was successfully added to your cart.

Recipes Inspired by the Box! Fri/Sat Jan 8-9, 2016

At a Glance – Recipes Inspired by the Box

Soup of the Week – Cream of Squash Soup

Vegan – Wilted Mustard Greens with Acorn Squash and Apple  

Spotlight on the Herb – Sweet and Spicy Lemongrass Stir Fry

Something for the Sweet Tooth – Orange Glazed Coffee Cake

Snack Attack – Popcorn Balls

Super Salads – Roasted Beet and Mandarin Orange Salad


 

Soup of the Week

Cream of Squash Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ winter squash, seeds removed (once cooked, if using spaghetti squash, roughly chop the spaghetti-like strands so they aren’t too long)
  • 1 t + 2 T olive oil
  • 2½-3 C veggies (any): bell or sweet pepper, carrots, parsnips, cauliflower, celery, green beans, radish, chile pepper (ribs and seeds removed), onion, shallot, leek; diced
  • to taste salt
  • 2-3 cloves garlic, minced
  • 1 t maple syrup or honey
  • 1 T balsamic vinegar
  • ¼ t dried (or ¼ T fresh) thyme
  • 4-6 C veggie stock (could also use chicken)
  • ¼ C fresh herbs: basil, garlic chives, parsley; diced
  • coconut milk or heavy cream, for serving

Directions:

  1. Pre-heat oven to 350F.
  2. Brush squash with 1 t olive oil (inside and out). Roast cut side down for about 60 minutes, or until flesh is tender. Set aside. (This step can be done ahead of time, squash cooled and refrigerated for up to a few days.)
  3. Heat a soup pot over medium-low. Add 2 T olive oil. When oil is hot, add veggies and salt. Cook for about 10 minutes, stirring occasionally. Add squash and garlic. Cook for 2 minutes. Add balsamic vinegar and cook for 1 minute. Add thyme (if using dried) and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until veggies are tender. Add fresh herbs and cook for 3-5 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a bit of coconut milk or cream swirled into each bowlful of soup.

Vegan

Wilted Mustard Greens with Acorn Squash and Apple 

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 medium-sized acorn squash (may substitute with other types of winter squash), seeds removed and reserved, peeled if desired, sliced
  • 2 T olive oil
  • to taste salt
  • 1 bunch mustard greens (or mizuna, kale, chard, spinach, or any other greens you have on hand), ribs removed, chopped
  • to taste salt
  • 2 cloves garlic, minced
  • ½ t fresh ginger, minced
  • ¼ C shallot or onion or leek, sliced
  • 1 t maple syrup
  • 1 t molasses
  • pinch cayenne
  • 1 T orange or lemon zest
  • ¼ C orange juice
  • 1 apple or pear, sliced
  • ½ T lemon juice

Directions:

  1. Pre-heat the oven to 350F.
  2. Rub squash with 1 t oil and sprinkle with salt. Roast for 15 minutes, flip, and roast for about 15 more (or until squash is tender and pierces easily with a sharp knife).
  3. Toss squash seeds with 1 t oil and a pinch of salt. Roast on a baking sheet for about 10-15 minutes, or until crispy, stirring once. Salt lightly once removed from the oven.
  4. Heat skillet and add remaining oil. Add greens and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring occasionally. Add garlic through orange juice and cook for about 5 minutes more, stirring occasionally. Add apples or pears and cook for about 5 minutes, or until fruit is a bit tender, adding more orange juice if needed. Remove from heat and add lemon juice and taste for seasoning.
  5. Serve greens topped with roasted squash and roasted seeds.

Spotlight on the Herb

Sweet and Spicy Lemongrass Stir Fry

Photo credit De Ma Cuisine

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

Ingredients:

  • Soba noodles
  • 1 T coconut oil
  • 1 head broccoli, cut into bite sized pieces
  • 1 radish, julienned
  • 1 hot pepper, seeds and ribs removed, minced
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • 2 C greens (kale, spinach, chard, bok choy, mizuna etc), chopped
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T honey
  • ½ t ginger, dried
  • to taste, salt
  • lemon wedges, for serving

Directions:

  1. Boil salted water.
  2. Whisk together sauce ingredients. Set aside.
  3. Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
  4. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  5. Heat skillet and add oil. When hot add broccoli, squash, chili pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and greens and cook 1 min more (or until veggies are tender crisp).
  6. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  7. Serve veggies over pasta. Serve with a squeeze of lemon.

Something for the Sweet Tooth

Orange Glazed Coffee Cake

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 package dry yeast
  • ½ cup warm milk
  • ½ cup sugar
  • 1 tbsp grated orange zest
  • 1 egg beaten
  • ¼ cup warm water
  • ½ cup fresh orange juice
  • ½ cup ricotta cheese
  • ½ tsp salt
  • 3 ½-4 cups flour
  • Glaze:
  • 1 egg beaten
  • Icing:
  • 1 cup powdered sugar
  • 1 ½-2 tbsp fresh orange juice

Directions:

  1. Preheat Oven to 425º. In a bowl dissolve yeast in warm water. Let stand until foamy, 10 minutes.
  2. Stir warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture.
  3. With a mixer slowly mix 2 cups flour into above mixture until moist dough has formed. Beat in remaining flour until the dough becomes stiff.
  4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  5. Place the dough into a large oiled bowl. Cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 ½ hours.
  6. Punch the dough down and knead for another couple of minutes. Divide into 3 equal pieces. Roll each piece into a 20 inch long rope.
  7. Braid the ropes together.
  8. Coil the braided dough in a prepared spring form pan, or pan of your choice, that has been buttered.
  9. Cover loosely with a damp cloth and let rise again for about 30 minutes or until doubled in size.
  10. Brush the dough with glaze and bake until the top of the cake is golden brown, about 25-30 minutes.
  11. Turn the cake out on a wire rack.
  12. Prepare the icing and drizzle over the warm cake.

Snack Attack

Popcorn Balls

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • ¾ c light corn syrup
  • 2½ c + 2 Tbsp powdered sugar
  • ¼ c butter
  • 1 c marshmallows
  • 2 tsp cold water
  • 5 qt popped popcorn

Directions:

  1. In a saucepan over medium heat, combine the syrup, butter, water, sugar and marshmallows. Heat and stir until the mixture comes to a boil.
  2. Carefully combine the hot mixture with the popcorn, coating each kernel.
  3. Grease hands with butter and quickly shape the coated popcorn into balls before it cools.
  4. Wrap with plastic wrap and store at room temp.
  5. Want to turn these up a notch? Try dipping them in a little bit of white or dark candy chocolate and decorating with your favorite candy or frosted wreath for the perfect holiday treat.

Super Salads

Roasted Beet and Mandarin Orange Salad

Photo credit Rebecca Thomas of Seeks a Little Solace

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

Ingredients:

  • 4 small beets
  • 2 tsp olive oil
  • ½ tsp course ground pepper, divided
  • ¼ cup orange juice
  • 1 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 1 Tbsp parsley, chopped
  • 1/8 tsp garlic powder, or
  • ¼ tsp salt
  • 1 clove garlic, minced
  • 4 cups mixed greens
  • 2 mandarin oranges, peeled and sectioned
  • ¼ cup coarsely chopped walnuts, toasted

Directions:

  1. Preheat Oven to 375º.
  2. Trim & wash beets. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat. Place beets on a baking pan and roast for 40-45 min., until tender. Cool and then peel beets and cut into ½ inch wedges.
  3. Mix orange juice, 1 Tbsp olive oil, vinegar, parsley, ¼ tsp pepper, garlic and salt, set aside.
  4. Divide mixed greens onto 4 plates. Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply