was successfully added to your cart.

Recipes Inspired by the Box!
Fri/Sat, July 15-16, 2016

At a Glance – Recipes Inspired by the Box

Fish Wellington

Daikon Fettucinie with Tomato Basil Sauce

Quiche Trio

Vegetarian Soft Tacos

Squash Casserole

Crispy Baked Onion Rings


Fish Wellington

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C vegetable stock (or white wine)
  • 1 fillet fish (Swordfish or Halibut), skin removed
  • pinch salt
  • pinch pepper
  • pinch fennel pollen
  • 2 T butter
  • 4 small potatoes, halved and thinly sliced
  • to taste salt
  • to taste pepper
  • pinch fennel pollen (optional)
  • 1 small zucchini, thinly sliced and chopped
  • 1 clove garlic, minced
  • 1 pie crust, divided equally into 3 pieces
  • 1 tomato, sliced
  • 1 egg, beaten
  • coarse sea salt

Instructions:

  1. Pre-heat the oven to 375F.
  2. Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
  3. Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add zucchini and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
  4. Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
  5. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.

Daikon Fettucinie with Tomato Basil Sauce

Recipe by Carol Peterson

Ingredients:

  • Daikon radish
  • 1 15 ounce can tomatoes
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-2 tsp sugar
  • 1 tbsp chopped fresh basil leaves
  • salt
  • ground black pepper
  • 1-2 tsp rosemary, chopped

Instructions:

  1. With a vegetable peeler remove the outer skin of the Daikon. Continue down slicing the length of the Daikon with the vegetable peeler, creating long, narrow ribbons of radish that should look like noodles. Soak the radish “noodles” in a bowl of cold salted water for 15 to 20 minutes.
  2. Making the tomato basil sauce: In a medium saucepan, heat the oil and add the onion and garlic. Saute until softened. Add the tomatoes along with the tomato juice, sugar, and 1 tsp salt. Bring to a boil, stirring often until the sauce is thick, about 10 to 15 minutes. Stir in the basil and rosemary and season with salt and pepper to taste.
  3. Drain the radish “noodles” and dry them with a kitchen towel. Add to the sauce and toss gently over medium heat. Cook until just heated through.

Quiche Trio

Recipe by Carol Peterson

Ingredients:

  • 3 eggs
  • 1 cup evaporated milk
  • ¼ tsp salt
  • ¼ tsp pepper

Crust:

  • 3 cups uncooked potatoes (coarsely grated)
  • 3 Tbsp oil

Filling:

  • 1 cup onion or leeks, thinly sliced
  • 1 cup broccoli, chopped
  • 2 cups spinach / kale
  • 1 cup Swiss cheese, shredded
  • ½ cup bacon, cooked & crumbled(May substitute ham)

Instructions:

  1. Preheat Oven to 425. Beat together eggs, evaporated milk, salt and pepper, set aside.
  2. Mix together crust ingredients. Press into bottom and sides of 9″ pie pan. Bake in preheated oven at 425º until just starting to brown, about 15 minutes.
  3. Sauté onion and broccoli together in a pan for 5-10 minutes. Add spinach or kale and cook until wilted.
  4. Place bacon and cheese in the bottom of the prepared crust. (Reserve ¼ cup of cheese) Top with the spinach-broccoli mixture.
  5. Pour on egg mixture, that had been set aside, over the top and sprinkle with reserved cheese.
  6. Bake in preheated oven at 425º for 15 minutes.
  7. Reduce heat to 350º and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool before cutting and serving.

Vegetarian Soft Tacos

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 1 radish (or carrot, or both), grated
  • 1 small summer squash, grated (or bell pepper, chopped, or both)
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 shallot, chopped
  • 1 clove garlic, diced
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • lettuce, shredded
  • tomato, chopped
  • Greek yogurt
  • salsa

Instructions:

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

Squash Casserole

Recipe by Carol Peterson

Ingredients:

  • 4–6 cups diced summer squash
  • olive oil
  • 1 onion chopped
  • 4 tbsp butter
  • ½ c sour cream
  • 1 c grated cheddar cheese or whatever you prefer or a combo of cheese
  • 1 c crushed Ritz crackers
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder

Instructions:

  1. Preheat oven to 350°
  2. Sauté the squash in some olive oil. Drain liquid off. Place in bowl.
  3. Sauté the onion in butter. Add to the bowl along with all other ingredients except cracker crumbs.
  4. Pour mixture in a casserole dish that has been sprayed with cooking spray. Top with cracker crumbs.
  5. Bake 25 to 30 minutes. May add some bell peppers as well.

Crispy Baked Onion Rings

Recipe by Carol Peterson

Ingredients:

  • 2 large onions cut into ½ inch slices
  • 1 qt buttermilk
  • 4 egg whites
  • ⅔ c whole wheat flour or whatever you have
  • ¾ c ground cornmeal
  • 1 c panko bread crumbs
  • ¾ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • non-stick cooking spray

Instructions:

  1. At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk over the top. Cover tightly and store in the fridge. This will tenderize the onion, best if done overnight.
  2. Line 1 to 2 large baking sheets with parchment paper or a silicone baking mat. In a medium bowl, beat the egg whites. Set aside.
  3. In a large shallow dish mix the flour, cornmeal, bread crumbs, and the seasonings together until combined.  Remove each ring from the buttermilk and dip in egg whites. Then immediately submerge in the bread crumb mixture, mixing around to coat well. If the crumbs do not stick submerge in egg white and then back into crumb mixture. Lay flat on baking sheet. When all are breaded then spray with cooking spray.
  4. Bake each batch for 15 to 30 minutes, remove from oven and flip each ring over and spray the other side.
  5. Bake for 15 to 30 minutes more depending on how crispy you like yours. Allow to sit for 5 to 10 minutes before digging in.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

Leave a Reply