Recipes Inspired by the Box! Fri/Sat Dec 5-6, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Cannellini and Beet Green Soup with Feta

Savory Sides – Potato and Cauliflower Casserole

Vegetarian  Roasted Winter Vegetable Soup

Super Salads – Golden Beet and Fuji Salad

Spotlight on the Herb – Mediterranean Veggies and Rice

Something for the Sweet Tooth – Beet Red Velvet Cupcakes


Soup of the Week

Cannellini and Beet Green Soup with Feta

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 radish, chopped
  • to taste, salt
  • to taste, pepper
  • 1 clove garlic, chopped
  • 1 T red wine vinegar
  • 4-5 C vegetable stock
  • 1-15 oz. can cannellini beans, drained and rinsed
  • 1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
  • 1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
  • ½ T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping

Directions:

  1. Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
  2. Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
  3. Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
  4. Serve topped with feta.

Savory Sides

Potato and Cauliflower Casserole

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   

  • 2 large potatoes, peeled & chopped
  • 1 head cauliflower, cut into florets
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • Salt and pepper to taste

Directions: 

  1. Lightly grease a medium casserole dish.  Boil potatoes until tender but still firm.  Drain and set aside.
  2. Place cauliflower in a steamer basket and steam for 5 minutes, until tender but firm.
  3. Melt the butter in a saucepan over medium heat, and whisk in the flour.  Gradually stir in the heavy cream until thickened.  Remove from heat and mix in ½ cup Swiss cheese until melted.  Season with salt and pepper.
  4. Arrange potatoes and cauliflower in dish.  Pour the cream sauce over veggies and sprinkle with remaining Swiss cheese.  Bake 20 minutes, until bubbly and light brown.

Vegetarian 

Roasted Winter Vegetable Soup

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 head garlic, top sliced off
  • 1 winter squash, quartered
  • 1 sweet potato, quartered
  • 1 onion (or 3-4 shallots), quartered
  • 2 carrots (or parsnips)
  • 1 watermelon radish (or ¼ Korean daikon radish, or 3-4 red radishes), quartered
  • 1 rutabaga (or 1 large turnip or potato), peeled, if desired, cut in 6 pieces
  • 2 T olive oil, divided
  • 2 T butter
  • to taste salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 5 C vegetable stock
  • 1 C milk
  • 1 t maple syrup
  • croutons, for topping
  • parmesan cheese, for topping
  • lemon wedges, for serving

Directions:

  1. Pre-heat oven to 350F.
  2. Drizzle garlic with 1t olive oil and wrap in foil. Toss remaining veggies with 2 t olive oil. Place on two baking sheets and roast (flipping once partway through), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  3. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for 3-5 minutes. Turn heat off, add milk, and maple syrup. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water or stock if it’s too thick. Taste, adjust seasoning if desired.
  5. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes), parmesan cheese, and a squeeze of lemon.

Super Salads

Golden Beet and Fuji Salad

Recipe from Abundant Harvest Organics via AHO Kitchen Team (adapted slightly)

Ingredients:

  • beets
  • sliced shallot
  • 1 tablespoon of cider vinegar
  • 1 teaspoon dijon mustard
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • Fuji apple/pear slices
  • lettuce
  • pecans or walnuts
  • your favorite strong cheese

Directions: 

  1. Roast beets, peel, slice and set aside.
  2. Marinate sliced shallot in 1 tablespoon of cider vinegar for ten minutes, then stir in 1 teaspoon dijon mustard and 3 tablespoons olive oil. Add salt and pepper to taste.
  3. Toss beets, apple/pear slices, lettuce, and vinaigrette. Top with pecans or walnuts and your favorite strong cheese.

Spotlight on the Herb 

Mediterranean Veggies and Rice

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 2 C cauliflower, chopped
  • ½ t (or more) salt
  • pinch pepper
  • ¼ t dried basil
  • 1 t fresh oregano,
  • ⅛ t red pepper flakes
  • 1 t fresh savory
  • ¼ t dried parsley
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping

Directions:

  1. Re-heat leftover rice with water or stock.
  2. Heat skillet and add oil. When oil is hot, add carrot, cauliflower, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  3. Add herbs, red pepper flakes, garlic, tomatoes, olives, balsamic vinegar, and water and cook 5-6 minutes more.
  4. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  5. Serve topped with a drizzle of good olive oil and some parmesan cheese.
Notes:
If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.

Something for the Sweet Tooth

Beet Red Velvet Cupcakes

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:    

  • 4–6 beets, steamed and peeled
  • ¼ cup oil
  • 1 stick melted butter
  • ¾ c buttermilk
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 4 eggs lightly beaten
  • 2 ½ c flour
  • 1 ½ c raw sugar
  • ¾ c unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Directions:

  1. Preheat oven to 350°
  2. Use cupcake liners or lightly grease cupcake tin.
  3. Place beets in food processor. Puree until mixture becomes a thick liquid. Add buttermilk, butter, extracts, and eggs, and pulse to combine.
  4. Combine all dry ingredients. Add the dry mixture to the wet mixture and pulse until there are no lumps and it is well combined. Spoon batter into tin. Bake 15 to 20 minutes.
  5. Makes 12. Optional to frost.

Author Rachel Oberg

More posts by Rachel Oberg

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