Recipes Inspired by the Box! Fri/Sat Jan 16-17, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Roasted Winter Vegetable Soup

Super Salads – Beets with Orange Vinaigrette

Condiments Galore – Kale Pesto

Vegetarian – Cauliflower “Mac” and Cheese

Simple Suppers  Caramelized Leeks and Brussels Sprouts (with Rachel O Instructional Video!)

Spotlight on the Herb – Roasted Lemon Balm (and Sage) Chicken


Soup of the Week

Roasted Winter Vegetable Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 head garlic, top sliced off
  • 1 winter squash, quartered
  • 1 sweet potato, quartered
  • 1 onion (or 3-4 shallots), quartered
  • 2 carrots (or parsnips)
  • 1 watermelon radish (or ¼ Korean daikon radish, or 3-4 red radishes), quartered
  • 1 rutabaga (or 1 large turnip or potato), peeled, if desired, cut in 6 pieces
  • 2 T olive oil, divided
  • 2 T butter
  • to taste salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 5 C vegetable stock
  • 1 C milk
  • 1 t maple syrup
  • croutons, for topping
  • parmesan cheese, for topping
  • lemon wedges, for serving

Directions:

  1. Pre-heat oven to 350F.
  2. Drizzle garlic with 1t olive oil and wrap in foil. Toss remaining veggies with 2 t olive oil. Place on two baking sheets and roast (flipping once partway through), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  3. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for 3-5 minutes. Turn heat off, add milk, and maple syrup. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water or stock if it’s too thick. Taste, adjust seasoning if desired.
  5. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes), parmesan cheese, and a squeeze of lemon.

Super Salads 

Beets with Orange Vinaigrette

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   

  • 1 bunch of beets, steamed, skin off and diced into cubes
  • 2 tbsp raspberry vinegar
  • 2 tbsp freshly squeezed orange juice
  • 3 tbsp olive oil
  • 1½ tsp salt
  • ½ tsp ground pepper
  • ½ cup diced shallots
  • 2 oranges, zested
  • Segments from 2 oranges

Directions: 

  1. Place diced beets in mixing bowl and add the vinegar, orange juice, olive oil, salt, pepper and onions. Zest the oranges and then segment the orange over a bowl. Add the orange zest and segments to the rest of ingredients.
  2. Taste for seasoning and serve cold or at room temp.

Condiments Galore 

Kale Pesto

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 bunch kale, washed well and stripped from stems (save stems for stock)
  • 2 cloves garlic
  • ¼ C olive oil
  • to taste salt
  • ¼ C parmesan cheese
  • dash cayenne or red pepper flakes
  • pinch lemon zest
  • pinch ginger
  • 1 lemon, juiced

Directions:

  1. Place all ingredients in a blending apparatus. Blend for at least 60 seconds, stopping and scraping down the sides if needed.
  2. Taste and adjust seasoning if desired.

Notes:

Great served over Spicy Twice Baked Sweet Potatoes.


Vegetarian 

Cauliflower “Mac” and Cheese

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • Salt as needed
  • 1 head of cauliflower, cut into florets
  • Non stick cooking spray
  • 1 c heavy cream
  • 2 ounces cream cheese
  • 1½ tsp Dijon mustard
  • 1½ c shredded sharp cheddar cheese
  • ¼ tsp black pepper
  • ⅛ tsp garlic powder

Directions:

  1. Cut cauliflower into florets and steam or cook till crisp tender. Pat dry and place in casserole dish.
  2. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of cheese, salt, pepper and garlic and whisk just until the cheese melts about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine.
  3. Top with remaining cheese and bake until browned and bubbly about 15 to 20 minutes.
  4. Depending on size of your head of cauliflower you may need to double the sauce to go over cooked florets.

Simple Suppers 

Caramelized Leeks and Brussels Sprouts

(with Rachel O Instructional Video!)

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 15-20 brussels sprouts, quartered
  • 1 leek, cut into rounds, washed
  • 1-2 T honey
  • 3 slices bacon

Directions:

  1. Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
  2. Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
  3. Crumble the bacon into the brussels sprouts and combine.
  4. Serve and enjoy!

Spotlight on the Herb

Roasted Lemon Balm (and Sage) Chicken

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:
  • ¼ c lemon balm leaves, divided
  • ¼ c sage leaves, divided
  • ¼ c softened butter
  • salt and pepper to taste
  • 1 whole chicken
  • 1 tsp garlic powder
  • 2 tbsp olive oil

Directions:

  1. Set aside a third of lemon balm leaves and sage leaves. Chop the remaining leaves. Place the chopped herbs into a mixing bowl with the butter. Season to taste and stir until evenly mixed.
  2. Loosen the skin of the chicken and rub the butter mixture underneath the skin over the breast and thighs. Rub the chicken with garlic, salt, and pepper. Place reserved herbs in cavity of the bird. Roast until juices run clear, approximately 50 minutes to 1 hour.
  3. Serve with some sweet potatoes.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply