Recipes Inspired by the Box! Mon/Tues/Wed, June 29-July 1, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Succotash

Simple Suppers – Fish Wellingtons

Something for the Sweet Tooth – Stone Fruit and Black Pepper Galette

Vegan – Basil Green Beans

Quick and Easy – Grilled Chicken and Watermelon Salad

Super Salads – Tomato Watermelon Salad


Spotlight on the Herb 

Succotash

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C green beans, cut into 1″ pieces
  • 2 C corn (about 3 cobs) (frozen corn could be used)
  • 2 C summer squash, chopped
  • 1 onion, chopped
  • (could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
  • 1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
  • to taste salt
  • to taste pepper
  • 1 C (heaping) tomato, chopped
  • 1 T garlic (about 2 cloves), diced
  • 1 t vinegar (white, red wine, rice)
  • 2 T basil, chopped, for topping

Directions:

  1. Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
  2. Serve topped with fresh basil.

Simple Suppers

Fish Wellingtons

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C vegetable stock (or white wine)
  • 1 fillet fish (Swordfish or Halibut), skin removed
  • pinch salt
  • pinch pepper
  • pinch fennel pollen
  • 2 T butter
  • 4 small potatoes, halved and thinly sliced
  • to taste salt
  • to taste pepper
  • pinch fennel pollen
  • 1 small zucchini, thinly sliced and chopped
  • 1 clove garlic, minced
  • 1 pie crust, divided equally into 3 pieces
  • 1 tomato, sliced
  • 1 egg, beaten
  • coarse sea salt

Directions:

  1. Pre-heat the oven to 375F.
  2. Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
  3. Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add zucchini and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
  4. Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
  5. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.

Something for the Sweet Tooth

Stone Fruit and Black Pepper Galette

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 pie crust
  • ⅛ to ¼ C honey
  • ⅛ to ¼ C maple syrup
  • 1 t lemon zest
  • 1 T lemon juice
  • pinch salt
  • ¼ t freshly ground black pepper
  • 3 C super ripe stone fruit (any of combination of all: apricots, plums, peaches, nectarines, pluots, apriums)
  • 1 T butter, cut into small pieces
  • butter, for baking
  • flour, for baking
  • 2 T almonds, chopped
  • 1 egg, whisked

Directions:   

  1. Prepare pie crust and chill for an hour. Remove from fridge 15 minutes before rolling out.
  2. Pre-heat the oven to 375F.
  3. Whisk together honey through pepper. Add apricots and butter, tossing gently to combine.
  4. Butter and lightly flour a piece of parchment paper, that’s on a baking sheet.
  5. Roll out pie crust to be about 12-14″ in diameter. Gently fold in half and in half again, and pick it up to place on the parchment paper. Unfold.
  6. Scoop the apricot mixture into the center of the crust. Sprinkle with almonds. Gently fold the crust up and around the filling, leaving the center open. Make sure there are no cracks, or the liquid will run. Brush crust with egg and bake for 25-30 minutes, or until the crust is golden and flaky.
  7. If any sauce leaks out, scrape off the pan with a spoon and drizzle over the galette (it will be like a caramel).
  8. Let cool completely before serving.

Vegan

Basil Green Beans

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

Ingredients:

  • Fresh Green Beans
  • Bunch Basil
  • Salt and Pepper

Directions:

  1. Boil beans in salted water until tender. Rinse with cold water and let them cool to room temperature.
  2. Toss with salt and 1 cup chopped basil leaves for every half pound of green beans.

Quick and Easy 

Grilled Chicken and Watermelon Salad

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

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
  • 2 cups watermelon (or berries), sliced
  • 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, fruit, almonds together. Add the chicken when cooled and sliced and then last sprinkle with feta or Parmesan cheese.

Super Salads

Tomato Watermelon Salad

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

Ingredients: 

  • 1 large watermelon, cut into 1 inch cubes
  • 4 tomatoes, cut into 1 inch dice
  • 1 c crumbled feta cheese
  • 12 mint leaves sliced thinly
  • ¼ c olive oil
  • 1 sweet onion thinly sliced
  • 2 tbsp white balsamic vinegar
  • pinch coarse salt to taste
  • pinch ground black pepper to taste

Directions: 

  1. Gently mix watermelon, tomatoes, mint, onion and feta cheese in a large bowl.
  2. Whisk olive oil, vinegar, salt, and pepper together in small bowl. Drizzle dressing over salad and gently toss to coat.
  3. *Make adjustments to quantities depending on the amount of people you are serving.

Author Rachel Oberg

More posts by Rachel Oberg

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