Recipes Inspired by the Box! Fri/Sat Jan 15-16, 2016

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Kohlrabi Stew

Sandwich Time – Bacon Sandwich with Microgreens  

Super Salads – Chopped Salad with Oranges Greens and Nuts 

Vegetarian – Vegetarian Lasagne

Something for the Sweet Tooth – Rustic Apple-Persimmon Tart

Something to Drink – Spinach, Apple & Avocado Simple Super Green Smoothie


 

Spotlight on the Herb

Kohlrabi Stew 

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 C kohlrabi, peeled and chopped
  • 1 onion or 1-2 leeks, chopped
  • 2 C broccoli, chopped
  • 1½ C sweet potatoes or peeled winter squash (or carrots), chopped
  • 1 C radish or cauliflower, chopped
  • ½ C potato (or rutabaga), chopped
  • to taste salt
  • 1 t mustard
  • 1 T balsamic vinegar
  • ½ t dried (or 1 t fresh) thyme
  • pinch cayenne
  • 1 t paprika
  • 1 C garbonzo (or cannellini) beans
  • 1 bay leaf
  • 4 C water or veggie stock
  • 1-2 C cabbage or escarole (or spinach, chard, mizuna, kale… any greens will do), cored and chopped
  • 1-2 T lemon juice
  • ¼ C parsley (1 T reserved for topping), chopped
  • ricotta, for topping
  • olive oil, for topping
  • lemon wedges, for topping

Directions:

  1. Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
  2. Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
  3. Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
  4. Taste and adjust seasoning if needed. Discard bay leaf. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.

Sandwich Time

Bacon Sandwich with Microgreens  

Photo credit De Ma Cuisine

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

Ingredients:

  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion or 1-2 leeks, sliced
  • pinch salt
  • microgreens (or spinach or any other greens)
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: ½ T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced

Directions:

  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion/leek and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and microgreens.

Super Salads

Chopped Salad with Oranges Greens and Nuts 

Photo credit De Ma Cuisine

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

Ingredients:

  • 1½ C raw nuts (almonds, walnuts, pinenuts), chopped
  • pinch cayenne
  • to taste salt
  • 2 C greens (escarole, kale, chard, spinach, mizuna), chopped
  • 1 C cabbage, shredded
  • 1 C broccoli or cauliflower, finely chopped
  • 1 C radish or carrot, grated
  • ¼ C leek, shallot, or red onion, minced
  • 2 C orange, chopped (drained in a strainer to catch excess juice for dressing)
  • 4 t dijon mustard
  • 2 t honey (or maple syrup)
  • to taste salt
  • 2 T rice vinegar
  • ¼ C orange juice
  • 6 T olive oil

Directions:

  1. Heat a dry skillet. Add nuts and toast for 3 minutes over medium-low, turning often. Toss with cayenne and salt and set aside.
  2. (If using kale, massage with a bit of salt and some olive oil, using hands, for 3-5 minutes.) Toss greens through shallot.
  3. Whisk dijon through rice vinegar, add orange juice that’s drained from chopped orange and top up to make ¼ C. While whisking, stream in olive oil to create an emulsion. Taste for seasoning.
  4. Toss veggies with oranges and dressing. Top with nuts.

Vegetarian

Vegetarian Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t olive oil
  • 1 winter squash, halved, seeds removed
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: spinach, chard, collards, red or white choi, bok choy, kale, Tokyo bekana, mizuna…)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1½ C parmesan cheese, grated
  • lemon slices, for serving

Directions:

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8×8 or 9×9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.

Something for the Sweet Tooth

Rustic Apple-Persimmon Tart

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t lemon or orange zest
  • 1 C persimmon pulp (super ripe) (about 1 hachiya persimmons) (could also just use apples)
  • 1 C mashed apple or apple sauce
  • 1 T orange juice
  • 1 T maple syrup
  • ⅛ t cinnamon
  • pinch nutmeg
  • pinch salt
  • 2 pie crusts
  • 4 small apples (could also use fuyu persimmons, pears, figs, cherries, berries, grapes, or stone fruit), sliced
  • 1 small orange or 2 lemons, peeled and chopped
  • egg white, (optional), for brushing
  • cinnamon
  • whipped cream (optional), for topping
  • pomegranate seeds, for topping

Directions:

  1. Pre-heat the oven to 375F.
  2. Combine lemon/orange zest through salt. Taste for sweetness.
  3. Roll out pie crusts in a circle on a lightly floured surface. Place on a parchment or Silpat lined baking sheet (use one with edges in case the filling runs). Spread about 3 T at a time of the apple-persimmon mixture in the center of each crust. Top with some fruit slices and orange/lemon chunks. Repeat until all of the apple-persimmon mixture and slices are gone. Gently fold the edges of the crust up and around the filling, leaving the center open. Brush crust with egg and sprinkle everything with cinnamon. Bake for 25-30 minutes, or until crust is golden and flaky and filling is hot and bubbly.
  4. Remove from the oven and cool to room temperature.
  5. Serve topped with whipped cream and pomegranate seeds.

Something to Drink

Spinach, Apple & Avocado Simple Super Green Smoothie

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via J. Lessard (adapted slightly)

Ingredients:

  • Approx 1 Cup of Spinach, chopped
  • 1/2 a Ripe Avocado, sliced into chunks
  • 1/2 an Apple
  • 3/4 Cup of Vanilla Almond Milk
  • 2 Tbsp of Raw Honey
  • 1/4 Cup of Ice

Directions:

  1. Combine Kale, Apple, and Avocado on the bottom of the blender. Drizzle in Honey. Pour in Milk. Top with Ice. Blend and Enjoy.
  2. Makes One 12 oz serving.

Author Rachel Oberg

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