Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Sept 1-4, 2-14

At a Glance – Recipes Inspired by the Box

Simple Suppers – Ratatouille (with Rachel O Instructional Video!)

Spotlight on the Herb – Landry’s Raw Kale Salad with Thai Basil and Black Mission Figs

Breakfast for Dinner – Squash and Scrambled Egg Wraps

Appealing Appetizers – Zesty Radish Dip

Vegetarian – Warm Arugula and Orange Salad

Super Salads – Curried Cashew, Pear and Grape Salad


Simple Suppers

Ratatouille

(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 (about 3 C), diced (peel left on)
  • 2 sinqua (Chinese okra) or summer squash (about 2 C), peeled and diced
  • 3 bell peppers (about 2-3 C), diced
  • 2 tomatoes (about 2 C), diced
  • 1 medium onion, diced (I used red, use whatever kind you have on hand)
  • 1 t fresh thyme (or ½ t dried)
  • 3-4 T olive oil
  • 4 cloves garlic, diced)
  • ½ to 1 t salt (or to taste)
  • pepper
  • ¼ C fresh basil, chopped (for topping)

Directions:

  1. Heat skillet. Add 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  2. Add eggplant, sinqua/squash, thyme, and garlic. Cook covered, for 5 minutes.
  3. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
  4. Taste and adjust seasoning if needed.
  5. Top with a drizzle of good olive oil and basil.

Spotlight on the Herb

Landry’s Raw Kale Salad with Thai Basil and Black Mission Figs

Recipe via Abundant Harvest Organics subscriber Landry

Ingredients: 

  • 1 Head Curly Kale
  • 5 Black Mission Figs
  • 1-2  Tomatoes
  • 1/3 cup Pine Nuts

Dressing:

  • Leaves of 3 Sprigs Thai Basil
  • 1/4 cup Tahini
  • Juice of 2 Limes
  • 1 Clove Garlic

Directions:

  1. Wash, de-stem, and massage kale leaves, then chop leaves to desired size.
  2. Chop tomatoes and figs into bite sized pieces.
  3. For the dressing, blend all ingredients in a food processor or blender until smooth.
  4. Toss all ingredients together in a salad bowl and enjoy!

Breakfast for Dinner 

Squash and Scrambled Egg Wraps

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 T olive oil
  • 1 medium summer squash, chopped
  • to taste salt
  • to taste pepper
  • ½ C corn
  • 4 eggs
  • 2 T milk or water
  • to taste salt
  • to taste pepper
  • 2 tortillas
  • ¼ to ½ C monterey jack (or cheddar) cheese, grated
  • salsa
  • 1 tomato, chopped, for topping

Directions: 

  1. Heat skillet, add oil, when oil is hot add squash, salt, and pepper. Cook for about 5 minutes over medium-low heat. Add corn and cook for about 2 minutes more.
  2. Turn heat to low. Whisk together eggs, milk or water, salt, and pepper. Add to squash skillet. Gently scrape the bottom of the pan with a wooden spoon or heat-safe spatula to scrape up the eggs as some bits begin to set. Cook for about 4-5 minutes, or until eggs are just set, scraping occasionally. Taste and adjust seasoning if needed.
  3. Scoop egg mixture into the tortillas. Top with cheese and salsa. Fold ends in and then sides.
  4. Serve topped with tomato.

Appealing Appetizers

Zesty Radish Dip

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 bunch halved radishes
  • 1 cup chopped green onions (You can substitute garlic chives)
  • 1⁄2 cup fresh parsley
  • 8 ounces cream cheese or yogurt cheese
  • 4 ounces crumbled feta cheese (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Directions:

  1. Blend radishes, green onions, and parsley in a food processor until finely chopped. Mix with cream cheese, feta, lemon juice, salt and pepper. Continue to mix in food processor until smooth.
  2. Serve with veggies, crackers, or sliced baguette.
  3. For a thicker spread to be used for sandwiches, add more cream cheese.
  4. Make spread a few hours ahead of serving so all the flavors can mingle.

Vegetarian

Warm Arugula and Orange Salad

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 bunch arugula
  • ¼ C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper

Directions:

  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

Super Salads

Curried Cashew, Pear and Grape Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • ¾ cup cashew halves
  • 3 tablespoons white wine vinegar
  • 4 slices bacon, coarsely chopped
  • 3 tablespoons Dijon mustard
  • 1 tablespoon melted butter
  • 2 tablespoons honey
  • 1 teaspoon rosemary
  • ½ cup olive oil
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • salt and pepper to taste

Salad:

  • mixed greens
  • 1 pear thinly sliced
  • ½ cup halved  grapes

Directions:

  1. Toast cashews until golden brown in a skillet over medium heat. Remove from pan and cool.
  2. Return skillet to medium heat and cook bacon until crisp. Remove and place on paper towel to absorb excess grease.
  3. Coarsely chop and set aside.In a bowl stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. In a small bowl or jar combine white wine vinegar, mustard, and honey. Add olive oil and sprinkle in salt and pepper. Toss dressing with salad greens, pear slices, grapes and bacon in your salad serving bowl.
  5. Sprinkle with nut mixture and serve.

Author Rachel Oberg

More posts by Rachel Oberg

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