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Recipes Inspired by the Box!
Fri/Sat, April 22-23, 2016

At a Glance – Recipes Inspired by the Box

Scalloped Sweet Potato Stacks

Shepherd’s Pie

Crispy Tofu with Black Bean Puree and Microgreens

Cauliflower Salad – Use your herb of the week!

Vegetarian Soft Tacos

Summer Squash Bread – Quick and Easy!


Scalloped Sweet Potato Stacks

Recipe by Carol Peterson

Ingredients:

  • 1½ lbs sweet potatoes, peeled and thinly sliced
  • 2 tsp chopped fresh thyme
  • 1 garlic clove, pressed
  • ⅔ c heavy cream
  • 1 c shredded mozzarella cheese
  • ½ to ¾ tsp salt
  • ¼ tsp ground pepper

Instructions:

  1. Layer half of sweet potatoes in a lightly greased 12 cup muffin pan. Sprinkle with 1½ tsp thyme and ½ cup cheese.
  2. Top with remaining sweet potatoes.
  3. Microwave cream and next ingredients and remaining thyme.
  4. Pour cream mixture into muffin cups about 1 tbsp per cup.  Bake at 375°, covered with foil for 30 minutes.
  5. Uncover and sprinkle with remaining cheese. Bake 5 to 7 minutes or until cheese is melted. Let rest 5 minutes.
  6. Run a knife around each cup and lift stacks from cups using a spoon.

Shepherd’s Pie

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • ½ lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 1 zucchini, 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
  • 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

Instructions:

  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 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.

Crispy Tofu with Black Bean Puree and Microgreens

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Instructions:

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn’t overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

Cauliflower Salad

 

Recipe by Carol Peterson

Ingredients:

  • 1 head of cauliflower
  • 2 hard boiled eggs
  • 1/3 c mayonnaise
  • 1 tbsp mustard
  • 1 tsp fresh dill
  • 1 tbsp chopped dill pickles or pickle relish
  • 2 tsp chopped spring onions
  • 1 tsp chopped chives
  • 1 tsp vinegar
  • ½ tsp salt to taste
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • Optional: 1 tbsp chopped parsley,  ¼ c grated carrot

Instructions:

  1. Cut the cauliflower into bite sized pieces, much like you would for potato salad. Rinse and drain.
  2. Add just enough water to cover the bottom of a 12 in skillet and bring to a boil over medium high heat.
  3. Add the cauliflower to the skillet and cover to steam. Let steam for 3-5 min, checking for doneness with a fork. Do not overcook. Leave more on the crunchy side.
  4. Add the cauliflower to a large bowl.
  5. Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
  6. In a small bow, combine the remaining ingredients, except for the paprika. Whisk together to form the dressing for the salad.
  7. Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece.
  8. Sprinkle with paprika. Refrigerate until cold.

Vegetarian Soft Tacos

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 1 radish (or carrot, or both), grated
  • 1 small summer squash, grated (or bell pepper, chopped, or both)
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 shallot, chopped
  • 1 clove garlic, diced
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • lettuce, shredded
  • tomato, chopped
  • Greek yogurt
  • salsa

Instructions:

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

Summer Squash Bread

Recipe by Carol Peterson

Ingredients:

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups grated squash
  • 3 tsp vanilla
  • 1 cup chopped nuts
  • 2 cups flour
  • ¼ tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon

Instructions:

  1. Beat eggs, oil, sugar, and squash.  Sift dry ingredients and add.  Add vanilla and nuts.
  2. Bake at 350º for 50-60 minutes in two small loaf pans or one large loaf pan.  Freezes well.

Author AHO Kitchen Team

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