Recipes Inspired by the Box! Fri/Sat, April 25-26, 2014

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Roasted Berries and Apricots with French Vanilla Ice Cream

Savory Sides – Mashed Cauliflower

Vegetarian – Zoo Boats (Roasted Stuffed Squash)

Spotlight on the Herb – French Spring Soup

Vegan – Garlicky Choy

Quick and Easy – Panzanella Salad with Summer Veggies


Something for the Sweet Tooth

Roasted Berries and Apricots with French Vanilla Ice Cream

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 C apricots or apriums, quartered
  • 1 C strawberries, halved
  • 1 T butter, melted
  • 3 T orange juice
  • 1-2 T lemon juice
  • 1 T honey
  • 1/8 t cinnamon
  • pinch nutmeg (opt.)
  • tiny tiny dash salt
  • your favorite French Vanilla Ice Cream, for serving

Directions:

  1. Pre-heat oven to 375F.
  2. Toss fruit with butter. Roast on a baking sheet for 10-15 minutes.
  3. Whisk together orange and lemon juices, honey, cinnamon, nutmeg, and salt.
  4. Toss fruit with honey mixture.
  5. Serve fruit over top of ice cream.
Notes:
This fruit and sauce could also be served for breakfast over Greek yogurt, Pancakes, Waffles, or French Toast.

Savory Sides

Mashed Cauliflower

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 head cauliflower
  • ⅓ c chicken broth, warm
  • 2 tbsp sour cream
  • salt and pepper
  • some chopped garlic chives for garnish and added flavor

Directions:

  1. Steam cauliflower until cooked.
  2. Place the cooked cauliflower in a food processor. Add chicken broth, sour cream, salt and pepper, puree until smooth.
  3. Serve with garlic chives or some grated cheese of your choice.

Vegetarian

Zoo Boats (Roasted Stuffed Squash)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • 1/2 to 1 t (or to taste) salt
  • pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1/4 t oregano, dried
  • 1/4 t basil, dried
  • 1/4 t thyme, dried
  • 1 t sage, fresh, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • basil, fresh, chopped (for topping)

Directions:

  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes:
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce!

Spotlight on the Herb

French Spring Soup 

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

Ingredients:

  • 4 Tbsp butter
  • 1 tsp ground pepper
  • 1 lb leeks, chopped
  • 1 tsp salt
  • 1 whole onion or 2 small, chopped
  • 1 pinch dill
  • 1 Tbsp chopped parsley
  • 1/3 cup barley
  • 1 clove garlic, minced
  • 1 cup chopped chard, spinach, or kale
  • 8 ounces mushrooms, sliced (optional)
  • 1 cup half and half
  • 3 potatoes chopped
  • 2 carrots chopped
  • 2-3 cups green beans (or 1 bunch asparagus), cut into ½” slices
  • 1 quart water
  • 1 quart vegetable or chicken broth

*To give it a little kick a ¼ to ½ cup of sherry wine can be added

Directions:

  1. In a large pot, melt the butter. Add the leeks, onion, and garlic and sauté until tender.  Add the mushrooms and sauté for two minutes. Add the potatoes, carrots, and green beans, and sauté for two more minutes. Add the water, broth, salt, pepper, dill, parsley and barley. Bring to a boil, reduce the heat and simmer for 30 minutes.
  2. Stir in the chard, spinach, or kale and add the half and half. Cook over low heat for about five more minutes.
  3. Sprinkle with grated Parmesan cheese and serve with a sourdough or crusty bread.

Vegan

Garlicky Choy (or Choi)

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

Ingredients:

  • 1-2 Tbsp peanut oil
  • 1 head choy or choi (any kind)
  • Garlic, sliced or chopped
  • Fresh Ginger

Directions:

  1. Preheat peanut oil in a wok or large pan until rippling. Halve the head of choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt.
  2. The amount of garlic and ginger used is a matter of personal preference.

Quick and Easy

Panzanella Salad with Summer Veggies

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
  • olive oil
  • pinch salt
  • pinch pepper
  • 1 clove garlic
  • 1 1/2 C summer squash, grated
  • 1 carrot (1 C), grated
  • 1 C green beans, cut into 1″ pieces
  • 2 T red onion (opt.), chopped
  • 1/2 C cherry tomatoes, halved
  • 1/2 C tomato, chopped
  • 1 C parmesan cheese, grated
  • Dressing: 1/2 to 1 T fresh tarragon, chopped
  • 1 T fresh parsley, chopped
  • 1/4 t chives, chopped
  • 1 clove garlic, diced or minced
  • salt (to taste)
  • pepper (to taste)
  • 2 T balsamic vinegar
  • 1/4 C olive oil (or more – to taste)

Directions: 

  1. Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
  2. Whisk dressing ingredients together. Toss with veggies and cheese.
  3. Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.

Author Rachel Oberg

More posts by Rachel Oberg

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