Recipes Inspired by the Box! Fri/Sat, June 13-14, 2014

At a Glance – Recipes Inspired by the Box

Quick and Easy – Herbed Roasted Chicken Thighs with Cherry Tomatoes

Spotlight on the Herb – Roasted Vegetable Tart

Quick and Easy – Mei Qing Noodle Soup

Spotlight on the Herb – Potato Leek Soup with Sorrel

Super Salads – Bacon and Egg Potato Salad

Vegetarian – Green Beans with Balsamic Vinegar Pesto


Quick and Easy

Herbed Roasted Chicken Thighs with Cherry Tomatoes

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh savory
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • ¼ t dried thyme
  • 1 T fresh savory, chopped
  • 1 t fresh sage, chopped
  • ¼ t dried oregano
  • ¼ t dried parsley
  • ¼ t dried rosemary
  • to taste, salt
  • to taste, pepper
  • ¼ C red wine vinegar
  • ¼ C balsamic vinegar

Directions: 

  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Notes:

There is a video to go with this recipe.


Spotlight on the Herb 

Roasted Vegetable Tart

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

CRUST:

  • 1 c flour
  • 1 tbsp toasted wheat germ
  • 1 tsp baking powder
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • ¼ c water
  • 1 tbsp olive oil
  • cooking spray

FILLING:

  • 1 eggplant, cut crosswise into ¼ inch thick slices
  • 1 medium zucchini, cut lengthwise and sliced in to ¼ slices
  • ¾ tsp salt
  • drizzle olive oil
  • 1 tbsp chopped basil
  • 4 garlic cloves
  • 1 tsp chopped thyme
  • 1 ½ tsp chopped oregano
  • 1 pepper cut into chunks
  • ½ c shredded mozzarella cheese 2 tbsp shredded Parmesan

Directions: 

  1. Preheat oven to 400°
  2. Mix crust together until forms a soft dough. Put on a lightly floured surface and knead. Form into a ball and roll out into an 11inch round circle. Place into a 10 inch round pan. Bake for 10 minutes. Cool.
  3. Toss the eggplant, zucchini, and peppers in olive oil and arrange on greased baking sheet. Add garlic cloves, let roast for 20 minutes in 400° oven.
  4.  In a large bowl toss the roasted veggies with ¼ tsp salt and herbs.
  5. Sprinkle two tbsp of mozzarella on bottom of baked crust. Layer roasted veggies in crust and sprinkle with remaining cheese.
  6. Drizzle top of tart with olive oil and bake for 10 minutes or until cheese has melted.

Quick and Easy 

Mei Qing Noodle Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 qt unsalted chicken or veggie stock
  • 2 Tbsp soy sauce
  • 1 Tbsp sherry
  • 6 dried wood ear or shitake mushrooms
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • ½ cup onion, thinly sliced
  • Salt and freshly ground black pepper
  • 1/3-1/2 lb Chinese egg noodles
  • 2 tsp dark sesame oil
  • 1 cup cooked chicken
  • 1 Mei Qing Choi, chopped
  • 1 sweet red pepper, julienned

Directions:

  1. Combine stock, soy sauce sherry, mushrooms, ginger, garlic, and onions in a large saucepan.  Season to taste with salt & pepper.  Simmer for 25 minutes.
  2. Meanwhile bring a large pot of salted water to boil.  Add noodles, cook until just barely tender, drain.  Toss noodles with sesame oil and keep warm.
  3. Add chicken, mei qing, and sweet pepper to broth.  Simmer another 6-8 minutes.
  4. Place a nest of noodles in each bowl, ladle broth and vegetables over nest and serve hot.
  5. Chinese chili paste may be served on the side as a condiment.

Spotlight on the Herb 

Potato Leek Soup with Sorrel

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)

See original recipe here

Ingredients:

  • 2 pounds of potatoes, peeled and quartered
  • 2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens (or 3-4 spring onions)
  • 3 cups chicken broth or water
  • 4 oz. sorrel, taken off the stem and chopped roughly
  • 1/2-3/4 cup heavy cream or milk, to taste
  • salt and pepper
  • 2 T olive oil
  • 1 T butter

Directions:

  1. In a large, heavy bottomed pot, heat the oil and butter. Add the leeks or onions and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes.
  2. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.

Super Salads 

Bacon and Egg Potato Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1-2 lbs of red skinned potatoes, quartered (or whichever type you have)
  • 1 lb bacon, chopped
  • 2 large eggs
  • 2 tbsp red wine vinegar
  • ¾ c olive oil or mayonnaise
  • 3 tbsp whole grain mustard
  • 1 medium red onion, diced
  • 2 diced sweet peppers
  • 1 tbsp sugar
  • salt and pepper to taste

Directions:

  1. Boil the potatoes until fork tender.
  2. Sauté the bacon in a skillet or cook in microwave until it is just beginning to get crispy. Chop after it has been cooked.
  3. Boil the eggs and let cool, peel and chop.
  4. In a small bowl, combine the vinegar, mayonnaise, mustard, peppers, and sugar. Add salt and pepper to taste.
  5. Place all ingredients in a bowl and fold in dressings.
  6. Serve at room temperature.

Vegetarian 

Green Beans with Balsamic Vinegar Pesto

Recipe via Carol Peterson of Abundant Harvest Organics

See original recipe here

Ingredients:

  • 4 tbsp olive oil
  • 1 large garlic clove
  • 1⅓ c fresh basil leaves
  • ¾ c parmesan cheese, grated
  • salt and pepper to taste
  • 1½ c green beans, trimmed
  • 4 tbsp balsamic vinegar blended with ½ tsp dark brown sugar

Directions: 

  1. Blend olive oil and garlic in blender until almost smooth. Add basil and cheese and blend until basil is finely chopped, but not pureed. Season with salt and pepper and set aside.
  2. Steam beans for approximately 6 minutes, until tender but still crisp.
  3. Mix beans with pesto. Serve right after the beans and pesto are combined.

Author Rachel Oberg

More posts by Rachel Oberg

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