Recipes Inspired by the Box!
Fri/Sat February 26-27, 2016

At a Glance – Recipes Inspired by the Box

Putting It All Together – French Spring Soup

What Do I Do With This? – Korean Daikon Radish Soup

Super Side – Mustard Greens and Beans

Quick and Easy – Turnip Gratin

Vegetarian – Kale Apple Slaw

Something for the Sweet Tooth – Caramel Apple Cheesecake Bars

Putting It All Together

French Spring Soup

Recipe by Carol Peterson

Photo by subscribers John and Janelle Fulwyler


  • 4 Tbsp butter
  • 1 tsp ground pepper
  • 1 lb leeks, chopped
  • 1 tsp salt
  • 1 whole onion or 2 small, chopped
  • 1 pinch dill
  • 1 Tbsp chopped parsley
  • 1/3 cup barley
  • 1 clove garlic, minced
  • 1 cup chopped spinach or kale
  • 8 ounces mushrooms, sliced (optional)
  • 1 cup half and half
  • 3 potatoes chopped
  • 2 carrots chopped
  • 1 bunch asparagus, cut into ½” slices
  • 1 quart water
  • 1 quart vegetable or chicken broth

*To give it a little kick a ¼ to ½ cup of sherry wine can be added

Instructions: In a large pot, melt the butter. Add the leeks, onion, and garlic and sauté until tender.  Add the mushrooms and sauté for two minutes. Add the potatoes, carrots, and asparagus, and sauté for two more minutes. Add the water, broth, salt, pepper, dill, parsley and barley. Bring to a boil, reduce the heat and simmer for 30 minutes. Stir in the spinach or kale and add the half and half. Cook over low heat for about five more minutes. Sprinkle with grated Parmesan cheese and serve with a sourdough or crusty bread.

What Do I Do With This?

Korean Daikon Radish Soup

Recipe by AHO Kitchen Team


  • 1 medium size Korean radish, cut into quarters and then into 1/4 inch slices)
  • 2 scallions or green onions, cut into 1 inch lengths
  • 6 ounce beef brisket (or chuck)***
  • 2 teaspoons minced garlic, divided
  • 1 teaspoon sesame oil
  • 2 tablespoons Korean soup soy sauce (Check your local Asian market for this,  another dark soy sauce, or fish sauce)
  • 8 cups of water
  • salt and pepper to taste

****Vegetarians and vegans can use a vegetable broth and some nice mushrooms in place of the beef.

Instructions: Chop beef and marinate for a half an hour  in 1 tablespoon soy sauce, 1 teaspoon minced garlic,  1 teaspoon sesame oil, and a pinch of pepper. Once marinated, sauté  beef until all pieces brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for about 10 minutes. Add the radish pieces and bring back to a boil, covered, until the radish turns translucent and soft, about 15 minutes. Stir in the remaining teaspoon of the garlic, scallions, and the remaining tablespoon of the soup soy sauce. Taste for salt and pepper. Boil for an additional 5 minutes and serve while hot.

Super Side

Mustard Greens and Beans

Recipe by Carol Peterson


  • 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


In a dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent. 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. Mix in the beans and allow to heat through, season to taste. May incorporate other greens  such as kale, turnip greens, or beet greens.

Quick and Easy

Turnip Gratin

Recipe by AHO Kitchen Team


  • 4 turnips, peeled and sliced thinly
  • 3 cloves garlic, minced
  • 2 cups Gruyere cheese, grated (or cheese of your choice)
  • 5 tablespoons butter
  • chicken broth
  • heavy cream
  • salt and pepper, to taste
  • fresh herb of your choice, to taste


Preheat oven to 375º. Melt half the butter in a cast iron skillet. Cover with a layer of turnip slices. Add the garlic, a splash of broth, and a splash of heavy cream. Add about 1/4 of the cheese. Repeat layering starting with the turnips, adding the rest of the butter as you go. Season with salt and pepper. Bake for about 20 minutes.


Kale Apple Slaw

Recipe by Carol Peterson



  • 3 tbsp cider vinegar
  • 2 tbsp honey
  • 2 tsp Dijon Mustard
  • 1 ½ tsp poppy seeds
  • ¼ tsp salt
  • ground black pepper
  • 3 tbsp oil
  • ⅓ c diced onion or shallots


  • 1-2 bunches kale
  • 2 apples


Dressing: Place all ingredients except onion in container and whisk. Slowly add the oil while whisking till all is incorporated. Add the onion and stir to combine.

Slaw: Wash and dry kale. Cut out the tough stems. Cut leaves into ribbons. Place in bowl with the dressing. Core apples and cut into matchsticks. Add to bowl. Toss to combine. May let sit up to one day to let flavors blend. Toss again before serving.

Something for the Sweet Tooth

Caramel Apple Cheesecake Bars

Recipe by Carol Peterson

Photo by subscriber Kristina Bell



2 c flour
½ c firmly packed brown sugar
1 c butter softened

Cheesecake Filling:

3 (8 oz) pkg cream cheese, softened
¾ c sugar, plus 2 tbsp, divided
3 large eggs
1 ½ tsp vanilla extract


3 apples, peeled, cored, finely chopped
½ tsp ground cinnamon
¼ tsp ground nutmeg

Streusel Topping:  

1 c firmly packed brown sugar
1 c flour
½ c quick cooking oats
½ c butter, softened


½ c caramel topping for drizzling after baking


In a medium bowl, combine crust ingredients. Press evenly into a 9/13 foil lined pan. Bake for 15 minutes. In a large bowl beat filling until smooth. Pour over warm crust. In a small bowl stir together apples mixture and spoon over cream cheese. Make the streusel topping making sure butter is combined and sprinkle over the apples. Bake 40 to 45 minutes or until filling is set. Drizzle with caramel topping and let cool. Serve cold.


Author AHO Kitchen Team

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