was successfully added to your cart.

Recipes Inspired by the Box! Fri/Sat Feb 6-7, 2015

At a Glance – Recipes Inspired by the Box

Pizza Pizza Pizza – Veggie Pizza with Artichoke Hearts

Perfect Pastas – End of the Week Pasta

Simple Suppers – Lentils on Crispy Sweet Potatoes

Spotlight on the Herb  Dilly Eggs with Lentils

Soup of the Week – Loaded Chicken and Rice Soup

Quick and Easy – Napa Cabbage Wraps


Pizza Pizza Pizza

Veggie Pizza with Artichoke Hearts

Photo credit De Ma Cuisine

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

Ingredients:

  • 3 large artichoke hearts (choke removed), halved (save leaves to steam and eat)
  • water
  • 1 pizza crust
  • 1 C tomato sauce
  • ½ to 1 t fresh rosemary, chopped
  • to taste salt
  • to taste pepper
  • ¼ to ½ t red pepper flakes
  • 1 lemon, zested and juiced
  • 1 small carrot, grated
  • ¾ C gruyère cheese, grated
  • ¼ C parmesan cheese, grated

Directions:

  1. Pre-heat oven according to your favorite pizza crust recipe.
  2. Place artichoke hearts in a steamer basket in a pot with about 1″ boiling water in the bottom. Cover and cook for about 15 minutes, or until artichokes are tender. Roughly chop and set aside.
  3. To make sauce: Combine tomato sauce with rosemary, seasonings, lemon zest and juice. Taste and adjust seasoning if needed.
  4. Roll out pizza dough.
  5. Top crust with sauce, cheese, veggies, and a little more cheese.
  6. Bake according to crust recipe until crust is crispy and slightly browned and cheese is melted.
Notes:
The sauce is enough for 3-4 pizzas. Freeze any leftovers for next time!

Perfect Pastas

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients:   

  • pasta, cooked
  • 2 T olive oil
  • 1 C carrots or radishes (or mixture of both), grated
  • 1 C broccoli or cauliflower (or mixture of both), chopped
  • 1 C Brussels sprouts, quartered
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C greens (kale, napa cabbage, bekana, chard, spinach, or mizuna would also be great), chopped
  • 1-2 to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • 1/2 C beet chips, for topping
  • handful fresh dill or parsley, chopped, for topping

Directions: 

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add carrot through pepper. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic and greens. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with beet chips and fresh herbs.

Simple Suppers 

Lentils on Crispy Sweet Potatoes

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 sweet potato, cubed
  • 2 T olive oil
  • to taste salt
  • ⅛ t cayenne
  • ¾ t coriander
  • ¼ t ginger
  • ¼ t pepper
  • 1 C red lentils
  • 2 C water
  • 1 t olive oil
  • 3 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 1-2 t dijon mustard
  • to taste salt
  • pinch coriander
  • pinch ginger
  • Greek yogurt, for topping
  • cilantro or parsley, for topping

Directions:

  1. Pre-heat the oven to 350 F.
  2. Toss sweet potatoes through pepper. Spread out on a baking sheet and bake for 30 minutes (or until they’re done on the inside), flipping once halfway through.
  3. Add lentils and water to a saucepan. Bring to a boil, then simmer for about 10 minutes, or until lentils are cooked to desired tenderness. Drain lentils and rinse. Set aside.
  4. Add 1 t olive oil to the lentil pan. Add garlic and cook for about 1 minute over medium-low. Add vinegar, mustard, salt, coriander, and ginger. Cook for 30 seconds. Add lentils and cook for 3-5 minutes. Taste and adjust seasoning if desired.
  5. Serve sweet potatoes topped with a scoop of lentils, a dollop of yogurt, and a sprinkle of cilantro or parsley.

Notes:

Use leftover lentils to make Dilly Eggs with Lentils.


Spotlight on the Herb 

Dilly Eggs with Lentils

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 C cooked lentils (I used leftovers from my Lentils on Crispy Sweet Potatoes, so they were already seasoned)
  • 1 t olive oil
  • 2 eggs
  • pinch salt
  • 1-2 t fresh dill, chopped
  • 2 slices lemon, for serving

Directions:

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.

Soup of the Week

Loaded Chicken and Rice Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 T olive oil
  • 1 C carrot (or parsnip), chopped
  • 1 C radish (or cauliflower), chopped
  • to taste, salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • ½ t dried rosemary (or 1 t fresh), broken or chopped
  • 1 t fresh thyme (or ½ t dried)
  • ½ t paprika
  • 1 C cooked chicken, chopped or shredded (I used leftovers)*
  • 2 C rice, cooked (I used leftovers)***
  • 2-3 C greens (like hon tsai tai, komatsuna, napa cabbage, Tokyo bekana, chard, kale, collards, or spinach), chopped
  • 1½-2 C winter squash, chopped (I used leftovers)**
  • 5-6 C chicken stock
  • 1 C milk (any kind)
  • 1-2 T fresh parsley, chopped
  • 1 T unsalted butter (optional)
  • lemon wedges, for serving

Directions:

  1. (*If you’re not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
  2. Heat a soup pot over medium-low heat. Add the oil and when it’s hot, add the carrots through salt (**unless you’re using uncooked winter squash – if you are, add it now). Cook for 7-9 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
  3. Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you’re not using leftover rice, also add ½ C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
  4. Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Quick and Easy 
Napa Cabbage Wraps

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Napa cabbage
  • Carrots
  • Broccoli or Romanesco cauliflower
  • Green Garlic
  • Other veggies as desired

Directions:

  1. Wash and cut end of cabbage. Leave whole to dry on paper towel.
  2. Stir fry together: 1-2 carrots that have been washed and diced, your Broccoli or Romanesco that have been cleaned and cut into bite size pieces, green garlic that has been diced enough to your liking. You may add diced chicken that has been tenderizing in orange or lemon juice. Season with salt and pepper.
  3. When all has been stir fried, serve on a Napa cabbage leaf and roll up to eat like a taco.
  4. You may also add steamed rice.
  5. Serve with orange slices or wedges.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply