Recipes Inspired by the Box! Fri/Sat April 3-4, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Strawberry-Balsamic Tart (With Rachel O Instructional Video!)

Soup of the Week  Chicken Noodle Soup

Simple Sides – Squashed Twice Baked Potatoes

Super Salads – Honey-Sesame Salmon Salad with Crispy Potatoes

Something to Drink – End of Spring Smoothie

Spotlight on the Herb – Chamomile Tea


Something for the Sweet Tooth

Strawberry-Balsamic Tart 

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 T butter, divided, melted
  • 1 pint strawberries, hulled, and quartered lengthwise
  • pinch nutmeg
  • 1-2 medium onions, sliced
  • 2 T honey
  • pinch salt
  • 1/2 C balsamic vinegar
  • 1 pizza crust
  • 1/4 C coconut palm sugar (or brown sugar)
  • 1/4 C raw walnuts, coarsely chopped
  • pinch freshly ground black pepper

Directions:

  1. Pre-heat oven to 425F. Melt butter.
  2. In a hot, dry skillet, add onions, honey, and salt. Cook over medium-low for about 15-20 minutes, or until they are caramelized, stirring occasionally.
  3. While onions cook, in a small saucepan, bring vinegar to a boil, then reduce to a simmer. Cook until thickened and syrupy, about 12-18 minutes (being careful not to let it burn).
  4. Meanwhile, roll out pizza crust. Par bake for 5 minutes.
  5. Toss strawberries with 1/2 T melted butter and nutmeg.
  6. Brush crust with 1/2 T melted butter. Sprinkle with sugar and press into crust slightly (with a spatula or fingers). Top with onions, walnuts, strawberries, and black pepper. Bake for 7-9 minutes (or according to your pizza dough’s recipe instructions), or until crust is done.
  7. Let stand for a few minutes.
  8. Drizzle with balsamic vinegar. If you can wait that long, serve at room temperature. If not, I totally understand. ;)

 Soup of the Week 

Chicken Noodle Soup

Photo credit De Ma Cuisine

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

Ingredients:  

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C fennel (any part), chopped
  • 1 C cauliflower, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • ½ C turnip (or rutabaga), chopped
  • ½ C radish, chopped
  • ½ C kohlrabi, chopped
  • (could also add celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • ½ t each dried (or ½ T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Directions: 

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

Simple Sides

Squashed Twice Baked Potatoes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients: 

  • 8 small potatoes
  • 3/4 T olive oil, divided
  • salt
  • pepper

Directions:

  1. Toss potatoes with olive oil, salt, and pepper. Bake at 350F for 30 minutes.
  2. Remove from oven and gently smush with the bottom of a glass. Drizzle with a tiny bit more olive oil. Return to oven and bake for 15-30 minutes more.
  3. Serve with Crock Pot Chicken and Mushroom and Savory Gravy.

Notes:

Use any leftover potatoes in Honey-Sesame Salmon Salad with Crispy Potatoes.


Super Salads 

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 (or use leftover Squashed Twice Baked 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 to Drink

End of Spring Smoothie

Photo credit Cameron Barrios

Recipe from Abundant Harvest Organics via Cameron Barrios

Ingredients:

  • 1 nectarine, pit removed
  • 3 apriums, frozen, pit removed
  • 1/4 of 1 avocado
  • 5 strawberries, frozen
  • 3 laminate kale leaves, fresh, stem removed
  •  juice of 1 fresh orange
  •  juice of 1/2 a fresh lime
  • 1 tbsp. bee pollen
  • 2 tbsp. chia seeds
  • 1 tsp. raw maca powder
  • 1 tbsp. of your favorite “green” powder

Directions:

  1. Place all fresh ingredients in high-speed blender. Place all frozen ingredients in blender on top of fresh ingredients. Blend on high until desired consistency is reached. If smoothie is too thick, add a splash of water and blend briefly.

Spotlight on the Herb 

Chamomile Tea

Recipe from Abundant Harvest Organics via Carol Peterson

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.
  4. Adding the chilled tea to fruit juice makes a relaxing, refreshing drink.

Author Rachel Oberg

More posts by Rachel Oberg

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