Recipes Inspired by the Box! Fri/Sat Feb 27-28, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Roasted Asparagus with Almonds and Crispy Bacon

Vegetarian  Broccoli and Cauliflower Stem “Pasta”

Spotlight on the Herb – Deconstructed Lasagne

Simple Suppers – Spicy Twice Baked Sweet Potatoes

Appealing Appetizers – Spring Rolls with Spicy Honey Mustard Dipping Sauce

Savory Sides – Mache and Roasted Root Vegetables


Quick and Easy

Roasted Asparagus with Almonds and Crispy Bacon

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 bunch asparagus, ends trimmed
  • 4 slices bacon
  • 1 T olive oil
  • salt
  • pepper
  • ¼ almonds (I used roasted and salted), chopped
  • ½ lemon, juiced

Directions:

  1. Pre-heat the oven to 425F.
  2. Place bacon strips into a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate.
  3. Toss asparagus with oil, salt, and pepper. Place on a baking sheet and roast for 5 minutes. Turn and roast 5-8 minutes more, or until they are as crispy as you would like.
  4. Top asparagus with bacon and almonds. Pour lemon juice over.
  5. Serve immediately.

Vegetarian 

Broccoli and Cauliflower Stem “Pasta”

Photo credit De Ma Cuisine

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

Ingredients:  

  • ½ lb. brussels sprouts, quartered
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
  • 1 C kohlrabi, thinly sliced or shaved
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t fresh rosemary (or ½ t dried), chopped
  • ¼ t dried thyme (or ½ t fresh)
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • 1-2 T fresh parsley, chopped
  • 2 T lemon juice
  • 1-2 T parmesan, shaved
  • 2-4 T almonds, chopped

Directions: 

  1. Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
  2. Bring 1″ water to a boil in a pot with a steamer basket and lid. Place shaved veggies in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed veggies. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.

Spotlight on the Herb 

Deconstructed Lasagne

Photo credit De Ma Cuisine

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

Ingredients: 

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (mache, collards, spinach, chard, kale), chopped
  • 1/2 C diced tomatoes
  • ½ t dried rosemary, chopped
  • ½ t dried thyme
  • ½ to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch spring onions, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and spring onions. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.
Notes:
To make this recipe gluten-free use your favorite GF pasta.

Simple Suppers 

Spicy Twice Baked Sweet Potatoes

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh cilantro, chopped, divided
  • ½ T unsalted butter
  • to taste salt
  • to taste pepper
  • ¼ C cheddar cheese, grated
  • ½ chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • kale (or chard) pesto, for topping

Directions:

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved cilantro.

Appealing Appetizers

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1½ t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4″ matchsticks
  • ½ carrot, julienned/cut into 4″ matchsticks
  • 1/4 kohlrabi, julienned/cut into 4″ matchsticks
  • 2 celery ribs, julienned/cut into 4″ matchsticks
  • 1/8 daikon radish, julienned/cut into 4″ matchsticks
  • (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Directions:

  1. Whisk together lemon juice through soy sauce. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package’s instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, kohlrabi, celery, and radish. Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.

Savory Sides

Mache and Roasted Root Vegetables

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

Ingredients:

  • 1-2 pounds root vegetables such as carrots, sweet potatoes, beets, turnips, potatoes
  • Mache greens
  • 1/4 cup olive oil
  • Salt and pepper

Directions:

  1. Preheat oven to 400º. Wash root veggies and remove tops or ends. Cut the larger veggies into wedges. Leave skins of beets on initially and peel after roasting when cool. Drizzle with olive oil and sprinkle with salt and pepper. Roast until fork tender, approx 30 min.
  2. When veggies are to desired doneness transfer to serving plate and sprinkle with mache greens and drizzle with olive oil, add a squeeze of lemon if desired and season with salt and pepper.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply