Recipes Inspired by the Box! Fri/Sat Oct 30-31, 2015

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Cornmeal Pancakes with Warm Persimmon and Pear Sauce (With Rachel O Instructional Video!)

Kid Friendly – Green Bean and Squash Fries 

Spotlight on the Herb – Lentils on Crispy Sweet Potatoes

Super Salads – Melon (or Eggplant) and Feta Salad

Spotlight on the Herb – Cilantro Chicken

Simple Suppers – Broccoli Wild Rice Casserole 


Breakfast for Dinner 

Cornmeal Pancakes with Warm Persimmon Sauce

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via Rachel Oberg of De Ma Cuisine

See original recipe here

Ingredients: 

Sauce

  • 6 persimmons, peeled and diced
  • 1 t lemon juice
  • 1/3 C water
  • 1/4 t cinnamon
  • pinch nutmeg
  • 1 T honey
  • pinch salt

Pancakes

  • 2 t coconut oil (plus a little more for cooking)
  • 2 egg
  • 1 t baking soda
  • 2 t baking powder
  • pinch salt
  • 1/4 T maple syrup
  • 1 C cornmeal
  • 1/2 C buttermilk
  • roasted almonds, chopped (optional – for topping)

Directions:    

Sauce

  1. Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)

Pancakes

  1. Mix wet ingredients in a small bowl.
  2. In a separate bowl, mix dry ingredients.
  3. Whisk all ingredients together.
  4. Let stand 5 minutes. (The batter should be pretty thin.)
  5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
  6. Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.

Kid Friendly

Green Bean and Squash Fries 

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 pounds green beans, stems removed
  • 1 pound summer squash, cut into fry shape
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 T total (fresh if possible, if dried, crumble and reduce amounts): dill + parsley + basil OR basil + parsley + savory + thyme OR tarragon + parsley + dill + fennel pollen
  • 1 clove garlic, roughly chopped
  • pinch cayenne
  • pinch ginger
  • 1 t maple syrup
  • 1 t dijon
  • 2 T olive oil
  • 1 T chives or shallots (optional)
  • 1 C tomato puree
  • 1 T vinegar
  • to taste salt
  • to taste pepper

Directions:

  1. Pre-heat the oven to 425F.
  2. Toss beans and squash with 1 t olive oil, salt, and pepper. Pour them onto two baking sheets (so they’re not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
  3. While veggies roast, blend herbs through pepper. Taste and adjust seasoning if needed.
  4. Serve green beans and squash dipped in “ketchup”.

Spotlight on the Herb

Lentils on Crispy Sweet Potatoes

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 sweet potato, cubed
  • 2 T olive oil
  • to taste salt
  • ⅛ t cayenne
  • ¾ t coriander
  • ¼ t ginger
  • ¼ t pepper
  • 1 C red lentils
  • 2 C water
  • 1 t olive oil
  • 3 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 1-2 t dijon mustard
  • to taste salt
  • pinch coriander
  • pinch ginger
  • Greek yogurt, for topping
  • cilantro, for topping

Directions:

  1. Pre-heat the oven to 350 F.
  2. Toss sweet potatoes through pepper. Spread out on a baking sheet and bake for 30 minutes (or until they’re done on the inside), flipping once halfway through.
  3. Add lentils and water to a saucepan. Bring to a boil, then simmer for about 10 minutes, or until lentils are cooked to desired tenderness. Drain lentils and rinse. Set aside.
  4. Add 1 t olive oil to the lentil pan. Add garlic and cook for about 1 minute over medium-low. Add vinegar, mustard, salt, coriander, and ginger. Cook for 30 seconds. Add lentils and cook for 3-5 minutes. Taste and adjust seasoning if desired.
  5. Serve sweet potatoes topped with a scoop of lentils, a dollop of yogurt, and a sprinkle of cilantro.

Super Salads

Melon (or Eggplant) and Feta Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C (heaping) melon (cantaloupe or watermelon, or use eggplant and omit melon), cubed
  • 1 C tomatoes, chopped
  • ½ C cucumber, chopped
  • ½ C red onion, diced
  • 1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Directions:

  1. If using eggplant instead of melon: Peel and slice eggplant, sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop.
  2. Toss melon or eggplant through hot pepper (if using) in a bowl.
  3. Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  4. Toss melon or eggplant mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Spotlight on the Herb

Cilantro Chicken

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 4 boneless skinless chicken breast halves (or your choice of boneless skinless thighs) 2 lbs total
  • ¼ c lime juice
  • ½ c fresh cilantro, chopped
  • 6 garlic cloves, chopped
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper

Directions:

  1. Pound the chicken to an even thickness and place in a shallow baking pan.
  2. In a small bowl, mix lime juice, cilantro, garlic,honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill 30 min or overnight.
  3. Grill chicken till no longer pink inside 4-5 minutes per side until cooked through.

Simple Suppers

Broccoli Wild Rice Casserole

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

Ingredients:

  • 2 c wild rice
  • 8 cups chicken (or veggie) broth
  • 3 broccoli heads cut into small florets
  • 1 stick butter (½ c)
  • 1 onion, finely diced, medium size
  • 1 lb button mushrooms finely chopped
  • 2 carrots, peeled and finely diced
  • 1 summer squash, finely chopped
  • ¼ c flour
  • 1 tsp black pepper
  • ½ c cream
  • 2 tsp salt
  • 1 c breadcrumbs
  •  2 tbsp minced fresh parsley

Directions:

  1. Add rice to pan with 5 c chicken broth and bring to a boil , reduce the heat and cover the pan.  Cook the rice until it has just started to break open and slightly tender, 35-40 min. Set aside.
  2. Blanch the broccoli 1½ to 2 minutes until broccoli is still slightly crisp. Drain and run cold water over to cool down. Set aside.
    In a large pot over high heat melt 6 tbsp of butter and add the onions and mushrooms, cook stirring occasionally until liquid begins to evaporate.
    Add carrots and squash. Cook until the veggies are soft. Sprinkle with flour and stir then pour remaining 3 cups of broth. Stir to combine. Bring mixture to a gentle boil and allow to thicken 3 to 4 minutes. Pour in the cream, stirring to combine. Let mixture cook until thick season with salt and pepper.
  3. Assembly: Add half the cooked rice to bottom of a 9×13 baking dish.
    Then lay on half the broccoli and repeat with another layer of rice and broccoli, ending up with the veggie mixture over the top. Melt remaining butter and toss with breadcrumbs and sprinkle over the top of casserole.
    Cover and bake 20 minutes and sprinkle with parsley.

Notes:

Serve with a big green salad.

Author Rachel Oberg

More posts by Rachel Oberg

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