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Recipes Inspired by the Box! Mon/Tues/Wed, Oct 12-14, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Spaghetti Squash Rock (With Rachel O Instructional Video!)

Super Salads – Melon and Feta Salad

Soup of the Week – Spaghetti Soup

Spotlight on the Herb – Sweet and Spicy Lemongrass Stir Fry

Something to Drink – Kale, Apple & Avocado Simple Super Green Smoothie 

Savory Sides – Spicy Steak Fries


Simple Suppers

Spaghetti Squash Rock

(With Rachel O Instructional Video!

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 spaghetti squash, halved, seeds removed
  • ½ lb. ground meat or tempeh
  • olive oil
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1-2 carrots, grated
  • ½ onion, diced
  • 5 cloves garlic, minced
  • 1 Spanish pepper (ribs and seeds removed if desired), diced
  • 2 C greens, chopped
  • ½ t salt
  • ½ t pepper
  • 1 t dried oregano
  • ¼ t dried thyme
  • 2 T red wine vinegar
  • ¼ C parmesan cheese, for topping
  • ¼ C fresh basil, for topping

Directions:

  1. Preheat oven to 350F.
  2. Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
  3. Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
  4. Add red wine vinegar, cook 2 min more.
  5. Taste and adjust seasoning if needed.
  6. Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
  7. Top with parmesan cheese, basil, and a drizzle of good quality olive oil.
  8. Serve with garlic twists or garlic flats.

Super Salads

Melon and Feta Salad 

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 2 C (heaping) melon (cantaloupe or 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

Directions:

  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.

 

Soup of the Week

Spaghetti Soup

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 T olive oil
  • 1 onion, chopped
  • 3 sweet peppers (or 1 bell pepper), chopped
  • 1 C carrots, chopped
  • salt, to taste
  • pepper, to taste
  • 6 cloves garlic, diced
  • 1 t honey
  • 2 tomatoes, chopped (optional)
  • 1-8 oz. can tomato sauce
  • 6-8 C vegetable stock
  • 2 spaghetti squash, cooked (about 4 C)
  • 2 T balsamic vinegar
  • 1 T butter
  • parmesan cheese, grated, for topping

Directions:

  1. Cook squash: Halve, remove seeds, brush with olive oil, and bake cut side down at 350F for 45-60 minutes (or until flesh pierces easily with a fork). Scrape flesh from skin and set aside.
  2. Heat a soup pot, add oil. When oil is hot, add onion, peppers, carrots, salt, and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add garlic and honey and cook for about 1 minute.
  3. Add squash, tomatoes, tomato sauce, balsamic vinegar, and stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 20-30 minutes.
  4. Remove from heat and add butter. Taste and adjust seasoning if needed.
  5. Serve topped with parmesan cheese.

 

Spotlight on the Herb

Sweet and Spicy Lemongrass Stir Fry

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • Soba noodles, quinoa, or brown rice
  • 1 T coconut oil
  • 2 C carrots, julienned
  • 1 hot pepper, seeds and ribs removed, minced
  • 3 C greens, chopped
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T maple syrup
  • ½ t ginger, dried
  • to taste, salt

Directions:

  1. Cook pasta/quinoa/rice.
  2. Whisk together sauce ingredients. Set aside.
  3. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  4. Heat skillet and add oil. When hot add carrot through lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
  5. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  6. Serve veggies over pasta/quinoa/rice.

 

Something to Drink

Kale, Apple & Avocado Simple Super Green Smoothie

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via J. Lessard (adapted slightly)

Ingredients:

  • Approx 1 Cup of Kale or Chard, chopped
  • 1/2 a Ripe Avocado, sliced into chunks
  • 1/2 an Apple
  • 3/4 Cup of Vanilla Almond Milk
  • 2 Tbsp of Raw Honey
  • 1/4 Cup of Ice

Directions:

  1. Combine Greens, Apple, and Avocado in the bottom of the blender. Drizzle in Honey. Pour in Milk. Top with Ice. Blend and Enjoy. Makes One 12 oz serving.

Savory Sides

Spicy Steak Fries

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 2 large unpeeled potatoes cut lengthwise into ½ inch thick wedges
  • 2 tbsp olive oil
  • Salt and pepper to season

Spice Mixture:

  • 1 tbsp olive oil
  • 1 ½ tsp hot smoked paprika
  • ½ tsp garlic powder
  • ½ tsp brown sugar

Directions:

  1. Preheat a grill to medium-high heat.
  2. In a bowl toss the potatoes with olive oil, salt and pepper. Thread the wedges crosswise onto a skewer.  Grill flipping once, until golden and crisp, about 25 minutes.
  3. In a small bowl, combine spice mixture.  Brush the potatoes with the spice mixture and season with salt before serving.

Author Rachel Oberg

More posts by Rachel Oberg

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