Recipes Inspired by the Box!
Fri/Sat, Dec 16-17, 2016

At a Glance – Recipes Inspired by the Box

Roasted winter vegetables with roasted garlic

Heart healthy chard wraps

Green and white vegetable roast

Cauliflower pizza crust

Vegetarian lasagne

Harvest spice muffins


Roasted winter vegetables with roasted garlic

Recipe by Carol Peterson

Ingredients:

  • 6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, peeled and cut in 1 inch pieces or slices.
  • 2 Tbs oil
  • 1 Tbs dried or 3 Tbs fresh herbs such as rosemary, thyme, parsley or oregano

Instructions:

  1. Preheat Oven to 425º.
  2. Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time).
  3. Spread in a single layer on greased baking pan. Roast in pre-heated oven until tender, 30-45 minutes, stirring occasionally.
  4. Season with salt and pepper. Serve with roasted garlic sauce (optional)

Roasted Garlic Sauce:

  1. Slice top off of bulb of garlic exposing tip of each clove.
  2. Place on a square of foil and drizzle with 1 Tbsp. of olive oil or just season with salt and pepper.
  3. Wrap tightly and bake along side other vegetables until tender.
  4. Squeeze soft garlic into a small bowl, mash with fork, and stir in ¾ cup plain yogurt.

Heart healthy chard wraps

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 3-4 small or 2 large leeks, washed well and chopped
  • 1 spring onion, chopped
  • 1 C quinoa
  • 1 lemon, zested
  • ¼ C raisins, chopped
  • dash cayenne
  • to taste, salt
  • to taste, pepper
  • 2 C water
  • ½ C walnuts, chopped
  • 1 lemon, juiced
  • toothpicks
  • 6-8 large chard leaves (leave 1″-2″ of stem)
  • salt
  • water

Instructions:

  1. Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
  2. Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
  3. Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
  4. Stir in walnuts and lemon juice. Taste and adjust seasoning.
  5. Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
  6. Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.

Green and white vegetable roast

Recipe by Carol Peterson

Ingredients:

  • 2 large stalks broccoli
  • ½ head cauliflower, cut into small florets
  • 1 bunch turnips, cut into wedges (optional)
  • 10 cloves garlic, peeled
  • 1 ½ cups shredded arugula
  • 1/3 cup olive oil
  • 1 Tbsp Dijon mustard
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ head cabbage, cut into chunks

Instructions:

  1. Preheat Oven to 400º. Separate broccoli into small florets and stalks.  Cut stalks into 1/3 inch slices.  In a large bowl, combine the broccoli, cauliflower, turnips, garlic and arugula.
  2. In a small bowl, whisk together the oil, mustard, ½ tsp salt, & pepper.  Spoon about 2 Tbsp of the mixture into a large roasting pan.
  3. Place the cabbage on top of the oil.  Add the remaining oil mixture to the vegetables in the bowl and toss to coat evenly.
  4. Transfer to the roasting pan and place on top of the cabbage.
  5. Cover the pan with foil and roast for 35 min.
  6. Uncover, stir gently and roast for 20 min., or until vegetables are tender, stirring once half way through.
  7. Sprinkle with remaining ½ tsp salt and transfer to serving bowl.

Cauliflower pizza crust

Recipe by Carol Peterson

Ingredients:

  • 1 head cauliflower
  • 1 egg
  • ½ c Parmesan or Mozzarella cheese grated,shredded
  • 1 tsp herb seasoning (rosemary, basil, or parsley)
  • ⅛ tsp salt
  • ¼ tsp ground black pepper
  • Topping Suggestions
  • diced tomatoes
  • sauteed shallot with hot chilis
  • chopped kale
  • zucchini, sliced thinly lengthwise
  • mushrooms
  • diced bell pepper
  • cheeses

Instructions:

  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.
  3. Place in a towel or piece of cheesecloth to squeeze out the water (all of it).
  4. In a mixing bowl along with egg,cheese,herb seasoning, salt , black pepper mix to combine.
  5. Transfer cauliflower mixture to a pizza pan that has been prepared. Flatten with your hands until thin pizza crust forms.
  6. Bake for 14 to 20 minutes then remove from oven. Top with your favorite toppings. Return to oven and bake again until cheese bubbles and turns golden brown. Slice and enjoy.

Vegetarian lasagne

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 t olive oil
  • 1 butternut squash, halved, seeds removed
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna…)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1½ C parmesan cheese, grated
  • lemon slices, for serving

Instructions:

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8×8 or 9×9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.

Harvest spice muffins

Recipe by Carol Peterson

Ingredients:

  • 2 eggs
  • 1 cup milk
  • ½ cup applesauce or olive oil
  • 1 cup diced pears
  • 1 cup diced apples
  • 3 cups flour
  • 1 cup brown sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg

Instructions:

  1. Whisk together eggs, milk and applesauce or oil until well blended.
  2. Stir in diced fruit.
  3. Combine remaining ingredients in separate bowl.
  4. Add dry to wet ingredients and stir just until blended.  Let batter sit for 15-20 minutes.
  5. Divide batter between 20 muffin cups and bake at 400° for 20-25 minutes or until brown on top.  Serve warm and drizzle with a little honey.

Author Uncle Vern

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