Recipes Inspired by the Box! Fri/Sat July 17-18, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week  Caesar Soup

Simple Suppers – Cabbage Rolls with Bulgur Wheat and Sausage

Vegetarian – Grilled Cheese with Gruyère and Turnips and Mushroom and Turnip Soup

Preserving the Seasons – Bread and Butter Pickles

Pizza Pizza Pizza – Okonomiyaki (Japanese Pizza)

Spotlight on the Herb – Lemongrass Roasted Chicken


Soup of the Week 

Caesar Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 slices bacon
  • 1 T olive oil
  • 1 small summer squash, diced
  • ½ t dried basil
  • 1 shallot, diced
  • 6 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • 6 C lettuce, washed and torn
  • 4 C vegetable stock
  • 2 C bread, torn
  • 1 T lemon juice
  • 2 T mayonnaise
  • olive oil, for topping
  • parmesan cheese, grated, for topping

Directions:

  1. Pre-heat oven to 350F.
  2. Cook bacon and drain on a paper towel lined plate.
  3. Heat a soup pot. Add oil. When oil is hot, add squash, basil, shallot, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
  4. Add dijon and balsamic vinegar, and cook 1 minute.
  5. Add lettuce and wilt down for 2-3 minutes, stirring constantly.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
  7. Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
  8. Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
  9. Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

Simple Suppers

Cabbage Rolls with Bulgur Wheat and Sausage

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 1 medium summer squash, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1/4 C fresh Italian herbs (combination of any or all: basil, thyme, oregano, parsley, and rosemary), chopped
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2½ – 3 C tomato sauce

Directions: 

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and squash, and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9×13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

Notes:

Serve with a green salad (lettuce, tomato, nuts, and an olive oil and balsamic vinegar dressing with plenty of fresh herbs), and chilled cantaloupe for dessert.


Vegetarian 

Grilled Cheese with Gruyère and Turnips and Mushroom and Turnip Soup

Photo credit De Ma Cuisine

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

Ingredients:

Soup

  • 1-2 olive oil
  • 1-2 turnips, chopped
  • 1-2 potatoes, chopped
  • 1 onion, chopped
  • to taste salt
  • to taste pepper
  • 1 C mushrooms, chopped
  • 2-3 cloves garlic, diced
  • 1 t fresh thyme, chopped
  • 1 t fresh savory, chopped
  • 3-5 C vegetable stock
  • 1/2 C heavy cream
  • 1 T fresh parsley, chopped

Sandwiches

  • 1 T olive oil
  • 1-2 turnips, sliced
  • handful greens (turnip greens if you have ‘em)
  • to taste salt
  • splash of maple syrup
  • olive oil or butter
  • bread (2 slices per person)
  • salt
  • gruyère cheese, sliced
  • 1 t dijon mustard

Directions:

  1. Heat a soup pot. Add olive oil. Sauté turnips, potatoes, and onion with salt and pepper. Add mushrooms, garlic, thyme, and savory, and cook for 3 minutes more, stirring often. Add stock. Cook until everything is tender. Remove from heat and stir in cream, and parsley. You could blend this up for a creamy soup, or leave it as is.
  2. While the soup cooks, heat a skillet and add olive oil. Add turnips and sauté for about 5 minutes, or until tender and crispy. Add the greens, salt, and a splash of maple syrup to the pan. Cook until greens are wilted. Taste and adjust seasoning if needed.
  3. Spread some olive oil or butter on the outside of the slices of bread, add a sprinkle of salt. Top the non-oiled sides of the bread with gruyère, some dijon mustard, and the turnips and greens. Close the sandwich and grill it all up until the bread is crispy and browned and the cheese is melted. Serve with soup.

Preserving the Seasons – Bread and Butter Pickles

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 5 lbs cucumbers sliced
  • 1 good sized onion, chopped
  • 2 pints vinegar
  • 2 cups sugar
  • 2 tbsp mixed pickling spices

Directions:

  1. Sprinkle cucumbers and onion with salt and let stand for about 3 hours in the refrigerator.
  2. Bring sugar, vinegar and pickling spices to a boil. Fill your jars with cucumbers and onion.  Pour the liquid over the cucumbers.  Place the lids and seals on jars and can for approximately 10 minutes.

Pizza Pizza Pizza

Okonomiyaki (Japanese Pizza)

Photo credit Rebecca Thomas of Seeks a Little Solace

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

Ingredients:

  • 2 cups cabbage, finely shredded
  • 1 cup shallots, well washed and chopped
  • 2/3 cup whole wheat pastry flour
  • A couple of pinches of sea salt
  • 2 eggs beaten
  • 1 Tbsp olive oil
  • Slivered almonds, chives/herbs for garnish

Directions:

  1. Combine the cabbage, shallots, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour.  Stir in the eggs and mix until everything is evenly coated.
  2. Heat a large skillet over medium heat and add a generous splash of olive oil.  Scoop cabbage mixture into pan and press into pancake shape.  Cook 4-5 minutes, until bottom is golden.  Flip over and cook other side until golden brown.
  3. When finished sprinkle with slivered almonds and herbs.

Spotlight on the Herb

Lemongrass Roasted Chicken

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

Ingredients:

  • 2 tbls. finely chopped shallots
  • 1 tbls. finely chopped garlic
  • 1 tbls soy sauce
  • 1 tbls finely chopped hot pepper
  • 1 tbls sugar
  • 4 ½ tsp fish sauce
  • 1 ½ tsp kosher salt
  • 2 tbls finely chopped cilantro
  • 1 tbls vegetable oil
  • 1 stalk finely minced lemongrass
  • 1 chicken (3-4 pounds), rinsed and patted dry

Directions:

  1. In a cooking dish large enough to hold the chicken combine shallots, garlic, hot pepper, soy sauce, sugar, fish sauce, salt and chopped lemongrass reserving 2 tbls for future use. Add the chicken, turn in the marinade to coat. Pour excess marinade into the cavity and marinate in the refrigerator at least 3 hrs., but it is better overnight.
  2. Heat oven to 350 degrees.
  3. Put chicken, breast side down on a rack in a roasting pan. Roast 20 min per pound. Turn over and roast until nicely browned, about another 20 min per pound. About 10 min before chicken is done combine remaining lemon grass with cilantro and vegetable oil and baste the chicken. Chicken is done when juices run clear. Let stand 10 min

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply