Recipes Inspired by the Box!
Fri/Sat, Feb 19-20, 2016

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb –  Pasta with Green Garlic Sauce

Soups Up – Mary Lee’s Sweet Potato and Leek Soup

Putting it All Together – Broccolini and Rice Casserole

Quick and Easy – Roasted Kohlrabi

Vegetarian – Beets with Orange Vinaigrette

Something for the Sweet Tooth – Rich Chocolate Beet Muffins

Spotlight on the Herb

Pasta with Green Garlic Sauce

Original recipe by Carol Peterson

• 1 ½ cup ricotta cheese
• ½ cup finely chopped green garlic
• 2 tbsp chopped parsley
• Salt and pepper to taste
• 1 lb pasta
• 2 tbsp butter
• ¼ cup grated Parmesan cheese

Combine ricotta cheese, green garlic and 1 tbsp parsley in a bowl and season with salt and pepper. Bring water to a boil and cook pasta. Remove ½ cup of pasta water before draining pasta. Add the pasta water to the cheese mixture, whisking together until smooth and creamy. Drain the pasta and add along with the butter to the cheese sauce. Toss together with Parmesan cheese. Garnish with some parsley.


Soups Up

Mary Lee’s Sweet Potato and Leek Soup

Original Recipe and Photo Courtesy of Elizabeth Eichhorn of Mary Lee’s Kitchen

• 2 leeks (discard the leafy top)
• 4 large sweet potatoes
• 1 small yellow onion, diced
• 2 garlic cloves
• 1 tsp. horseradish
• 1 tsp. sea salt
• ½ tsp. white pepper
• 2-3 cups vegetable stock
• 6 Tbsp. butter

In a large pot place the butter on Med-High. Wash the leeks and cut of the leafy part. Slice the stalk in half then cut into strips. Dice the onion. Place both in the melted butter. Heat until translucent-3-4 minutes. Slice the garlic thinly and add to the mixture. Peel the sweet potatoes and cut into cubes. Add the salt, pepper, horseradish to the soup. Mix well. Add the sweet potatoes and let heat for 2 minutes. Pour in the Vegetable Broth. It needs to cover the top of the sweet potatoes. Bring to a boil, then reduce heat. Cover and let simmer for 15 minutes, or until the sweet potatoes are soft. Take off heat and allow to cool for 15 minutes. With a hand blender (emulsifier) blend up the soup. Serve warm with some sour cream, yogurt, cilantro, or horseradish on top.


Putting it All Together 

Broccolini and Rice Casserole

Adapted from original recipe by Carol Peterson
Photo by Jess Lessard

• 2 c uncooked wild rice or brown rice
• 8 c chicken broth or stock
• 3 heads broccoli, cut into small florets (Sub in Broccolini)
• 1 stick butter (8 tbsp)
• 1 lb button mushrooms finely chopped
• 1 med onion finely diced
• 2 carrots peeled and finely diced
• 2 stalks celery or fennel finely diced
• ¼ c flour
• ½ c heavy cream
• 1 tsp salt or more to taste
• 1 tsp black pepper
• 1 c panko breadcrumbs
• 2 tbsp minced parsley (for garnish)

Preheat oven to 375F. Add rice to medium pan with 5 c chicken broth. Bring to boil then reduce to low and cover the pan. Cook until rice just breaks open and slightly tender about 35 min. Set aside. Bring a pot of water to a boil. Blanch the broccolini by throwing the florets into the boiling water until bright green and still crisp, 1-2 min. Immediately drain broccolini and plunge it into bowl of ice water to stop the cooking. Remove from ice and set aside. In large pot over med heat melt 6 tbsp butter. Add the mushrooms, onions and cook 3-4 min. Add the carrots and celery or fennel and cook until soft. Sprinkle the flour on the veggies and stir to mix. Pour 3 c broth over that and combine with heavy cream. You might need to add a touch more flour here to thicken the broth to desired thickness. Bring to gentle boil and allow to thicken. Add salt and pepper. Mix together the rice and broccolini and place in a 3 qt baking dish. Next scoop out veggie mixture and spoon it evenly over the top of rice. Melt remaining butter and mix with breadcrumbs. Sprinkle this mixture over the top of casserole. Cover with foil and bake for 20 min at 375F, remove foil and bake 15 min more. Garnish with parsley if desired after out of oven. For browner and crisper crust turn on the broiler for 3-5 minutes.

Quick and Easy

Roasted Kohlrabi

Original recipe by Carol Peterson


  • 1 bunch of kohlrabi bulbs, peeled
  • 1 tbsp olive oil
  • ⅓ c grated Parmesan cheese
  • 1 clove garlic, minced
  • salt and pepper to taste


Cut the kohlrabi into ¼ inch thick slices, then cut each of the slices in half. Combine olive oil, garlic and salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in oven until browned, 15 to 20 minutes, stirring occasionally. Remove from oven and sprinkle with Parmesan cheese. Return to oven to allow cheese to brown about 5 minutes.


Beets with Orange Vinaigrette

Original recipe by Carol Peterson


  • 1 bunch of beets, steamed, skin off and diced into cubes
  • 2 tbsp raspberry vinegar
  • 2 tbsp freshly squeezed orange juice
  • 3 tbsp olive oil
  • 1½ tsp salt
  • ½ tsp ground pepper
  • ½ cup diced shallots
  • 2 oranges, zested
  • Segments from 2 oranges


Place diced beets in mixing bowl and add the vinegar, orange juice, olive oil, salt, pepper and onions. Zest the oranges and then segment the orange over a bowl. Add the orange zest and segments to the rest of ingredients. Taste for seasoning and serve cold or at room temp.


Something for the Sweet Tooth

Rich Chocolate Beet Muffins

Original recipe by Carol Peterson
Photo by Janelle and John Fulwyler


  • 2 ½ cups beets, pureed
  • ½ cup water or reserved beet juice
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup semisweet chocolate chips
  • ¼ cup nuts (optional)


Quarter or halve beets depending on size, steam, rub peels off, slice and puree. Line muffin tins with paper or grease them. In a large bowl, combine beet puree, beets juice or water, sugar, eggs, and vanilla. In a separate bowl combine flour, cocoa powder, baking soda and salt. Add the beet mixture, chocolate chips and nuts to the flour mixture. The batter will be maroon in color but the cooked product will be dark fudge brown. Fill muffin tins ¾ full and bake at 350F for 30-35 minutes or until a toothpick comes out clean. You may use 2 loaf pans as an alternative and make sweet bread instead of muffins.

Author AHO Kitchen Team

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