Recipes Inspired by the Box! Fri/Sat, March 14-15, 2014

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Simple Orange Salad

Super Salads – Hearty Spring Salad with Creamy Red Vinaigrette

Vegan – Mache and Roasted Root Vegetables

Foodie Focus – Shepherd’s Pie of the South

30 Minute Meals – Mediterranean Veggies and Rice

Super Sides – Roasted Turnips with Bacon alongside Almond and Black Pepper Crusted Roast Pork


Something for the Sweet Tooth

Simple Orange Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 3 navel oranges (or 4-6 mandarin oranges)
  • 1 t lemon juice
  • zest from 1 lemon
  • pinch cinnamon
  • 1 t honey

Directions:

  1. Whisk together lemon juice, zest, honey, and cinnamon.
  2. Toss dressing with oranges.

Super Salads

Hearty Spring Salad with Creamy Red Vinaigrette

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Red leaf lettuce
  • Snap peas, whole
  • Fava beans, shelled
  • Strawberries, murcotts, oranges
  • Spring onion
  • Carrots
  • Spinach
  • Lamb’s-quarters
  • Tomato
  • Hard boiled egg

Creamy Red Vinaigrette:

  • 1 shallot or spring onion, minced
  • ½ cup mayonnaise
  • ¼ cup red wine vinegar
  • 25 grinds of fresh black pepper
  • 1-2 tsp olive oil
  • Salt

Directions:

  1. Whisk together vinaigrette and drizzle over salad.

Vegan

Mache and Roasted Root Vegetables

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

Ingredients:

  • 1-2 pounds root vegetables such as carrots, beets, turnips, potatoes, rutabagas
  • Mache greens
  • 1/4 cup olive oil
  • Salt and pepper

Directions:

  1. Preheat oven to 400º. Wash root veggies and remove tops or ends. Cut the larger veggies into wedges. Leave skins of beets on initially and peel after roasting when cool. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast until fork tender, approx 30 min. When veggies are to desired doneness transfer to serving plate and sprinkle with mache greens and drizzle with olive oil, add a squeeze of lemon if desired and season with salt and pepper.

Foodie Focus
Shepherd’s Pie of the South
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 T butter, unsalted
  • 2 spring onions, chopped
  • 1 C corn
  • 1 C mustard greens, chopped
  • 1 C chard or spinach, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • ½ to 1 t red pepper flakes
  • 1 t salt
  • ¼ t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1½ C chicken, cooked and shredded (leftovers work great)
  • ½ C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta (leftover)
  • ½ to 1 C parmesan cheese, grated

Directions:

  1. Heat oven proof skillet (cast iron works great). Add butter and olive oil and let them brown for a minute or two. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
Notes:
I use leftover polenta and chicken for this dish.

30 Minute Meals 

Mediterranean Veggies and Rice

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1-2 C chard, mache, kale, or spinach, chopped
  • 1 spring onion, chopped
  • ½ t (or more) salt
  • pinch pepper
  • 1/2 t fresh basil, chopped
  • 1 t fresh oregano, chopped
  • ⅛ t red pepper flakes
  • 1 t fresh savory (opt.)
  • 1 T fresh parsley, chopped
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping

 Directions:

  1. Re-heat leftover rice with water or stock.
  2. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. Serve topped with a drizzle of good olive oil and some parmesan cheese.
Notes:
If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.

Super Sides

Roasted Turnips with Bacon

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 T unsalted butter, melted
  • 1 T honey
  • 1/2 t salt
  • 1/2 t pepper
  • 3-4 small turnips, chopped in 8-10 pieces
  • 2 slices bacon, cooked and crumbled

Directions: 

  1. Pre-heat oven to 350F.
  2. Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
  3. Whisk butter, salt, and pepper together. Toss with turnips.
  4. Place turnips on baking sheet and roast for 15-20 minutes.
  5. Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn’t burn.)
  6. Toss with bacon and serve.

Notes:

Serve with Almond and Black Pepper Crusted Roast Pork.

Author Rachel Oberg

More posts by Rachel Oberg

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