Recipes Inspired by the Box! Fri/Sat May 15-16, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Whole Wheat Carrot Cookies

Vegetarian – Vegetarian Soft Tacos with Nopales Relish

Super Salads  Massaged Kale and Tuna Salad

Vegan – Kale Stir Fry with Tofu and Almonds

Condiments Galore – Strawberry Sauce

Spotlight on the Herb – Calzone


Something for the Sweet Tooth

Whole Wheat Carrot Cookies

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder, sifted
  • ½ t baking soda, sifted
  • ¼ t cinnamon
  • pinch all spice
  • pinch nutmeg
  • 1 C oats
  • 1 t lemon zest (or orange zest), chopped
  • ⅓ C apples, grated and chopped
  • 1 C carrots (or parsnips or summer squash), grated, and chopped
  • ½ C butter, cold, cut into small chunks
  • ½ C honey
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract

Directions:

  1. Pre-heat the oven to 350F. Place a rack in the lower third of the oven. Line two baking sheets with parchment paper (or silpat mats).
  2. Whisk together flour through nutmeg. Mix in butter with a pastry blender or hands until pea sized chunks remain. Stir in oats, lemon zest, apples, and carrots.
  3. In a separate bowl whisk together honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop batter using two tablespoons, or hands and drop onto prepared baking sheets (do not flatten). Bake for 12 minutes, or until cookies are mostly set and golden around the edges (they will keep cooking for a bit as they cool). Cool on a cooling rack for at least 10 minutes before serving.

Vegetarian

Vegetarian Soft Tacos with Nopales Relish

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 T olive oil
  • 1 radish (or carrot, or both), grated
  • 1 small summer squash, grated (or bell pepper, chopped, or both)
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 onion, chopped
  • 1 clove garlic, diced
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • micro greens
  • tomato, chopped
  • Greek yogurt
  • Nopales Relish

Directions: 

  1. Heat a skillet and add oil. When oil is hot, add radish through onion. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through relish. Fold the un-topped half of the tortilla over the toppings.

Super Salads 

Massaged Kale and Tuna Salad

Photo credit De Ma Cuisine

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

Ingredients: 

  • Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
  • ½ lemon, juiced
  • 1 t olive oil
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • 2 T green onions, chopped
  • Salad: 3 C kale, torn into small pieces
  • 1-2 T olive oil
  • salt
  • 1-2 T lemon juice
  • ½ to 1 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • ¼ C carrot, thinly sliced into rounds
  • 1/4 C summer squash, chopped
  • 1 apple, roughly chopped
  • ¼ C roasted and salted almonds, roughly chopped

Directions:

  1. Combine all tuna ingredients together. Taste and adjust seasoning if needed.
  2. Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
  3. Top kale with tuna and remaining ingredients.

Vegan

Kale Stir Fry with Tofu and Almonds

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1 C summer squash, thinly sliced
  • 1 C green beans, halved
  • 1/4 C radish, thinly sliced
  • 1 C onion, chopped
  • pinch salt
  • 1 bunch kale, chopped
  • 2 cloves garlic, minced
  • 2 T almonds, chopped, for serving
  • micro greens, for serving

Directions:

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add kale and cook for 3 minutes, stirring constantly. Add garlic and cook for about 1 minute more, stirring constantly.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds and micro greens.

Condiments Galore 

Strawberry Sauce

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

See original recipe here

Ingredients:

  • 2 C strawberries, chopped, halved, or whole
  • 2 T water
  • 1 t cinnamon
  • dash/tiny tiny smidge salt
  • 1 T honey
  • ¼ C water
  • 1 T cornstarch

Directions:

  1. Add first 5 ingredients in a small sauce pan. Bring to a boil, and cook over medium heat until strawberries are soft. (During cooking, mash strawberries slightly, or leave whole.)
  2. Whisk ¼ C water and cornstarch together. Add to strawberry mixture. Let thicken.

Spotlight on the Herb

Calzone

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

Ingredients:

  • Crookneck Squash
  • Onion,Tomatoes
  • Bell Pepper
  • Mushrooms
  • Zucchini
  • Oregano, thyme, basil, rosemary, sage, garlic, salt and pepper
  • Hamburger, chicken or sausage
  • homemade dough, or frozen bread dough
  • red sauce (spaghetti or marinara)
  • cheese (mozzarella, feta, or parmesan)
  • beaten egg yolk or water

Directions:

  1. Sauté in olive oil with seasonings such as thyme, basil, rosemary, oregano, sage, garlic, salt and pepper and allow to cool.
  2. Brown a meat of your choice. Hamburger, chicken or sausage all work well.
  3. Using either homemade dough, or frozen bread dough, lightly flour a surface and roll into 7” circles. Apply red sauce (spaghetti or marinara) in the center of circle leaving a half inch border. Place veggies, meat, and cheese (mozzarella, feta, or parmesan) onto half of the circle. Brush the border that has been left around the edge of the circle with beaten egg yolk or water. Fold the unfilled side over and pinch the edges together. Place on a baking sheet coated with cooking spray, brush with egg yolk or water, puncture with a fork, sprinkle with sea salt if desired and bake in preheated 425º oven for 15 min. or until golden brown. May be frozen for later use.

Author Rachel Oberg

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