Recipes Inspired by the Box! Fri/Sat Dec 11-12, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Broccoli and Goat Cheese Wraps

Perfect Pasta – End of the Week Pasta

Appealing Appetizers – Pumpkin Dip

Super Salads – Raw Kale Salad

Spotlight on the Herb – Polar Vortex Soup with Turnips, Potatoes, and Apples

Something for the Sweet Tooth – Pumpkin Cake Roll


Quick and Easy

Broccoli and Goat Cheese Wraps

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C broccoli (or combo of any: broccoli, cauliflower, fennel, onions, shallots, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, summer squash), chopped or cut into bite sized pieces
  • to taste salt
  • 2 cloves garlic, diced
  • 1 t fresh ginger, diced
  • 1 t white vinegar or lemon juice
  • 1 T plain yogurt (or silken tofu)
  • 1 T mayo (or silken tofu)
  • 2 oz. goat cheese or feta
  • 1 T fresh herbs (combo of any: basil, dill, or parsley), chopped
  • pinch cayenne
  • to taste salt
  • 2 tortillas
  • olives or capers (optional), chopped
  • nuts (any: almonds, peanuts, pecans), chopped
  • lettuce, kale, arugula, or spinach (or other greens), shredded
  • 2-3 T parmesan, grated

Directions:

  1. Heat a skillet over medium-low heat. Add oil. When oil is hot, add broccoli (and other veggies, if using) and salt. Cook for 7-8 minutes, stirring occasionally, until veggies are tender-crisp. Add garlic and ginger and cook for 1 minute more. Remove from heat and set aside.
  2. Whisk together vinegar through salt. Taste and adjust seasoning if desired.
  3. Divide veggie mixture between tortillas. Top with dressing, olives or capers, nuts, greens, and parmesan. Roll up to serve.

Notes:

Serve with sliced pears and oranges.


Perfect Pasta

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C any: broccoli, fennel, leeks, or radishes, chopped
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale or arugula, chopped
  • ½ to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Directions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add broccoli through salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic and greens. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Appealing Appetizers

Pumpkin Dip

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed; carrots, ends trimmed; or sweet potatoes, halved
  • 1 head garlic, top sliced off
  • a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
  • 2 t olive oil
  • 2 C combination of any: garbanzo, white, kidney, or black beans; cooked
  • 1 C kale or arugula (optional), chopped
  • ¼ C combination of any: fresh basil, parsley, or thyme
  • 2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
  • 1 C combination of any: corn, tomatoes (fresh or dried)
  • to taste salt
  • ¼ C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
  • raw veggies (carrots, radishes, turnips, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (broccoli, sweet potatoes, fennel), chips, crackers, or bread; for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn’t halve it – if you halved it and are planning to serve the dip in it, you could slice a tiny sliver off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots, sweet potato, and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
  3. Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
  4. Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
  5. Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.

Notes:

Serve with sliced fruit and popcorn with Pumpkin Cake Roll (see below) for dessert.


Super Salads

Raw Kale Salad

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

Ingredients:

  • 1 bunch kale (or combo of kale and arugula)
  • 1 Tbsp olive oil
  • ¼ tsp sea salt
  • 1 lime or lemon, juiced
  • 1 tsp balsamic vinegar
  • 1 Tbsp red onion, leek or shallot, finely chopped
  • 1 orange, peeled and sliced
  • 1 pear, thinly sliced
  • 1 pomegranate, seeded
  • 1 cup Grapes sliced in half

Directions:

  1. Chop the kale into thin ribbons. Drizzle the kale with olive oil and sprinkle with salt.  Massage the kale with your hands to soften it, and then allow to sit for 5-10 minutes.
  2. Add the lime or lemon juice, vinegar, onion and fruit of choice.  Allow to sit for 10 minutes and serve.

Spotlight on the Herb

Polar Vortex Soup with Turnips, Potatoes, and Apples

Photo credit Amy Beth

Recipe from Abundant Harvest Organics via Amy Beth (adapted slightly)

Ingredients:

  • Olive oil
  • 1–2 turnips
  • 1–2 medium potatoes (or sweet potatoes)
  • 2 leeks, shallots, or onions (or a mix)
  • 1–2 Granny Smith apples
  • 3–4 cloves of garlic
  • 2 cups water (or more, depending on how thick you want your soup)
  • ¼ cup apple cider
  • Splash of red wine
  • Herbs if desired (I used rosemary and parsley)
  • Salt & pepper
  • Strong cheese, like sharp white cheddar (optional topping)

Directions:

  1. Chop the turnips and potatoes into small cubes and slice the onion and apple into wedges. Toss all the veggies and the apple with olive oil, salt and pepper, and herbs. Spread on a sheet of parchment paper on a baking sheet. (Toss in any other random root veggies at this time. I added the black radish because it had no where else to go.)
  2. Roast at 450º for about a half an hour, until everything is nice and golden brown.
  3. Blend with the water, adding just a little at a time until you reach your desired thickness. Transfer to a soup pot and mix in any additional herbs, the cider vinegar, and the wine. Let soup simmer to mingle the flavors. Serve warm, topped with cheese.

Something for the Sweet Tooth 

Pumpkin Cake Roll

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 3 eggs beaten
  • 1 cup sugar
  • 2/3 cup pumpkin pulp
  • 1 tbsp lemon juice
  • 2/3 cup flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 package cream cheese
  • 1 tsp vanilla

Directions:

  1. Preheat Oven to 325º.
  2. Prepare the filling by blending together and creaming. Butter and grease a 10 x 15 jelly roll pan. Mix together the eggs, sugar, pumpkin, and lemon juice.  Sift together the flour, cinnamon, nutmeg, and ginger.  Add to wet ingredients and mix well.  Spread into pan and bake for 15 to 20 minutes.  Remove from oven and allow to cool.
  3. Remove the cake from pan and place on a tea towel.  Roll up the cake with the towel. Unroll the cake and spread with cream cheese filling and roll up again without the towel.  Wrap with plastic wrap and refrigerate until ready to serve.  Sprinkle with powdered sugar and slice into 8-10 servings.

Author Rachel Oberg

More posts by Rachel Oberg

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