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Recipes Inspired by the Box! Fri/Sat Dec 18-19, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Garlic and Herb Bread

Quick and Easy – Hot Napa Slaw (With Rachel O Instructional Video!)

Soup of the Week – Browned Butter and Four Cheese Broccoli Soup (With Rachel O Instructional Video!)

Vegetarian – Butternut Squash Soup 

Vegan – Mache and Roasted Root Vegetables 

Simple Suppers – Slow Cooker Beef With Root Vegetables


Spotlight on the Herb

Garlic and Herb Bread

Photo credit De Ma Cuisine

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

Ingredients:

  • 8-10 cloves garlic
  • 2 t fresh rosemary or thyme
  • 2 T fresh basil or chives
  • 2 C greens (kale, spinach, arugula, chard, mizuna, bok choy etc…) or use peas
  • (optional) 1C any: napa cabbage, fennel, asparagus, mushrooms, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
  • ½ to 1 C nuts (walnuts, almonds, hazelnuts)
  • 2 C cheese (parmesan – for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
  • ¼ to ⅓ C olive oil
  • 1 t lemon zest
  • 2 t lemon juice
  • to taste salt
  • good pinch cayenne
  • 1 loaf of your favorite bread, sliced

Directions:

  1. Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
  2. Spread mixture on bread. Either broil for 2-5 minutes (watch it carefully so it doesn’t burn), bake until bubbly and browned, or put between the slices of bread (or slice bread horizontally), wrap in foil, and bake until warmed through.

Quick and Easy

Hot Napa Slaw

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1/2 large napa cabbage (could also add mizuna), chopped
  • 1/2 T dijon mustard
  • 3 cloves garlic, minced
  • 1 onion (about 1 C), chopped
  • 1 T balsamic vinegar
  • 1/2 t salt
  • pepper
  • 1/4 C water
  • 1 T olive oil
  • 2 T butter
  • lemon slices, for serving

Directions:

  1. Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add onion and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
  2. Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
  3. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Notes:

Great served with Crispy Dijon Chicken Thighs, and sliced apples and pears.


Soup of the Week

Browned Butter and Four Cheese Broccoli Soup 

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • ½ C radish, chopped
  • 1-2 cloves garlic, minced
  • ¼ T red pepper flakes
  • 1 t salt, or to taste
  • ¼ t pepper
  • 1 T balsamic vinegar, divided (1/2 T, ½ T)
  • ½ t dijon mustard
  • 1 T all purpose flour mixed with ¼ C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated

Directions:

  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
  3. Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great). Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.

Vegetarian

Butternut Squash Soup 

Photo credit J. Lessard

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

Ingredients:

  • 2 tbsp butter
  • 2 medium white sweet potatoes or potatoes, cubed
  • 1 small onion, chopped
  • 1 medium squash, peeled,seeded and cubed
  • 1 celery, chopped
  • 1 32 ounce container vegetable stock
  • 1 medium carrot, chopped
  • salt and ground black pepper to taste

Directions:

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.
  2. Pour in enough of the vegetable stock to cover vegetables. Bring to a boil.
  3. Reduce heat to low, cover pot, and simmer 40 min or until all veggies are tender.
  4. Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
  5. Season with salt and pepper.

Vegan

Mache and Roasted Root Vegetables 

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

Ingredients:

  • 1-2 pounds root vegetables such as carrots, beets, turnips, white sweet potatoes
  • Mache greens
  • 1/4 cup olive oil
  • Salt and pepper
  • Micro greens
  • Lemon wedges for serving

Directions:

  1. Preheat oven to 400º.
  2. Wash root veggies and remove tops or ends. Cut the larger veggies into wedges. Leave skins of beets on initially and peel after roasting when cool. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast until fork tender, approx 30 min. When veggies are to desired doneness transfer to serving plate and sprinkle with mache greens, micro greens, and drizzle with olive oil and a squeeze of lemon and season with salt and pepper.

Simple Suppers

Slow Cooker Beef With Root Vegetables

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

Ingredients:

  • 1 onion chopped
  • 2 large white sweet potatoes cut into 2″ pieces (may substitute 4 small red potatoes, quartered)
  • 2 carrots chopped
  • 1-3 beets, peeled & chopped
  • 1-2 cups winter squash, peeled & chopped
  • 1-3 lb chuck roast
  • Salt & pepper
  • 3 Tbsp all purpose flour
  • 1-15 oz can tomato sauce
  • 2/3 cup brown sugar
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp mustard powder
  • 1 tsp garlic powder or clove of fresh garlic

Directions:

  1. Arrange onion through squash in bottom of slow cooker.
  2. Season beef all over with salt and pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  3. Whisk together tomato sauce, brownsugar, chili powder, cumin, mustard powder, and garlic. Pour mixture over beef. Cover and cook on LOW for 10-12 hours, or HIGH for 8 hours. Beef can be shredded before serving.

Author Rachel Oberg

More posts by Rachel Oberg

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