Recipes Inspired by the Box! Fri/Sat Jan 23-24, 2015

At a Glance – Recipes Inspired by the Box

Super Salads – Winter Salad

Simple Suppers – Sweet Potato, Carrot, Apple, and Red Lentil Soup

Perfect Pastas – Beet and Parmesan Penne

Vegetarian – Garlicky Bok Choy

Spotlight on the Herb  Radish Slaw

Soup of the Week – Ham Chowder (with Rachel O Instructional Video!)


Super Salads

Winter Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • ½ C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill (or parsley), chopped
  • ¼ C olive oil
  • greens (lettuce, kale, spinach, chard), torn
  • ½ C broccoli, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • (could also add: grated carrots, chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
  • ¼ C chick peas

Directions:

  1. Cook eggs.
  2. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
  3. Top greens with veggies, chick peas, hard boiled eggs, and dressing.

Simple Suppers

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   

  • ¼ c butter
  • 2 sweet potatoes, peeled, chopped
  • 3 carrots, peeled, chopped
  • 1 apple, peeled, chopped
  • 1 onion, chopped
  • ½ c red lentils
  • ½ tsp minced ginger
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • 4 c vegetable broth
  • plain yogurt

Directions: 

  1. Melt butter in large pot, place chopped sweet potatoes, carrots, apples and onion in pot. Stir and cook until onions are translucent, 10 minutes. Stir the lentils, ginger, black pepper, salt, cumin, chili powder, paprika, and broth into the pot with vegetable mixture. Bring soup to a boil over high heat. Reduce and cover for 30 minutes.
  2. When vegetable are soft, working in batches, pour the soup into a blender. Hold down the lid of the blender and carefully blend using a few quick pulses to get soup moving. Puree in batches until smooth and pour into a clean pot. Can also use an immersion blender.
  3. Bring soup back to a simmer over medium high heat.  Add water as needed to thin the soup to your preference. Serve with yogurt for a garnish.

Perfect Pastas 

Beet and Parmesan Penne

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients: 

  • 3 servings rice penne pasta
  • 16 small beets, peeled and very thinly sliced
  • 2 t olive oil, divided
  • 1-2 t garlic smoked sea salt (or regular salt)
  • 1/4 t pepper, divided
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 T balsamic vinegar
  • 1 t honey
  • 2 T lemon juice, divided
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C pasta water
  • 3/4 C parmesan cheese, plus a little more for topping
  • lemon wedges, for serving

Directions:

  1. Toss beets with 1 t olive oil, 1 t garlic salt, and 1/8 t pepper. Bake at 350F for 15 minutes, switch position in oven (if using 2 baking sheets) and bake 5-10 min more, or until beets are tender and crispy.
  2. Cook pasta.
  3. Heat skillet and add oil. Add shallot and 1/4 t salt. Cook oven med-low heat for 3-5 minutes. Add garlic and cook 2 minutes. Add balsamic vinegar, honey, and 1 T lemon juice, and cook 2 minutes.
  4. Whisk cornstarch with 1/4 C cold water. Add to shallot mixture along with remaining salt and pepper. Bring to a boil and cook until slightly thickened. Add beets and pasta water.
  5. Drain pasta and toss with beet mixture. Add parmesan cheese and 1 T lemon juice.
  6. Taste and adjust seasoning.
  7. Serve with a sprinkle of parmesan cheese and a lemon wedge.

Vegetarian 

Garlicky Bok Choy

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • 1-2 Tbsp peanut oil
  • 1 head bok choy
  • Garlic, sliced or chopped
  • Fresh Ginger

Directions:

  1. Preheat peanut oil in a wok or large pan until rippling. Halve the head of bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt. The amount of garlic and ginger used is a matter of personal preference.

Spotlight on the Herb 

Radish Slaw

Photo credit De Ma Cuisine

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

Ingredients:

  • Dressing: ½ to 1 t fresh dill, chopped
  • ¼ T fresh (or ¼ t dried) basil, chopped
  • ½ T fresh (or ½ t dried) parsley, chopped
  • ½ C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • ½ t apple cider vinegar
  • ½ T olive oil
  • 2 T milk (or cream)
  • ¼ C Greek (or plain) yogurt
  • ½ t honey
  • Slaw: ½ C radish (any kind), grated (or minced)
  • ½ C celery, diced (or minced)
  • 1 C carrot, grated (or minced)

Directions:

  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!

Soup of the Week

Ham Chowder 

(with Rachel O Instructional Video!)

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 4 T olive oil, divided
  • 3 carrots, chopped
  • 1 C cauliflower, chopped
  • 4 potatoes, cubed
  • 1 rutabaga, chopped
  • 2 C greens, rough chop (I used kale, spinach, and collard greens)
  • 1 T fresh parsley, chopped
  • 2 T chives, chopped
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked pork, chopped (I used leftovers)
  • 1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 T chili powder
  • pinch all spice
  • smoked sea salt
  • pepper
  • 2 T flour
  • 1/4 C apple cider vinegar, or white wine, plus 1 t
  • 1 T dijon mustard
  • drizzle honey
  • 4 1/2 C veggie stock
  • 3 C milk
  • 2-4 C water (or more if it’s too thick)

Directions:

  1. Chop veggies, greens, and herbs.
  2. Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
  3. Add vinegar/wine. Stir. Cook 5 minutes more.
  4. In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
  5. Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
  6. minutes before serving, add greens and herbs.
  7. minutes before serving, turn off heat and add cheese and 1 t vinegar.

Author Rachel Oberg

More posts by Rachel Oberg

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