Recipes Inspired by the Box! Fri/Sat Jan 10-11, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Beet and Beef Borscht

Savory Sides – Oven Baked Rutabaga Fries

Simple Suppers  Spaghetti Squash au Gratin

Quick and Easy – Vegetable Stir Fry

Vegetarian – Cannellini and Beet Green Soup with Feta

Super Salads – Golden Beet and Fuji Salad

Spotlight on the Herb

Beet and Beef Borscht

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


  • 2 T olive oil
  • 1/2 – 1 lb. (stewing) beef*
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 lg. or 8 sm. radishes, chopped (opt.)
  • 3 med. – lg. potatoes, chopped
  • 1 onion, chopped
  • 8 sm. beets, peeled and chopped
  • 1 clove garlic, diced
  • 1 T (or more) red wine vinegar
  • 1 C crushed tomatoes
  • 2 – 4 C water
  • 4 C beef (or chicken, or vegetable) stock*
  • to taste salt
  • to taste pepper
  • 1 C cabbage, chopped
  • Greek yogurt (for topping)


  1. Heat soup pot. Add olive oil, then beef. Cook beef 3 – 5 minutes.
  2. Add carrots through beets, cook for about 8 to 10 minutes. Add the garlic, cook 1 minute. Add the vinegar, to deglaze the pan, cook about 1 minute more.
  3. Add tomatoes, water, stock. salt, and pepper, and bring to a boil. Reduce to a simmer and cook 1-2 hours, adding the cabbage in the last 30 minutes or so. Taste and adjust seasoning if desired.
  4. Serve topped with yogurt.


*To make it vegetarian, omit beef, and use vegetable stock.

Savory Sides 

Oven Baked Rutabaga Fries

Photo Credit subscriber Melissa in Northridge

Recipe from Abundant Harvest Organics via Carol Peterson


  • 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 

Spaghetti Squash au Gratin

Photo credit De Ma Cuisine

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


  • 2 medium-sized spaghetti squash, halved and seeds removed
  • 1 medium-sized butternut squash, halved and seeds removed
  • 1 t olive oil
  • 1 T olive oil
  • 1 T unsalted butter
  • 2 T all purpose flour
  • 2 C whole milk
  • 1 t dijon mustard
  • 1 C greek yogurt
  • to taste salt
  • 6 oz. chopped ham (or chicken, beef, or turkey… or omit the meat all-together)
  • 2 C cheese (combo of any of these: cheddar, gruyere, monterey jack, or mozzarella), grated, ½ C reserved
  • pinch cayenne
  • 1 t paprika


  1. Pre-heat the oven to 350F. Drizzle squash with 1 t olive oil and place cut side down on a baking sheet. Roast for about 1 hour, or until flesh is tender.
  2. Heat a pan and add 1 T olive oil and butter. When it’s hot, whisk in the flour. Cook for about 30 seconds. Whisk in milk, a little bit at a time, whisking until mostly smooth between additions. Bring to a simmer (but do not boil). Reduce heat to low and cook until thickened, about 10 minutes, stirring occasionally.
  3. Remove from heat, stir in dijon, yogurt, and salt. Back on low heat, slowly add cheese, a bit at at time, whisking between additions until fairly smooth. Stir in ham. Continue to stir over low heat for about 2 minutes. Stir in cayenne and ¾ t paprika. Taste and adjust seasoning if desired.
  4. Scrape squash from skin. Mash together in a greased 9×13 oven-proof baking dish. Stir in sauce. Taste and adjust seasoning if needed. Sprinkle with reserved cheese and ¼ t paprika.
  5. Place baking dish on a baking sheet (in case it bubbles over). Bake on a rack in the upper portion of the oven for 15 minutes. Increase heat to 375F and bake for 15 minutes more. Let stand for 10 minutes before serving.

Quick and Easy

Vegetable Stir Fry

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


  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 ½ cup julienne carrots
  • 1-2 cups broccoli florets
  • 1-2 cups cauliflower florets
  • 1 cup sliced mushrooms
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • 1 tsp hot chili oil
  • 1 tsp sugar
  • 1-2 cups shredded red cabbage
  • 1 C Tokyo bekana, chopped
  • 1 cup sliced green onions or scallions
  • 1 8 oz package soba noodles cooked and kept warm, or steamed rice
  • 2 Tbsp sesame seeds

*You may vary the vegetables according to what you have available.  Asparagus, zucchini, yellow squash, green beans, pea pods, and red, yellow or green peppers would all be good choices.


  1. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic, carrots, broccoli, cauliflower, and mushrooms; cook for 2-3 minutes, stirring frequently.
  2. In a medium bowl, combine broth, soy sauce, sesame oil, hot chili oil, and sugar.  Add broth mixture to vegetable mixture, and cook for 1 minute.  Add cabbage, Tokyo bekana, and green onions and cook for 1 minute.  Serve immediately over noodles or steamed rice.  Top with sesame seeds.


Cannellini and Beet Green Soup with Feta

Photo credit De Ma Cuisine

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


  • 2 T olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped (or mixture of carrot and radish)
  • to taste, salt
  • to taste, pepper
  • 1 clove garlic, chopped
  • 1 T red wine vinegar
  • 4-5 C vegetable stock
  • 1-15 oz. can cannellini beans, drained and rinsed
  • 1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
  • 1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
  • ½ T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping


  1. Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
  2. Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
  3. Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
  4. Serve topped with feta.

Super Salads

Golden Beet and Fuji Salad

Recipe via AHO Kitchen Team

Roast beets, peel, slice and set aside. Marinate sliced shallot in 1 tablespoon of cider vinegar for ten minutes, then stir in 1 teaspoon dijon mustard and 3 tablespoons olive oil. Add salt and pepper to taste. Toss beets, Fuji apple slices, lettuce and vinaigrette. Top with pecans or walnuts and your favorite strong cheese.

Author Rachel Oberg

More posts by Rachel Oberg

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