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Recipes Inspired by the Box!
Mon/Tues/Wed, Sept 26-28, 2016

At a Glance – Recipes Inspired by the Box

Crispy Tofu with Black Bean Puree and Microgreens

Italian Potato Casserole with Sweet Peppers

Basil Pesto

Butternut Squash Soup

Oatmeal Apple Pear Crisp

Zucchini Tots


Crispy Tofu with Black Bean Puree and Microgreens

Recipe by DeMaCuisine for Abundant Harvest Organics

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 butternut squash or sweet potato
  • 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

Instructions:

  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.

Italian Potato Casserole with Sweet Peppers

Recipe by Carol Peterson

Ingredients:

  • 1 lb potatoes, peeled, cut into even pieces, boiled until tender and sliced
  • 1 Tbsp olive oil
  • ½ lb mushrooms, sliced (optional)
  • 1 medium red or green bell pepper, sliced
  • ½ lb Italian sweet peppers, sliced
  • ½ medium onion, chopped
  • 3 eggs, beaten
  • ¼ tsp seasoning salt
  • 1 ½ cups cream or whole milk
  • ½ lb bacon, fried and crumbled
  • 2 large tomatoes, peeled, seeded and chopped
  • Pepper to taste

Instructions:

  1. After potatoes have been cooked and drained, place the sliced potatoes in a 9″ oven proof dish.
  2. Sauté onions and mushrooms until just soft.
  3. Beat together eggs, cream, and salt and pepper.
  4. Cover the potatoes with the peppers, mushrooms and onion,  half the bacon, and tomato.
  5. Pour in the beaten egg mixture and cover with foil.
  6. Bake at 350˚ for 35 minutes.
  7. Uncover and add the rest of the bacon.
  8. Return to oven uncovered for about 10 minutes, or until top is nice and golden and a knife comes out clean.
  9. Optional:  Sprinkle with 1-2 cups grated cheese when adding bacon and returning to oven.

Basil Pesto

BasilPesto-3

Recipe by DeMaCuisine for Abundant Harvest Organics

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

Instructions:

  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.

Butternut Squash Soup

8soupsmall

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp butter
  • 2 medium potatoes, cubed
  • 1 small onion, chopped
  • 1 medium squash, peeled,seeded and cubed
  • 1 celery,chopped
  • 1 32 ounce container chicken stock
  • 1 medium carrot, chopped
  • salt and ground black pepper to taste

Instructions:

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.
  2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil.
  3. Reduce heat to low, cover pot, and simmer 40 min or until all veggies are tender.
  4. Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
  5. Season with salt and pepper.

Oatmeal Apple Pear Crisp

Recipe by Carol Peterson

Ingredients:

  • 2 c apples, peeled and sliced
  • 2 c pears, peeled and sliced
  • 2 tbsp brown sugar
  • 1½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1–2 tbsp lemon juice
  • ¾ c water

Crisp:

  • 1 c oats
  • ⅓ c flour
  • ¾ c brown sugar
  • ¼ tsp salt
  • ½ c butter melted

Instructions:

  1. Place peeled apples and pears in lemon juice.
  2. Place fruit in a greased 9 inch baking dish.
  3. Sprinkle in 2 tbsp brown sugar, cinnamon, and nutmeg and water.
  4. Combine dry crisp ingredients with butter until crumbly and cover fruit.
  5. Bake at 375 degrees for 30 to 40 minutes. Serve à la mode or with yogurt.

Zucchini Tots

Recipe by Carol Peterson

Ingredients:

  • Cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • ¼ medium onion minced
  • ¼ c grated sharp cedar cheese
  • ⅓ c seasoned breadcrumbs
  • ¼ tsp salt and pepper to taste

Instructions:

  1. Preheat oven to 400. Spray baking sheet.
  2. Grate the zucchini into a clean dish towel. Wring all the
  3. water out of the zucchini.Place in a bowl and combine all
  4. the ingredients and season with salt and pepper to taste.
  5. Spoon 1 tbsp of mixture into your hands and roll into
  6. small ovals. Place on baking sheet and bake for 16 –18
  7. min.Turn halfway through to become golden brown.

 

Author Uncle Vern

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