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Recipes Inspired by the Box!
Fri/Sat March 18-19, 2016

At a Glance – Recipes Inspired by the Box

Roasted Beet and Mandarin Orange Salad – Vegan!

Sweet and Spicy Roasted Beet and Carrot Soup – Vegan!

Oven Baked Rutabaga Fries

Caprese Salad

Kale Pesto

Apple Bourbon Galette


Roasted Beet and Orange Salad

 

Recipe by Carol Peterson

Photo by subscriber Rebecca Thomas of Seeks a Little Solace

Ingredients:

  • 4 small beets
  • 2 tsp olive oil
  • ½ tsp course ground pepper, divided
  • ¼ cup orange juice
  • 1 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 1 Tbsp parsley, chopped
  • 1/8 tsp garlic powder, or
  • ¼ tsp salt
  • 1 clove garlic, minced
  • 4 cups mixed greens
  • 2 mandarin oranges, peeled and sectioned
  • ¼ cup coarsely chopped walnuts, toasted

Instructions:

  1. Preheat Oven to 375º.
  2. Trim & wash beets. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat.
  3. Place beets on a baking pan and roast for 40-45 min., until tender.
  4. Cool and then peel beets and cut into ½ inch wedges.
  5. Mix orange juice, 1 Tbsp olive oil, vinegar, parsley, ¼ tsp pepper, garlic and salt, set aside.
  6. Divide mixed greens onto 4 plates. Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.

Sweet and Spicy Roasted Beet and Carrot Soup

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

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

Instructions:

  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.

Oven Baked Rutabaga Fries

Recipe by Carol Peterson

Ingredients:

  • Rutabagas
  • Olive oil
  • Salt
  • garlic powder
  • paprika

Instructions:

  1. Preheat oven to 425°
  2. Peel Rutabagas and slice into ¼ inch rounds, or cut into strips. Place in zip top bag with olive oil and shake.
  3. Spread oil-coated rutabaga pieces on a baking sheet and sprinkle with salt.
  4. Cook about 12 minutes, turning twice.
  5. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika.

Caprese Salad

Recipe by Carol Peterson

Ingredients:

  • 2 cups balsamic vinegar
  • 3 ripe tomatoes
  • 12 ounces mozzarella cheese thickly sliced
  • fresh basil
  • olive oil for drizzling
  • salt and pepper

Instructions:

  1. In a sauce pan, pour balsamic vinegar and bring to a gentle boil until reduced to a pourable thickness, about 15 minutes. Allow to cool.
  2. Arrange sliced tomatoes with a leaf of basil on top, alternating with a slice of mozzarella on a serving plate.
  3. Drizzle with the vinegar reduction. You may add some cucumbers as well.

Kale Pesto

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 bunch kale, washed well and stripped from stems (save stems for stock)
  • 2 cloves garlic
  • ¼ C olive oil
  • to taste salt
  • ¼ C parmesan cheese
  • dash cayenne or red pepper flakes
  • pinch lemon zest
  • pinch ginger
  • 1 lemon, juiced

Instructions:

  1. Place all ingredients in a blending apparatus. Blend for at least 60 seconds, stopping and scraping down the sides if needed.
  2. Taste and adjust seasoning if desired.

Apple Bourbon Galette

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 T honey
  • 2 T butter, cut into small chunks
  • ¼ C coconut palm sugar (or brown sugar or raw sugar)
  • ¼ C maple syrup
  • 2 t bourbon (optional)
  • 2 t vanilla extract
  • 1 T apple cider vinegar
  • pinch salt
  • ½ t cinnamon
  • ¼ t nutmeg
  • 1-2 pinches ginger
  • 1-2 pinches allspice
  • 4-5 (about 4-5 C) apples, thinly sliced
  • 1 pie crust, divided in 4
  • 1 egg, whisked
  • butter, for greasing

Instructions:

  1. Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper.
  2. Whisk together honey through allspice (it’s ok if there are still small chunks of butter).
  3. Toss sweet mixture with apples, making sure all apples are coated.
  4. Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust.
  5. Brush each crust with egg.
  6. Bake for 25-30 minutes, or until crust is golden and flaky.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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