Recipes Inspired by the Box! Fri/Sat, Feb 21-22, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Roasted Broccoli Topped Baked Potatoes

Quick and Easy – Stir-fried Kale

Gluten-Free – Albondigas Soup Reinvented

Savory Sides – Roasted Potatoes and Carrots

Spotlight on the Herb – Citrus Carrots

Vegetarian – Mustard Greens Beans

Simple Suppers

Roasted Broccoli Topped Baked Potatoes

Photo credit De Ma Cuisine

Recipe De Ma Cuisine

See original recipe here


  • 2 large red potatoes, halved lengthwise
  • ½ T olive oil
  • 5-6 C broccoli (about 3 heads), cut into bite sized pieces
  • 1 T olive oil
  • ¾ T fresh thyme
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • pinch fresh thyme
  • ½ C Greek yogurt (for topping)
  • parmesan cheese, grated (for topping)


  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with ½ T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
  3. Toss broccoli with remaining olive oil, ¾ T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
  4. Mix yogurt with a pinch of thyme and a sprinkle of salt.
  5. Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.

Quick and Easy 

Stir-fried Kale

Recipe via Carol Peterson of Abundant Harvest Organics


  • 1/8 cup olive oil
  • 2-3 fresh green garlic, chopped
  • Pinch of chili pepper flakes (optional)
  • 1 bunch asparagus chopped
  • 1 bunch kale stems removed and chopped
  • ¼ cup sun dried tomatoes, chopped
  • Juice of two limes or lemons
  • Salt to taste


  1. Heat olive oil, in wok or skillet. Stir in garlic and chili pepper. Stir in asparagus cook until slightly tender. Add kale and sun dried tomatoes. Cook until kale is wilted/tender. Add juice and salt. Toss well.


Albondigas Soup Reinvented

Recipe via Jen Johnston of Abundant Harvest Organics


  • 2 Tbsp. ghee or clarified butter
  • 2 medium leeks or 1 large onion, sliced or chopped
  • 2 green garlic shoots, sliced
  • 3 quarts beef stock or water
  • ½ C salsa of choice (make sure it’s *clean* if you are on a special diet)
  • 5 large carrots, sliced into ½” rounds
  • 4 celery stalks, cut into ½” pieces
  • 2 lbs. ground beef
  • ⅔ C raw cauliflower, finely chopped
  • 2 raw eggs
  • ¼ C raw parsley, chopped
  • 2 Tbsp. cumin
  • 2 Tbsp. dried oregano
  • 3 tsp. sea salt
  • ⅛ tsp. cayenne pepper
  • black pepper and sea salt, to taste
  • fresh cilantro, chopped
  • creme fraiche or sour cream
  • avocado, diced


  1. Heat ghee in a large stock pot over medium heat. If you are extremely sensitive to dairy, use olive or avocado oil.
  2. Sauté onion and/or leeks until tender.
  3. Add green garlic and sauté for 1 more minute.
  4. Pour in beef stock and/or water equaling 3 qts.
  5. Stir in salsa.
  6. Bring to a boil, skimming off any foam that rises. Reduce heat to a simmer.
  7. Add carrots and celery.
  8. Process cauliflower in a food processor until the consistency of small rice grains.
  9. Mix the meat, eggs, cauliflower, cumin, oregano, sea salt and cayenne pepper in a mixing bowl by hand or with a Kitchenaid using the white beater blade.
  10. Using a cookie scoop or your hands, form 1-inch meatballs and drop them one-by-one into the soup pot.
  11. Cover and simmer for 30 minutes.
  12. Adjust seasonings to taste.
  13. Garnish options are chopped cilantro, creme fraiche or sour cream, and diced avocado.

Savory Sides

Roasted Potatoes and Carrots

Recipe via Carol Peterson of Abundant Harvest Organics


  • 1/3 cup olive oil
  • 3 medium Carrots cut into 1½ inch thick circles
  • 1 ½ cup Brussels sprouts halved (optional)
  • 4 cups Red, Yellow, or Russet potatoes cut into wedges or slices
  • 1 cup Sweet Potatoes cut into wedges or slices (optional)
  • 1 Tbs Oregano, fresh or dried
  • 1 Tbs Rosemary, fresh or dried
  • 1 Tbs Thyme, fresh or dried
  • 1 Tbs Basil, fresh or dried
  • ¼ tsp Sea Salt
  • 2 Tbs freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Grease 11 x 17 inch baking sheet with the olive oil. Place vegetables on baking sheet and add the minced fresh, or dried, herbs; salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Spread out evenly and bake for 35 to 40 minutes.

Spotlight on the Herb

Citrus Carrots

Recipe via Carol Peterson of Abundant Harvest Organics


  • 5-6 carrots washed and cut into rounds or matchsticks
  • ½ cup veggie broth
  • Juice of one orange or lemon
  • 1 green garlic chopped
  • 1 tsp basil
  • Fresh parsley chopped, to taste
  • Sea salt and ground pepper


  1. Simmer the carrots in broth. Squeeze the orange or lemon over the carrots while simmering. Toss together. Add parsley and spices. Simmer 1-2 min and then cover and steam until tender.


Mustard Greens Beans

Recipe via Carol Peterson of Abundant Harvest Organics


  • 2 tbsp olive oil
  • 1 bunch mustard greens, washed, chopped
  • 1 onion or leek, chopped
  • 1 can cannelloni beans, drained
  • ¾ tsp dry mustard powder
  • ½ tsp crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 tbsp distilled white vinegar
  • 1 tsp white sugar
  • salt and pepper to taste


  1. In a dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent.
  2. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the greens into the onion and garlic mixture and pour in the vinegar mixture. Stir to combine, cover, and bring to a boil. Simmer the greens until liquid has been absorbed.
  3. Mix in the beans and allow to heat through, season to taste. May incorporate other greens  such as kale, turnip greens, or beet greens.

Author Rachel Oberg

More posts by Rachel Oberg

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