Recipes Inspired by the Box! Fri/Sat Aug 14-15, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Whole Wheat Carrot Cookies

Breakfast for Dinner – Cornmeal Pancakes with Almond Butter and Pears

Simple Suppers – Roasted Veggie Topped Baked Potatoes with Tarragon

Soup of the Week – Pasta, Kale, and White Bean Soup

Spotlight on the Herb – Grilled Panzanella Salad with Tarragon and Kale

Pizza Pizza Pizza – Cauliflower Crust Pizza


Something for the Sweet Tooth

Whole Wheat Carrot Cookies

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder, sifted
  • ½ t baking soda, sifted
  • ¼ t cinnamon
  • pinch all spice
  • pinch nutmeg
  • 1 C oats
  • 1 t lemon zest (or orange zest), chopped
  • ⅓ C pears, grated and chopped
  • 1 C carrots (or parsnips or summer squash), grated, and chopped
  • ½ C butter, cold, cut into small chunks
  • ½ C honey
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract

Directions:

  1. Pre-heat the oven to 350F. Place a rack in the lower third of the oven. Line two baking sheets with parchment paper (or silpat mats).
  2. Whisk together flour through nutmeg. Mix in butter with a pastry blender or hands until pea sized chunks remain. Stir in oats, lemon zest, pears, and carrots.
  3. In a separate bowl whisk together honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop batter using two tablespoons, or hands and drop onto prepared baking sheets (do not flatten). Bake for 12 minutes, or until cookies are mostly set and golden around the edges (they will keep cooking for a bit as they cool). Cool on a cooling rack for at least 10 minutes before serving.

Breakfast for Dinner

Cornmeal Pancakes with Almond Butter and Pears

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 pear, chopped
  • 1 t lemon juice
  • 1/2 C cornmeal
  • 1/2 t baking soda
  • 1 t baking powder
  • pinch salt
  • 1 egg
  • 1/2 T maple syrup
  • 1 t coconut oil (plus more for cooking)
  • 1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
  • almond butter, for serving
  • lemon zest, for serving
  • maple syrup, for serving
  • lemon juice, for serving

Directions:

  1. Toss pear with lemon juice. Set aside.
  2. Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  3. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  4. Serve topped with almond butter, pear, lemon zest, maple syrup, and lemon juice.

Simple Suppers

Roasted Veggie Topped Baked Potatoes with Tarragon

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 large red potatoes, halved lengthwise
  • ½ T olive oil
  • 4-5 C cauliflower, cut into bite sized pieces
  • 1 C carrots, sliced
  • 1 T olive oil
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • ½ C Greek yogurt, for topping
  • 1 T fresh tarragon, chopped, for topping
  • parmesan cheese, grated, for topping

Directions:

  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with ½ T olive oil. Place oil side down on a baking sheet. Roast for about 40-50 minutes (or until potatoes are fork tender).
  3. Toss cauliflower and carrots with remaining olive oil, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 50-70 minutes total – if they’re done sooner just remove from the oven).
  4. Top each potato half with cauliflower, a dollop of yogurt, tarragon, and parmesan cheese.

Notes:

Serve with grilled sausage or portobello mushrooms and a green salad with grated carrots and halved cherry tomatoes.


Soup of the Week

Pasta, Kale, and White Bean Soup

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

Ingredients:

  • 3 slices bacon, chopped
  • 1 small onion, diced
  • 3 carrots, cut in ½ inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ¾ teaspoon chopped tarragon
  • 2 cups chicken broth or turkey broth
  • ½ cup grated parmesan cheese
  • 1½ cups small pasta
  • 2 cups white beans cooked
  • 1 cup cooked, chopped kale
  • 2 cups lettuce, chopped
  • Salt and pepper

Directions:

  1. Cook bacon in Dutch oven until crisp. Add the onion, cook until soft. Add the carrots, garlic, tomato paste, tarragon and ½ teaspoon each salt and pepper, cook until carrots are soft. Add broth and 6 cups water. Increase heat to high until it comes to a boil.
  2. Add pasta and beans and cook uncovered 5 minutes. Reduce heat to medium and add the kale and lettuce. Simmer uncovered until thickened.
  3. Stir in half of grated cheese and season with salt and pepper. Top with remaining cheese and serve.

Spotlight on the Herb

Grilled Panzanella Salad with Tarragon and Kale

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

Ingredients:

  • 3 bell peppers cut into strips
  • 1 ½ lbs squash cut into thick slices
  • 1 red onion cut into ¼ inch rounds
  • Olive oil
  • 1 loaf of ciabatta or French bread cut in 1″ slices
  • 1 garlic clove

Dressing:

  • ¼ cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon peel
  • 1/3 cup olive oil
  • 1 lb tomatoes, cut and diced
  • 2 cups kale, chopped
  • 1 cup carrot, grated
  • ½ cup chopped parsley
  • ¼ cup chopped assorted fresh herbs (chives, dill, tarragon, etc.)

Directions:

  1. Brush vegetables and bread with olive oil and put on BBQ set to medium heat.  Sprinkle with salt and pepper.  Grill until veggies are tender and bread is crisp.  Cool.
  2. Rub the bread with garlic clove and then tear into pieces.  Place all in a large bowl.
  3. For the dressing:  whisk the ingredients and season to taste with salt and pepper.  Add dressing, tomatoes and remaining ingredients, and toss.  Let stand approximately 20 minutes before serving.

Notes:

Serve with chilled watermelon.


Pizza Pizza Pizza

Cauliflower Crust Pizza

Photo credit Tami Bayer

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

Ingredients:

  • 1 head cauliflower
  • 1 egg
  • ½ c Parmesan or Mozzarella cheese grated,shredded
  • 1 tsp herb seasoning (tarragon and/or parsley)
  • ⅛ tsp salt
  • ¼ tsp ground black pepper

Topping Suggestions

  • diced tomatoes
  • sauteed onion with hot chilis
  • chopped kale
  • zucchini, sliced  thinly lengthwise
  • mushrooms
  • diced bell pepper
  • grated carrots
  • cheeses

Directions:

  1. Line a pizza pan with parchment or grease with oil or cooking spray.
  2. Rinse cauliflower, remove the outer leaves and separate into florets. Place cauliflower in a food processor and process until a rice texture. Place in a towel or piece of cheesecloth to squeeze out the water (all of it).
  3. In a mixing bowl along with egg,cheese,herb seasoning, salt , black pepper  mix to combine. Transfer cauliflower mixture to a pizza pan that has been prepared. Flatten with your hands until thin pizza crust forms. Bake for 14 to 20 minutes then remove from oven.
  4. Top with your favorite toppings. Return to oven and bake again until cheese bubbles and turns golden brown. Slice and enjoy.

Author Rachel Oberg

More posts by Rachel Oberg

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