Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, July 14-17, 2014

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Apricot and Black Pepper Galette

Appealing Appetizers – Crostini with Sausage and Braised Greens

Simple Suppers – Argentine Sausage with Zucchini and Bulgur Wheat

Spotlight on the Herb – Sage Pesto

Vegetarian – Braised Beans

Beautiful Breakfasts – Eggplant Bread (Sweet)


Something for the Sweet Tooth 

Apricot and Black Pepper Galette 

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 pie crust
  • ⅛ to ¼ C honey
  • ⅛ to ¼ C maple syrup
  • 1 t lemon zest
  • 1 T lemon juice
  • pinch salt
  • ¼ t freshly ground black pepper
  • 3 C super ripe apricots (plums, peaches, nectarines, pluots, apriums could be substituted or added)
  • 1 T butter, cut into small pieces
  • butter, for baking
  • flour, for baking
  • 2 T almonds, chopped
  • 1 egg, whisked

Directions:

  1. Prepare pie crust and chill for an hour. Remove from fridge 15 minutes before rolling out.
  2. Pre-heat the oven to 375F.
  3. Whisk together honey through pepper. Add apricots and butter, tossing gently to combine.
  4. Butter and lightly flour a piece of parchment paper, that’s on a baking sheet.
  5. Roll out pie crust to be about 12-14″ in diameter. Gently fold in half and in half again, and pick it up to place on the parchment paper. Unfold.
  6. Scoop the apricot mixture into the center of the crust. Sprinkle with almonds. Gently fold the crust up and around the filling, leaving the center open. Make sure there are no cracks, or the liquid will run. Brush crust with egg and bake for 25-30 minutes, or until the crust is golden and flaky.
  7. If any sauce leaks out, scrape off the pan with a spoon and drizzle over the galette (it will be like a caramel).
  8. Let cool completely before serving.

Appealing Appetizers

Crostini with Sausage and Braised Greens

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

Ingredients: 

  • Braised Greens: 2 T olive oil
  • 2 C celery, chopped
  • 1 radish, diced
  • 2 cloves garlic, diced
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
  • salt
  • pepper
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving

Directions:

  1. Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Simple Suppers 

Argentine Sausage with Zucchini and Bulgur Wheat

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 C bulgur wheat
  • 2 C vegetable stock (water or chicken stock are fine too)
  • 2 T olive oil
  • 2 Argentine sausages, cut into rounds
  • 1 medium zucchini, cut into chunks
  • 3 cloves garlic, diced
  • ½ t red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 1 T lemon juice
  • 1 T fresh parsley, chopped
  • 1 T fresh basil, chopped
  • 1 tomato, chopped, for topping
  • parmesan cheese, grated, for topping
  • ¼ C walnuts, chopped, for topping
  • olive oil, for drizzling

Directions: 

  1. Cook wheat (similar to cooking rice): Add stock and wheat to a medium pan. Bring to a boil. Reduce to a simmer and cook, partially covered, for 30-45 minutes.
  2. Heat skillet, add oil. When oil is hot, add sausage and zucchini (if using fully cooked sausage – if not, cook sausage until it’s almost done and then add zucchini). Cook over medium heat for 10 minutes.
  3. Add seasonings, lemon juice, and garlic to skillet. Cook for 1-2 minutes.
  4. Add wheat and herbs. Stir and cook 1-2 minutes.
  5. Serve topped with tomato, walnuts, parmesan cheese, and a drizzle of excellent olive oil.

Spotlight on the Herb

Sage Pesto

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • ¾ cup sage leaves
  • ¾ cup pine nuts
  • ¼ cup fresh parsley
  • one clove garlic
  • ¾ cup plus 3 tablespoons olive oil
  • 6 tablespoons grated Parmesan cheese
  • salt
  • pepper
Directions:
  1. Blend cup sage leaves with pine nuts, parsley, and garlic. Drizzle in olive oil.
  2. Transfer to a bowl and mix in Parmesan cheese and season with salt and pepper.
  3. Serve with grilled chicken or grilled eggplant sandwiches.

Vegetarian

Braised Beans

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 C dried cranberry beans, soaked overnight and drained
  • 1 C green beans, chopped
  • 1/2 C daikon radish, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 T honey
  • 2-3 C vegetable stock
  • 1/4 C tomato paste
  • pinch cayenne
  • pinch ginger
  • salt, to taste
  • pepper, to taste
  • 1 T molasses
  • 1 T balsamic vinegar
  • juice from 1 lemon

Directions:

  1. After beans have soaked overnight and been drained, cover with water and boil for 1 hour.
  2. Add all remaining ingredients except lemon juice. Bring back to a boil, then simmer for about 2 hours, or until beans are fully cooked.
  3. Add lemon juice.
  4. Taste and adjust seasoning if needed.

Notes:

Serve with corn on the cob and chips with homemade salsa.


Beautiful Breakfasts

Eggplant Bread (Sweet)

Ingredients:

3 eggs, beaten
1 Cup Oil
2 Cups Sugar
3 teaspoons Vanilla
3 Cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1.5 teaspoons Cinnamon
3/4 teaspoon of Nutmeg
2 Cups of shredded Eggplant

Directions:

  1. Combine all ingredients in a mixing bowl (except for Eggplant). Once all is blended well, spoon in the Eggplant shreds and fold them into the batter till they are nicely mixed.
  2. Spoon batter in to a large loaf pan (or two small loaf pans) lined with parchment paper. Bake in the oven at 350 for 1 hour or until tested with a fork and it comes out clean.
  3. Let stand for 10 minutes to cool and then remove from the loaf pan.
  4. Serve with butter or jam, or both!

Author Rachel Oberg

More posts by Rachel Oberg

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