Recipes Inspired by the Box! Fri/Sat Sept 12-13, 2014

At a Glance – Recipes Inspired by the Box

Pizza Pizza Pizza – Veggie Pizza with Cardoon

Snack Attack – Spicy Sweet Potato Chips

Simple Suppers – Beef and Bean Enchiladas

Super Salads – Tomato, Onion and Cucumber Salad

Spotlight on the Herb – Summer Veggie Goodness Soup

Something for the Sweet Tooth – Apple Fig Muffins


Pizza Pizza Pizza

Veggie Pizza with Cardoon

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C cardoon, roughly chopped into large pieces [or 3 large artichoke hearts (choke removed), halved (save leaves to steam and eat)]
  • water
  • 1 pizza crust
  • 1 C tomato sauce
  • ½ to 1 t fresh rosemary, chopped
  • to taste salt
  • to taste pepper
  • ¼ to ½ t red pepper flakes
  • 1 lemon, zested and juiced
  • 1 small carrot, grated
  • ¾ C gruyère cheese, grated
  • ¼ C parmesan cheese, grated

Directions:

  1. Pre-heat oven according to your favorite pizza crust recipe.
  2. Place cardoon in a steamer basket in a pot with about 1″ boiling water in the bottom. Cover and cook for about 10-15 minutes, or until tender. Roughly chop and set aside.
  3. To make sauce: Combine tomato sauce with rosemary, seasonings, lemon zest and juice. Taste and adjust seasoning if needed.
  4. Roll out pizza dough.
  5. Top crust with sauce, cheese, veggies, and a little more cheese.
  6. Bake according to crust recipe until crust is crispy and slightly browned and cheese is melted.
Notes:
The sauce is enough for 3-4 pizzas. Freeze any leftovers for next time!

Snack Attack

Spicy Sweet Potato Chips

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • ¼ tsp cayenne pepper
  • 3 large sweet potatos, peeled and cut into ¼ inch slices
  • salt and pepper to taste

Directions:

  1. Preheat oven to 450°
  2. Line baking sheet with aluminum foil.
  3. Stir together olive oil, maple syrup, and cayenne pepper in a bowl. Brush the sweet potato slices with the mixture and place onto  baking sheet. Sprinkle with salt and pepper. Bake for 8 minutes then turn potato slices over and brush with remaining maple mixture. Bake until crispy on the edges another 7 to 8 minutes more.

Simple Suppers

Beef and Bean Enchiladas

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t olive oil
  • 1 onion, chopped
  • ¼ to ½ C bell peppers, 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 plain 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 onion, bell peppers, 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.) Add garlic and cook for 1 minute more.
  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.

Super Salads

Tomato, Onion and Cucumber Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3-5 medium tomatoes, halved, seeded and thinly sliced
  • ¼ red onion, peeled, halved and thinly sliced
  • 1-3 cucumbers, halved and thinly sliced
  • Approximately 2 Tbsp olive oil
  • 2 splashes red wine vinegar
  • Coarse salt and black pepper

Directions: 

  1. Dress tomatoes, onion and cucumber with olive oil, red wine vinegar, salt and pepper.  Let stand about 20 minutes.
  2. Re-toss and serve with crusty bread.

Spotlight on the Herb

Summer Veggie Goodness Soup

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

Ingredients:

  • ½ medium yellow onion, diced
  • 3 cloves garlic
  • 1 tbsp savory
  • 1 tsp thyme
  • 1 tsp oregano
  • 32 ounces  vegetable broth
  • 15 ounces tomato sauce
  • 1 cup potatoes (chopped small)
  • 1 cup carrots (chopped small)
  • 1 cup summer squash, chopped
  • 1 cup garbanzo beans
  • 1 cup prepared fava beans (optional – or use peas or more garbanzo beans)
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • Red pepper flakes to taste
  • Chives, chopped, for topping

Directions:

  1. Sauté onions until translucent. Add garlic and sauté for about a minute. Add savory, thyme, and oregano and cook for another minute (really opens up the flavors in the herbs and you can adjust to taste). Add broth, tomato sauce, potatoes, and carrots and bring to a boil.
  2. Once the potatoes and carrots are soft add garbanzo beans, fava beans, squash, and tomato paste.  Bring back to a boil and then simmer for 10 minutes.
  3. Ladle into bowls and add salt, pepper, red pepper flakes, and chives to taste.

Something for the Sweet Tooth

Apple Fig Muffins

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:    

  • 2 cups flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg beaten
  • 1 cup vanilla yogurt
  • ⅓ cup butter melted
  • 2 cups finely chopped apples
  • 1½ cups chopped figs

Topping:

  • 1 tablespoon melted butter
  • ¼ cup brown sugar
  • ¼ cup almonds
  • ¼ cup oats
  • ½ teaspoon cinnamon
Directions:
  1. Preheat oven 375°.
  2. Combine dry ingredients in a large bowl. Combine egg, yogurt and butter in a small bowl. Beat together until all is moist. Stir in apples and figs.
  3. Spoon batter into greased muffin tins, using an ice cream scoop to fill the tin.
  4. Combine the topping ingredients and spoon over muffins, pressing down in batter a bit.
  5. Bake in oven for 25 minutes depending on the size, or until toothpick inserted comes out clean.

Author Rachel Oberg

More posts by Rachel Oberg

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