Recipes Inspired by the Box!
Fri/Sat, May 20-21, 2016

At a Glance – Recipes Inspired by the Box

Fresh Herb and Dried Tomato Bruschetta

Cucumbers, Tomato, Onion and Avocado Salad

Chicken Fajita Stuffed Peppers

Hearty Kale and White Bean Quesadilla

Scalloped Potatoes and Carrots

Carrot Muffins


Fresh Herb and Dried Tomato Bruschetta

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • (oregano could also be added)
  • ¼ C olive oil (use the oil from the tomatoes)
  • 1 clove garlic (from tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper

Instructions:

  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust seasoning if needed.
  4. Top toasted baguette slices with tomato mixture.

Cucumbers, Tomato, Onion and Avocado Salad

Recipe by Carol Peterson

Ingredients:

  • 2-3 cucumbers
  • 1 c diced tomato
  • ¼ c thinly sliced onion red or green
  • 1 avocado
  • 2 tsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper

Instructions:

  1. Cut cucumbers in half lengthwise, then slice into half moons. Need not peel them.
  2. Dice the tomatoes to make a cup.
  3. Thinly slice red onion or green to make a cup.
  4. Peel and cup the avocado into small cubes.
  5. Combine all in a bowl and toss together.
  6. Add a small amount of balsamic vinegar, enough to barely coat the veggies. Season to taste. The lemon juice is to be mixed with the avocado so it will not turn brown.

Chicken Fajita Stuffed Peppers

 

Recipe by Carol Peterson

Ingredients:

  • 2 c cooked brown rice
  • 2-4 bell peppers
  • 1 ½ c chopped fennel (bulb and fronds)
  • 2 cloves garlic,minced
  • 2 tbsp olive oil
  • 1 lb chicken diced into ¾ “ pieces
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp paprika
  • salt and pepper to taste
  • 1 10 oz can tomatoes
  • 1 c black beans drained and rinsed
  • 1 c corn
  • 3 tbsp fresh cilantro
  • 1 tbsp fresh lemon juice
  • 2/3 c shredded Jack cheese
  • optional: sour cream and Hot sauce

Instructions:

  1. Preheat oven to 375F. Cook your rice according to directions to make desired amount.
  2. Heat 1 tbsp oil in a large skillet. Add fennel and sauté until golden then add garlic and sauté a bit longer. Transfer to a plate.
  3. Add remaining oil to skillet and add chicken, sprinkle with ½ tsp chili powder, ½ tsp cumin and the paprika and season with salt and pepper. Cook stirring until cooked through.
  4. Reduce heat and add tomatoes, fennel and garlic mixture, beans, corn, cooked brown rice, remaining seasonings, lemon juice, and a bit more salt and pepper to taste. Cook until heated through.
  5. Cut tops of bell peppers off and remove the vein and seeds. Wash and drain water out.
  6. Add ½ cup of mixture to each pepper and slightly press into pepper, and place in baking dish. Cover the baking dish with foil and bake 30-35 min until pepper are soft.
  7. Remove from oven and sprinkle tops evenly with cheese and return to oven to bake until cheese has melted.
  8. Serve warm topped with cilantro, sour cream and hot sauce.

Hearty Kale and White Bean Quesadilla

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 C broccoli
  • to taste salt
  • 1 clove garlic, diced
  • 2 C kale, ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • ½ t chili powder
  • ½ t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Instructions:

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with ¼ of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.

Scalloped Potatoes and Carrots

 

Recipe by Carol Peterson

Ingredients:

2 cups water
• 6 cups potatoes thinly sliced
• 2 medium onions, thinly sliced
• 4 medium carrots, diagonally sliced
• 3 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• 1/8 tsp pepper
• 2 tbsp fresh tarragon
• 1 ½ c milk
• 1 ½ c grated cheddar cheese

Instructions:

  1. Boil potatoes, carrots, and onions cover and Cook for 10 minutes or until fork tender.
  2. In a medium saucepan, melt butter, and stir in flour, water, salt, pepper and tarragon.
  3. Add the milk and blend well.
  4. Bring to a boil over medium heat, stirring until thickened and smooth.
  5. Stir in the cheese, cook over low heat, stirring constantly until cheese melts.
  6. In a lightly greased 9×13 inch baking dish, layer half the potato, onion and carrot mixture. Top with half of the cheese sauce.
  7. Repeat. May sprinkle the top with a bit of parsley. Bake, covered for 30 min at 375º or until they are tender. Remove cover the last 10 minutes of baking to become a golden brown.

Carrot Muffins

 

Recipe by Carol Peterson

Ingredients:

  • 1 ¾ c whole wheat flour or flour of your choice
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 c peeled and grated carrots
  • ½ c chopped walnuts
  • ½ c raisins tossed 1 tsp flour
  • ½ c melted coconut oil or olive oil
  • ½ c maple syrup
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 425. Grease 12 muffin cups with butter/ nonstick cooking spray or muffin tins.
  2. In a large mixing bowl, combine flour,baking soda and powder,cinnamon,salt,ginger and nutmeg. Blend with a whisk.
  3. Add raisins,grated carrots,nut to other ingredients.
  4. In another mixing bowl, combine oil, syrup and beat together with a whisk. Add eggs, yogurt, and vanilla and continue to beat together.
  5. Combine wet and dry ingredients. Divide evenly among the muffin cups. Bake for 13 min or until they are golden on top.
  6. Feel free to freeze or serve warm!

Author AHO Kitchen Team

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