
At a Glance – Recipes Inspired by the Box
Spotlight on the Herb –Â Sweet and Spicy Lemongrass Stir Fry
Vegetarian –Â Roasted Eggplants and Tomatoes
Super Salads –Â Honey-Sesame Salmon Salad with Crispy Potatoes
Something for the Sweet Tooth –Â Ginger Persimmon Bread
Foodie Focus –Â Radishes in Browned Butter and Lemon
Quick and Easy –Â Cucumber Salad
Spotlight on the Herb
Sweet and Spicy Lemongrass Stir Fry
Photo credit De Ma Cuisine
Recipe via Rachel Oberg of De Ma Cuisine
See original recipe here
Ingredients:
Soba noodles
1 T coconut oil
1 head broccoli, cut into bite sized pieces
1 medium summer squash, julienned
1 serrano pepper, seeds and ribs removed, minced
1-2 T prepared lemongrass
2 lg cloves garlic, sliced
Sauce: 1 T cornstarch
½ C cold water
½ T red wine vinegar
2 T white vinegar
1 T honey
½ t ginger, dried
to taste, salt
Directions:

Roasted Eggplants and Tomatoes
Recipe via Food Network
See original recipe here
Ingredients:
4 Japanese eggplants, halved lengthwise
1/3 cup dried plain bread crumbs
Directions:
Preheat the oven to 450 degrees F.
Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Super Salads
Honey-Sesame Salmon Salad with Crispy Potatoes
Photo credit De Ma Cuisine
Recipe via De Ma Cuisine
See original recipe here
Ingredients:
Marinade: 2 T honey
2 T red wine vinegar
½ t salt
¼ C white vinegar
1 T dijon mustard
2 salmon filets
Salad: 2-4 C lettuce
2 hard boiled eggs, sliced
½ large tomato cut into chunks
crispy potatoes
toasted sesame seeds
croutons
orange vinaigrette
Crispy Potatoes:
4-5 small to medium potatoes
1 to 1½ t olive oil
salt
pepper
Orange Vinaigrette:
¼ C orange juice (from 1 to 3 oranges, depending on size and juiciness)
â…› C good olive oil
salt
pepper
â…› C red wine vinegar
Directions:
Pre-heat oven to 350F.
Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
Crispy Potatoes: Slice potatoes in small wedges.
Toss with olive oil, salt, and pepper.
Bake at 350F for 30 minutes, flipping once if desired.
Salmon: Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
Let salmon cool a bit. Remove skin and break into large pieces.
Orange Vinaigrette: Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.
Toast sesame seeds in a dry skillet for a few minutes.
Toss lettuce and tomato with vinaigrette. Top with salmon, egg slices, potato wedges, croutons, sesame seeds, and a little more vinaigrette.
Something for the Sweet Tooth
Ginger Persimmon Bread
Recipe via Joy the Baker
See original recipe here
makes one 9x4x3-inch loaf
Ingredients:
1/2 cup persimmon pulp
1 teaspoon baking soda
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon salt
1 heaping teaspoon finely grated fresh ginger
1/3 cup water
1 1/2 cups all-purpose flour
Directions:
Place a rack in the upper third of the oven and preheat to 350 degrees F.
Grease a 9x4x3-inch loaf pan and set aside.
In a large bowl whisk together flour and salt.
In a small bowl, whisk together persimmon pulp and baking soda. Â This will thicken the pulp a bit.
In a medium bowl…. (yea, we using a lot of bowls) whisk together sugar, oil, eggs, spices, and fresh ginger.  Once well incorporated, whisk in the persimmon mixture.  Pour the wet ingredients, all at once, into the dry ingredients.  Fold to incorporate.  Once no flour remains, pour into the loaf pan and place in the oven.
Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean. Â Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.
Recipe via My Recipes
See original recipe here
Ingredients:
3 cups radishes, halved lengthwise, with root and 1-inch stem left on
1 tablespoon butter
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 cup torn radish leaves
1/4 teaspoon freshly ground black pepper
Directions:
Quick and Easy
Cucumber Salad
Directions:
Combine first 4 ingredients in a small bowl. Add cucumber and onions; toss to coat. Cover and chill.
Recent Comments