Recipes Inspired by the Box!
Fri/Sat, June 3-4, 2016

At a Glance – Recipes Inspired by the Box

Vegetable Stir Fry

Lavender Dijon Dressing

Quick and Easy Herb Roasted Chicken Thighs with Cherry Tomatoes

Lasagna with Chard

Marinated Cherry Tomato Salad

Stone Fruit Sauce


Vegetable Stir Fry

 

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp olive oil
  • 1 leek
  • 2 cloves garlic
  • sprinkle of sea salt
  • 2 c broccoli
  • 3-4 turnips thinly sliced,peeled
  • 1 carrot chopped or grated
  • 1 c mushrooms sliced
  • 1 bunch kale or chard thinly sliced, stock removed
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp white cooking wine
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or apple cider vinegar
  • 1 tsp molasses
  • ⅛ tsp ginger powder
  • pinch red pepper flakes.

Instructions:

  1. Slice leek in thin slices up to dark green and including a bit of it. Dice the garlic. Saute the leek and garlic in oil.
  2. Prepare other veggies, chopping, peeling and cutting into bite size pieces and place in pan with leeks and garlic. On med to high heat stir and fry the veggies for about 5 min.
  3. In a small bowl, add soy sauce, cornstarch, cooking wine, sesame oil, vinegar, molasses, ginger powder and pepper flakes, stir until combined and mixed evenly.
  4. Add the sauce mix to the veggies and cook until fork tender. Continue stirring so the bottom does not burn.
  5. Serve over steamed rice or with some grilled chicken.

Lavender Dijon Dressing

Recipe by Carol Peterson

Ingredients:

  • ½ c olive oil
  • 2 T red wine vinegar
  • 2 T Dijon mustard
  • 2 tsp lavender chopped very fine
  • ¾ tsp sea salt
  • ½ tsp minced garlic
  • ¼ tsp ground black pepper

Instructions:

  1. In a jar with secure lid combine all ingredients. Shake well. Dress salad or marinate meat with it.

Quick and Easy Herb Roasted Chicken Thighs with Cherry Tomatoes

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh savory
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • ¼ t dried thyme
  • 1 T fresh savory, chopped
  • 1 t fresh sage, chopped
  • ¼ t dried oregano
  • ¼ t dried parsley
  • ¼ t dried rosemary
  • to taste, salt
  • to taste, pepper
  • ¼ C red wine vinegar
  • ¼ C balsamic vinegar

Instructions:

  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Lasagna with Chard

Recipe by Carol Peterson

Ingredients:

  • 6 lasagna noodles
  • 3 Tbsp olive oil
  • 1 bunch chard, finely
  • 4 cloves garlic, sliced, chopped, stems removed
  • 1 cup ricotta cheese
  • ¼ cup heavy cream
  • 1 egg
  • 2 Tbsp grated Parmesan cheese
  • 2 Tbsp basil or parsley
  • Salt and ground pepper
  • 2 cups Asiago cheese, shredded
  • ¼ cup mozzarella cheese, shredded
  • ½ cup chopped onion or shallot

Instructions:

  1. Preheat Oven to 350º. Prepare lasagna noodles, and drain.
  2. Heat olive oil in large skillet over medium heat.  Sauté garlic and onion until golden.
  3. Add chard leaves and cook until wilted.
  4. Mix ricotta cheese, cream, egg, parmesan, basil or parsley , ½ tsp salt, and pepper to taste, in a small bowl.
  5. Brush a 2 quart baking dish with oil and add 3 noodles in a single layer.  Top with half of the ricotta mixture, chard and asiago. Repeat with remaining noodles and ricotta mixture.
  6. Cover with foil and bake until the cheese melts, about 20 minutes.
  7. Remove and sprinkle with mozzarella cheese and bake until cheese bubbles and appears golden. You may add a pound of sausage or ground beef if you prefer meat in your lasagna.

Marinated Cherry Tomato Salad

Recipe by Carol Peterson

Ingredients:

  • 1-2 pints cherry tomatoes
  • ½ red onion, thinly sliced
  • ¼ c olive oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp minced fresh parsley or herb of the week
  • 1 tbsp of pesto
  • ¼ tsp sugar or honey
  • 1 clove garlic, diced
  • salt and pepper
  • 1 head of lettuce

Instructions:

  1. Halve the tomatoes and add them along with the sliced red onion to a large ziploc bag.
  2. Add the olive oil, balsamic, herb, pesto, sugar or honey, and garlic.
  3. Sprinkle with salt and pepper.
  4. Seal the bag and get all the air out. Place in fridge until ready for dinner.
  5. Place the lettuce on platter and pour on the tomatoes. Toss and serve.

Stone Fruit Sauce

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 3 T unsalted butter (divided 2 T, 1 T)
  • 8-10 C ripe peaches, sliced or roughly chopped
  • 1 t vanilla extract
  • pinch salt
  • juice from 1 lemon
  • zest from 1 lemon
  • juice from 2-3 oranges
  • 3 T coconut palm sugar (brown sugar, maple syrup, or honey will work too)

Instructions:

  1. Heat a large pot and add 2 T of butter. When butter is hot, add peaches. Cook over medium-low heat, stirring occasionally, for 20 minutes, or until peaches are very soft. Let stand 10 minutes (optional).
  2. Whisk together vanilla through sugar. Add to peaches. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
  3. Blend with a hand blender (it helps to tip the pot to the side a bit to prevent splattering) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.
  4. To store, ladle into clean pint jars, leaving at least ½” room at the top. You can either store in the freezer, or on the pantry shelf if using sterilized jars that have been processed as needed.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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