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Recipes Inspired by the Box! Fri/Sat May 8-9, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Nopales Wraps

Vegan – Crispy Tofu with Black Bean Purée and Microgreens

Breakfast for Dinner  Chamomile and Honey Pancakes with Stone Fruit Sauce

Super Salads – Nutty Strawberry Salad

Soup of the Week – French Spring Soup

Spotlight on the Herb – Broiled Summer Squash


Quick and Easy 

Nopales Wraps

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • ½ to 1 C nopales (or bell pepper), chopped
  • 1 onion, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 2 eggs/person (or 7 oz. firm tofu, drained and crumbled)
  • pinch salt
  • 2-4 lettuce leaves, washed and dried (tortillas, chard, or kale could also be used)
  • 1 tomato, chopped, for topping
  • fresh parsley, chopped, for topping
  • Nopales Relish, for topping
  • lemon wedges, for serving

Directions:

  1. Heat a skillet over medium-low. Add oil. Once oil is hot, add nopales through cayenne. Cook for about 10 minutes, or until veggies are tender, stirring occasionally.
  2. Turn heat to low. Whisk together eggs. Pour into skillet. Sprinkle with salt and stir gently until eggs are cooked and set (about 3-5 minutes).
  3. Divide filling between lettuce leaves. Secure with a toothpick. Top with relish, parsley, and a squeeze of lemon.

Vegan

Crispy Tofu with Black Bean Purée and Microgreens

Photo credit De Ma Cuisine

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

Nopales and Tomato Relish

Ingredients: 

  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T fresh garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Directions: 

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn’t overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

Breakfast for Dinner 

Chamomile and Honey Pancakes with Stone Fruit Sauce

Photo credit De Ma Cuisine

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

Ingredients: 

  • ½ C cornmeal
  • ½ t baking soda
  • 1 t baking powder
  • 1 T lemon zest, diced
  • pinch salt
  • 1 t dried chamomile
  • 1 egg
  • ½ T honey
  • 1 t coconut oil (plus more for cooking)
  • ¼ C buttermilk (or 1 T white vinegar and pour in milk to ¼ C, stir with a fork and let sit 5 min)
  • Stone Fruit Sauce, for serving
  • apple (or cherries, berries, peach, plum, orange, apricot) chopped, for serving
  • lemon juice, for serving
  • honey, for serving

Directions:

  1. Whisk together cornmeal through chamomile. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  2. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter (to make each one about 2″ diameter). Cook for about 1 minute on first side (or until bubbles form and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  3. Serve topped with jam, fruit, lemon juice, and honey.

Super Salads

Nutty Strawberry Salad

Photo credit John and Janelle Fulwyler

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

Ingredients:

  • ¼ cup apple cider vinegar
  • dash of Worcestershire sauce
  • ¼ cup sugar
  • 1 tbsp butter
  • 1 cup olive oil
  • ½ cup slivered almonds
  • ¼ tsp paprika
  • 1 basket strawberries
  • head of rainbow spinach, sorrel, red leaf or romaine lettuce, chopped

Directions:

  1. In a bowl mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover and refrigerate overnight or at least 6 hours.
  2. Melt butter in skillet, stir in almonds and cook until golden brown. Remove and cool.
  3. In a bowl toss the strawberries, greens, and almonds. Mix with dressing just before serving.

Soup of the Week 

French Spring Soup

Photo credit John and Janelle Fulwyler

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

Ingredients:

  • 4 Tbsp butter
  • 1 tsp ground pepper
  • 1 lb leeks, chopped
  • 1 tsp salt
  • 1 whole onion or 2 small, chopped
  • 1 pinch dill
  • 1 Tbsp chopped parsley
  • 1/3 cup barley
  • 1 clove garlic, minced
  • 1 cup chopped rainbow spinach or kale
  • 8 ounces mushrooms, sliced (optional)
  • 1 cup half and half
  • 3 potatoes chopped
  • 2 carrots chopped
  • 1 beet, peeled and chopped
  • 1 bunch asparagus, cut into ½” slices
  • 1 quart water
  • 1 quart vegetable or chicken broth
  • *To give it a little kick a ¼ to ½ cup of sherry wine can be added

Directions:

  1. In a large pot, melt the butter. Add the leeks, onion, and garlic and sauté until tender.  Add the mushrooms and sauté for two minutes. Add the potatoes, carrots, beets, and asparagus, and sauté for two more minutes. Add the water, broth, salt, pepper, dill, parsley and barley. Bring to a boil, reduce the heat and simmer for 30 minutes.
  2. Stir in the spinach or kale and add the half and half. Cook over low heat for about five more minutes.
  3. Sprinkle with grated Parmesan cheese and serve with a sourdough or crusty bread.

Spotlight on the Herb

Broiled Summer Squash

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • Summer Squash, any variety
  • Tomatoes
  • Mozzarella cheese
  • Fresh savory

Directions:

  1. Preheat oven to 350°
  2. Take the squash and cut in half. Scoop out the insides with a melon baller and drizzle olive oil down the length of the squash. Salt and pepper the squash. Wash and add the diced tomatoes down the center . Cook at 350° for 20 minutes.
  3. Remove and add grated mozzarella cheese and diced savory herb. Broil till just brown.

Author Rachel Oberg

More posts by Rachel Oberg

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