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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Aug 11-14, 2014

At a Glance – Recipes Inspired by the Box

Quick and Easy – Beef and Bean Enchiladas

Something for the Sweet Tooth – Fresh Fig Bars with Walnuts

Spotlight on the Herb – Polenta with Tomatoes and Savory (with Rachel O Instructional Video!)

Simple Suppers – Eggplant and Tomato Risotto (with Rachel O Instructional Video!)

Savory Sides – Tomato Watermelon Salad

Super Salads – Hearty Butter Lettuce, Fruit, and Tuna Salad


Quick and Easy

Beef and Bean Enchiladas

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 t olive oil
  • ¼ to ½ C bell peppers (or celery), chopped
  • ½ to 1 C summer squash, chopped
  • 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 corn
  • ½ t chili powder (or more if using ground beef)
  • pinch ginger
  • 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
  • jalapeño, 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/celery, summer squash, 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, corn, chili powder, ginger, 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:
Gluten-free if you use corn tortillas.

Something for the Sweet Tooth

Fresh Fig Bars with Walnuts

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 4 c chopped fresh figs
  • 1 c water
  • 1 c honey
  • ¼ tsp salt
  • 2 flour
  • 2 tbsp grated lemon peel
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 1 c chopped walnuts
  • 1 c shortening
  • ¾ c packed brown sugar
  • 2 c flour
  • ½ tsp salt
  • 3 c quick cooking oatmeal

Directions:

  1. Combine figs, water, honey, salt, and lemon peel in saucepan heat and simmer 1 hour until dark and thickened.
  2. Combine 2 tbsp flour and 2 tbsp water and stir into fig mixture. Cook 5 minutes longer. Remove from heat and stir in lemon and walnuts.
  3. Cream shortening and brown sugar until light and fluffy.
  4. Combine 2 c flour,½ tsp salt and oatmeal stir until creamed together. Divide and press one half oatmeal mixture into the bottom of well greased 9×13 pan. Spread evenly with fig mixture. Sprinkle remaining half oatmeal mixture on top and press together lightly. Bake at 350° for 25-to 30 minutes or until lightly browned around the edges.
  5. Cut into 24 squares while still warm. Cool completely.

Spotlight on the Herb 

Polenta with Tomatoes and Savory 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from De Ma Cuisine

See original recipe here

Ingredients:

  • 3 C water
  • 1 C milk
  • 3/4 C cornmeal
  • 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
  • 1/2 to 1 t salt
  • pepper
  • 1/2 to 1 T savory, finely chopped
  • 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)

Directions: 

  1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
  2. Remove from heat and whisk in cheese, salt, pepper, and savory.
  3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
  4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)
Notes:
It could also be served for breakfast, along with a fried egg and some whole wheat toast.
To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.

Simple Suppers

Eggplant and Tomato Risotto

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from De Ma Cuisine

See original recipe here

Ingredients:

  • 2 T olive oil
  • salt (for eggplant)
  • 1 medium-large eggplant, peeled and sliced (about 4 C)
  • 1 medium onion, chopped (about 1 C)
  • 1 medium zucchini, chopped (about 1 C)
  • 1 medium-large tomato, chopped (about 1 1/2 C)
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • 1/4 t dried thyme
  • 1 1/2 C Arborio rice
  • 6-8 C chicken stock
  • 1/2 C white wine (opt.)
  • 2 t honey
  • 2 T lemon juice
  • 1 C parmesan cheese, grated
  • 1 T unsalted butter
  • lemon wedges, for serving
  • fresh basil, chopped, for serving

Directions:

  1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2″ cubes.
  2. Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
  3. Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
  4. Add garlic, rice, and seasonings; cook 1 minute.
  5. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
  6. Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
  7. Let stand 5-10 minutes.
  8. Serve topped with fresh basil and a squeeze of lemon.

Savory Sides

Tomato Watermelon Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 large watermelon, cut into 1 inch cubes
  • 4 tomatoes, cut into 1 inch dice
  • 1 c crumbled feta cheese
  • 12 mint leaves sliced thinly
  • ¼ c olive oil
  • 1 sweet onion thinly sliced
  • 2 tbsp white balsamic vinegar
  • pinch coarse salt to taste
  • pinch ground black pepper to taste

Directions:

  1. Gently mix watermelon, tomatoes, mint, onion and feta cheese in a large bowl.
  2. Whisk olive oil, vinegar, salt, and pepper together in small bowl, drizzle dressing over salad and gently toss to coat.*Make adjustments to quantities depending on the amount of people you are serving.


Super Salads

Hearty Butter Lettuce, Fruit, and Tuna Salad

Photo credit De Ma Cuisine

Recipe from De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • Tuna: 1 can tuna
  • 1 t lemon balsamic vinegar (or 1 T lemon juice)
  • 1 T olive oil
  • pinch salt
  • pinch pepper
  • Dressing: ⅓ C balsamic vinegar
  • 1 t lemon balsamic vinegar (or 1 T lemon juice)
  • ½ T maple syrup
  • ½ t dijon mustard
  • to taste, salt
  • to taste, pepper
  • ⅓ C olive oil
  • Salad: 4 C butter lettuce, washed and torn
  • 2 slices cheese, chopped
  • 1 apple (or other seasonal fruit that compliments tuna), chopped
  • 1 pear (or other seasonal fruit that compliments tuna), chopped
  • 10 peony grapes (or other seasonal fruit that compliments tuna), halved
  • 18 thin slices cucumber, peeled
  • 12 roasted and salted almonds, chopped

Directions:

  1. Combine tuna ingredients.
  2. Whisk together dressing, adding oil last – streaming it in slowly as you whisk, creating an emulsion.
  3. Make two salads. Place 2 C lettuce in a bowl and top with fruit, cucumber, cheese, nuts, and 2 T tuna. Drizzle with dressing. Repeat on second salad.

Author Rachel Oberg

More posts by Rachel Oberg

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