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Recipes Inspired by the Box! Mon/Tues/Wed, May 18-20, 2015

At a Glance – Recipes Inspired by the Box

Vegan – Roasted Stone Fruit with Bulgur and Fennel

Sandwich Time – Radish and Feta Toasts

Simple Suppers – Squash ‘n Eggs

Soup of the Week – Chicken Noodle Soup

Super Salads – Taco Salad

Spotlight on the Herb – Peach and Mint Ice Tea


Vegan

Roasted Stone Fruit with Bulgur and Fennel

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C firm stone fruit (apricots, nectarines, apriums, or peaches), sliced ¼” thick
  • to taste salt
  • to taste pepper
  • 1 t olive oil
  • 1 T olive oil
  • 1 C onion, chopped
  • ⅓ C fennel, chopped
  • to taste salt
  • to taste pepper
  • 1 C bulgur wheat (or quinoa, brown rice, or barley)
  • 2 C vegetable stock (or water)
  • pinch saffron (optional)
  • pinch ginger
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 T plus 2 t lemon juice
  • ½ C nuts (almonds or pistachios), roughly chopped

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss stone fruit with salt, pepper, and 1 t olive oil. Place on a baking sheet and roast for about 7 minutes, flip, then about 7-8 minutes more (or until fruit is lightly browned).
  3. While fruit cooks, heat a medium sized sauce pan over medium or medium-low heat. Add 1 T olive oil. When oil is hot, add onion, fennel, salt, and pepper. Cook for 3-5 minutes, stirring occasionally. Add bulgur and cook for 1 minute more. Add stock, turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7-8 minutes (or until bulgur is cooked).
  4. Add stone fruit through lemon juice to bulgur mixture. Taste and adjust seasoning if needed. Cool for about 10 minutes, then serve topped with nuts.

Sandwich Time

Radish and Feta Toasts

Photo credit De Ma Cuisine

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

Ingredients:

  • ¼ C radish, minced
  • ½ T salted butter, at room temperature/softened
  • ½ T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • ¼ C spring onion, minced
  • ½ T fresh basil, minced
  • ½ to 1 T fresh dill, minced
  • ½ T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted

Directions:

  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.
  3. Enjoy.

Simple Suppers

Squash ‘n Eggs

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 T salted butter
  • 1 C summer squash*, chopped
  • 1/2 C radishes, chopped
  • ½ t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
  • pinch salt
  • 1 clove garlic, minced
  • 2 eggs
  • 2 T milk
  • pinch salt
  • ¼ C sharp cheddar cheese, grated

Directions:   

  1. Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
  2. Add garlic and cook for 1 minute.
  3. Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
  4. Sprinkle with cheese, then stir cheese in. Cook 1 minute more.
Notes:
*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes…

Soup of the Week 

Chicken Noodle Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C fennel (any part), chopped
  • 1 C green beans, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • ½ C turnip (or rutabaga), chopped
  • ½ C radish, chopped
  • 1 C summer squash, chopped
  • (could also add celery, broccoli, parsnip, bell pepper, peas, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • ½ t each dried (or ½ T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Directions:

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through summer squash, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

 

Super Salads

Taco Salad

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1/4 to 1/2 lb. ground beef
  • 1/4 t chili powder
  • 1/4 t smoked paprika
  • 1/4 t sweet paprika
  • pinch cumin
  • pinch salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C lettuce, torn
  • 1 small bell pepper, chopped
  • 1/2 C zucchini, finely chopped or grated
  • 1/2 C broccoli, chopped into small pieces
  • 1 tomato, chopped
  • 1/2 T chives, chopped
  • 1/4 C cheddar cheese, grated
  • corn chips, crumbled slightly, if desired
  • Greek yogurt
  • Nopales Relish

Directions: 

  1. Cook beef with seasonings. Drain and discard fat. Set aside.
  2. Divide lettuce into two bowls and top with remaining veggies, chives, cheese, yogurt, and nopales relish.

Spotlight on the Herb

Peach and Mint Ice Tea

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • 8 cups boiling water
  • 8 tea bags
  • 4 ripe peaches cut into wedges
  • 1 small bunch of fresh mint
  • Sugar to taste if desired

Directions: 

  1. Pour the water into a pitcher.  Add tea bags and let simmer for 10 minutes.  Remove and discard the bags and allow the tea to cool.
  2. Add peaches, mint and sugar.  Allow to sit for a period of time.
  3. Pour over ice or strain the peaches and mint before serving.

Author Rachel Oberg

More posts by Rachel Oberg

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