Recipes Inspired by the Box! Fri/Sat, June 20-21, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Mediterranean Veggies and Rice

Appealing Appetizers – Screaming Stuffed Jalapeño Poppers

Gluten-Free – Tomato Corn and Quinoa Salad

Quick and Easy – Buttery Sage Rice Noodles & Veggies

Condiments Galore – Peach Pineapple Salsa

Vegetarian – Sautéed Turnip Greens and Corn


Spotlight on the Herb 

Mediterranean Veggies and Rice

Photo credit De Ma Cuisine

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

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
  • ¼ t dried basil
  • 1 t fresh oregano,
  • ⅛ t red pepper flakes
  • 1 t fresh savory
  • ¼ t dried parsley
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, 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 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.

Appealing Appetizers 

Screaming Stuffed Jalapeño Poppers

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 pkg cream cheese at room temp
  • 2 cloves garlic, chopped
  • 1/8 cup sun dried tomatoes
  • Chopped fresh basil leaves
  • Pinch of salt
  • 8-10 jalapeño peppers
  • ½ lb thinly sliced bacon

Directions: 

  1. Mix package of cream cheese with all ingredients except peppers and bacon. Mix until smooth.
  2. Slice pepper lengthwise.  Not to cut in half just enough to get seeds out and stuff.
  3. Use a pastry bag or something that you can get the filling in easily.
  4. Wrap each pepper with 1-2 strips of bacon, securing the opening to the pepper.  Secure bacon with a toothpick.
  5. BBQ the peppers until they are lightly roasted or until the bacon is fully cooked.  You may also place the peppers on some foil on the BBQ in the event they are cooking too fast.

Gluten-Free 

Tomato Corn and Quinoa Salad

Photo credit De Ma Cuisine

Recipe via Rachel Oberg of De Ma Cuisine

See original recipe here

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
  • 1/4 to 1/2 C red onion, diced or minced
  • 5 small tomatoes, diced
  • 1 C chicken, cooked and chopped
  • Dressing: 1 T lemon juice
  • 1/2 to 1 T apple cider vinegar
  • 2 T balsamic vinegar
  • 1/2 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
  • 3/4 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.

Notes:

There is a video to go with this recipe.


Quick and Easy 

Buttery Sage Rice Noodles & Veggies

Photo Credit Conveying Awareness

Recipe via Jessica David of Conveying Awareness

See original recipe here

Ingredients:

  • Brown rice noodles (gluten-free; like this)
  • 6 red potatoes, diced
  • 1 large eggplant, diced
  • 1 large zucchini, diced
  • 2 tbs oil of your choice (I used grapeseed)
  • 1/2 tsp sea salt
  • 1 tsp organic adobo (like this); divided
  • Sauce: 8 tbs butter (I used grassfed and it is finger licking good!)
  • 6 sage leaves (fresh)
  • 1 tbs lemon juice
  • 3 tbs Parmesan cheese

Directions:

  1. Cook noodles according to package directions. This takes about 20 minutes including the time to boil the water which gives you plenty of time to prep veggies and cook them.
  2. Heat skillet on medium with the 2 tbs of oil.
  3. Dice the potatoes first and add a pinch of salt. Throw them into the skillet as they will need the most cook time. Sprinkle Adobo seasoning over the potatoes.
  4. As for the eggplant, I know this is not a favorite vegetable among many and the only way I can eat them is the area without the seeds. Dice the eggplant based on your preferences and when potatoes have started to brown (takes about 10 minutes), toss the eggplant in with the potatoes. Season again with a pinch of Adobo.
  5. Dice the zucchini and toss in the skillet when eggplant has been cooking for about 5 minutes. Adjust heat as needed. Use the remaining Adobo seasoning for the zucchini and the other veggies.
  6. When noodles are done, rinse them in a colander with cool water. Place in a serving bowl. Set aside. I like this brand of noodles (see link above) because they’re not mushy.
  7. When vegetables are done cooking, they should not be mushy either. They should have some texture. Turn off the heat and cover.
  8. It’s now time to make the sauce.
  9. In a small skillet, melt 8 tbs of butter on medium-low heat. When butter starts to brown, add the sage leaves. Give it a gentle stir every minute or two. In about 5 minutes, remove the sage leaves and turn off the heat. Squeeze half of a lemon (or pour in the 1 tbs of prepared lemon juice) into the butter then add the Parmesan cheese. Stir and pour over the noodles.
  10. It is time to add the prepared veggies into the buttery sage noodles. Give it a good toss. Taste. Does it need more seasoning? Add as necessary. Buon Appetito!

Condiments Galore

Peach Pineapple Salsa

Photo Credit Create Nourish Share

Recipe via Genevieve Doll of Create Nourish Share

See original recipe here

Ingredients:

1/2 pineapple, cut into large chunks
3 peaches, cut into slices
1/2 red onion, roughly chopped
1 jalapeno, seeds removed cut into several pieces
3/4 cup cilantro with stems
juice of 3 limes
1/2 tsp sea salt

Directions:

  1. Super easy if you have a food processor or good blender. All in, and pulse to desired consistency. That’s it. If you lack a food processor, a knife and cutting board will work just fine. Just plan a little more time into your schedule for chopping.
  2. And please, use the above as a rough guideline. Like I mentioned, this began as a peach mango salsa. If you love spice, add another jalapeno. Toss in an avocado. And be creative with how you utilize this salsa. Fish tacos is my thought…bon appetit!

Vegetarian 

Sautéed Turnip Greens and Corn

Photo Credit Jessica Lessard

Recipe via Jessica Lessard of Abundant Harvest Organics

Ingredients:

  • 1 bunch of turnip greens chopped
  • 1 onion diced
  • 5 cloves of garlic diced
  • 1 1/2 cups of fresh sweet corn
  • 1/4 cup of butter

Directions: 

  1. Sauté onions and garlic in butter for about 2 minutes till just before brown. Add corn and continue to sauté, add salt and pepper to taste. Sauté mixture until slightly brown.
  2. Stir in chopped turnip greens, sauté for 1 minute. Take off heat and cover with lid. Let steam for about 2 minutes and serve.

Author Rachel Oberg

More posts by Rachel Oberg

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