Recipes Inspired by the Box!
Mon/Tues/Wed, August 15-17, 2016

At a Glance – Recipes Inspired by the Box

Summer Vegetable Frittata

Egyptian Green Beans

Chicken and Roasted Eggplant Tacos

Chicken Pot Pie

Eggplant and Summer Squash Tacos

Apple Cake


Summer Vegetable Frittata

Recipe by Carol Peterson

Ingredients:

  • 1 ½ tbsp olive oil
  • ½ tsp salt, divided
  • 1 c diced squash
  • 2 garlic cloves, minced
  • ¼ tsp black pepper
  • ½ c chopped sweet peppers
  • ⅓ c chopped onion
  • ½ c chopped seeded tomato
  • 1 tbsp chopped oregano
  • 9 large eggs

Instructions:

  1. Heat oil in oven proof skillet over medium heat.
  2. Add squash, peppers, onion, oregano, ¼ tsp salt, ⅛ tsp black pepper and garlic.
  3. Cover and cook until veggies are tender.
  4. Stir in tomato. Cook uncovered for 5 min or until liquid evaporates.
  5. In a separate bowl, combine eggs, ¼ tsp salt and ⅛ tsp black pepper in bowl and whisk together. Pour egg mixture into pan over veggies stirring gently.
  6. Cover, reduce heat, and cook 15 – 25 mins until set in the center.
  7. Cut into wedges and serve.

Egyptian Green Beans

Recipe by AHO Subscriber

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. Add garlic and sauté about 30 seconds, then add green beans. Cook for one minute.
  2. Add tomato sauce and enough water to cover beans. Add spices, cover and let simmer for about a half hour.
  3. Remove lid with ten minutes left if beans are still too watery. Adjust spices and enjoy.

Chicken and Roasted Eggplant Tacos

Recipe by Carol Peterson

Ingredients:

  • 1 whole chicken, roasted or baked with meat shredded
  • 1 large tomato, quartered and sliced into thin slices
  • 1 eggplant
  • 1 onion roughly chopped
  • drizzle of olive oil
  • dash of balsamic vinegar
  • salt and pepper to taste
  • 1 garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ c cilantro

Instructions:

  1. Peel eggplant, halve lengthwise, and thinly slice horizontally. Spread on cutting board, sprinkle with salt, and let rest 20 minutes. Rinse and pat dry.
  2. On foil-lined cookie sheet, toss the eggplant and the rest of ingredients together. (except the chicken). Place in oven and roast vegetables for 20 to 30 minutes at 400°.
  3. When veggies are done, place in a bowl. Keep warm.
  4. Assemble tacos by placing shredded chicken in tortilla, then a layer of roasted veggies, top with turnip salsa, and a dollop of greek yogurt or sour cream. Enjoy.

Chicken Pot Pie

ChickenPotPie-14

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 T olive oil
  • 1 carrot (or parsnip), chopped
  • 2 small potatoes (or combination of 1-1½ C potato, radish, turnip, or rutabaga), chopped
  • 1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
  • 1 small onion (or 2 shallots), chopped
  • 2 stalks celery (or 1 fennel bulb), chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • 1 small summer squash, (or ½ C cauliflower or peas), chopped
  • 1-2 C chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Instructions:

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Eggplant and Summer Squash Tacos

Recipe by Rachel Oberg for Abundant Harvest Organics

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 red onion, 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

Instructions:

  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.

Apple Cake

Recipe by Carol Peterson

Ingredients:

  • 2 1/3 C white or wheat flour
  • 1 2/3 c sugar
  • 2 tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger and ground nutmeg
  • 2 eggs
  • ½ c softened butter
  • 4 c peeled, cored, chopped apples (Approx. 4 medium apples)
  • 1 c diced toasted walnuts/pecan

Instructions:

  1. Preheat oven to 325. Prepare a 9×13 pan ( I lined the bottom with parchment paper and sprayed the sides with a little pam.)
  2. Mix all ingredients except apples and nuts in a large bowl.Beat until well combined, the mixture will be very stiff and may even be crumbly.
  3. Add the apples and nuts and mix until the apples release some of their juice and the stiff mixture becomes a thick batter.
  4. Spread the batter in the prepared pan, smooth out.
  5. Bake the cake for 45 min or until testing the center with toothpick comes out clean. Remove and cool. Serve.

Author Uncle Vern

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