Recipes Inspired by the Box! Fri/Sat, Jan 10-11, 2014

At a Glance – Recipes Inspired by the Box

Vegetarian – Browned Butter and Four Cheese Broccoli Soup

Simple Suppers – Roasted Chicken with Herbs de Provence with Carrots and Potatoes

Something for the Sweet Tooth – Baked Fuji Apple Slices

Super Salads – Mei Qing Choi Salad

Quick and Easy – Shepherd’s Pie of the South

Soup of the Week – Hearty, Spicy Lentil Stew


Browned Butter and Four Cheese Broccoli Soup

Photo credit De Ma Cuisine

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

See original recipe with video here


2 T unsalted butter

1½ T olive oil

2 heads (4 C) broccoli, roughly chopped in small pieces

1 small onion, chopped

1 medium carrot, chopped

½ C Korean daikon radish

1-2 cloves garlic, minced

¼ T red pepper flakes

1 t salt, or to taste

¼ t pepper

1 T balsamic vinegar, divided (1/2 T, ½ T)

½ t dijon mustard

1 T all purpose flour mixed with ¼ C cold water

2 C vegetable stock (or water)

2 C milk

2 T heavy cream

1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated


In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great).
Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.

Simple Suppers

Roasted Chicken with Herbs de Provence with Carrots and Potatoes

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


1 whole chicken (neck and giblets removed), keep the skin on

2 T olive oil
¼ C apple cider
¼ C white wine
splash of water
salt, pepper
1 T herbs de provence, chopped


Line a baking dish with foil, drizzle foil with olive oil and a tiny sprinkle of salt and pepper, and pour in cider, wine and water.
Gently lift skin of chicken and stuff with herbs. Drizzle with oil and season with salt and pepper. Place chicken, breast side up in pan.
Bake at 375F for 90 minutes (basting every 30), or until a meat thermometer inserted into a thick part of the meat (not touching bone) reads 180F.
Notes: Serve with roasted carrots and potatoes. (They can be made by roasting on a baking sheet, or adding to the chicken pan. If added to the pan, be sure they are covered with liquid, so they will be done cooking when the chicken is.)

Something for the Sweet Tooth 

Baked Fuji Apple Slices

Recipe via Abundant Harvest Organics


four cored, peeled and sliced Fujis

juice from one lemon

juice from one lime

2 tablespoons each of honey and melted butter

1 tablespoon cinnamon

a pinch of salt

2-3 tablespoons of brown sugar


Toss Fujis with lemon and lime juice, and honey and melted butter. Stir in cinnamon, salt, and brown sugar.
Make sure all the slices are evenly coated, then bake in a 400° oven for about 40 minutes, stirring a couple of times while cooking.

Super Salads 
Mei Qing Choi Salad

Recipe via Carol Peterson of Abundant Harvest Organics


1/3 cup olive oil

1 cup white vinegar

1/3 cup white sugar

3 Tbsp soy sauce

1 bunch choi, cleaned and sliced

1 bunch green onion, chopped

1/8 cup slivered almonds, toasted

½ (6 ounce) package chow mein noodles


In a glass jar with a lid, mix together olive oil, white vinegar, sugar and soy sauce. Close the lid, and shake until well mixed.
Combine the mei qing choi, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing and serve.

Quick and Easy

Shepherd’s Pie of the South

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


1/2 T bacon grease (or olive oil)

1/2 T olive oil
1 T butter, unsalted
1 onion, chopped
1 C corn
1 C (about 5 leaves) collard greens, chopped
1 carrot, chopped
1 leek, chopped
1/2 to 1 t red pepper flakes
1 t salt
1/4 t pepper
pinch all spice
6 cloves garlic, minced
1/2 C barbecue sauce
1 t dijon mustard
1 t maple syrup
1 t apple cider vinegar
1 C water
1 T cornstarch
2 T cream
2 T lemon juice
2-3 C polenta (leftover) (or same amount of leftover mashed potatoes)
1/2 to 1 C parmesan cheese, grated


Heat oven proof skillet (cast iron works great). Add butter, bacon grease, and olive oil and let them brown. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium to medium-high heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.

Soup of the Week

Hearty, Spicy Lentil Stew

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


2 T olive oil

1 carrot, chopped
½ onion, chopped
3 small turnips, chopped
2 cloves garlic, diced
2 t salt
1 t smoked paprika (or 2 if you’re not using bacon grease)
pinch ground ginger
½ t chili powder
½ t pepper
½ t red pepper flakes
pinch all spice
2 C pan drippings (from a roast chicken)
4-6 C water (only if not using 8 C stock, below)
OR 6-8 C chicken (or vegetable) stock
1 C lentils
1 C pureed pumpkin
1 C crushed tomatoes
1 C rotini pasta
1 T red wine vinegar


Heat soup pot. Add oil and bacon grease. Add carrot, turnip and onion, cook 3-5 minutes. Add garlic, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
Bring to a boil, cook 30-60 minutes (or until lentils are soft).
Add pasta. Cook until al dente.
Add vinegar.

Taste and add more seasonings if desired.

Lentils are high in iron and are a good source of protein. This recipe can be vegetarian using vegetable stock, and/or gluten-free using rice pasta (that’s the kind that I used, just because we like it). If you don’t like veggies, they can be pureed and added in (and additional ones can be added too, like spinach, chard, kale, cauliflower, zucchini etc).

Author Rachel Oberg

More posts by Rachel Oberg

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