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Recipes Inspired by the Box! Fri/Sat, April 11-12, 2014

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Strawberry Jam

Savory Sides – Honey Roasted Carrots and Parsnips

Spotlight on the Herb – Zesty Radish Dip

Soup of the Week – Ham and Greens Chowder

Simple Suppers – Orange Chicken

Vegan – Roasted Sugar Snap Peas


Something for the Sweet Tooth

Strawberry Jam

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 3 pints (heaping 4 C) strawberries, hulled and roughly chopped
  • 1 1/3 C honey
  • 1/3 C maple syrup
  • 1/4 C lemon juice
  • zest from 1 small lemon

Directions:

  1. Put a plate in the freezer. Combine berries, lemon zest, honey, and syrup in a large pot. Mash with a potato masher. Bring to a rapid boil (spoon stirring is unable to stop the bubbling) and boil, stirring often, for 3-5 minutes.
  2. Reduce to medium heat and simmer for 20 minutes (or until jam is to desired thickness – to test put a small amount on the chilled plate to cool quickly and check thickness), stirring occasionally with a wooden spoon.
  3. Remove from heat. Stir in lemon juice.
  4. Let it stand for 5 minutes. Ladle into clean half pint jars, leaving about 1/2 inch of space at the top. Wipe any jam from the lip of the jar and place lid on. Let stand for 15-30 minutes and then place in the refrigerator. Cool completely and then place in the freezer.

Notes:

I have also made this jam with blueberries, blackberries. It is equally delicious. You could substitute orange zest for the lemon zest if you’d like.


Savory Sides

Honey Roasted Carrots and Parsnips

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey

Directions:

  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
Notes:
*If using more than one baking sheet, rotate position after tossing with honey.

Spotlight on the Herb

Zesty Radish Dip

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 bunch halved radishes
  • 1 cup chopped green onions (You can substitute garlic chives)
  • 1⁄2 cup fresh parsley
  • 8 ounces cream cheese or yogurt cheese
  • 4 ounces crumbled feta cheese (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Directions:

  1. Blend radishes, green onions, and parsley in a food processor until finely chopped. Mix with cream cheese, feta, lemon juice, salt and pepper. Continue to mix in food processor until smooth.
  2. Serve with veggies, crackers, or sliced baguette.
  3. For a thicker spread to be used for sandwiches, add more cream cheese.
  4. Make spread a few hours ahead of serving so all the flavors can mingle.

Soup of the Week

Ham and Greens Chowder

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C radish, chopped
  • 1½ C carrot, chopped
  • to taste salt
  • to taste pepper
  • 3 stalks green garlic, or garlic chives (or 3 cloves garlic), chopped
  • 1 C spring onions (or regular onion), chopped
  • 7½ C vegetable stock (frozen is fine)
  • ½ C corn
  • 1 t sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 1 T all purpose flour
  • ½ C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • 4 C greens (I used 12 kale leaves and 4 collards, but spinach, chard, or mizuna would also be great), chopped
  • lemon wedges, for serving

Directions:

  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon.

Simple Suppers

Orange Chicken

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

Ingredients:

  • 1 ½ cup water
  • 2 tbsp lemon juice
  • ¼ cup orange juice
  • 2 ½ tbsp soy sauce
  • 1 cup brown sugar
  • 2 tbsp onion
  • ¼ tsp red pepper flakes
  • 1/3 cup rice vinegar
  • 1 tbsp grated orange zest
  • ½ tsp ginger
  • ½ tsp garlic (or garlic chives), minced
  • 2 boneless, skinless chicken breasts cut into pieces
    (for a vegetarian version use cubed extra-firm Tofu)
  • 1 cup flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • Garlic chives (or regular) for garnish

Directions:

  1. Place sauce ingredients in a saucepan and bring to a boil.  Remove from heat and cool.
  2. Place chicken pieces and one cup of sauce in a Ziploc bag, seal and refrigerate for 2 hours.
  3. In another Ziploc bag, place dry ingredients and marinated chicken pieces, seal and shake to coat.
  4. Heat 3 tbsp olive oil in a large pan and brown chicken on all sides.  Remove chicken and clean pan.  Place remaining sauce in pan and heat adding 3 tbsp cornstarch and 2 tbsp water to thicken.  Add chicken and simmer until all is heated through.
  5. Plate, garnish and serve.

Vegan

Roasted Sugar Snap Peas

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

Ingredients:

  • Half a pound of sugar snap peas, strings and stems removed
  • 1 tbsp olive oil
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic or garlic chives (optional)

Directions: 

  1. Preheat oven to 450° Toss the peas with olive oil, thyme, salt, and pepper, as well as garlic until coated. Spread on a cookie sheet and bake for 8 to 12 minutes or until softened and just starting to brown.
  2. Serve hot or warm.
  3. May be served with warm marinara sauce or salsa.

Author Rachel Oberg

More posts by Rachel Oberg

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