Recipes Inspired by the Box! Mon/Tues/Wed, July 20-22, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Melon and Feta Salad

Spotlight on the Herb – Sweet and Spicy Lemongrass Stir Fry

Kid-Friendly – Turnip and Squash Fries with Homemade Ketchup

Condiments Galore – Fig Salsa

Super Salads – Traditional Cole Slaw

Preserving the Seasons – Easy Dill Pickles


Quick and Easy 

Melon and Feta Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C (heaping) melon (cantaloupe or watermelon), cubed
  • 1 C tomatoes, chopped
  • ½ C cucumber, peeled (optional) and chopped
  • ½ C red onion or shallot, diced
  • 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Directions:

  1. Toss melon through hot pepper in a bowl.
  2. Whisk salt through vinegar, stream in olive oil as you whisk.
  3. Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Notes:

Perfect for a backyard barbecue, alongside some potato salad and grilled portobello mushrooms, burgers, or chicken.


Spotlight on the Herb

Sweet and Spicy Lemongrass Stir Fry

Photo credit De Ma Cuisine

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

Ingredients:

  • Soba noodles
  • 1 T coconut oil
  • 3 C cabbage, chopped
  • 2 medium summer squash, julienned
  • 1 hot pepper, seeds and ribs removed, minced
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T honey
  • ½ t ginger, dried
  • to taste, salt

Directions:

  1. Boil salted water.
  2. Whisk together sauce ingredients. Set aside.
  3. Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
  4. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  5. Heat skillet and add oil. When hot add cabbage, squash, hot pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
  6. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  7. Serve veggies over pasta.

Kid-Friendly

Turnip and Squash Fries with Homemade Ketchup

Photo credit De Ma Cuisine

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

See original recipes here and here

Ingredients:

  • 1 pound turnips, cut in French fry shape
  • 1 pound summer squash, cut in French fry shape
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 T total (fresh if possible, if dried, crumble and reduce amounts): parsley + basil
  • 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
  • 1 C tomato puree
  • 1 T vinegar
  • to taste salt
  • to taste pepper

Directions:

  1. Toss turnips and squash with olive oil, salt, and pepper. Roast at 425F for 10 minutes, flip, and roast for about 7-15 minutes more (or until they’re crispy).
  2. While veggies roast, blend herbs through pepper. Taste and adjust seasoning if needed.
  3. Serve “fries” dipped in “ketchup”.

Notes:

Great as a main dish for dinner, alongside some fried eggs with a green salad of lettuce and cherry tomatoes.


Condiments Galore

Fig Salsa

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

Ingredients:

  • 1-2 cups stemmed, and diced fresh figs
  • 2 shallots, diced
  • 2 tomatoes, peeled, seeded and chopped
  • 1 cup peeled and diced mango
  • 2 cloves garlic, minced
  • 2 tsp grated lime
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped fresh mint
  • 2 jalapeno peppers, seeded and diced
  • 2 tbsp lime juice
  • Salt and pepper to taste

Directions:

  1. Combine all ingredients and chill several hours to blend flavors.
  2. Serve with broiled or grilled fish, chicken or pork.  Can also be eaten with chips.

Super Salads 

Traditional Cole Slaw

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

Ingredients:

  • 1 head green cabbage
  • ½ cup cider vinegar
  • ¼ head of cabbage (optional)
  • 3 tbsp white sugar
  • 1 carrot shredded
  • ½ tsp salt
  • ½ cup shallot chopped
  • ¼ tsp freshly ground pepper
  • 2 ½ tsp lemon juice
  • ½ cup vegetable oil
  • ½ cup mayonnaise or Veganaise® (optional)

Directions:

  1. In a large salad bowl, place the cabbage, shallot, and carrot. Combine the vinegar, sugar, salt, pepper, lemon juice and vegetable oil (and/or optional mayonnaise) in the bowl and whisk together. Toss the mixture with the cabbage until fully coated and let sit for up to 3 hours to absorb juices.

Preserving the Seasons

Easy Dill Pickles

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • 2 quarts vinegar
  • 1 quart water
  • 3/4 cup salt
  • 5 lbs pickling cucumbers
  • 1 jar mustard seed
  • Large bunch dill weed
  • Fresh hot pepper mix or jalapenos
  • 2 fresh garlic heads

Directions: 

  1. Bring 2 quarts vinegar, 1 quart water and 3/4 cup salt to a boil. In another pot boil your jar lids and rings.
  2. While waiting for the vinegar mix to boil, slice cucumbers lengthwise or in rounds (your preference).  Place cucumber in pint or quart jars and add mustard seed, dill weed, jalapenos or hot peppers (half a pepper or more whatever your taste buds can handle), and a garlic clove or two.  There are no precise amounts, experiment. After all stuff is in the jar add the boiling liquid.  Fill to the rim and then seal with hot lid and ring.  The jars should pop when the jar begins to cool.  You will hear a pop.  If you want to do them in a canner bring them to a steam and let steam for approximately 10-15 minutes.  Let the jars of pickles sit for about 3 weeks prior to eating.
  3. I used pint jars and this recipe did about 8-10 pints.

Notes:

Perfect on burgers, in tuna sandwiches, or just on their own.

Author Rachel Oberg

More posts by Rachel Oberg

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