Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Aug 25-28, 2014

At a Glance – Recipes Inspired by the Box

Perfect Pastas – Melanzane with Pasta – Eggplant with Pasta (with Rachel O Instructional Video!)

Spotlight on the Herb – Fresh Herb and Dried Tomato Bruschetta

Simple Suppers – Fajitas

Soup of the Week – Taco Soup (with Rachel O Instructional Video!)

Vegetarian – Squash Parmesan

Appealing Appetizers – Roasted Grape Crostini


Perfect Pastas

Melanzane with Pasta – Eggplant with Pasta 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 eggplant, peeled and sliced lengthwise ¼” thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • 1 t fresh oregano, chopped
  • pinch red pepper flakes
  • ½ C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping

Directions:

  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

Spotlight on the Herb 

Fresh Herb and Dried Tomato Bruschetta

Photo credit De Ma Cuisine

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

Ingredients: 

  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • 1 t fresh oregano, chopped
  • ¼ C olive oil (use the oil from the tomatoes)
  • 1 clove garlic (from tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper

Directions:

  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust seasoning if needed.
  4. Top toasted baguette slices with tomato mixture.

Simple Suppers 

Fajitas

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 orange, juiced
  • 2 limes, juiced
  • 3 Tbsp canola oil
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded & minced
  • 1 Tbsp fresh cilantro, finely chopped
  • 1 tsp cumin
  • 1 tsp salt
  • 2 ¼ lbs skirt or flank steak, trim fat
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 red onion, thinly sliced

Directions: 

  1. In a small bowl, whisk together the marinade ingredients. Place steak in a shallow container, and pour marinade over it.  Refrigerate, covered, 8 hours or overnight to tenderize meat.
  2. Drain marinade from the meat.  Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer to cutting board and let stand.
  3. In the same pan with steak juices, add the bell peppers & onions.  Sauté for 3 minutes until vegetables are limp.
  4. Thinly slice steak against the grain on a diagonal.
  5. Spread some guacamole on a tortilla, top with a few slices of steak, peppers & onions and salsa fresca.  Roll up the tortilla to enclose the filling.

Soup of the Week

Taco Soup 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from De Ma Cuisine

See original recipe here

Ingredients:

  • ½ lb. ground beef
  • ½ T olive oil
  • 1 onion, chopped
  • 1 medium (about 1½ C) zucchini (or other summer squash), chopped
  • 3 small radishes, chopped
  • 1 serrano chili pepper, ribs and seeds removed, diced
  • to taste, salt
  • to taste, pepper
  • 1 t chili powder
  • ¼ t cumin
  • pinch all spice
  • pinch ginger
  • 1 C corn (frozen or fresh)
  • 2 cloves garlic, diced
  • 2 tomatoes (about 1½ C), chopped
  • 1 T red wine vinegar
  • 2 T lemon juice, divided
  • 6-7 C stock (vegetable, chicken, or beef), or water
  • salsa, for topping
  • corn chips, for topping
  • Greek yogurt (or sour cream), for topping
  • cheddar cheese, grated, for topping
  • fresh cilantro, chopped, for topping

Directions:

  1. Place beef in a soup pot. Cook over medium heat until it’s partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
  2. Add corn and garlic, cook 1 minute.
  3. Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
  5. Add remaining lemon juice. Taste and adjust seasoning if needed.
  6. Serve topped with cheese, yogurt, salsa, chips, and cilantro.

Vegetarian

Squash Parmesan

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3-6 squash sliced 1 inch thick
  • ¼ cup olive oil
  • ½ cup grated Parmesan cheese
  • 1 tbsp garlic powder

Directions:

  1. Preheat oven to 400º.
  2. Arrange squash slices on bottom of large ceramic baking dish. Drizzle olive oil over squash. Sprinkle with Parmesan cheese and garlic powder. Bake 30 min. until golden brown.

Appealing Appetizers

Roasted Grape Crostini

(with Farm to Dinner Party Table Video!)

Photo credit De Ma Cuisine

Recipe from De Ma Cuisine

See original recipe here

Ingredients:

  • 18 slices baguette
  • 18 seedless grapes, halved
  • 18-36 pieces of lemon zest (either two short or one long)
  • pinch salt
  • 18 slices havarti cheese

Directions:

  1. Pre-heat oven to 375F.
  2. Place slices of baguette on baking sheet. Drizzle with olive oil. Top with cheese, lemon rind, grapes, and salt.
  3. Bake for 10-15 minutes, or until cheese is melted and bread is crispy.

Author Rachel Oberg

More posts by Rachel Oberg

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