Recipes Inspired by the Box! Fri/Sat, April 4-5, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Radish Slaw

Foodie Focus – Roasted Radishes

Quick and Easy – Simple Sautéed Kohlrabi

Spotlight on the Herb – Crock Pot Chicken with Mushroom and Savory Gravy and Squashed Twice Baked Potatoes

Perfect Pastas – Rotini Pasta with Fresh Tomato Sauce

Soup of the Week – Curried Cauliflower and Carrot Soup

Super Salads 

Radish Slaw

Photo credit De Ma Cuisine

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


  • Dressing: ½ to 1 t fresh dill, chopped
  • ¼ T fresh (or ¼ t dried) basil, chopped
  • ½ T fresh (or ½ t dried) parsley, chopped
  • ½ C leek or spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • ½ t apple cider vinegar
  • ½ T olive oil
  • 2 T milk (or cream)
  • ¼ C Greek (or plain) yogurt
  • ½ t honey
  • Slaw: ½ C radish (any kind), grated (or minced)
  • ½ C celery, diced (or minced)
  • 1 C carrot, grated (or minced)


  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!

Foodie Focus

Roasted Radishes

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via De Ma Cuisine


  • 1 bunch (about 8) radishes, tips and tails removed, quartered
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • ¼ t dried thyme, crushed
  • lemon wedges, for serving


  1. Pre-heat the oven to 375F.
  2. Toss radishes with olive oil, salt, pepper, and thyme. Place cut side down on a baking sheet and roast for 15-20 minutes. Flip and roast for 5 minutes more.
  3. Serve with a squeeze of lemon.

Quick and Easy

Simple Sautéed Kohlrabi

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


  • 2 medium kohlrabi bulbs, grated
  • 1 tsp salt
  • ¼ cup butter or light oil
  • 1-2  leeks (or 1 onion), diced
  • 1 clove garlic, minced
  • 2 Tbsp chopped fresh thyme, chives or sage


  1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.
  2. Melt the butter in a medium skillet over medium heat.  Add the leek and sauté until translucent, about 3 minutes.  Add the garlic and sauté for 1 minute more.  Stir in the kohlrabi.  Reduce the heat to low, cover, and cook for 10 minutes.  Increase the heat to medium, uncover the skillet and cook for 2 minutes.  Remove from heat and stir in fresh herbs.
  3. Let stand a few minutes to let flavor develop. Serve as a side dish.

Spotlight on the Herb
Crock Pot Chicken with Mushroom and Savory Gravy
Squashed Twice Baked Potatoes
Photo credit De Ma Cuisine
Recipe via De Ma Cuisine

See original recipe here


  • Chicken:
    • 1 1/2 C water
    • 1 whole chicken, giblets removed
    • 1 T fresh savory
    • salt
    • pepper
    • olive oil
    • 1 lb. small mushrooms
    • Mushroom Gravy (recipe follows)
    • Squashed Twice Baked Potatoes (recipe follows)
  • Gravy:
    • 2 T all purpose flour
    • 2 T olive oil
    • salt
    • pepper
    • 1 1/2 C pan drippings from Crock Pot Chicken (recipe above)
    • 1/2 to 1 t fresh savory
  • Potatoes:
    • 8 small potatoes
    • 3/4 T olive oil, divided
    • salt
    • pepper


  1. Chicken:
    1. Pour water into a large Crock Pot. Add chicken. Season with olive oil, salt, pepper, and savory. Cover and cook on high for 2 hours.
    2. Add mushrooms and cook an additional 1-2 hours (or until chicken reaches 180F).
    3. Let chicken rest 15 minutes while you prepare gravy.
  2. Gravy:
    1. Pour pan drippings from Crock Pot through a sieve. Heat a pan, add oil. When hot, whisk in flour. Add savory, salt, and pepper.
    2. Add pan drippings, a little bit at a time, whisking until smooth between additions. Keep whisking and over medium heat until thickened.
    3. Add mushrooms.
    4. Taste and adjust seasoning if needed.
  3. Potatoes:
    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.

Perfect Pastas

Rotini Pasta with Fresh Tomato Sauce

Photo credit De Ma Cuisine

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


  • ½ lb ground beef
  • 1 T olive oil (opt.)
  • 1 C leek or onion, chopped
  • 2 C kale or spinach, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • 1/2 T fresh savory, chopped
  • ½ t dried Parsley
  • ½ t dried basil
  • ¼ t dried oregano
  • Pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • ½ C pasta water
  • ½ pkg rotini rice pasta (or your favorite kind of pasta)
  • Parmesan cheese, grated, for topping


  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add ½ C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.

Soup of the Week

Curried Cauliflower and Carrot Soup

Photo credit Jen Johnston

Recipe via Abundant Harvest Organics subscriber Jen Johnston


  • 1-2 leeks or 1 whole onion, chopped
  • 4 garlic cloves, chopped
  • 2 inches chopped fresh ginger
  • 2 teaspoons cumin
  • 3 teaspoons curry powder
  • Dash of cayenne pepper
  • 1 head of cauliflower
  • 5 chopped carrots
  • 4-5 radishes chopped
  • 6-8 cups of chicken stock
  • 1 can coconut milk
  • Chopped Kohlrabi (optional – so add as much as you would like)
  • Chopped Chicken (optional)
  • Chopped Potatoes (optional)
  • Olive oil or butter for sauteeing


  1. Sauté leek or onion in olive oil or butter until translucent, add 4 chopped garlic cloves, 2 inches chopped fresh ginger, 2 tsp. cumin, 3 tsp. curry powder and a dash of cayenne pepper. Sauté for a few minutes.
  2. Add 1 head chopped cauliflower, 5 chopped carrots, 4-5 radishes if you have them on hand, 6-8 cups chicken stock and 1 can coconut milk (enough liquid to nearly cover veggies). Simmer until soft enough to blend. Blend with an immersion blender and season to taste with sea salt.
  3. Top with fresh cilantro and, if desired, a dollop of whipped coconut cream.


I added leftover roasted potatoes, kohlrabi and even chicken! This is just a base to play with until it’s something you enjoy

Author Rachel Oberg

More posts by Rachel Oberg

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