Recipes Inspired by the Box! Mon/Tues/Wed, Aug 10-12, 2015

At a Glance – Recipes Inspired by the Box

Appealing Appetizers – Chile Pepper Poppers

Perfect Pastas – Rotini Pasta with Fresh Tomato Sauce

Spotlight on the Herb – Potatoes Topped with Basil Pesto

Something for the Sweet Tooth – Plum Crisp

Soup of the Week – Radish Soup

Preserving the Seasons – Melon Salsa


Appealing Appetizers

Chile Pepper Poppers

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • ½ C uncooked green lentils (need about ½ C cooked)
  • 1½ C water
  • ½ C uncooked brown rice (or quinoa) (need about ½ C cooked)
  • 1 C water
  • 1 C onion (or shallot), chopped
  • to taste salt
  • pinch ginger
  • 1 T fresh Thai basil (or any variety basil), chopped
  • 1 T fresh mint, chopped
  • 1-2 T feta or extra firm tofu, crumbled
  • 6-10 large hot peppers* (or 2-4 bell peppers), stem sliced off, ribs and seeds removed using a paring knife (do not use fingernails)

Directions:

  1. Cook lentils with water (about 15-20 minutes, or according to package’s instructions) (don’t overcook). Drain if there is extra water.
  2. Cook rice (according to package’s instructions), after about 15 minutes stir in onions. Continue to cook until rice is done (don’t overcook).
  3. Pre-heat the oven to 350F.
  4. Mix lentils and rice with salt through mint. Taste and adjust seasoning if needed. Mix in feta or tofu. Stuff into peppers using the end of a spoon. Stand in a small ramekin (and place on a baking sheet) or lay flat on a baking sheet (some filling may spill out). Roast for about 30-60 minutes, or until peppers have softened slightly.

Notes:

Filling may yield more than needed. Leftovers are great reheated in a skillet with some olive oil, veggies, and topped with a fried egg or piece of crispy tofu.
*Use peppers as hot as you would like. On the Scoville scale, Chipotle, Fresno peppers, jalapeños, and wax peppers (like Hungarian wax pepper) are rated at 3,500-10,000 Scoville Heat Units. Milder peppers are: Jalapeños, Anaheim peppers, poblano (or ancho), at 1,000-4,000 SHU. And milder still: banana peppers, peperoncini, and pimentos come in at 100-900. Bell peppers are rated at a 0.


Perfect Pastas

Rotini Pasta with Fresh Tomato Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 eggplant, peeled and chopped
  • salt
  • 1 T olive oil
  • 1 small onion, chopped
  • 2 small zucchini, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 1-2 radishes, grated
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • ½ C pasta water
  • ½ pkg rotini rice pasta (or your favorite kind of pasta)
  • 1 T fresh parsley, chopped
  • 1 T fresh basil, chopped
  • 1 t fresh oregano, chopped

Directions:

  1. Slice eggplant, sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as directed.
  2. Heat skillet. Add 1 T olive oil. Let it get hot. Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add ½ C pasta water to tomato sauce and stir in. Add 1 T lemon juice and fresh herbs. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.

Spotlight on the Herb

Potatoes Topped with Basil Pesto

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • olive oil
  • 2 potatoes, halved
  • salt
  • ½ C almonds or pine nuts
  • 2 C packed down (about 1 bunch) fresh basil
  • 2-3 cloves garlic
  • ¼ to ½ C olive oil
  • to taste salt

Directions:

  1. Pre-heat oven to 350F.
  2. Brush potatoes with olive oil and sprinkle with salt. Bake, cut side down, for about 30-45 minutes, or until cut side is crispy and inside is tender.
  3. Place all ingredients in a blending apparatus (food processor, hand blender, blender) and blend, adding more olive oil and scraping down the sides as needed.
  4. Taste and adjust seasoning if needed. Use to top potatoes.
  5. If there’s pesto leftover, divide and spread on four pieces of parchment paper, which can be stacked in a freezer safe container.

Something for the Sweet Tooth

Plum Crisp

Recipe from Abundant Harvest Organics via AHO Kitchen Team (adapted slightly)

Ingredients:

  • 4 c sliced fresh plums
  • ½ c sugar
  • ¼ c flour
  • ¼ tsp cinnamon

Topping

  • ⅓ c flour
  • ⅓ c rolled oats
  • ⅓ c packed brown sugar
  • ¼ c butter (vegan or regular), cut into pieces

Directions:

  1. Preheat oven to 375°
  2. In a bowl, combine plums, sugar, ¼ c flour, and cinnamon. Spoon into un-greased 8 x 8 pan.
  3. In smaller bowl combine topping mixture. Sprinkle evenly over plum mixture. Bake for 35 to 40 minutes or until golden brown. Serve warm or cool.

Soup of the Week 

Radish Soup

Recipe from Abundant Harvest Organics via AHO Kitchen Team (adapted slightly)

Ingredients:

  • 1 medium size radish, cut into quarters and then into 1/4 inch slices
  • 1 onion, chopped
  • 6 ounce beef brisket (or chuck)***
  • 2 teaspoons minced garlic, divided
  • 1 teaspoon sesame oil
  • 2 tablespoons Korean soup soy sauce (check your local Asian market for this, another dark soy sauce, or fish sauce)
  • 8 cups of water
  • salt and pepper to taste

****Vegetarians and vegans can use a vegetable broth and some nice mushrooms in place of the beef.

Directions:

  1. Chop beef and marinate for a half an hour in 1 tablespoon soy sauce, 1 teaspoon minced garlic, 1 teaspoon sesame oil, and a pinch of pepper. Once marinated, sauté beef until all pieces brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for about 10 minutes. Add the onion and radish pieces and bring back to a boil, covered, until the radish turns translucent and soft, about 15 minutes.
  2. Stir in the remaining teaspoon of the garlic, and the remaining tablespoon of the soup soy sauce. Taste for salt and pepper. Boil for an additional 5 minutes and serve while hot.

Preserving the Seasons

Melon Salsa

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 6-8 cups watermelon, cantaloupe, 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.
  2. Cover and refrigerate overnight for best flavor.

Author Rachel Oberg

More posts by Rachel Oberg

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