Recipes Inspired by the Box! Fri/Sat April 10-11, 2015

At a Glance – Recipes Inspired by the Box

Appealing Appetizers – Artichoke Heart Dip

Super Salads  Green Salad with Orange Dressing

Simple Suppers – Shepherd’s Pie

Vegetarian – Ginger-Citrus Stir Fry (With Rachel O Instructional Video!)

Spotlight on the Herb – Pasta, Kale, and White Bean Soup

Something for the Sweet Tooth – Beet Red Velvet Cupcakes


Appealing Appetizers

Artichoke Heart Dip

Photo credit De Ma Cuisine

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

Ingredients:

  • 10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed
  • 5 oz. ricotta cheese or soft (silken) tofu
  • ½ C Greek yogurt or soft (silken) tofu
  • 2 T carrot greens (just the tops, no stems) (optional)
  • ½ C chickpeas
  • ¼ C fresh parsley
  • 1 stalk green garlic, roughly chopped
  • 1-2 cloves garlic
  • ¼ C olive oil
  • 2-3 T lemon juice
  • to taste salt
  • to taste pepper
  • good pinch cayenne
  • ice water
  • juice from ½ lemon
  • carrots, sliced, for serving

Directions:

  1. Place artichokes in a steamer basket in a pot with 1½ -2″ water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
  2. Blend (with a hand blender or in a food processor, regular blender could work too) ricotta or tofu through cayenne. Blend for about 1 minute, or until it’s as smooth as you’d like it. Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
  3. When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they’re cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there’s any on the leaves scrape that, if you’re going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed.
  4. Serve dip with carrots and artichoke leaves for dipping.

Super Salads 

Green Salad with Orange Dressing

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • lettuce
  • ½ C greens (kale, spinach, chard etc)
  • 1 carrot, grated
  • 1 apple, chopped
  • Dressing: ¼ to ½ C good quality olive oil
  • juice from two oranges
  • salt
  • pepper
  • (you could add a splash of vinegar if you wanted)

Directions: 

  1. Slowly whisk oil into orange juice, creating an emulsion. Add salt and pepper.
  2. In a bowl, add lettuce with spinach, carrot, and apple. Toss with dressing.

Simple Suppers

Shepherd’s Pie

Photo credit De Ma Cuisine

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

Ingredients: 

  • ½ lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 4 small radishes, chopped
  • 1 small onion, chopped
  • to taste, salt
  • to taste, pepper
  • ½ t chili powder
  • ½ t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C peas (frozen are fine)
  • 5 cloves garlic, diced
  • 1 tomato, chopped
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • ¼ C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • ½ to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder

Directions:

  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add carrots through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  3. Add peas and garlic, cook 1 minute.
  4. Add tomato, balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.

Vegetarian 

Ginger-Citrus Stir Fry 

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 oranges, juiced
  • 1 small lemon, juiced
  • ½ C water (or use more orange juice)
  • 1¼ T cornstarch
  • ⅛ C (or more) soy sauce
  • 1 T honey
  • ¼ t ground ginger (fresh would be great too!)
  • ⅛ t red pepper flakes or a pinch of cayenne
  • salt (opt.)
  • 2-3 T canola oil
  • 1 bunch broccoli, chopped
  • 2 radishes, chopped
  • 1 carrot, sliced into rounds or chopped
  • 1 bunch mei qing choi, chopped
  • 2 kale leaves, roughly chopped
  • 1 handful mâche, roughly chopped
  • 1 spring onion, chopped into rounds

Directions:

  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together orange and lemon juices, water, cornstarch, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add broccoli, radishes. and carrots. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add mei qing choi, kale, mâche, and spring onion to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes:
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

Spotlight on the Herb

Pasta, Kale, and White Bean Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 3 slices bacon, chopped
  • 1 small onion, diced
  • 3 carrots, cut in ½ inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ¾ teaspoon chopped tarragon
  • 2 cups chicken broth or turkey broth
  • ½ cup grated parmesan cheese
  • 1½ cups small pasta
  • 2 cups white beans cooked
  • 1 cup cooked, chopped kale
  • Salt and pepper

Directions:

  1. Cook bacon in Dutch oven until crisp. Add the onion, cook until soft. Add the carrots, garlic, tomato paste, tarragon and ½ teaspoon each salt and pepper, cook until carrots are soft. Add broth and 6 cups water. Increase heat to high until it comes to a boil.
  2. Add pasta and beans and cook uncovered 5 minutes. Reduce heat to medium and add the kale. Simmer uncovered until thickened. Stir in half of grated cheese and season with salt and pepper.
  3. Top with remaining cheese and serve.

Something for the Sweet Tooth 

Beet Red Velvet Cupcakes

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 4–6 beets, steamed and peeled
  • ¼ cup oil
  • 1 stick melted butter
  • ¾ c buttermilk
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 4 eggs lightly beaten
  • 2 ½ c flour
  • 1 ½ c raw sugar
  • ¾ c unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Directions:

  1. Preheat oven to 350°
  2. Use cupcake liners or lightly grease cupcake tin.
  3. Place beets in food processor. Puree until mixture becomes a thick liquid. Add buttermilk, butter, extracts, and eggs, and pulse to combine.
  4. Combine all dry ingredients. Add the dry mixture to the wet mixture and pulse until there are no lumps and it is well combined. Spoon batter into tin. Bake 15 to 20 minutes. Makes 12. Optional to frost.

Author Rachel Oberg

More posts by Rachel Oberg

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