Recipes Inspired by the Box! Fri/Sat Jan 30-31, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Bulgur Wheat with Sausage and Apples

Baker’s Delight – Chicken Pot Pie

Super Salads – Massaged Kale Salad with Radish and Apple

Quick and Easy  Tatsoi Stir Fry with Tofu and Almonds

Soup of the Week – Leek and Potato Soup

Condiments Galore – Orange Jam


Simple Suppers

Bulgur Wheat with Sausage and Apples

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free – adjust cooking time accordingly)
  • 2 C water
  • 1 T olive oil
  • 1 C carrots* (or zucchini in the summer), chopped
  • to taste salt
  • to taste pepper
  • 2 C apple, chopped
  • 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
  • 2-3 T Greek or plain yogurt
  • splash whole milk (any kind you like – cow, almond, coconut…)
  • ½ C parmesan, grated (optional)
  • lemon wedges, for serving
  • *tatsoi, tokyo bekana, butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Directions:

  1. Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
  2. Heat a pan, add the olive oil, and when it’s hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
  3. Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a squeeze of lemon.

Baker’s Delight

Chicken Pot Pie

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 carrot (or parsnip), chopped
  • 2 small potatoes (or combination of 1-1½ C potato, sunchokes, radish, turnip, or rutabaga), chopped
  • 1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
  • 1 small onion (or 2 shallots), chopped
  • 1 fennel bulb (or 2 stalks celery), chopped
  • 1 C brussels sprouts, chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • 1-2 C chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Directions: 

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Super Salads 

Massaged Kale Salad with Radish and Apple

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 1/4 C radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • 2 T fennel (optional), thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Directions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Quick and Easy

Tatsoi Stir Fry with Tofu and Almonds

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 t fish sauce (optional)
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 head tatsoi stems, chopped
  • (could also add: snap peas, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 C Tokyo bekana (or cabbage, collard greens, or kale), chopped
  • 1 head tatsoi leaves, chopped
  • 2 T almonds, chopped, for serving

Directions:

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic, Tokyo bekana, and tatsoi leaves and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

Soup of the Week

Leek and Potato Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 3 potatoes, (or mixture of potatoes and sunchokes) chopped
  • to taste, salt
  • to taste pepper
  • ¼ t red pepper flakes
  • 1 T red wine vinegar
  • 1 onion, chopped
  • 2 small (or 1 large) leeks, washed well and chopped
  • 2-3 cloves garlic, diced
  • 1 bunch green garlic (just the tender parts), chopped
  • ⅔ C white wine (optional – you could also just use more stock)
  • 3 C chicken stock (vegetable would be great too)
  • 2 C milk
  • ½ t Sriracha (or your favorite hot sauce) sauce
  • ¼ to ½ C cheddar cheese, grated
  • 4 oz. fresh mozzarella or feta cheese, chopped
  • 1 t red wine vinegar

Directions:

  1. Heat soup pot. Add oil. When oil is hot, add potato (or potatoes and sunchokes), salt, pepper, and red pepper flakes. Cook covered, over medium-low for 10 minutes.
  2. Add vinegar, onion, and leeks. Cook covered for 5-7 minutes.
  3. Add garlic and green garlic, and cook uncovered, 2-3 minutes more.
  4. Add wine and cook for 1 minute.
  5. Add stock. Cover and bring to a boil. Uncover and cook for about 20 minutes, or until potatoes are tender.
  6. Turn heat to low and add milk. Cook for 2-3 minutes, but do not boil.
  7. Remove from heat and stir in cheese, hot sauce, and vinegar. Taste and adjust seasonings if needed.

Condiments Galore

Orange Jam

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3 oranges peeled and cut into chunks
  • 4 c sugar
  • 3 oz liquid fruit pectin
  • 2 tbsp water

Directions:

  1. In a food processor or blender, finely chop the oranges. You need 2 cups worth.
  2. In a bowl combine the chopped oranges and sugar. Let stand for about 10 minutes, stirring occasionally. Combine the pectin and water, add to orange mixture and stir for 3 minutes.
  3. Pour into clean jars with lids, filling to within ½ inch of the top.
  4. Set at room temp for 24 hours, then refrigerate. May also freeze.
  5. Makes 5 half pint jars. 

Author Rachel Oberg

More posts by Rachel Oberg

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