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Recipes Inspired by the Box! Mon/Tues/Wed, July 6-8, 2015

At a Glance – Recipes Inspired by the Box

Savory Sides – Potato Salad

Soup of the Week – Spicy Summer Squash and Tomato Soup

Breakfast for Dinner – Bacon and Feta Frittatas

Paleo Friendly – Lettuce Wraps

Simple Suppers – Gingered Vegetable Stir-Fry

Something for the Sweet Tooth – Cristi’s Raw Vegan Peach Cobbler with Nectarine Drizzle


Savory Sides 

Potato Salad

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 2 1/4 lbs (about 8 medium) potatoes, cubed
  • 1/2 lb. (about 2 medium) parsnips (optional, can use all potatoes), cubed
  • 1/2 to 3/4 C mayo (homemade if you have it)
  • 3/4 to 1 C plain yogurt
  • 1-2 T dijon mustard
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 T fresh basil, finely chopped
  • 1 T fresh parsley, finely chopped
  • 1/2 to 1 hot pepper (optional), ribs and seeds removed, minced
  • 1/2 C cucumber, diced
  • 1 t paprika
  • 1 t fresh thyme (or 1/2 t dried)
  • 2 T white vinegar
  • to taste salt
  • to taste pepper
  • 2-4 hard boiled eggs, chopped
  • 1 C tomatoes, chopped, for topping
  • 1/2 C walnuts, chopped, for topping
  • 2 T combo of any or all: chives, parsley, or basil, chopped, for topping

Directions:

  1. Heat a large pot with about 1 1/2″ water at the bottom. Bring to a boil. Add potatoes and parsnips to a steamer basket and add to the pot. Cook for about 10-12 minutes, or until they’re tender. Cool completely.
  2. Whisk together mayo through pepper. Taste and adjust seasoning if needed.
  3. Toss vegges with dressing. Fold in eggs. Taste and adjust seasoning if needed. Refrigerate for an hour or serve immediately.
  4. Serve topped with tomatoes, walnuts, and herbs, or just on its own.

Notes:

Serve with chilled watermelon and canteloupe.


Soup of the Week

Spicy Summer Squash and Tomato Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C summer squash, roughly chopped
  • to taste salt
  • 1/2 to 1 1/2 hot peppers (depending on what type), ribs and seeds removed, chopped
  • 3 cloves garlic, chopped
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 2 C crushed tomatoes (or tomato puree)
  • 3 C stock or water
  • 1 T rice vinegar
  • 1 T maple syrup
  • 1/2 C fresh basil, chopped

Directions:

  1. Heat a soup pot over medium-low. Add oil. Add squash and salt. Cook for 5 minutes, stirring occasionally. Add hot pepper and cook for 2 minutes. add garlic and cook for 1 minute more. Add tomatoes through maple syrup. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until veggies are tender.
  2. Remove from heat and add basil. Blend with a hand blender (or in batches in a regular blender, with the lid’s plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.

Spotlight on the Herb

Bacon and Feta Frittatas

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 4-5 slices bacon
  • bacon grease (or 1 T butter)
  • 1 T olive oil
  • 3/4 C potatoes (or kohlrabi, fennel bulb, or mushrooms), chopped
  • 3/4 C turnip (or radish), chopped
  • 1 1/2 C onion, chopped
  • 1 C summer squash, chopped
  • 1 C cabbage, chopped
  • 1/2 T fresh thyme
  • to taste salt
  • to taste pepper
  • 1 C corn
  • 2 cloves garlic, diced
  • 1 T fresh basil, chopped
  • 1 T fresh parsley, chopped
  • 1 T fresh dill, chopped
  • 3 eggs
  • 1/4 C milk
  • to taste salt
  • to taste pepper
  • 1/2 C feta, crumbled
  • Dressing: 1/2 t honey
  • 1 t dijon mustard
  • 1/4 C lemon juice
  • 1 t fresh parsley, chopped
  • 1/2 t fresh dill, chopped
  • to taste salt
  • to taste pepper
  • 2 T olive oil

Directions:

  1. Preheat the oven to 375F. Place two greased 5″ (diameter) by 2″ (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
  2. Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
  3. Heat bacon skillet. Add olive oil (and butter if you’ve wiped it out and discarded the bacon grease). When it’s hot, add the potatoes through pepper. Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add corn through dill and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
  4. Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
  5. While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
  6. Serve frittatas topped with bacon and dressing.

Paleo Friendly – Lettuce Wraps

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

Ingredients:

  • 2 tsp olive oil or peanut oil
  • Diced tomatoes
  • Bell peppers diced
  • Summer squash diced
  • Basil chopped
  • Parsley chopped
  • Shallots diced
  • Lettuce leaves
  • 1 lb ground beef or choice of meat

Directions:

  1. Heat olive oil. Add vegetable portions that are for your size of family. Stir fry till tender but still slightly firm.
  2. Brown the ground beef or meat of choice. Season with salt and pepper and a pinch of red pepper flakes. Sprinkle with some shakes of balsamic vinegar for a little zing.
  3. Clean lettuce leaves and pat to dry. Serve desired amount in leaf and roll up and eat like a taco.

Simple Suppers 

Gingered Vegetable Stir-Fry

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

Ingredients:

  • 3 Tbsp chicken broth
  • 2 Tbsp rice wine or medium-dry Sherry
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp salt
  • ¼ pound fresh shitake mushrooms, no stems, sliced 1/8″ thick
  • 2 Tbsp vegetable oil
  • ½ pound carrots cut into julienne strips
  • ½ pound daikon radish, cut into julienne strips (about 2 cups)
  • ½ pound summer squash, cut into julienne strips (about 2 cups)
  • 1/4 pound cabbage, chopped
  • 2 tsp minced peeled fresh gingerroot

Directions:

  1. In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Set aside.
  2. Heat a wok or large frying pan over high heat until hot.  Add oil and heat until it just begins to smoke.  Stir-fry carrots for about 3 minutes.  Add daikon radish and cabbage and stir-fry an additional 2 minutes.  Add mushrooms, garlic and ginger root and stir fry for about 2 more minutes or until carrots are crisp tender.  Stir broth mixture and add to the vegetables.  Stir-fry for 1 minute.

 

Something for the Sweet Tooth

Cristi’s Raw Vegan Peach Cobbler with Nectarine Drizzle

Photo credit Cristi

Recipe from Abundant Harvest Organics subscriber Cristi

Ingredients: 

  • 9 peaches, sliced
  • 2-3 nectarines, cut into chunks
  • 3 cartons pitted dates, divided
  • 1.5-2 cups of pecans
  • 1 T cinnamon
  • 1 pinch of salt

Directions: 

  1. Use all organic ingredients and a 9-inch spring form pan with a removable bottom. Line the bottom of the pan with parchment paper so it can be removed easily.
  2. Place pecans, salt, cinnamon, and 2 cartons of dates in food processor and process until well combined and gooey.  You may need fewer nuts to achieve the gooey consistency.  Press half the mixture into the bottom of your pan.  Next lay peaches in a circular pattern beginning from outside to middle, covering the nut mixture.  Press the remaining nut mixture into the pan, covering all the peaches.  Place another layer of peaches using the same method.
  3. In a blender, blend nectarines and 1 carton of dates to create the drizzle.  If this is too thick, you may add water, a small amount at a time, until you reach the desired consistency.  Drizzle the nectarine mixture over the top of your cobbler.  Enjoy!

Author Rachel Oberg

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