Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, May 4-7, 2015

At a Glance – Recipes Inspired by the Box

Perfect Pastas – Deconstructed Lasagne

Quick and Easy – Beef and Bean Enchiladas

Spotlight on the Herb – Mediterranean Veggies and Rice

Something to Drink – Summer Smoothie

Simple Suppers – Beef Stew Calzones

Savory Sides – Green Bean Bundles


Perfect Pastas

Deconstructed Lasagne

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • ½ T fresh rosemary, chopped
  • 1 t fresh thyme
  • 1 T fresh oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add greens through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.
Notes:
To make this recipe gluten-free use your favorite GF pasta.

Quick and Easy

Beef and Bean Enchiladas

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 t olive oil
  • ½ to 1 C bell peppers, chopped
  • 1-2 C summer squash, chopped
  • pinch salt
  • 1-2 C Chili (I used Beef Chili), or 1 lb. ground beef
  • 15 oz. kidney beans
  • ¼ C salsa
  • 1 C corn
  • ½ t chili powder (or more if using ground beef)
  • pinch ginger
  • to taste salt
  • to taste pepper
  • ½ to 1 C tomato sauce (add an extra ¼ C if using ground beef)
  • to taste salt
  • to taste pepper
  • 8-10 tortillas
  • 1 C cheese, grated (Monterey/Pepper Jack or Cheddar)
  • Greek yogurt, for topping
  • 1-2 fresh tomatoes, chopped, for topping
  • jalapeño, chopped, for topping (optional – if you like it extra spicy)
  • cilantro, chopped, for topping (optional)

Directions:

  1. Pre-heat oven to 350F.
  2. Heat a skillet, add olive oil. When oil is hot, add bell peppers, summer squash, and a pinch of salt. Cook for about 5 minutes, or until veggies are tender, over medium heat, stirring occasionally. (Note: if using raw ground beef, cook first, then add veggies when beef is almost done. Add the extra ¼ C tomato sauce with the beans in the next step.)
  3. Mix together chili, beans, salsa, corn, chili powder, ginger, salt, and pepper. Add to skillet. Bring to a boil, reduce to a simmer, and cook for about 5 minutes. Taste and adjust seasoning if needed.
  4. Mix tomato sauce with salt and pepper. Pour into the bottom of a greased 9×13 baking dish.
  5. Divide the beef and bean filling between the tortillas. Fold ends in and roll up. Place seam side down in tomato sauced pan. Top with salsa and cheese. Bake for 20 minutes, uncovered, or until cheese is melted.
  6. Serve topped with yogurt and fresh tomatoes (and jalapeño and cilantro if desired).

Spotlight on the Herb

Mediterranean Veggies and Rice

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients: 

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1-2 zucchini, chopped
  • ½ t (or more) salt
  • pinch pepper
  • 1 t fresh oregano, chopped
  • 1 t fresh thyme
  • ⅛ t red pepper flakes
  • 1 t fresh savory
  • 1 t fresh parsley, chopped
  • 1 T fresh basil, chopped
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping

Directions:   

  1. Re-heat leftover rice with water or stock.
  2. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  3. Add herbs, and red pepper flakes and cook 1 minutes more.
  4. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  5. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  6. Serve topped with a drizzle of good olive oil and some parmesan cheese.
Notes:
If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.

Something to Drink 

Summer Smoothie

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 C Greek yogurt (or any yogurt)
  • ½ to 1 C milk (any type)
  • 1 C stone fruit or apples, 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.

Simple Suppers

Beef Stew Calzones

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 1 pound thin, boneless sirloin steak or 1 pound chicken cut in 1 inch cubes
  • 3 Tbsp flour
  • Salt and Pepper
  • 3 Tbsp olive oil
  • Use any, or all of the following veggies:
  • 2-3 carrots, diced
  • 1-2 parsnips, diced
  • 1 bulb fennel
  • 1 onion
  • 1-2 potatoes, about ½ pound peeled and cut into cubes
  • 1 cup peppers, mix them up
  • 2-3 zucchini or any squash you have, diced
  • 1-2 tsp fresh savory and parsley, chopped
  • 1 cup red wine
  • 1 cup broth, beef or chicken
  • 1 package Bridgeford bread dough

Directions: 

  1. In a large bowl toss the meat with flour, season with salt and pepper.  In a dutch oven, heat olive oil and add the meat and cook until brown.  Remove meat and add the veggies and cook until just tender.  Return the meat and add the liquid and herbs.  Cook until the veggies are tender and the meat can be easily pulled apart.
  2. Divide the dough that has been thawed, into equal parts.  Roll out in a 7 inch round.  Place stew mixture on one half and fold over the other half.  Moisten the edges of dough so to stick together and crimp the edges to seal.  Place on a greased cookie sheet and bake until puffed and browned.  15-20 minutes.
  3. Multiply ingredients to make desired amount.  Above makes 4-6 calzones.

Savory Sides

Green Bean Bundles

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients: 

  • 1 pound fresh green beans
  • Olive oil
  • Salt and Pepper
  • Bacon

Directions: 

  1. Preheat Oven to 350°.
  2. Blanch green beans for 3 minutes in boiling water and then dunk in ice water.
  3. Toss them in olive oil and salt and pepper.  Bundle about 5 green beans and wrap a piece of bacon around the bundle.  Place in a roasting pan and roast for 10-15 minutes until bacon is cooked.

Author Rachel Oberg

More posts by Rachel Oberg

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