Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Sept 15-18, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Cheesy Chicken and Grapes with Rice

Baker’s Delight – Fluffy Sweet Potato Biscuits

Vegetarian – Grilled Eggplant Stack with Summer Squash

Spotlight on the Herb – Rotini Pasta with Fresh Tomato Sauce

Lunchtime – Bacon Sandwich with Arugula

Soup of the Week – Creamy Root Soup


Simple Suppers 

Cheesy Chicken and Grapes with Rice

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 2-3 chicken thighs
  • to taste salt
  • dash cayenne
  • 2-3 C hot chicken or vegetable stock (or water)
  • 1 C brown rice
  • 1 C grapes, halved, seeds removed (could also use figs, quartered, stems removed)
  • 1 C cheddar cheese, grated
  • 1 apple, sliced, for serving

Directions:

  1. Heat an ovenproof skillet over medium heat. When it’s hot, add olive oil. When oil is hot, add chicken. Sprinkle with salt and cayenne. Sear on each side for 3 minutes.
  2. Add 2 C stock, rice, and salt. Stir gently around chicken (make sure all rice is in stock, not on top of chicken). Bring to a boil, then reduce to a simmer for 10 minutes.
  3. Add grapes, and simmer, adding more liquid if needed, cooking until chicken reaches 180F and rice is to desired tenderness, about 45-50 minutes (cooking uncovered, until the last 20-30 minutes), stirring occasionally.
  4. Taste and adjust seasoning if needed. Top with cheese and broil for 3 minutes.
  5. Serve with a side of apples.

Baker’s Delight 

Fluffy Sweet Potato Biscuits

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • ¾ cup cooked mashed sweet potato
  • 1/3 to ½ cup milk as needed
  • 1 ½ cups flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp butter cut into small bits

Directions:

  1. Preheat Oven to 425°.
  2. Grease baking sheet.
  3. Whisk together sweet potato and 1/3 cup milk, set aside.
  4. In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the butter with your hands or a pastry blender.  Add sweet potato mixture and fold to combine.  Add remaining milk a little at a time ‘til flour is moist.
  5. Turn dough out onto a floured surface and knead 2-3 times until all comes together.  Pat the dough to ½ inch thick and round.  Using a glass cut the dough into biscuits.  Gently reroll the scraps and cut out more biscuits. Bake 12-14 minutes until golden brown.
  6. Serve warm.

Vegetarian

Grilled Eggplant Stack with Summer Squash

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 eggplant cut crosswise into ½ in slices
  • 1 tsp salt
  • ½ c balsamic vinegar
  • ½ c red wine
  • 1 tbsp brown sugar
  • 1 zucchini
  • 1 yellow squash
  • 1 bell pepper any color
  • 1 tsp olive oil
  • 1 t pepper
  • ½ c mozzarella
  • 1 tbsp basil
  • 1 tsp oregano

Directions: 

  1. Heat grill.
  2. Place eggplant slices in a colander and sprinkle with ½ tsp salt, toss well and let stand for 10 minutes. Rinse and dry with paper towel.
  3. Combine vinegar, wine, and sugar in a saucepan and bring to a boil, simmer until reduced.
  4. Trim ends of squash, slice each lengthwise into four slices. Flatten quartered pepper pieces with your hand. Brush eggplant, squash, and pepper pieces with oil and sprinkle with salt and pepper.
  5. Place pepper pieces (skin side down), eggplant, and squash on a grill rack and grill eight minutes, or until tender, turning once.
  6. Combine cheese, basil, and oregano.
  7. To assemble the stack, place one eggplant slice on a plate and top with half of the cheese mixture, one strip of yellow squash and one of zucchini, side by side. Drizzle with one third of vinegar mixture. Repeat 3 more times on separate plates. Serves 4.

Spotlight on the Herb

Rotini Pasta with Fresh Tomato Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ lb ground beef
  • 1 T olive oil (opt.)
  • 1 small red onion, chopped
  • 2 small zucchini, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • ¼ t dried savory
  • ½ t dried Parsley
  • ½ t dried basil
  • ¼ t dried oregano
  • Pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • ½ C pasta water
  • ½ pkg rotini rice pasta (or your favorite kind of pasta)
  • Parmesan cheese, grated, for topping

Directions:

  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add ½ C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.
Notes:
Dish is Gluten Free with GF pasta.

Lunchtime 

Bacon Sandwich with Arugula

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 arugula (or any other greens), stems 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.

Soup of the Week

Creamy Root Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Butternut or acorn squash, peeled and seeded
  • Turnips, potatoes, sweet potatoes, rutabagas, carrots, or any root vegetable you have an abundance of, peeled
  • Olive oil
  • Salt and pepper
  • 3 cups chicken broth
  • Sprigs of fresh thyme, rosemary or other herb
  • A couple of pinches of parsley or hot pepper flakes
  • 1 cup cream

Directions:

  1. Cut squash and other large vegetables into wedges.  Cut carrots into sticks.  Drizzle all with olive oil and sprinkle with salt and pepper. Have enough vegetables to fill a baking sheet and roast until all are fork tender.
  2. Transfer to a dutch oven.  Add chicken broth and bring to a boil with sprigs of herbs.  When vegetables are very soft; blend together so the mixture becomes creamy.
  3. Add parsley or hot pepper flakes (or both) and salt and pepper to taste.
  4. Stir in cream before serving.
  5. Top with bread sticks or croutons.

Author Rachel Oberg

More posts by Rachel Oberg

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