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Recipes Inspired by the Box!
Mon/Tues/Wed, August 22-24, 2016

At a Glance – Recipes Inspired by the Box

Baked Eggplant with Figs and Cherry Tomatoes

Eggplant Sinqua Ratatouille

Rotini Pasta with Fresh Tomato Sauce

Chili Pepper, Grape and Onion Salsa

Radish Slaw

Carrot Muffins


Baked Eggplant with Figs and Cherry Tomatoes

Step 8

Recipes by Carol Peterson

Ingredients:

  • 1 eggplant
  • olive oil
  • 1/2 c cherry tomatoes
  • 6 figs
  • Goat cheese, crumbled
  • pepper to taste

Instructions:

  1. Preheat oven to 400°. Wash eggplant, cut off the top and slice lengthwise.  Make slices through the flesh but not the skin with a knife (three in each direction)
  2. Brush with olive oil. Place in baking pan flesh side down, skin side up.
  3. Place in baking pan flesh side down, skin side up.
  4. Bake for 20 to 25 minutes. Wash the figs and tomatoes.
  5. Take eggplant out of oven and set oven to broil. Turn eggplant halves over, place the figs and tomatoes on top. Place cheese on top. Sprinkle with pepper.
  6. Place in the broiler for 10 minutes until cheese is melted.
  7. Serve while hot.

Eggplant Sinqua Ratatouille

Ratatouille-4

Recipes by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 eggplant (about 3 C), diced (peel left on)
  • 2 sinqua (Chinese okra) or summer squash (about 2 C), peeled and diced
  • 3 bell peppers (about 2-3 C), diced
  • 2 tomatoes (about 2 C), diced
  • 1 medium onion, diced (I used red, use whatever kind you have on hand)
  • 1 t fresh thyme (or ½ t dried)
  • 3-4 T olive oil
  • 4 cloves garlic, diced)
  • ½ to 1 t salt (or to taste)
  • pepper
  • ¼ C fresh basil, chopped (for topping)

Instructions:

  1. Heat skillet. Add 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  2. Add eggplant, sinqua/squash, thyme, and garlic. Cook covered, for 5 minutes.
  3. 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.
  4. Taste and adjust seasoning if needed.
  5. Top with a drizzle of good olive oil and basil.

Rotini Pasta with Fresh Tomato Sauce

Recipes by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • ½ lb ground beef
  • 1 T olive oil (opt.)
  • 1 small red onion, chopped
  • 2 small zucchini, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • ¼ t dried savory
  • ½ t dried Parsley
  • ½ t dried basil
  • ¼ t dried oregano
  • 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)
  • Parmesan cheese, grated, for topping

Instructions:

  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, 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. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.

Chili Pepper, Grape and Onion Salsa

Recipes by Carol Peterson

Ingredients:

  • 3 chili peppers  your choice.
  • 2 onions (yellow or white)
  • 1½ cups red grapes

Instructions:

  1. Roast your chilis, allow them to steam, and peel the thin layer of skin off. Remove the stem and seeds and chop finely, add to a mixing bowl.
  2. Peel the onions and slice into thick rounds. Grill them, and chop finely.
  3. When done, add to the bowl.
  4. Wash and dry grapes, remove stems and quarter each grape.
  5. Add to bowl to combine all ingredients.

Radish Slaw

RadishSlaw4

Recipes by Rachel Oberg for Abundant Harvest Organics

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 celery, diced (or minced)
  • 1 C carrot, grated (or minced)

Instructions:

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

Carrot Muffins

Recipes by Carol Peterson

Ingredients:

  • 1 ¾ c whole wheat flour or flour of your choice
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 c peeled and grated carrots
  • ½ c chopped walnuts
  • ½ c raisins tossed 1 tsp flour
  • ½ c melted coconut oil or olive oil
  • ½ c maple syrup
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 425. Grease 12 muffin cups with butter/ nonstick cooking spray or muffin tins.
  2. In a large mixing bowl, combine flour,baking soda and powder,cinnamon,salt,ginger and nutmeg. Blend with a whisk.
  3. Add raisins,grated carrots,nut to other ingredients.
  4. In another mixing bowl, combine oil, syrup and beat together with a whisk. Add eggs, yogurt, and vanilla and continue to beat together.
  5. Combine wet and dry ingredients. Divide evenly among the muffin cups. Bake for 13 min or until they are golden on top.
  6. Feel free to freeze or serve warm!

 

Author Uncle Vern

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