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Recipes Inspired by the Box! Mon/Tues/Wed, July 13-15, 2015

At a Glance – Recipes Inspired by the Box

Pizza Pizza Pizza – Eggplant and Tomato Pizza

Soup of the Week – Melon and Mint Gazpacho

Spotlight on the Herb – Fresh Herb and Dried Tomato Bruschetta

Simple Suppers – Chicken Pot Pie

Super Salads – Marinated Cherry Tomato Salad

Something for the Sweet Tooth – Oatmeal Cookie Fruit Pizza


 

Pizza Pizza Pizza 

Eggplant and Tomato Pizza

Photo credit De Ma Cuisine

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

Ingredients:

  • eggplant, very thinly sliced
  • salt
  • 2 personal sized pizza crusts
  • tomato sauce
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • summer squash, very thinly sliced
  • tomatoes, very thinly sliced
  • thyme, chopped
  • oregano, chopped
  • 1 C cheese, grated or crumbled (Mozzarella, cheddar, or feta)
  • basil, chopped, for topping
  • parsley, chopped, for topping

Directions:

  1. Sprinkle eggplant with salt and let stand for about 30 minutes. Rinse and pat dry.
  2. Top crust with tomato sauce through cheese.
  3. Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  4. Remove from pan and top with fresh herbs.

Notes:

Serve with chilled canteloupe.


 

Soup of the Week

Melon and Mint Gazpacho

Photo credit De Ma Cuisine

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

Ingredients:

  • 2½ – 3 C melon (watermelon, cantaloupe, or honeydew or mixture of all 3), seeds removed, cut into large chunks
  • 2 t balsamic vinegar
  • 1-2 t maple syrup
  • ¼ to ½ C orange juice
  • 10 to 12 large or 15-20 small mint leaves

Directions:

  1. Blend all ingredients until smooth.
  2. Then either: Chill and serve as a gazpacho.
  3. Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
  4. Make into a sorbet in an ice cream canister (freeze according to manufacturer’s directions).

 

Spotlight on the Herb

Fresh Herb and Dried Tomato Bruschetta

Photo credit De Ma Cuisine

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

Ingredients:

  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • 1 t fresh oregano, chopped
  • ¼ C olive oil (use the oil from the dried tomatoes)
  • 1 clove garlic (from the dried tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper

Directions:

  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust seasoning if needed.
  4. Top toasted baguette slices with tomato mixture.

Simple Suppers

Chicken Pot Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C eggplant, chopped
  • 2 T olive oil
  • 1 1/2 C potatoes, chopped
  • 1 onion, chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh oregano, chopped
  • 1 C summer squash, 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

Directions:

  1. Slice eggplant. Salt and let stand for about 30 minutes. Rinse and pat dry. Chop.
  2. Pre-heat oven to 375F.
  3. Heat an oven proof skillet. Add oil. When oil is hot, add potatoes through oregano. 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.
  4. 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.
  5. 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.

Super Salads 

Marinated Cherry Tomato Salad

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

Ingredients:

  • 1-2 pints cherry tomatoes
  • ½ red onion, thinly sliced
  • 1 c cucumber, chopped
  • ¼ c olive oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp minced fresh parsley or herb of the week
  • 1 tbsp of pesto
  • ¼ tsp sugar or honey
  • 1 clove garlic, diced
  • salt and pepper
  • 1 head of lettuce

Directions:

  1. Halve the tomatoes and add them along with the cucumber and sliced red onion to a large ziploc bag. Add the olive oil, balsamic, herb, pesto, sugar or honey, and garlic.  Sprinkle with salt and pepper. Seal the bag and get all the air out. Place in fridge until ready for dinner.
  2. Place the lettuce on platter and pour on the tomatoes. Toss and serve.

Something for the Sweet Tooth

Oatmeal Cookie Fruit Pizza

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

Ingredients: 

Cookie Crust:

  • 2 Tbsp butter
  • ¼ cup honey
  • ½ cup light brown sugar
  • 1 egg white
  • 1/3 cup applesauce
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 ½ cup old fashioned oats
  • 1/3 cup nuts (optional)

Topping:

  • Seasonal fruit
  • 8 ounces cream cheese
  • 1 cup powdered sugar

Glaze:

  • 2/3 cup sugar
  • 3 Tbsp cornstarch
  • ¼ cup water

Directions: 

  1. Preheat Oven to 350º.
  2. Cream the butter, honey, and brown sugar together in a mixing bowl. Add egg white and combine. Mix in the applesauce and vanilla. Mix together flour, baking soda, salt and cinnamon. Add to sugar mixture stirring just to combine. Gently stir in oats and nuts.
  3. Spray a 12 inch pizza pan with Pam or cover with parchment paper. Spread the batter on the pan and bake until lightly browned, 30-35 minutes. Let cool.
  4. Cream together topping ingredients until smooth. Spread on cooled cookie crust leaving a ½ inch border around the rim. Slice seasonal fruit (peaches, nectarines, apricots, etc.). Place on top of cream, in pattern or randomly.
  5. Bring glaze ingredients to a boil and cook until clear. Drizzle on top of fruit to give a shine to the pizza. A cup of mashed fruit may be added to the glaze for color and flavor. Chill.
  6. Slice into wedges and serve.

Author Rachel Oberg

More posts by Rachel Oberg

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