Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Nov 10-13, 2014

At a Glance – Recipes Inspired by the Box

Appealing Appetizers – Apple Rosemary Flatbread

Vegan – Green Beans with Almond Mint Pesto

Simple Suppers – Beef and Bean Enchiladas

Super Salads – Spicy Kohlrabi Radish Salad

Spotlight on the Herb – Mediterranean Veggies and Rice

Savory Sides – Hot Napa Slaw (with Rachel O Instructional Video!)


Appealing Appetizers 

Apple Rosemary Flatbread

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 flatbread or large whole wheat tortilla (I used lavash, you could also use a par-baked pizza crust)
  • 1 t olive oil
  • to taste salt
  • 1 small apple, thinly sliced and chopped
  • to taste pepper
  • ¼ to ½ t dried (or 1 t fresh) rosemary, chopped
  • ¼ C cheddar cheese, grated
  • 1-2 T raisins

Directions:

  1. Pre-heat oven to 350F.
  2. Top lavash with olive oil and brush over surface. Sprinkle with salt. Top with apple, rosemary, pepper, and cheese. Bake for about 5 minutes, or until the cheese has mostly melted.
  3. Remove from the oven and sprinkle with raisins. Return to the oven and bake for 2 minutes more.

Vegan

Green Beans with Almond Mint Pesto

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 1 pound green beans, trimmed
  • 1 1⁄4 cups fresh mint leaves
  • A small handful almonds, blanched then toasted
  • Zest from one lemon
  • 2 1⁄2 tablespoons extra virgin olive oil

Directions:

  1. Boil trimmed green beans in salted water for 2 to 3 minutes until tender/ crisp. When ready, immediatley plunge into an ice bath to stop the cooking process.
  2. Combine mint leaves, almonds, 1⁄2 teaspoon salt and lemon zest in food processor. Blend with olive oil to desired pesto texture.
  3. Toss pesto with cooked green beans and serve.

Simple Suppers

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
  • ¼ C celery, chopped
  • 1/4 C carrots, chopped
  • 1/4 C radishes, chopped
  • ½ C summer squash, chopped
  • pinch salt
  • 1-2 C Chili (I used Beef Chili), or 1 lb. ground beef
  • 8-15 oz. kidney beans
  • 1½ C cooked spaghetti squash (or add more 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)

Directions:    

  1. Pre-heat oven to 350F.
  2. Heat a skillet, add olive oil. When oil is hot, add celery, 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, spaghetti squash, 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 if desired).

Notes:

Serve with a Fruit Crisp, made with apples, pears, and strawberries, for dessert.


Super Salads

Spicy Kohlrabi Radish Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3 cups peeled, and grated kohlrabi
  • 1 cup sliced red radishes

Dressing Ingredients

  • 1/3 cup olive oil
  • 1 tablespoon lemon juice
  • 2 table spoons vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh pepper

Directions:

  1. Whisk dressing ingredients together and toss with veggies.

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

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 small skinny or 1 small fat eggplant, peeled and sliced
  • ½ t (or more) salt
  • pinch pepper
  • ¼ t dried basil
  • 1 t fresh oregano,
  • ⅛ t red pepper flakes
  • 1 t fresh savory
  • ¼ t dried parsley
  • 1 t fresh thyme
  • 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. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. 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.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. 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.

Savory Sides

Hot Napa Slaw

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from De Ma Cuisine

See original recipe here

Ingredients:

  • 1/2 large napa cabbage, chopped
  • 1/2 T dijon mustard
  • 3 cloves garlic, minced
  • 1 large shallot (about 1 C), chopped
  • 1 T balsamic vinegar
  • 1/2 t salt
  • pepper
  • 1/4 C water
  • 1 T olive oil
  • 2 T butter

Directions:

  1. Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
  2. Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
  3. Taste and adjust seasoning if needed.

Author Rachel Oberg

More posts by Rachel Oberg

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