Recipes Inspired by the Box! Fri/Sat June 5-6, 2015

At a Glance – Recipes Inspired by the Box

Snack Attack  Stone Fruit Chips

Soup of the Week – Loaded Chicken and Rice Soup

Something for the Sweet Tooth – Bruléed Pluots and Nectarines (With Rachel O Instructional Video!)

Vegan – Crispy Kale Chips

Super Salads – Marinated Cherry Tomato Salad

Spotlight on the Herb – Green Bean Pasta Salad


Snack Attack 

Stone Fruit Chips

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C stone fruit, sliced about ¼” thick
  • 1-2 t coconut, canola, or vegetable oil (melted – coconut)
  • 2-3 t maple syrup
  • pinch of any or all: cinnamon, nutmeg, all spice, ginger
  • tiny pinch salt
  • Greek yogurt or silken tofu
  • maple syrup

Directions:

  1. Pre-heat the oven to 200F.
  2. Lay fruit on a parchment paper or silpat lined baking sheet. Bake for 30 minutes.
  3. Whisk together oil through salt.
  4. Flip fruit then brush with seasoned oil. Return to oven for 30 minutes.
  5. Flip fruit and brush the other side with seasoned oil. Return to oven for 3-5 hours, or until fruit is dried (place some on a cooling rack if it dries out faster than others), flipping every 30 minutes.
  6. Serve on their own or dipped in yogurt/tofu sweetened with maple syrup.

Soup of the Week

Loaded Chicken and Rice Soup

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1-2 T olive oil
  • 1 C carrot (or parsnip), chopped
  • 1 1/2 C summer squash, chopped
  • 1 onion, chopped
  • 1 C green beans, stems removed, chopped
  • to taste, salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • ½ t dried rosemary (or 1 t fresh), broken or chopped
  • 1 t fresh thyme (or ½ t dried)
  • ½ t paprika
  • 1 C cooked chicken, chopped or shredded (I used leftovers)*
  • 2 C rice, cooked (I used leftovers)**
  • 2-3 C greens (like hon tsai tai, komatsuna, Tokyo bekana, chard, kale, collards, or rainbow spinach), chopped
  • 5-6 C chicken stock
  • 1 C milk (any kind)
  • 1-2 T fresh parsley, chopped
  • 1 T unsalted butter (optional)
  • lemon wedges, for serving

Directions: 

  1. (*If you’re not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
  2. Heat a soup pot over medium-low heat. Add the oil and when it’s hot, add the carrots through salt. Cook for 7-9 minutes, or until veggies are relatively tender, stirring occasionally. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
  3. Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (**if you’re not using leftover rice, also add ½ C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
  4. Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Something for the Sweet Tooth 

Bruléed Pluots and Nectarines

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients: 

  • 1 nectarine (or peach, apricot, aprium, plum, or nectarine), halved
  • 1 pluot (or apricot, aprium, plum, nectarine, or peach), halved
  • 4 T brown sugar (or granulated or raw sugar)
  • 3/4 C plain Greek yogurt
  • 1 T maple syrup
  • 1/4 t cinnamon
  • 1 t orange zest, grated and chopped (optional)
  • 1 T reduced apple cider vinegar (reduced from 1/2 C)
  • 2 strawberries, chopped
  • 1 T roasted almonds, chopped

Directions:

  1. Halve fruit and remove pit. Bake at 350F for 30-45 minutes (in toaster oven, conventional oven may require less time), until fruit is tender and warmed through.
  2. In small saucepan bring vinegar to a boil over medium heat. Reduce (about 10 minutes) until thickened and syrupy. Keep an eye on it so it doesn’t burn.
  3. Mix yogurt, maple syrup, cinnamon, and zest together. Set aside (you could freeze it and have frozen yogurt).
  4. Remove fruit from oven. If any juices have accumulated in the middle of the fruit (where the pit was), spoon out (otherwise the sugar will just soak in). Top fruit with sugar and carefully melt the sugar using a kitchen torch. If you don’t have a torch, place in the broiler and cook until sugar is browned (keep an eye on it so it doesn’t burn – it will just take a couple of minutes). Let the sugar cool for a minute or so. It should harden and form a sort of crust.
  5. Top with a dollop of yogurt, a sprinkle of almonds and strawberries, and a drizzle of the reduced vinegar.

Vegan

Crispy Kale Chips

Photo credit subscriber Debby Flemming

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 head kale, washed and thoroughly dried
  • 2 tbsp olive oil
  • sea salt for sprinkling

Directions:

  1. Preheat oven to 275°
  2. Remove the ribs from the kale leaves and cut the greens into 1½ inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, about 20 minutes, turning the leaves half way through baking time.

Super Salads 

Marinated Cherry Tomato Salad

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

Ingredients:

  • 1-2 pints cherry tomatoes
  • ½ red onion, thinly sliced
  • ¼ c olive oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp minced fresh lemon basil
  • 1 tbsp of pesto
  • ¼ tsp sugar or honey
  • 1 clove garlic, diced
  • salt and pepper
  • 1 head of lettuce

Directions:

  1. Halve the tomatoes and add them along with the sliced red onion to a large ziploc bag. Add the olive oil, balsamic, herb, pesto, sugar or honey, and garlic.  Sprinkle with salt and pepper. Seal the bag and get all the air out. Place in fridge until ready for dinner.
  2. Place the lettuce on platter and pour on the tomatoes. Toss and serve.

Spotlight on the Herb

Green Bean Pasta Salad

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

Ingredients:

  • 4 cups cooked bow tie pasta, cooled
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 cup finely chopped tomatoes
  • 2 tablespoons thinly sliced fresh lemon basil
  • 1 tablespoon chopped fresh oregano, or dried
  • 1 cup roughly chopped roasted chicken
  • 2 cups green beans cut, steamed, and cooled
  • Salt and freshly ground black pepper

Directions:

  1. In a large bowl toss all ingredients.  Serve or store in the refrigerator until ready to serve.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply