Recipes Inspired by the Box! Fri/Sat Jan 22-23, 2016

At a Glance – Recipes Inspired by the Box

Soup of the Week – Cannellini and Kale Soup with Feta 

Sandwich Time – Egg Salad

Something to Drink – Orange and Greens Smoothie

Bakers Delight – Spiced Butternut Squash Bread

Spotlight on the Herb – Rustic Winter Vegetable Tarts

Super Salads – Cabbage and Apple Salad with Pecans


 

Soup of the Week

Cannellini and Kale Soup with Feta 

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 onion, chopped
  • ½ C radish, 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
  • 1 t fresh thyme, chopped (or 1/4 t dried and crushed)
  • 1 C cabbage, chopped
  • 1 C (1 bunch) kale (stems removed), chopped (or beet greens, spinach, or chard)
  • ½ T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping

Directions:

  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, oregano, thyme, and cabbage. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the 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.

Sandwich Time

Egg Salad 

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 4-6 hardboiled eggs
  • 2 T mayonnaise (or silken tofu)
  • 2 T plain yogurt (or silken tofu)
  • to taste salt
  • original mix ins: 1 t olive oil
  • 7 mushrooms, chopped
  • 1 clove garlic, minced
  • 1 T fresh basil (or combo of basil and chives), chopped
  • 1/4 C cannellini (or any white) beans
  • pinch cayenne
  • 1 t dijon mustard
  • cherry tomatoes, chopped
  • other mix in options: capers+shallots+dill+eggplant+dijon
  • kale+basil+red onion+parsley+cayenne
  • tarragon+parsley+dill+kale
  • mushrooms+dried tomatoes+chiles+garlic+chives+parsley
  • cannellini beans+roasted bell peppers+chives+garlic+bacon+thyme+dijon
  • celery+chives+parsley
  • for serving: bread
  • lettuce or micro greens

Directions:

  1. Combine egg salad base (eggs, mayo/silken tofu, yogurt/silken tofu, and salt). Refrigerate until ready to use.
  2. Choose desired mix ins and prepare or cook as needed. For original mix in recipe: Heat a skillet over medium-low. Add 1 t olive oil. When it’s hot, add mushrooms. Cook for about 5 minutes then season with salt. Cook for 5 minutes more, stirring occasionally. Cool to room temperature.
  3. Mix egg salad base with mushrooms, garlic (can add in last minute of mushroom cooking time if you prefer for it not to be raw), basil, beans, cayenne, and dijon. Taste and adjust seasoning if desired.
  4. Serve on your favorite bread (toasted, if desired), topped with cherry tomatoes and lettuce or micro greens.

Something to Drink

Orange and Greens Smoothie

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 large orange, top cut off, segments scooped out (if you want to serve smoothie in peel – if not just peel, de-seed, and roughly chop)
  • 1-2 C greens (kale, chard, spinach), roughly chopped
  • 1 frozen banana (or very ripe non-frozen banana)
  • 1 apple or pear, roughly chopped
  • 1 very ripe avocado, scooped out of skin, pit discarded
  • (may substitute fruit with stone fruit or berries depending on the season)
  • ½ C yogurt (any kind) (or may use silken tofu or omit altogether)
  • 1-2 T maple syrup or honey
  • ½ C milk (any kind) (or use orange juice)

Directions:

  1. Blend until smooth, adding liquid last until you reach desired consistency. Taste for sweetness.
  2. Serve in the orange peel to save on dishes.

Bakers Delight

Spiced Butternut Squash Bread

Photo credit J. Lessard

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

Ingredients:

  • 2⅔ c white sugar
  • 2 tsp baking powder
  • ⅔ c shortening
  • 1 ½ tsp salt
  • 2 c pureed cooked butternut squash or sweet potato
  • 1 tsp ground cinnamon
  • 4 eggs
  • 1 tsp ground cloves
  • ⅔ c water
  • ⅔ c chopped pecan or walnuts
  • 3⅓ c flour

Directions:

  1. Preheat oven to 350. Grease 2 loaf pans.
  2. Beat sugar and shortening together in a bowl until fluffy.
  3. Stir squash/sweet potato, eggs, and water into sugar mixture.
  4. Mix remaining dry ingredients.
  5. Add nuts and raisins and other batter, mix altogether.
  6. Pour into prepared pans.
  7. Bake for about 1hr or until toothpick comes out clean. Cool before removing and then slice to serve.

Spotlight on the Herb

Rustic Winter Vegetable Tarts

Photo credit Janelle and John Fulwyler

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

Ingredients:

  • 7 ½ cups of winter vegetables
    (such as Brussels Sprouts, Carrots, Turnips, Onion, Sweet Potatoes, Rutabagas, Leeks, Butternut Squash)
  • 4 slices of bacon
  • 3 Tbsp olive oil
  • 2 Tbsp thyme
  • 1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
  • 1 cup crumbled goat cheese (4 oz)
  • 1 Tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • Rosemary (optional)

Directions:

  1. Peel and seed your vegetables as necessary and cut into bite size chunks. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes.
  2. Roll out each pie crust and divide into four individual squares.
  3. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veges with remaining goat cheese. Bake 20 minutes at 375º or until tarts are golden brown

Super Salads

Cabbage and Apple Salad with Pecans

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 tsp butter
  • 1 c pecan halves
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/8 tsp cayenne pepper
  • 2 tbsp rice wine vinegar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ¼ c olive oil
  • 2 apples thinly sliced in bite size pieces
  • 2 tbsp lemon juice
  • 3 c Red cabbage, thinly sliced
  • 2 c Napa cabbage, thinly sliced

Directions:

  1. Melt butter in pan, add pecans and stir about a minute.  Add brown sugar, Worcestershire sauce, and cayenne pepper, stir until nuts are coated.  Spread on a cookie sheet to cool.
  2. Whisk the vinegars and mustard in a small bowl.  Whisk in oil and season to taste with salt and pepper.
  3. Toss the apples and lemon juice together in a large bowl and add cabbages.  Add the dressing and pecans.  Toss together, season with salt and pepper.

Author Rachel Oberg

More posts by Rachel Oberg

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