Recipes Inspired by the Box!
Fri / Sat, January 13-14, 2017

At a Glance – Recipes Inspired by the Box

Roasted Beet and Orange Salad

Green Salad with Roasted Winter Squash

Kohlrabi Stuffed with Cabbage and Apples

Cedar Plank Salmon the Grill

Screaming Stuffed Jalapeno Poppers

Butternut Apple Crisp Bars


Roasted Beet and Orange Salad

 

Recipe by Carol Peterson

Ingredients:

  • 4 small beets
  • 2 tsp olive oil
  • ½ tsp course ground pepper, divided
  • ¼ cup orange juice
  • 1 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 1 Tbsp parsley, chopped
  • ⅛ tsp garlic powder, or
  • ¼ tsp salt
  • 1 clove garlic, minced
  • 4 cups mixed greens
  • 2 mandarin oranges, peeled and sectioned
  • ¼ cup coarsely chopped walnuts, toasted

Instructions:

  1. Preheat Oven to 375º.
  2. Trim & wash beets. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat.
  3. Place beets on a baking pan and roast for 40-45 min., until tender.
  4. Cool and then peel beets and cut into ½ inch wedges.
  5. Mix orange juice, 1 Tbsp olive oil, vinegar, parsley, ¼ tsp pepper, garlic and salt, set aside.
  6. Divide mixed greens onto 4 plates. Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.

Green Salad with Roasted Winter Squash

 

Recipe by Carol Peterson

Ingredients:

  • ½ of a winter squash peeled and cubed
  • 1 pear thinly sliced or diced
  • ½ apple thinly sliced or diced
  • Greens: Kale, Spinach, Beet Greens (Beet Tops) and micro greens cleaned and torn.

Instructions:

  1. Preheat oven to 400 F.
  2. Drizzle the cubed winter squash with olive oil, salt, and pepper, and roast in oven till fork tender, about 10-15 minutes.
  3. Tear the greens that you choose and combine.
  4. Dice up Pears and Apples.
  5. Combine with roasted squash, drizzle with oil & vinegar and serve.

Kohlrabi Stuffed with Cabbage and Apples

 

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it’s not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • ½ C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or ¼ t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or ½ hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey (cooked)/chicken (cooked)/tempeh/tofu
  • 1 C brown rice (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc…), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions:

  1. Place kohlrabi cut side down in a steamer basket with about 2″ boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.

Cedar Plank Salmon the Grill

 

Recipe by Carol Peterson

Ingredients and Instructions:

  1. Place salmon skin down on a cedar plank for a smoky flavor (or in a tin foil boat).
  2. Season with salt and pepper, and top with lemon slices. Put the lid down and the heat on low. Just when it turns color, or oozes a little white juice, IT’S DONE.  Do not over cook!!!!!!!

Screaming Stuffed Jalapeno Poppers

Recipe by Carol Peterson

Ingredients:

  • 1 pkg cream cheese at room temp
  • 2 cloves garlic, chopped
  • 1/8 cup sun dried tomatoes
  • Chopped fresh basil leaves
  • Pinch of salt
  • 8-10 jalapeño peppers
  • ½ lb thinly sliced bacon

Instructions:

  1. Mix package of cream cheese with all ingredients except peppers and bacon. Mix until smooth.
  2. Slice peppers lengthwise.  Not to cut in half just enough to get seeds out and stuff.
  3. Use a pastry bag or something that you can get the filling in easily.
  4. Wrap each pepper with 1-2 strips of bacon, securing the opening to the pepper. Secure bacon with a toothpick.
  5. BBQ the peppers until they are lightly roasted or until the bacon is fully cooked.  You may also place the peppers on some foil on the BBQ in the event they are cooking too fast.

Butternut Apple Crisp Bars

Recipe by Carol Peterson

Ingredients:

  • 3 cups sliced peeled butternut squash
  • 3 cups sliced peeled tart apples
  • 1 cup packed light brown sugar
  • 2 tsp lemon juice
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 cup all-purpose flour
  • ½ tsp salt
  • 6 Tbsp unsalted butter, softened
  • 1/3 cup chopped nuts

Instructions:

  1. Preheat Oven to 350º. Grease a 9-inch square baking pan.Combine squash and apple slices with ½ cup of the brown sugar, the lemon juice, the cinnamon, and the cloves, tossing gently, in a large bowl.  Turn into the prepared pan, cover with aluminum foil, and bake for 30 minutes.
  2. Meanwhile, combine the flour, the remaining ½ cup brown sugar, and the salt.  Stir in the butter with a fork until crumbly.  Add the nuts.
  3. Spread evenly over the squash/apple mixture. Bake uncovered for 40 minutes more.  Cut into squares and serve.

Author Uncle Vern

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