Recipes Inspired by the Box! Fri/Sat Oct 23-24, 2015

At a Glance – Recipes Inspired by the Box

Something to Drink – Pomegranate and Basil Iced Tea

Quick and Easy – Italian Inspired Tuna Boats

Simple Suppers – Broccoli Stem “Pasta”

Spotlight on the Herb – Summer Squash Pancakes with Basil Chive Cream Sauce

Something for the Sweet Tooth – Persimmon and Pear Bread

Soup of the Week – Italian Potato Soup


 

Something to Drink

Pomegranate and Basil Iced Tea

Photo credit De Ma Cuisine

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

Ingredients:

  • 8 C water
  • 2 pomegranates, seeds removed from peel and pith
  • 2-3 t fresh ginger, diced
  • ¼ C basil
  • (could also add mint or lemons)
  • 1 T + 2 t honey (or more, to taste)

Directions:

  1. Boil water.
  2. Place pomegranates through honey in a heat-proof container. Pour boiling water over. Let stand until room temperature (unless serving hot – in that case steep until flavorful enough). Mash, then press through strainer and cool completely in the refrigerator. (Could freeze some in ice cube trays to use in place of ice for serving.)
Notes:

Some fun twists: To serve it hot, either reheat the chilled tea, or just let it steep for a bit and then strain. Or, to drink when I have a cold: I turned the leftover cold tea into a hot therapeutic tea. I added some more fresh ginger, a pinch of cayenne, and a bit more honey. It could be used in a cocktail (it could be used as a mojito base). Fresh lemons could also be added for a yummy take on lemonade (or a variation on an Arnold-Palmer).


Quick and Easy

Italian Inspired Tuna Boats

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 hard boiled eggs
  • 1 T olive oil
  • 1 t lemon juice
  • 1 t balsamic vinegar
  • 1 T any: rosemary, parsley, basil, thyme, chopped or cut in a chiffonade
  • 1 clove garlic, minced
  • to taste salt
  • tomato
  • 1-5oz. can tuna
  • cucumber, tomato, fennel, bell pepper, or summer squash (halved, center scooped out if applicable), for serving

Directions:

  1. Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
  2. Combine eggs through tuna. Taste and adjust seasoning if desired.
  3. Scoop tuna mixture into cucumber, tomato, fennel, bell pepper, or summer squash.

Simple Suppers

Broccoli Stem “Pasta”

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 summer squash, cut into bit sized pieces
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2½ – 3 C broccoli stems, thinly sliced or shaved (a veggie peeler works great)
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t fresh rosemary (or ½ t dried), chopped
  • ¼ t dried thyme (or ½ t fresh)
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • 1-2 T fresh parsley, chopped
  • 2 T lemon juice
  • 1-2 T parmesan, shaved
  • 2-4 T almonds, chopped

Directions:

  1. Pre-heat the oven to 425F. Toss summer squash with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
  2. Bring 1″ water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. Remove skillet with squash from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.

Spotlight on the Herb

Summer Squash Pancakes with Basil Chive Cream Sauce

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • Pancakes
  • 2 squash grated
  • 2 carrots, grated
  • 1 ¼ tsp salt
  • ¼ c flour
  • 1 ½ tsp sugar
  • 1 ½ tsp pepper
  • 2 egg whites
  • olive oil
  • 1-2 diced sweet peppers
  • Basil Chive Cream Sauce
  • ¾ c sour cream
  • ¼ c chopped basil
  • 2 tbsp chopped fresh garlic chives
  • salt and pepper to taste

Directions:

  1. Pancakes: Shred squash and carrots into colander and toss with salt, let stand for 20 min.
  2. Then take handfuls at a time and squeeze all the liquid out.
  3. Transfer to a large bowl and combine with flour, sugar (optional), pepper, and sweet peppers.
  4. Using a mixer beat egg whites with salt until they form stiff peaks. Fold into veggies.
  5. In heated skillet with olive oil spoon ¼ c mixture into pan and flatten with a spoon. Cook until golden brown. Place on plate sprinkle with a bit of salt and a dollop of cream sauce.

Notes:

Serve with a big green salad.


Something for the Sweet Tooth

Persimmon and Pear Bread

Photo credit Gavin and Jennifer, subscribers in Burbank, CA

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2¼ c flour
  • ½ c packed brown sugar
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp cloves
  • 1 c plain yogurt
  • ⅓ c honey
  • ¼ c canola oil
  • 1 tsp vanilla
  • 2 eggs lightly beaten
  • ⅓ c finely diced ripe pears
  • ½ c persimmon puree
  • ¾ c chopped pecans

Directions:

  1. Preheat oven to 375°. Coat 2 loaf pans with cooking spray.
  2. In a large bowl combine dry ingredients. In another bowl combine yogurt and moist ingredients. Fold the moist and dry ingredients together. Fold in the persimmon puree, pears, and pecans.  Bake for 30 minutes or until toothpick inserted comes out clean.

Soup of the Week 

Italian Potato Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 5-6 potatoes, scrubbed & diced
  • 1 lb Italian sausage, bite size pieces
  • 1 large onion, diced
  • 3-4 cloves garlic, chopped
  • 1 large can chicken broth
  • 2 cups water
  • ½ cup white wine
  • ½-3/4 cup fennel, diced
  • ¼ tsp chili flakes (optional)
  • ½ tsp oregano (za’atar), chopped parsley
  • Olive oil for sautéing
  • Salt and pepper to taste
  • ½ pint half and half
  • Parmesan cheese for garnish

Directions:

  1. Sauté onion and garlic in olive oil in soup pot until soft. Remove and set aside.  Sauté sausage until browned.  Add potatoes and sauté for 5 minutes or until browned.  Add onions and garlic to sausage and potatoes.  Add chicken broth water, wine and seasonings, simmer for 20 minutes or until potatoes are tender. As an option chopped Swiss chard, kale or spinach may be added.  Add salt and pepper to taste. 
  2. Just before serving add ½ pint half and half.  Sprinkle with Parmesan cheeses and serve. 

Author Rachel Oberg

More posts by Rachel Oberg

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