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Recipes Inspired by the Box! Fri/Sat, Sept 6-7

Vegetarian/Vegan 

Carmelized Melange of Peppers, Onions and Garlic

Recipe via Anna Farrell

Ingredients:

1-2 Onions (red, white, yellow or combo) sliced in 1/4″ rings

1 head garlic chopped coarsely

3 cups any combination of peppers sliced in rings (you can leave the seeds and veins in for more heat, but if you want this to be mild, remove them)

2/3 tablespoons olive oil

1/4 teaspoon sea salt or salt to taste

Directions:

Heat the oil in a pan on medium heat until hot but not smoking. Add the peppers and onions and cook until onions start to wilt and get translucent.

Turn the fire to medium-low and slowly keep cooking and stirring until the onions and peppers start to turn golden and then caramel brown.

Throw the garlic in and stir around and cook for a few more minutes until the fragrance of the garlic cooking is nice and strong. Then remove from heat and add sea salt or salt to taste. Let sit in pan to cool a bit and then use as a chutney with vegan meatloaf, burgers, pizza and baked potatoes.

Foodie Focus 

Roasted Fig Crostini

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here

Ingredients:

9 pieces of thinly sliced baguette

18 slices of fig (about 6-9 whole)

olive oil

salt

pepper

1/4 to 1/2 C crumbled Gorgonzola cheese

honey

Directions:

Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for 15-20 minutes, or until figs
are caramelized and slightly crispy on one side.

Top each slice of bread with a drizzle of olive oil, 2 fig slices, and a bit of Gorgonzola.

Bake for about 10 minutes at 350F, or until cheese is melted and bread is crispy.

Serve drizzled with honey.

Spotlight on the Herb

Herbes de Provence Roasted Chicken and Potatoes

Recipe via Epicurious.com

See original recipe here

Ingredients:

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine (regular tomatoes could be cut into large chunks)

6 tablespoons olive oil, divided

2 tablespoons herbes de Provence

1 teaspoon kosher salt plus more

Freshly ground black pepper

1 tablespoons Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves

Directions:

Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

Something for the Sweet Tooth

Plum Tart with Black Pepper

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here

Ingredients:

1 pizza crust

3 T reduced balsamic vinegar (start with about ½ C)

3-4 plums, thinly sliced

½ t freshly ground black pepper

pinch nutmeg

pinch salt

½ C red onion, sliced

2 T maple syrup or honey

¼ C brown sugar

1 T butter, melted

4 strawberries, chopped (optional)

Directions:

In a small saucepan bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8-12 minutes. Keep an eye on it so it doesn’t burn!
In a hot, dry pan, cook onions with maple syrup (or honey) and salt. Cook over medium-low heat until caramelized, about 10 minutes.
Thinly roll crust. Bake crust for 5 minutes at 425F.
Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little).
Top with onions, plums, nutmeg, and pepper. Bake for 7-9 more minutes (until crust is to your desired doneness).
Top with strawberries (if using) and drizzle reduced balsamic vinegar.

Serve at room temperature, or warm.

Quick and Easy

Asian Chicken Salad

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here

Ingredients:

4-6 C lettuce, torn
1 C carrot, sliced into rounds
1 1/2 C (about 2 medium) tomatoes, cut into wedges
1 C bell pepper, julienned or thinly sliced
1/4 C sweet pepper, seeded and chopped
1 C summer squash, julienned or thinly sliced
1/2 C cucumber, halved and sliced in half moons (peeled and seeded if desired)
2 T red onion (optional), chopped
1/2 T chives or green onion, chopped
1 C leftover chicken breast, cooked and chopped
1/3 C almonds, chopped, for topping
1 T sesame seeds, for topping
Directions:
Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.

Gluten Free

Lentil, Quinoa and Carrot Supper

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here

Ingredients:

1 C lentils (rinsed and sorted)

½ C quinoa (rinsed and sorted)
2-3 C water
1 C red wine or vegetable stock
1 C kale, roughly chopped
2-3 carrots, chopped in rounds
1 C cauliflower, chopped in bite-sized pieces
1 clove garlic, chopped
1 t sea salt
pepper
pinch nutmeg
1 t paprika
1 T coconut oil
1 T olive oil
parmesan cheese, shaved, for topped
parsley, for topping

Directions:

Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.

Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary.
Add greens about 5 minutes before serving. Water should be absorbed, not like soup – unless you want soup!
Serve topped with shavings of parmesan cheese and parsley.

Author Rachel Oberg

More posts by Rachel Oberg

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