Recipes Inspired by the Box! Fri/Sat March 20-21, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Vegan Fruit Crisp

Soup of the Week  Beet and Beef Borscht

Super Salads – Massaged Kale Salad with Radish and Apple

Savory Sides – Paris Potatoes

Simple Suppers – Collard Greens and Artichoke Dip

Spotlight on the Herb – Roasted Garlic Cauliflower


Something for the Sweet Tooth

Vegan Fruit Crisp

Photo credit De Ma Cuisine

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

Ingredients:

  • 3 C strawberries, chopped
  • 2-3 C apples, chopped
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • ⅓ C honey
  • ⅓ C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
  • ⅓ C maple syrup (or honey)
  • 4 C oats
  • ⅓ C coconut palm sugar
  • 2 T whole wheat flour
  • 1 t cinnamon
  • dash nutmeg
  • pinch allspice
  • ⅓ C maple syrup
  • 3 T coconut oil, melted
  • 2 T honey
  • 1 T coconut oil, plus more for greasing the pan

Directions:

  1. Pre-heat the oven to 350F.
  2. Combine fruit in a bowl.
  3. Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
  4. Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
  5. Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
  6. Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.
Notes:
  • If you’d prefer a non-vegan crisp, use butter instead of coconut oil.
  • If you have vegan friends who don’t eat honey, just use maple syrup.
  • For gluten-free, use your favorite GF flour and oats.

Soup of the Week

Beet and Beef Borscht

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:  

  • 2 T olive oil
  • 1/2 – 1 lb. (stewing) beef*
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 lg. or 8 sm. radishes, chopped (opt.)
  • 3 med. – lg. potatoes, chopped
  • 1 onion, chopped
  • 8 sm. beets, peeled and chopped
  • 1 clove garlic, diced
  • 1 T (or more) red wine vinegar
  • 1 C crushed tomatoes
  • 2 – 4 C water
  • 4 C beef (or chicken, or vegetable) stock*
  • to taste salt
  • to taste pepper
  • 1 C cabbage, chopped
  • Greek yogurt (for topping)

Directions: 

  1. Heat soup pot. Add olive oil, then beef. Cook beef 3 – 5 minutes.
  2. Add carrots through beets, cook for about 8 to 10 minutes. Add the garlic, cook 1 minute. Add the vinegar, to deglaze the pan, cook about 1 minute more.
  3. Add tomatoes, water, stock. salt, and pepper, and bring to a boil. Reduce to a simmer and cook 1-2 hours, adding the cabbage in the last 30 minutes or so. Taste and adjust seasoning if desired.
  4. Serve topped with yogurt.

Notes:

*To make it vegetarian, omit beef, and use vegetable stock.


Super Salads

Massaged Kale Salad with Radish and Apple

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Directions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Savory Sides

Paris Potatoes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • 4 potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt

Directions:

  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

Simple Suppers

Collard Greens and Artichoke Dip

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 4 tbsp butter
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • ¼ cup flour
  • 1 pint heavy whipping cream
  • 2/3 cup grated Parmesan cheese
  • ½ cup shredded cheddar cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ lemon juiced
  • Dash hot sauce
  • Dash Worcestershire sauce
  • 1 bunch collard greens, cooked and drained
  • 1 jar (14 oz) artichoke hearts, drained and chopped

Directions:

  1. Melt butter over medium heat. Add garlic and shallots and sauté until tender.  Stir in flour and cook for 1 minute.  Slowly whisk in the cream and turn up the heat until thickened.
  2. Add the cheeses.  Stir until melted.  Add salt, pepper, lemon juice, hot sauce and Worcestershire sauce.  Fold in collard greens and artichoke hearts.  Bake for 15 minutes until golden brown.

Spotlight on the Herb

Roasted Garlic Cauliflower

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 Tbsp minced garlic
  • 3 Tbsp olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • Salt & pepper to taste
  • 1 Tbsp chopped fresh parsley

Directions:

  1. Preheat oven to 450°.
  2. Grease a large casserole dish and set aside. Place olive oil and garlic in a large re-sealable bag. Add cauliflower, and shake to mix. Pour into prepared casserole dish. Bake for 25 minutes, stirring half way through.
  3. Top with Parmesan cheese and parsley, and broil for 3-5 minutes until golden brown.

Author Rachel Oberg

More posts by Rachel Oberg

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