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Recipes Inspired by the Box!
Mon/Tues/Wed, August 29 – 31, 2016

At a Glance – Recipes Inspired by the Box

Eggplant Tomato Casserole

End of the Week Pasta

Grape Toasts

Mediterranean Veggies and Rice

First Time Baba Ghanoush

Salted Chocolate and Fig Pudding


Eggplant Tomato Casserole

Recipes by Carol Peterson

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

Instructions:

  1. Preheat over to 375º. Arrange eggplant and squash in a single layer on a baking sheet sprayed with cooking spray. Bake at 375º for 15 minutes.
  2. 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. Drizzle 2 ¼ tsp olive oil evenly over veggies. Sprinkle veggies evenly with ⅛ tsp salt and pepper.
  3. 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.
  4. 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.

End of the Week Pasta

EndOfTheWeekPasta-5

Recipes by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
  • 1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (chard, spinach, or mizuna would also be great), chopped
  • 1 tomato, chopped
  • ½ to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Instructions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Grape Toasts

GrapeToasts-2

Recipes by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 6 slices baguette, about ½” thick
  • 1 t olive oil
  • 9-12 grapes, halved lengthwise and seeded
  • to taste salt
  • ¼ C cheddar or monterey jack cheese
  • pinch cayenne
  • 1 t honey

Instructions:

  1. Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
  2. Broil for about 2-3 minutes, or until cheese is melted.
  3. Serve drizzled with honey.

Mediterranean Veggies and Rice

Recipes by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 small skinny or 1 small fat eggplant, peeled and sliced
  • ½ t (or more) salt
  • pinch pepper
  • ¼ t dried basil
  • 1 t fresh oregano,
  • ⅛ t red pepper flakes
  • 1 t fresh savory
  • ¼ t dried parsley
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping

Instructions:

  1. Re-heat leftover rice with water or stock.
  2. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. Serve topped with a drizzle of good olive oil and some parmesan cheese.

First Time Baba Ghanoush

Recipes by Carol Peterson

Ingredients:

  • 1 medium eggplant
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup sesame tahini
  • 1/2 cup yogurt (optional)
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • black pepper to taste
  • cayenne pepper to taste

Instructions:

  1. Slice your eggplant in half lengthwise, and place face down on an oiled baking sheet. Bake until tender in a 350° oven, about a half hour.
  2. Let the eggplant cool until you can work with it, then scoop out the soft inside and discard the skin.
  3. In a food processor, mix the eggplant pulp with 2 minced cloves of garlic,  ¼ cup lemon juice, ¼ cup tahini, ½ cup plain yogurt (optional), ½ tsp cumin, ½ tsp salt, black and cayenne pepper to taste.
  4. Let it chill and top with a drizzle of olive oil and chopped parsley to serve with fresh bread, crackers, or as a dip for veggies.

Salted Chocolate and Fig Pudding

Recipes by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 8-10 figs, halved
  • 2 figs, sliced in four
  • 1 t coconut oil, melted
  • 6 oz (about 1 C) good quality chocolate (around 46% cacao)
  • 1 T cornstarch
  • ¼ C cool water
  • pinch salt
  • 3 T honey
  • 2 C milk (any kind, full fat)
  • cinnamon, for topping (optional)
  • flakes of sea salt, for topping (optional)

Instructions:

  1. Pre-heat the oven to 375F.
  2. Toss figs with coconut oil. Place cut side down on a baking sheet. Roast for 10 minutes, flip sliced figs (leave halved ones cut side down), and roast for about 5-10 minutes more. Remove from pan and cool. Scrape fig flesh from skin and set aside.
  3. Make a double boiler (or use a real one) by heating a pot with about 1″ water. When it boils, turn it down to a simmer and place a glass bowl that just fits over the top and into the pot, but doesn’t touch the water. Add chocolate to the bowl and stir occasionally until chocolate is melted. Remove from heat. Add figs and mash into chocolate.
  4. Whisk cornstarch with water.
  5. Let an ice cube melt in the bottom of a clean pot (this keeps the milk from scalding). Add the cornstarch mixture, salt, honey, and milk and warm slowly, over medium heat, stirring occasionally. When it’s warm (after about 2-4 minutes), whisk in the chocolate and fig mixture. Slowly bring the mixture to a boil over medium heat, gently whisking or stirring with a wooden spoon almost constantly until it has thickened (about 3-5 minutes).
  6. Remove from heat and pour into 8-4 oz. ramekins. Gingerly set one fig slice on top of the pudding, and sprinkle with cinnamon and a few flakes of sea salt. Cool for about 10 minutes on the counter, then cool completely in the refrigerator (about 1 hour). Serve when they’re completely cooled and set.

Author Uncle Vern

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