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Recipes Inspired by the Box! Mon/Tues/Wed, Aug 24-26, 2015

At a Glance – Recipes Inspired by the Box

Super Salads – Melon and Feta Salad

Soup of the Week – Roasted Tomato Soup (With Rachel O Instructional Video!)

Vegan – Ratatouille (With Rachel O Instructional Video!)

Something for the Sweet Tooth – Fig and Asian Pear Crumble

Spotlight on the Herb – Baked Smashed Potatoes with Fresh Herbs

Simple Suppers – Eggplant, Squash and Tomato Casserole


Super Salads 

Melon and Feta Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C (heaping) melon (watermelon or cantaloupe), cubed
  • 1 C tomatoes, chopped
  • ½ C cucumber, chopped
  • ½ C red onion, diced
  • 1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Directions:

  1. Toss melon through hot pepper in a bowl.
  2. Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  3. Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Soup of the Week

Roasted Tomato Soup

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1½ C water (or stock)
  • 1-2 t salt
  • ¾-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • 1 t fresh oregano (or ½ t dried)
  • ⅓ C garlic chives
  • ½ C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or any kind of milk… whatever you use in your morning coffee) per bowl

Directions:

  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
Notes:
This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

Vegan

Ratatouille

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 eggplant (about 3 C), peeled and chopped
  • 2 summer squash (about 2 C), chopped
  • 3 bell peppers (about 2-3 C), chopped
  • 2 tomatoes (about 2 C), chopped
  • 1 medium onion, chopped
  • 1 t fresh thyme (or ½ t dried)
  • 1 T garlic chives, chopped
  • 3-4 T olive oil
  • 4 cloves garlic, diced
  • to taste salt
  • pepper
  • ¼ C fresh basil, chopped (for topping)

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 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  3. Add eggplant, sinqua/squash, thyme, and garlic. Cook covered, for 5 minutes.
  4. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
  5. Taste and adjust seasoning if needed.
  6. Top with a drizzle of good olive oil and basil.

Notes:

Serve with a green salad with cherry tomatoes and a garlic chive and balsamic vinaigrette.


Something for the Sweet Tooth 

Fig and Asian Pear Crumble

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 basket of figs
  • 4-5 pears, peeled and cut into wedges
  • 1/3 c sugar
  • 2 tbsp butter, melted
  • 1 tbsp flour
  • ¼ tsp salt
  • ¼ tsp ground cinnamon

Crumble

  • 1 c flour
  • ½ c brown sugar, firmly packed
  • ¼ c sugar
  • ¼ tsp ground cinnamon
  • 1/3 c butter
  • Garnish: whipped cream or ice cream

Directions:

  1. Set oven to 350 degrees for 45-50 minutes or until golden brown
  2. Remove the stems from the figs; quarter the figs or smaller if you prefer.
  3. Place the pear wedges in a large bowl. Sprinkle with 1/3 c sugar, melted butter, 1 tbsp flour, salt, and ¼ tsp cinnamon; toss well.
  4. Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
  5. Combine 1 cup flour, brown sugar, ¼ c sugar, and ¼ tsp cinnamon in a medium bowl; stir well. Cut in 1/3 c butter with a fork or pastry blender until the mixture is crumbly; sprinkle over the figs and pears.

Spotlight on the Herb

Baked Smashed Potatoes with Fresh Herbs

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

Ingredients:

  • 10–12 new or red potatoes, washed
  • salt to taste
  • olive oil
  • black pepper to taste
  • chopped garlic chives and/or basil to taste (or any other herb you might have)

Directions:

  1. Preheat oven to 450°
  2. In pan, boil potatoes in lightly salted water until fork tender. After potatoes have been boiled, place on baking sheet. With a potato masher gently press down to mash each potato. Drizzle the tops of potato with olive oil. Sprinkle with salt and pepper and herb of choice. Bake for 20 to 25 minutes or until golden brown. You may also top with grated cheddar cheese or pepper jack cheese prior to baking.

Simple Suppers

Eggplant, Squash and Tomato Casserole

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

Ingredients:

  • 1 eggplant cut into ¼ inch thick slices and quartered
  • 1 lb of squash cut into ¼ inch slices, bite size
  • Cooking spray
  • 1 lb tomatoes, seeded and cut into ¼ inch slices
  • 1 ½ tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 4 ounces French bread baguette
  • 1 cup grated Parmigiano cheese
  • 2 tbsp chopped parsley
  • 2 tsp chopped oregano
  • 1 ½ tsp chopped tarragon
  • 2 cloves garlic, minced
  • ¼ cup chicken broth
  • 1 chopped hot pepper for some heat

Directions: 

  1. Preheat over to 375º.
  2. Arrange eggplant and squash in a single layer on a baking sheet sprayed with cooking spray. Bake at 375º for 15 minutes.
  3. Arrange half of eggplant in a single layer in a 9 x 13 baking dish that has been sprayed with cooking spray. Top with half of squash and half of tomato.
  4. Drizzle 2 ¼ tsp olive oil evenly over veggies. Sprinkle veggies evenly with 1/8 tsp salt and pepper. Place bread in food processor and process until coarse crumbs measure 2 cups. Add cheese and herbs along with garlic and hot pepper, and process until combined. Sprinkle 1 ½ cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, squash, tomatoes, oil, salt and pepper, and breadcrumb mixture. Pour broth over top and bake at 375º for 1 hour.

Author Rachel Oberg

More posts by Rachel Oberg

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