Recipes Inspired by the Box! Mon/Tues/Wed, July 27-29, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Veggie and Garbonzo Bean Shakshuka

Something for the Sweet Tooth – Salted Chocolate and Roasted Fruit Pudding 

Spotlight on the Herb – Chicken Noodle Soup

Perfect Pastas – Melanzane with Pasta – Eggplant with Pasta

Super Salads – Panzanella Salad

Simple Suppers – Asian Stir Fried Vegetables


Quick and Easy 

Veggie and Garbonzo Bean Shakshuka

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1-2 T olive oil, divided
  • 2 potatoes, chopped
  • 1 medium onion or leek, chopped
  • 1 C assorted veggies (like fennel, zucchini, and eggplant), chopped
  • 1 hot pepper (optional), ribs and seeds removed, diced
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1-2 C tomatoes (fresh or canned), diced
  • 1 C garbonzo beans
  • 2 C greens (chard, kale, collards, spinach etc…) (optional), roughly chopped
  • 1-2 eggs/serving
  • to taste salt
  • fresh herbs (dill, parsley, chives, basil), chopped, for serving
  • lemon slices, for serving

Directions:

  1. If using eggplant, peel and slice. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as instructed.
  2. Heat skillet then add oil. When oil is hot, add potato, cook for about 5 minutes, or until potatoes are on their way to being tender. Add a bit more oil and onion through pepper. Cook for about 3 minutes over medium-low heat, stirring occasionally.
  3. Add garlic through greens and cook for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if desired.
  4. Turn the heat down to low and make a small well for each egg. Add eggs, one per well. Season with salt. Cook covered until eggs are done (about 3-6 minutes, depending on how runny you like the yolk).
  5. Serve topped with fresh herbs and a squeeze of lemon.

Notes:

Serve with chilled watermelon or sliced stone fruit.


Something for the Sweet Tooth

Salted Chocolate and Roasted Fruit Pudding 

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 8-10 figs, halved, or 2-3 medium stone fruit, cut into 8 pieces
  • 2 figs, sliced in four, or 1 stone fruit, sliced in 8 rounds
  • 1 t coconut oil, melted
  • 6 oz (about 1 C) good quality chocolate (around 46% cacao)
  • 1 T cornstarch
  • 1/4 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)
Directions:
  1. Pre-heat the oven to 375F.
  2. Toss fruit with coconut oil. Place cut side down on a baking sheet. Roast for 10 minutes, flip sliced fruit (leave halved or ones cut in eight cut side down), and roast for about 5-10 minutes more. Remove from pan and cool. Scrape fruit flesh from skin and set aside.
    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.
  3. Add fruit 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 fruit 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 fruit 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.

Spotlight on the Herb

Chicken Noodle Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C fennel (any part), chopped
  • 1 C summer squash, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • ½ C turnip, chopped
  • ½ C bell pepper, chopped
  • (could also add celery, broccoli, parsnip, peas, green beans, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  •  ½ T each fresh (or½ t  dried) rosemary, thyme, basil, and parsley, chopped
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Directions:

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through bell pepper, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

Perfect Pastas

Melanzane with Pasta – Eggplant with Pasta

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 eggplant, peeled and sliced lengthwise ¼” thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • pinch red pepper flakes
  • ½ C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping

Directions:

  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

Super Salads 

Panzanella Salad

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 3-4 C stale bread (any kind – or could sub 2-3 C quinoa or tofu), cubed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • ¼ to ½ C balsamic or red wine vinegar (or half vinegar half lemon juice)*
  • 1½ t dijon mustard
  • pinch cayenne (optional)
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 2 T to ¼ C olive oil*
  • 3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
  • 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, turkey, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Directions:

  1. Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they’re golden and toasty).
  2. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  3. Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.
Notes:
*Dressing quantities depends on how much salad there is.

Simple Suppers

Asian Stir Fried Vegetables

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • ¼ cup thinly sliced onions
  • 3 cloves garlic, finely chopped
  • 1 tsp Asian chili sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp light brown sugar
  • 1 Tbsp balsamic vinegar
  • 2-3 Tbsp vegetable oil
  • 2 medium zucchini cut into 1 inch pieces, or matchsticks
  • 1 each red, yellow, and green bell pepper cut into pieces
  • Other veggies such as mushrooms, carrots, broccoli, etc. may be added

Directions: 

  1. Combine onion, garlic, and chili sauce in a cup. Combine ¼ cup water with soy sauce, brown sugar, balsamic vinegar in another cup, set both aside.
  2. Heat large, heavy skillet or stir fry pan. Add 2 Tbsp oil and swirl to coat pan. Reduce heat to medium. When the oil sizzles, add the onion mixture. Stir gently for about 30 seconds, adjusting the heat so ingredients don’t burn. Add all other veggies, cook stirring until they are just beginning to turn tender, adding more oil if necessary. Stir soy sauce mixture and add to pan; toss well. Bring liquid to simmer, cover pan, and simmer until most of liquid is absorbed about 2-3 minutes. Serve with rice.

Notes:

Serve with a green salad with halved cherry tomatoes with a honey mustard dressing. 

Author Rachel Oberg

More posts by Rachel Oberg

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