Recipes Inspired by the Box!
Mon/Tues/Wed, May 16-18, 2016

At a Glance – Recipes Inspired by the Box

Creamy Cucumber and Tomato Salad

End of Spring Smoothie

Oregano Salad Dressing

Sauteed Chard with Shallots and Garlic

Spring Quiche Trio

Vegan Fruit Crisp


Creamy Cucumber and Tomato Salad

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Instructions:

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

End of Spring Smoothie

 

Recipe and Photo by Health Coach and Subscriber Cameron Barrios

Ingredients:

  • 1 nectarine, pit removed
  • 3 apriums, frozen, pit removed (can sub in additional nectarine or peach if apriums are not available)
  • 1/4 of 1 avocado
  • 5 strawberries, frozen
  • 3 kale leaves, fresh, stem removed
  •  juice of 1 fresh orange
  •  juice of 1/2 a fresh lime
  • 1 tbsp. bee pollen
  • 2 tbsp. chia seeds
  • 1 tsp. raw maca powder
  • 1 tbsp. of your favorite “green” powder

Instructions:

  1. Place all fresh ingredients in high-speed blender.
  2. Place all frozen ingredients in blender on top of fresh ingredients. B
  3. lend on high until desired consistency is reached. If smoothie is too thick, add a splash of water and blend briefly.

Oregano Salad Dressing

Recipe by Carol Peterson

Ingredients:

  • ¼ cup fresh lemon juice
  • ¾ cup olive oil
  • 3 teaspoons fresh chopped oregano leaves
  • Salt and pepper

Instructions:

  1. Combine all ingredients and dress salad.
  2. Accompany the salad with wedges of tomatoes, hard boiled eggs, spring onion, blanched asparagus and a sprinkle of feta cheese.

Sauteed Chard with Shallots and Garlic

 

Recipe by AHO Kitchen Team

Ingredients:

  • 1 Bunch of Chard, chopped
  • 3 Shallots, sliced thin
  • 5 Cloves of Garlic, minced
  • 3 Tablespoons of Butter
  • 1 tsp of Chicken Bouillon
  • 1/4 Cup Dry White Wine
  • Salt to taste
  • Red Chili Flakes to taste

Instructions:

  1. Add your Butter and Dry White Wine to a hot saute pan and top the Butter pad with your Chicken Stock.
  2. When Butter is melted, add in Shallots and Garlic, Salt, and Chili Flakes and cook till lightly browned.
  3. Add in your bunch of chopped Rainbow Chard to the pan, toss and saute until wilted. Enjoy!

Spring Quiche Trio

Recipe by Carol Peterson

Ingredients:

Ingredients:

  • 3 eggs
  • 1 cup evaporated milk
  • ¼ tsp salt
  • ¼ tsp pepper

Crust:

  • 3 cups uncooked potatoes (coarsely grated)
  • 3 Tbsp oil

Filling:

  • 1 cup onion or leeks, thinly sliced
  • 1 cup broccoli, chopped
  • 2 cups spinach
  • 1 cup Swiss cheese, shredded
  • ½ cup bacon, cooked & crumbled(May substitute ham)

Instructions:

  1. Preheat Oven to 425. Beat together eggs, evaporated milk, salt and pepper, set aside.
  2. Mix together crust ingredients. Press into bottom and sides of 9″ pie pan. Bake in preheated oven at 425º until just starting to brown, about 15 minutes.
  3. Sauté onion and broccoli together in a pan for 5-10 minutes. Add spinach and cook until wilted.
  4. Place bacon and cheese in the bottom of the prepared crust. (Reserve ¼ cup of cheese) Top with the spinach-broccoli mixture.
  5. Pour on egg mixture, that had been set aside, over the top and sprinkle with reserved cheese.
  6. Bake in preheated oven at 425º for 15 minutes.
  7. Reduce heat to 350º and bake until browned on top and set in the middle, another 25-30 minutes.
  8. Allow to cool before cutting and serving.

Vegan Fruit Crisp

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C blueberries
  • 1 C strawberries (could sub blackberries), chopped
  • 2 C (heaping) nectarines (could sub apples, pears, plums, persimmons), chopped
  • ½ C apriums/apricots (could sub peaches), 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

Instructions:

  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.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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