Recipes Inspired by the Box! Fri/Sat Oct 16-17, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Bean and Veggie Mélange with Fried Eggs and Wilted Greens Salad

Soup of the Week – Roasted Tomato Soup (With Rachel O Instructional Video!)

Simple Suppers – Tofu and Eggplant Chard Wraps with Chile Pepper Poppers

Savory Sides – Sweet and Spicy Sweet Potatoes

Spotlight on the Herb – Tomato & Oregano Pasta Sauce

Something for the Sweet Tooth – Pumpkin Cake Roll


 

Quick and Easy

Bean and Veggie Mélange with Fried Eggs and Wilted Greens Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 2-3 T balsamic vinegar
  • 1 clove garlic, minced
  • 2 T chives, minced
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 2-3 T olive oil
  • 1½ – 2 C beans (black, kidney, white, garbanzo), drained and rinsed if canned, cooked and cooled if dried
  • 2 C zucchini, grated
  • 1 C carrot, grated
  • ½ to 1 C tomatoes, chopped
  • ½ jalapeño (about 1-2 T – use more for more heat), ribs and seeds removed if desired, minced
  • could also add: bell pepper, leeks, red onion, radish, corn, avocado, or eggplant
  • 1 T olive oil
  • 4 C greens, torn
  • salt
  • 1-2 eggs per person
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • to taste salt

Directions:

  1. Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
  2. Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
  3. Let stand about 10 minutes before serving.
  4. Heat skillet, add 1 T olive oil. When hot, add greens and season with salt. Cook over medium-low heat for 3-5 minutes, turning often. When they’re done, push to one side or remove from skillet and cover to keep warm.
  5. Heat skillet. Add oil, when hot, add eggs. Cook (flipping if desired), to preferred doneness. Season with salt.
  6. Whisk together mustard and vinegar. Add a pinch of salt if desired. Drizzle greens with dressing, then top with eggs, with mélange on the side.
Notes:

Wash hands after cutting jalapeño and be careful not to touch eyes while cutting. Serve with sliced pears.


Soup of the Week

Roasted Tomato Soup

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 C summer or winter squash, roughly chopped
  • 1-2 leeks or onions, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1½ C water (or stock)
  • 1-2 t salt
  • ¾-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • ½ t dried oregano (or 1 t fresh)
  • ⅓ C garlic chives
  • ½ C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl

Directions:

  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place carrots, squash, and leeks/onions on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots and squash might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots and squash are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.

Simple Suppers

Tofu and Eggplant Chard Wraps 

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 small to medium eggplant or winter squash, peeled and chopped
  • salt
  • 2 T coconut oil (or olive or canola)
  • 1 C tofu, excess water squeezed out, chopped
  • 1/2 C summer squash, chopped
  • 1/2 C carrots, julienned
  • 1 chile pepper, ribs and seeds removed, diced
  • ½ C leek, onion, or shallot, chopped
  • could also add: mushrooms, bell pepper,
  • to taste salt
  • big pinch ginger
  • 1 clove garlic, diced
  • 1½ T soy sauce or liquid aminos
  • 1 T mint, chopped
  • 1 T Thai basil, chopped
  • 1 chard leaf per serving
  • ½ C cucumber, diced, for serving
  • rice vinegar, for serving
  • pinch salt, for serving

Directions:

  1. If using eggplant: Peel and slice and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
  2. Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, (if using winter squash, add first and cook over medium-low heat for about 15-20 minutes, or until crispy outside, tender inside, stirring occasionally) add eggplant, tofu, chile, leek/onion/shallot, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
  3. Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.

Notes:

Serve with Chile Pepper Poppers.


Savory Sides

Sweet and Spicy Sweet Potatoes

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • pinch cayenne pepper
  • 3 tbsp olive oil
  • ½ tsp onion powder
  • 2 tsp packed brown sugar
  • ½ tsp garlic powder
  • 1 ½ tbsp paprika
  • ½ tsp poultry seasoning
  • ½ tsp ground black pepper
  • ½ tsp chili powder

Directions:

  1. Preheat oven to 425
  2. Place the sweet potato chunks in mixing bowl.
  3. Drizzle with olive oil.
  4. Combine all other ingredients in a bowl, stir together and sprinkle over the top.
  5. Toss until the potatoes are evenly coated with the seasoning.
  6. Spread onto a baking sheet.
  7. Bake in oven for 15 min, then turn the potatoes over and continue baking until the sweet potatoes are golden and tender another 15 min or so.

Notes:

Serve with a big green salad and a roasted chicken.


Spotlight on the Herb

Tomato & Marjoram Pasta Sauce

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

Ingredients:

  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb hamburger or sausage
  • 1 medium onion, chopped
  • 2 lbs tomatoes, peeled and diced
  • ½ cup red wine
  • 6 oz can tomato paste
  • 1 tsp sugar
  • 3 tbsp fresh marjoram, minced

Directions:

  1. Heat olive oil in large saucepan over medium heat. Add garlic and stir. Add sausage or hamburger.  Break up meat with a spoon and cook until lightly browned.  Add onions and tomatoes and cook for approximately 5 minutes.  Mix in wine, tomato paste and sugar.  Reduce heat and simmer for about 20 minutes, stirring frequently.  Stir in oregano and remove from heat.

Something for the Sweet Tooth

Pumpkin Cake Roll

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

Ingredients:

  • 3 eggs beaten
  • 1 cup sugar
  • 2/3 cup pumpkin pulp
  • 1 tbsp lemon juice
  • 2/3 cup flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 package cream cheese
  • 1 tsp vanilla

Directions:

  1. Preheat Oven to 325º.
  2. Prepare the filling by blending together and creaming. Butter and grease a 10 x 15 jelly roll pan. Mix together the eggs, sugar, pumpkin, and lemon juice.  Sift together the flour, cinnamon, nutmeg, and ginger.  Add to wet ingredients and mix well.  Spread into pan and bake for 15 to 20 minutes.  Remove from oven and allow to cool.
  3. Remove the cake from pan and place on a tea towel.  Roll up the cake with the towel. Unroll the cake and spread with cream cheese filling and roll up again without the towel.  Wrap with plastic wrap and refrigerate until ready to serve.
  4. Sprinkle with powdered sugar and slice into 8-10 servings.

Author Rachel Oberg

More posts by Rachel Oberg

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