Recipes Inspired by the Box! Fri/Sat Sept 4-5, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Chicken Pot Pie

Super Salads – Eggplant and Feta Salad

Condiments Galore – Melon Salsa

Something for the Sweet Tooth – Chocolate Zucchini Cake

Quick and Easy – Roasted Pear and Arugula Salad with Walnuts

Spotlight on the Herb – Eggplant Parmesan


Simple Suppers

Chicken Pot Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 carrot (or parsnip), chopped
  • 2 potatoes (or combination of 1-1½ C potato, radish, turnip, or rutabaga), chopped
  • 1 small onion (or 2 shallots), chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • 1 T fresh oregano, chopped
  • 1 T fresh basil, chopped
  • 1 T fresh garlic chives, chopped
  • 1 small summer squash, (or ½ C cauliflower or peas), chopped
  • 1-2 C chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Directions:

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add oregano through chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Notes:

Serve with chilled grapes and watermelon, and a green salad with tomatoes.


 

Super Salads

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 eggplant, cubed
  • 1 C tomatoes, chopped
  • ½ C cucumber, chopped
  • ½ C red onion, diced
  • 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh oregano, 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. Peel and slice eggplant. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Cut as directed.
  2. Toss eggplant through hot pepper in a bowl.
  3. Whisk salt through vinegar, stream in olive oil as you whisk.
  4. Toss eggplant mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Condiments Galore

Melon Salsa

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 6-8 cups watermelon or honeydew, cubed and seeded
  • 1 bunch fresh cilantro, chopped
  • ½ white onion, chopped
  • 2 large jalapeño peppers or chili peppers, stemmed, seeded and minced
  • 2 cloves garlic, minced
  • 1 cup white wine vinegar
  • 1 tsp salt

Directions:

  1. Stir the melon, cilantro, onion, peppers, garlic, vinegar and salt together in a bowl until evenly mixed. Cover and refrigerate overnight for best flavor.

Something for the Sweet Tooth

Chocolate Zucchini Cake

Photo credit Jess Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ c dark baking cocoa
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • ¾ c Greek or Plain yogurt
  • ¼ c vegetable oil
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini or other summer squash (approx. 1 large squash)
  • Chocolate Glaze
  • 4oz unsweetened chocolate
  • ¼ c cubed butter
  • 5oz can of evaporated milk
  • 1 c sugar
  • ¼ tsp vanilla extract
  • Frosting
  • ¼ c chocolate glaze to every 1 cup of powdered sugar

Directions:

  1. Preheat oven to 350 F. Grease, spray, or line with parchment paper a 9×13, 9×9 baking pan, or line a dozen cupcake tins.
  2. In a large bowl, whisk the flour, sugar, baking cocoa, cinnamon, baking powder, baking soda and salt.
  3. In another bowl, whisk eggs, yogurt, oil, and vanilla until blended.
  4. Add to flour mixture, stir just until moistened.
  5. Stir in squash.
  6. Allow 25-30 min in oven for a 9×13, approx. 40-45 mins for 9×9 and about 18-22 mins for cupcakes.
  7. Cool completely in pan on a wire rack. Dust with powdered sugar and serve.
  8. Or top with chocolate glaze or frosting.
  9. For glaze: Melt 4oz chopped unsweetened chocolate and ¼ c cubed butter in metal bowl. Stir until smooth. Place one can (5oz) evaporated milk, 1 c sugar, and ¼ tsp vanilla extract in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds.Glaze the cake and store in refrigerator.
  10. For frosting: Combine ¼ c chocolate glaze to every 1 cup of powdered sugar, approx 1 cup glaze and 4 cups powdered sugar for one dozen cupcakes.

Quick and Easy

Roasted Pear and Arugula Salad with Walnuts

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

Ingredients:

  • 2-4 firm pears
  • 1 tbsp butter melted
  • 2 tbsp sugar
  • 1 ½ tbsp. olive oil
  • 2 tsp white wine vinegar
  • ½ tsp salt
  • Ground pepper
  • 1 bunch of arugula washed and torn into bite size pieces (or half arugula and half lettuce)
  • 2 ounces Parmesan cheese
  • 1 cup walnuts

Directions:

  1. Preheat Oven to 500°.
  2. Cut the pears lengthwise into thick wedges. Toss with butter and sugar.  Place on baking sheet and roast in oven for 10 minutes or until golden.  Flip to do both sides.  Let pears cool.
  3. Toast walnuts in dry pan.
  4. Whisk the olive oil, vinegar, salt and pepper.  Toss all together and drizzle dressing over.

Spotlight on the Herb

Eggplant Parmesan

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3-4 tbsp garlic chives
  • ½ tsp red pepper flakes
  • 3-4 peppers roasted, peeled and seeded, chopped
  • 3 tbsp chopped parsley
  • 28 ounces tomatoes, crushed with your hands
  • 3 tbsp chopped basil
  • 1 tbsp chopped oregano
  • Salt and pepper
  • Honey to taste
  • 5 cups bread crumbs
  • 3 tbsp chopped parsley
  • 1 tbsp chopped oregano
  • 1 tbsp thyme
  • Salt and pepper
  • 2 tbsp water
  • 6 eggs, beaten
  • 2 eggplant cut into ½ inch rounds
  • Flour for dredging
  • Olive oil for frying
  • Roasted pepper sauce
  • 12 ounces Mozzarella cheese, grated
  • ¾ cup Parmesan cheese, grated

Directions:

  1. Preheat Oven to 400º.
  2. Place bread crumbs in large bowl and add herbs, ½ tsp salt and pepper.  In another bowl whisk eggs and water together.  Season eggplant on each side with salt and pepper and dredge in flour, then dip in egg and then dredge in bread crumbs.  Shake off extra and place on greased baking sheet.
  3. Heat oil in pan, when hot place eggplant in pan and fry until golden brown.
  4. In baking dish place some sauce in bottom and layer with eggplant and cheese.  Repeat 3 times.  Bake for 30 minutes.

Author Rachel Oberg

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