Recipes Inspired by the Box! Fri/Sat, June 6-7, 2014

At a Glance – Recipes Inspired by the Box

Perfect Pastas – Rotini Pasta with Fresh Tomato Sauce

Quick and Easy – Sweet and Spicy Lemongrass Stir Fry

Preserving the Seasons – Mary’s Homemade Quick Pickles

Spotlight on the Herb – Roasted Stuffed Squash

Vegetarian – Curried Coconut Parsnips

Super Salads – Taco Salad


Perfect Pastas

Rotini Pasta with Fresh Tomato Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ lb ground beef
  • 1 T olive oil (opt.)
  • 1 small red onion, chopped
  • 2 small zucchini, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • 1/2 t fresh, chopped, or ¼ t dried savory
  • 1 t fresh, chopped, or ½ t dried Parsley
  • 1 T fresh, chopped, or ½ t dried basil
  • 1/2 t fresh, chopped, or ¼ t dried oregano
  • Pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • ½ C pasta water
  • ½ pkg rotini rice pasta (or your favorite kind of pasta)
  • Parmesan cheese, grated, for topping
  • fresh basil, chopped, for topping

Directions: 

  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add ½ C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
  6. Top pasta with sauce, some parmesan cheese, and fresh basil.

Quick and Easy

Sweet and Spicy Lemongrass Stir Fry

Photo credit De Ma Cuisine

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

Ingredients:

  • Soba noodles
  • 1 T coconut oil
  • 1 head broccoli, cut into bite sized pieces
  • 1 medium summer squash, julienned
  • 1 serrano pepper, seeds and ribs removed, minced
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T honey
  • ½ t ginger, dried
  • to taste, salt

Directions: 

  1. Boil salted water.
  2. Whisk together sauce ingredients. Set aside.
  3. Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
  4. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  5. Heat skillet and add oil. When hot add broccoli, squash, chili pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
  6. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  7. Serve veggies over pasta.

Preserving the Seasons 

Mary’s Homemade Quick Pickles

Photo credit Abundant Harvest Organics subscriber Mary

Recipe via Abundant Harvest Organics subscriber Mary

Ingredients:

  • 2 large cucumbers, thinly sliced using a mandolin
  • 1 cup red wine vinegar
  • 1 cup water
  • 2 crushed garlic cloves
  • 1/4 tsp black peppercorn
  • 2 tsp coriander seed
  • 1 bay leaf
  • 1 1/2 teaspoons mustard seeds
  • 2 tablespoons kosher salt
  • 1/2 cup + 2 tablespoons white sugar

Directions:

  1. Set sliced cucumbers aside.
  2. In a sauce pan, combine red wine vinegar, water, garlic, spices, and sugar. Bring to a boil. Pour over the cucumbers let sit. (The longer it sits the less crunchy the cucumber gets!)
  3. Drain & enjoy.

Spotlight on the Herb

Roasted Stuffed Squash

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • 1/2 to 1 t (or to taste) salt
  • pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1/2 t fresh, chopped, or 1/4 t oregano, dried
  • 1 t fresh, chopped, or 1/4 t basil, dried
  • 1/2 t fresh, or 1/4 t thyme, dried
  • 1 t sage, fresh, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • basil, fresh, chopped (for topping)

Directions:

  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes:
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce!

Vegetarian 

Curried Coconut Parsnips

Photo credit Rancho Piccolo

Recipe via Rancho Piccolo

Ingredients:

  • 3–4 large parsnips
  • 1 medium onion, finely chopped
  • olive oil
  • curry powder
  • coconut oil

Directions:

  1. Peel the parsnips, cut into chunks and steam until tender.
  2. While parsnips are steaming, sauté onion and curry powder in olive oil in a hot wok. Make sure oil is hot before you add the curry powder, so the spices can toast. When parsnips are tender, add them to the wok. Stir in about a tbsp of coconut oil.
  3. Salt to taste and serve warm.

Super Salads

Taco Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • ¼ to ½ lb. ground beef
  • ¼ t chili powder
  • ¼ t smoked paprika
  • ¼ t sweet paprika
  • pinch cumin
  • pinch salt
  • pepper
  • pinch red pepper flakes
  • 3 C lettuce, torn
  • 1-2 C chard, kale, or spinach, torn
  • 1 small bell pepper, chopped
  • ½ C zucchini, finely chopped or grated
  • ½ C broccoli, chopped into small pieces
  • 1 tomato, chopped
  • ½ T chives, chopped
  • ¼ C cheddar cheese, grated
  • corn chips, crumbled slightly, if desired
  • Greek yogurt
  • salsa

Directions: 

  1. Cook beef with seasonings. Drain and discard fat. Set aside.
  2. Divide lettuce and greens into two bowls and top with remaining veggies, chives, cheese, yogurt, and salsa.

Author Rachel Oberg

More posts by Rachel Oberg

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