Recipes Inspired by the Box! Fri/Sat Oct 3-4, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Beef and Bean Enchiladas

Vegetarian – Baba Ghanoush, Oven Method

Spotlight on the Herb – Simple Summer Salad

Something to Drink – Kale, Apple & Avocado Simple Super Green Smoothie

Savory Sides – Turnip and Potato Gratin

Soup of the Week – Polar Vortex Soup with Turnips, Potatoes, and Apples


Simple Suppers 

Beef and Bean Enchiladas

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t olive oil
  • ¼ to ½ C bell peppers (or celery), chopped
  • ½ to 1 C summer squash, chopped
  • pinch salt
  • 1-2 C Chili (I used Beef Chili), or 1 lb. ground beef
  • 8-15 oz. kidney beans
  • 1½ C cooked spaghetti squash (or add more beans and summer squash)
  • ¼ C salsa
  • 1 C corn
  • ½ t chili powder (or more if using ground beef)
  • pinch ginger
  • to taste salt
  • to taste pepper
  • ½ to 1 C tomato sauce (add an extra ¼ C if using ground beef)
  • to taste salt
  • to taste pepper
  • 8-10 tortillas
  • 1 C cheese, grated (Monterey/Pepper Jack or Cheddar)
  • Greek yogurt, for topping
  • 1-2 fresh tomatoes, chopped, for topping
  • jalapeño, chopped, for topping (optional – if you like it extra spicy)

Directions:

  1. Pre-heat oven to 350F.
  2. Heat a skillet, add olive oil. When oil is hot, add bell peppers/celery, summer squash, and a pinch of salt. Cook for about 5 minutes, or until veggies are tender, over medium heat, stirring occasionally. (Note: if using raw ground beef, cook first, then add veggies when beef is almost done. Add the extra ¼ C tomato sauce with the beans in the next step.)
  3. Mix together chili, beans, spaghetti squash, salsa, corn, chili powder, ginger, salt, and pepper. Add to skillet. Bring to a boil, reduce to a simmer, and cook for about 5 minutes. Taste and adjust seasoning if needed.
  4. Mix tomato sauce with salt and pepper. Pour into the bottom of a greased 9×13 baking dish.
  5. Divide the beef and bean filling between the tortillas. Fold ends in and roll up. Place seam side down in tomato sauced pan. Top with salsa and cheese. Bake for 20 minutes, uncovered, or until cheese is melted.
  6. Serve topped with yogurt and fresh tomatoes (and jalapeño if desired).
Notes:
Gluten-free if you use corn tortillas.

Vegetarian

Baba Ghanoush, Oven Method

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:   

  • 2 pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting
  • 1 tablespoon lemon juice
  • 1 small clove garlic , minced
  • 2 tablespoons tahini paste (this can be found in middle eastern grocery stores or the international section of a grocery store)
  • Table salt
  • Ground black pepper
  • 1 tablespoon extra-virgin olive oil , plus extra for serving
  • 2 teaspoons chopped fresh parsley leaves

Directions: 

  1. Adjust oven rack to middle position and heat oven to 500 degrees.
  2. Line rimmed baking sheet with foil or parchment paper. Set eggplants on baking sheet and roast, turning every 15 minutes, until eggplants are uniformly soft when pressed with tongs, about 60 minutes for large globe eggplants, 50 minutes for Italian eggplants, and 40 minutes for Japanese eggplants.
  3. Cool eggplants on baking sheet 5 minutes. Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
  4. Transfer pulp to work bowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes.
  5. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.


Spotlight on the Herb

Simple Summer Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 clove garlic
  • 2-3 slices stale bread (frozen is best, for garlic)
  • 1 T olive oil
  • salt
  • pepper
  • 3-4 C lettuce, torn
  • 1 C cherry tomatoes, halved
  • 20-30 almonds, chopped
  • ½ C squash, thinly sliced
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh or ½ t dried basil, chopped or crushed
  • 1 t fresh or ¼ t dried oregano, chopped or crushed
  • 1 clove garlic, minced
  • to taste salt
  • to taste pepper
  • 3 T olive oil

Directions:

  1. Pre-heat the oven to 250F.
  2. Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
  3. Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
  4. Assemble lettuce, tomatoes, almonds, squash, cheese, and croutons. Top with dressing.

Something to Drink

Kale, Apple & Avocado Simple Super Green Smoothie

Recipe from Abundant Harvest Organics via Jessica L of From His Kitchen to Her Plate

Ingredients:

  • Approx 1 Cup of Kale, chopped
  • 1/2 a Ripe Avocado, sliced into chunks
  • 1/2 a Granny Smith Apple
  • 3/4 Cup of Vanilla Almond Milk
  • 2 Tbsp of Raw Honey
  • 1/4 Cup of Ice

Directions: 

  1. Combine Kale, Apple, and Avocado on the bottom of the blender. Drizzle in Honey. Pour in Milk. Top with Ice. Blend and Enjoy.
  2. Makes One 12 oz serving.



Savory Sides

Turnip and Potato Gratin

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 medium potatoes, halved
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • ½ t dried thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Soup of the Week

Polar Vortex Soup with Turnips, Potatoes, and Apples

Photo credit Amy Beth

Recipe from Abundant Harvest Organics via Amy Beth

Ingredients:    

  • Olive oil
  • 1–2 turnips
  • 1–2 medium potatoes
  • 2 leeks, shallots, or onions (or a mix)
  • 1–2 Granny Smith apples
  • 3–4 cloves of garlic
  • 2 cups water (or more, depending on how thick you want your soup)
  • ¼ cup apple cider
  • Splash of red wine
  • Herbs if desired (I used rosemary and parsley)
  • Salt & pepper
  • Strong cheese, like sharp white cheddar (optional topping)

Directions:

  1. Chop the turnips and potatoes into small cubes and slice the onion and apple into wedges. Toss all the veggies and the apple with olive oil, salt and pepper, and herbs. Spread on a sheet of parchment paper on a baking sheet. (Toss in any other random root veggies at this time. I added the black radish because it had no where else to go.)
  2. Roast at 450º for about a half an hour, until everything is nice and golden brown.
  3. Blend with the water, adding just a little at a time until you reach your desired thickness. Transfer to a soup pot and mix in any additional herbs, the cider vinegar, and the wine. Let soup simmer to mingle the flavors. Serve warm, topped with cheese.

Author Rachel Oberg

More posts by Rachel Oberg

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