Recipes Inspired by the Box! Fri/Sat July 24-25, 2015

At a Glance – Recipes Inspired by the Box

Vegan Roasted Stone Fruit with Bulgur and Fennel

Spotlight on the Herb – Herbed Roasted Chicken Thighs with Cherry Tomatoes

Quick and Easy – Melon and Feta Salad

Super Salads – Honey-Sesame Salmon Salad with Crispy Potatoes

Something to Drink – Chocolate Fig Smoothie

Preserving the Seasons – Cool Cucumber Salsa


Vegan 

Roasted Stone Fruit with Bulgur and Fennel

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 2 C firm stone fruit (apricots, nectarines, apriums, or peaches), sliced ¼” thick
  • to taste salt
  • to taste pepper
  • 1 t olive oil
  • 1 T olive oil
  • 1 C onion, chopped
  • ⅓ C fennel, chopped
  • to taste salt
  • to taste pepper
  • 1 C bulgur wheat (or quinoa, brown rice, or barley)
  • 2 C vegetable stock (or water)
  • pinch saffron (optional)
  • pinch ginger
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 T plus 2 t lemon juice
  • ½ C nuts (almonds or pistachios), roughly chopped

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss stone fruit with salt, pepper, and 1 t olive oil. Place on a baking sheet and roast for about 7 minutes, flip, then about 7-8 minutes more (or until fruit is lightly browned).
  3. While fruit cooks, heat a medium sized sauce pan over medium or medium-low heat. Add 1 T olive oil. When oil is hot, add onion, fennel, salt, and pepper. Cook for 3-5 minutes, stirring occasionally. Add bulgur and cook for 1 minute more. Add stock, turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7-8 minutes (or until bulgur is cooked).
  4. Add stone fruit through lemon juice to bulgur mixture. Taste and adjust seasoning if needed. Cool for about 10 minutes, then serve topped with nuts.

Spotlight on the Herb

Herbed Roasted Chicken Thighs with Cherry Tomatoes

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients: 

  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh savory
  • 1 sprig fresh rosemary
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • ¼ t dried thyme
  • 1 T fresh rosemary, chopped
  • 1 T fresh savory, chopped
  • 1 t fresh sage, chopped
  • 1 t fresh oregano, chopped
  • to taste, salt
  • to taste, pepper
  • ¼ C red wine vinegar
  • ¼ C balsamic vinegar
  • 1 t fresh parsley, chopped

Directions: 

  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and rosemary and swirl around (infusing the butter and oil) for 2 minutes. Discard herbs.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Notes:

Serve with roasted summer squash: Slice squash into rounds. Toss with olive oil, salt, and pepper. Roast for about 20 minutes, flipping halfway through, removing any that are done earlier. Cook until they’re crispy on the outside and tender on the inside.


Quick and Easy

Melon and Feta Salad

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 2 C (heaping) melon* (cantaloupe or watermelon), cubed
  • 1 C tomatoes, chopped
  • ½ C cucumber, chopped
  • ½ C onion, diced
  • 1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Directions:

  1. Toss melon or eggplant through hot pepper (if using) in a bowl.
  2. Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  3. Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Notes:

*Could use eggplant in place of melon. To do this peel and slice the eggplant, sprinkle with salt, and let stand for 15-30 minutes. Rinse and pat dry. Cut in to cubes.


Super Salads

Honey-Sesame Salmon Salad with Crispy Potatoes

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • Marinade: 2 T honey
  • 2 T red wine vinegar
  • ½ t salt
  • ¼ C white vinegar
  • 1 T dijon mustard
  • 2 salmon filets
  • Salad: 2-4 C lettuce
  • 2 hard boiled eggs, sliced
  • 1 small summer squash, thinly sliced
  • ½ large tomato cut into chunks
  • 1 C eggplant, chopped
  • crispy potatoes
  • toasted sesame seeds
  • croutons
  • orange vinaigrette

Directions:

  1. Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
  2. Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
  3. Peel and slice eggplant. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as directed.
  4. Let salmon cool a bit. Remove skin and break into large pieces.
  5. Toast sesame seeds in a dry skillet for a few minutes.
  6. Toss lettuce, tomato, and eggplant with vinaigrette. Top with salmon, egg slices, potato wedges, croutons, sesame seeds, and a little more vinaigrette.

Something to Drink

Chocolate Fig Smoothie

Photo credit Jessica L

Recipe from Abundant Harvest Organics via Jessica L

Ingredients:

  • 1 Cup of Milk
  • 1 Cup Ice
  • 1 tsp Unsweetened Cocoa Powder
  • 1 tsp Honey
  • 3-4 sliced fresh Mission Figs

Directions:

  1. Combine ingredients and blend till smooth. Makes 1 8oz serving.

Preserving the Seasons

Cool Cucumber Salsa

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 2 med. Cucumbers-peeled and chopped
  • 2 tbsp lime juice
  • 2 med tomatoes chopped
  • 1 tsp minced parsley
  • 2 tsp minced cilantro
  • ½ tsp thyme
  • ½ c chopped peppers
  • ½ tsp salt
  • 1 small onion, chopped
  • 1 clove garlic, minced

Directions:

  1. In a medium bowl, stir together all of the above and cover. Refrigerate for about 1 hour prior to serving.

Notes:

Serve with tacos.

Author Rachel Oberg

More posts by Rachel Oberg

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