Open Harvest Recipes

Baked Eggplant with Quark

• 1 large or 2 medium eggplants
• 1/3 C Quark
• 1 clove garlic, pressed or minced
• 1/4 C finely chopped fresh basil
• olive oil

Heat broiler or grill. Cut eggplant into 1/2 inch slices. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on oiled baking sheet. Mix garlic with cheese and spread over slices. Bake in 350 degree oven 10 minutes or until cheese is bubbly and eggplant is soft. Sprinkle basil over eggplant and serve hot. Makes 4-6 servings.

Eggplant Lasagne

From Bonnie Bake

• 1 large eggplant (about 1-1/2 lbs.), unpeeled, cut into 1/2" slices
• 3 egg whites, lightly beaten
• 1/2 cup unseasoned dry breadcrumbs
• 1/2 cup grated, fat-free Parmesan cheese
• 2-4 tablespoons olive oil
• 25.5 oz. Muir Glen Organic pasta sauce, flavor of your choice
• 1 cup fat-free cottage cheese
• 1/2 cup fat-free sour cream
• 1 cup (4 oz.) shredded fat-free mozzarella cheese

Dip eggplant slices in egg whites; coat lightly with combined breadcrumbs and Parmesan cheese.

Saute eggplant in oil in large skillet until browned, about 5 minutes on each side.

Spoon 1/3 of the pasta sauce into a 13" x 9" baking dish; arrange half the eggplant slices over the sauce. Mix cottage cheese and sour cream; spread half the mixture over eggplant. Repeat layers, ending with remaining sauce.

Bake, uncovered, at 350° until bubbly, about 45 minutes, sprinkling with mozzarella cheese during last 10 minutes. Makes 6 servings. 18 gms. of carbohydrates per serving.

Grilled Kabobs

• 1 lb firm frozen tofu, thawed, excess water squeezed out, or 12oz tempeh, steamed
• 8 medium mushrooms
• 1 green pepper, in 1 inch squares
• 1 onion, in 8 wedges
• 1 medium zucchini, in 1 inch pieces
• 8 cherry tomatoes

Cut tofu or tempeh into 1" cubes. Place into a covered dish or zippered plastic bag. Add all the vegetables except the cherry tomatoes to the bag and pour the marinade over them. Marinate in the refrigerator at least 4 hours. Carefully stir or turn the zippered bag over a few times while marinating.

Divide the marinated ingredients evenly, along with the cherry tomatoes, and thread on four skewers. Place under a broiler or on the grill. Cook, turning and brushing with marinade a few times, about 8 minutes or until vegetables are tender crisp.

Grilled Tofu & Vegetable Antipasta

Eating light for the spring and summer months is a great way to get more vegetables into your diet. Veggies and tofu together also make a great grilling combination. Serve with a fresh mixed greens salad and a cool glass of lemonade. Enjoy!

Makes about four servings.

• 6 tablespoons extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 3/4 teaspoon each salt and pepper, divided
• 1 pound firm tofu
• 4 portobello mushrooms (about 1 pound), stems removed
• 4 green onions, trimmed to 8 inch length
• 2 zucchinis, cut in half lengthwise
• 1 each sweet red and yellow pepper, cored, seeded and cut into quarters
• 1 tablespoon fresh basil, chopped

Directions

1. In small bowl, whisk together 3 tablespoons oil, balsamic vinegar, garlic and 1/4 teaspoon each salt and pepper; set aside.
2. Drain tofu on paper towels; cut in half lengthwise and set aside.
3. Place mushroom caps, green onions, zucchini and peppers in large bowl.
4. In small bowl, whisk together remaining oil, salt and pepper. Add basil. Brush 1 tablespoon over tofu. Add remainder to vegetables; toss to coat.
5. Place zucchini, peppers, green onions and tofu on greased grill over mediumhigh heat; close lid and grill for 5 minutes. Turn vegetables and tofu. Add mushrooms; close lid and grill, turning mushrooms once, until vegetables are tender-crisp and tofu and mushrooms are browned, about 5 minutes longer.
6. Cut tofu into bite-size pieces; place on large platter. Slice zucchini and mushrooms; place on platter. Arrange green onions and peppers alongside. Drizzle with balsamic vinaigrette.

Honey Mustard Tofu

• 1/3 cup teriyaki sauce
• 1/3 cup honey
• 1/3 cup stone-ground mustard
• 1 pound tofu, frozen then thawed

Mix teriyaki, honey, and mustard. Press water from tofu. Cut into slabs. Press out water. Dip in sauce. Place on baking sheet. Bake 10 minutes at 375 degrees. Turn tofu over. Brush with remaining sauce. Bake 10 minutes more. Remove from oven.

Hummus Wrap

From Jackie Barnhardt

• 8 oz. hummus
• About a dozen kalamata olives, pitted, sliced
• 1/4 cup sliced red onion
• 1 tomato, diced
• 1/4 cup sunflower seeds
• 4 oz. alfalfa sprouts
• 4 whole wheat tortillas

Spread hummus on tortillas. Top with remaining ingredients. Roll up and serve. Serves 4

Indian Curry

• 1 lb tofu cubed and baked, lots of veggies cut up or chicken pieces, on or off the bone, browned
• 2 jalapenos (hot curry) or one for mild
• 2 tsp. shredded fresh ginger
• 2 cups canned coconut milk
• 2 Tbsp. vegetable oil
• 1/2 tsp. whole mustard seed
• 1 tsp. salt or to taste
• 1/2 cup diced tomato
• Handful of raw cashews
• 1 tsp. curry powder
• 1 tsp black pepper
• 2 Tbsp. cornstarch
• 1 large pinch turmeric
• 1/4 cup chopped onion
• 2 Tbsp. lemon juice

Have everything cut up/squeezed before you start. Crush the ginger, pepper and jalapenos together with a mortar and pestle. Brown the cashews in a dry cast iron skillet. Be careful they don't burn. Mix the cornstarch with 1 cup of the coconut milk to make a paste. Heat the vegetable oil in a heavy bottomed pan. Drop the turmeric and mustard seeds in to the hot oil. After a few moments add the onion and saute for a few minutes. Add the cornstarch paste, salt, lemon juice, ginger, pepper and jalapeno mixture and tomato. Mix well and cook on low heat stirring frequently. After first boil add the cashews and curry powder and continue to cook on low for a few more minutes. Add the tofu, vegetables, chicken etc. and remaining coconut milk. Bring to a boil slowly and simmer on low heat for about 1 hour or longer. Enjoy over rice.

Mediterranean Salad Wrap

From Jackie Barnhardt

• 8 oz. Neufchatel cream cheese
• 4 oz. blue cheese (Maytag, Bleu d'Auvergne, or Fourme d'Ambert are nice choices)
• About a dozen kalamata olives, pitted, sliced. Reserve juice.
• 1/2 cup toasted walnuts
• 1/4 cup sliced red onion
• Shredded lettuce
• Balsamic vinegar
• 4 whole wheat tortillas

Mix Neufchatel and blue cheese and a little olive juice together until creamy. Spread over tortillas. Top with olives, walnuts, onion, and lettuce. Drizzle on balsamic vinegar. Roll up and serve. Serves 4.

Pizza Sauce

Makes sauce for 3 medium pizzas.

• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 teaspoon basil, dried
• 1 teaspoon oregano, dried
• 1/2 teaspoon rosemary, dried
• 1/2 teaspoon salt
• 1/4 teaspoon thyme, dried
• 1/4 teaspoon savory, dried
• 1 or 2 cloves garlic, minced
• Optional: add up to 1 Tablespoon sugar.

Stir together tomato sauce and paste. Stir in remaining ingredients to taste. Spread onto crust. Add topping and cheese. Bake according to crust directions.

Tempeh Kebabs

• 12 oz. tempeh
• 1/2 cup water
• 2 Tbsp. soy sauce
• Vegetables of choice:
• Onion, red or green pepper, tomato, mushrooms, zucchini

Cut the tempeh into 16 cubes. Combine the water and soy sauce in a bowl. Add the tempeh cubes and let soak for 15 minutes or long enough to absorb the liquid. Thread 4 cubes of tempeh on each of 4 skewers, alternating with pieces of vegetables. Grill for about 5 minutes on each side, or until the tempeh is nicely browned.

Tempeh Pizza Topping

• 8oz. package tempeh
• 1/2 cup water
• 3 Tablespoons soy or canola oil
• 3 Tablespoons shoyu soy sauce
• 1 teaspoon ground sage
• 1 teaspoon crushed fennel

Crumble tempeh into a hot skillet. Add water and cover. Reduce heat to medium and steam until water is absorbed. Add oil, soy sauce, sage, and fennel. Fry and stir until tempeh is browned. Sprinkle on top of a cheese pizza. Bake according to pizza directions. Enjoy!

Thai Peanut Wrap

From Jackie Barnhardt

• 8 oz. jar of Thai Kitchen Peanut Satay Sauce
• 1/3 cup fresh ground peanut butter
• 1/4 teaspoon red chili
• pepper flakes (optional)
• 1 cup small broccoli florets
• 1 cup thinly sliced carrots
• 4 green onions, sliced
• 1/4 cup dry roasted peanuts
• Mandarin orange segments
• 4 whole wheat tortillas

Mix peanut sauce with peanut butter and pepper flakes. Spread over tortillas. Top with broccoli, carrots, onions, peanuts, and orange segments. Roll up and serve. Serves 4

Tofu "Ricotta" Filling for Lasagna

Makes filling for 16 servings.

• 1 bunch spinach, cleaned with stems removed
• 1 pound White Wave tofu, drained
• 1 package Mori-nu silken tofu, firm, lite
• 1 Tablespoon extra-virgin olive oil
• 3 to 6 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon oregano, dried
• 1 teaspoon basil, dried
• 1 teaspoon black pepper

Steam spinach until wilted. Combine all ingredients in a food processor until blended. This makes enough filling for two lasagne. Suggestion: bake one, freeze the other for later.

For lasagna: Spread layers of filling in your favorite lasagna recipe.

For Conghiglioni (large shell) or manicotti: Cook pasta according to package directions. Put filling in a pastry tube and fill pasta. Spread pasta sauce in a baking dish. Place stuffed pasta in dish. Cover with sauce. Sprinkle with mozzarella, romano, parmesan or soy cheese. Bake according to directions on pasta box.

TVP Tacos

• 2/3 cup TVP (textured vegetable protein)
• 1 package taco seasoning
• 1 cup boiling water

Mix TVP and taco seasoning together. Stir in boiling water. Let it set for 10 minutes. Spoon into taco shells with favorite toppings.

Barbecue Salmon

• 1/4 cup pineapple juice
• 2 Tablespoons lemon juice
• 4 (6oz.) salmon fillets
• 2 Tablespoons brown sugar
• 2 teaspoons lemon zest
• 3/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 4 teaspoons chili powder

Combine all ingredients in a flat glass dish. Marinate in refrigerator 1 to 8 hours. Heat grill to medium-high. Cook salmon skin-side down 5 to 8 minutes more. Garnish with lemon slices. Recipe adapted from Cooking Light Magazine.

Ceviche (marinated seafood)

• 3/4 pound shrimp, peeled and deveined
• 3/4 pound scallops, halved
• 1/2 cup fresh lime juice
• 1/4 cup red onion, chopped
• 1 fresh habanero pepper*, thinly sliced
• 1/4 cup red bell pepper, chopped
• 4 cloves garlic, chopped
• 1/4 cup cilantro leaves, chopped
• 1 medium tomato, cored and chopped
• 1 avocado, peeled, pitted, and diced
• 1-1/2 teaspoon salt
• 3 Tablespoon olive oil
• 1/4 teaspoon pepper

Mix all ingredients into a bowl, refrigerate for at least 2 hours or overnight. The lime juice and the salt will kill micro organisms and "cook" the seafood.

*Habaneros are extremely hot! Use gloves when preparing. Be careful not to touch your skin.

Prep time: 30 minutes. Serves: 4.

Citrus Steelhead Trout

From Blue Valley Aguaculture, Sutton, NE
www.bluevalleyfish.com

Look for this local trout in the Open Harvest freezer case.

• 4 Citrus or Lemon Herb Steelhead Fillets
• 1 lemon and orange, each quartered
• 1 medium onion; sliced into rings
• 1/3 c dry white wine
• salt and pepper

Preheat oven to 425 degrees F. Place onion in bottom of baking dish and place fillets skin side down leaving pats of butter attached. Squeeze the juice from the lemon and orange on to fillets. Spread orange sections around trout. Pour wine into the dish. Salt and pepper fillets to taste. Cover and bake for 12-15 minutes. Remove just the fillets from the baking dish and serve.

Coconut Lime Shrimp

• 1 cup coarsely-chopped fresh basil
• 1 1/2 Tablespoons chopped garlic
• 3 cloves minced fresh ginger
• 2 teaspoons brown sugar
• 1/2 cup canned unsweetened coconut milk
• 1 1/2 Tablespoons lime juice
• 2 teaspoons fish sauce
• 20 large shrimp, peeled & deveined

Blend all ingredients except shrimp in food processor until smooth. Place shrimp in 13 by 9 inch dish, pour marinade over. Cover and refrigerate at least 2 hours. Heat grill to medium-high heat. Thread shrimp on bamboo skewers. Grill until just cooked through, about 2 minutes per side. Serve with peanut sauce.

Garlic Shrimp

From Jim Larson

• 4 tablespoons olive oil
• 2 tablespoons butter
• 1/2 pound small or medium shrimp, in their shells
• 4 cloves garlic, peeled and sliced
• 2 tablespoons lemon juice
• 2 tablespoons dry sherry
• 1/2 teaspoon Spanish paprika
• 1/4 teaspoon dried thyme
• 1 dried red chili pepper, cut into 3 pieces, seeds removed
• Salt to taste
• Freshly ground pepper to taste
• 1 tablespoon minced parsley

Heat the oil and butter in a small sauté pan. Add the shrimp and garlic and sauté over high heat about 3 minutes. Add the lemon juice, sherry, paprika, thyme, chili pepper, salt and pepper. Sprinkle with parsley and serve immediately.

Grilled Scallops

• Marinnade:
• 1/2 cup dry sherry
• 1 Tablespoon sesame seeds
• 1 Tablespoon lemon juice
• 2 Tablespoons grated fresh ginger
• 2 Tablespoons sesame oil
• 1 teaspoon minced garlic
• 1/4 teaspoon each, salt and pepper


• 1 pound large sea scallops
• fine, dry bread crumbs

Combine marinade ingredients, add scallops and let stand 30 minutes. Drain, reserving marinade. Thread scallops on skewers and roll in fine, dry bread crumbs. Grill for 8 to 10 minutes, turning several times and brushing with reserved marinade.

Grilled Tuna with Garlic Mustard Marinade

• 1/3 cup lemon juice
• 1 Tablespoon olive oil
• 1 1/2 Tablespoons Dijon mustard
• 1 teaspoon lemon zest
• 4 (6 to 8oz.) tuna steaks
• 1 Tablespoon minced garlic
• 1/4 teaspoon black pepper
• 1 Tablespoon chopped parsley
• 1/2 teaspoon tarragon

Combine marinade ingredients. Add fish. Marinate 30 minutes, turning once. Grill over medium-high heat 4 minutes per half-inch thickness of fish, turning once. Do not overcook; tuna should be pink in the center. Garnish with parsley and lemon wedges.

Buffalo Meatballs

The Egbers family farms near Hooper and supplies Open Harvest with local bison.

• 2 pounds ground bison
• 1 small onion, chopped
• 1 egg
• 1/4 cup oatmeal
• 2 Tablespoons oil

Mix all together. Form into balls. Brown in skillet with oil. Place in baking dish. Cover with water. Bake at 250 degrees for 3 hrs. When done you can also make a gravy.

Chicken with Asparagus and Mushrooms

By Randy Messman

• 2 Tablespoons olive oil
• 3 or 4 cloves garlic, chopped
• 3/4 pound chicken breast, diced
• 1/2 pound asparagus, cut into 2-inch pieces
• 1/2 pound mushrooms, sliced
• 1/4 cup Campagña Apricot Ginger Glaze
• 1 pound pasta, cooked

Heat oil, add garlic and chicken. Saute 5 minutes. Add asparagus and mushrooms. Cook until tender. Stir in glaze. Serve over hot pasta.

Panda Puff Chicken

By Jettie Sorensen, cashier

Serving suggestion: This is good with jasmine rice and steamed asparagus.

• 4 chicken breasts
• 1/2 cup EnviroKidz Panda Puffs cereal, crushed
• 1/2 cup peanut butter
• 1/2 cup of half and half
• 1/4 cup coconut milk
• 2-3 garlic cloves, minced
• 1 teaspoon vanilla

Preheat oven to 375 degrees. In a blender, combine peanut butter, half and half, coconut milk, garlic and vanilla. Mix until smooth. Pour sauce into baking dish at least 2 1/2 inches deep. Bread chicken in crushed cereal. Place on top of sauce. Bake 45 minutes or until chicken is done.

Spicy Smoked Salmon Pizza

by Randy Messman

Makes 2 medium pizzas.

• 1/4 cup pesto
• 2 Tablespoons Thai chili sauce
• 2 Le Quartier pizza crusts
• 6-8 oz Alaskan smoked salmon
• 2 Tablespoons finely chopped crystallized ginger
• 2/3 cup chopped curry cashews
• 2 cups shredded mozzarella
• Fresh cracked black pepper
• Olive oil

Preheat oven 475 degrees. Combine pesto and chili sauce. Spread on both crusts. Flake apart salmon and arrange over sauce. Sprinkle on ginger and cashews. Top with cheese. Grind a little black pepper on top of the cheese. Bake 10-12 minutes until cheese melts and just begins to brown. Remove from oven and lightly drizzle olive oil over pizza. Serve.