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Recipes Inspired by the Box! Mon/Tues/Wed, May 25-27, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Panzanella Salad

Vegan – Crispy Tofu with Black Bean Purée and Microgreens

Super Salads – Simple Summer Salad

Spotlight on the Herb – Basil Pesto

Something for the Sweet Tooth – Rustic Fruit Tart

Savory Sides – Farmer’s Favorite Curried Coconut Parsnips


Quick and Easy

Panzanella Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 3-4 C stale bread (any kind – or could sub 2-3 C quinoa or tofu), cubed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • ¼ to ½ C balsamic or red wine vinegar (or half vinegar half lemon juice)*
  • 1½ t dijon mustard
  • pinch cayenne (optional)
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 2 T to ¼ C olive oil*
  • 3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
  • 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, turkey, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Directions:

  1. Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they’re golden and toasty).
  2. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  3. Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.
Notes:
*Dressing quantities depends on how much salad there is.

Vegan

Crispy Tofu with Black Bean Purée and Microgreens

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C mashed squash
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Directions:

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn’t overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

Super Salads

Simple Summer Salad

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 clove garlic
  • 2-3 slices stale bread (frozen is best, for garlic)
  • 1 T olive oil
  • salt
  • pepper
  • 3-4 C lettuce, torn
  • ¼ C peas (fresh or frozen)
  • 20-30 almonds, chopped
  • ½ C squash, thinly sliced
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh or ½ t dried basil, chopped or crushed
  • 1 t fresh or ¼ t dried oregano, chopped or crushed
  • 1 clove garlic, minced
  • to taste salt
  • to taste pepper
  • 3 T olive oil

Directions:   

  1. Pre-heat the oven to 250F.
  2. Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
  3. Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
  4. Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

Spotlight on the Herb 

Basil Pesto

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ C almonds or pine nuts
  • 2 C packed down (about 1 bunch) fresh basil
  • 2-3 cloves garlic
  • ¼ to ½ C olive oil
  • to taste salt
  • 2 T to ¼ C parmesan cheese

Directions:

  1. Place all ingredients in a blending apparatus (food processor, hand blender, blender) and blend, adding more olive oil and scraping down the sides as needed.
  2. Taste and adjust seasoning if needed.
  3. Divide into 4 and spread on four pieces of parchment paper, which can be stacked in a freezer safe container.

Something for the Sweet Tooth

Rustic Fruit Tart

Photo credit Abundant Harvest Organics

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

Filling:

  • 2 ripe peaches or nectarines, peeled, pitted & sliced
  • 2 c fresh strawberries, sliced or other fruit
  • 2 tbsp granulated sugar
  • 1 tsp vanilla

Crust:

  • 1½ c flour
  • ¼ c ice water
  • 3 tbsp granulated sugar
  • ¼ tsp salt
  • ½ c cold butter, cubed
  • 1 egg beaten for brushing on

Directions: 

  1. Preheat oven to 425 degrees.
  2. For the filling mix the fruit together in a bowl. Add the sugar and vanilla, tossing to coat. Set aside while the crust is made.
  3. For the crust: In a bowl, whisk the flour, sugar, and salt together. Using a pastry cutter, fork, or your hands, cut in the butter until the mixture is crumbly. Add the ice water, stirring with a fork until the flour is moistened. Add up to 2 more tbsp of ice water if the dough seems dry. Gently knead until the dough comes together and forms into a ball.
  4. Line a large baking sheet with parchment or use a silicone baking mat. Roll dough into a 12 inch circle. Place circle on  the baking sheet. Spoon the fruit filling (not the juice) into the center of the dough leaving a 2 to 3 inch border. Gently fold the edges over the fruit overlapping if necessary. Now pour all but 2 tbsp of juice over fruit. Brush crust with beaten egg. Bake for 25 to 35 minutes. Enjoy!

Savory Sides

Farmer’s Favorite Curried Coconut Parsnips

Recipe from Abundant Harvest Organics via Rancho Piccolo

Ingredients: 

  • 3–4 large parsnips
  • 1 medium onion, finely chopped
  • olive oil
  • curry powder
  • coconut oil

Directions: 

  1. Peel the parsnips, cut into chunks and steam until tender.
  2. While parsnips are steaming, sauté onion and curry powder in olive oil in a hot wok. Make sure oil is hot before you add the curry powder, so the spices can toast. When parsnips are tender, add them to the wok. Stir in about a tbsp of coconut oil. Salt to taste and serve warm.

Author Rachel Oberg

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