Recipes Inspired by the Box! Fri/Sat March 13-14, 2015

At a Glance – Recipes Inspired by the Box

Vegetarian – Roasted Sea Kale and Asparagus with Mâche and Lemon Vinaigrette

Quick and Easy  Rotini Pasta with Fresh Tomato Sauce

Spotlight on the Herb – Sweet and Spicy Roasted Beet and Carrot Soup

Simple Suppers – Shepherd’s Pie

Soup of the Week – Caesar Soup

Super Salads – Orange and Arugula Salad


Vegetarian

Roasted Sea Kale and Asparagus with Mâche and Lemon Vinaigrette

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 C sea kale shoots (or 1 fennel bulb, thinly sliced)
  • 20 asparagus, ends snapped off
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley (or basil or tarragon), chopped
  • to taste salt
  • 1 T spring onions, chopped
  • 3 T to ¼ C olive oil
  • 1 pint (2 C) mâche

Directions:

  1. Pre-heat the oven to 425F.
  2. Toss sea kale and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  3. While veggies roast, whisk lemon juice through spring onion. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  4. Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)

Quick and Easy 

Rotini Pasta with Fresh Tomato Sauce

Photo credit De Ma Cuisine

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

Ingredients:  

  • ½ lb ground beef
  • 1 T olive oil (opt.)
  • 1 small red onion, chopped
  • 1/4 C radish, chopped
  • 3-4 medium tomatoes, chopped
  • 1/2 C sweet potato, chopped
  • 1 carrot, grated
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • 1/2 t fresh (or ¼ t dried) savory
  • 1 t  fresh (or ½ t dried) parsley
  • 1  t fresh (or ½ t dried) basil
  • 1/2 t fresh (¼ t dried) oregano
  • Pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • ½ C pasta water
  • ½ pkg rotini rice pasta (or your favorite kind of pasta)
  • Parmesan cheese, grated, for topping

Directions: 

  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add ½ C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.

Spotlight on the Herb 

Sweet and Spicy Roasted Beet and Carrot Soup

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients: 

  • 1 large beet (about 2 C), peeled and cut into ½” cubes
  • 3 t olive oil, divided
  • to taste salt
  • to taste pepper
  • 3 carrots (about 1½ C), cut into ½” chunks
  • ¼ head of cauliflower (about 2 C), cut into bite sized pieces
  • 1 T olive oil
  • 2 cloves garlic, diced
  • 2 T balsamic vinegar
  • 4 C vegetable stock
  • 2 C water
  • to taste salt
  • to taste pepper
  • good sprinkle cayenne
  • lemon slices, for serving
  • ½ t dill (optional), finely chopped, for topping

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
  3. Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
  4. Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and carrots from the oven. Flip cauliflower, and roast 10 minutes more.
  6. Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
  7. Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.
Notes:
*If you don’t care if the cauliflower turns pink, you’re welcome to add it now.

Simple Suppers

Shepherd’s Pie

Photo credit De Ma Cuisine

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

Ingredients: 

  • ½ lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 1 C cauliflower, chopped
  • 1 C radishes, chopped
  • 1 small onion (or 1 bunch spring onions), chopped
  • to taste, salt
  • to taste, pepper
  • ½ t chili powder
  • ½ t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C greens (collard, mustard, chard, kale, etc…)
  • 1 C peas (frozen are fine)
  • 5 cloves garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • ¼ C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes or sweet potatoes)
  • ½ to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder

Directions:

  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add carrots through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender. Add greens and wilt down, 2 minutes.
  3. Add peas and garlic, cook 1 minute.
  4. Add balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.

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 apple, diced
  • ½ t dried basil
  • 1 stalk spring onion, diced
  • 6 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • 6 C lettuce (or any kind of greens), 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 apple, basil, spring onion, 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).

Super Salads 

Orange and Arugula Salad

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

Ingredients:

  • 1 orange, peeled and cut into segments
  • 1 bunch of greens (arugula, chard, kale) washed and torn for salad
  • 1 bunch arugula flowers, removed from stems
  • Juice of half a lemon
  • Olive oil for drizzling over salad
  • Salt and pepper

Directions:

  1. Arrange greens and arugula flowers on plate and scatter the orange slices on top. Squeeze the lemon directly over the salad and drizzle olive oil and sprinkle with salt and pepper.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply