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Recipes Inspired by the Box! Mon/Tues/Wed, Aug 3-5, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Eggplant and Summer Squash Tacos

Kid-Friendly – Green Bean Fries

Spotlight on the Herb – Caprese Pasta (With Rachel O Instructional Video!)

Savory Sides – Midday Cantaloupe Salad

Super Salads – Tomato, Onion and Cucumber Salad

Quick and Easy – Delish Black Mission Figs with Prosciutto and Goat Cheese


Simple Suppers 

Eggplant and Summer Squash Tacos

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 medium-sized eggplant, peeled and sliced about ¼” thick
  • salt
  • 2 t olive oil
  • salt
  • ¼ t chili powder
  • 2 tortillas (flour or corn)
  • 1-2 C lettuce, shredded
  • ½ C summer squash, thinly sliced and chopped
  • ¼ C bell pepper (optional), chopped
  • 2 T shallot, diced
  • 1 tomato, chopped
  • ½ hot pepper, ribs and seeds removed, minced
  • ¼ C feta cheese (or extra firm tofu), crumbled
  • pinch salt
  • white vinegar

Directions:

  1. Sprinkle eggplant with salt and let stand for about 15 minutes. Rinse and pat dry. Slice into strips. Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1-2 minutes more. Ad oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
  2. Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.

Notes:

Serve with chilled melon or sliced stone fruit.


Kid-Friendly

Green Bean Fries

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 pounds green beans, stems removed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 T total (fresh if possible, if dried, crumble and reduce amounts): dill + parsley + basil OR basil + parsley + savory + thyme OR tarragon + parsley + dill + fennel pollen
  • 1 clove garlic, roughly chopped
  • pinch cayenne
  • pinch ginger
  • 1 t maple syrup
  • 1 t dijon
  • 2 T olive oil
  • 1 T chives or shallots (optional)
  • 1 C tomato puree
  • 1 T vinegar
  • to taste salt
  • to taste pepper

Directions:

  1. Pre-heat the oven to 425F.
  2. Toss beans with 1 t olive oil, salt, and pepper. Pour beans onto two baking sheets (so they’re not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
  3. While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
  4. Serve green beans dipped in “ketchup”.

Spotlight on the Herb

Caprese Pasta

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 10-15 cherry tomatoes, halved
  • 2-3 medium-large tomatoes, chopped
  • 1 ball of mozzarella cheese, chopped
  • ¼ – ½ C basil, cut into ribbons
  • 1½ C pasta, uncooked
  • ¼ C olive oil
  • 2-3 T balsamic vinegar
  • salt
  • pepper

Directions:

  1. Cook pasta in boiling and salted water.
  2. Chop cheese and veggies while pasta cooks.
  3. Drain pasta.
  4. Toss tomato, basil, and mozzarella with olive oil, vinegar, salt, and pepper. Add pasta.
  5. Eat and enjoy.

Savory Sides

Midday Cantaloupe Salad

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

Ingredients:

  • cantaloupe, cut into small cubes
  • 2 teaspoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 slices salami, cut into thin strips
  • 1 tablespoon shallots, chopped
  • 1 cup crumbled soft cheese (goat cheese, cream cheese, etc.)
  • Salt and pepper to taste

Directions:

  1. Place the cantaloupe cubes in a bowl and season with salt and pepper. Toss with olive oil and vinegar.
  2. Serve and allow each person to add salami, shallots, and cheese as desired.

Super Salads 

Tomato, Onion and Cucumber Salad

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

Ingredients:

  • 3-5 medium tomatoes, halved, seeded and thinly sliced
  • ¼ red onion, peeled, halved and thinly sliced
  • 1-3 cucumbers, halved and thinly sliced
  • 1 summer squash, halved and thinly sliced
  • Approximately 2 Tbsp olive oil
  • 2 splashes red wine vinegar
  • Coarse salt and black pepper

Directions:

  1. Dress tomatoes, onion, squash, and cucumber with olive oil, red wine vinegar, salt and pepper.  Let stand about 20 minutes.
  2. Re-toss and serve with crusty bread.

Quick and Easy

Delish Black Mission Figs with Prosciutto and Goat Cheese

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 6 figs cut in half
  • ¼ c crumbled goat cheese
  • 3 slices prosciutto cut into strips
  • 2 tbsp honey

Directions: 

  1. Set oven rack about 6 inches from the heat source.
  2. Arrange fig halves, cut side up on baking sheet. Top each fig half with goat cheese and lay prosciutto strips atop cheese layer. Broil figs in preheated oven until prosciutto is crisp and cheese is melted, 3-5 min.
  3. Place on serving platter and drizzle with honey.

Author Rachel Oberg

More posts by Rachel Oberg

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