Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, June 16-19, 2014

At a Glance – Recipes Inspired by the Box

Oh So Fruity – Summer Smoothie

Spotlight on the Herb – Savory Fried Tomatoes

Vegetarian – Tacos

Super Salads – Barbara’s Simple Summer Squash Salad

Savory Sides – Turnip and Potato Gratin

Preserving the Seasons – Bread and Butter Pickles


Oh So Fruity

Summer Smoothie

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C Greek yogurt (or any yogurt)
  • ½ to 1 C milk (any type)
  • 1 C peaches, roughly chopped
  • ¾ C strawberries, fresh
  • ½ C strawberries, frozen
  • ¼ C blueberries, frozen
  • ½ C blueberries, fresh
  • 1 large or 2 small bananas, frozen, broken into chunks
  • 1 T honey
  • 1 C greens (swiss chard, spinach, or kale), roughly chopped
  • 1 t lemon zest
  • ½ t fresh basil

Directions:

  1. Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
  2. Freeze leftovers in half pint jars.

Spotlight on the Herb

Savory Fried Tomatoes

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 4 large tomatoes cut into thick slices
  • ½ c cornmeal
  • ¼ c Parmesan cheese grated
  • 2 tbsp finely chopped savory
  • salt and pepper to taste
  • 3 tbsp olive oil

Directions:

  1. Pat tomato slices dry.
  2. Mix together cornmeal, Parmesan cheese, savory, salt and pepper in a shallow bowl. Coat each tomato slice with mixture.
  3. Heat oil in pan and fry in batches 2 to 3 minutes or until golden brown. Serve warm.

Vegetarian

Tacos

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 4-8 tortillas (flour or corn – number of servings depends on size of tortilla)
  • 1 (8 oz.) package Tempeh (could substitute ground meat if desired)
  • 1 large tomato, diced
  • 1 C lettuce, shredded
  • 1/2 C corn
  • 1 sweet pepper, diced
  • 1 onion, diced
  • 1 t salt
  • 1/2 t pepper
  • pinch cayenne
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 t chili powder
  • pinch cumin
  • 1 t apple cider vinegar
  • 2-3 T olive oil
  • Greek yogurt (for topping)
  • salsa (for topping)
  • 1 C cheese, grated (for topping)
  • avocado (opt.) (for topping)
  • cilantro (opt.) (for topping)

Directions: 

  1. Heat oven for a few minutes. Turn off and place tortillas (wrapped in tinfoil) to warm.
  2. Heat pan. Add oil. Add crumbled tempeh, onion, corn, peppers, and seasonings. Cook about 10 minutes over medium heat (or until veggies are tender and tempeh is heated through), stirring occasionally. (Note: If using meat, add meat in place of tempeh, cook completely.)
  3. In center of tortilla add a bit of the tempeh mixture and top with cheese, tomatoes, lettuce, salsa, yogurt, and any other toppings.
  4. Either fold at one end and roll sides in, or fold in half (works well for a larger taco).

Notes:

There is a video to go with this recipe.

This meal is vegetarian (unless you substitute for the tempeh with meat), and can be gluten free by using corn tortillas.


Super Salads

Barbara’s Simple Summer Squash Salad

Photo credit Abundant Harvest Organics subscriber Barbara

Recipe via Abundant Harvest Organics subscriber Barbara

Ingredients:

  • 1 lb (approx) Summer Squash, thinly sliced into circles
  • 1 shallot, thinly sliced into rings
  • Salt and Pepper to taste
  • 1 T fresh Thyme (or 1 tsp dried)
  • Juice from one Lemon, approx 3 T
  • 1 T Olive Oil
Directions:
  1. Place uncooked squash and shallot in large bowl. Sprinkle with salt, pepper and thyme.
  2. In small bowl, whisk lemon juice and oil. Pour over squash and stir to blend ingredients. Let set for 5 minutes before serving.
  3. Substitute lime juice for the lemon for a different flavor.
  4. Enjoy!

Savory Sides 

Turnip and Potato Gratin

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 medium potatoes, halved
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • ½ t dried thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Preserving the Seasons
Bread and Butter Pickles

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 5 lbs cucumbers sliced
  • 1 good sized onion, chopped
  • 2 pints vinegar
  • 2 cups sugar
  • 2 tbsp mixed pickling spices

Directions:

  1. Sprinkle cucumbers and onion with salt and let stand for about 3 hours in the refrigerator.
  2. Bring sugar, vinegar and pickling spices to a boil.
  3. Fill your jars with cucumbers and onion.  Pour the liquid over the cucumbers.  Place the lids and seals on jars and can for approximately 10 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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