Recipes Inspired by the Box! Mon/Tues/Wed, May 11-13, 2015

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Fresh Fruit and Basil Stuffed French Toast

Soup of the Week – Cannellini and Beet Green Soup with Feta

Spotlight on the Herb – Roasted Stuffed Squash (with Rachel O Instructional Video!)

Something for the Sweet Tooth – Vegan Fruit Crisp

Savory Sides – Beets and Red Onions

Simple Suppers – Chinese Cabbage Wraps


Breakfast for Dinner

Fresh Fruit and Basil Stuffed French Toast

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 egg
  • 1 T milk
  • pinch salt
  • 1 T peanut butter
  • 2 slices bread
  • ¼ C stone fruit, thinly sliced, divided
  • ¼ C strawberries or blueberries, divided
  • ¼ t lemon zest, divided
  • ½ t fresh basil, chopped, divided
  • 1 T coconut oil
  • maple syrup, for topping
  • lemon slice, for topping

Directions:

  1. In a shallow bowl, whisk egg with milk and salt.
  2. Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the stone fruit, strawberries or blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
  3. Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it’s done.
  4. Serve topped with remaining stone fruit, strawberries or blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.

Soup of the Week

Cannellini and Beet Green Soup with Feta

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped (or mixture of carrot and radish)
  • to taste, salt
  • to taste, pepper
  • 1 clove garlic, chopped
  • 1 T red wine vinegar
  • 4-5 C vegetable stock
  • 1-15 oz. can cannellini beans, drained and rinsed
  • 1 T fresh oregano, chopped
  • 1/2 C (1/2 bunch) beet greens (washed well, including stems, to save for stock), chopped
  • 1/2 C (1/2 bunch) mizuna, chopped
  • (or kale, spinach, or chard)
  • ½ T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping

Directions:

  1. Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
  2. Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the greens and cook for 10 minutes more.
  3. Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
  4. Serve topped with feta.

Spotlight on the Herb

Roasted Stuffed Squash

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via Rachel Oberg of De Ma Cuisine

See original recipe here

Ingredients: 

  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • to taste salt
  • to taste pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1 t fresh thyme, chopped
  • 1 t fresh sage, chopped
  • 1 T lemon juice
  • ¼ parmesan cheese, grated
  • ⅓ C gruyère, grated
  • fresh basil, chopped (for topping)

Directions:   

  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes:
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce! Recipe has since been adapted to include fresh herbs rather than dried. If using dried oregano, basil, thyme, and sage, reduce to ¼ t of each.

Something for the Sweet Tooth 

Vegan Fruit Crisp

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C blueberries
  • 1 C strawberries (could sub blackberries), chopped
  • 2 ½ C (heaping) apriums/apricots or nectarines (could sub apples, pears, plums, persimmons), chopped
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • ⅓ C honey
  • ⅓ C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
  • ⅓ C maple syrup (or honey)
  • 4 C oats
  • ⅓ C coconut palm sugar
  • 2 T whole wheat flour
  • 1 t cinnamon
  • dash nutmeg
  • pinch allspice
  • ⅓ C maple syrup
  • 3 T coconut oil, melted
  • 2 T honey
  • 1 T coconut oil, plus more for greasing the pan

Directions:

  1. Pre-heat the oven to 350F.
  2. Combine fruit in a bowl.
  3. Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
  4. Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
  5. Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
  6. Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.
Notes:
If you’d prefer a non-vegan crisp, use butter instead of coconut oil.
If you have vegan friends who don’t eat honey, just use maple syrup.
For gluten-free, use your favorite GF flour and oats.

Savory Sides

Beets and Red Onions

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • ½ cup cider vinegar
  • ¼ cup sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 large red onion cut in wedges
  • ¼ cup water
  • ½ tsp salt

Directions: 

  1. Cut tops off of beets, wash and steam the beets until tender. After they have cooled the skins will slide right off. If beets are small they may be left whole, or slice and quarter. Place in a bowl that can be sealed.
  2. In saucepan combine vinegar, sugar, water and remaining spices. Bring to a boil and stir occasionally. Stir in onion. Return to a boil, reduce heat. Simmer, covered, 10 minutes or until tender.
  3. Pour onion mixture over beets and let stand covered for 30 minutes. Seal bowl and refrigerate overnight before serving.
  4. Can be sliced and served over salad or by itself with feta cheese sprinkled on top.

Simple Suppers

Chinese Cabbage Wraps

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

Ingredients: 

  • Napa or Chinese cabbage
  • Carrots
  • Summer Squash
  • Onions
  • Green Garlic
  • Other veggies as desired

Directions: 

  1. Wash and cut end of cabbage. Leave whole to dry on paper towel.
  2. Stir fry together: 1-2 carrots that have been washed and diced, your summer squash that have been cleaned and cut into bite size pieces, onions that have been diced, green garlic that has been diced enough to your liking. You may add diced chicken that has been tenderizing in orange or lemon juice. Season with salt and pepper.
  3. When all has been stir fried, serve on a cabbage leaf and roll up to eat like a taco. You may also add steamed rice. Serve with orange slices or wedges.

Author Rachel Oberg

More posts by Rachel Oberg

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