Recipes Inspired by the Box! Fri/Sat June 12-13, 2015

At a Glance – Recipes Inspired by the Box

Super Salads  Tomato Corn and Quinoa Salad (With Rachel O Instructional Video!)

Pizza Pizza Pizza – Corn and Tomato Pizza 

Something for the Sweet Tooth – Peachish Delight 

Simple Suppers – Fish Wellingtons

Vegan – Roasted Stone Fruit with Bulgur and Tomato

Spotlight on the Herb – Lavender Chicken


Super Salads 

Tomato Corn and Quinoa Salad 

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C uncooked quinoa, rinsed and drained
  • 4 C stock or water
  • 4 ears of corn, kernels sliced off the cob
  • 2 small summer squash, diced
  • 1 C green beans, diced
  • ¼ to ½ C red onion, diced or minced
  • 5 small tomatoes, diced
  • 1 C chicken, cooked and chopped
  • Dressing: 1 T lemon juice
  • ½ to 1 T apple cider vinegar
  • 2 T balsamic vinegar
  • ½ T maple syrup
  • 1 t dijon mustard
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 2 T fresh basil, chopped
  • 1 T fresh parsley, chopped
  • 1 t fresh oregano, chopped
  • 1 t fresh chives, chopped
  • ¾ C olive oil

Directions:

  1. In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
  2. Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
  3. Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
  4. Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
  5. Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.

Pizza Pizza Pizza

Corn and Tomato Pizza 

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 personal sized pizza crusts
  • olive oil
  • tomato sauce
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • summer squash, very thinly sliced
  • tomato, very thinly sliced
  • corn, sliced off the cob
  • Hungarian peppers (optional), thinly sliced
  • 1 C cheese, grated/crumbled (Mozzarella, cheddar, or feta.)
  • fresh herbs (basil, parsley, and thyme), chopped or whole

Directions: 

  1. Two options: Either top crust with olive oil through cheese and bake according to crust’s instructions. Or if grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  2. Remove from pan or oven and top with fresh herbs.

Something for the Sweet Tooth 

Peachish Delight 

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients: 

  • 1 C Greek yogurt or silken tofu
  • 1 1/2-2 frozen bananas
  • 1-2 very ripe peaches
  • 1/2-1 C any kind of milk (depending on how thick you want it)

Directions:

  1. Add yogurt, bananas, and peaches in a blender (I used my KitchenAid Hand Blender, but you could use a regular blender too). Add a little bit of milk and blend. Add more milk until it reaches desired thickness.
  2. Serve it like a smoothie, or like soft serve frozen yogurt!
Notes:

Makes about 2 C.
You could sub other fruits for the bananas: blueberries, strawberries, raspberries, blackberries, boysenberries, melon (about 1-1 1/2 C – if using fresh, toss in a few ice cubes, or use frozen Greek yogurt. Or you could do all peaches or nectarines.


Simple Suppers

Fish Wellingtons

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C vegetable stock (or white wine)
  • 1 fillet fish (Swordfish or Halibut), skin removed
  • pinch salt
  • pinch pepper
  • pinch fennel pollen
  • 2 T butter
  • 4 small potatoes, halved and thinly sliced
  • to taste salt
  • to taste pepper
  • pinch fennel pollen
  • 1 small summer squash, thinly sliced and chopped
  • 1 clove garlic, minced
  • 1 pie crust, divided equally into 3 pieces
  • 1 tomato (or a handful of cherry tomatoes), sliced
  • 1 egg, beaten
  • coarse sea salt

Directions:

  1. Pre-heat the oven to 375F.
  2. Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
  3. Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add zucchini and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
  4. Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
  5. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.

Vegan 

Roasted Stone Fruit with Bulgur and Tomato

Photo credit De Ma Cuisine

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

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 tomato (or 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, tomato, 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

Lavender Chicken

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

Ingredients:

  • 4 skinless and boneless chicken breasts
  • Salt and pepper to taste
  • Sprigs of lavender
  • 8 slices of bacon
  • Pinch of red pepper flakes to taste
  • 1 c shredded Swiss cheese

Directions:

  1. Preheat Oven to 400˚.
  2. Place 2-3 sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken keeping lavender inside. Place chicken into a shallow baking dish. Season with salt and pepper, and red pepper flakes.  Bake chicken for 20 minutes giving it a turn once. Turn one more time so the lavender is on top and sprinkle with the cheese. Continue baking for 10 more minutes or until the cheese has melted and chicken juices are clear.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply