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Recipes Inspired by the Box! Fri/Sat Feb 13-14, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Ham and Greens Chowder

Savory Sides – Twice Baked Potatoes (with Rachel O Instructional Video!)

Simple Suppers – Cabbage Rolls with Bulgur Wheat and Sausage

Spotlight on the Herb  Apple Rosemary Flatbread

Preserving the Seasons – Fry Family Pickled Beets

Super Salads – Spicy Kohlrabi Radish Salad


Soup of the Week

Ham and Greens Chowder

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C radish, chopped
  • 1½ C carrot, chopped
  • to taste salt
  • to taste pepper
  • 3 stalks green garlic (or 3 cloves garlic), chopped
  • 1 C spring onions (or regular onion), chopped
  • 7½ C vegetable stock (frozen is fine)
  • ½ C corn
  • 1 t Sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 1 T all purpose flour
  • ½ C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • 4 C greens (mizuna, cabbage, chard, kale, collards, any of the choy or choi greens etc…), chopped
  • lemon wedges, for serving

Directions:

  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon.

Savory Sides

Twice Baked Potatoes

(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 large potatoes (Russets if you have ’em), halved lengthwise
  • olive oil
  • to taste salt
  • to taste pepper
  • 1 C greens (mizuna, cabbage, chard, kale, collards, any of the choy or choi greens etc…), chopped
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • ½ t smoked paprika
  • ½ t sweet paprika
  • ¾ t salt
  • ¼ t pepper
  • ½ t onion powder
  • ½ t chili powder
  • ¼ C Greek yogurt
  • 2 T dried tomatoes (optional), chopped
  • ¾ C cheese, grated

Directions: 

  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a ¼” wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, ½ C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes:
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half. Prep and veggie cooking can be done while the potatoes roast.

Simple Suppers 

Cabbage Rolls with Bulgur Wheat and Sausage

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1 t fresh rosemary, chopped
  • 1 T dried Italian herbs (or 2 T fresh, chopped) (basil, thyme, oregano, and parsley)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2½ – 3 C tomato sauce (see post for link to recipe)

Directions:

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9×13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

Spotlight on the Herb 

Apple Rosemary Flatbread

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 flatbread or large whole wheat tortilla (I used lavash, you could also use a par-baked pizza crust)
  • 1 t olive oil
  • to taste salt
  • 1 small apple, thinly sliced and chopped
  • to taste pepper
  • 1 t fresh rosemary, chopped
  • ¼ C cheddar cheese, grated
  • 1-2 T raisins

Directions:

  1. Pre-heat oven to 350F.
  2. Top lavash with olive oil and brush over surface. Sprinkle with salt. Top with apple, rosemary, pepper, and cheese. Bake for about 5 minutes, or until the cheese has mostly melted.
  3. Remove from the oven and sprinkle with raisins. Return to the oven and bake for 2 minutes more.

Preserving the Seasons

Fry Family Pickled Beets

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 C. Sugar
  • 2 C. Water
  • 2 C. Apple Cider Vinegar
  • 1/2 – 1 tsp. ground cloves (depending on how much you like the flavor of cloves, I use 1/2)
  • 1 tsp. allspice
  • 1 tsp. cinnamon

Directions:

  1. Select small young beets if possible; cut the stems to about 1-2 inches from the beet. Cook in hot water until tender. Dip into cold water. Peel off skins and cut off remaining stems. Slice into rounds about 1/4 inch thick.
  2. Make syrup, combining all the ingredients above. Pour over beets and boil for 10 minutes.
  3. Pack into sterilized canning jars and seal.

Super Salads 

Spicy Kohlrabi Radish Salad

Recipe via AHO Kitchen Team

Ingredients:

  • 3 cups peeled, and grated kohlrabi
  • 1 cup sliced red radishes

Dressing Ingredients

  • 1/3 cup olive oil
  • 1 tablespoon lemon juice
  • 2 table spoons vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh pepper

Directions:

  1. Whisk dressing ingredients together and toss with veggies.

Author Rachel Oberg

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