Recipes Inspired by the Box! Mon/Tues/Wed, June 15-17, 2015

At a Glance – Recipes Inspired by the Box

Vegetarian – Ratatouille (With Rachel O Instructional Video!)

Savory Sides – Bean and Veggie Mélange

Vegan – Vegan Tofu Fried Quinoa

Super Salads – Spicy Corn, Peach & Avocado Salad

Simple Suppers – Grilled Chicken and Berry Salad

Spotlight on the Herb – Green Beans with Balsamic Vinegar Pesto


Vegetarian

Ratatouille

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 eggplant (about 3 C), diced (peel left on)
  • 2 C summer squash, diced
  • 3 bell peppers (about 2-3 C), diced
  • 2 tomatoes (about 2 C), diced
  • 1 medium onion, diced (I used red, use whatever kind you have on hand)
  • 1 t fresh thyme (or ½ t dried)
  • 3-4 T olive oil
  • 4 cloves garlic, diced)
  • ½ to 1 t salt (or to taste)
  • pepper
  • ¼ C fresh basil, chopped (for topping)

Directions:

  1. Heat skillet. Add 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  2. Add eggplant, squash, thyme, and garlic. Cook covered, for 5 minutes.
  3. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
  4. Taste and adjust seasoning if needed.
  5. Top with a drizzle of good olive oil and basil.

Savory Sides

Bean and Veggie Mélange

Photo credit De Ma Cuisine

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

Ingredients:

  • 2-3 T balsamic vinegar
  • 1 clove garlic, minced
  • 2 T chives, minced
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 2-3 T olive oil
  • 1½ – 2 C beans (black, kidney, white, garbonzo), drained and rinsed if canned, cooked and cooled if dried
  • 2 C zucchini, grated
  • 1 C carrot, grated
  • ½ to 1 C tomatoes, chopped
  • ½ jalapeño (about 1-2 T – use more for more heat), ribs and seeds removed if desired, minced
  • could also add: bell pepper, red onion, radish, corn, avocado, or eggplant)

Directions:

  1. Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
  2. Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
  3. Let stand about 10 minutes before serving.
  4. Use to top crispy potatoes, rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, taco salad, or crostini.

Vegan

Vegan Tofu Fried Quinoa

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 T oil
  • 1 C green beans, chopped
  • 1 C carrots, chopped
  • ½ C fennel (or celery), chopped
  • 1 C onion, chopped
  • 2 C greens, chopped
  • sprinkle ginger
  • to taste salt
  • to taste pepper
  • sprinkle cayenne
  • 2 cloves garlic, diced
  • 2 T soy sauce or gluten-free aminos
  • 2 T rice vinegar
  • 1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
  • 7 oz. tofu (firm), drained and crumbled
  • ¼ C green or spring onions, chopped
  • ½ to 1 C microgreens
  • lemon wedges, for serving

Directions:   

  1. Heat a wok, add oil over medium-high heat. Add green beans through cayenne and cook for 3-5 minutes, turning constantly.
  2. Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
  3. Serve with lemon wedges for squeezing.

Super Salads

Spicy Corn, Peach & Avocado Salad

Photo credit Subscriber Samantha of I Love A Clean San Diego

Recipe from Abundant Harvest Organics via Subscriber Samantha of I Love A Clean San Diego (adapted slightly)

Ingredients:

  • 2-3 cups fresh corn kernels (from about 4 cobs)
  • 1 cup chopped fresh peaches
  • 1 ripe avocado, chopped
  • 1/2 small hot pepper, ribs & seeds removed and finely diced
  • 4-6 summer radishes, halved and thinly sliced
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon champagne / apple cider vinegar, or fresh lemon juice
  • Salt & Pepper, to taste
  • Finely grated lemon zest (optional)
  • Arugula, washed and drained

Directions:

  1. Combine corn, peaches, avocado, hot pepper, and radishes in a large bowl. Drizzle with the olive oil and vinegar and toss. Season with salt and pepper to taste. Gently stir in basil and lemon zest (if using).
  2. Serve salad on a bed of fresh arugula.

Simple Suppers 

Grilled Chicken and Berry Salad

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • ½ head of lettuce, washed and chopped into bite size pieces
  • 6 oz of spinach or another type of lettuce will work well
  • 2-3 chicken breasts, marinated, grilled and sliced
  • 8 oz of strawberries, sliced
  • 8 oz blueberries
  • 4 oz crumbled feta or shredded Parmesan cheese
  • 1 c sliced almonds, toasted

Dressing:

  • ½ c white wine vinegar
  • ½ c honey
  • 1-2 cloves garlic
  • 1 tbsp grated onion
  • 1 tsp salt
  • 1 c raspberries, blackberries or strawberries
  • 2/3 c canola oil
  • 1 ½ tsp poppy seeds

Directions:

  1. Marinate chicken in some Italian dressing, and grill. When cool slice.
  2. Toss the lettuce, berries, almonds together, Add the chicken when cooled and sliced and then last sprinkle with feta or Parmesan cheese.

Spotlight on the Herb

Green Beans with Balsamic Vinegar Pesto

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • 4 tbsp olive oil
  • 1 large garlic clove
  • 1⅓ c fresh basil leaves
  • ¾ c parmesan cheese, grated
  • salt and pepper to taste
  • 1½ c green beans, trimmed
  • 4 tbsp balsamic vinegar blended with ½ tsp dark brown sugar

Directions: 

  1. Blend olive oil and garlic in blender until almost smooth. Add basil and cheese and blend until basil is finely chopped, but not pureed. Season with salt and pepper and set aside.
  2. Steam beans for approximately 6 minutes, until tender but still crisp. Mix beans with pesto. Serve right after the beans and pesto are combined.

Author Rachel Oberg

More posts by Rachel Oberg

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