was successfully added to your cart.

Recipes Inspired by the Box! Fri/Sat July 25-26, 2014

At a Glance – Recipes Inspired by the Box

Savory Sides – Stuffed Tomatoes (with Rachel O Instructional Video!)

Super Salads – Grilled Tex-Mex Salad

Simple Suppers – Crispy Potatoes with Chili and Cheese (with two Rachel O Instructional Videos!)

Condiments Galore – Fig Salsa

Preserving the Seasons – Bread and Butter Pickles

Quick and Easy – Simple Summer Squash Salad


Savory Sides

Stuffed Tomatoes

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 4-6 tomatoes, seeded and cored
  • 1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
  • 1 ear of corn, off the cob
  • 1 onion, diced
  • 1 C squash, diced (I used a small zucchini, but any summer squash would work)
  • 2-3 cloves garlic, minced
  • 1 C quinoa, cooked (I used leftovers)
  • ½ t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
  • ¼ t pepper
  • 1 T olive oil
  • 1 T tomato paste
  • 1 T balsamic vinegar
  • ¼ C parmesan cheese, grated (reserve 2 T for topping)
  • 2 pieces bacon, cooked and crumbled (for topping)

Directions:

  1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
  2. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
  3. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
  4. Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.
Notes:
If you’re not using leftover quinoa: Bring 1 C water to a boil. Add ½ C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. Quinoa freezes well.

Super Salads 

Grilled Tex-Mex Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 4-6 ears of corn, husked with the silk removed
  • ½ cup finely chopped onion
  • 1 can black beans, rinsed and drained (optional)
  • 1 jalapeno pepper, chopped (with the seeds if you like it hot)
  • 1 chopped pepper (color is cook’s choice)
  • 1 cup cherry tomatoes, halved or full size tomatoes cut into pieces
  • 2 Tbsp lime juice
  • 4 Tbsp olive oil
  • 1 tsp mild chili powder
  • ½ tsp cumin
  • Salt and pepper

Directions:

  1. Place the corn on the grill and roast, turning often, until golden brown on the outside. (You may boil the corn instead)
  2. When corn cools, cut the kernels off into a bowl. Add the onions, beans, jalapeño, peppers, and tomatoes, set aside.
  3. Combine lime juice, olive oil, chili pepper, cumin, salt and pepper in a small bowl and pour over the corn mixture and toss.
  4. Let sit in the refrigerator for an hour, or overnight, before serving.

Simple Suppers

Crispy Potatoes with Chili and Cheese 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 medium potatoes, cut in chunks
  • 1/2 T olive oil
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • pinch cayenne
  • pepper, to taste
  • salt, to taste
  • pinch red pepper flakes
  • Summer Chili, for topping
  • 1/2 C cheddar cheese, grated
  • 1/2 C cherry (or regular) tomatoes, chopped, for topping
  • Greek yogurt (or sour cream), for topping (opt.)

Directions: 

  1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
  2. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
  3. Serve topped with tomatoes and yogurt.

Summer Chili

(with Rachel O Instructional Video!)

Ingredients:

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Directions: 

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.

Condiments Galore

Fig Salsa

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1-2 cups stemmed, and diced fresh figs
  • 2 fresh green onions, sliced crosswise
  • 2 tomatoes, peeled, seeded and chopped
  • 1 cup peeled and diced mango
  • 2 cloves garlic, minced
  • 2 tsp grated lime
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped fresh mint
  • 2 jalapeno peppers, seeded and diced
  • 2 tbsp lime juice
  • Salt and pepper to taste

Directions:

  1. Combine all ingredients and chill several hours to blend flavors.
  2. Serve with broiled or grilled fish, chicken or pork.  Can also be eaten with chips.

Preserving the Seasons

Bread and Butter Pickles

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 5 lbs cucumbers sliced
  • 1 good sized onion, chopped
  • 2 pints vinegar
  • 2 cups sugar
  • 2 tbsp mixed pickling spices

Directions:

  1. Sprinkle cucumbers and onion with salt and let stand for about 3 hours in the refrigerator.
  2. Bring sugar, vinegar and pickling spices to a boil. Fill your jars with cucumbers and onion.  Pour the liquid over the cucumbers.
  3. Place the lids and seals on jars and can for approximately 10 minutes.


Quick and Easy

Simple Summer Squash Salad

Recipe via Abundant Harvest Organics subscriber Barbara

Photo credit Abundant Harvest Organics subscriber Barbara

Ingredients:

  • 1 lb (approx) Summer Squash, thinly sliced into circles
  • 1 shallot, thinly sliced into rings
  • Salt and Pepper to taste
  • 1 T fresh Thyme (or 1 tsp dried)
  • Juice from one Lemon, approx 3 T
  • 1 T Olive Oil

Directions:

  1. Place uncooked squash and shallot in large bowl. Sprinkle with salt, pepper and thyme.
  2. In small bowl, whisk lemon juice and oil. Pour over squash and stir to blend ingredients. Let set for 5 minutes before serving.
  3. Substitute lime juice for the lemon for a different flavor. Enjoy!

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply