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Recipes Inspired by the Box!
August 8-9, 2016

At a Glance – Recipes Inspired by the Box

Chili Pepper Poppers

Homemade Tomato Sauce  

Peach and Tomato Salsa

Eggplant and Summer Squash Tacos

Raw Summer Squash Salad

Summer Radish Salad


Chili Pepper Poppers

StuffedHotPeppers-1

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients

  • 1/2 C uncooked green lentils (need about 1/2 C cooked)
  • 1 1/2 C water
  • 1/2 C uncooked brown rice (or quinoa) (need about 1/2 C cooked)
  • 1 C water
  • 1 C onion (or shallot), chopped
  • to taste salt
  • pinch ginger
  • 1 T fresh Thai basil (or any variety basil), chopped
  • 1 T fresh mint, chopped
  • 1-2 T feta or extra firm tofu, crumbled
  • 6-10 large hot peppers* (or 2-4 bell peppers), stem sliced off, ribs and seeds removed using a paring knife (do not use fingernails)

Instructions

  1. Cook lentils with water (about 15-20 minutes, or according to package’s instructions) (don’t overcook). Drain if there is extra water.
  2. Cook rice (according to package’s instructions), after about 15 minutes stir in onions. Continue to cook until rice is done (don’t overcook).
  3. Pre-heat the oven to 350F.
  4. Mix lentils and rice with salt through mint. Taste and adjust seasoning if needed.
  5. Mix in feta or tofu. Stuff into peppers using the end of a spoon. Stand in a small ramekin (and place on a baking sheet) or lay flat on a baking sheet (some filling may spill out).
  6. Roast for about 30-60 minutes, or until peppers have softened slightly.

 


Homemade Tomato Sauce

Tomato-Sauce-5

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients

  • 5 pounds Roma tomatoes, roughly chopped
  • 1 t salt
  • Extras: 2 T olive oil
  • 2 onions, roughly chopped
  • 1 head (about 12 cloves) garlic, roughly chopped
  • pinch pepper
  • 1/4 fresh basil, roughly chopped
  • 2 T fresh parsley, roughly chopped
  • 2 T fresh oregano, roughly chopped
  • 1 t dried rosemary, crushed
  • 1 t dried thyme
  • 2 T balsamic vinegar
  • 1 T honey

Instructions

  1. Combine tomatoes and salt in a large pot. Cook over medium heat, stirring occasionally, for about 10 minutes. Mash with a potato masher and cook for 10 minutes more. (If you don’t want to add anything else, skip to step 5.)
  2. Add olive oil to a hot pan. Add onions (bell pepper, zucchini) and cook over medium heat with a pinch of salt for about 10 minutes, stirring occasionally. Add
  3. garlic and cook, stirring constantly, for 3 minutes more.
  4. Add onion mixture, herbs, vinegar, and honey to the tomatoes. Use a spatula to get all the garlic infused oil from the pan. Stir once to combine.
  5. Blend with a hand blender, or in batches in a regular blender – removing the plug from the lid and covering with a clean towel.
  6. Bring back to a boil, then reduce to a simmer and cook for 1.5 – 2 hours, or until sauce has thickened, stirring occasionally.
  7. Sterilize your canning jars, bands, and lids in a pot of boiling water for at least 10 minutes at a rolling boil (or in the dishwasher).
  8. Pour sauce in to jars, leaving an inch or so (or a bit less) at the top for expansion.
  9. Store in the freezer once they have cooled completely.*

 


Tomato Peach Salsa

TomatoPeachSalsa5s

Recipe by Carol Peterson

Ingredients:

  • 1 cup chopped peaches
  • ¾ cup quartered cherry tomatoes or regular tomatoes chopped
  • ½ thinly sliced red onion
  • 3 tbsp fresh mint leaves
  • 3 tbsp fresh basil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 2-3 tbsp chopped pepper, Anaheim or hot pepper mix (optional)

Instructions:

  1. Combine all ingredients.
  2. Sprinkle mixture with ¼ tsp salt and toss gently.  Chill.  May be served over salmon, French bread or any desired dish that needs a little kick.  May substitute nectarine for peach.

Eggplant and Summer Squash Tacos

EggplantTacos-7

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients

  • 1 medium-sized eggplant, peeled and sliced about 1/4″ thick
  • salt
  • 2 t olive oil
  • salt
  • 1/4 t chili powder
  • 2 tortillas (flour or corn)
  • 1-2 C lettuce, shredded
  • 1/2 C summer squash, thinly sliced and chopped
  • 1/4 C bell pepper (optional), chopped
  • 2 T red onion, diced
  • 1 tomato, chopped
  • 1/2 hot pepper, ribs and seeds removed, minced
  • 1/4 C feta cheese (or extra firm tofu), crumbled
  • pinch salt
  • white vinegar

Instructions

  1. Sprinkle eggplant with salt and let stand for about 15 minutes. Rinse and pat dry. Slice into strips. Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1-2 minutes more.
  2. Add oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
  3. Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.

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.

Summer Radish Salad

RadishSalad1s

Ingredients:

  • 2 cups sliced radishes
  • ½ tsp salt
  • 1 cup sliced onion
  • 1 cup cucumber seeded and sliced
  • ½ cup olive oil
  • 2 tbsp white wine vinegar
  • ½ tsp white sugar
  • 1 clove garlic minced
  • 1 tsp chopped dill

Instructions:

  1. Toss radishes with salt and let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl.

Author Uncle Vern

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