Recipes Inspired by the Box!
Fri/Sat, May 27-28, 2016

At a Glance – Recipes Inspired by the Box

Summer Squash Pancakes

Eggplant and Summer Squash Tacos

Heart Healthy Chard Wraps

Massaged Kale Salad with Radish and Apples

Nopales Salad

Peach or Nectarine Streusel Muffins


Summer Squash Pancakes

 

Recipe by Carol Peterson

Ingredients:

  • 2 squash, grated
  • 2 carrots, grated
  • 1-2 diced sweet peppers
  • 1 ¼ tsp salt
  • ¼ c flour
  • 1 ½ tsp sugar (optional)
  • 1 ½ tsp pepper
  • 2 egg whites
  • olive oil

Basil Chive Cream Sauce

  • ¾ c sour cream
  •  ¼ c chopped basil
  • 2 tbsp chopped fresh garlic chives
  • salt and pepper to taste

Instructions:

  1. Pancakes: Shred squash and carrots into colander and toss with salt, let stand for 20 min.
  2. Then take handfuls at a time and squeeze all the liquid out.
  3. Transfer to a large bowl and combine with flour, sugar (optional), pepper, and sweet peppers.
  4. Using a mixer beat egg whites with salt until they form stiff peaks. Fold into veggies.
  5. In heated skillet with olive oil spoon ¼ c mixture into pan and flatten with a spoon. Cook until golden brown. Place on plate sprinkle with a bit of salt and a dollop of cream sauce.

Eggplant and Summer Squash Tacos

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 medium-sized eggplant, peeled and sliced about ¼” thick
  • salt
  • 2 t olive oil
  • salt
  • ¼ t chili powder
  • 2 tortillas (flour or corn)
  • 1-2 C lettuce, shredded
  • ½ C summer squash, thinly sliced and chopped
  • ¼ C bell pepper (optional), chopped
  • 2 T red onion, diced
  • 1 tomato, chopped
  • ½ hot pepper, ribs and seeds removed, minced
  • ¼ 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. Ad oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
  2. Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.

Heart Healthy Chard Wraps

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 3-4 small or 2 large leeks, washed well and chopped
  • 1 spring onion, chopped
  • 1 C quinoa
  • 1 lemon, zested
  • ¼ C raisins, chopped
  • dash cayenne
  • to taste, salt
  • to taste, pepper
  • 2 C water
  • ½ C walnuts, chopped
  • 1 lemon, juiced
  • toothpicks
  • 6-8 large chard leaves (leave 1″-2″ of stem)
  • salt
  • water

Instructions:

  1. Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
  2. Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
  3. Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
  4. Stir in walnuts and lemon juice. Taste and adjust seasoning.
  5. Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
  6. Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.

Massaged Kale Salad with Radish and Apples

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Instructions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Nopales Salad

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp Canola oil
  • 3 garlic cloves finely chopped
  • 1 lb nopales, cleaned and cut
  • into ¼ in pieces
  • ¼ c finely chopped white onion
  • 2 jalapeno or Serrano chilies, thinly sliced crosswise
  • salt to taste

Dressing:

  • 1 tsp dried oregano
  • 1/8 tsp Dijon mustard
  • 2 tbsp cider vinegar
  • 2 tbsp canola oil
  • 1/8 tsp salt
  • pinch of sugar
  • ¾ lb ripe tomatoes, diced
  • 5 green onion, white and light green
  • portions, thinly sliced
  • 4-5 tbsp finely minced cilantro
  • ¼ lb queso fresco or mild feta cheese
  • 6 leaves from head of lettuce

Instructions:

  1. In a large fry pan, over medium heat, warm the oil. Add the garlic and fry for several seconds. Stir in nopales, onion and chilies and cover and cook, stirring occasionally until the cactus is almost tender, (15 minutes). The cactus will give off a sticky substance, most of it will disappear with longer cooking. Uncover and continue to cook until the sticky residue has dried up, about 15 minutes more. Season with salt.
  2. While this is cooking, make the dressing.  In a small bowl, whisk all ingredients together.  Place warm nopales in bowl and pour dressing over and toss to coat. Add remaining ingredients and toss to coat. Prior to serving, add the cilantro and toss to mix. Place a lettuce leaf down on plate, place a scoop of salad on lettuce.
  3. *To clean nopales if necessary: Using a knife cut away stickers that remain and the eyes. Using a vegetable peeler peel the outside of the paddle away. There will be a sticky fluid , this can be rinsed off or will disappear when cooked.

Peach or Nectarine Streusel Muffins

Recipe by AHO Kitchen Team

Ingredients:

  • ¼ c butter softened
  • ⅓ c sugar
  • 1 egg
  • 2⅓ c flour
  • 1tbsp baking powder
  • ½ tsp salt
  • ¾ c milk
  • 1 tsp vanilla
  • 1½ c fresh peaches or nectarines, chopped and peeled

        Streusel Topping:

  • ¼ c sugar
  • 3 tbsp flour
  • ¼ tsp cinnamon
  • 2½ tbsp chilled butter

Instructions:

1. Beat the softened butter, sugar and egg until creamy and well blended.
2. In a small bowl stir together the flour, baking powder, and salt. Add the flour mixture alternately with the milk until everything is mixed well.
3. Stir in the peaches and vanilla.
4. Prepare your muffin tin with liners or spray with cooking spray. Fill muffin tins with mixture. I used an ice cream scoop.
5. In a small bowl mix the streusel topping ingredients until it becomes a crumbly mixture. Sprinkle the topping mixture on top of muffins.
6. Bake in a 375 degree oven for about 20 minutes.
*You may substitute the egg with ½ c mashed banana, ¼ c yogurt, or ⅓ c applesauce for a variety.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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