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Recipes Inspired by the Box! Fri/Sat July 31 – Aug 1, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth Stone Fruit and Black Pepper Galette

Super Salads – Simple Summer Salad

Simple Suppers – Eggplant and Tomato Risotto (With Rachel O Instructional Video!)

Vegan – Bean and Veggie Mélange

Quick and Easy – Mediterranean Veggies and Rice

Spotlight on the Herb – Mediterranean Summer Salad


Something for the Sweet Tooth

Stone Fruit and Black Pepper Galette

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 pie crust
  • ⅛ to ¼ C honey
  • ⅛ to ¼ C maple syrup
  • 1 t lemon zest
  • 1 T lemon juice
  • pinch salt
  • ¼ t freshly ground black pepper
  • 3 C super ripe apricots (plums, peaches, nectarines, pluots, apriums could be substituted or added)
  • 1 T butter, cut into small pieces
  • butter, for baking
  • flour, for baking
  • 2 T almonds, chopped
  • 1 egg, whisked

Directions:

  1. Prepare pie crust and chill for an hour. Remove from fridge 15 minutes before rolling out.
  2. Pre-heat the oven to 375F.
  3. Whisk together honey through pepper. Add stone fruit and butter, tossing gently to combine.
  4. Butter and lightly flour a piece of parchment paper, that’s on a baking sheet.
  5. Roll out pie crust to be about 12-14″ in diameter. Gently fold in half and in half again, and pick it up to place on the parchment paper. Unfold.
  6. Scoop the stone fruit mixture into the center of the crust. Sprinkle with almonds. Gently fold the crust up and around the filling, leaving the center open. Make sure there are no cracks, or the liquid will run. Brush crust with egg and bake for 25-30 minutes, or until the crust is golden and flaky.
  7. If any sauce leaks out, scrape off the pan with a spoon and drizzle over the galette (it will be like a caramel).
  8. Let cool completely before serving.

Super Salads

Simple Summer Salad

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 clove garlic
  • 2-3 slices stale bread (frozen is best, for garlic)
  • 1 T olive oil
  • salt
  • pepper
  • 3-4 C lettuce, torn
  • ¼ C green beans, chopped
  • 20-30 almonds, chopped
  • ½ C squash, thinly sliced
  • ½ C tomato, chopped
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh basil, chopped
  • 1 t fresh oregano, chopped or crushed
  • 1 clove garlic, minced
  • to taste salt
  • to taste pepper
  • 3 T olive oil

Directions: 

  1. Pre-heat the oven to 250F.
  2. Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
  3. Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
  4. Assemble lettuce, beans, almonds, squash, tomatoes, cheese, and croutons. Top with dressing.

Notes:

Serve with chilled melon or sliced stone fruit.


Simple Suppers

Eggplant and Tomato Risotto

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 2 T olive oil
  • salt (for eggplant)
  • 1 medium-large eggplant, peeled and sliced (about 4 C)
  • 1 C shallot, chopped
  • 1 medium zucchini, chopped (about 1 C)
  • 1 medium-large tomato, chopped (about 1 1/2 C)
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • 1/4 t dried thyme
  • 1 1/2 C Arborio rice
  • 6-8 C chicken stock
  • 1/2 C white wine (opt.)
  • 2 t honey
  • 2 T lemon juice
  • 1 C parmesan cheese, grated
  • 1 T unsalted butter
  • lemon wedges, for serving
  • fresh basil, chopped, for serving

Directions:

  1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2″ cubes.
  2. Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
  3. Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
  4. Add garlic, rice, and seasonings; cook 1 minute.
  5. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
  6. Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
  7. Let stand 5-10 minutes.
  8. Serve topped with fresh basil and a squeeze of lemon.

Notes:

Serve with roasted green beans (toss with olive oil, salt, and pepper, roast at 400F for 15-20 minutes, or until beans are as crispy as desired).


Vegan

Bean and Veggie Mélange

Photo credit De Ma Cuisine

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

Ingredients:

  • 2-3 T balsamic vinegar
  • 1 clove garlic, minced
  • 2 T chives, minced
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 2-3 T olive oil
  • 1½ – 2 C beans (black, kidney, white, garbonzo), drained and rinsed if canned, cooked and cooled if dried
  • 1 C green beans, chopped
  • 2 C zucchini, grated
  • 1 C carrot, grated
  • 1 bell pepper, chopped
  • 1/2 C red onion or shallot, diced
  • 1 C eggplant, chopped
  • ½ to 1 C tomatoes, chopped
  • ½ hot pepper (about 1-2 T – use more for more heat), ribs and seeds removed if desired, minced
  • could also add: radish, corn, or avocado

Directions:

  1. Peel and slice eggplant. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as directed.
  2. Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
  3. Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
  4. Let stand about 10 minutes before serving.
Notes:
Wash hands after cutting hot pepper and be careful not to touch eyes while cutting.
Serve on top of crispy potatoes.

Quick and Easy

Mediterranean Veggies and Rice

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 small skinny or 1 small fat eggplant, peeled and sliced
  • ½ t (or more) salt
  • pinch pepper
  • 1 T fresh basil, chopped
  • 1 t fresh oregano, chopped
  • ⅛ t red pepper flakes
  • 1 t fresh savory, chopped
  • 1 t fresh parsley, chopped
  • 1 t fresh thyme, chopped
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • olive oil, for topping
  • fresh basil and/or parsley, chopped, for topping
  • parmesan cheese, shaved, for topping

Directions:

  1. Re-heat leftover rice with water or stock.
  2. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. Serve topped with a drizzle of good olive oil, fresh herbs, and some parmesan cheese.
Notes:
If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.

Spotlight on the Herb

Mediterranean Summer Salad

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

Ingredients:

  • ½ cup bulgur (cracked wheat)
  • ½ cup cold water
  • 6 medium tomatoes, seeded and finely chopped
  • 6 green onions (white and green parts), finely chopped
  • 1-2 C cucumbers, chopped
  • 1-2 C summer squash, chopped
  • 1 bunch flat leaf parsley, finely chopped
  • 2 Tbsp fresh mint leaves, finely chopped
  • 1/4 cup basil, finely chopped
  • ½ cup extra virgin olive oil
  • Juice of 2 lemons
  • 1 tsp salt

Directions:

  1. Combine bulgur and water in a medium size bowl. Let stand for 40 minutes or until liquid is absorbed.
  2. Add vegetables to bulgur. Mix well and pour over salad. Stir to blend. Cover with plastic wrap and refrigerate over night.

Author Rachel Oberg

More posts by Rachel Oberg

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