Recipes Inspired by the Box!
Mon/Tues/Wed, April 25-27, 2016

At a Glance – Recipes Inspired by the Box

Morning Pick Me Up Juice

Barbara’s Simple Summer Squash Salad

Nopales Wraps

Egyptian Style Green Beans

Wilted Mustard Greens

Fudgy Beet Cupcakes


Morning Pick Me Up Juice

 

Recipe by AHO Kitchen Team

Ingredients:

  • 1 Red Apple
  • 1 lb Strawberries (stems removed)
  • 2 Navel Oranges (peels removed)
  • 1 Golden Beet
  • 3/4″ piece of Turmeric (a great natural anti-inflammatory!)

Instructions:

  1. Run all ingredients through a juicer, chill (if desired) and enjoy.

Barbara’s Simple Summer Squash Salad

Recipe by AHO subscriber Barbara from Pasadena

Ingredients:

  • 1 lb (approx) Summer Squash, thinly sliced into circles
  • 1 shallot, thinly sliced into rings
  • Salt and pepper to taste
  • 1 T fresh Thyme (or 1 tsp dried)
  • Juice from one Lemon, approx 3 T
  • 1 T Olive Oil
 Instructions:
  1. Place uncooked squash and shallot in large bowl. Sprinkle with salt, pepper and thyme.
  2. In small bowl, whisk lemon juice and oil. Pour over squash and stir to blend ingredients.
  3. Let set for 5 minutes before serving. Substitute lime juice for the lemon for a different flavor. Enjoy!

Nopales Wraps

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • ½ to 1 C nopales, chopped
  • 1 onion, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 2 eggs/person (or 7 oz. firm tofu, drained and crumbled)
  • pinch salt
  • 2-4 lettuce leaves, washed and dried (tortillas, chard, or kale could also be used)
  • 1 tomato, chopped, for topping
  • fresh parsley, chopped, for topping
  • Nopales Relish, for topping
  • lemon wedges, for serving

Instructions:

  1. Heat a skillet over medium-low. Add oil. Once oil is hot, add nopales through cayenne. Cook for about 10 minutes, or until veggies are tender, stirring occasionally.
  2. Turn heat to low. Whisk together eggs. Pour into skillet. Sprinkle with salt and stir gently until eggs are cooked and set (about 3-5 minutes).
  3. Divide filling between lettuce leaves. Secure with a toothpick. Top with relish, parsley, and a squeeze of lemon.

Egyptian Style Green Beans

Recipe by AHO subscriber Alex from Burbank

Ingredients:

  • 1 lb green beans
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 6 Tbsp tomato sauce
  • ½ tsp cumin, oregano
  • 1 tsp paprika, salt
  • ¼ tsp cayenne pepper, black pepper, sugar
  • 4 Tbsp chopped parsley

Instructions:

  1. Sauté onion over medium heat in olive oil until tender.
  2. Add garlic and sauté about 30 seconds, then add green beans. Cook for one minute.
  3. Add tomato sauce and enough water to cover beans.
  4. Add spices, cover and let simmer for about a half hour. Remove lid with ten minutes left if beans are still too watery.
  5. Adjust spices and enjoy.

Wilted Mustard Greens

Recipe by Carol Peterson

Ingredients:

  • 1 bunch mustard greens, stems and coarse ribs discarded
  • 1 large garlic clove, minced
  • 2 Tbsp unsalted butter
  • ¼ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste

Instructions:

  1. Cook mustard greens in boiling salted water, stirring to submerge, until wilted & tender, about 5 min.
  2. Transfer to a large bowl of cold water to stop cooking.
  3. Drain in a colander pressing to squeeze out excess moisture.  Coarsely chop.
  4. Cook garlic in butter over moderately low heat, stirring until softened, about 2 min.
  5. Add boiled greens, salt & pepper & cook, covered, stirring occasionally, until heated through, about 5 minutes.

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 AHO Kitchen Team

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