At a Glance – Recipes Inspired by the Box
Super Salads – Asian Chicken Salad (with Rachel O instructional video!)
Something for the Sweet Tooth – Peach Granita
Simple Suppers – Shepherd’s Pie of the South
Vegetarian – Herbed Summer Squash Egg Bake
Spotlight on the Herb – Tomato & Oregano Pasta Sauce
Oh So Fruity – Watermelon Licuado
Asian Chicken Salad
Photo credit De Ma Cuisine
Recipe via De Ma Cuisine
See original recipe here
- 1 T dijon mustard
- 2 T honey
- 1 T lemon juice
- 2 T red wine vinegar
- 1 clove garlic, minced
- salt, to taste
- pepper, to taste
- pinch cayenne
- pinch ginger
- 1/2 C olive oil
- 4-6 C lettuce, torn
- 1 carrot, sliced into rounds (about 1 C)
- 2 medium tomatoes, cut into wedges (about 1 1/2 C)
- 1 bell pepper, julienned or thinly sliced (about 1 C)
- 1 sweet pepper, seeded and chopped (about 1/4 C)
- 1 summer squash, julienned or thinly sliced (about 1 C)
- 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
- 2 T red onion (optional), chopped
- 1/2 T chives or green onion, chopped
- 1 C chicken, cooked and chopped (I used leftovers)
- 1/3 C almonds, chopped, for topping
- 1 T sesame seeds, for topping
- Whisk together all but oil.
- Slowly drizzle in oil as you whisk, whisking until it has thickened and emulsified.
- Taste and adjust seasoning if needed.
- Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
- Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.
Something for the Sweet Tooth
Photo credit FromHisKitchentoHerPlate.com
Recipe via FromHisKitchentoHerPlate.com
- 3 Cups of Peaches, chopped and skins removed
- 2.25 Cups of Water
- 1 tsp of Lemon Juice
- 3 Tbsp of Honey
- 1 tsp of Vanilla
- Blend all ingredients and then strain out pulp with fine mesh strainer. Pour remaining strained liquid into a large 9 x 13 baking dish so that the liquid is about 1 inch deep. Place in freezer. Scrape the liquid every 30 minutes with a fork for about the next 3 hours.
- Serve when solid crystals have formed. Can be frozen overnight.
- Can replace peaches with other fruit.
- Make it Sicilian style by topping with fresh whipped cream.
Shepherd’s Pie of the South
Photo credit De Ma Cuisine
Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine
- 1 T olive oil
- 1 T butter, unsalted
- 1 onion, chopped
- 1 C corn
- 1 C (about 5 leaves) collard greens, chopped
- 1 carrot, chopped
- 1 leek, chopped
- ½ to 1 t red pepper flakes
- 1 t salt
- ¼ t pepper
- pinch all spice
- 6 cloves garlic, minced
- 1½ C chicken, cooked and shredded (leftovers work great)
- ½ C barbecue sauce
- 1 t dijon mustard
- 1 t maple syrup
- 1 t apple cider vinegar
- 1 C water
- 1 T cornstarch
- 2 T cream
- 2 T lemon juice
- 2-3 C polenta (leftover)
- ½ to 1 C parmesan cheese, grated
- Heat oven proof skillet (cast iron works great). Add butter and olive oil and let them brown for a minute or two. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
- Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
- Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
Herbed Summer Squash Egg Bake
Recipe via Abundant Harvest Organics subscriber, Kim
- a large hand full of fresh herbs: chives, parsley, dill, cilantro, thyme, rosemary minced
- 1 garlic clove crushed
- 2 tablespoons of olive oil
- 1 teaspoon of onion powder
- 1 heaping table spoon of nutritional yeast for a buttery flavor (optional)
- Salt and pepper to taste
- 4 patty pan summer squash cut into 3/4 inch cubes
- 5 eggs
- 1/4 cup of your favorite cheese
- In a large bowl toss the olive oil, herbs, garlic, onion powder, salt, pepper, and nutritional yeast to combine. Toss in the cubed squash and coat the veggies with the herb/oil mixture. Oil an 8×8 baking pan and pour in your herbed veggies.
- Break open the 5 eggs right on top of the squash. Cover with tin foil and bake at 350 degrees for 30 minutes. You can use a splash of water optional for a more steamed effect.
- Remover the tin foil and add the cheese. Turn the temperature up to 450 to get the top all bubbly and cheese melted for an additional 10 minutes.
- Serve immediately with homemade bread and a side of yogurt with preserves and walnuts to make a complete meal. The smell is to die for while this is baking! Enjoy.
Spotlight on the Herb
Tomato & Oregano Pasta Sauce
Recipe via Carol Peterson of Abundant Harvest Organics
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 lb hamburger or sausage
- 1 medium onion, chopped
- 2 lbs tomatoes, peeled and diced
- ½ cup red wine
- 6 oz can tomato paste
- 1 tsp sugar
- 3 tbsp fresh oregano, minced
- Heat olive oil in large saucepan over medium heat. Add garlic and stir. Add sausage or hamburger. Break up meat with a spoon and cook until lightly browned.
- Add onions and tomatoes and cook for approximately 5 minutes. Mix in wine, tomato paste and sugar. Reduce heat and simmer for about 20 minutes, stirring frequently. Stir in oregano and remove from heat.