Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Oct 6-9, 2014

At a Glance – Recipes Inspired by the Box

Sensational Starters – Grape Toasts

Something for the Sweet Tooth – Apple Pomegranate Crumble

Quick and Easy – Baked Eggplant with Figs and Cherry Tomatoes

Vegetarian – Ratatouille

Spotlight on the Herb – Herbed Roasted Chicken Thighs with Cherry Tomatoes (With Rachel O Instructional Video!)

Soup of the Week – Portuguese Bean Soup


Sensational Starters 

Grape Toasts

Photo credit De Ma Cuisine

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

Ingredients:

  • 6 slices baguette, about ½” thick
  • 1 t olive oil
  • 9-12 grapes, halved lengthwise and seeded
  • to taste salt
  • ¼ C cheddar or monterey jack cheese
  • pinch cayenne
  • 1 t honey

Directions:

  1. Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
  2. Broil for about 2-3 minutes, or until cheese is melted.
  3. Serve drizzled with honey.

Something for the Sweet Tooth

Apple Pomegranate Crumble

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 2 cups pomegranate seeds (or seeds from1 pomegranate)
  • 2 cups thinly sliced apples
  • Zest from 1 lemon
  • 1 teaspoon cinnamon
  • Juice from half a lemon
  • 2 tablespoons honey

Crumble:

  • 2⁄3 cup oats
  • 2/3 cup flour
  • 2⁄3 cup brown sugar
  • 1 tablespoon ground ginger
  • 1 stick butter at room temperature

Directions:

  1. Preheat oven to 350°.
  2. Butter an 8×8 baking dish.
  3. In a bowl, combine ingredients for crumble and set aside.
  4. In another bowl combine apples, pomegranate seeds, lemon items, cinnamon and honey. Place in prepared dish and cover with the crumble mixture. Bake for 30 to 45 minutes.
  5. You may also assemble and bake in 6 ramekins for individual servings.

Quick and Easy 

Baked Eggplant with Figs and Cherry Tomatoes

Photo credit Abundant Harvest Organics

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 eggplant
  • olive oil
  • 1/2 c cherry tomatoes
  • 6 figs
  • Goat cheese, crumbled
  • pepper to taste

Directions: 

  1. Preheat oven to 400°.
  2. Wash eggplant, cut off the top and slice lengthwise.  Make slices through the flesh but not the skin with a knife (three in each direction).
  3. Brush with olive oil. Place in baking pan flesh side down, skin side up.
  4. Place in baking pan flesh side down, skin side up.
  5. Bake for 20 to 25 minutes. Wash the figs and tomatoes.
  6. Take eggplant out of oven and set oven to broil. Turn eggplant halves over, place the figs and tomatoes on top. Place cheese on top. Sprinkle with pepper.
  7. Place in the broiler for 10 minutes until cheese is melted.
  8. Serve while hot.

Vegetarian 

Ratatouille

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1/3 cup olive oil
  • 2 or more garlic cloves, peeled & chopped
  • 2 cups (1 large) sliced onions
  • 3 cups (2 medium) sliced zucchini
  • 4 cups (1 small) cubed, peeled eggplant
  • 2 bell peppers, seeded and cut into strips *any peppers will do fine
  • 1 ½ cups peeled, seeded and chopped tomatoes
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon capers
  • Salt and freshly ground pepper, to taste

Directions:

  1. Heat oil in a large skillet, add the garlic and onions and sauté until the onions are transparent.
  2. Meanwhile, slice the squash and peel and cube the eggplant. Add squash, eggplant and peppers to the skillet, cover and cook slowly about 20 minutes.
  3. Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes.
  4. Season with salt and pepper. Serve hot or cold.

Note:

Eggplant may be grilled. If eggplant is large it should be salted, rinsed and then squeezed dry.

Spotlight on the Herb

Herbed Roasted Chicken Thighs with Cherry Tomatoes

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh savory
  • 1 sprig fresh rosemary
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • ¼ t dried thyme
  • 1 T fresh savory, chopped
  • 1 t fresh sage, chopped
  • ¼ t dried oregano
  • ¼ t dried parsley
  • 1 t fresh rosemary, chopped
  • to taste, salt
  • to taste, pepper
  • ¼ C red wine vinegar
  • ¼ C balsamic vinegar

Directions:

  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and rosemary and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Soup of the Week

Portuguese Bean Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 ham hock
  • 1-10 oz linguica sausage, sliced
  • 1 onion, minced
  • 2 quarts water
  • 4 potatoes, peeled and cubed
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1-15 oz can stewed tomatoes
  • 1-8 oz can tomato sauce
  • 1 clove garlic, minced
  • ½ head cabbage, thinly sliced
  • 1-15oz can kidney beans

Directions:

  1. Place ham hock, linguica, onion and water into a Dutch oven over high heat.  Bring to a boil, then reduce heat to medium-low, cover and simmer for 1 hour.
  2. Remove meat from ham hock, chop and return to soup.  Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic.  Cover and continue simmering for 1 ½ hours stirring occasionally.
  3. Stir in cabbage and kidney beans; cook until the cabbage has softened, about 10-20 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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