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Recipes Inspired by the Box! Fri/Sat Feb 5-6, 2016

At a Glance – Recipes Inspired by the Box

Vegan – Bean and Veggie Mélange 

Quick and Easy – Roasted Broccoli and Fried Egg Sandwich (With Rachel O Instructional Video!)

Perfect Pastas – Broccoli and Cauliflower Stem “Pasta”

Simple Suppers – Potato Pancakes 

Spotlight on the Herb – Vegetable Soup

Super Salads – Orange, Walnut and Gorgonzola with Mixed Greens and Citrus Vinaigrette 


 

Vegan

Bean and Veggie Mélange

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 2-3 T balsamic vinegar
  • 1 clove garlic, minced
  • 2 T chives, minced
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 2-3 T olive oil
  • 1½ – 2 C beans (black, kidney, white, garbonzo), drained and rinsed if canned, cooked and cooled if dried
  • 1 C greens (kale, mustard greens, chard, spinach etc…), chopped
  • 1/2 C radish, grated
  • 1 C carrot, grated
  • ½ to 1 C tomatoes, chopped
  • ½ jalapeño (about 1-2 T – use more for more heat), ribs and seeds removed if desired, minced
  • 1 avocado, chopped
  • could also add: bell pepper, red onion, corn, or eggplant

Directions:

  1. Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
  2. Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
  3. Let stand about 10 minutes before serving.
Notes:
Wash hands after cutting jalapeño and be careful not to touch eyes while cutting.
Serve this dish on its own, as a side, or with corn chips for dipping. Use it to top rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, crispy potatoes, taco salad, quesadillas, or crostini.

Quick and Easy

Roasted Broccoli and Fried Egg Sandwich

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 3-4 C broccoli and cauliflower, cut into small pieces (broccoli rabe could also work)
  • 1/2 C greens, chopped
  • 2 t olive oil
  • to taste garlic sea salt (or regular sea salt) (or salt to taste)
  • to taste pepper
  • 1/4 C green onion or chives, chopped
  • dijon mustard
  • 2 oz. (1/8 C) parmesan cheese, grated
  • lemon wedges
  • crusty bread or rolls
  • eggs (1 per serving)

Directions:

  1. Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, 1/4 t salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it’s slightly crispy).
  2. Cook egg(s), sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you’re using a cast iron), until yolk is to desired doneness.
  3. Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.

Perfect Pastas

Broccoli and Cauliflower Stem “Pasta”

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • ½ lb. brussels sprouts, quartered (or the broccoli and cauliflower florets, chopped)
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2½ – 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t dried herbs de provence (or 1/2 T fresh, chopped)
  • 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/broccoli and cauliflower with 1 t olive oil, salt, and pepper. Place in an oven proof skillet or on a baking sheet 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 stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. Remove skillet/baking sheet with veggies from the oven (if using a baking sheet transfer to a skillet). 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 stems. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.

Simple Suppers

Potato Pancakes

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, radish, greens, onion, summer squash), chopped, if needed
  • to taste salt
  • ¼ C plain yogurt or silken tofu
  • 1 really ripe avocado
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • ¼ C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes
  • to taste salt
  • ¼ t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • ¼ C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Directions:

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed avocado yogurt.

Spotlight on the Herb

Vegetable Soup

Photo credit J. Lessard

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

See original recipe here

Ingredients:

  • 1 onion diced or 2 shallots diced
  • 1 shoot of lemongrass cut up
  • 5 c stock (veggie, chicken, beef or turkey)
  • 2 turnips peeled and diced
  • Couple of carrots diced
  • 2-3 potatoes cut up
  • 1 radish, diced
  • ½ bunch greens (bok choy, mustard, spinach, collard, arugula, kale etc…), chopped
  • 2 C broccoli and cauliflower, chopped
  • Water
  • herbs de provence, chopped
  • Salt and pepper to taste
  • 14 oz can of diced fire roasted tomatoes drained.
  • Chicken beef or turkey may be added
  • Any other root veggies that you may have leftover and don’t know what to do with add them as well.
  • 1 Tbsp lemon juice

Directions:

  1. In a large stock pot: Saute onion and lemon grass in butter or olive oil until translucent.
  2. Add the stock or broth. Bring broth or stock to a boil.
  3. Add in diced up root vegetables to the pot. Bring all to a boil then turn to simmer.
  4. Add the fire roasted tomatoes. Allow veggies to become slightly tender.
  5. Add the bok choy, collards, or other leafy greens and broccoli and cauliflower that you have to the pot.
  6. If you desire to add any meat that is already cooked and diced or shredded add at this time. Also any additional water to make to your desired consistency.
  7. Add seasoning and herbs as well.
  8. Allow this to simmer for 45 min to hour.
  9. Serve hot. May stir in lemon juice and sprinkle with Parmesan cheese or seasoned croutons to garnish. ENJOY!

Super Salads 

Orange, Walnut and Gorgonzola with Mixed Greens and Citrus Vinaigrette 

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

See original recipe here

Ingredients:

  • ¾ cup walnut halves
  • 2/3 cup orange juice
  • Mixed salad greens with arugula
  • ¼ cup white sugar
  • 2 large oranges, peeled & sectioned
  • 1 apple, chopped
  • 2 tbsp balsamic vinegar
  • ½ cup sliced red onion or spring onion
  • 2 tsp Dijon mustard
  • ¼ cup olive oil
  • ¼ tsp ground pepper
  • ¼ cup vegetable oil
  • ¼ cup crumbled gorgonzola cheese
  • ¼ tsp dried oregano

Directions:

  1. Place the walnuts in a small pan over medium heat.  Cook about 5 minutes stirring constantly until slightly browned.  In a large bowl toss the toasted nuts, salad greens, oranges, apple, and onion.
  2. Vinaigrette:  In a large jar with a lid mix the oils, orange juice, sugar, vinegar, mustard, oregano and pepper.  Seal the jar and shake to mix.  Drizzle vinaigrette over the greens and sprinkle with cheese.

Author Rachel Oberg

More posts by Rachel Oberg

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