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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Oct 13-16, 2014

At a Glance – Recipes Inspired by the Box

Perfect Pastas – End of the Week Pasta

Soup of the Week – Mei Qing Noodle Soup

Savory Sides – Spicy Sweet Potato Chips

Condiments Galore – Cool Cucumber Salsa

Spotlight on the Herb – Sweet and Spicy Lemongrass Stir Fry

Super Salads – Pomegranate Salad #2


Perfect Pastas 

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
  • 1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (chard, spinach, or mizuna would also be great), chopped
  • 1 tomato, chopped
  • 1-2 to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Directions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Soup of the Week

Mei Qing Noodle Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 1 qt unsalted chicken or veggie stock
  • 2 Tbsp soy sauce
  • 1 Tbsp sherry
  • 6 dried wood ear or shitake mushrooms
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • ½ cup onion, thinly sliced
  • Salt and freshly ground black pepper
  • 1/3-1/2 lb Chinese egg noodles
  • 2 tsp dark sesame oil
  • 1 cup cooked chicken
  • 1 Mei Qing Choi, chopped
  • 1 sweet red pepper, julienned

Directions:

  1. Combine stock, soy sauce sherry, mushrooms, ginger, garlic, and onions in a large saucepan.  Season to taste with salt & pepper.  Simmer for 25 minutes.
  2. Meanwhile bring a large pot of salted water to boil.  Add noodles, cook until just barely tender, drain.  Toss noodles with sesame oil and keep warm.
  3. Add chicken, mei qing, and sweet pepper to broth.  Simmer another 6-8 minutes.
  4. Place a nest of noodles in each bowl, ladle broth and vegetables over nest and serve hot.
  5. Chinese chili paste may be served on the side as a condiment.

Savory Sides

Spicy Sweet Potato Chips

Photo credit De Ma Cuisine

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • ¼ tsp cayenne pepper
  • 3 large sweet potatos, peeled and cut into ¼ inch slices
  • salt and pepper to taste

Directions:    

  1. Preheat oven to 450°
  2. Line baking sheet with aluminum foil.
  3. Stir together olive oil, maple syrup, and cayenne pepper in a bowl. Brush the sweet potato slices with the mixture and place onto  baking sheet. Sprinkle with salt and pepper. Bake for 8 minutes then turn potato slices over and brush with remaining maple mixture. Bake until crispy on the edges another 7 to 8 minutes more.

Condiments Galore 

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. Refrigerate for about 1 hour prior to serving.

Spotlight on the Herb

Sweet and Spicy Lemongrass Stir Fry

Photo credit De Ma Cuisine

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

Ingredients:

  • Soba noodles
  • 1 T coconut oil
  • 1 head broccoli, cut into bite sized pieces
  • 1 medium summer squash, julienned
  • 1 serrano pepper, seeds and ribs removed, minced
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T honey
  • ½ t ginger, dried
  • to taste, salt

Directions:

  1. Boil salted water.
  2. Whisk together sauce ingredients. Set aside.
  3. Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
  4. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  5. Heat skillet and add oil. When hot add broccoli, squash, chili pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
  6. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  7. Serve veggies over pasta.

Super Salads

Pomegranate Salad #2

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Bowl of leafy greens (spinach, arugula, types of lettuce)
  • ¼ red onion sliced very thin
  • ½ cup walnut or pecan pieces
  • ½ cup crumbled feta
  • ¼ cup alfalfa sprouts which can be optional
  • 1 pomegranate, peeled and seeds separated
  • 4 tbsp balsamic vinaigrette
  • Avocado optional

Directions:

  1. Place leafy greens in a salad bowl. Top with red onion, walnuts, feta, and remaining ingredients. Sprinkle pomegranate seeds over the top and drizzle with vinaigrette.

Author Rachel Oberg

More posts by Rachel Oberg

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