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Recipes Inspired by the Box! Mon/Tues/Wed, June 22-24, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Summer Fruit Cobbler

Spotlight on the Herb – Green Bean Fries

Quick and Easy – Turnip Hash with Bacon and Gouda

Vegetarian – Baked Eggplant with Figs and Cherry Tomatoes

Simple Suppers – Chicken and Roasted Eggplant and Tomato Tacos

Breakfast for Dinner – Tomato Frittata with Corn, Basil and Cheese


Something for the Sweet Tooth

Summer Fruit Cobbler

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1/2 C gluten-free or AP flour
  • 1/8 t salt
  • 1/4 t baking powder, sifted
  • 1/4 t baking soda, sifted
  • 1/8 t cinnamon
  • pinch ginger
  • 1/4 C butter, cold, cut into small cubes
  • 1/2 C oats
  • 1 C combination of parsnips, carrots, and summer squash (for picky eaters: parsnips are the least visible), grated
  • 1 t lemon zest, chopped
  • 1/4 C maple syrup
  • 1 egg
  • 1 t vanilla extract
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • 1/2 C maple syrup
  • 1/4 t cinnamon
  • 2 1/2 C fruit (combination of any or all: blueberries, strawberries, peaches, nectarines, plums, blackberries, apricots – chopped if larger fruit)

Directions:

  1. Pre-heat the oven to 350F. Place a rack in the lower third of the oven.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or fingers until chunks of butter are pea sized or smaller. Add oats through parsnips (if veggies weren’t grated already, place butter mixture in the freezer while you grate).
  3. In a separate bowl whisk together maple syrup, egg, and 1 t vanilla extract. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
  4. Whisk cornstarch through 1/4 t cinnamon. Toss with the fruit. Pour fruit in a greased 6×6 or 8×8 baking dish. Top with a large spoonfuls of dough*. Bake for 50-60 minutes, or until topping is no longer gooey and fruit is bubbly and hot (baking time may vary depending on the size of the dish – I used a 6×6 dish). Let stand for 10-20 minutes before serving.

Notes:

* Extra dough may be dropped onto an un-greased baking sheet and baked for 12 minutes, cooled for 5 min on the baking sheet, and then cooled on a cooling rack.


Spotlight on the Herb

Green Bean Fries

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 pounds green beans, stems removed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 T total (fresh if possible, if dried, crumble and reduce amounts): dill + parsley + basil OR basil + parsley + savory + thyme
  • 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 (optional)
  • 1 C tomato puree
  • 1 T vinegar
  • to taste salt
  • to taste pepper

Directions:

  1. Pre-heat the oven to 425F.
  2. Toss beans with 1 t olive oil, salt, and pepper. Pour beans onto two baking sheets (so they’re not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
  3. While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
  4. Serve green beans dipped in “ketchup”.

Quick and Easy

Turnip Hash with Bacon and Gouda

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients: 

  • 4 slices bacon
  • 2 T olive oil
  • 2 small turnips, chopped
  • 1 potato, chopped
  • 1 carrot, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 C summer squash, chopped
  • 1/2 to 1 hot pepper (optional), ribs and seeds removed, diced
  • 1 C greens (kale, spinach, chard), chopped
  • 1 egg/person
  • 2 T gouda cheese, chopped
  • 1 T green or spring onion, chopped
  • 2 T almonds, chopped
  • tomato, chopped, for serving
  • lemon slices, for serving

Directions:   

  1. Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
  2. Add olive oil to bacon grease. When it’s hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add squash and hot pepper and cook another 3-5 minutes, stirring occasionally. Add greens and cook 2 minutes more. Taste and adjust seasoning if needed.
  3. Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
  4. Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, tomato, and a squeeze of lemon.

Vegetarian

Baked Eggplant with Figs and Cherry Tomatoes

Photo credit Jessica Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 eggplant
  • olive oil
  • 1/2 c cherry tomatoes
  • 6 figs
  • Goat cheese, crumbled
  • pepper to taste

Directions:

  1. Preheat oven to 400°. Wash eggplant, cut off the top and slice lengthwise.  Make slices through the flesh but not the skin with a knife (three in each direction)
  2. Brush with olive oil. Place in baking pan flesh side down, skin side up.
  3. Place in baking pan flesh side down, skin side up.
  4. Bake for 20 to 25 minutes. Wash the figs and tomatoes.
  5. Take eggplant out of oven and set oven to broil. Turn eggplant halves over, place the figs and tomatoes on top. Place cheese on top. Sprinkle with pepper.
  6. Place in the broiler for 10 minutes until cheese is melted.
  7. Serve while hot.

Simple Suppers 

Chicken and Roasted Eggplant and Tomato Tacos

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 whole chicken, roasted or baked with meat shredded
  • 1 large tomato, quartered and sliced into thin slices
  • 1 eggplant
  • 1 onion roughly chopped
  • drizzle of olive oil
  • dash of balsamic vinegar
  • salt and pepper to taste
  • 1 garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ c cilantro

Directions:

  1. Peel eggplant, halve lengthwise, and thinly slice horizontally. Spread on cutting board, sprinkle with salt, and let rest 20 minutes. Rinse and pat dry.
  2. On foil-lined cookie sheet, toss the eggplant and the rest of ingredients together. (except the chicken). Place in oven and roast vegetables for 20 to 30 minutes at 400°.
  3. When veggies are done, place in a bowl. Keep warm.
  4. Assemble tacos by placing shredded chicken in tortilla, then a layer of roasted vegies, top with turnip salsa, and a dollop of greek yogurt or sour cream. Enjoy.

Breakfast for Dinner

Tomato Frittata with Corn, Basil and Cheese

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

Ingredients: 

  • 10 eggs
  • ¼ cup heavy cream
  • 6 oz mozzarella or goat cheese, crumbled
  • 3 Tbsp finely chopped fresh basil
  • ½ tsp lemon zest
  • 1 ¼ tsp kosher salt
  • ¼ tsp red pepper flakes
  • Freshly ground black pepper, to taste
  • 2 Tbsp butter
  • Kernels cut from 1 ear of corn (1 cup)
  • ½ pint small cherry tomatoes, or 1 cup diced heirloom tomatoes
  • 4 oz of cheese
  • 2 Tbsp of basil

Directions: 

  1. In large bowl whisk together eggs, cream, 6 oz cheese, 3 Tbsp basil, lemon zest, salt, red pepper flakes and black pepper.  Set aside.
  2. In a frittata pan or non-stick skillet melt butter.  Add the corn and cook, stirring occasionally, until softened.  Add egg mixture and cook, gently scraping sides and bottom of pan with a rubber spatula to allow uncooked eggs to flow underneath.  Reduce to low, place a shallow pan upside down on the deep pan and cook until the frittata is partially set, about 5 minutes. Remove shallow pan and arrange tomatoes and remaining cheese.  Cover with shallow pan and cook until eggs are set, about 10-12 minutes.
  3. Slide the frittata onto a cutting board.  Top with remaining basil and sprinkle of kosher salt. Cut into wedges.

Author Rachel Oberg

More posts by Rachel Oberg

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