Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Oct 20-23, 2014

At a Glance – Recipes Inspired by the Box

Quick and Easy – Vegetarian Soft Tacos

Super Salads – Massaged Kale Salad with Radish and Apple

Breakfast for Dinner – Cornmeal Pancakes with Warm Persimmon Sauce (with Rachel O Instructional Video!)

Something for the Sweet Tooth – Chocolate Persimmon Muffins

Spotlight on the Herb – Melanzane with Pasta (Eggplant with Pasta) (with Rachel O Instructional Video!)

Vegan – Tomato, Onion and Cucumber Salad


Quick and Easy 

Vegetarian Soft Tacos

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 radish (or carrot, or both), grated
  • 1 small summer squash, grated (or bell pepper, chopped, or both)
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 shallot, chopped
  • 1 clove garlic, diced
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • lettuce, shredded
  • tomato, chopped
  • Greek yogurt
  • salsa

Directions:

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

Super Salads

Massaged Kale Salad with Radish and Apple

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Directions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Breakfast for Dinner 

Cornmeal Pancakes with Warm Persimmon Sauce

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients: 

Sauce

  • 6 persimmons, peeled and diced
  • 1 t lemon juice
  • 1/3 C water
  • 1/4 t cinnamon
  • pinch nutmeg
  • 1 T honey
  • pinch salt

Pancakes

  • 2 t coconut oil (plus a little more for cooking)
  • 2 egg
  • 1 t baking soda
  • 2 t baking powder
  • pinch salt
  • 1/4 T maple syrup
  • 1 C cornmeal
  • 1/2 C buttermilk
  • roasted almonds, chopped (optional – for topping)

Directions:    

Sauce

  1. Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)

Pancakes

  1. Mix wet ingredients in a small bowl.
  2. In a separate bowl, mix dry ingredients.
  3. Whisk all ingredients together.
  4. Let stand 5 minutes. (The batter should be pretty thin.)
  5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
  6. Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.

Something for the Sweet Tooth 

Chocolate Persimmon Muffins

Recipe via Amy Beth of Abundant Harvest Organics

Ingredients:

  • 1 c buckwheat flour
  • 1½ c flour (regular)
  • 6 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 6 tbsp butter, cold cut into bits
  • ¼ c dark brown sugar
  • ¼ c white sugar
  • 2 eggs
  • ½ c plain yogurt
  • 2 c Hachiya persimmon puree
  • 4 ounce dark or semisweet chocolate chopped into chunks

Directions:

  1. Prepare muffing tins.
  2. Combine all dry ingredients.
  3. In a mixer beat the butter with sugars until light and creamy.  Add the eggs one at a time. Add the yogurt and then half of the persimmon puree. Stir in half of dry ingredients and add the remaining persimmon puree. Gently mix in rest of dry stuff and fold in the chocolate chunks and crumbs. Pour in tins and bake for 30 to 35 minutes.
  4. Cool and lift them out to plate.
  5. Makes 8 to 10 muffins.

Spotlight on the Herb

Melanzane with Pasta (Eggplant with Pasta) 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 eggplant, peeled and sliced lengthwise ¼” thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • pinch red pepper flakes
  • ½ C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping

Directions:

  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

Vegan

Tomato, Onion and Cucumber Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3-5 medium tomatoes, halved, seeded and thinly sliced
  • ¼ red onion, peeled, halved and thinly sliced
  • 1-3 cucumbers, halved and thinly sliced
  • Approximately 2 Tbsp olive oil
  • 2 splashes red wine vinegar
  • Coarse salt and black pepper

Directions:

  1. Dress tomatoes, onion and cucumber with olive oil, red wine vinegar, salt and pepper.  Let stand about 20 minutes.
  2. Re-toss and serve with crusty bread.

Author Rachel Oberg

More posts by Rachel Oberg

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