Recipes Inspired by the Box! Mon/Tues/Wed, Oct 19-21, 2015

At a Glance – Recipes Inspired by the Box

Appealing Appetizers – Winter Squash Dip

Spotlight on the Herb – Herbed Roasted Chicken Thighs with Tomatoes

Quick and Easy – Eggplant and Summer Squash Tacos

Vegan – Garlicky Bok Choy

Super Salads – Mustard Greens, Arugula, Chicken and Feta Salad

Savory Sides – Spicy Sweet Potato Chips


 

Appealing Appetizers

Winter Squash Dip

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed,carrots, ends trimmed
  • 1 head garlic, top sliced off
  • a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
  • 2 t olive oil
  • 2 C combination of any: garbanzo, white, kidney, or black beans; cooked
  • 1 C greens (optional), chopped
  • ¼ C combination of any: fresh basil, parsley, or thyme
  • 2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
  • 1 C combination of any: corn, tomatoes (fresh or dried)
  • to taste salt
  • ¼ C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
  • raw veggies (summer squash, carrots, radishes, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (sweet potatoes, summer squash, eggplant, fennel), chips, crackers, or bread; for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn’t halve it – if you halved it and are planning to serve the dip in it, you could slice a bit off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
  3. Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
  4. Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
  5. Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.

 

Spotlight on the Herb

Herbed Roasted Chicken Thighs with Tomatoes

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh marjoram
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26) (or use 2-3 chopped tomatoes)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • 1 t fresh thyme
  • 1 T fresh marjoram, chopped
  • 1 t fresh oregano, chopped
  • 1 t fresh parsley, chopped
  • 1 t fresh rosemary, chopped
  • to taste, salt
  • to taste, pepper
  • ¼ C red wine vinegar
  • ¼ C balsamic vinegar

Directions:

  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of marjoram and swirl around (infusing the butter and oil) for 2 minutes. Discard marjoram.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Quick and Easy 

Eggplant and Summer Squash Tacos

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 medium-sized eggplant, peeled and sliced about ¼” thick
  • salt
  • 2 t olive oil
  • salt
  • ¼ t chili powder
  • 2 tortillas (flour or corn)
  • 1-2 C lettuce or mesclun leaf mix, shredded
  • ½ C summer squash, thinly sliced and chopped
  • ¼ C bell pepper (optional), chopped
  • 2 T red onion, diced
  • 1 tomato, chopped
  • 1 T chives, chopped
  • ½ hot pepper, ribs and seeds removed, minced
  • ¼ C feta cheese (or extra firm tofu), crumbled
  • pinch salt
  • white vinegar

Directions:

  1. Sprinkle eggplant with salt and let stand for about 15 minutes. Rinse and pat dry. Slice into strips. Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1-2 minutes more. Ad oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
  2. Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.

Vegan

Garlicky Bok Choy

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

Ingredients:

  • 1-2 Tbsp peanut oil
  • 1 head bok choy
  • Garlic, sliced or chopped
  • Fresh Ginger

Directions:

  1. Preheat peanut oil in a wok or large pan until rippling. Halve the head of bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt. The amount of garlic and ginger used is a matter of personal preference.

Notes:

Serve with a stir fry of: eggplant, summer squash, and carrots.


Super Salads

Mustard Greens, Arugula, Chicken and Feta Salad

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

Ingredients:

  • 1 bunch mustard greens, torn into bite size pieces               
  • 1 bunch arugula, torn in bite size pieces
  • 1 chicken breast grilled and sliced
  • 1 6 oz container crumbled feta cheese
  • ½ c cider vinegar
  • 2 tsp honey
  • ½ tsp salt
  • ½ tsp black pepper
  • ⅓ c raisins
  • ½ tsp French tarragon
  • ⅓ c chopped walnuts or pecans
  • ½ c olive oil
  • a few sliced pears

Directions:

  1. Whisk the vinegar, honey, salt, pepper, and tarragon in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended.
  2. Place the greens, chicken, feta cheese, raisins, and nuts into a bowl. Toss with the dressing to serve. Garnish with pear slices.

Savory Sides

Spicy Sweet Potato Chips

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • ¼ tsp cayenne pepper
  • 3 large sweet potatos, peeled and cut into ¼ inch slices
  • salt and pepper to taste

Directions:

  1. Preheat oven to 450°
  2. Line baking sheet with aluminum foil.
  3. Stir together olive oil, maple syrup, and cayenne pepper in a bowl. Brush the sweet potato slices with the mixture and place onto  baking sheet. Sprinkle with salt and pepper. Bake for 8 minutes then turn potato slices over and brush with remaining maple mixture. Bake until crispy on the edges another 7 to 8 minutes more.

Author Rachel Oberg

More posts by Rachel Oberg

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