Recipes Inspired by the Box! Fri/Sat Feb 20-21, 2015

At a Glance – Recipes Inspired by the Box

Vegetarian – Vegetarian Lasagne

Green Goodness  Massaged Kale and Tuna Salad

Soup of the Week – Vegan Roasted Cauliflower and Potato Soup

Super Salads – Simple Spring Salad

Simple Suppers – Pea Tendril Pasta

Spotlight on the Herb – Au Gratin Cabbage


Vegetarian

Vegetarian Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t olive oil
  • 1 butternut squash halved, seeds removed (could substitute about 4 C steamed and mashed cauliflower and carrots, mixed with salt, pepper, and 1 t olive oil)
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna…)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1½ C parmesan cheese, grated
  • lemon slices, for serving

Directions:

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8×8 or 9×9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.

Green Goodness 

Massaged Kale and Tuna Salad

Photo credit De Ma Cuisine

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

Ingredients:  

  • Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
  • ½ lemon, juiced
  • 1 t olive oil
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • 2 T green garlic, chopped
  • Salad: 3 C kale, torn into small pieces
  • 1-2 T olive oil
  • 1-2 T lemon juice
  • ½ to 1 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • ¼ C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
  • 1 apple, roughly chopped
  • ¼ C roasted and salted almonds, roughly chopped
  • (could also add chopped tomato)

Directions: 

  1. Combine all tuna ingredients together. Taste and adjust seasoning if needed.
  2. Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
  3. Top kale with tuna and remaining ingredients.

Soup of the Week 

Vegan Roasted Cauliflower and Potato Soup

Photo credit De Ma Cuisine

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

Ingredients: 

  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 1/2 C radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • ½ t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving

Directions:

  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.

Super Salads 

Simple Spring Salad

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 clove garlic
  • 2-3 slices stale bread (frozen is best, for garlic)
  • 1 T olive oil
  • salt
  • pepper
  • 3-4 C lettuce, torn
  • 1 C pea tendrils (discard tough, larger stems)
  • ¼ C peas (fresh or frozen)
  • 20-30 almonds, chopped
  • ½ C carrots, thinly sliced
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh or ½ t dried basil, chopped or crushed
  • 1 t fresh or ¼ t dried oregano, chopped or crushed
  • 1 clove garlic, minced
  • to taste salt
  • to taste pepper
  • 3 T olive oil

Directions:

  1. Pre-heat the oven to 250F.
  2. Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
  3. Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
  4. Assemble lettuce, pea tendrils, peas, almonds, carrots, cheese, and croutons. Top with dressing.

Simple Suppers

Pea Tendril Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • 4-5 slices bacon, cooked and crumbled
  • rotini (or penne) pasta
  • reduced balsamic vinegar (start with ½ C and reduce down)
  • 2 T olive oil
  • 1 spring onion, chopped
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1 tomato, chopped
  • juice and zest from ½ lemon
  • 1 T maple syrup
  • pinch cayenne
  • ½ to 1 C pasta water
  • 2-3 C sugar snap peas (strings removed)
  • 1-2 C pea tendrils (tough stems removed), chopped
  • 1 C parmesan cheese, divided (3/4 C and ¼ C)
  • 2 T almonds, chopped

Directions:

  1. (If bacon isn’t cooked, cook and chop now.)
  2. Cook pasta (reserving ½ to 1 C water before draining).
  3. Reduce vinegar in a small saucepan: Bring to a boil, then reduce to a simmer and cook until thickened and syrupy (watch carefully so it doesn’t burn).
  4. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  5. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  6. Add snap peas and pea tendrils. Cook 2-3 minutes.
  7. Toss pasta with sauce and ¾ C parmesan cheese.
  8. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.

Spotlight on the Herb 

Au Gratin Cabbage

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

Ingredients:

  • 2 cups cabbage, shredded
  • ½ cup carrots, shredded
  • 1/3 cup green onions chopped
  • ½ cup milk
  • 1 egg
  • 3 Tbsp Parmesan cheese, shredded
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp Parmesan cheese, grated

Directions:

  1. Sauté cabbage, carrots, and green onions until crisp-tender in frying pan coated with cooking spray. Transfer to greased 1 qt baking dish. Combine milk, egg and Parmesan cheese in a small bowl. Pour over vegetables. Garnish with 1 Tbsp chopped parsley and 1 Tbsp grated Parmesan cheese. Bake at 350º for 30-35 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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