Recipes Inspired by the Box! Fri/Sat, Feb 28-Mar 1, 2014

At a Glance – Recipes Inspired by the Box

Foodie Focus – Crispy Veggies with Fennel Pollen Dipping Sauce

Soup of the Week – Creamy Root Soup

Vegetarian – Lentil and Rice Stew for Jo

Spotlight on the Herb – Spinach and Lettuce Salad with Creamy Dill Dressing

Savory Sides – Rutabaga Fries

Simple Suppers – Stuffed Chard with Fresh Marinara

Foodie Focus

Crispy Veggies with Fennel Pollen Dipping Sauce

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • 2 potatoes, chopped
  • 1 rutabaga, peeled and chopped
  • 1 fennel bulb, core removed, chopped
  • 2 carrots, chopped
  • 2 beets, peeled and chopped
  • 1 T olive oil, divided
  • pinch salt
  • pinch pepper
  • 1 lemon wedge/serving
  • sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk – stir and let sit for a few minutes)
  • 1/4 C Greek yogurt
  • 2 T mayonnaise
  • 1/2 stalk green garlic, diced
  • 2 pinches salt
  • pinch pepper
  • pinch fennel pollen
  • 1 t red wine vinegar
  • 1 t to 1 T olive oil


  1. Pre-heat oven to 350F.
  2. Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
  3. Put beets on a baking sheet and bake for 2 min. Place the carrots, rutabaga, and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
  4. Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
  5. While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
  6. Serve veggies with a squeeze of lemon and the sauce to dip them in.
Leftovers can be reheated in a toaster oven wrapped in tinfoil. Once they’re warm, remove from foil and let them crisp up. Serve with Fennel Pollen Burgers.

Soup of the Week

Creamy Root Soup

Recipe via Carol Peterson of Abundant Harvest Organics


  • Butternut or acorn squash, peeled and seeded
  • Turnips, potatoes, sweet potatoes, rutabagas, carrots, or any root vegetable you have an abundance of, peeled
  • Olive oil
  • Salt and pepper
  • 3 cups chicken broth
  • Sprigs of fresh thyme, rosemary or other herb
  • A couple of pinches of parsley or hot pepper flakes
  • 1 cup cream


  1. Cut squash and other large vegetables into wedges. Cut carrots into sticks. Drizzle all with olive oil and sprinkle with salt and pepper. Have enough vegetables to fill a baking sheet and roast until all are fork tender.
  2. Transfer to a dutch oven. Add chicken broth and bring to a boil with sprigs of herbs. When vegetables are very soft; blend together so the mixture becomes creamy. Add parsley or hot pepper flakes (or both) and salt and pepper to taste.
  3. Stir in cream before serving. Top with bread sticks or croutons.


Lentil and Rice Stew for Jo

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • 1 T garlic infused olive oil
  • 1 carrot, diced
  • 1/2 C cauliflower, chopped into small pieces
  • 1 small turnip, grated
  • 1 leek, diced
  • 1 stalk green garlic, diced
  • 2 T tomato paste
  • 1 t dried parsley
  • 1/2 t dijon mustard
  • pepper
  • 1 1/2 t salt
  • 1/2 to 1 t red pepper flakes
  • pinch cumin
  • pinch smoked paprika
  • 1/4 C balsamic vinegar
  • 1 t honey
  • 1 C lentils, sorted and rinsed
  • 1/2 C uncooked brown rice
  • 6 1/2 to 7 C vegetable stock (warmed – opt.)
  • 2-4 C water
  • 1 C spinach, roughly chopped
  • 1 C kale, roughly chopped
  • 1 t unsalted butter
  • 1 lemon wedge/serving


  1. Heat soup pot. Add oil. When oil is hot, add carrot through leek and a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally. Add green garlic and another pinch of salt. Cook 2 minutes more.
  2. Add tomato paste, parsley, dijon, pepper, remaining salt, red pepper flakes, cumin, paprika, balsamic vinegar, and honey. Stir and cook 2 minutes.
  3. Add lentils and rice to pan. Cook 2 minutes, stirring often.
  4. Add stock. Cover and bring to a boil. Uncover, reduce heat to medium and cook for 55-65 minutes, adding more stock if needed, until veggies are tender and lentils and rice are cooked.
  5. In last 5 minutes of cooking time turn heat to low and add spinach and kale.
  6. Remove from heat and stir in butter.
  7. Serve with a squeeze of lemon.

Spotlight on the Herb

Spinach and Lettuce Salad with Creamy Dill Dressing

Dressing recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Salad via Recipe via De Ma Cuisine



  • 1 ¼ c mayonnaise
  • ½ c sour cream
  • 1/3 c chopped fresh dill
  • ¼ c grated Parmesan cheese
  • 3 tbsp lemon juice
  • 4 tsp minced leeks
  • 3 stalks green garlic, minced
  • 2 tsp Worcestershire sauce


  • 2 C spinach, stems removed, torn
  • 2 C lettuce, torn
  • 1 carrot, grated



  1. Whisk mayonnaise and sour cream in medium bowl until smooth. Stir in remaining ingredients. Season with salt and pepper. Cover, chill 1 hour to blend flavors.
  2. Toss spinach, lettuce, and carrot with dressing.

Savory Sides

Rutabaga Fries

Photo credit: Subscriber Melissa in Northridge

Recipe via Carol Peterson of Abundant Harvest Organics


  • Rutabagas
  • Olive oil
  • Salt
  • garlic powder
  • paprika


  1. Preheat oven to 425°
  2. Peel Rutabagas and slice into ¼ inch rounds, or cut into strips. Place in zip top bag with olive oil and shake. Spread oil-coated rutabaga pieces on a baking sheet and sprinkle with salt. Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika.

Simple Suppers

Stuffed Chard with Fresh Marinara

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


  • 1 pound lean ground beef
  • ½ cup plain dry breadcrumbs
  • 2 leeks, minced, divided
  • 1½ tsp Italian seasoning divided
  • 1 tsp garlic powder
  • ½ tsp freshly ground pepper
  • 8 large chard leaves, stems removed
  • 1-14 ounce can chicken broth
  • 1 Tbsp olive oil
  • ¼ tsp crushed red pepper
  • 1-28 ounce can crushed tomatoes
  • ½ cup shredded Parmesan cheese


  1. Gently mix beef, breadcrumbs, 1 Tbsp leeks, ½ tsp Italian seasoning, garlic powder and ¼ tsp pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3 inch portions. Overlap the two sides of the chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to simmer, cook for 10-15 min. Discard remaining broth.
  2. In medium saucepan, over medium heat, heat oil. Add remaining leeks, Italian seasoning, pepper, and crushed red pepper. Cook, stirring often, until leek is soft, 1-2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 min.
  3. Serve the chard rolls topped with sauce and Parmesan cheese.

Author Rachel Oberg

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