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Recipes Inspired by the Box! Fri/Sat, June 27-28, 2014

At a Glance – Recipes Inspired by the Box

Super Sides – Paris Potatoes

Pizza Pizza Pizza – Squash Pizza

Soup of the Week – Mary’s Chilled Corn Soup

Vegetarian – Glazed Parsnips a la Rancho Piccolo

Quick and Easy – Caprese Salad

Spotlight on the Herb – Mint Ice Cream


Super Sides 

Paris Potatoes

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 4 potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 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.

Pizza Pizza Pizza

Squash Pizza

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 green zucchini quartered lengthwise *
  • 2 yellow squash quartered lengthwise *
  • ¼ cup olive oil
  • Salt and black pepper
  • 1 tomato, diced
  • 1 onion, diced
  • Leaves from 4 fresh thyme, chopped, or ½ tsp dried thyme
  • ¼ cup fresh basil leaves, washed, dried and chopped
  • 1 cup grated cheddar cheese

*Any squash combination will work

Directions: 

  1. Preheat Oven to 400º.
  2. Oil an oven proof baking dish. Alternate zucchini and yellow squash, cut side up, in the dish. Drizzle with the oil and season with salt and pepper. Sprinkle tomato, onion, thyme and basil over the zucchini and squash; top with cheese. Bake uncovered for about 20 minutes or until cheese is melted & veggies softened.

Soup of the Week

Mary’s Chilled Corn Soup

Photo Credit Abundant Harvest Organics subscriber Mary

Recipe via Abundant Harvest Organics from subscriber Mary

Ingredients:

  • 3 cups of fresh corn, cut off the cob
  • 2 cups of chicken stock or vegetable stock
  • 1 can of full fat coconut milk (approx 13.9fl oz)
  • 1/2 cup  of heavy cream
  • 2 crushed cloves of garlic
  • spring of thyme
  • 1/2 onion chopped fine
  • pinch of cayenne
  • Kosher salt & white pepper to taste
For the topping:
  • corn nuts, chopped
  • basil oil (take fresh basil leaves and  put in a blender with canola or neutral oil, then strain through a cheesecloth)
  • Espelette pepper or Aleppo pepper

Directions:

  1. Sweat the onions till tender (but not brown) in a sauce pan, add corn add chicken stock. Add the coconut milk and cayenne. Cook until corn is tender about 20 minutes maximum.
  2. In a separate sauce pan add heavy cream, 2 crushed cloves of garlic, and a spring of fresh thyme.  Reduce until the heavy cream is thick like a sauce and coats the back of the spoon.
  3. Add the heavy cream (strain out garlic & thyme) to the soup mixture. Blend in batches in the blender. Strain soup with a seive for a silky smooth soup.
  4. Top with the garnishes.

Vegetarian 

Glazed Parsnips a la Rancho Piccolo

Recipe via Abundant Harvest Organics from Rancho Piccolo

Ingredients:

  • 3 large parsnips
  • 4 tbsp butter
  • 1/4 cup brown sugar
  • salt to taste
  • 2 cups water
  • honey to drizzle

Directions: 

  1. Peel and julienne the parsnips.
  2. Heat butter and brown sugar in a deep skillet. Mix together and add the parsnips and a little bit of salt. Add water, bring to a simmer, and let the water simmer out. When the water is cooked off, drizzle some honey over the parsnips. Serve warm.

Quick and Easy

Caprese Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 cups balsamic vinegar
  • 3 ripe tomatoes
  • 12 ounces mozzarella cheese thickly sliced
  • fresh basil
  • olive oil for drizzling
  • salt and pepper

Directions:

  1. In a sauce pan, pour balsamic vinegar and bring to a gentle boil until reduced to a pourable thickness, about 15 minutes. Allow to cool.
  2. Arrange sliced tomatoes with a leaf of basil on top, alternating with a slice of mozzarella on a serving plate. Drizzle with the vinegar reduction.
  3. You may add some cucumbers as well.

Spotlight on the Herb 

Mint Ice Cream

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients:    2 cups heavy cream
1 cup whole milk
1/3 cup sugar
pinch of salt
1 1/2 cups loosely packed mint leaves

Directions: 

  1. Combine one cup of the heavy cream, the milk, the sugar and the salt in a small saucepan. Heat and stir until the mixture is warm and the sugar is dissolved. Remove from heat. Add the mint leaves to the mixture, cover, and let steep for 30-45 minutes.
  2. Strain the mixture through a sieve to remove the mint leaves. Add the last cup of cream, and refrigerate for at least an hour.
  3. Pour into your ice cream maker (I love the Cuisinart), and churn.

Author Rachel Oberg

More posts by Rachel Oberg

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