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Recipes Inspired by the Box! Fri/Sat, Sept 9-10, 2016

At a Glance – Recipes Inspired by the Box

Watermelon and Serrano Chilled Salad

Creamy Cucumber and Tomato Salad

Kale and White Bean Quesadillas

Spaghetti Soup

Spaghetti Squash Casserole

Fudgy Beet Cupcakes


Watermelon and Serrano Chilled Salad

 

Recipe by Carol Peterson

Ingredients:

  • 5-6 cups watermelon, cut into bite size chunks
  • 2 Serrano chilis, seeded and minced
  • juice from one lime
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro, chopped roughly

Instructions:

  1. Toss watermelon, serranos, and lime juice together in a large mixing bowl.
  2. Add cilantro and cheese until well combined. Serve chilled.

Creamy Cucumber and Tomato Salad

 

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Instructions:

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Kale and White Bean Quesadillas

 

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 C (combination of any) broccoli, cabbage, shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped
  • to taste salt
  • 1 clove garlic, diced
  • 2 C any type of greens (kale, chard, spinach, mustard greens, mizuna, etc..), ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • ½ t chili powder
  • ½ t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Instructions:

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with ¼ of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.

Spaghetti Soup

 

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 1 onion, chopped
  • 3 sweet peppers (or 1 bell pepper), chopped
  • 6 cloves garlic, diced
  • 1 t honey
  • salt, to taste (about 1 to 1½ t)
  • pepper, to taste
  • 2 tomatoes, chopped (optional)
  • 1-8 oz. can tomato sauce
  • 6-8 C vegetable stock
  • 2 spaghetti squash, cooked (about 4 C)
  • 2 T balsamic vinegar
  • 1 T butter
  • parmesan cheese, grated, for topping

Instructions:

  • Heat a soup pot, add oil. When oil is hot, add peppers, onion, salt, and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add garlic and honey and cook for about 1 minute.
  • Add squash, tomatoes, tomato sauce, balsamic vinegar, and stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 20-30 minutes.
  • Remove from heat and add butter. Taste and adjust seasoning if needed.
  • Serve topped with parmesan cheese.

Spaghetti Squash Casserole

 

Recipe by Carol Peterson

Ingredients:

  • 1 medium spaghetti squash
  • 1 tbsp butter
  • ½ yellow onion, chopped
  • 1 clove garlic minced
  • 1 cup plain Greek yogurt
  • 3 oz shredded cheese your choice (goat, cheddar, pepper jack)
  • 1 tsp salt, to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 400 and place halved spaghetti squash with seeds removed cut side down on baking sheet. Cook for 35-45 min or until fork tender. Or you can place in large pot with and 1 inch of water and steam till fork tender.
  2. Once you have removed the cooked squash from the oven or pot, melt the butter in a skillet over medium heat and sauté the onion and garlic till tender and slightly golden.
  3. Transfer the cooked onion and garlic to a large mixing bowl, and combine with the yogurt and 2 oz of shredded cheese, and season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle like strands into the bowl, and mix well.
  4. Transfer the mixture to a roughly 2.5 quart casserole dish and smooth the top with a spatula. Sprinkle the remaining shredded cheese over the top, and return to the oven to bake for 30 min at 400.
  5. The casserole is ready when the top is a light golden brown.
  6. Optional: You may want to spice it up by adding some herbs, dried or fresh, basil, chives , parsley or sage. All of which we have had in the box recently.

Fudgy Beet Cupcakes

 

Recipe by Carol Peterson

Ingredients:

  • 2  medium beets
  • 1 c milk
  • 1 tsp white or apple cider vinegar
  • ¾ c raw sugar or granulated sugar
  • ¼ c canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 tbsp flour
  • ½ c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • pinch salt
  • salt and pepper to taste

Instructions:

  1. Preheat oven to 375. Remove the stem and most of the root from the beets and wash them. Place beets in a steamer and steam until fork or knife tender. Remove from heat and let cool. When cool the skin should slide right off, chop into cubes and finely grate or puree.
  2. May need to add a little orange juice or water to beets when pureeing. Line a muffin pan with paper liners. Whisk together the milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar ,oil ,vanilla extract, and ½ c of beets and beat until foamy. Add the flour, cocoa powder, baking soda, baking powder and salt in a separate bowl and whisk together. Slowly combine the wet and dry ingredients together with a mixer. Beat until no large lumps remain.
  3. Pour batter into liners, filling ¾ full. Bake 22-25 min or until toothpick inserted comes out clean. Transfer to a cooling rack and let cool completely.
  4. Once cooled dust with cocoa powder or powdered sugar and store in an airtight container to keep fresh.

Author Uncle Vern

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