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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, June 2-5, 2014

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Squash ‘n Eggs

Spotlight on the Herb – Lavender Cake Frosting

Simple Suppers – Eggplant and Tomato Risotto

Perfect Pastas – Beet and Parmesan Penne

Gluten-Free – Summer Squash Lasagna

Quick and Easy – Heart Healthy Chard Wraps


Breakfast for Dinner

Squash ‘n Eggs

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T salted butter
  • 1 C summer squash*, chopped
  • ½ t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
  • pinch salt
  • 1 clove garlic, minced
  • 2 eggs
  • 2 T milk
  • pinch salt
  • ¼ C sharp cheddar cheese, grated

Directions:

  1. Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
  2. Add garlic and cook for 1 minute.
  3. Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
  4. Sprinkle with cheese, then stir cheese in. Cook 1 minute more.
Notes:
*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes, radishes…

Spotlight on the Herb

Lavender Cake Frosting

Recipe from Abundant Harvest Organics via Abundant Harvest Organics subscriber Christina

Ingredients:

  • 10 sprigs lavender
  • 3/4 cup whole milk
  • 1/2 cup plus 1 tablespoon milk
  • 1½ pounds unsalted butter, room temperature
  • 4½ cups confectioners sugar

Directions:

  1. The day before you plan to frost your cake, wash and remove flowers from about 10 sprigs lavender. Put lavender into a jar with 3/4 cup whole milk and put in fridge overnight.  Shake once in a while.
  2. The following day, in a standard mixer fitted with paddle, mix together butter and sugar, mix on low until incorporated.  Add the lavender milk in 3 batches until the consistency seems ok (you may not need it all). Raise speed to high and beat until fluffy (about 8 minutes).
  3. Pipe or spread onto cupcakes.

Notes:

If you want lavender colored cupcakes, add a few drops of food quality color (available at cake shops) and put a few lavender petals on top.

Simple Suppers

Eggplant and Tomato Risotto

Photo credit De Ma Cuisine

Recipe via 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.

Notes:

There is a video to go with this recipe.


Perfect Pastas 

Beet and Parmesan Penne

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 3 servings rice penne pasta
  • 16 small beets, peeled and very thinly sliced
  • 2 t olive oil, divided
  • 1-2 t garlic smoked sea salt (or regular salt)
  • 1/4 t pepper, divided
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 T balsamic vinegar
  • 1 t honey
  • 2 T lemon juice, divided
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C pasta water
  • 3/4 C parmesan cheese, plus a little more for topping
  • lemon wedges, for serving
Directions:
  1. Toss beets with 1 t olive oil, 1 t garlic salt, and 1/8 t pepper. Bake at 350F for 15 minutes, switch position in oven (if using 2 baking sheets) and bake 5-10 min more, or until beets are tender and crispy.
  2. Cook pasta.
  3. Heat skillet and add oil. Add shallot and 1/4 t salt. Cook oven med-low heat for 3-5 minutes. Add garlic and cook 2 minutes. Add balsamic vinegar, honey, and 1 T lemon juice, and cook 2 minutes.
  4. Whisk cornstarch with 1/4 C cold water. Add to shallot mixture along with remaining salt and pepper. Bring to a boil and cook until slightly thickened. Add beets and pasta water.
  5. Drain pasta and toss with beet mixture. Add parmesan cheese and 1 T lemon juice.
  6. Taste and adjust seasoning.
  7. Serve with a sprinkle of parmesan cheese and a lemon wedge.

Gluten-Free

Summer Squash Lasagna

Photo credit Abundant Harvest Organics

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 large zucchini or other type of summer squash
  • 1 15 oz container of ricotta cheese
  • 1 tbsp salt
  • 1 lb ground beef
  • 1 ½ tsp black pepper
  • 1 small green bell pepper, diced
  • 1 onion diced
  • 1 c tomato paste
  • 1 16 oz can tomato sauce
  • ¼ c red wine
  • 2 tbsp chopped basil
  • 1 tbsp chopped oregano
  • 1 egg
  • 2 tbsp parsley
  • 1 lb mushrooms sliced
  • 8 oz shredded mozzarella cheese
  • 8 oz grated Parmesan cheese

Directions:

  1. Preheat oven to 350° and prepare a 9×13 baking dish.
  2. Slice zucchini or squash with a cheese slicer into thin slices. Sprinkle lightly with salt and set aside to drain in a colander.
  3. Prepare meat sauce: cook ground beef and black pepper in a large skillet. Add green pepper and onion, cook and stir until meat is no longer pink. Stir in tomato paste, sauce and wine, basil and oregano. Bring to boil and simmer for 20 minutes.
  4. Combine 1 egg, ricotta cheese, and parsley in a bowl.
  5. Assemble lasagna: Pour half of them meat sauce into the bottom of prepared pan. Then layer half of squash  slices, half the ricotta mixture, followed by  all of the mushrooms, then half of the mozzarella cheese. Repeat by layering the remaining meat sauce, squash slices, ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top . Bake for 45 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Quick and Easy
Heart Healthy Chard Wraps

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 3-4 small or 2 large leeks, washed well and chopped
  • 1 spring onion, chopped
  • 1 C quinoa
  • 1 lemon, zested
  • ¼ C raisins, chopped
  • dash cayenne
  • to taste, salt
  • to taste, pepper
  • 2 C water
  • ½ C walnuts, chopped
  • 1 lemon, juiced
  • toothpicks
  • 6-8 large chard leaves (leave 1″-2″ of stem)
  • salt
  • water

Directions:

  1. Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
  2. Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
  3. Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
  4. Stir in walnuts and lemon juice. Taste and adjust seasoning.
  5. Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
  6. Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.
Notes:
To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.

Author Rachel Oberg

More posts by Rachel Oberg

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