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Recipes Inspired by the Box! Fri/Sat, Jan 17-18, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Sliders with Caramelized Onions and Gorgonzola

Oh So Fruity – Smoothie

Quick and Easy – Wilt ‘Em Greens

Soup of the Week – Tuscan Soup

Perfect Pastas – Roasted Fennel Mac

Savory Sides – Roasted Winter Vegetables with Roasted Garlic Sauce


Spotlight on the Herb

Sliders with Caramelized Onions and Gorgonzola

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

1 onion, sliced

1 T honey

1/2 t fresh thyme, chopped

½ lb. ground beef

1 T red wine vinegar

¼ t salt

pinch pepper

¼ t fresh thyme, chopped

1 T olive oil

Gorgonzola cheese, sliced

6 mini burger buns, halved

Directions:

Add onion, pinch thyme, and honey to a dry skillet. Cook over low heat for 25-30 minutes, or until onions are caramelized.
Combine beef, vinegar, salt, pepper, and thyme in a bowl. Mix with hands (do not over mix). Shape into 6 small patties. Press thumb into center to create a small indent.
Heat skillet. Add oil. When hot, add patties, and cook over medium heat for about 3-5 minutes. Flip, and cook covered, for 3-5 minutes more, or until a meat thermometer registers 160F.
Remove from heat. Top with gorgonzola and cover. Let stand for a few minutes.
Serve on a bun topped with caramelized onions.

Oh So Fruity

Smoothie

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

1 navel orange or 2 mandarin oranges, peeled (I like to peel with a knife so I can remove the outside of the segments)

2 super ripe bananas (fresh or frozen)
1 C kale, spinach, chard, cabbage (cabbage will result in a thicker, chunkier smoothie)
⅓ C milk (use your favorite kind)
½ C Greek yogurt (or any other kind that you like)

Directions:

Combine all ingredients in your favorite blending apparatus. Blend to desired consistency.

Quick and Easy

Wilt ‘Em Greens

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

2 slices bacon, chopped

1-2 T olive oil
1 onion, diced or chopped
1/2 C watermelon radish (or other kind of radish), peeled (optional) and grated
2 T balsamic vinegar
1 t maple syrup
1 t dijon mustard
1/2 t salt
1/4 t pepper
pinch nutmeg
pinch cayenne
1 T green garlic, chopped
1 1/2 C napa cabbage, chopped
3 C spinach, roughly chopped or torn (could also use swiss chard, collard greens, beet greens, or any other greens you love)
3 C kale, roughly chopped or torn (any kind of kale)
1/4 C roasted almonds, roughly chopped (for topping)
lemon wedges (for serving)

Directions:

Place bacon in cold pan, cook until crispy. Remove with slotted spoon and set on a paper towel to drain.
Either discard bacon grease from pan and add 2 T olive oil, or leave about 1 T bacon grease and add 1 T olive oil. Heat and add onion and radish. Cook 3-5 minutes, or until softened, over medium heat.
Remove stems from greens, wash well, and dry.
Add vinegar, maple syrup, dijon, and seasonings to the onion pan. Stir, then add all the garlic, cabbage and some of the greens, wilting down and tossing, then adding more greens and
repeating until they are all gone. Turn the heat down to medium-low.
Once all greens are wilted, taste and adjust seasoning if needed.
Serve topped with bacon and almonds, with a squeeze of lemon, alongside Roasted Fennel Mac.

Soup of the Week
Tuscan Soup

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

Ingredients:

4 slices bacon, cut into a small dice

1 lb Italian sausage ground or links that have casings removed

1 large onion

4 cloves garlic, green garlic, or garlic chives, minced or chopped

4 cups chicken broth or stock

3 c Potatoes that have been cubed

1 C watermelon radish, chopped

sea salt and fresh ground black pepper

2 cups chard, kale, spinach, napa cabbage, or bok choy that have been cut into bite size pieces

1 cup heavy cream or a 14 ounce can evaporated milk.

Parmesan cheese, grated for serving

Directions:

In a large soup pot cook bacon until crispy. Add sausage and break apart until it has cooked. Drain all but 2 tbsp of grease from sausage and add the onion and sauté.
Add garlic. Combine and sauté onion until it  is translucent and garlic is tender.
Stir in the broth, radishes, and potatoes, season with ¾ tsp salt and ¼ tsp pepper, simmer for about 20 minutes or until radishes and potatoes are tender.
Add the leafy green of your choice and heavy cream or milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.
You might like to split the potato portion with sweet potatoes to give a bit of different texture and taste.

Perfect Pastas

Roasted Fennel Mac

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

1/2 to 1 C onion, chopped
1 fennel bulb, halved
3-4 T plus 1 t olive oil
3 cloves garlic or 1 T green garlic, diced
1 carrot, grated
1/2 to 1 t salt
1/4 t pepper
1 t apple cider vinegar
1 1/2 C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
2 T flour
1/4 C cream
1/2 to 1 C milk
1/2 to 1 C vegetable stock
1/4 C pasta water
2 C pasta
1 apple (or pear), thinly sliced (for topping)
lemon wedges (for serving)

Directions:

Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
Cook pasta.
Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it
thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
Toss pasta with sauce. Top with thinly sliced apple or pear, and top apple or pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.
Serve with a lemon wedge to squeeze over top, alongside Wilt ‘Em Greens.

Savory Sides

Roasted Winter Vegetables with Roasted Garlic Sauce

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

Ingredients:    

Veggies: 6-8 cups winter vegetables (potatoes, watermelon radish, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) peeled and cut in 1 inch pieces or slices

2 Tbs oil
1 Tbs dried or 3 Tbs fresh herbs such as rosemary, thyme, parsley or oregano
Roasted Garlic Sauce: 1 bulb garlic
1 Tbls. of olive oil
salt
pepper
¾ cup plain yogurt

Directions:

Veggies: Preheat Oven to 425º.
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pan. Roast in pre-heated oven until tender, 30-45 minutes, stirring occasionally.
Season with salt and pepper.
Roasted Garlic Sauce: Slice top off of bulb of garlic exposing tip of each clove. Place on a square of foil and drizzle with olive oil or just season with salt and pepper. Wrap tightly and bake along side other vegetables until tender. Squeeze soft garlic into a small bowl, mash with fork, and stir in yogurt.
Serve veggies with roasted garlic sauce (optional).

Author Rachel Oberg

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