Recipes Inspired by the Box! Fri/Sat July 3-4, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb  Succotash

Super Salads – Creamy Cucumber and Tomato Salad

Spotlight on the Herb – Basil and Summer Squash Risotto (With Rachel O Instructional Video!)

Something for the Sweet Tooth – Vegan Fruit Crisp

Paleo Friendly – Customizable Paleo Salad

Perfect Pastas – End of the Week Pasta


Spotlight on the Herb 

Succotash

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C green beans, cut into 1″ pieces
  • 2 C corn (about 3 cobs) (frozen corn could be used)
  • 2 C summer squash, chopped
  • 1 onion, chopped
  • (could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
  • 1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
  • to taste salt
  • to taste pepper
  • 1 C (heaping) tomato, chopped
  • 1 T garlic (about 2 cloves), diced
  • 1 t vinegar (white, red wine, rice)
  • 2 T basil, chopped, for topping

Directions:

  1. Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
  2. Serve topped with fresh basil.

Super Salads 

Creamy Cucumber and Tomato Salad

Photo credit De Ma Cuisine

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

Ingredients: 

  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Directions: 

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Spotlight on the Herb

Basil and Summer Squash Risotto

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C white wine, divided
  • 4-6 C stock (chicken or vegetable)
  • 1½ T honey
  • 2-3 T lemon juice, plus a little more for serving
  • 2 T olive oil
  • 1 spring onion, diced
  • 3-4 C summer squash, chopped into small pieces
  • to taste salt
  • to taste pepper
  • 1 green garlic, diced
  • 3 cloves garlic, diced
  • 1½ C arborio rice
  • 1 C parmesan cheese, grated (reserve some for serving)
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)

Directions:

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it’s hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.

Something for the Sweet Tooth

Vegan Fruit Crisp

Photo credit De Ma Cuisine

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

Ingredients:

  • 5 1/2 to 6 C summer fruit (berries, stone fruit), chopped (if larger fruits)
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • ⅓ C honey
  • ⅓ C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
  • ⅓ C maple syrup (or honey)
  • 4 C oats
  • ⅓ C coconut palm sugar
  • 2 T whole wheat flour
  • 1 t cinnamon
  • dash nutmeg
  • pinch allspice
  • ⅓ C maple syrup
  • 3 T coconut oil, melted
  • 2 T honey
  • 1 T coconut oil, plus more for greasing the pan

Directions:

  1. Pre-heat the oven to 350F.
  2. Combine fruit in a bowl.
  3. Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
  4. Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
  5. Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
  6. Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.
Notes:

If you’d prefer a non-vegan crisp, use butter instead of coconut oil.
If you have vegan friends who don’t eat honey, just use maple syrup.
For gluten-free, use your favorite GF flour and oats.


Paleo Friendly

Customizable Paleo Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • ¼ to ½ C balsamic or red wine vinegar (or half vinegar half lemon juice)*
  • 1½ t dijon mustard
  • pinch cayenne (optional)
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 2 T to ¼ C olive oil*
  • 3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
  • 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions)
  • 1 C hardboiled eggs, chopped
  • 2 C meat (chicken, beef, tuna, turkey, pork), cooked and chopped
  • 1 C nuts (almonds, walnuts), chopped

Directions:

  1. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  2. Toss salad contents with dressing.
Notes:
*Dressing quantities depends on how much salad there is. Serve with cold watermelon on the side.

Perfect Pastas

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C zucchini/summer squash, chopped
  • 1 bell pepper, any color, chopped (or eggplant or green beans)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C greens (kale, chard, spinach, or mizuna would also be great), chopped
  • 1 C cabbage, chopped
  • 1 tomato, chopped
  • ½ to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Directions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, greens, cabbage, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Author Rachel Oberg

More posts by Rachel Oberg

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