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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, May 19-22, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Simple Summer Salad

Simple Suppers – Stuffed Bell Peppers with Turkey, Sun Dried Tomatoes, Summer Squash, and Bulgur Wheat

Breakfast for Dinner – Sweet and Savory Cornmeal Pancakes

Vegetarian – Zucchini Lasagna

Savory Sides – Maple Balsamic Root Vegetables

Something for the Sweet Tooth – Raw Jam


Super Salads 

Simple Summer Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 clove garlic
  • 2-3 slices stale bread (frozen is best, for garlic)
  • 1 T olive oil
  • salt
  • pepper
  • 3-4 C lettuce, torn
  • ¼ C peas (fresh or frozen)
  • 20-30 almonds, chopped
  • ½ C squash, thinly sliced
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh or ½ t dried basil, chopped or crushed
  • 1 t fresh or ¼ t dried oregano, chopped or crushed
  • 1 clove garlic, minced
  • to taste salt
  • to taste pepper
  • 3 T olive oil

Directions:

  1. Pre-heat the oven to 250F.
  2. Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
  3. Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
  4. Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

Simple Suppers

Stuffed Bell Peppers with Turkey, Sun Dried Tomatoes, Summer Squash, and Bulgur Wheat

Photo credit From His Kitchen To Her Plate

Recipe via From His Kitchen To Her Plate

See original recipe here

Ingredients:

  • 2 Large Bell Peppers (Color of your choice)
  • 1/2 Med White Onion, diced
  • 1 Med Zucchini, diced thin
  • 1/2 Cup of Sun Dried Tomatoes in Olive Oil
  • 1 Cup Bulgur Wheat prepared
  • 1/2lb Ground Turkey
  • 2 Cloves of Garlic, pressed
  • Salt
  • Pepper
  • Sprinkle of Colby Jack Cheese

Directions:

  1. While preparing bulgur wheat (per instructions on the container) slice off the tops of the bell peppers and place the bottoms in the Loaf Pan and the tops in the Cake Pan.  Brush them with a hint of olive oil. Bake in the oven at 350F for about 15 minutes.
  2. Preparing the stuffing. Place the leftover olive oil from the Sun Dried Tomatoes into a large Dutch Oven on medium heat. You might need to add another splash of additional olive oil to the mix. Toss in ground turkey, onions,and garlic and cook till slightly brown. Follow with zucchini and sun dried tomatoes. Sprinkle with Salt and Pepper as desired. (We didn’t add any additional herb/spices since the olive oil from the sun dried tomatoes was already flavored).
  3. Add in cooked bulgur wheat to the Dutch oven and stir. Cook down any remaining water from the bulgur wheat. (Note- we like to cook our bulgur wheat in chicken stock to help add some additional flavor. Veggie broth would also work well.) Scoop stuffing ingredients into the bell peppers (now removed from the oven). Sprinkle peppers with cheese and put them back in the oven on broil until browned. Serve and enjoy!

Breakfast for Dinner

Sweet and Savory Cornmeal Pancakes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 4 slices bacon, cooked and crumbled
  • 1-8 oz. pkg. mushrooms, sliced
  • 1 t coconut oil
  • 1 bunch (about 2 C) beet greens (or any other greens), chopped
  • pinch nutmeg
  • to taste salt
  • to taste pepper
  • 1 t maple syrup
  • pancakes: 2 t coconut oil
  • 2 eggs
  • ¼ T maple syrup
  • ½ C buttermilk
  • 1 t baking powder
  • 2 t baking soda
  • pinch salt
  • 1 C cornmeal
  • ¼ C all purpose flour (GF is fine)
  • 4 eggs, for frying
  • maple syrup, for serving

Directions: 

  1. Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
  2. Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
  3. Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
  4. Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
  5. Whisk dry ingredients in a separate bowl.
  6. Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
  7. Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about ⅛ C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
  8. Fry eggs.
  9. Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.

Vegetarian 

Zucchini Lasagna

Photo credit Conveying Awareness

Recipe via Conveying Awareness

See original recipe here

Ingredients:

Tomato Sauce:
1 small onion, diced
1 large carrot, shredded
1 large parsnip, shredded
1 cup fresh spinach, chopped
1 large tomato, diced (skins removed)
3 garlic cloves, diced
1 tsp dried basil
1/4 tsp himalayn salt
2 T grapeseed oil
Pasta substitute:
2 large zucchini, cut into thin strips
1/8 tsp himalayan salt
1 tsp grapeseed oil
Extra filling:
I purchased a jar of ready-made artichoke spread. All the ingredients are whole-food based and nothing added. I used half of the jar or about 4 oz for where the cheese filling would be in a traditional lasagna.
Directions:
  1. Sauté all vegetables. I didn’t have any red wine available so I opted for adding 1 cup of organic tomato basil sauce to the above. Simmer on low heat until ready to be used, about 20 minutes.
  2. Cook zucchini on each side in a skillet with oil. Season the zucchini before placing in pan. Cook each side 2 minutes.
  3. Line square pan with prepared zucchini.  
  4. Top the zucchini with the tomato sauce and then add the layer of artichoke dip.
  5. Add whatever leftover zucchini then top with more sauce. Add the optional 1-2 T grated Parmesan cheese.
  6. Bake uncovered for 20 minutes in a 350 degree oven. Let cool for 5 minutes. Dig in!
  7. Buon Appetito!!

Savory Sides

Maple Balsamic Root Vegetables

Photo credit Create Nourish Share

Recipe via Create Nourish Share (Adapted from: Recipes from the Root Cellar by Andrea Chesman)

See original recipe here

Ingredients:

  • 2 carrots, sliced diagonally into 1 inch slices
  • 2 parsnips, sliced diagonally into 1 inch slices
  • 2 rutabaga, cut into 3/4 inch cubes
  • 2 beets, cut into 3/4 inch cubes
  • 1 onion, halved and sliced vertically into slivers
  • 3 Tbs olive oil
  • salt & freshly ground pepper
  • 3 Tbs balsamic vinegar
  • 1/4 cup + 2 Tbs maple syrup
  • 3 Tbs butter, melted

Directions:

  1. Preheat oven to 450°F. Lightly oil a large sheet pan or roasting pan. Spread the vegetables on sheet pan and toss with olive oil, salt and pepper.
  2. Roast for about 45 minutes, stirring occasionally for even cooking until vegetables are lightly browned and mostly tender.
  3. Meanwhile, whisk together balsamic vinegar, maple syrup and butter. Pour over vegetables and roast an additional 10 minutes, until well-browned and completely tender. Stir gently to ensure all vegetables are coated with glaze. Serve immediately.
  4. Feel free to mix and match your root vegetables, adding others such as turnips or adjusting quantities to enjoy your favorites. Parsnips are my current delight…  

Something for the Sweet Tooth
Raw Jam

Recipe via Red White and Sparkling (adapted slightly)

Photo credit Red White and Sparkling

See original recipe here

Ingredients:

  • 1 cup raspberries, (or other fruit like: strawberries, cherries, blueberries, peaches, nectarines…)
  • 1 tablespoon Chia Seeds (you can add more if you want)
  • Stevia to taste (optional)

Directions:

  1. Blend fruit in blender until liquefied.
  2. Add contents of blender to a jar and then add the chia seeds and optional sweetener.
  3. Mix everything together well, and let sit in refrigerator overnight.

Author Rachel Oberg

More posts by Rachel Oberg

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