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Recipes Inspired by the Box! Fri/Sat, Jan 24-25, 2014

At a Glance – Recipes Inspired by the Box

Vegan/Gluten-Free/Dairy-Free – Vegan Roasted Cauliflower and Potato Soup

Spotlight on the Herb – Roasted Veggies with Lemon Ginger and Dill Sauce

Super Salads – Green Salad with Orange Dressing

Simple Suppers – Roasted Broccoli Topped Baked Potatoes

Quick and Easy – Vegetable Stir Fry

30 Minute Meals – Greek Chicken with Oregano, Lemon, and Greens


Vegan/Gluten-Free/Dairy-Free

Vegan Roasted Cauliflower and Potato Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 3-4 C potato or rutabaga, large chunks
  • 1 C spring onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • ½ t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving 

Directions:

  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section because they will be done sooner and you will need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.

Spotlight on the Herb 

Roasted Veggies with Lemon Ginger and Dill Sauce

Recipe via De Ma Cuisine and Carol Peterson of Abundant Harvest Organics (adapted slightly)

See original recipes here and here

Ingredients:

Veggies:

  • 4 sm.-med. potatoes (I used red), cut into wedges
  • 1 large bowlful: broccoli, cauliflower, brussels sprouts
  • olive oil
  • salt
  • pepper
  • 1 T chili powder
  • 1 t paprika
  • pinch cayenne

Sauce:

  • ½ cup plain yogurt
  • 1 spring onion or shallot, minced
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp freshly grated lemon zest (peel)
  • 1 Tbsp minced ginger
  • ¼ cup chopped fresh dill
  • 1 tsp ground cumin
  • 1/8 tsp sea salt
  • 1/8 tsp cracked pepper

Directions:

Veggies:

  1. Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).

Sauce:

  1. Whisk together all ingredients and chill in refrigerator until ready to serve.

Serve veggies topped with sauce, or with it on the side for dipping (you could also serve the sauce on top of grilled salmon or other fish, or use as a dipping sauce for shrimp or lobster).


Super Salads

Green Salad with Orange Dressing

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • lettuce
  • ½ C spinach
  • 1 carrot, grated
  • 1 apple, chopped
  • Dressing: ¼ to ½ C good quality olive oil
  • juice from two oranges
  • salt
  • pepper
  • (you could add a splash of vinegar if you wanted) 

Directions:

  1. Slowly whisk oil into orange juice, creating an emulsion. Add salt and pepper.
  2. In a bowl, add lettuce with spinach, carrot, and apple. Toss with dressing.
  3. Serve and enjoy!!

Simple Suppers 

Roasted Broccoli Topped Baked Potatoes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 large red potatoes, halved lengthwise
  • ½ T olive oil
  • 5-6 C broccoli (about 3 heads), cut into bite sized pieces
  • 1 T olive oil
  • ¾ T fresh thyme
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • pinch fresh thyme
  • ½ C Greek yogurt (for topping)
  • parmesan cheese, grated (for topping)

Directions:

  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with ½ T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
  3. Toss broccoli with remaining olive oil, ¾ T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
  4. Mix yogurt with a pinch of thyme and a sprinkle of salt.
  5. Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.

Quick and Easy 

Vegetable Stir Fry

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 ½ cup julienne carrots
  • 1-2 cups broccoli florets
  • 1-2 cups cauliflower florets
  • 1 cup sliced mushrooms
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • 1 tsp hot chili oil
  • 1 tsp sugar
  • 1-2 cups shredded red cabbage
  • 1 cup sliced green onions or scallions
  • 1 8 oz package soba noodles cooked and kept warm, or steamed rice
  • 2 Tbsp sesame seeds 

Directions:

  1. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic, carrots, broccoli, cauliflower, and mushrooms; cook for 2-3 minutes, stirring frequently.
  2. In a medium bowl, combine broth, soy sauce, sesame oil, hot chili oil, and sugar.  Add broth mixture to vegetable mixture, and cook for 1 minute.  Add cabbage and green onions and cook for 1 minute.
  3. Serve immediately over noodles or steamed rice.  Top with sesame seeds.
Notes: 
*You may vary the vegetables according to what you have available.  Asparagus, zucchini, yellow squash, green beans, pea pods, and red, yellow or green peppers would all be good choices.

30 Minute Meals

Greek Chicken with Oregano, Lemon, and Greens

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 tbsp flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ lb. feta cheese crumbled
  • 1 tbsp lemon juice
  • 1 tsp dried greek oregano
  • 2 cups spinach leaves or Swiss chard or mustard leaves
  • 6 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 ½ c water
  • 1 cube chicken bouillon crumbled
  • 1 tomato ripe and chopped

Directions:

  1. On a large plate combine 1 tbsp flour, salt and pepper. Set aside.
  2. In small bowl combine cheese,lemon juice, and oregano, set aside.
  3. Pound chicken breasts to ½ in thickness. Spread cheese mixture on each breast, then fold in half and secure with toothpick. Coat chicken with flour mixture.
  4. In heated skillet with oil, cook chicken for 1-2 minutes until golden.
  5. In small bowl whisk water, chicken bouillon and remaining flour. Pour over chicken in pan. Add greens and tomato to skillet and bring to boil. Cover and reduce heat to low and simmer for 10 more minutes or until chicken is done.

Author Rachel Oberg

More posts by Rachel Oberg

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