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Recipes Inspired by the Box! Mon/Tues/Wed, Nov 9-11, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Roasted Broccoli and Squash with a Basil and Tahini Sauce

Soup of the Week – Spaghetti Soup

Quick and Easy – Radish and Feta Wraps

Something for the Sweet Tooth – Bread Pudding with Seasonal Fruit

Simple Suppers – Chicken and Roasted Eggplant and Tomato Tacos

Vegetarian – Scalloped Hasselback Potatoes


 

Spotlight on the Herb

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 head broccoli, cut into bite sized pieces (stems too, just peel the tough outer skin)
  • 1 medium or 2 small summer squash, cut into sticks
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • sauce: 1 T tahini paste
  • 1 t soy sauce or liquid aminos
  • 1 clove garlic
  • ½” cube fresh ginger (or good pinch dried)
  • pinch cayenne
  • 2-3 T plain yogurt (Greek or coconut) or silken tofu
  • ¼ t dried thyme or 1 t fresh
  • 2-3 T fresh basil
  • to taste olive oil
  • cooked rice, rice noodles, spaghetti squash, chicken, tofu, for serving (optional)

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss broccoli and squash with oil, salt, pepper, and cayenne. Roast for 10 minutes, flip, and roast for 10 minutes more (or until a bit crispy outside).
  3. Blend tahini through olive oil. Taste and adjust seasoning if desired.
  4. Serve veggies drizzled with sauce (over rice, rice noodles, spaghetti squash, chicken, or tofu, if desired).

Notes:

Serve with sliced fruit and a green salad.


 

Soup of the Week

Spaghetti Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 spaghetti squash, cooked (about 4 C)
  • 1 T olive oil, divided
  • 1 onion, chopped
  • 1 radish, chopped
  • 1 small summer squash, chopped
  • salt, to taste (about 1 to 1½ t)
  • pepper, to taste
  • 6 cloves garlic, diced
  • 1 t honey
  • 2 tomatoes, chopped
  • 1-8 oz. can tomato sauce
  • 2 T balsamic vinegar
  • 6-8 C vegetable stock
  • 1 T butter
  • parmesan cheese, grated, for topping

Directions:

  1. Cook squash: Halve, remove seeds, brush with olive oil, and bake cut side down at 350F for 45-60 minutes (or until flesh pierces easily with a fork). Scrape flesh from skin and set aside.
  2. Heat a soup pot, add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add garlic and honey and cook for about 1 minute.
  3. Add squash, tomatoes, tomato sauce, balsamic vinegar, and stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 20-30 minutes.
  4. Remove from heat and add butter. Taste and adjust seasoning if needed.
  5. Serve topped with parmesan cheese.

Quick and Easy

Radish and Feta Wraps

Photo credit De Ma Cuisine

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

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/red onion/chives/shallots, minced
  • ½ T fresh basil, minced
  • ½ to 1 T fresh dill, minced
  • ½ T fresh parsley, minced
  • to taste salt
  • 2-4 tortillas
  • spinach or lettuce (or any greens)

Directions:

  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Divide radish mixture between tortillas and top with greens.

Something for the Sweet Tooth 

Bread Pudding with Seasonal Fruit

Photo credit De Ma Cuisine

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

See original recipes here

Ingredients:

  • 1 t coconut oil (or canola)
  • 2 C stale bread (any kind), torn in small(ish) pieces
  • 3 eggs
  • 1 T white vinegar
  • 1 C whole milk (any kind)
  • 1/4 t cinnamon
  • pinch ginger
  • pinch salt
  • 1/4 C maple syrup
  • 1 t vanilla
  • 2 C fairly ripe seasonal fruit (apples, persimmons, pears), most chopped, a few sliced for topping
  • toppings (optional): chopped nuts, fresh fruit, plain yogurt, crème fraîche, maple syrup, cream

Directions:

  1. Pre-heat the oven to 350F.
  2. Pour vinegar into a measuring cup. Add milk to the 1 C line. Stir and let stand for about 5 minutes (it will thicken slightly and become buttermilk).
  3. Grease two 6″ ramekins with coconut oil. Add bread and fruit. Toss.
  4. Whisk together eggs through vanilla. Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet. Bake for 40-50 minutes, or until eggs are mostly set and have come to at least 160F. Remove from the oven and let them stand on a cooling rack for 10-20 minutes.
  5. Top with desired toppings.

Simple Suppers

Chicken and Roasted Eggplant and Tomato Tacos

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

Ingredients:

  • 1 whole chicken, roasted or baked with meat shredded
  • 1 large tomato, quartered and sliced into thin slices
  • 1 eggplant
  • 1 onion roughly chopped
  • drizzle of olive oil
  • dash of balsamic vinegar
  • salt and pepper to taste
  • 1 garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ c cilantro
  • shredded lettuce

Directions:

  1. Peel eggplant, halve lengthwise, and thinly slice horizontally. Spread on cutting board, sprinkle with salt, and let rest 20 minutes. Rinse and pat dry.
  2. On foil-lined cookie sheet, toss the eggplant and the rest of ingredients together (except the chicken). Place in oven and roast vegetables for 20 to 30 minutes at 400°. When veggies are done, place in a bowl. Keep warm.
  3. Assemble tacos by placing shredded chicken in tortilla, then a layer of roasted veggies, top lettuce, with turnip salsa, and a dollop of greek yogurt or sour cream. Enjoy.

Vegetarian

Scalloped Hasselback Potatoes

Photo credit Carol Peterson

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

Ingredients:

  • potatoes (however many you need to feed the fam)
  • cube of super cold butter
  • cheese of your choice
  • salt
  • pepper
  • olive oil
  • Greek-style yogurt
  • chopped basil

Directions:

  1. Scrub your potatoes until clean. Using a sharp knife, make slices across the potato being sure to stop before reaching the bottom. About ⅛ inch thick. Cut your cube of butter into slices and shove in the potato every other space. Cut your cheese the same so you have alternated butter, cheese, butter cheese. Transfer to a baking sheet. Season with salt and pepper (optional). Drizzle olive oil on top of potatoes.  Bake at 400°
    for about 45 minutes to an hour.
  2. When done, you can drizzle with heavy cream, add shredded cheddar cheese, and bake for an additional 10 to 15 minutes. Top with Greek-style yogurt and chopped basil.

Author Rachel Oberg

More posts by Rachel Oberg

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