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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Sept 29 – Oct 2, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Creamy Cucumber and Tomato Salad

Something for the Sweet Tooth – Apple Pear Crumb Pie

Spotlight on the Herb – Roasted Stuffed Squash (with Rachel O Instructional Video!)

Condiments Galore – Easy Pickled Daikon Radishes and Carrots

Simple Suppers – Calzone

Savory Sides – Roasted Winter Vegetables with Roasted Garlic Sauce


Super Salads 

Creamy Cucumber and Tomato Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Directions:

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Something for the Sweet Tooth

Apple Pear Crumb Pie

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 9 inch deep dish pie crust
  • 4 cups apples, peeled, cored & sliced
  • 4 cups pears, peeled, cored & sliced
  • ½ cup sugar
  • 1½ Tbsp lemon juice
  • 1½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 3 Tbsp plus ¾ cup flour
  • ½ cup brown sugar, packed
  • ¼ tsp salt
  • 5 Tbsp butter, cut into ¼ in pieces

Directions:

  1. Freeze pie crust in a 9″ deep dish pie pan for 30 minutes.
  2. Combine apples, pears, sugar, lemon juice, one tsp cinnamon and nutmeg and a mixing bowl. Add 3 Tbsp flour, toss to coat. Pour into frozen pie crust; bake at 400º for 35 minutes.
  3. Combine remaining flour, brown sugar, cinnamon and salt in a food processor; pulse to mix. Add butter and pulse until you have large buttery crumbs. Chill.
  4. When pie is done baking remove from oven and firmly press crumb mixture on top.Reduce oven to 375º and bake another 30 minutes.
  5. Cool before eating.

Spotlight on the Herb

Roasted Stuffed Squash 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • 1/2 to 1 t (or to taste) salt
  • pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1/4 t fresh thyme
  • 1 t fresh sage, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • basil, fresh, chopped (for topping)

Directions: 

  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes:
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce!

Condiments Galore 

Easy Pickled Radishes and Carrots

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • 5 medium carrots, peeled
  • 2 daikon radishes (or 3-6 medium sized radishes), peeled
  • 2 teaspoons salt
  • 1 cup and 4 teaspoons sugar
  • 2 teaspoons salt
  • 2 1⁄2 cups white vinegar
  • 2 cups warm water

Directions:

  1. Slice carrots and radishes into 1⁄4 inch sticks and place into a large bowl. Sprinkle in 4 teaspoons of sugar and 2 teaspoons salt. Mix well until veggies soften. When a stick of Daikon will bend without breaking, transfer veggies to a colander and rinse.
  2. In a separate bowl mix water, one cup sugar, and vinegar. Allow sugar to dissolve. Pack veggies into clean jars and pour vinegar mixture over top. Let them sit overnight.
  3. They’ll last a month in the fridge.
  4. This recipe is traditionally served on Vietnamese Banh Mi street sandwiches. You can serve these pickles on hot dogs, barbecue, salad, or spring rolls.

Simple Suppers

Calzone

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • Olive oil
  • Crookneck Squash
  • Onion,Tomatoes
  • Bell Pepper
  • Mushrooms
  • Zucchini
  • thyme, basil, rosemary, oregano, sage, garlic, salt and pepper
  • Hamburger, chicken or sausage
  • homemade dough, or frozen bread dough
  • red sauce (spaghetti or marinara)
  • cheese (mozzarella, feta, or parmesan)
  • beaten egg yolk or water
  • sea salt

Directions:

  1. Sauté in olive oil with seasonings such as thyme, basil, rosemary, oregano, sage, garlic, salt and pepper and allow to cool.
  2. Brown a meat of your choice. Hamburger, chicken or sausage all work well.
  3. Using either homemade dough, or frozen bread dough, lightly flour a surface and roll into 7” circles.
  4. Apply red sauce (spaghetti or marinara) in the center of circle leaving a half inch border. Place veggies, meat, and cheese (mozzarella, feta, or parmesan) onto half of the circle. Brush the border that has been left around the edge of the circle with beaten egg yolk or water. Fold the unfilled side over and pinch the edges together. Place on a baking sheet coated with cooking spray, brush with egg yolk or water, puncture with a fork, sprinkle with sea salt if desired and bake in preheated 425º oven for 15 min. or until golden brown.
  5. May be frozen for later use.

Savory Sides

Roasted Winter Vegetables with Roasted Garlic Sauce

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, peeled and cut in 1 inch pieces or slices.
  • 2 Tbs oil
  • 1 Tbs dried or 3 Tbs fresh herbs such as rosemary, thyme, parsley or oregano

Directions:

  1. Preheat Oven to 425º.
  2. Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pan. Roast in pre-heated oven until tender, 30-45 minutes, stirring occasionally.
  3. Season with salt and pepper.
  4. Serve with roasted garlic sauce (optional)
    Roasted Garlic Sauce: Slice top off of bulb of garlic exposing tip of each clove. Place on a square of foil and drizzle with 1 Tbls. of olive oil or just season with salt and pepper. Wrap tightly and bake along side other vegetables until tender.
  5. Squeeze soft garlic into a small bowl, mash with fork, and stir in ¾ cup plain yogurt.

Author Rachel Oberg

More posts by Rachel Oberg

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