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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, June 9-12, 2014

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Fresh Fruit and Basil Stuffed French Toast

Spotlight on the Herb – Tomato & Oregano Pasta Sauce

Soup of the Week – Summer Chili

Savory Sides – Egyptian Green Beans

Perfect Pastas – Broccoli Penne

Quick and Easy – Cool Cucumber Salsa


Breakfast for Dinner

Fresh Fruit and Basil Stuffed French Toast

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 egg
  • 1 T milk
  • pinch salt
  • 1 T peanut butter
  • 2 slices bread
  • ¼ C peach, thinly sliced, divided
  • ¼ C blueberries, divided
  • ¼ t lemon zest, divided
  • ½ t fresh basil, chopped, divided
  • 1 T coconut oil
  • maple syrup, for topping
  • lemon slice, for topping

Directions:

  1. In a shallow bowl, whisk egg with milk and salt.
  2. Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the peach, blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
  3. Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it’s done.
  4. Serve topped with remaining peaches, blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.

Spotlight on the Herb

Tomato & Oregano Pasta Sauce

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Stir in oregano and remove from heat.

Soup of the Week

Summer Chili

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Directions: 

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.

Notes:

There is a video to go with this recipe.


Savory Sides 

Egyptian Green Beans

Photo credit Abundant Harvest Organics subscriber Alex

Recipe via Abundant Harvest Organics Kitchen Team

Ingredients:

  • 1 lb green beans
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 6 Tbsp tomato sauce
  • ½ tsp cumin, oregano
  • 1 tsp paprika, salt
  • ¼ tsp cayenne pepper, black pepper, sugar
  • 4 Tbsp chopped parsley
Directions:
  1. Sauté onion over medium heat in olive oil until tender. Add garlic and sauté about 30 seconds, then add green beans. Cook for one minute. Add tomato sauce and enough water to cover beans. Add spices, cover and let simmer for about a half hour.
  2. Remove lid with ten minutes left if beans are still too watery.
  3. Adjust spices and enjoy.

Perfect Pastas 

Broccoli Penne

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta

Directions:

  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

Quick and Easy
Cool Cucumber Salsa

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 med. Cucumbers-peeled and chopped
  • 2 tbsp lime juice
  • 2 med tomatoes chopped
  • 1 tsp minced parsley
  • 2 tsp minced cilantro
  • ½ tsp thyme
  • ½ c chopped peppers
  • ½ tsp salt
  • 1 small onion, chopped
  • 1 clove garlic, minced

Directions:

  1. In a medium bowl, stir together all of the above and cover.
  2. Refrigerate for about 1 hour prior to serving.

Author Rachel Oberg

More posts by Rachel Oberg

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