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Recipes Inspired by the Box! Fri/Sat Nov 7-8, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – End of the Week Pasta

Vegetarian – Black Bean Salad with Fuyu Persimmons

Spotlight on the Herb  Fresh Herb and Dried Tomato Bruschetta

Quick and Easy – Mei Qing Noodle Soup

Savory Sides – Simple Sautéed Kohlrabi

Soup of the Week – Creamy Root Soup


Simple Suppers

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
  • 1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (chard, spinach, or mizuna would also be great), chopped
  • 1 tomato, chopped
  • 1-2 to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Directions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Vegetarian 

Black Bean Salad with Fuyu Persimmons

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   

  • 16 oz cooked black beans, rinsed and well drained
  • 1-2 avocados, peeled and cut into ¾ inch pieces
  • 3 Fuyu persimmon, peeled and cut into ¾ inch pieces
  • 1 shallot thinly sliced or diced
  • salt to taste
  • Dressing
  • ¼ c olive oil
  • 2 Tbsp fresh lime juice
  • ½ tsp ground cumin
  • ¼ tsp Tabasco
  • 1 tsp grated lime zest

Directions: 

  1. Whisk together dressing ingredients.
  2. Prepare the avocados and persimmons and thinly slice or dice the shallot.
  3. Add all ingredients to a bowl and dress with dressing, you may use all or only desired amount.
  4. Can be added to a bed of lettuce or greens of your choice.

Spotlight on the Herb 

Fresh Herb and Dried Tomato Bruschetta

Photo credit De Ma Cuisine

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

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

Directions:

  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.

Quick and Easy

Mei Qing Noodle Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 qt unsalted chicken or veggie stock
  • 2 Tbsp soy sauce
  • 1 Tbsp sherry
  • 6 dried wood ear or shitake mushrooms
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • ½ cup onion, thinly sliced
  • Salt and freshly ground black pepper
  • 1/3-1/2 lb Chinese egg noodles
  • 2 tsp dark sesame oil
  • 1 cup cooked chicken
  • 1 Mei Qing Choi, chopped
  • 1 sweet red pepper, julienned

Directions: 

  1. Combine stock, soy sauce sherry, mushrooms, ginger, garlic, and onions in a large saucepan.  Season to taste with salt & pepper.  Simmer for 25 minutes.
  2. Meanwhile bring a large pot of salted water to boil.  Add noodles, cook until just barely tender, drain.  Toss noodles with sesame oil and keep warm.
  3. Add chicken, mei qing, and sweet pepper to broth.  Simmer another 6-8 minutes.  Place a nest of noodles in each bowl, ladle broth and vegetables over nest and serve hot.
  4. Chinese chili paste may be served on the side as a condiment.

Savory Sides 

Simple Sautéed Kohlrabi

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 medium kohlrabi bulbs, grated
  • 1 tsp salt
  • ¼ cup butter or light oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 Tbsp chopped fresh thyme, chives or sage

Directions:

  1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.
  2. Melt the butter in a medium skillet over medium heat.  Add the onion and sauté until translucent, about 3 minutes.  Add the garlic and sauté for 1 minute more.  Stir in the kohlrabi.  Reduce the heat to low, cover, and cook for 10 minutes.  Increase the heat to medium, uncover the skillet and cook for 2 minutes.  Remove from heat and stir in fresh herbs.  Let stand a few minutes to let flavor develop.  Serve as a side dish

Soup of the Week

Creamy Root Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:    

  • Butternut or acorn squash, peeled and seeded
  • Turnips, potatoes, sweet potatoes, rutabagas, carrots, or any root vegetable you have an abundance of, peeled
  • Olive oil
  • Salt and pepper
  • 3 cups chicken broth
  • Sprigs of fresh thyme, rosemary or other herb
  • A couple of pinches of parsley or hot pepper flakes
  • 1 cup cream

Directions:

  1. Cut squash and other large vegetables into wedges.  Cut carrots into sticks.  Drizzle all with olive oil and sprinkle with salt and pepper. Have enough vegetables to fill a baking sheet and roast until all are fork tender.
  2. Transfer to a dutch oven.  Add chicken broth and bring to a boil with sprigs of herbs.
  3. When vegetables are very soft; blend together so the mixture becomes creamy.  Add parsley or hot pepper flakes (or both) and salt and pepper to taste.
  4. Stir in cream before serving.  Top with bread sticks or croutons.

Author Rachel Oberg

More posts by Rachel Oberg

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