Recipes Inspired by the Box! Fri/Sat, Jan 31 – Feb 1, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Taco Soup

Savory Sides – Saucy Sprouts and Oranges

Foodie Focus – Wilt ‘Em Greens

Super Salads – Harvest Red Leaf Lettuce Salad

Creative Casseroles – Loaded Cauliflower & Chicken Casserole

Quick and Easy – Turnip Salsa

Spotlight on the Herb 

Taco Soup

Photo credit De Ma Cuisine

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

See original recipe here


  • ½ lb. ground beef
  • ½ T olive oil
  • 1 onion, chopped
  • 1½ C carrots, chopped
  • 1/4 to 1/2 black Spanish radish, chopped
  • 1 serrano chili pepper, ribs and seeds removed, diced
  • to taste, salt
  • to taste, pepper
  • 1 t chili powder
  • ¼ t cumin
  • pinch all spice
  • pinch ginger
  • 1 C corn (frozen or fresh)
  • 1 T green garlic (or 2 cloves garlic), diced
  • 2 tomatoes (about 1½ C), chopped
  • 1 T red wine vinegar
  • 2 T lemon juice, divided
  • 6-7 C stock (vegetable, chicken, or beef), or water
  • salsa, for topping
  • corn chips, for topping
  • Greek yogurt (or sour cream), for topping
  • cheddar cheese, grated, for topping
  • fresh cilantro, chopped, for topping


  1. Place beef in a soup pot. Cook over medium heat until it’s partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
  2. Add corn and garlic, cook 1 minute.
  3. Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
  5. Add remaining lemon juice. Taste and adjust seasoning if needed.
  6. Serve topped with cheese, yogurt, salsa, chips, and cilantro.

Savory Sides 

Saucy Sprouts and Oranges 

Recipe via Carol Peterson of Abundant Harvest Organics


  • 3 medium oranges
  • 1 lb fresh Brussels sprouts, trimmed & halved
  • 1 Tbsp butter
  • 2 tsp cornstarch
  • 2 Tbsp honey mustard
  • ¼ tsp Chinese five-spice powder
  • 2 Tbsp slivered almonds, toasted


  1. Finely grate peel of one orange, set peel aside. Cut that orange in half; squeeze juice into a measuring cup, add enough water to measure ½ cup; set aside.
  2. Peel and discard white membranes from remaining oranges; section them and set aside.
  3. Bring 1″ of water and Brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
  4. Meanwhile, in a small saucepan, melt butter. Whisk cornstarch & reserved orange juice until smooth; add to butter. Stir in mustard and five spice powder. Bring to boil over medium heat; cook & stir for 1-2 minutes or until thickened & bubbly.
  5. Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce.
  6. Sprinkle with almonds and grated orange peel.

Foodie Focus

Wilt ‘Em Greens 

Photo credit De Ma Cuisine

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


  • 2 slices bacon, chopped
  • 1-2 T olive oil
  • 1 onion or leek, diced or chopped
  • ½ C black spanish radish (or other kind of radish), peeled and grated
  • 2 T balsamic vinegar
  • 1 t maple syrup
  • 1 t dijon mustard
  • ½ t salt
  • ¼ t pepper
  • pinch nutmeg
  • pinch cayenne
  • 1 bunch pea tendrils (tough stems removed), torn roughly chopped
  • 3 C spinach, roughly chopped or torn (swiss chard, collard greens, beet greens, or any other greens you love)
  • 3 C kale, roughly chopped or torn (any kind of kale)
  • 1½ C radicchio, chopped
  • 2 T green garlic, chopped
  • ¼ C roasted almonds, roughly chopped (for topping)


  1. Place bacon in cold pan, cook until crispy. Remove with slotted spoon and set on a paper towel to drain.
  2. Either discard bacon grease from pan and add 2 T olive oil, or leave about 1 T bacon grease and add 1 T olive oil. Heat and add onion/leek and radish. Cook 3-5 minutes, or until softened, over medium heat.
  3. Remove stems from greens, wash well, and dry.
  4. Add vinegar, maple syrup, dijon, and seasonings to the onion pan. Stir, then add all the radicchio and some of the pea tendrils, greens, and green garlic, wilting down and tossing, then adding more and repeating until they are all gone. Turn the heat down to medium-low.
  5. Once all greens are wilted, taste and adjust seasoning if needed.
  6. Serve topped with bacon and almonds.

Super Salads
Harvest Red Leaf Lettuce Salad

Photo credit Rachel Nudelman

Recipe via Rachel Nudelman

See original recipe here

Ingredients and Directions:

1-2 heads of red leaf lettuce (washed and chopped) be sure its dry

2 apples cored and sliced

1/4 c of dried cranberries, pomegranate or cherries

crumble a good blue or stilton cheese

toast pine nuts, walnuts or pecans

Simple dressing

2 shallots chopped finely

1 tsp dijon mustard

1/4 cup of apple cider vinegar

3/4 cup of olive oil

salt and pepper

Creative Casseroles

Loaded Cauliflower & Chicken Casserole 

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


  • 3 boneless, skinless chicken breasts, cooked and cubed
  • 8 oz cheddar cheese, shredded
  • 8 oz Monterey Jack cheese, shredded (Option: Pepper Jack)
  • 1-2 heads cauliflower
  • 1 c spring onions, chopped
  • ½ c chopped bacon, cooked
  • 1 clove garlic, minced
  • salt and pepper


  1. Steam cauliflower until tender. In a large bowl combine cheeses. Remove half of cheese and set aside. Stir chicken, onions, bacon, and garlic into remaining cheese.
  2. Stir cauliflower into cheese mixture and season with salt and pepper. Pour into a 9×13 baking dish. Top with additional cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes.

Quick and Easy

Turnip Salsa

Recipe via Carol Peterson of Abundant Harvest Organics


  • 2 small or 1 medium turnip, scrubbed clean, peeled, and grated
  • 1 pinch of crushed red pepper to taste
  • sea salt and fresh black pepper to taste
  • drizzle of olive oil
  • dash of balsamic vinegar
  • 1 sweet pepper, diced
  • the juice of 1 lime


  1. Mix all together and let sit for a couple of hours prior to using.
  2. Use this salsa with the Chicken, Roasted Eggplant and Tomato Tacos.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply