Recipes Inspired by the Box! Fri/Sat Dec 4-5, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Twice Cooked Beets with Pomegranates and Goat Cheese

Vegetarian – Potato Pancakes

Appealing Appetizers – Crostini with Sausage and Braised Greens

Spotlight on the Herb – Thai Basil and Peanut Soup

Simple Suppers – Sweet Potato and Apple Casserole

Snack Attack – Popcorn on the Cob


Quick and Easy

Twice Cooked Beets with Pomegranates and Goat Cheese

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 beets, peeled and halved
  • 1 t fresh parsley, chopped (or ¼ t dried, crumbled)
  • 1 clove garlic, minced (raw or roasted)
  • ¼ t fresh ginger, minced (or pinch ground)
  • pinch cayenne
  • to taste salt
  • 1 t honey
  • 2 oz. goat cheese or feta or tofu
  • 1-2 T/serving plain yogurt or silken tofu, for topping
  • walnuts, chopped, for topping
  • pomegranate seeds, for topping
  • could also top with chopped cucumber

Directions:

  1. Place beets in a steamer basket in a pot with about 1½” boiling water in the bottom. Cover and steam for about 20-30 minutes, or until beets are tender (easily pierced with a sharp knife).
  2. Toss parsley through cheese. Set aside.
  3. Let beets cool slightly. Slice a tiny bit off the bottom of each beet so it sits flat. Scoop center out of beets (leaving a sturdy edge) and mash into cheese filling. Taste and adjust seasoning if desired. Fill beets with filling and broil for about 2-5 minutes, watching carefully so they don’t burn (in a toaster oven, it may take longer, like closer to 10 minutes).
  4. Top with yogurt or silken tofu, walnuts, and pomegranate seeds.

Vegetarian

Potato Pancakes

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
  • to taste salt
  • ¼ C plain yogurt or silken tofu
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • ¼ C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • ¼ t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • ¼ C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Directions:

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.

Appealing Appetizers

Crostini with Sausage and Braised Greens

Photo credit De Ma Cuisine

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

Ingredients:

  • Braised Greens: 2 T olive oil
  • 2 C celery, chopped
  • 1 radish, diced
  • 2 cloves garlic, diced
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
  • salt
  • pepper
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving

Directions:

  1. Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Notes:

Serve with sliced apples and pears.


Spotlight on the Herb

Thai Basil and Peanut Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T coconut oil
  • 1 C tofu, chopped
  • 1 C green beans, chopped
  • 1 onion, chopped
  • 1-2 chiles, ribs and seeds removed (if desired), diced
  • 1 C greens, chopped
  • 1 C broccoli, chopped could also add: bell pepper, summer squash, carrot
  • 2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
  • to taste salt
  • 2 cloves garlic, diced
  • ¼ t ground ginger (or ½ to 1 t fresh, diced)
  • 1-2 T liquid aminos or soy sauce
  • 1 T rice vinegar, divided
  • ¼ C peanut butter
  • 4-6 C veggie stock
  • ¼ lb. soba noodles or rice noodles (or rice, cooked)
  • ¼ C Thai basil, chopped, some reserved for topping

Directions:

  1. Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, ½ T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
  2. Bring a pot of salted water to a boil. During the last few minutes of the soup’s cooking time, add the pasta to the water. Cook according to package’s directions. Drain and rinse with cold water.
  3. Remove soup from heat. Stir in Thai basil and remaining ½ T of rice vinegar. Taste and adjust seasoning if needed.
  4. To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

Simple Suppers

Sweet Potato and Apple Casserole

Photo credit Jessica L

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 3 sweet potatoes, peeled & quartered
  • ½ cup firmly packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 large apples, peeled, cored and cut into ¼ inch rings
  • Topping:
  • ¼ cup flour
  • ¼ cup firmly packed brown sugar
  • ¼ cup butter
  • ¼ cup chopped pecans

Directions:

  1. Preheat Oven to 350º.
  2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 min, or until tender but firm. Drain, cool and cut into ¼ inch slices.
  3. Lightly grease 8 x 11 inch baking dish.
  4. In a small bowl, mix brown sugar, cinnamon & nutmeg.
  5. Layer sweet potatoes, brown sugar mixture and apples in prepared baking dish.
  6. In a medium bowl mix topping ingredients and sprinkle over apples. Bake in oven for 30 min or until lightly browned.

Snack Attack

Popcorn on the Cob

Recipe from Abundant Harvest Organics via Carol Peterson

  • Method #1
    Wring ear of popcorn in your hands to remove kernels.  Pop corn as you would any other popcorn.
  • Method #2
    Put ear of popcorn in a brown paper bag and place it in the microwave oven.  Cook for 2-3 minutes, listening for popping to slow way down.  Remove promptly to prevent burning.

Notes:

Serve with nuts, cheese, sliced apples and pears, and veggies and dip, for a quick and easy dinner.

Author Rachel Oberg

More posts by Rachel Oberg

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