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Recipes Inspired by the Box! Mon/Tues/Wed, Aug 17-19, 2015

At a Glance – Recipes Inspired by the Box

Vegan – Tofu and Eggplant Lettuce Wraps

Savory Sides – Radish Slaw

Simple Suppers – Vegetarian Soft Tacos

Something for the Sweet Tooth – Asian Pear and Fig Cake

Spotlight on the Herb – Chicken Croissants

Super Salads – Landry’s Raw Kale Salad with Thai Basil and Black Mission Figs


Vegan 

Tofu and Eggplant Lettuce Wraps

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 small to medium eggplant, peeled and chopped
  • salt
  • 2 T coconut oil (or olive or canola)
  • 1 C tofu, excess water squeezed out, chopped
  • 1 chile pepper, ribs and seeds removed, diced
  • ½ C onion or shallot, chopped
  • ½ C carrot, julienned
  • ½ C summer squash, chopped
  • could also add: mushrooms and bell pepper
  • to taste salt
  • big pinch ginger
  • 1 clove garlic, diced
  • 1½ T soy sauce or liquid aminos
  • 1 T mint, chopped
  • 1 T Thai basil, chopped
  • 1-2 lettuce (or kale or chard) leaves per serving (1 if sturdy, 2 if more flimsy)
  • ½ C cucumber (or tomato), diced, for serving
  • rice vinegar, for serving
  • pinch salt, for serving

Directions:

  1. Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
  2. Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, onion/shallot, carrot, squash, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
  3. Take 1-2 lettuce (or kale or chard) leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber/tomato, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.
Notes:

Serving size: two lettuce wraps.


Savory Sides

Radish Slaw

Photo credit De Ma Cuisine

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

Ingredients:

  • Dressing: ½ to 1 t fresh dill, chopped
  • ¼ T fresh (or ¼ t dried) basil, chopped
  • ½ T fresh (or ½ t dried) parsley, chopped
  • ½ C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • ½ t apple cider vinegar
  • ½ T olive oil
  • 2 T milk (or cream)
  • ¼ C Greek (or plain) yogurt
  • ½ t honey
  • Slaw: ½ C radish (any kind), grated (or minced)
  • ½ C summer squash, grated (or minced)
  • 1 C carrot, grated (or minced)
  • ½ chile pepper (optional), ribs and seeds removed, minced

Directions:

  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!

Simple Suppers

Vegetarian Soft Tacos

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 radish, grated
  • 1 carrot, grated
  • 1 small summer squash, grated (or bell pepper, chopped, or both)
  • 1 chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 shallot, chopped
  • 1 clove garlic, diced
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans, cooked
  • 2 tortillas
  • cheese, grated
  • lettuce/kale/chard, shredded
  • tomato, chopped
  • Greek yogurt
  • salsa

Directions:

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

Something for the Sweet Tooth 

Asian Pear and Fig Cake

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

Fruit Mixture:

  • 2 cups diced Asian pears
  • 1 cup diced figs
  • 1 cup chopped pecans
  • 1 tsp cinnamon
  • 1/3 cup sugar

Cake:

  • 1 ½ cup flour
  • ¾ cup whole wheat flour
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup oil
  • 2 tsp vanilla
  • 3 eggs

Directions:

  1. Preheat Oven to 350º.
  2. Flour and grease a bundt pan.  Combine fruit mixture.  In another mixing bowl combine dry ingredients.  With mixer on low stir in oil, vanilla and eggs until well blended.  Combine fruit mixture with cake batter stirring to combine. Put into bundt pan and bake for 50-60 minutes.
  3. Turn out on plate when cool.  May sprinkle with powdered sugar.

Spotlight on the Herb

Chicken Croissants

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 3-4 boneless, skinless chicken breasts, boiled
  • 1 asian pear
  • 2-3 stalks celery, diced
  • ½ cup roasted sunflower seeds
  • 2 shallots, diced
  • ½ c raisins or dried cranberries
  • 1 green garlic, diced
  • mayonnaise to taste
  • 1 bunch tarragon
  • salt and pepper to taste
  • whipped cream cheese
  • lettuce, kale, or chard (optional)

Directions:

  1. Cut up cooked chicken. Dice celery, asian pear, shallots, and garlic. Place in bowl with chicken. Pull leaves of tarragon from stem and chop add to mixture. Add seeds and raisins. Use enough mayonnaise to your liking to moisten mixture. Season to taste.
  2. Slice croissants in half and spread one half with whipped cream cheese.  Spread with filling, top with other half of croissant and cut in half to serve. Could top with lettuce, kale, or chard.

Super Salads

Landry’s Raw Kale Salad with Thai Basil and Black Mission Figs

Photo credit Landry

Recipe from Abundant Harvest Organics via AHO Subscriber Landry (adapted slightly)

Ingredients:

  • 1 Head Curly Kale (or any type of kale, or chard)
  • 5 Black Mission Figs
  • 1-2  Tomatoes
  • 1/3 cup Pine Nuts

Dressing:

  • Leaves of 3 Sprigs Thai Basil
  • 1/4 cup Tahini
  • Juice of 2 Limes
  • 1 Clove Garlic

Directions: 

  1. Wash, de-stem, and massage kale leaves, then chop leaves to desired size. Chop tomatoes and figs into bite sized pieces.
  2. For the dressing, blend all ingredients in a food processor or blender until smooth. Toss all ingredients together in a salad bowl and enjoy!

Author Rachel Oberg

More posts by Rachel Oberg

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