Recipes Inspired by the Box!
Fri/Sat, April 8-9, 2016

At a Glance – Recipes Inspired by the Box

Green Surprise Dip

Chicken Croissants

Broccoli and Cauliflower Stem “Pasta”

Strawberry Vinaigrette

Carrot and Parsnip Stir Fry

Chocolate Parsnip Brownies


Green Surprise Dip

Recipe by Carol Peterson

Ingredients:

  • 1 cup steamed kale, spinach or combination
  • 1 cup plain yogurt
  • 1 cup or can garbanzo beans
  • ¼ cup mayonnaise
  • 2 cloves garlic
  • ½ onion or shallots, chopped
  • 1 Tbsp lemon juice or to taste
  • ½ tsp salt or to taste

Instructions:

  1. Puree all ingredients in blender or food processor.
  2. Serve with vegetable sticks, crackers or tortilla chips.

Chicken Croissants

Recipe by Carol Peterson

Ingredients:

  • 3-4 boneless, skinless chicken breasts, boiled
  • 1 apple
  • 2-3 stalks celery, diced
  • ½ cup roasted sunflower seeds
  • 2 shallots, diced
  • ½ c raisins or dried cranberries
  • 1 green garlic, diced
  • mayonnaise to taste
  • 1 bunch tarragon
  • salt and pepper to taste
  • whipped cream cheese

Instructions:

  1. Cut up cooked chicken.
  2. Dice celery, apple, shallots, and garlic.
  3. Place in bowl with chicken.
  4. Pull leaves of tarragon from stem and chop add to mixture.
  5. Add seeds and raisins.
  6. Use enough mayonnaise to your liking to moisten mixture. Season to taste.
  7.   Slice croissants in half and spread one half with whipped cream cheese.
  8. Spread with filling, top with other half of croissant and cut in half to serve.

Broccoli and Cauliflower Stem “Pasta”

 

Recipe and photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • ½ lb. brussels sprouts, quartered
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2½ – 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t fresh rosemary (or ½ t dried), chopped
  • ¼ t dried thyme (or ½ t fresh)
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • 1-2 T fresh parsley, chopped
  • 2 T lemon juice
  • 1-2 T parmesan, shaved
  • 2-4 T almonds, chopped

Instructions:

  1. Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
  2. Bring 1″ water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.

Strawberry Vinaigrette

Recipe by Carol Peterson

Ingredients:

  • 1 cup olive oil
  • ½ pint fresh strawberries, halved
  • 2 Tbsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp dried tarragon
  • ¼ tsp white sugar

Instructions:

  1. In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon, and sugar.
  2. Blend until smooth.

Carrot and Parsnip Stir Fry

Recipe by Carol Peterson

Ingredients:

  • 3/4 lb parsnips, peeled and julienne
  • 2 Tbs butter
  • 1 lb carrots, julienne
  • 1 Tbs dried minced onion

Instructions:

  1. In a skillet sauté parsnips in butter for 3-4 min.
  2. Add carrots and onion: cook and stir until vegetables are crisp tender, about 10 minutes

Chocolate Parsnip Brownies

Recipe by Carol Peterson

Ingredients:

  • 2 oz unsweetened chocolate
  • 2 eggs
  • ¾ c oil
  • 1½ c sugar
  • 1 ½ c flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ c chopped pecans
  • 1½ c peeled, grated parsnips

Instructions:

  1. Preheat oven to 350°
  2. In a 9×13 pan prepare with cooking spray or parchment paper.
  3. Melt chocolate and set aside to cool. In a mixer, beat eggs and oil until light and fluffy. Add sugar and beat until well mixed. Beat in cooled, melted chocolate.
  4. Blend dry ingredients and fold with parsnips into chocolate mixture. Stir in nuts. Spread in prepared pan and bake for 20 to 25 minutes.

Author AHO Kitchen Team

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