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Recipes Inspired by the Box! Fri/Sat Dec 12-13, 2014

At a Glance – Recipes Inspired by the Box

Vegetarian – Spicy Twice Baked Sweet Potatoes

Soup of the Week – Crock Pot Stew

Spotlight on the Herb  Sweet and Spicy Lemongrass Stir Fry

Super Salads – White Bean Salad with Arugula

Savory Sides – Turnip Gratin

Comfort Foods – Southern Collard Greens


Vegetarian

Spicy Twice Baked Sweet Potatoes

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh cilantro, chopped, divided
  • ½ T unsalted butter
  • to taste salt
  • to taste pepper
  • ¼ C cheddar cheese, grated
  • ½ chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • kale (or basil) pesto, for topping

Directions:

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved cilantro.

Soup of the Week 

Crock Pot Stew

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   

  • Boneless pork shoulder roast, substitute beef if desired
  • 1 onion sliced
  • ½ cup apple cider or juice
  • 3 apples cut into thick slices
  • 3 cups peeled and seeded, cut into chunks winter squash
  • 2 medium parsnips peeled and cut into chunks.
  • ½ tsp thyme or a couple of sprigs
  • 2 cups beef or chicken broth

Directions: 

  1. Place meat into crock pot, fat trimmed. Put in remaining ingredients. Cover and cook on Low for 7 – 8 hours. Pull the meat apart.

Spotlight on the Herb 

Sweet and Spicy Lemongrass Stir Fry

Photo credit De Ma Cuisine

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

Ingredients: 

  • Soba noodles
  • 1 T coconut oil
  • 1 head broccoli, cut into bite sized pieces
  • 1 leek, washed well and chopped
  • 1 head Tokyo Bekana or Choy, washed well and chopped
  • 1 C sugar snap peas
  • 1 serrano pepper, seeds and ribs removed, minced
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T honey
  • ½ t ginger, dried
  • to taste, salt

Directions:

  1. Boil salted water.
  2. Whisk together sauce ingredients. Set aside.
  3. Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
  4. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  5. Heat skillet and add oil. When hot add broccoli through lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
  6. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  7. Serve veggies over pasta.

Super Salads

White Bean Salad with Arugula

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 4 cups trimmed arugula (about 4 oz), may use half lettuce
  • 2 Tbsp fresh lemon juice
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1 (15.5 oz) can Great Northern beans, rinsed and drained
  • 1 Tbsp olive oil
  • 1/3 cup diced red onion
  • 1 large garlic clove minced
  • 1/3 cup finely chopped red curly peppers or sweet red bell pepper
  • 1/3 cup finely grated parmesan cheese (omit if using shrimp)
  • Optional: 1 pound cooked medium shrimp to make a main entrée

Directions: 

  1. Combine all ingredients in a large bowl; toss well.

Savory Sides 

Turnip Gratin

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • 4 turnips, peeled and sliced thinly
  • 3 cloves garlic, minced
  • 2 cups Gruyere cheese, grated (or cheese of your choice)
  • 5 tablespoons butter
  • chicken broth
  • heavy cream
  • salt and pepper, to taste
  • fresh herb of your choice, to taste

Directions:

  1. Preheat oven to 375º
  2. Melt half the butter in a cast iron skillet. Cover with a layer of turnip slices. Add the garlic, a splash of broth, and a splash of heavy cream. Add about 1/4 of the cheese. Repeat layering starting with the turnips, adding the rest of the butter as you go. Season with salt and pepper. Bake for about 20 minutes.

Comfort Foods

Southern Collard Greens

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:    

  • 1 bunch collard greens rinsed, trimmed and chopped
  • 2 smoked ham hocks
  • 2 cans (10.5 ounce) chicken broth
  • 21 ounces water
  • 1 Tbsp distilled white vinegar
  • Salt and pepper to taste

Directions:

  1. Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water and vinegar.  Season with salt and pepper.  Bring to a boil, reduce heat to low and simmer 1 hour.

Author Rachel Oberg

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