Recipes Inspired by the Box! Fri/Sat Sept 25-26, 2015

At a Glance – Recipes Inspired by the Box

At a Glance – Recipes Inspired by the Box

Quick and Easy – Mediterranean Veggies and Rice

Spot light on the Herb – Vegetarian Soft Tacos

Something for the Sweet Tooth – Fall Fruit Galette

Appealing Appetizers – Spring Rolls with Spicy Honey Mustard Dipping Sauce

Soup of the Week – Chicken Noodle Soup

Vegan – Vegan Tofu Fried Quinoa


Quick and Easy

Mediterranean Veggies and Rice

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 2 C any: carrot, radish, bell pepper, green beans, cauliflower, greens, onions, winter or summer squash; chopped
  • 1 chile pepper (or 1/2 t chile pepper flakes), ribs and seeds removed, diced
  • to taste salt
  • pinch pepper
  • 1 t fresh basil, chopped
  • 1 t fresh oregano, chopped
  • 1 t fresh savory, chopped
  • 1 t fresh parsley, chopped
  • 1 t fresh thyme, chopped
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping

Directions:

  1. Re-heat leftover rice with water or stock.
  2. Heat skillet and add oil. When oil is hot, add veggies through pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  3. Add herbs (and red pepper flakes, if using) and cook 5 minutes more.
  4. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  5. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  6. Serve topped with a drizzle of good olive oil and some parmesan cheese.

Notes:

If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.

Serve with a green salad with tomatoes and cucumber.


Spot light on the Herb

Vegetarian Soft Tacos

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 1/2 -2 C any: radish, carrot, summer squash, bell pepper, cauliflower, or broccoli, grated or chopped
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 onion or shallot, chopped
  • 1 clove garlic, diced
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • lettuce, shredded
  • tomato, chopped
  • cilantro, chopped
  • Greek yogurt
  • salsa

Directions:

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

Something for the Sweet Tooth 

Fall Fruit Galette

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T honey
  • 2 T butter, cut into small chunks
  • ¼ C coconut palm sugar (or brown sugar or raw sugar)
  • ¼ C maple syrup
  • 2 t vanilla extract
  • 1 T apple cider vinegar
  • pinch salt
  • ½ t cinnamon
  • ¼ t nutmeg
  • 1-2 pinches ginger
  • 1-2 pinches allspice
  • 4-5 (about 4-5 C) apples, pears, Asian pears, or persimmons, thinly sliced
  • 1 pie crust, divided in 4
  • 1 egg, whisked
  • butter, for greasing

Directions:

  1. Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper.
  2. Whisk together honey through allspice (it’s ok if there are still small chunks of butter).
  3. Toss sweet mixture with apples, making sure all apples are coated.
  4. Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust.
  5. Brush each crust with egg.
  6. Bake for 25-30 minutes, or until crust is golden and flaky.

Appealing Appetizers 

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1½ t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4″ matchsticks
  • ½ carrot, julienned/cut into 4″ matchsticks
  • 1 cucumber, julienned/cut into 4″ matchsticks
  • 4 small radishes, julienned/cut into 1″-4″ matchsticks
  • cilantro, chopped
  • (Other options could include: green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Directions:

  1. Whisk together lemon juice through salt. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package’s instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, cucumber, radish (you may need more radishes if they are shorter pieces), and cilantro. Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.

Soup of the Week 

Chicken Noodle Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 5 1/2 C any: fennel (any part), cauliflower, carrot, onion, shallot, leek, turnip, rutabaga, radish, kohlrabi, celery, broccoli, parsnip, winter squash, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms; chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • ½ T fresh (or ½ t each dried) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley), chopped
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Directions:

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add veggies (through greens), stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

Vegan 

Vegan Tofu Fried Quinoa

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T oil
  • 3 ½ C any: green beans, summer squash, fennel, green beans,  carrots, celery, onion, cabbage, cauliflower, radish; chopped
  • 2 C greens, chopped
  • sprinkle ginger
  • to taste salt
  • to taste pepper
  • sprinkle cayenne
  • 2 cloves garlic, diced
  • 2 T soy sauce or gluten-free aminos
  • 2 T rice vinegar
  • 1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
  • 7 oz. tofu (firm), drained and crumbled
  • ¼ C garlic chives or green onions, chopped
  • lemon wedges, for serving
  • cilantro, optional, for serving

Directions:

  1. Heat a wok, add oil over medium-high heat. Add snap peas through cayenne and cook for 3-5 minutes, turning constantly.
  2. Add greens through garlic chives and cook for 3-5 minutes, stirring constantly. Taste and adjust seasoning if needed.
  3. Serve with lemon wedges for squeezing, and cilantro.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply