Recipes Inspired by the Box! Fri/Sat, Feb 14-15, 2014

At a Glance – Recipes Inspired by the Box

Vegan – Heart Healthy Chard Wraps

Super Salads – Arugula, Fennel, Apple, Mandarin Orange & Pomegranate Salad

Foodie Focus – Caramelized Broccoli and Cauliflower Flatbreads

Quick and Easy – Beef Stew Calzones

Vegetarian – Winter Veggie Taco Salad

Soup of the Week – Cream of Broccoli Soup


Vegan

Heart Healthy Chard Wraps

Photo credit De Ma Cuisine

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

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

Directions:

  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. 
Notes:
To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.

Super Salads

Arugula, Fennel, Apple, Mandarin Orange & Pomegranate Salad

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

Ingredients:

  • ½ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 shallot, minced
  • ½ tsp (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 8 ounce apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula (or spinach) leaves
  • 2 oranges, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds

Directions:

  1. Whisk first 4 ingredients in small bowl. Season with salt and pepper.
  2. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
  3. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste.
  4. Divide salad on 6 plates. Garnish with slice and sprinkle with pomegranate seeds.

Foodie Focus

Caramelized Broccoli and Cauliflower Flatbreads

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 6-8 brussels sprouts, halved
  • 1 stalk green garlic, chopped
  • 1 leek, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil

Directions:

  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

Quick and Easy 

Beef Stew Calzones

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

Ingredients:

  • 1 pound thin, boneless sirloin steak or 1 pound chicken cut in 1 inch cubes
  • 3 Tbsp flour
  • Salt and Pepper
  • 3 Tbsp olive oil
  • Use any, or all of the following veggies:
  • 2-3 carrots, diced
  • 2-3 celery stalks, diced
  • 1 bulb fennel
  • 1 leek or onion
  • 1-3 potatoes, about ½ pound peeled and cut into cubes
  • 1 cup peppers, mix them up
  • 2 C spinach, roughly chopped
  • 1-2 tsp any fresh rosemary
  • 1 cup red wine
  • 1 cup broth, beef or chicken
  • 1 package Bridgeford bread dough

Directions:

  1. In a large bowl toss the meat with flour, season with salt and pepper. In a dutch oven, heat olive oil and add the meat and cook until brown. Remove meat and add the veggies and cook until just tender.
  2. Return the meat and add the liquid, spinach, and herbs. Cook until the veggies are tender and the meat can be easily pulled apart.
  3. Divide the dough that has been thawed, into equal parts. Roll out in a 7 inch round. Place stew mixture on one half and fold over the other half. Moisten the edges of dough so to stick together and crimp the edges to seal. Place on a greased cookie sheet and bake until puffed and browned, 15-20 minutes.
  4. Multiply ingredients to make desired amount. Above makes 4-6 calzones.

Vegetarian

Winter Veggie Taco Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1/2 C beans, cooked
  • 2 T water
  • 1/8 t smoked paprika
  • dash cayenne
  • dash chili powder
  • salt
  • pepper
  • 4 C lettuce, torn
  • 1/4 C carrot, chopped or grated
  • 1/2 C broccoli, bite sized pieces
  • 1 C cauliflower, bite sized pieces
  • 2 T almonds, chopped
  • 1/4 C cheese, grated
  • 2 C chips, crumbled slightly
  • 1/4 C salsa

Directions:

  1. Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.
  2. Top lettuce with beans and remaining ingredients. Toss and serve.

Soup of the Week

Cream of Broccoli Soup

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

Ingredients:

  • 4 Tbsp butter
  • 1 leek or onion, chopped
  • 2 stalks celery or fennel, chopped
  • 6 cups chicken broth
  • 8 cups broccoli florets
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 4 cups milk*
  • Salt and pepper to taste
  • 2 potatoes

*Substitute 1 cup of milk with heavy cream for a creamier soup

Directions: 

  1. Melt 4 Tbsp butter in medium stock pot, and sauté leek/onion, celery or fennel until tender. Add broccoli, potato, and chicken broth, cover and simmer for 10-20 minutes.
  2. Puree soup and return to heat.
  3. In a small saucepan, over medium heat, melt 6 Tbsp butter, stir in flour and add milk. Stir until bubbly and thick, and add to soup. Season with salt and pepper and serve.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply