Recipes Inspired by the Box!
Mon/Tues/Wed, April 18-20, 2016

At a Glance – Recipes Inspired by the Box

Simple Summer Salad

Roasted Broccoli and Squash with Basil and Tahini Sauce

Spicy Summer Squash and Tomato Soup

Roasted Beet and Carrot Salad

Rainbow Chard Swiss Rolls

Orange Cake


Simple Summer Salad

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 clove garlic
  • 2-3 slices stale bread (frozen is best, for garlic)
  • 1 T olive oil
  • salt
  • pepper
  • 3-4 C lettuce, torn
  • ¼ C peas (fresh or frozen)
  • 20-30 almonds, chopped
  • ½ C squash, thinly sliced
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh or ½ t dried basil, chopped or crushed
  • 1 t fresh or ¼ t dried oregano, chopped or crushed
  • 1 clove garlic, minced
  • to taste salt
  • to taste pepper
  • 3 T olive oil

Instructions:

  1. Pre-heat the oven to 250F.
  2. Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
  3. Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
  4. Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

Roasted Broccoli and Squash with Basil and Tahini Sauce

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 head broccoli, cut into bite sized pieces (stems too, just peel the tough outer skin)
  • 1 medium or 2 small summer squash, cut into sticks
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • sauce: 1 T tahini paste
  • 1 t soy sauce or liquid aminos
  • 1 clove garlic
  • ½” cube fresh ginger (or good pinch dried)
  • pinch cayenne
  • 2-3 T plain yogurt (Greek or coconut) or silken tofu
  • ¼ t dried thyme or 1 t fresh
  • 2-3 T fresh basil
  • to taste olive oil
  • cooked rice, rice noodles, spaghetti squash, chicken, tofu, for serving (optional)

Instructions:

  1. Pre-heat the oven to 400F.
  2. Toss broccoli and squash with oil, salt, pepper, and cayenne. Roast for 10 minutes, flip, and roast for 10 minutes more (or until a bit crispy outside).
  3. Blend tahini through olive oil. Taste and adjust seasoning if desired.
  4. Serve veggies drizzled with sauce (over rice, rice noodles, spaghetti squash, chicken, or tofu, if desired).

Spicy Summer Squash and Tomato Soup

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 C summer squash, roughly chopped
  • to taste salt
  • ½ to 1½ hot peppers (depending on what type), ribs and seeds removed, chopped
  • 3 cloves garlic, chopped
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 2 C crushed tomatoes (or tomato puree)
  • 3 C stock or water
  • 1 T rice vinegar
  • 1 T maple syrup
  • ½ C fresh basil, chopped

Instructions:

  1. Heat a soup pot over medium-low. Add oil. Add squash and salt. Cook for 5 minutes, stirring occasionally. Add hot pepper and cook for 2 minutes. add garlic and cook for 1 minute more. Add tomatoes through maple syrup. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until veggies are tender.
  2. Remove from heat and add basil. Blend with a hand blender (or in batches in a regular blender, with the lid’s plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.

Roasted Beet and Carrot Salad

Recipe by Carol Peterson

Ingredients:

  • 1 lb beets
  • 2-3 carrots washed and grated
  • 2 tbsp apple cider vinegar
  • 2 tbsp freshly squeezed orange juice
  • 3 tbsp olive oil
  • 1 ½ tsp salt
  • ½ tsp ground pepper
  • ½ cup red onion, diced
  • 2 oranges zested
  • 2 oranges segmented

Instructions:

  1. Steam the washed and trimmed beets to the point that when a knife is inserted, it goes in easily.
  2. Cool beets and then peel, cut into slices.
  3. Place beets in mixing bowl along with grated carrots.
  4. Add the vinegar, orange juice, olive oil, salt and pepper and red onions.
  5. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest and segments and mix well.
  6. Serve cold or at room temp. May top with feta cheese or candied walnuts.

Rainbow Chard Swiss Rolls

Recipe by Carol Peterson

Ingredients:

  • 1 ½ Tbsp olive oil
  • ½ cup shallots, sliced
  • 1 Tbsp garlic, chopped
  • Salt & freshly ground pepper
  • 1 bunch Rainbow Chard, washed, stems removed and cut into ribbons
  • 1 package phyllo dough
  • ½ stick butter, melted
  • 4-8 slices Swiss cheese

Instructions:

  1. Preheat Oven to 375 Degrees. Place a stockpot over medium heat.
  2. Coat bottom of the pan with olive oil and sauté shallots and garlic until lightly browned, 3-4 minutes.
  3. Add the chard and season with salt & pepper.
  4. Cook until the chard is wilted and tender.
  5. Place the cooked chard in a strainer and cool in the refrigerator until chilled. Squeeze any excess moisture from the chard before continuing.
  6. Lay out 1 sheet of phyllo dough lengthwise, from left to right, brush lightly with butter and season with salt and pepper.
  7. Place another sheet of phyllo on top and repeat until there are 4 layers.
  8. Evenly cover phyllo with slices of Swiss cheese, leaving 1 inch uncovered at top and bottom of sheet.
  9. Spread half of the cooled chard across the bottom of the phyllo sheet from side to side.
  10. Start at the bottom and carefully roll the phyllo up and around the chard like a sausage. Fold the ends inward to seal.
  11. Brush the top with butter so it won’t dry out and make another log with remaining ingredients.
  12. These can be made 1 day ahead and refrigerated.
  13. Place the logs on a cookie sheet and bake for 15-20 minutes until golden and crispy. Let rest and slice with a serrated knife into 2 inch pieces. Serve hot or at room temperature.

Orange Cake

 

Recipe by Carol Peterson

Ingredients:

  • 2 c flour
  • 3 eggs beaten
  • ½ tsp salt
  • 1 ½ tsp grated orange zest
  • 3 tsp baking powder
  • 1 ½ c sugar
  • ½ c milk
  • ½ c orange juice
  • ½ c oil

Instructions:

  1. Preheat oven to 350F. Grease and flour loaf pan or muffin tin.
  2. In small bowl combine all wet ingredients and set aside.
  3. In a large bowl sift together all dry ingredients except sugar.
  4. When sifted add the sugar combine.
  5. Make a well in center of dry ingredients and pour wet mixture in well. Stir until thoroughly combines.
  6. Place batter in prepared loaf pan and bake in oven for 35 min. If making muffins bake for 20-25 minutes. Allow to cool.
  7. Sprinkle with powdered sugar if desired.

Author AHO Kitchen Team

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