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Recipes Inspired by the Box! Mon/Tues/Wed, Sept 9-11

Vegetarian 

Zoo Boats (Stuffed Zucchini)

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here

Ingredients:

1 medium or large summer squash, sliced lengthwise, center scooped out

1 T olive oil, divided

1/2 to 1 t (or to taste) salt

pepper

1 onion, chopped

1 bellpepper, chopped

2 cloves garlic, diced

1 C (heaping) cooked rice

1 large tomato (about 1 C), chopped

pinch red pepper flakes

1/4 t oregano, dried

1/4 t basil, dried

1/4 t thyme, dried

1 t sage, fresh, chopped

1 T lemon juice

1/4 parmesan cheese, grated

1/3 C gruyère, grated

basil, fresh, chopped (for topping)

Directions:

Pre-heat oven to 350F.

Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).

Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.

Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice
mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.

Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)

Notes: Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice
mixture, or save it to add to some soup or a pasta sauce!

Foodie Focus 

Green Salad with Figs Almonds and Tomatoes with a Maple-Balsamic Vinaigrette

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here

Ingredients:

1 head lettuce (approx.)

15 almonds, chopped

2 tomatoes, chopped

6 figs, sliced

Maple Balsamic Vinaigrette

Directions:

Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.

Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.

Dressing:

⅛ C (approx.) olive oil

¼ C (approx.) balsamic vinegar

1 T maple syrup

pinch salt

dash pepper

In a bowl add: balsamic vinegar, salt, pepper, and maple syrup. Begin whisking and drizzle in olive oil (creating an emulsion).

Spotlight on the Herb

Summer Chili Topped with Basil

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here

Ingredients:

1-2 lb. ground beef

4 C beans, cooked

2 carrots, grated

1 lg. summer squash, grated (squeeze in a clean towel to remove excess water)

1 C green beans, diced

5 cloves garlic, diced

2 T tomato paste

3 T olive oil

2 T balsamic vinegar, divided

1 T dijon mustard

1 T honey

2 C water (or red wine, or stock, or beer)

1/2 C decaf coffee

2 t salt

1 t pepper

1/4 t allspice

pinch cayenne

1 T sweet paprika

2 T chili powder

1 T smoked paprika

1/2 t ginger

fresh basil, torn (for serving)

Directions:

Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.

Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.

Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.

Add 1 T balsamic vinegar and cook 5 min more.

Serve topped with fresh basil.

Leftovers: Use to make Crispy Potatoes with Chili and Cheese 

Something for the Sweet Tooth

Chocolate-Zucchini Cake

Recipe via Food Network Magazine

See original recipe here

Ingredients:

Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey
Directions:

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.

Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.

Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.

Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

Quick and Easy

Steamed Vegetables with Ginger Miso Dressing

Recipe via Food Network Magazine

See original recipe here

Ingredients:

Dressing:

3 tablespoons yellow miso

2 tablespoons water

1 tablespoon rice vinegar

1 teaspoon soy sauce

1-inch piece peeled fresh ginger, grated (about 1 tablespoon)

1/2 to 1 Thai bird chile, minced with seeds

1/2 cup peanut oil

Vegetables:

1/2 bunch broccoli, cut in large florets

1/2 bunch cauliflower, cut in large florets

2 carrots, cut in thick slices

1 yellow or zucchini squash, cut in thick rounds

1/2 to 1 head fennel, cut into thin wedges

1 bunch asparagus

8 cloves garlic

1 bunch scallions

Directions:

For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.

For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

Raw

Massaged Kale Salad

Recipe via Create Nourish Share

See original recipe here

Ingredients:

1 bunch kale

2 Tbs olive oil

1/4 chunk of preserved lemon
Directions:

Make a small tear on each side of the kale stem. Rip quickly downwards, running your fingers along the thick stem.

Layer several leaves face down. Roll kale into a tight bunch. Fold runaway tails underneath. Taking your chef knife, cut thin slices on the diagonal creating ribbon-like slices.

If you are using preserved lemons, remove a quarter lemon from the jar and finely mince, peel and all. Store the opened jar of preserved lemons in the refrigerator.

In a bowl combine kale and olive oil. Using both hands give your kale ribbons a good massage. This process takes about 3 minutes. You will notice the kale decrease in volume and become a darker shade of green. When the kale is nice and limp you are done.

Add preserved lemons or lemon juice. Due to the salt content in the preserved lemons, no additional salt is needed. If using fresh lemon juice, add 1/2 tsp salt. Taste and adjust adding more if necessary.

Note: Nuts, seeds, and  hemp hearts are also delicious additions.

Author Rachel Oberg

More posts by Rachel Oberg

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