Recipes Inspired by the Box! Fri/Sat June 18-19, 2015

At a Glance – Recipes Inspired by the Box

Vegan  Bean and Veggie Mélange

Pizza Pizza Pizza – Summer Pizza

Savory Sides – Paris Potatoes

Spotlight on the Herb – Fried Eggplant Ratatouille

Something for the Sweet Tooth – Spiced Parsnip Cupcakes

Condiments Galore – Turnip Salsa


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
  • 2 C zucchini, grated
  • 1 C carrot, grated
  • ½ to 1 C tomatoes, chopped
  • 1 C corn
  • ½ hot pepper (about 1-2 T – use more for more heat), ribs and seeds removed if desired, minced
  • could also add: bell pepper, red onion, radish, avocado, or eggplant

Directions:

  1. Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
  2. Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
  3. Let stand about 10 minutes before serving.
Notes:
Wash hands after cutting hot peppers and be careful not to touch eyes while cutting.
Serve this dish on its own, as a side, or with corn chips for dipping. Use it to top rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, crispy potatoes, taco salad, or crostini.

Pizza Pizza Pizza

Summer Pizza

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried (or 2 T fresh, chopped) Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • ¼ C tomato sauce (optional – could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • ¼ C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • ½ C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping

Directions: 

  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
  4. Serve topped with fresh basil.

Savory Sides 

Paris Potatoes

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients: 

  • 4 potatoes, cut into medium-sized chunks
  • water (for steaming)
  • 2 T unsalted butter (could also just use olive oil)
  • 1-2 T olive oil
  • to taste salt

Directions:

  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

Spotlight on the Herb

Fried Eggplant Ratatouille

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine

See original recipe here

Ingredients:

  • 1 eggplant, peeled and thinly sliced 1/2″ thick
  • salt (for eggplant)
  • 1 to 2 eggs, whisked
  • 1/2 to 1 C AP flour
  • pinch salt
  • pinch pepper
  • pinch cayenne
  • olive oil, for frying
  • 1 bell pepper, diced
  • 1 tomato, diced
  • 1/4 C red onion, diced
  • 1 summer squash, diced
  • 1 clove garlic, minced
  • 1/4 t thyme
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 1/2 t honey
  • 1-2 T lemon juice
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1/2 t dijon mustard
  • pinch red pepper flakes
  • 4 thin slices of bread
  • 1 ball mozzarella, in large chunks
  • fresh basil, chopped, for topping

Directions:

  • Pre-heat oven to 200F. Place a baking sheet with a cooling rack in the middle in the oven.
  • Sprinkle eggplant generously with salt. Let sit for 15-30 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.
  • Whisk together garlic, thyme, salt, pepper, cayenne, honey, lemon juice, olive oil, balsamic vinegar, dijon mustard, and red pepper flakes.
  • Combine bell pepper, onion, tomato, and summer squash with dressing.
  • Toast bread.
  • Mix flour with a bit of salt, pepper, and cayenne. Heat skillet and add oil. Dip eggplant in egg then in flour. When oil is hot, add eggplant to skillet and cook over medium to medium high heat for a few minutes on each side (they’re done when they’re crispy and slightly browned). Place cooked eggplants on the cooling rack on the baking sheet in the oven to keep warm.
  • Top 2 slices of eggplant with a piece of bread, mozzarella, some of the veggie mixture, 2 more slices of eggplant, bread, mozzarella, and veggies. Top with fresh basil.

Something for the Sweet Tooth

Spiced Parsnip Cupcakes

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 c flour
  • 1 tsp cardamon or  1¼ tsp pumpkin pie spice
  • 1½ tsp baking pwd.
  • ¼ tsp salt
  • ¾ c brown sugar
  • 2 eggs
  • ⅔ c oil
  • 1 tbsp vanilla extract (divided)
  • 2 c grated parsnips

Directions:

  1. Whisk together dry ingredients (except brown sugar) in a large bowl.
  2. Whisk together brown sugar, eggs oil, 2 tsp vanilla, and parsnips. Stir in flour mixture. Line 12 muffin cups with liners. Divide batter among cups. Bake at 350° for 18 to 20 minutes. Let cool.
  3. Optional: In a large bowl with a mixer beat 8 oz cream cheese, 1/2 cup softened butter, 1/2 cup sugar and 1 tsp vanilla. Spread on cooled cupcakes.

Condiments Galore

Turnip Salsa

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 small or 1 medium turnip, scrubbed clean, peeled, and grated
  • 1 pinch of crushed red pepper to taste
  • sea salt and fresh black pepper to taste
  • drizzle of olive oil
  • dash of balsamic vinegar
  • 1 sweet pepper, diced
  • the juice of 1 lime

Directions:

  1. Mix all together and let sit for a couple of hours prior to using.
  2. Use this salsa with the Chicken, Roasted Eggplant and Tomato Tacos.

Author Rachel Oberg

More posts by Rachel Oberg

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