Recipes Inspired by the Box!
Mon/Tues/Wed, June 20-22, 2016

At a Glance – Recipes Inspired by the Box

Fajitas

Peach and Cucumber Salsa

Succotash

Melon and Feta Salad

Roasted Vegetable Tart

Savory Fried Tomatoes

Broccoli Salad


Fajitas

 

Recipe by Carol Peterson

Ingredients:

  • 1 orange, juiced
  • 2 limes, juiced
  • 3 Tbsp canola oil
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded & minced
  • 1 Tbsp fresh cilantro, finely chopped
  • 1 tsp cumin
  • 1 tsp salt
  • 2 ¼ lbs skirt or flank steak, trim fat
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 red onion, thinly sliced

Instructions:

  1. In a small bowl, whisk together the marinade ingredients.
  2. Place steak in a shallow container, and pour marinade over it.  Refrigerate, covered, 8 hours or overnight to tenderize meat.
  3. Drain marinade from the meat.  Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer to cutting board and let stand.
  4. In the same pan with steak juices, add the bell peppers & onions.  Sauté for 3 minutes until vegetables are limp.
  5. Thinly slice steak against the grain on a diagonal.
  6. Spread some guacamole on a tortilla, top with a few slices of steak, peppers & onions and salsa fresca.  Roll up the tortilla to enclose the filling.

Peach and Cucumber Salsa

 

Recipe by Carol Peterson

Ingredients:

  • 3 peaches or nectarines, pitted and chopped
  • 1 cucumber, seeded and chopped
  • ¼ c chopped onion
  • 1 jalapeno, seeded and finely chopped
  • 1 tbsp basil
  • juice of 1 lime
  • salt to taste

Instructions:

  1. Toss all ingredients together in a bowl and serve. May be served with
  2. chips, grilled fish or chicken.
  3. Optional: Add a few chopped blueberries and diced tomatoes.Also
  4. season with a splash of olive oil and balsamic vinegar.

Succotash

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C green beans, cut into 1″ pieces
  • 2 C corn (about 3 cobs) (frozen corn could be used)
  • 2 C summer squash, chopped
  • (could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
  • 1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
  • to taste salt
  • to taste pepper
  • 1 C (heaping) tomato, chopped
  • 1 T garlic (about 2 cloves), diced
  • 1 t vinegar (white, red wine, rice)
  • 2 T basil, chopped, for topping

Instructions:

  1. Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
  2. Serve topped with fresh basil.

Melon and Feta Salad

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C (heaping) watermelon, cubed
  • 1 C tomatoes, chopped
  • ½ C cucumber, chopped
  • ½ C red onion, diced
  • 1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions:

  1. Toss melon through hot pepper (if using) in a bowl.
  2. Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  3. Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Roasted Vegetable Tart

Recipe by Carol Peterson

Ingredients:

CRUST:

  • 1 c flour
  • 1 tbsp toasted wheat germ
  • 1 tsp baking powder
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • ¼ c water
  • 1 tbsp olive oil
  • cooking spray

FILLING:

  • 1 eggplant, cut crosswise into ¼ inch thick slices
  • 1 medium zucchini, cut lengthwise and sliced in to ¼ slices
  • ¾ tsp salt
  • drizzle olive oil
  • 1 tbsp chopped basil
  • 4 garlic cloves
  • 1 tsp chopped thyme
  • 1 ½ tsp chopped oregano
  • 1 pepper cut into chunks
  • ½ c shredded mozzarella cheese 2 tbsp shredded Parmesan

Instructions:

  1. Preheat oven to 400°
  2. Mix crust together until forms a soft dough. Put on a lightly floured surface and knead. Form into a ball and roll out into an 11inch round circle. Place into a 10 inch round pan. Bake for 10 minutes. Cool.
  3. Toss the eggplant, zucchini, and peppers in olive oil and arrange on greased baking sheet. Add garlic cloves, let roast for 20 minutes in 400° oven.
  4.  In a large bowl toss the roasted veggies with ¼ tsp salt and herbs.
  5. Sprinkle two tbsp of mozzarella on bottom of baked crust. Layer roasted veggies in crust and sprinkle with remaining cheese.
  6. Drizzle top of tart with olive oil and bake for 10 minutes or until cheese has melted.

Savory Fried Tomatoes

Recipe by Carol Peterson

Ingredients:

  • 4 large tomatoes cut into thick slices
  • ½ c cornmeal
  • ¼ c Parmesan cheese grated
  • 2 tbsp finely chopped savory
  • salt and pepper to taste
  • 3 tbsp olive oil

Instructions:

  1. Pat tomato slices dry.
  2. Mix together cornmeal, Parmesan cheese, savory, salt and pepper in a shallow bowl. Coat each tomato slice with mixture.
  3. Heat oil in pan and fry in batches 2 to 3 minutes or until golden brown.
  4. Serve warm.

Broccoli Salad

Recipe by Carol Peterson

Ingredients:

  • 3 cups broccoli florets
  • 1 cup raisins
  • 10 slices bacon fried and crumbled, or 1/2 cup bacon bits
  • ½ cup red onion diced
  • ½ cup sunflower seeds
  • ½ cup shredded cheese optional
  • 2 tbsp sugar
  • 1 tbsp apple cider vinegar
  • ¾ cup plain yogurt or mayonnaise

Instructions:

  1. Combine all ingredients except sugar, vinegar and yogurt.
  2. Combine sugar and vinegar and stir to dissolve.
  3. Stir in yogurt until well blended.
  4. Pour over broccoli mixture and stir together.

Author AHO Kitchen Team

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