Recipes Inspired by the Box!
Fri/Sat, January 6-7, 2017

At a Glance – Recipes Inspired by the Box

Rainbow Salad

Chopped Salad with Oranges

Rustic Winter Vegetable Tarts

Twice Baked Sweet Potatoes

Cauliflower Stew

Brussels Sprouts and Greens Saute


Rainbow Salad

Recipe by Carol Peterson

Ingredients:

  • ¼ wedge of cabbage (white or red)
  • ¼ wedge of Napa cabbage
  • 1 Daikon radish shredded
  • 1 stalk celery or ½ bulb fennel
  • 1 large carrot shredded
  • 1 green apple chopped
  • 1 orange peeled and wedged

Dressing:

  • ¼ c water
  • ¼ c cider vinegar
  • 1 tbsp sugar
  • 1 tsp olive oil
  • 1 tsp corn starch
  • ½ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp mustard powder
  • ¼ tsp poppy seeds

Instructions:

  1. Mix all salad ingredients in a bowl. Make adjustments to the amounts of ingredients as needed to reflect the number of people you need to feed.
  2. Mix all dressing ingredients in saucepan. Bring to a boil; cook, whisking until dressing is thickened. Remove from heat and cool.

Chopped Salad with Oranges

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1½ C raw nuts (almonds, walnuts, pinenuts), chopped
  • pinch cayenne
  • to taste salt
  • 2 C greens (kale, chard, spinach, mizuna), chopped
  • 1 C cabbage, shredded
  • 1 C broccoli or cauliflower, finely chopped
  • 1 C radish or carrot, grated
  • ¼ C shallot, leek, or red onion, minced
  • 2 C orange, chopped (drained in a strainer to catch excess juice for dressing)
  • 4 t dijon mustard
  • 2 t honey (or maple syrup)
  • to taste salt
  • 2 T rice vinegar
  • ¼ C orange juice
  • 6 T olive oil

Instructions:

  1. Heat a dry skillet. Add nuts and toast for 3 minutes over medium-low, turning often. Toss with cayenne and salt and set aside.
  2. (If using kale, massage with a bit of salt and some olive oil, using hands, for 3-5 minutes.) Toss greens through shallot.
  3. Whisk dijon through rice vinegar, add orange juice that’s drained from chopped orange and top up to make ¼ C. While whisking, stream in olive oil to create an emulsion. Taste for seasoning.
  4. Toss veggies with oranges and dressing. Top with nuts.

Rustic Winter Vegetable Tarts

Recipe by Carol Peterson

Ingredients:

  • 7 ½ cups of winter vegetables
    (such as Brussels Sprouts, Carrots, Turnips, Red Onion, Sweet Potatoes, Rutabagas, Leeks, Butternut Squash)
  • 4 slices of bacon
  • 3 Tbsp olive oil
  • 2 Tbsp thyme
  • 1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
  • 1 cup crumbled goat cheese (4 oz)
  • 1 Tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • Rosemary (optional)

Instructions:

  1. Peel and seed your vegetables as necessary and cut into bite size chunks.
  2. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes.
  3. Roll out each pie crust and divide into four individual squares. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside.
  4. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart.
  5. Sprinkle veges with remaining goat cheese. Bake 20 minutes at 375º or until tarts are golden brown.

Twice Baked Sweet Potatoes

Recipe by Carol Peterson

Ingredients:

  • 2-4 sweet potatoes
  • 5 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch cayenne pepper
  • ½ stick butter
  • Oil for roasting
  • Salt and pepper
  • ½ c chopped pecans

Instructions:

  1. Pre-heat oven to 375F. Lightly scrub potatoes.
  2. Place on roasting tray and bake until tender; 1 hour 15 min.
  3. Remove and allow to cool before cutting off the top third lengthwise. Scoop out the flesh using a large spoon.
  4. Add the potato flesh, 2 tbsp of sugar, cinnamon, nutmeg, cayenne pepper, and butter to a food processor. Process until ingredients are combined and smooth. Season with salt and pepper.
  5. Combine remaining sugar and pecans and sprinkle the top of each potato, Bake 10 min.

Cauliflower Stew

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 onion finely chopped
  • 3 ripe tomatoes, finely chopped
  • 1 head cauliflower, stemmed and cut into bite-size florets
  • 1 jalapeno, stemmed,seeded,chopped
  • 1 c chopped kale
  • 2 tsp minced ginger
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 can full-fat unsweetened coconut milk
  • 1 tsp sea salt
  • 2 tbsp chopped cilantro

Instructions:

  1. Wash, chop, and prepare all the ingredients.
  2. In a large saucepan, heat the coconut oil for 30 seconds on medium heat.
  3. Add the cumin seeds and stir until they start to jump.
  4. Next, add the onions and cook until they become translucent.
  5. Add tomatoes and cook until they soften.
  6. Incorporate all the other ingredients, cover the pan and simmer for about 15 min. Stir to prevent burning..
  7. You may blend this before serving to make a creamy soup. Taste and adjust seasonings prior to serving.

Brussels Sprouts and Greens Saute

Recipe by Carol Peterson

Ingredients:

  • Brussels sprouts, cut in half
  • Greens of your choice: Choi, chard, cabbage,collards, kale
  • 2 c sliced mushrooms (optional)
  • 6 slices bacon, cut into 1 inch pieces
  • ¼ c chicken broth
  • 1 carrot, shredded
  • salt and pepper to taste
  • green garlic, diced

Instructions:

  1. Brown your bacon in a skillet, remove with slotted spoon and place on paper towel.
  2. Leave a couple tbsp of bacon drippings in pan and leave heat on. Place sprouts and greens that have been cut into strips, shredded carrots and mushrooms, and diced green garlic in skillet along with broth. Sauté until sprouts are fork tender and greens wilted.

Author Uncle Vern

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