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Recipes Inspired by the Box!
August 5-6, 2016

At a Glance – Recipes Inspired by the Box

Melanzane with Pasta

Sage Pesto 

Daikon Radish Cheese Fries

Cool Cucumber Salsa

Raw Summer Squash Salad

Stone Fruit and Cucumber Salsa


Melanzane with Pasta

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients

  • 1 eggplant, peeled and sliced lengthwise 1/4″ thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • pinch red pepper flakes
  • 1/2 C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping

Instructions

  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

Sage Pesto

Ingredients

  • ¾ cup sage leaves
  • ¾ cup pine nuts
  • ¼ cup fresh parsley
  • one clove garlic
  • ¾  cup plus 3 tablespoons olive oil

Instructions

  1. Blend ¾ cup sage leaves with ¾ cup pine nuts, ¼ cup fresh parsley, and one clove garlic.
  2. Drizzle in ¾  cup plus 3 tablespoons olive oil.
  3. Transfer to a bowl and mix in 6 tablespoons grated Parmesan cheese and season with salt and pepper.
  4. Serve with grilled chicken or grilled eggplant sandwiches.

Baked Daikon Radish Cheese Fries

Recipe by Carol Peterson

Ingredients

  • 2 large Daikon Radish
  • olive oil
  • 2 eggs
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground mustard
  • 1 1/2 cups grated Parmesan Cheese

Instructions

  1. Preheat oven to 425 degrees and oil a baking sheet.
  2. Cut Daikons into the shape of steak fries. In a small bowl, beat eggs and mix with thyme and ground mustard (or your choice of spices).
  3. Put grated cheese in a separate bowl.
  4. Dredge Daikon fries through the egg wash and roll in the Parmesan cheese to coat.
  5. Lay them on the baking sheet in rows. Bake for 10 minutes, then flip and bake for 7-10 more minutes until golden brown.
  6. Serve with ketchup or Marinara sauce.

Cool Cucumber Salsa

Recipe by Carol Peterson

Ingredients:

  • 2 med. Cucumbers-peeled and chopped
  • 2 tbsp lime juice
  • 2 med tomatoes chopped
  • 1 tsp minced parsley
  • 2 tsp minced cilantro
  • ½ tsp thyme
  • ½ c chopped peppers
  • ½ tsp salt
  • 1 small onion, chopped
  • 1 clove garlic, minced

Instructions: In a medium bowl, stir together all of the above and cover. Refrigerate for about 1 hour prior to serving.


Raw Summer Squash Salad

 

Recipe by Carol Peterson

Ingredients

  • 4 cups thinly sliced zucchini green and yellow
  • 1-2 tomatoes thinly wedged
  • salt and pepper to taste
  • juice of one lemon
  • 1 tbsp olive oil-may need a bit more
  • 2 oz feta cheese, crumbles
  • 2 tbsp dill
  • optional: ½ c grated carrots, 1 beet cooked, chilled and cut in matchsticks

Instructions

  1. Make sure to slice your squash as thin as you possibly can.
  2. Combine ingredients in a large bowl and toss with lemon juice and olive oil.
  3. Gently mix in the feta and dill with an extra drizzle of olive oil right before serving.

Peach and Cucumber Salsa

 

Recipe by Carol Peterson

Ingredients

  • 3 peaches or nectarines, pitted and chopped
  • 1 cucumber, seeded and chopped
  • ¼ c chopped onion
  • 1 jalapeno, seeded and finely chopped
  • 1 tbsp basil
  • juice of 1 lime
  • salt to taste

Instructions:

  1. Toss all ingredients together in a bowl and serve.
  2. May be served with chips, grilled fish or chicken.
  3. Also season with a splash of olive oil and balsamic vinegar.
  4. Optional: Add a few chopped blueberries and diced tomatoes.

Author AHO Kitchen Team

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