Recipes Inspired by the Box! Mon/Tues/Wed, Sept 7-9, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Tuna Boats

Gluten-Free – Shepherd’s Pie

Simple Suppers – Beef and Bean Enchiladas

Vegetarian – Stuffed Zucchini with Potato and Pesto

Spotlight on the Herb – Summer Squash Pancakes with Oregano Chive Cream Sauce

Something for the Sweet Tooth – Chocolate Zucchini Cupcakes


Quick and Easy

Tuna Boats

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 T salsa
  • 1-2 T plain yogurt
  • 1 T olive oil
  • 1/2 to 1 T oregano and cilantro, chopped or cut in a chiffonade
  • 1 chile pepper, ribs and seeds removed, diced
  • bell pepper, diced
  • tomato, diced
  • 1 T shallot or red onion, diced
  • 1/4 C black beans
  • to taste salt
  • 1-5oz. can tuna
  • avocado, tomato, or bell pepper (halved, center scooped out if applicable), for serving

Directions:

  1. Combine salsa through tuna. Taste and adjust seasoning if desired.
  2. Scoop tuna mixture into avocado, tomato, or bell pepper.

Gluten-Free

Shepherd’s Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 1 summer squash, chopped
  • 1 C eggplant, peeled and chopped
  • 1 small onion, chopped
  • 1 C broccoli, chopped
  • to taste, salt
  • to taste, pepper
  • ½ t chili powder (plus more for sprinkling)
  • 1/2 t oregano, minced
  • 1 tomato, chopped
  • 5 cloves garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • ¼ C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • ½ to 1 C Gruyere cheese, grated

Directions:

  1. Pre-heat oven to 375F.
  2. Slice eggplant and sprinkle with salt. Let stand for 15-30 minutes. Rinse and pat dry. Cut as directed.
  3. Heat oven safe skillet. Add beef. When partially cooked, add carrots through chili powder. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  4. Add oregano, tomato, and garlic, cook 1 minute.
  5. Add balsamic vinegar and tomato paste, cook 2 minutes.
  6. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  7. Taste and adjust seasonings.
  8. Smooth out and top with mashed potatoes, cheese, and sprinkle with chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.

Simple Suppers

Beef and Bean Enchiladas

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t olive oil
  • ¼ to ½ C bell peppers, chopped
  • ½ to 1 C summer squash, chopped
  • 1 chile pepper, ribs and seeds removed, diced
  • pinch salt
  • 1-2 C Chili (I used Beef Chili), or 1 lb. ground beef
  • 8-15 oz. kidney beans
  • 1½ C cooked spaghetti squash (or add more beans and summer squash)
  • ¼ C salsa
  • 1 C tomatoes, chopped
  • ½ t chili powder (or more if using ground beef)
  • pinch ginger
  • 1/2 t oregano, chopped
  • to taste salt
  • to taste pepper
  • ½ to 1 C tomato sauce (add an extra ¼ C if using ground beef)
  • to taste salt
  • to taste pepper
  • 8-10 tortillas
  • 1 C cheese, grated (Monterey/Pepper Jack or Cheddar)
  • Greek yogurt, for topping
  • 1-2 fresh tomatoes, chopped, for topping
  • chile pepper, chopped, for topping (optional – if you like it extra spicy)

Directions:

  1. Pre-heat oven to 350F.
  2. Heat a skillet, add olive oil. When oil is hot, add bell peppers, summer squash, chile pepper, and a pinch of salt. Cook for about 5 minutes, or until veggies are tender, over medium heat, stirring occasionally. (Note: if using raw ground beef, cook first, then add veggies when beef is almost done. Add the extra ¼ C tomato sauce with the beans in the next step.)
  3. Mix together chili, beans, spaghetti squash, salsa, tomatoes, chili powder, ginger, oregano, salt, and pepper. Add to skillet. Bring to a boil, reduce to a simmer, and cook for about 5 minutes. Taste and adjust seasoning if needed.
  4. Mix tomato sauce with salt and pepper. Pour into the bottom of a greased 9×13 baking dish.
  5. Divide the beef and bean filling between the tortillas. Fold ends in and roll up. Place seam side down in tomato sauced pan. Top with salsa and cheese. Bake for 20 minutes, uncovered, or until cheese is melted.
  6. Serve topped with yogurt and fresh tomatoes (and jalapeño if desired).

Notes:

Serve with chilled watermelon.


Vegetarian

Stuffed Zucchini with Potato and Pesto

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 4 Summer Squash
  • 1 large potato peeled
  • 1/4 c Parmesan Cheese
  • 1/4 c cheddar cheese
  • 2 cloves garlic,minced
  • 1 egg beaten
  • 2 tbsp butter
  • 1 tbsp pesto
  • 2 tsp chives, chopped
  • 1 tsp savory, chopped
  • salt and pepper to taste

Directions:

  1. Remove the stem of squash and slice in half. Scoop out the centers of each half, leaving ¼ inch flesh still intact. Save scooped out squash.
  2. Bring a large pot of water to a boil and cook potatoes until tender. About 20 minutes. Remove from water, place in a bowl and mash well. Add scooped out zucchini or summer squash, Parmesan, Cheddar, garlic, beaten egg, and butter and mash and mix together. Then add pesto, chives, savory, salt and pepper. Stuff each squash boat with potato mixture and place squash on a baking sheet covered with foil. Cover and bake for 20 minutes. Remove foil and cook for another 15 minutes.

Notes:

Serve with a green salad with cherry tomatoes.


Spotlight on the Herb 

Summer Squash Pancakes with Oregano Chive Cream Sauce

Photo credit: J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • Pancakes
  • 2 squash grated
  • 2 carrots, grated
  • 1 ¼ tsp salt
  • ¼ c flour
  • 1 ½ tsp sugar
  • 1 ½ tsp pepper
  • 2 egg whites
  • olive oil
  • 1-2 diced sweet peppers
  • Basil Chive Cream Sauce
  • ¾ c sour cream
  • ¼ c chopped basil
  • 2 tbsp chopped fresh garlic chives
  • salt and pepper to taste

Directions:

  1. Pancakes: Shred squash and carrots into colander and toss with salt, let stand for 20 min.
  2. Then take handfuls at a time and squeeze all the liquid out.
  3. Transfer to a large bowl and combine with flour, sugar (optional), pepper, and sweet peppers.
  4. Using a mixer beat egg whites with salt until they form stiff peaks. Fold into veggies.
  5. In heated skillet with olive oil spoon ¼ c mixture into pan and flatten with a spoon. Cook until golden brown. Place on plate sprinkle with a bit of salt and a dollop of cream sauce.

Something for the Sweet Tooth

Chocolate Zucchini Cupcakes

Photo credit: Tina, a Palmdale Subscriber

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 c shredded zucchini
  • 3 eggs
  • 2 c sugar
  • 1 c cooking oil
  • 2 tsp vanilla
  • 2 c flour
  • 1 c unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 c chocolate chips

Directions: 

  1. Line muffin tins with paper or slightly coat with cooking spray.
  2. In a large bowl stir together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate chips. Stir until combined. Spoon batter into prepared cups, filling half full. Bake 25 minutes.
  3. Allow to cool, add frosting if desired, or serve with your homemade peach or nectarine ice cream.

Author Rachel Oberg

More posts by Rachel Oberg

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