Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Nov 3-6, 2014

At a Glance – Recipes Inspired by the Box

Vegetarian – Spicy Twice Baked Sweet Potatoes

Something to Drink – Satsuma or Orange Mint Ice Treat

Simple Suppers – Fish Wellingtons

Spotlight on the Herb – Creamy Cucumber and Tomato Salad

Sandwich Time – Dandy Sandi – Bacon Sandwich with Greens

Savory Sides – Simple Acorn Squash


Vegetarian 

Spicy Twice Baked Sweet Potatoes

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh cilantro, chopped, divided
  • ½ T unsalted butter
  • to taste salt
  • to taste pepper
  • ¼ C cheddar cheese, grated
  • ½ chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • kale (or basil) pesto, for topping

Directions:

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved cilantro.

Something to Drink

Satsuma or Orange Mint Ice Treat

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 1 cup water
  • ½ cup chopped mint leaves
  • 1/3 cup sugar
  • 1 ½ cups juice from oranges, Satsumas, or combination

Directions:

  1. In a saucepan combine water, chopped mint and sugar.  Bring to a boil and then simmer over medium heat.  Stir until sugar dissolves.  Remove from heat and cool.
  2. Strain off leaves and put into a bowl.  Stir in juice.  Pour the mixture into an 8 x 11 baking pan and freeze until firm.
  3. Scrape mixture with fork until fluffy and place in juice glass. Enjoy with a spoon with breakfast.

Simple Suppers

Fish Wellingtons

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 C vegetable stock (or white wine)
  • 1 fillet fish (Swordfish or Halibut), skin removed
  • pinch salt
  • pinch pepper
  • pinch fennel pollen
  • 2 T butter
  • 4 small potatoes, halved and thinly sliced
  • to taste salt
  • to taste pepper
  • pinch fennel pollen
  • 1 small summer squash, thinly sliced and chopped
  • 1 clove garlic, minced
  • 1 pie crust, divided equally into 3 pieces
  • 1 tomato, sliced
  • 1 egg, beaten
  • coarse sea salt

Directions:    

  1. Pre-heat the oven to 375F.
  2. Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
  3. Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add summer squash and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
  4. Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
  5. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.
Notes:

Spotlight on the Herb

Creamy Cucumber and Tomato Salad

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

Ingredients:

  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Directions:

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.
Notes:
Serve with Fish Wellingtons.

Sandwich Time

Dandy Sandi – Bacon Sandwich with Greens

Photo credit De Ma Cuisine

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

Ingredients:

  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion, sliced
  • pinch salt
  • ½ bunch greens (about 1/2 C), stem ends removed
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: ½ T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced

Directions:

  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and greens.

Savory Sides

Simple Acorn Squash

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 Acorn squash, halved and seeded
  • 1 tablespoon butter
  • 2 tablespoons honey

Directions:

  1. Preheat oven to 350°.
  2. Turn squash cut side down onto a cookie sheet. Bake in 350° oven until it begins to soften, about 30 to 45 minutes.
  3. Turn squash right side up and place butter and honey on and place back in the oven for about a half hour more. It should be soft and ready to serve.

Author Rachel Oberg

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