Recipes Inspired by the Box! Fri/Sat April 17-18, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Cabbage Rolls with Bulgur Wheat and Sausage

Appealing Appetizers  Avocado, Tomato, and Fava Bean Dip

Super Salads – Warm Beet Salad with Fruit and Nuts

Vegan – Spring Rolls with Spicy Honey Mustard Dipping Sauce

Spotlight on the Herb – Grilled Potatoes with Lime and Cilantro with Grilled Nopales

Something for the Sweet Tooth – Citrus Smoothie


Simple Suppers

Cabbage Rolls with Bulgur Wheat and Sausage

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2½ – 3 C tomato sauce (see post for link to recipe)

Directions:

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9×13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

Appealing Appetizers 

Avocado, Tomato, and Fava Bean Dip

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients: 

  • ½ avocado, chopped
  • 1 tomato, chopped
  • ¼ C fava beans (cooked and shelled)
  • ¼ C Greek yogurt
  • 1 T lemon juice
  • red pepper flakes
  • dash smoked paprika
  • salt
  • pepper

Directions: 

  1. Pile avocado, tomato, fava beans, and yogurt in a bowl. Top with seasonings and lemon juice.
  2. Eat with your favorite tortilla chips.

Notes:

Amounts are to taste. Use more or less as you’d desire. I used leftover fava beans to make this super quick.

Super Salads

Warm Beet Salad with Fruit and Nuts

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 T olive oil
  • 2 beets, peeled and chopped
  • to taste salt
  • to taste pepper
  • 1 T lemon juice
  • 1 T balsamic vinegar
  • ½ t honey or maple syrup
  • to taste salt
  • to taste pepper
  • ¼ to ½ t fresh parsley, chopped
  • 1 T olive oil
  • 1 bunch beet greens (or kale), de-stemmed and torn
  • ¼ C orange, chopped
  • ¼ C apple, chopped
  • 2 T almonds (or pumpkin seeds or sunflower seeds), chopped
  • 2 T raisins, chopped
  • ¼ C ricotta (optional) (or silken tofu – sweetened, if desired)

Directions:

  1. Heat skillet, add olive oil, add beets, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
  2. Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
  3. Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

Vegan 

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1½ t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt (opt.)
  • 1 t spring onions, chopped
  • 1 t fresh cilantro, chopped
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4″ matchsticks
  • ½ carrot, julienned/cut into 4″ matchsticks
  • 1 C, napa cabbage, thinly sliced
  • 1 C green beans, thinly sliced
  • 2 small radishes, julienned/cut into 1″-4″ matchsticks
  • (Other options could include: cucumber, bean sprouts, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Directions:

  1. Whisk together lemon juice through cilantro. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package’s instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place a few pieces of each filling component. Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.

Spotlight on the Herb

Grilled Potatoes with Lime and Cilantro with Grilled Nopales

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

Ingredients:

  • 3 potatoes, unpeeled
  • Kosher salt
  • 2 tsp finely grated lime zest
  • Pinch of cayenne pepper
  • ¼ cup canola oil
  • Freshly ground pepper
  • ¼ cup chopped fresh cilantro

Directions:

  1. Par-cook the potatoes by placing them in a pot of water and boiling until fork tender.  Slice each potato lengthwise into eighths.
  2. Preheat a grill to medium, or place a cast iron grill pan over medium heat.  Mix 1 Tbsp salt, the lime zest and cayenne in a small bowl.  Brush the potato wedges with the oil and season with salt and pepper.  Grill until golden brown on all sides (including the skin) and just cooked through, about 1 ½ minutes per side.  Transfer to a platter, immediately season with the salt mixture and sprinkle with cilantro.
  3. Serve with grilled nopales.

Something for the Sweet Tooth 

Citrus Smoothie

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

Photo credit Abundant Harvest Organics

Ingredients:

  • 1 cup plain yogurt
  • ½ cup ice
  • 1 peeled Valencia orange
  • 1/4 C peeled and segmented grapefruit (optional)
  • ½ banana (optional)
  • 2 tbsp oats
  • 2 tbsp honey
  • 1 tsp grated orange zest
  • ½ cup milk
  • 2 strawberries

Directions:

  1. Blend all together and enjoy the morning.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply