Recipes Inspired by the Box! Fri/Sat, July 18-19, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Stuffed Eggplant

Perfect Pastas – Tomato Sauce

Soup of the Week – End of Summer Chili Pot

Savory Sides – Green Bean Bundles

Spotlight on the Herb – Brown Butter Sage Sauce

Pizza Pizza Pizza – Calzone


Simple Suppers

Stuffed Eggplant

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 eggplant
  • 3 tbsp olive oil
  • ½ lb ground beef
  • Salt and ground pepper
  • 1 onion, diced
  • 1 bell pepper, small dice
  • 3 cloves garlic, minced
  • ½ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • 1 ¼ cup Romano cheese, grated
  • ¼ cup bread crumbs
  • 1 egg
  • 2 tomatoes, chopped

Directions: 

  1. Preheat Oven to 350°.
  2. Cut the eggplant in half and scoop out the center. Boil the scooped out center until soft, 10 minutes.
  3. In medium saucepan heat 1 tbsp olive oil, season the beef with salt and pepper and cook until browned. Remove any excess liquid.
  4. In another sauté pan add remaining olive oil and sauté the onions, garlic and peppers.
  5. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of cheese, bread crumbs and egg. Fill the scooped out eggplant with the mixture. Top with chopped tomatoes and remaining cheese, season with salt and pepper, place in oiled baking dish and bake for 50 minutes.
  6. Slice width wise and serve.

Perfect Pastas

Tomato Sauce

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 to 3 whole tomatoes quartered (cherry tomatoes may be used)
  • 3 to 4 cloves garlic
  • ½ cup fresh basil leaves (rosemary or thyme may also be added)
  • Salt to taste
  • ½ cup olive oil

Directions: 

  1. Place ingredients in shallow baking dish for 30 minutes at 350 degrees.
  2. Remove from oven and place in blender and pulsate until desired consistency.
  3. May be poured over pasta, meats or used in other dishes as a tomato sauce.
  4. Other ingredients may be added such as onion, celery, parsley, etc. depending on your taste.

Soup of the Week

End of Summer Chili Pot

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 Tbsp olive oil
  • 1 lb ground beef, pork or turkey
  • 1 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 zucchini, chopped
  • 1 bell pepper (red or green), chopped
  • 2 jalapenos, seeded and chopped
  • Salt and pepper
  • 3 ears corn, kernels scraped off
  • 2 Tbsp chili powder
  • 1 Tbsp sweet smoked paprika
  • 12 ounces chicken or beef broth
  • 2-2 ½ cups diced tomatoes
  • 1 tsp red pepper flakes
  • 2 Tbsp fresh thyme
  • Juice of 1 lime
  • 1 cup shredded pepper jack or cheddar cheese

Directions:

  1. In a large heavy pot heat the olive oil.  Add the meat of choice, stirring to break up, until browned.  Stir in onion, garlic, zucchini, bell pepper and chilies; season with salt & pepper.  Stir in corn kernels, chili powder and paprika.  Cook until the veggies are softened, 6-7 min.
  2. Stir in broth and cook until slightly reduced.
  3. Stir in tomatoes, thyme and lime juice, cook another 5-8 min.
  4. Cook until veggies are slightly tender, not mushy.
  5. Serve with grated cheese.

Savory Sides 

Green Bean Bundles

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 pound fresh green beans
  • Olive oil
  • Salt and Pepper
  • Bacon

Directions: 

  1. Preheat Oven to 350°.
  2. Blanch green beans for 3 minutes in boiling water and then dunk in ice water.
  3. Toss them in olive oil and salt and pepper.  Bundle about 5 green beans and wrap a piece of bacon around the bundle.  Place in a roasting pan and roast for 10-15 minutes until bacon is cooked.

Spotlight on the Herb 

Brown Butter Sage Sauce

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 4 tbsp butter
  • 8 Fresh sage leaves
  • juice from half a lemon
  • your choice of pasta

Directions:

  1. Melt four tablespoons of butter in a pan and cooking until the first hints of golden brown start to appear in the butter.
  2. Add eight fresh sage leaves and remove the pan from heat. Stir in the juice from half a lemon and set aside.
  3. Add cooked pasta and a small amount of pasta water to butter sauce pan and return to heat.
  4. Stir in Parmesan cheese and enjoy.

Pizza Pizza Pizza – Calzone

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Crookneck Squash
  • Onion
  • Tomatoes
  • Bell Pepper
  • Mushrooms
  • Zucchini

Directions: 

  1. Sauté squash and onion in olive oil with seasonings such as thyme, basil, rosemary, oregano, sage, garlic, salt and pepper and allow to cool.
  2. Brown a meat of your choice. Hamburger, chicken or sausage all work well.
  3. Using either homemade dough, or frozen bread dough, lightly flour a surface and roll into 7” circles. Apply red sauce (spaghetti or marinara) in the center of circle leaving a half inch border. Place veggies, meat, and cheese (mozzarella, feta, or parmesan) onto half of the circle. Brush the border that has been left around the edge of the circle with beaten egg yolk or water. Fold the unfilled side over and pinch the edges together.
  4. Place on a baking sheet coated with cooking spray, brush with egg yolk or water, puncture with a fork, sprinkle with sea salt if desired and bake in preheated 425º oven for 15 min. or until golden brown.
  5. May be frozen for later use.

Author Rachel Oberg

More posts by Rachel Oberg

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