Recipes Inspired by the Box! Fri/Sat, April 18-19, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – BLT Salad

Simple Suppers – Greek Chicken with Oregano, Lemon, and Greens

Spotlight on the Herb – Chamomile Tea

Soup of the Week – Albondigas Soup Reinvented

Quick and Easy – Honey-Sesame Salmon Salad with Crispy Potatoes

Something for the Sweet Tooth – Strawberry Sauce


Super Salads

BLT Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 slices bacon
  • 1 C bread, torn into crouton sized pieces
  • olive oil
  • to taste salt
  • to taste pepper
  • dressing: 1 T mayo
  • 2 T Greek (or plain) yogurt
  • 1 clove garlic (optional), minced
  • ¼ t dijon mustard
  • ½ T lemon juice
  • ½ T balsamic vinegar
  • to taste salt
  • to taste pepper
  • 1 T olive oil
  • salad: 2-4 C lettuce, spinach, kale, or chard; torn
  • 1 tomato, chopped

Directions:

  1. Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
  2. Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
  3. Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
  4. Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.
Notes:
If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

Simple Suppers 

Greek Chicken with Oregano, Lemon, and Greens

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

Ingredients:

  • 2 tbsp flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ lb feta cheese crumbled
  • 1 tbsp lemon juice
  • 1 tsp dried greek oregano
  • 1 onion, chopped
  • 2 cups spinach leaves or Swiss chard, mizuna, kale, spinach, or mustard leaves
  • 6 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 ½ c water
  • 1 cube chicken bouillon crumbled
  • 1 tomato ripe and chopped

Directions:

  1. On a large plate combine 1 tbsp flour, salt and pepper. Set aside. In small bowl combine
    cheese, lemon juice, and oregano, set aside.
  2. Pound chicken breasts to ½ in thickness.
    Spread cheese mixture on each breast, then fold in half and secure with toothpick. Coat
    chicken with flour mixture. In heated skillet with oil, cook chicken and onions for 1-2 minutes
    until golden.
  3. In small bowl whisk water, chicken bouillon and remaining flour. Pour
    over chicken in pan. Add green leaf and tomato to skillet and bring to boil. Cover and
    reduce heat to low and simmer for 10 more minutes or until chicken is done.

Spotlight on the Herb

Chamomile Tea

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Dried Chamomile flowers and leaves
  • Honey
  • Lemon or lime

Directions:

  1. Using the dried flowers and leaves, the basic recipe for chamomile tea is 1 rounded teaspoon of dried flowers boiled in water and strained for each cup of tea.
  2. Honey is a favorite sweetener, and it also tastes delightful with a squeeze of lemon or lime.
  3. Chamomile also makes an excellent iced tea. Adding the chilled tea to fruit juice makes a relaxing, refreshing drink.

Soup of the Week

Albondigas Soup Reinvented

Photo credit Jen Johnston
Recipe from Abundant Harvest Organics via Jen Johnston

Ingredients:

  • 2 Tbsp. ghee or clarified butter
  • 2 medium leeks or 1 large onion, sliced or chopped
  • 2 green garlic shoots, sliced
  • 3 quarts beef stock or water
  • ½ C salsa of choice (make sure it’s *clean* if you are on a special diet)
  • 5 large carrots, sliced into ½” rounds
  • 4 celery stalks, cut into ½” pieces
  • 2 lbs. ground beef
  • ⅔ C raw cauliflower, finely chopped
  • 2 raw eggs
  • ¼ C raw parsley, chopped
  • 2 Tbsp. cumin
  • 2 Tbsp. dried oregano
  • 3 tsp. sea salt
  • ⅛ tsp. cayenne pepper
  • black pepper and sea salt, to taste
  • fresh cilantro, chopped
  • creme fraiche or sour cream
  • avocado, diced

Directions:

  1. Heat ghee in a large stock pot over medium heat. If you are extremely sensitive to dairy, use olive or avocado oil.
  2. Sauté onion and/or leeks until tender.
  3. Add green garlic and sauté for 1 more minute.
  4. Pour in beef stock and/or water equaling 3 qts.
  5. Stir in salsa.
  6. Bring to a boil, skimming off any foam that rises. Reduce heat to a simmer.
  7. Add carrots and celery.
  8. Process cauliflower in a food processor until the consistency of small rice grains.
  9. Mix the meat, eggs, cauliflower, cumin, oregano, sea salt and cayenne pepper in a mixing bowl by hand or with a Kitchenaid using the white beater blade.
  10. Using a cookie scoop or your hands, form 1-inch meatballs and drop them one-by-one into the soup pot.
  11. Cover and simmer for 30 minutes.
  12. Adjust seasonings to taste.
  13. Garnish options are chopped cilantro, creme fraiche or sour cream, and diced avocado.

Quick and Easy

Honey-Sesame Salmon Salad with Crispy Potatoes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • Marinade:
    • 2 T honey
    • 2 T red wine vinegar
    • 1/2 t salt
    • 1/4 C white vinegar
    • 1 T dijon mustard
    • 2 salmon filets
  • Salad:
    • 2-4 C lettuce or spinach (or other greens: kale, chard)
    • 2 hard boiled eggs, sliced
    • 1/2 large tomato cut into chunks
    • toasted sesame seeds
  • Crispy Potatoes:
    • 4-5 small to medium potatoes
    • 1 to 1 1/2 t olive oil
    • salt
    • pepper
  • Orange Vinaigrette:
    • 1/4 C orange juice (from 1 to 3 oranges, depending on size and juiciness)
    • 1/8 C good olive oil
    • salt
    • pepper
    • 1/8 C red wine vinegar
  • Croutons:
    • 1 C cubed bread
    • 1 T olive oil
    • salt
    • pepper

Directions:

  1. Salad:
    1. Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
    2. Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
    3. Let salmon cool a bit. Remove skin and break into large pieces.
    4. Toast sesame seeds in a dry skillet for a few minutes.
    5. Toss lettuce and tomato with vinaigrette. Top with salmon, egg slices, crispy potatoes, croutons, sesame seeds, and a little more vinaigrette.
  2. Crispy Potatoes:
    1. Slice potatoes in small wedges.
    2. Toss with olive oil, salt, and pepper.
    3. Bake at 350F for 30 minutes, flipping once.
  3. Orange Vinaigrette: Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.
  4. Croutons:
    1. Toss cubed bread with oil, salt, and pepper.
    2. Broil 5 minutes in toaster oven, flip, and broil 2 minutes more.
    3. Let sit 5 minutes.

Something for the Sweet Tooth

Strawberry Sauce

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 C strawberries, chopped, halved, or whole
  • 2 T water
  • 1 t cinnamon
  • dash/tiny tiny smidge salt
  • 1 T honey
  • ¼ C water
  • 1 T cornstarch

Directions: 

  1. Add first 5 ingredients in a small sauce pan. Bring to a boil, and cook over medium heat until strawberries are soft. (During cooking, mash strawberries slightly, or leave whole.)
  2. Whisk ¼ C water and cornstarch together. Add to strawberry mixture. Let thicken.
  3. Serve and enjoy!

Notes: 

This sauce is perfect for pancakes, waffles, French toast, scones, and ice cream.

Author Rachel Oberg

More posts by Rachel Oberg

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