Recipes Inspired by the Box! Fri/Sat April 24-25, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Fish Wellingtons

Super Salads – Creamy Nopales and Tomato Salad

Spotlight on the Herb  Warm Beet and Walnut Salad

Vegan – Vegan Tofu Fried Quinoa

Quick and Easy – Dilly Eggs with Lentils

Something for the Sweet Tooth – Strawberry and Black Pepper Galette


Simple Suppers 

Fish Wellingtons

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C vegetable stock (or white wine)
  • 1 fillet fish (Swordfish or Halibut), skin removed
  • pinch salt
  • pinch pepper
  • pinch fennel pollen
  • 2 T butter
  • 4 small potatoes, halved and thinly sliced
  • 1 fennel bulb, thinly sliced and chopped
  • to taste salt
  • to taste pepper
  • pinch fennel pollen
  • 1 clove garlic, minced
  • 1 pie crust, divided equally into 3 pieces
  • 1 tomato, sliced
  • 1 egg, beaten
  • coarse sea salt

Directions:

  1. Pre-heat the oven to 375F.
  2. Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
  3. Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add fennel and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
  4. Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
  5. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.

Notes:

Serve with Creamy Nopales and Tomato Salad.


Super Salads

Creamy Nopales and Tomato Salad

Photo credit De Ma Cuisine

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

Ingredients: 

  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 6 artichokes
  • 1-2 cucumber, peeled and sliced into rounds
  • 1 nopales (optional), chopped
  • 2-3 tomatoes, sliced into rounds

Directions: 

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Steam artichokes for about 15-20 minutes, or until tender. Remove leaves (save for another time), scrape out choke, and slice artichoke hearts.
  3. Place cucumber, nopales, and tomato on plates, alternating slices of each. Top with dressing.

Notes:

Serve with Fish Wellingtons.

Spotlight on the Herb 

Warm Beet and Walnut Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • 1 C water or vegetable stock
  • 1/2 C uncooked quinoa (rinsed) (or couscous, wild rice, bulgur wheat, or brown rice with appropriate amount of water)
  • 1 T olive oil
  • 1 C beets, peeled and chopped
  • 1/4 C turnips, peeled and chopped
  • 1 C carrots (or summer squash), chopped
  • to taste salt
  • to taste pepper
  • 3 C greens (like spinach, chard, or kale), chopped
  • sprinkle cayenne
  • 1 t fresh parsley, chopped (divided)
  • 1 t fresh basil, chopped (divided)
  • 2 T raisins, chopped
  • 1/4 C apple, chopped
  • 1 C walnuts, chopped
  • 1/2 C pumpkin seeds (optional)
  • 1 T olive oil
  • 2 T lemon juice
  • lemon wedges, for serving

Directions:

  1. Bring the water to a boil. Add the quinoa. Bring back to a boil, then reduce to a simmer and cook for about 15 minutes, or until done. (If using other grains, cook according to package’s instructions.)
  2. Heat a skillet over medium-low. Add olive oil. When the oil is hot add the beets through pepper. Cook for about 20 minutes (or until veggies are tender), adding greens after about 10-15 minutes (depending on type of greens – more tender greens will require less time to cook).
  3. Remove skillet from the heat. Stir in half of the herbs (reserving the rest for topping), and then raisins through lemon juice, and cooked quinoa. Taste and adjust seasoning if desired.
  4. Serve warm, at room temperature, or cold, with a lemon wedge for squeezing over.

Vegan

Vegan Tofu Fried Quinoa

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T oil
  • 1 C snap peas (or green beans), strings removed, chopped
  • 1 C carrots, chopped
  • ½ C fennel (or celery), chopped
  • 1 C nopales, chopped
  • 1 C onion, chopped
  • 2 C kale, chopped
  • sprinkle ginger
  • to taste salt
  • to taste pepper
  • sprinkle cayenne
  • 2 cloves garlic, diced
  • 2 T soy sauce or gluten-free aminos
  • 2 T rice vinegar
  • 1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
  • 7 oz. tofu (firm), drained and crumbled
  • ¼ C green or spring onions, chopped
  • ½ to 1 C microgreens (optional)
  • lemon wedges, for serving

Directions:

  1. Heat a wok, add oil over medium-high heat. Add snap peas through cayenne and cook for 3-5 minutes, turning constantly.
  2. Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
  3. Serve with lemon wedges for squeezing.

Quick and Easy

Dilly Eggs with Lentils

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C cooked lentils (I used leftovers from my Lentils on Crispy Sweet Potatoes, so they were already seasoned)
  • 1 t olive oil
  • 2 eggs
  • pinch salt
  • 1-2 t fresh dill, chopped
  • 2 slices lemon, for serving

Directions:

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.

Something for the Sweet Tooth 

Strawberry and Black Pepper Galette

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 pie crust
  • ⅛ to ¼ C honey
  • ⅛ to ¼ C maple syrup
  • 1 t orange zest
  • 1 T orange juice
  • pinch salt
  • ¼ t freshly ground black pepper
  • 3 C ripe strawberries (apricots, plums, peaches, nectarines, pluots, or apriums could be substituted or added)
  • 1 T butter, cut into small pieces
  • butter, for baking
  • flour, for baking
  • 2 T almonds, chopped
  • 1 egg, whisked

Directions:

  1. Prepare pie crust and chill for an hour. Remove from fridge 15 minutes before rolling out.
  2. Pre-heat the oven to 375F.
  3. Whisk together honey through pepper. Add strawberries and butter, tossing gently to combine.
  4. Butter and lightly flour a piece of parchment paper, that’s on a baking sheet.
  5. Roll out pie crust to be about 12-14″ in diameter. Gently fold in half and in half again, and pick it up to place on the parchment paper. Unfold.
  6. Scoop the apricot mixture into the center of the crust. Sprinkle with almonds. Gently fold the crust up and around the filling, leaving the center open. Make sure there are no cracks, or the liquid will run. Brush crust with egg and bake for 25-30 minutes, or until the crust is golden and flaky.
  7. If any sauce leaks out, scrape off the pan with a spoon and drizzle over the galette (it will be like a caramel).
  8. Let cool completely before serving.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply