Recipes Inspired by the Box!
Mon/Tues/Wed, July 4-6, 2016

At a Glance – Recipes Inspired by the Box

Chili Pepper Poppers

Sage Pesto

Raw Summer Squash Salad

Tomato, Corn, and Quinoa Salad

Corn Crostini

Apricot and Black Pepper Galette


Chili Pepper Poppers

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • ½ C uncooked green lentils (need about ½ C cooked)
  • 1½ C water
  • ½ C uncooked brown rice (or quinoa) (need about ½ 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. 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). Roast for about 30-60 minutes, or until peppers have softened slightly.

Sage Pesto

Recipe by Carol Peterson

Ingredients:

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

Instructions:

  1. Blend all ingredients.
  2. Transfer to a bowl and mix in 6 tablespoons grated Parmesan cheese and season with salt and pepper.
  3. Serve with grilled chicken or grilled eggplant sandwiches.

Raw Summer Squash Salad

 

Recipe by Carol Peterson

Ingredients:

  • 4 cups thinly sliced zucchini /summer squash green and yellow
  • 1-2 tomatoes thinly wedged
  • salt and pepper to taste
  • juice of one lemon (approx. 3 Tbs)
  • 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.

Tomato, Corn, and Quinoa Salad

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C uncooked quinoa, rinsed and drained
  • 4 C stock or water
  • 4 ears of corn, kernels sliced off the cob
  • 2 small summer squash, diced
  • 1 C green beans, diced
  • ¼ to ½ C red onion, diced or minced
  • 5 small tomatoes, diced
  • 1 C chicken, cooked and chopped
  • Dressing: 1 T lemon juice
  • ½ to 1 T apple cider vinegar
  • 2 T balsamic vinegar
  • ½ T maple syrup
  • 1 t dijon mustard
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 2 T fresh basil, chopped
  • 1 T fresh parsley, chopped
  • 1 t fresh oregano, chopped
  • 1 t fresh chives, chopped
  • ¾ C olive oil

Instructions:

  1. Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
  2. Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
  3. Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
  4. Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.

Corn Crostini

Recipe by Carol Peterson

Ingredients:

  • 1 cup of cooked corn kernels
  • 1 cup of diced tomatoes or cherry tomatoes
  • 1 cup of mozzarella cheese
  • 1 cup of diced sweet peppers
  • 2 tbsp of white wine vinegar
  • 2 tbsp of olive oil

Instructions:

  1. Spoon onto a toasted baguette slice. Serve with a salad, grilled fish, or pasta.

Apricot and Black Pepper Galette

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 pie crust
  • ⅛ to ¼ C honey
  • ⅛ to ¼ C maple syrup
  • 1 t lemon zest
  • 1 T lemon juice
  • pinch salt
  • ¼ t freshly ground black pepper
  • 3 C super ripe apricots (plums, peaches, nectarines, pluots, apriums could be substituted or added)
  • 1 T butter, cut into small pieces
  • butter, for baking
  • flour, for baking
  • 2 T almonds, chopped
  • 1 egg, whisked

Instructions:

  1. Prepare pie crust and chill for an hour. Remove from fridge 15 minutes before rolling out.
  2. Pre-heat the oven to 375F.
  3. Whisk together honey through pepper. Add apricots and butter, tossing gently to combine.
  4. Butter and lightly flour a piece of parchment paper, that’s on a baking sheet.
  5. Roll out pie crust to be about 12-14″ in diameter. Gently fold in half and in half again, and pick it up to place on the parchment paper. Unfold.
  6. Scoop the apricot mixture into the center of the crust. Sprinkle with almonds. Gently fold the crust up and around the filling, leaving the center open. Make sure there are no cracks, or the liquid will run. Brush crust with egg and bake for 25-30 minutes, or until the crust is golden and flaky.
  7. If any sauce leaks out, scrape off the pan with a spoon and drizzle over the galette (it will be like a caramel).
  8. Let cool completely before serving.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

Leave a Reply