Recipes Inspired by the Box! Fri/Sat, May 30-31, 2014

At a Glance – Recipes Inspired by the Box

Perfect Pastas – Melanzane (Eggplant) with Pasta

Something for the Sweet Tooth – Rustic Fruit Tart

Vegetarian – Fried Eggplant Ratatouille

Spotlight on the Herb – Brown Butter Sage Sauce

Soup of the Week – Michelle Silveira’s Chilled Beet Borscht

Super Salads – Kale, Swiss Chard, Chicken and Feta Salad


Perfect Pastas

Melanzane (Eggplant) with Pasta

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 eggplant, peeled and sliced lengthwise 1/4″ thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • pinch red pepper flakes
  • 1/2 C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping

Directions: 

  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

Notes:

There is a video to go with this recipe.


Something for the Sweet Tooth 

Rustic Fruit Tart

Photo credit Abundant Harvest Organics

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

Filling:

  • 2 ripe peaches or nectarines, peeled, pitted & sliced
  • 2 c fresh strawberries, sliced or other fruit
  • 2 tbsp granulated sugar
  • 1 tsp vanilla

Crust:

  • 1½ c flour
  • ¼ c ice water
  • 3 tbsp granulated sugar
  • ¼ tsp salt
  • ½ c cold butter, cubed
  • 1 egg beaten for brushing on

Directions: 

  1. Preheat oven to 425 degrees.
  2. For the filling mix the fruit together in a bowl. Add the sugar and vanilla, tossing to coat. Set aside while the crust is made.
  3. For the crust: In a bowl, whisk the flour, sugar, and salt together. Using a pastry cutter, fork, or your hands, cut in the butter until the mixture is crumbly. Add the ice water, stirring with a fork until the flour is moistened. Add up to 2 more tbsp of ice water if the dough seems dry. Gently knead until the dough comes together and forms into a ball.
  4. Line a large baking sheet with parchment or use a silicone baking mat. Roll dough into a 12 inch circle. Place circle on  the baking sheet. Spoon the fruit filling (not the juice) into the center of the dough leaving a 2 to 3 inch border. Gently fold the edges over the fruit overlapping if necessary. Now pour all but 2 tbsp of juice over fruit. Brush crust with beaten egg. Bake for 25 to 35 minutes. Enjoy!

Vegetarian 

Fried Eggplant Ratatouille

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 eggplant, peeled and thinly sliced 1/2″ thick
  • salt (for eggplant)
  • 1 to 2 eggs, whisked
  • 1/2 to 1 C AP flour
  • pinch salt
  • pinch pepper
  • pinch cayenne
  • olive oil, for frying
  • 1 bell pepper, diced
  • 1 tomato, diced
  • 1/4 C red onion, diced
  • 1 summer squash, diced
  • 1 clove garlic, minced
  • 1/4 t thyme
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 1/2 t honey
  • 1-2 T lemon juice
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1/2 t dijon mustard
  • pinch red pepper flakes
  • 4 thin slices of bread
  • 1 ball mozzarella, in large chunks
  • fresh basil, chopped, for topping

Directions:

  1. Pre-heat oven to 200F. Place a baking sheet with a cooling rack in the middle in the oven.
  2. Sprinkle eggplant generously with salt. Let sit for 15-30 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.
  3. Whisk together garlic, thyme, salt, pepper, cayenne, honey, lemon juice, olive oil, balsamic vinegar, dijon mustard, and red pepper flakes.
  4. Combine bell pepper, onion, tomato, and summer squash with dressing.
  5. Toast bread.
  6. Mix flour with a bit of salt, pepper, and cayenne. Heat skillet and add oil. Dip eggplant in egg then in flour. When oil is hot, add eggplant to skillet and cook over medium to medium high heat for a few minutes on each side (they’re done when they’re crispy and slightly browned). Place cooked eggplants on the cooling rack on the baking sheet in the oven to keep warm.
  7. Top 2 slices of eggplant with a piece of bread, mozzarella, some of the veggie mixture, 2 more slices of eggplant, bread, mozzarella, and veggies. Top with fresh basil.

Spotlight on the Herb

Brown Butter Sage Sauce

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 4 tbsp butter
  • 8 Fresh sage leaves
  • juice from half a lemon
  • your choice of pasta

Directions:

  1. Melt four tablespoons of butter in a pan and cooking until the first hints of golden brown start to appear in the butter. Add eight fresh sage leaves and remove the pan from heat. Stir in the juice from half a lemon and set aside.
  2. Add cooked pasta and a small amount of pasta water to butter sauce pan and return to heat.
  3. Stir in Parmesan cheese and enjoy.

Soup of the Week 

Michelle Silveira’s Chilled Beet Borscht

Photo credit Rancho Piccolo

Recipe via Rancho Piccolo

Ingredients:

  • 6–7 medium beets
  • 7–8 cups water
  • 1/4 cup apple cider vinegar
  • Salt to taste
  • Sugar to taste (1–2 tbsp)
  • Plain yogurt for serving

Directions:

  1. Peel the beets and boil them in the water until they are very tender.
  2. Use an immersion blender or blend in batches until liquified.
  3. Add vinegar, salt, and sugar to taste.
  4. Chill for several hours.
  5. Serve with a swirl of plain yogurt.

Super Salads

Kale, Swiss Chard, Chicken and Feta Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 bunch kale torn into bite size pieces
  • 1 bunch Swiss chard, torn in bite size pieces
  • 1 chicken breast grilled and sliced
  • 1 6 oz container crumbled feta cheese
  • ½ c cider vinegar
  • 2 tsp honey
  • ½ tsp salt
  • ½ tsp black pepper
  • ⅓ c raisins
  • ½ tsp French tarragon
  • ⅓ c chopped walnuts or pecans
  • ½ c olive oil
  • a few sliced strawberries and mandarin segments

Directions: 

  1. Whisk the vinegar, honey, salt, pepper, and tarragon in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended.
  2. Place the kale, chard, chicken, feta cheese, raisins, and nuts into a bowl. Toss with the dressing to serve.
  3. Garnish with strawberries and mandarin segments.

Author Rachel Oberg

More posts by Rachel Oberg

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