Recipes Inspired by the Box! Fri/Sat May 1-2, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Parsnip Carrot and Green Bean Fries with Dip

Breakfast for Dinner – Nopales and Tomato Relish over Squash and Scrambled Egg Wraps

Soup of the Week  Ham and Greens Chowder with Fennel

Preserving the Seasons – Strawberry Jam

Simple Suppers – Stuffed Bell Peppers with Zucchini, Sun Dried Tomatoes, and Bulgur Wheat

Super Salads – Green Salad with Apricot Vinaigrette


Spotlight on the Herb 

Parsnip Carrot and Green Bean Fries with Dip

Photo credit De Ma Cuisine

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

Ingredients:

  • 3-4 parsnips, cut into ⅜” x ⅜” x 3″ sticks (or French fry shape)
  • 3-4 carrots, cut into ⅜” x ⅜” x 3″ sticks (or French fry shape)
  • handful green beans, stems removed
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: ¾ C yogurt
  • ¼ C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • ½ T honey
  • 1 T balsamic vinegar
  • 1/2 t fresh thyme
  • 1 T fresh parsley
  • ¼ C fresh basil
  • to taste salt
  • to taste pepper
  • ¼ C olive oil

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss parsnips, carrots, and green beans with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.

Notes:

This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉


Breakfast for Dinner

Nopales and Tomato Relish over Squash and Scrambled Egg Wraps

Photo credit De Ma Cuisine

Relish recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Wraps recipe via De Ma Cuisine (adapted slightly)

See original recipes here and here

Nopales and Tomato Relish

Ingredients: 

  • 3½ C tomatoes, chopped
  • 1½ C nopales, chopped
  • ½ C spring onion (or green or regular onion), chopped
  • 2-3 T chopped fresh garlic (or 2-3 garlic cloves), diced
  • to taste salt
  • good sprinkle cayenne
  • 1 T plus 1 t lemon juice, divided
  • 3 t maple syrup (or 2 t maple syrup and 1 t honey)

Directions: 

  1. Place the tomatoes through maple syrup in a medium saucepan. Bring it to a simmer over medium-low heat. After about 5 minutes/once tomatoes have released some of their juices, mash (with a potato masher), bring to a rolling boil and cook for about 1 minute. Reduce to a simmer and cook until thickened about 15-18 minutes. Remove from heat and stir in remaining lemon juice.
  2. Optional: Blend with hand blender (or regular blender or food processor) (it can also be left chunky). Taste and adjust seasoning if needed.
  3. Serve warm, cold, or at room temperature.

Squash and Scrambled Egg Wraps

Ingredients: 

  • 1 T olive oil
  • 1 medium summer squash, chopped
  • to taste salt
  • to taste pepper
  • ½ C corn
  • 4 eggs
  • 2 T milk or water
  • to taste salt
  • to taste pepper
  • 2 tortillas
  • ¼ to ½ C monterey jack (or cheddar) cheese, grated
  • Nopales and Tomato Relish
  • 1 tomato, chopped, for topping

Directions: 

  1. Heat skillet, add oil, when oil is hot add squash, salt, and pepper. Cook for about 5 minutes over medium-low heat. Add corn and cook for about 2 minutes more.
  2. Turn heat to low. Whisk together eggs, milk or water, salt, and pepper. Add to squash skillet. Gently scrape the bottom of the pan with a wooden spoon or heat-safe spatula to scrape up the eggs as some bits begin to set. Cook for about 4-5 minutes, or until eggs are just set, scraping occasionally. Taste and adjust seasoning if needed.
  3. Scoop egg mixture into the tortillas. Top with cheese and relish. Fold ends in and then sides.
  4. Serve topped with tomato.

Soup of the Week 

Ham and Greens Chowder with Fennel

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C fennel, chopped
  • 1½ C carrot, chopped
  • to taste salt
  • to taste pepper
  • 3 stalks green garlic (or 3 cloves garlic), chopped
  • 1 C spring onions (or regular onion), chopped
  • 7½ C vegetable stock (frozen is fine)
  • ½ C corn
  • 1 t sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 4 C greens (mixture of mustard, kale, napa, collards), chopped
  • 1 T all purpose flour
  • ½ C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • lemon wedges, for serving
  • parsley, chopped, for serving

Directions:

  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, sriracha, ham, and greens. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon and a sprinkle of parsley.

Preserving the Seasons

Strawberry Jam

Photo credit De Ma Cuisine

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

Ingredients:

  • 12 C strawberries (hulled and chopped)
  • 4 C honey
  • 1 C maple syrup
  • 3 T lemon zest
  • ¾ C lemon juice

Directions:

  1. Bring berries through lemon zest to a boil. Mash with a potato masher. Once it comes to a rapid boil, cook for 3-5 minutes.
  2. Reduce heat to a simmer and cook for about 20 minutes.
  3. Remove from heat, stir in lemon juice, and let stand for 5 minutes.
  4. Ladle into jars, leaving about ½” of space at the top. Cover with the lid and let stand for 15-30 minutes.
  5. Store at room temperature if they’ve sealed, or in the freezer if they haven’t (or if you just want to).
  6. Makes about 6 pints (or 12 half pints).
Notes:
To sanitize jars, place in a large pot and cover with water (about 1 inch over the top of jars). Bring to a boil and boil for about 10 minutes.

Simple Suppers 

Stuffed Bell Peppers with Zucchini, Sun Dried Tomatoes, and Bulgur Wheat

Photo credit Jess Lessard

Recipe from Abundant Harvest Organics via Jess Lessard (adapted slightly)

Ingredients:

  • 2 Large Bell Peppers (Color of your choice)
  • 1/2 Med White Onion, diced
  • 1 Med Zucchini, diced thin
  • 1/2 Cup of Dried Tomatoes in Olive Oil
  • 1 Cup Bulgur Wheat prepared
  • 1/2lb Ground Turkey
  • 2 Cloves of Garlic, pressed
  • Salt to taste
  • Pepper to taste
  • Sprinkle of Colby Jack Cheese

Directions:

  1. While preparing bulgur wheat (per instructions on the container) slice off the tops of the bell peppers and place the bottoms in a loaf pan and the tops in the cake pan. Brush them with a hint of olive oil. Bake in the oven at 350F for about 15 minutes till lightly brown. 
  2. Preparing the stuffing: Place the leftover olive oil from the Dried Tomatoes into a large Dutch Oven on medium heat. You might need to add another splash of additional olive oil to the mix. Toss in ground turkey, onions,and garlic and cook till slightly brown. Follow with zucchini and sun dried tomatoes. Sprinkle with salt and pepper as desired. (We didn’t add any additional herb/spices since the olive oil from the sun dried tomatoes was already flavored). 
  3. Add in cooked bulgur wheat to the Dutch oven and stir. Cook down any remaining water from the bulgur wheat. (Note- we like to cook our bulgur wheat in chicken stock to help add some additional flavor. Veggie broth would also work well.)
  4. Scoop stuffing ingredients into the bell peppers (now removed from the oven). Sprinkle peppers with cheese and put them back in the oven on broil until browned.
  5. Serve and enjoy!

Super Salads

Green Salad with Apricot Vinaigrette

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 cups quartered apricots
  • 2 tbsp balsamic vinegar
  • 2 tbsp water
  • 1 large clove garlic
  • 1 tsp. fresh thyme
  • 2 tbsp olive oil

Directions:

  1. Combine first 5 ingredients in a blender. Blend until smooth. While still blending, add olive oil until well blended.

Author Rachel Oberg

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