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Recipes Inspired by the Box!
Fri/Sat, August 26-27, 2016

At a Glance – Recipes Inspired by the Box

Watermelon Salsa

Cream of Squash Soup

Cucumber, Tomato, Onion, Avocado Salad

Curry Cashew, Pear, and Grape Salad

Eggplant Bread

Cheesy Chicken and Grapes with Rice


Watermelon Salsa

Recipe by Carol Peterson

Ingredients:

  • ¼ c lime juice
  • 1 tbsp sugar
  • fresh ground pepper to taste
  • 3 c chopped watermelon
  • 1 cucumber peeled, diced
  • 1 nectarine or peach or both peeled and diced
  • 1 hot pepper seeded and minced
  • 1 small onion finely chopped
  • ½ tsp garlic salt

Instructions:

  1. Mix ingredients, chill, and serve with chips

Cream of Squash Soup

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • ½ spaghetti squash (or other variety), seeds removed (once cooked, roughly chop the spaghetti-like strands so they aren’t too long)
  • 1 t + 2 T olive oil
  • 2½-3 C veggies (any): bell or sweet pepper, summer squash, carrots, parsnips, cauliflower, celery, green beans, radish, chile pepper (ribs and seeds removed), onion, shallot, leek; diced
  • to taste salt
  • 2-3 cloves garlic, minced
  • 1 t maple syrup or honey
  • 1 T balsamic vinegar
  • ¼ t dried (or ¼ T fresh) thyme
  • 4-6 C veggie stock (could also use chicken)
  • ¼ C fresh herbs: basil, garlic chives, parsley; diced
  • coconut milk or heavy cream, for serving

Instructions:

  • Brush squash with 1 t olive oil (inside and out). Roast cut side down for about 60 minutes, or until flesh is tender. Set aside. (This step can be done ahead of time, squash cooled and refrigerated for up to a few days.)
  • Heat a soup pot over medium-low. Add 2 T olive oil. When oil is hot, add veggies and salt. Cook for about 10 minutes, stirring occasionally. Add squash and garlic. Cook for 2 minutes. Add balsamic vinegar and cook for 1 minute. Add thyme (if using dried) and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until veggies are tender. Add fresh herbs and cook for 3-5 minutes more. Taste and adjust seasoning if desired.
  • Serve with a bit of coconut milk or cream swirled into each bowlful of soup.

 


Cucumber, Tomato, Onion, Avocado Salad

Recipe by Carol Peterson

Ingredients:

  • 2-3 cucumbers
  • 1 c diced tomato
  • ¼ c thinly sliced onion red or green
  • 1 avocado
  • 2 tsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper

Instructions:

  1. Cut cucumbers in half lengthwise, then slice into half moons. Need not peel them.
  2. Dice the tomatoes to make a cup. Thinly slice red onion or green to make a cup.
  3. Peel and cup the avocado into small cubes.
  4. Combine all in a bowl and toss together. Add a small amount of balsamic vinegar, enough to barely coat the veggies. Season to taste. The lemon juice is to be mixed with the avocado so it will not turn brown.

Curry Cashew, Pear, and Grape Salad

Recipe by Carol Peterson

Ingredients:

  • 1 head lettuce or mixed greens
  • 1 pear, thinly sliced
  • 1 c red grapes, havled
  • ¾ c cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tbsp melted butter
  • 1 tsp chopped fresh rosemary
  • 1 tsp curry powder
  • 1 tbsp brown sugar
  • ½ tsp salt
  • ½ tsp cayenne pepper

Dressing:

  • 3 tbsp white wine vinegar
  • 3 tbsp Dijon Mustard
  • ½ c olive oil
  • 2 tbsp honey
  • salt and pepper to taste

Instructions:

  1. In a large skillet, toast cashews until golden brown. Remove and cool.
  2. Cook the bacon until crisp. Remove, chop, and set aside.
  3. In a medium bowl stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper and toasted cashews. Set aside.
  4. Make dressing, whisking together.
  5. Mix all in large bowl and sprinkle with nuts.

Eggplant Bread

Recipe by AHO Kitchen Team

Ingredients:

  • 3 eggs, beaten
  • 1 cup oil
  • 2 cups sugar
  • 3 teaspoons vanilla
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1.5 teaspoons cinnamon
  • 3/4 teaspoon of nutmeg
  • 2 cups of shredded eggplant

Instructions:

  1. Combine all ingredients in a mixing bowl (except for Eggplant).
  2. Once all is blended well, spoon in the Eggplant shreds and fold them into the batter till they are nicely mixed.
  3. Spoon batter in to a large loaf pan (or two small loaf pans) lined with parchment paper.
  4. Bake in the oven at 350 for 1 hour or until tested with a fork and it comes out clean.
  5. Let stand for 10 minutes to cool and then remove from the loaf pan. Serve with butter or jam, or both!

Cheesy Chicken and Grapes with Rice

CheesyChickenAndGrapesWithRice-5

Recipe by Rachel Oberg for Abundant Harvest Organics

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
  • 1 C cheddar cheese, grated
  • 1 apple, sliced, for serving

Instructions:

  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.

Author Uncle Vern

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