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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, June 23-26, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Salmon and Corn Salad (with Rachel O instructional video!)

Something for the Sweet Tooth – Chocolate Parsnip Brownies

Spotlight on the Herb – Tomato Peach Salsa

Vegetarian – Ratatouille (with Rachel O instructional video!)

Snack Attack – Crispy Kale Chips

Quick and Easy – Cucumbers, Tomatoes, Onions and Avocado Salad


Super Salads 

Salmon and Corn Salad

(with Rachel O instructional video!)

Photo credit De Ma Cuisine

Recipe via Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Salad

Ingredients:

  • 1 t olive oil
  • 1/4 C leftover salmon, cold
  • 1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
  • 1/4 C corn off the cob
  • 1/4 C cucumber (or green beans), chopped
  • 1/4 C zucchini, chopped
  • 1/4 C cherry tomatoes, quartered
  • 1 egg, fried
  • 2 T almonds, chopped
  • 2 C lettuce
  • 1/2 C cornbread croutons

Directions:

  1. (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
  2. Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
  3. Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.
Salmon 
Ingredients:
  • 1 salmon fillet
  • 1 t olive oil
  • 1 T soy sauce
  • 2 T apple cider vinegar
  • 2 T red wine vinegar
  • 1/4 C water
  • salt
  • pepper
Directions:
  1. Grease oven-proof pan with oil.
  2. Place salmon in the pan.
  3. Combine remaining ingredients and pour over salmon.
  4. Bake at 350F for 30-45* minutes (or until internal temperature of salmon reaches 160F).
Notes:

*I used the toaster oven, so it took 45 minutes. A conventional oven may be quicker.

Crispy Potatoes

Ingredients:

  • 4-5 small to medium potatoes
  • 1 to 1 1/2 t olive oil
  • salt
  • pepper

Directions:

  1. Slice potatoes in small wedges.
  2. Toss with olive oil, salt, and pepper.
  3. Bake at 350F for 30 minutes, flipping once.

Honey-Mustard Dressing:

Ingredients:
  • 1 T dijon
  • 1 T honey
  • 2-3 T apple cider vinegar
  • 1/4 C olive oil
  • 1/4 t salt
  • 11/8 t pepper
Directions:

  1. Whisk together dijon, honey, vinegar, salt, and pepper.
  2. Slowly stream in oil, whisking to emulsify.

Notes:

Makes about 1/2 C of dressing.

Cornbread Croutons:

Ingredients: 

  • 1 C cornbread, cubed
  • 1 t olive oil
  • salt
  • pepper

Directions:

  1. Toss cubes of cornbread with oil, salt, and pepper.
  2. Bake for 15 minutes at 350F.

Something for the Sweet Tooth

Chocolate Parsnip Brownies

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 oz unsweetened chocolate
  • 2 eggs
  • ¾ c oil
  • 1½ c sugar
  • 1 ½ c flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ c chopped pecans
  • 1½ c peeled, grated parsnips*

*may substitute carrots or zucchini

Directions:

  1. Preheat oven to 350°
  2. In a 9×13 pan prepare with cooking spray or parchment paper.
  3. Melt chocolate and set aside to cool. In a mixer, beat eggs and oil until light and fluffy. Add sugar and beat until well mixed. Beat in cooled, melted chocolate.
  4. Blend dry ingredients and fold with parsnips into chocolate mixture. Stir in nuts. Spread in prepared pan and bake for 20 to 25 minutes.

Spotlight on the Herb

Tomato Peach Salsa

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 cup chopped peaches
  • ¾ cup quartered cherry tomatoes or regular tomatoes chopped
  • ½ thinly sliced red onion
  • 3 tbsp fresh mint leaves
  • 3 tbsp fresh basil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 2-3 tbsp chopped pepper, Anaheim or hot pepper mix (optional)

Directions: 

  1. Combine all ingredients.  Sprinkle mixture with ¼ tsp salt and toss gently.  Chill.
  2. May be served over salmon, French bread or any desired dish that needs a little kick.
  3. May substitute nectarine for peach.

Vegetarian

Ratatouille 

(with Rachel O instructional video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 eggplant (about 3 C), diced (peel left on)
  • 2 sinqua (Chinese okra) (about 2 C), peeled and diced (could substitute with more eggplant, peppers, and tomatoes)
  • 3 bell peppers (about 2-3 C), diced
  • 2 tomatoes (about 2 C), diced
  • 1 medium onion, diced (I used red, use whatever kind you have on hand)
  • 1 t fresh thyme (or 1/2 t dried)
  • 3-4 T olive oil
  • 1 t garlic powder (or 4 cloves, diced)
  • 1/2 to 1 t salt (or to taste)
  • pepper
  • 1/4 C fresh basil, chopped (for topping)

Directions:

  1. Heat skillet. Add 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  2. Add eggplant, sinqua, thyme, and garlic powder. Cook covered, for 5 minutes.
  3. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
  4. Taste and adjust seasoning if needed.
  5. Top with a drizzle of good olive oil and basil.

Snack Attack

Crispy Kale Chips

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 head kale, washed and thoroughly dried
  • 2 tbsp olive oil
  • sea salt for sprinkling

Directions:

  1. Preheat oven to 275°
  2. Remove the ribs from the kale leaves and cut the greens into 1½ inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, about 20 minutes, turning the leaves half way through baking time.

Quick and EasyCucumbers, Tomatoes, Onions and Avocado Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2-3 cucumbers
  • 1 c diced tomato
  • ¼ c thinly sliced onion red or green
  • 1 avocado
  • 2 tsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper

Directions:

  1. Cut cucumbers in half lengthwise, then slice into half moons. Need not peel them. Dice the tomatoes to make a cup. Thinly slice red onion or green to make a cup. Peel and cup the avocado into small cubes. Combine all in a bowl and toss together.
  2. Add a small amount of balsamic vinegar, enough to barely coat the veggies. Season to taste.
  3. The lemon juice is to be mixed with the avocado so it will not turn brown.

Author Rachel Oberg

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