Recipes Inspired by the Box!
August 1-2, 2016

At a Glance – Recipes Inspired by the Box

Tofu and Eggplant Lettuce Wraps

Honey Roasted Cherry Tomatoes

Egyptian Green Beans

Sweet Peach Barbecue Sauce

Balsamic Green Bean Salad

Melon and Feta Salad


Tofu and Eggplant Lettuce Wraps

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 small to medium eggplant, peeled and chopped
  • salt
  • 2 T coconut oil (or olive or canola)
  • 1 C tofu, excess water squeezed out, chopped
  • 1 chile pepper, ribs and seeds removed, diced
  • 1/2 C onion or shallot, chopped (could also add: mushrooms, bell pepper, summer squash, and julienned carrots)
  • to taste salt
  • big pinch ginger
  • 1 clove garlic, diced
  • 1 1/2 T soy sauce or liquid aminos
  • 1 T mint, chopped
  • 1 T Thai basil, chopped
  • 1-2 lettuce leaves per serving (1 if sturdy, 2 if more flimsy)
  • 1/2 C cucumber, diced, for serving
  • rice vinegar, for serving
  • pinch salt, for serving

Instructions:

  1. Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
  2. Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, onion/shallot, and salt. Cook for 5-8 minutes, stirring often.
  3. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
  4. Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center.
  5. Top with cucumber, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.


Honey Roasted Cherry Tomatoes

 

Recipe by Carol Peterson

Ingredients:

  • 1 carton cherry tomatoes
  • 2 cloves of garlic
  • 1 tbsp honey
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper

Instructions:  

  1. Cut tomatoes in half and arrange on an oiled roasting pan.
  2. Crush garlic with a pinch of salt and mix with honey, olive oil, and fresh pepper.
  3. Pour honey mixture over tomatoes and stir to coat.
  4. Roast for 30 minutes in a 375 degree oven until golden juicy and bubbling.
  5. Can be served over risotto, with grilled veggies, or on top of toast.

Egyptian Green Beans

 

Photo courtesy of Alex, subscriber in Burbank. You can see more of his photos @Instagram.com/Letteringguy

Ingredients:

  • 1 lb green beans
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 6 Tbsp tomato sauce
  • ½ tsp cumin, oregano
  • 1 tsp paprika, salt
  • ¼ tsp cayenne pepper, black pepper, sugar
  • 4 Tbsp chopped parsley

Instructions:

  1. Sauté onion over medium heat in olive oil until tender.
  2. Add garlic and sauté about 30 seconds, then add green beans. Cook for one minute.
  3. Add tomato sauce and enough water to cover beans.
  4. Add spices, cover and let simmer for about a half hour.
  5. Remove lid with ten minutes left if beans are still too watery. Adjust spices and enjoy.

 


Sweet Peach Barbecue Sauce

Recipe by Carol Peterson

Ingredients:

  • 2 Tbsp olive oil
  • 1 small red onion, peeled, sliced thin
  • 3 peaches, pitted, cut into medium sized cubes
  • 1 Tbsp ground ginger
  • 2 medium ripe tomatoes cut into medium sized cubes
  • ½ cup cider vinegar
  • 1/3 cup light or dark brown sugar
  • 1 tsp ground allspice
  • Salt and freshly ground pepper

Instructions:

  1. In a large skillet over medium high heat, heat the oil until hot, but not smoking.
  2. Add the onions and cook stirring occasionally, until golden brown about 11-13 minutes.
  3. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes.
  4. Stir in the vinegar, orange juice, sugar, allspice, salt and pepper to, taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about half and thickened slightly, about 20 minutes.
  5. Taste and adjust for seasoning, then transfer to blender or food processor and pulsate to desired consistency.
  6. Use to baste chicken, pork chops or steak. Place remaining sauce in a bowl for use on the side of meat.

Balsamic Green Bean Salad

Recipe by Carol Peterson

Ingredients:

  • 1 ½ – 2 lbs fresh green beans, trimmed and cut into 1” pieces
  • ¼ c olive oil
  • 3 tbsp lemon juice
  • 3 tbsp balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp ground mustard
  • 1/8 tsp pepper
  • 1 large red onion,chopped
  • 2 c chopped tomatoes
  • 1 c crumbled feta cheese

Instructions:

  1. Place the beans in a stockpot, add water to cover. Bring to a boil. Cook, covered 8 min or until crisp tender. Drain and immediately place into ice water. Drain and pat dry.
  2. In a small bowl whisk oil, lemon juice,vinegar,salt, garlic powder,mustard and pepper.
  3. Drizzle over beans.
  4. Add remaining items and refrigerate covered. Chill before serving.

Melon and Feta Salad

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C (heaping) melon (cantaloupe or watermelon), cubed
  • 1 C tomatoes, chopped
  • 1/2 C cucumber, chopped
  • 1/2 C red onion, diced
  • 1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions:

  • Toss melon through hot pepper (if using) in a bowl.
  • Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  • Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Author AHO Kitchen Team

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