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Recipes Inspired by the Box! Mon/Tues/Wed, Oct 28-30

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Sweet and Spicy Lemongrass Stir Fry

Vegetarian – Roasted Eggplants and Tomatoes

Super Salads – Honey-Sesame Salmon Salad with Crispy Potatoes

Something for the Sweet Tooth – Ginger Persimmon Bread

Foodie Focus – Radishes in Browned Butter and Lemon

Quick and Easy – 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:

Boil salted water.
Whisk together sauce ingredients. Set aside.
Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
Heat skillet and add oil. When hot add broccoli, squash, chili pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
Serve veggies over pasta.
Vegetarian

Roasted Eggplants and Tomatoes

Recipe via Food Network

See original recipe here

Ingredients:

4 Japanese eggplants, halved lengthwise

4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained

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)

⅛ C good olive oil

salt

pepper

⅛ 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.  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.  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.

 

Foodie Focus
Radishes in Browned Butter and Lemon

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:

Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.

Quick and Easy

Cucumber Salad

Recipe via My Recipes

See original recipe here

Ingredients:

3 tablespoons rice wine vinegar

2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 pickling cucumbers, peeled and thinly sliced
2 tablespoons chopped green onions

Directions:

Combine first 4 ingredients in a small bowl. Add cucumber and onions; toss to coat. Cover and chill.

Author Rachel Oberg

More posts by Rachel Oberg

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