Recipes Inspired by the Box! Fri/Sat Jan 29-30, 2016

At a Glance – Recipes Inspired by the Box

Vegan – Sweet and Spicy Roasted Cauliflower and Winter Squash Soup 

Quick and Easy – Hearty Spinach and White Bean Quesadillas

Soup of the Week – Roasted Winter Vegetable Soup

Super Salads – Spinach, Apple, and Orange Salad

Something for the Sweet Tooth – Orange Breakfast Rolls

Spotlight on the Herb – Oven Roasted Cauliflower


 

Vegan

Sweet and Spicy Roasted Cauliflower and Winter Squash Soup

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1 large beet (about 2 C), peeled and cut into ½” cubes
  • 3 t olive oil, divided
  • to taste salt
  • to taste pepper
  • winter squash or carrots (about 1½ C), cut into ½” chunks
  • ¼ head of cauliflower (about 2 C), cut into bite sized pieces
  • 1 T olive oil
  • 2 cloves garlic, diced
  • 2 T balsamic vinegar
  • 4 C vegetable stock
  • 2 C water
  • to taste salt
  • to taste pepper
  • good sprinkle cayenne
  • lemon slices, for serving
  • ½ t dill (optional), finely chopped, for topping

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
  3. Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
  4. Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and squash/carrots from the oven. Flip cauliflower, and roast 10 minutes more.
  6. Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots/squash* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
  7. Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.
Notes:
*If you don’t care if the cauliflower turns pink, you’re welcome to add it now.

Quick and Easy

Hearty Spinach and White Bean Quesadillas

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C (combination of any) broccoli, cabbage (any type), shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped
  • to taste salt
  • 1 clove garlic, diced
  • 2 C any type of greens (kale, chard, spinach, mustard greens, mizuna, red mizuna, etc..), ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • ½ t chili powder
  • ½ t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Directions:

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with ¼ of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.

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 (adapted slightly)

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 C radish, quartered
  • 1 rutabaga (or 1 large turnip or potato), peeled, if desired, cut in 6 pieces
  • 2 T olive oil, divided
  • 2 T butter (optional, may use olive oil)
  • to taste salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 5 C vegetable stock
  • 1 C milk (any type)
  • 1 t maple syrup
  • croutons, for topping
  • parmesan cheese, for topping (optional)
  • 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

Spinach, Apple, and Orange Salad

Photo credit J. Lessard

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

Ingredients:

  • Dressing:
  • 2 tbsp water
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • ¼ tsp black pepper
  • Salad:
  • 1-2 apples cut lengthwise into 15 slices
  • Bowl of torn spinach (may do half spinach, half finely sliced cabbage)
  • 1-2 oranges peeled and segmented
  • 1 shallot finely sliced or ¼ c red onion finely sliced

Directions:

  1. Combine dressing ingredients and whisk.
  2. Place apples and oranges in bowl and drizzle 1 tbsp dressing over and toss to coat.
  3. Add the remaining ingredients and toss to coat.

Something for the Sweet Tooth

Orange Breakfast Rolls

Photo credit Jennifer Greene

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 4 cups flour
  • 1 1/3 cups sugar
  • 1 ½ cups milk
  • ½ cup shortening
  • 1 cup orange juice
  • 4 tbsp butter
  • 2 tbsp grated orange rind
  • 6 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt

Directions:

  1. Preheat Oven to 350º.
  2. In a saucepan stir together orange juice, butter, orange rind and 2/3 cup sugar.  Bring this to a boil and allow to boil for about 3-4 minutes. In a mixing bowl; mix together remaining sugar and cinnamon. Combine the flour, salt and baking powder.  Cut in the shortening until you have a crumbly mixture.  Pour in milk and mix lightly.  Divide the dough into two parts.  Pat the dough out into two rectangles on a floured surface so it is about ½ inch thick. Sprinkle the cinnamon and sugar mixture evenly over the dough.  Roll the dough up like a jelly roll.  Cut each roll into 12 slices.  Arrange on the orange mixture in the baking dish cut side down. Bake for 40 minutes.
  3. You may invert the pan and have the orange juices from the bottom slide over the rolls or remove from the original baking position.

Spotlight on the Herb

Oven Roasted Cauliflower

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 head cauliflower, cut into florets
  • 1/3 cup olive oil
  • 2 ½ Tbsp lemon juice
  • 1 ½ tsp rosemary
  • 1 ¼ tsp salt
  • ½ tsp cracked white pepper
  • 1 ½ tsp minced garlic
  • Flat leaf parsley to garnish

Directions:

  1. Preheat Oven to 375º
  2. In a large bowl combine all of the ingredients except the garlic.  Toss to mix well and place in a large baking dish or shallow roasting pan.  Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30-35 minutes.  During last 5 minutes of cooking stir the garlic into the pan.

Author Rachel Oberg

More posts by Rachel Oberg

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