Recipes Inspired by the Box! Fri/Sat, July 4-5, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Simple Summer Salad

Super Sides – Tomato Frittata with Corn, Basil and Cheese

Quick and Easy – Radish and Feta Toasts

Spotlight on the Herb – Eggplant Lasagna

Preserving the Seasons- Watermelon Salsa

Something for the Sweet Tooth – Roasted Berries and Apriums with French Vanilla Ice Cream (with Rachel O instructional video!)


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 peas or corn (fresh or frozen)
  • 20-30 almonds, chopped
  • ½ C squash, thinly sliced
  • 1/4 C cucumber, thinly sliced
  • 1/2 C cherry tomatoes, halved
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh or ½ t dried basil, chopped or crushed
  • 1 t fresh or ¼ t dried 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, veggies, cheese, and croutons. Top with dressing.

Super Sides 

Tomato Frittata with Corn, Basil and Cheese

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 10 eggs
  • ¼ cup heavy cream
  • 6 oz mozzarella or goat cheese, crumbled
  • 3 Tbsp finely chopped fresh basil
  • ½ tsp lemon zest
  • 1 ¼ tsp kosher salt
  • ¼ tsp red pepper flakes
  • Freshly ground black pepper, to taste
  • 2 Tbsp butter
  • Kernels cut from 1 ear of corn (1 cup)
  • ½ pint small cherry tomatoes, or 1 cup diced heirloom tomatoes
  • 4 oz of cheese
  • 2 Tbsp of basil

Directions: 

  1. In large bowl whisk together eggs, cream, lemon zest, salt, red pepper flakes and black pepper.  Set aside.
  2. In a frittata pan or non-stick skillet melt butter.  Add the corn and cook, stirring occasionally, until softened.
  3. Add egg mixture and cook, gently scraping sides and bottom of pan with a rubber spatula to allow uncooked eggs to flow underneath.  Reduce to low, place a shallow pan upside down on the deep pan and cook until the frittata is partially set, about 5 minutes.
  4. Remove shallow pan and arrange tomatoes and remaining cheese.  Cover with shallow pan and cook until eggs are set, about 10-12 minutes.
  5. Slide the frittata onto a cutting board.  Top with remaining basil and sprinkle of kosher salt. Cut into wedges.

Quick and Easy 

Radish and Feta Toasts

Photo credit De Ma Cuisine

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

Ingredients:

  • ¼ C radish, minced
  • ½ T salted butter, at room temperature/softened
  • ½ T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • ¼ C spring onion, minced
  • ½ T fresh basil, minced
  • ½ T fresh thyme or dill, minced
  • ½ T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted

Directions:

  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.
  3. Enjoy.

Spotlight on the Herb 

Eggplant Lasagna

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 Eggplant, sliced lengthwise into ½ inch slices (at least 6 to 8 slices)
  • 5 tbsp olive oil, divided
  • coarse salt and freshly ground black pepper
  • 1 cup sliced mushrooms
  • 2 garlic cloves, minced
  • 1 tsp thyme
  • 1 (15ounce) container whole milk ricotta cheese
  • 3 large eggs
  • 1 cup grated Parmesan, divided
  • 2 tbsp chopped oregano
  • 1 batch Marinara sauce

Directions: 

  1. Preheat oven to 400˚
  2. Arrange eggplant on sheet pan and brush with olive oil and season with salt and pepper. Roast eggplant until it is soft, turn halfway through.
  3. In skillet add olive oil and sliced mushrooms and sauté until soft. Add minced garlic, thyme, once mushrooms are cook remove and set aside.
  4. In large bowl add ricotta, eggs, ½ c Parmesan, oregano, mushrooms, 2 tsp salt and ¼ tsp pepper. Mix well. Brush 8 inch baking dish with oil.
  5. Spread half of Marinara sauce on bottom and lay 4 slices of eggplant followed by ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with remaining ½ c Parmesan. Bake until golden brown at 350 for 30 minutes.

Preserving the Seasons

Watermelon Salsa

Recipe via Kitchen Team from of Abundant Harvest Organics

Ingredients:

  • 3 cups watermelon, seeded, and finely chopped
  • 1 cucumber, peeled, seeded, and diced
  • 1 jalapeno pepper, seeded, and minced
  • 3 nectarines or peaches, peeled, and diced
  • 1 small red onion, finely chopped
  • 8 fresh basil leaves, finely chopped
  • 1½ tsp lemon or lime zest
  • ¼ tsp lime or lemon juice
  • 1 tbsp sugar
  • ground pepper
  • ½ tsp garlic salt

Directions:

  1. Stir together lemon or lime zest, juice, 1 tbsp sugar, and ground pepper in a large bowl. Add fruits, pepper, onion, and basil and chill until ready to serve. Add the garlic salt just before serving.
  2. Serve with tortilla chips.

Something for the Sweet Tooth

Roasted Berries and Apriums with French Vanilla Ice Cream 

(with Rachel O instructional video!)

Photo credit De Ma Cuisine

Recipe via Rachel Oberg of De Ma Cuisine

See original recipe here

Ingredients:

  • 2 C apriums, quartered
  • 1 C strawberries, halved
  • 1 T butter, melted
  • 3 T orange juice
  • 1-2 T lemon juice
  • 1 T honey
  • 1/8 t cinnamon
  • pinch nutmeg (opt.)
  • tiny tiny dash salt
  • your favorite French Vanilla Ice Cream, for serving

Directions: 

  1. Pre-heat oven to 375F.
  2. Toss fruit with butter. Roast on a baking sheet for 10-15 minutes.
  3. Whisk together orange and lemon juices, honey, cinnamon, nutmeg, and salt.
  4. Toss fruit with honey mixture.
  5. Serve fruit over top of ice cream.

Notes:

This fruit and sauce could also be served for breakfast over Greek yogurt, Pancakes, Waffles, or French Toast.

Author Rachel Oberg

More posts by Rachel Oberg

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