Recipes Inspired by the Box!
Fri/Sat March 11-12, 2016

At A Glance Recipes Inspired by the Box

Choi Stir Fry with Almonds and Tofu

Cauliflower Salad

Sauteed Rainbow Chard with Shallots and Garlic

Chicken and Asparagus Crepes

Cauliflower Cheese Pie with Potato Crust

Orange Breakfast Rolls


Choi Stir Fry with Almonds and Tofu

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

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 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 C cabbage (or collard greens or kale), chopped
  • pinch salt
  • 2 cloves garlic, minced
  • 1 head choi leaves, chopped
  • 2 T almonds, chopped, for serving

Instructions:

  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 and choi 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.

Cauliflower Salad

Recipe by Carol Peterson

Ingredients:

  • 1 head cauliflower, broken into buds
  • 1 bunch green onions
  • 1 bunch radishes sliced
  • ¾ lb. Monterrey Jack or Longhorn cheese, grated
  • Pepperoni or ham, sliced or cubed into small pieces
  • ¼-1/2 cup Italian dressing

Instructions:

Layer ingredients in order given. Pour dressing over salad. Cover and let marinate for 24 hours in the refrigerator.


Sauteed Rainbow Chard with Shallots and Garlic

 

Recipe by AHO Kitchen Team

Ingredients:

  • 1 Bunch of Rainbow Chard, chopped
  • 3 Shallots, sliced thin
  • 5 Cloves of Garlic, minced
  • 3 Tablespoons of Butter
  • 1 tsp of Chicken Bouillon
  • 1/4 Cup Dry White Wine
  • Salt to taste
  • Red Chili Flakes to taste

Instructions:

  • Add your Butter and Dry White Wine to a hot saute pan and top the Butter pad with your Chicken Stock.
  • When Butter is melted, add in Shallots and Garlic, Salt, and Chili Flakes and cook till lightly browned.
  • Add in your bunch of chopped Rainbow Chard to the pan, toss and saute until wilted. Enjoy!

Chicken and Asparagus Crepes

Recipe by Carol Peterson

Ingredients:

  • 2 Tbsp butter
  • 1 can cream of chicken soup or cream of mushroom soup
  • ½ small onion, chopped
  • 1/8 cup dry sherry
  • ¼ cup shredded fontina cheese
  • 1 cup chopped cooked chicken
  • 8 asparagus spears, steamed until crisp tender
  • ½ cup shredded Swiss cheese

Savory Crepes

  • ¾ cup flour
  • ½ tsp salt
  • 1 ¼ cups milk
  • 1 large egg
  • 1 egg yolk
  • 1 tsp butter, melted

Instructions:

  • Preheat Oven to 350º. In a medium bowl, whisk together milk, egg, egg yolk, and butter.
  • Gradually add flour mixture to milk mixture, whisking until smooth.
  • Heat an 8 inch nonstick skillet over medium-high heat.  Spoon 2 ½ Tbsp of batter into skillet; cook for 30-45 seconds.
  • Loosen crepe with a spatula, and carefully turn over.  Cook for 30-45 seconds, transfer to plate.
  • Repeat procedure with remaining batter, stacking crepes on a plate.
  • In a large skillet, melt butter over medium heat. Add cream soup and onion and cook for 2 minutes.
  • Stir in sherry, Fontina cheese and chicken.  Cook until cheese is melted.
  • Spoon ¼ cup chicken mixture down center of 1/3 of each crepe.
  • Place asparagus spears over chicken mixture.
  • Fold edges of crepe over filling, and place, seam side up, in prepared baking dish.
  • Sprinkle ½ cup Swiss cheese over crepes.
  • Bake for 10 minutes, or until cheese is melted and crepes are hot.

Cauliflower Cheese Pie with Potato Crust

 

Recipe by Carol Peterson

Photo by Jess Lessard

Ingredients:

  • 2 cups packed grated raw potato (could use rutabaga)
  • ¼ cup grated onion
  • 1 egg white lightly beaten
  • ½ tsp salt
  • A little oil
  • Flour for fingers
  • Filling:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • Black pepper to taste
  • ½ tsp salt
  • ¼ tsp thyme
  • 1 head cauliflower, in small pieces
  • 2 eggs
  • ¼ cup milk
  • 1 cup grated cheese
  • Paprika

Instructions:

  • Preheat oven to 400°. Oil a 9 inch pie pan.
  • Combine grated potato and onion, salt and egg white in a small bowl and mix well.
  • Transfer to the pie pan and pat into place with lightly flowered fingers building up the sides into a handsome edge. Bake for 30 minutes.
  • Then brush the crust with a little oil and bake it for 10 more minutes.
  • Remove from oven and turn the temperature down to 375°. Heat the olive oil or butter in skillet, add onion, garlic, salt, pepper, herbs and sauté for about 5 minutes.
  • Add cauliflower, stir and cover. Cook until tender. Spread half of cheese onto baked crust.
  • Spoon sautéed veggies on top. Sprinkle on remaining cheese.
  • Beat the eggs and milk together and pour over the top. Dust with paprika.
  • Bake as 35-40 minutes until set and serve

 Orange Breakfast Rolls

 

Recipe by Carol Peterson

Photo by subscriber Jennifer Greene

Ingredients:

  • 4 cups flour
  • 1 1/3 cups sugar
  • 1 ½ cups milk
  • ½ cup shortening
  • 1 cup orange juice
  • 4 tbsp butter
  • 2 tbsp grated orange rind
  • 6 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt

Instructions: 

  • Preheat Oven to 350º.
  • In a saucepan stir together orange juice, butter, orange rind and 2/3 cup sugar.  Bring this to a boil and allow to boil for about 3-4 minutes.
  • In a mixing bowl; mix together remaining sugar and cinnamon.
  • Combine the flour, salt and baking powder.
  • Cut in the shortening until you have a crumbly mixture.
  • Pour in milk and mix lightly.
  • Divide the dough into two parts.  Pat the dough out into two rectangles on a floured surface so it is about ½ inch thick.
  • Sprinkle the cinnamon and sugar mixture evenly over the dough.
  • Roll the dough up like a jelly roll.  Cut each roll into 12 slices.
  • Arrange on the orange mixture in the baking dish cut side down. Bake for 40 minutes.
  • You may invert the pan and have the orange juices from the bottom slide over the rolls or remove from the original baking position.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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