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Recipes Inspired by the Box! Fri/Sat June 26-27, 2015

At a Glance – Recipes Inspired by the Box

Kid-Friendly  Green Bean Fries

Perfect Pastas – Melanzane with Pasta (Eggplant with Pasta)

Spotlight on the Herb – Fresh Herb and Dried Tomato Bruschetta

Savory Sides – Polenta with Tomatoes and Savory (With Rachel O Instructional Video!)

Super Salads – Midday Cantaloupe Salad

Grilling Time – Grilled Panzanella Salad with Eggplant and Squash


Kid-Friendly 

Green Bean Fries

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 pounds green beans, stems removed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 T total (fresh if possible, if dried, crumble and reduce amounts): basil + parsley + savory + thyme
  • 1 clove garlic, roughly chopped
  • pinch cayenne
  • pinch ginger
  • 1 t maple syrup
  • 1 t dijon
  • 2 T olive oil
  • 1 T chives or shallots (optional)
  • 1 C tomato puree
  • 1 T vinegar
  • to taste salt
  • to taste pepper

Directions:

  1. Pre-heat the oven to 425F.
  2. Toss beans with 1 t olive oil, salt, and pepper. Pour beans onto two baking sheets (so they’re not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
  3. While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
  4. Serve green beans dipped in “ketchup”.
Notes:
Serve with a second type of fries: Parsnip Fries and Dip, along with burgers (veggie, beef, turkey…) topped with Mary’s Homemade Quick Pickles.

Perfect Pastas

Melanzane with Pasta (Eggplant with Pasta)

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine

Ingredients: 

  • 1 eggplant, peeled and sliced lengthwise ¼” thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • pinch red pepper flakes
  • ½ C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping

Directions: 

  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

Spotlight on the Herb 

Fresh Herb and Dried Tomato Bruschetta

Photo credit De Ma Cuisine

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

Ingredients: 

  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • (oregano could also be added)
  • ¼ C olive oil (use the oil from the tomatoes)
  • 1 clove garlic (from tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper

Directions:

  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust sea

Savory Sides

Polenta with Tomatoes and Savory

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine

See original recipe here

Ingredients:

  • 3 C water
  • 1 C milk
  • 3/4 C cornmeal
  • 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
  • 1/2 to 1 t salt
  • pepper
  • 1/2 to 1 T savory, finely chopped
  • 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)

Directions:

  1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
  2. Remove from heat and whisk in cheese, salt, pepper, and savory.
  3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
  4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)

Notes:

Serve with a green salad topped with summer squash, corn, and tomatoes.


Super Salads

Midday Cantaloupe Salad

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • cantaloupe, cut into small cubes
  • 2 teaspoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 slices salami, cut into thin strips
  • 1 tablespoon chives, chopped
  • 1 cup crumbled soft cheese (goat cheese, cream cheese, etc.)
  • Salt and pepper to taste

Directions:

  1. Place the cantaloupe cubes in a bowl and season with salt and pepper. Toss with olive oil and vinegar.
  2. Serve and allow each person to add salami, chives, and cheese as desired.

Grilling Time

Grilled Panzanella Salad with Eggplant and Squash

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

Ingredients:

  • 2 bell peppers cut into strips
  • 1 handful green beans
  • 2 cobs of corn
  • 1 eggplant, cut into strips
  • 1 ½ lbs squash cut into thick slices
  • 1 red onion cut into ¼ inch rounds
  • Olive oil
  • 1 loaf of ciabatta or French bread cut in 1″ slices
  • 1 garlic clove

Dressing:

  • ¼ cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon peel
  • 1/3 cup olive oil
  • 1 lb tomatoes, cut and diced
  • ½ cup chopped parsley
  • ¼ cup chopped assorted fresh herbs (chives, dill, tarragon, etc.)

Directions:

  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes. Rinse and pat dry.
  2. Brush vegetables and bread with olive oil and put on BBQ set to medium heat.  Sprinkle with salt and pepper.  Grill until veggies are tender and bread is crisp.  Cool.  Slice corn off the cob and chop eggplant and green beans. Rub the bread with garlic clove and then tear into pieces.  Place all in a large bowl.
  3. For the dressing:  whisk the ingredients and season to taste with salt and pepper.  Add dressing, tomatoes and remaining ingredients, and toss.  Let stand approximately 20 minutes before serving.

Notes:

Serve with a fruit salad of chilled watermelon, cantaloup, stone fruit, and berries.

Author Rachel Oberg

More posts by Rachel Oberg

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