Recipes Inspired by the Box! Fri/Sat, March 21-22, 2014

At a Glance – Recipes Inspired by the Box

Super Sides – Twice Baked Potatoes

Simple Suppers – Chicken and Asparagus Crêpes

Super Salads – Kale and Beets with Spicy Pepitas

Perfect Pastas – Great Green Vegetable Pasta

Something for the Sweet Tooth – Apple Bourbon Galette

Creative Casseroles – Chicken and Rice Casserole


Super Sides

Twice Baked Potatoes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 large potatoes (Russets if you have ‘em), halved lengthwise
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3/4 C cheese, grated
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder

Directions:

  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes:

Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.
Prep and veggie cooking can be done while the potatoes roast.


Simple Suppers 

Chicken and Asparagus Crêpes

Recipe via Carol Peterson of Abundant Harvest Organics

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 Crêpes

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

Directions:

  1. Preheat Oven to 350º.
  2. In a medium bowl, whisk together milk, egg, egg yolk, and butter.  Gradually add flour mixture to milk mixture, whisking until smooth.
  3. 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 crêpes on a plate.
  4. 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.
  5. Spoon ¼ cup chicken mixture down center of 1/3 of each crêpe.  Place asparagus spears over chicken mixture.  Fold edges of crêpe over filling, and place, seam side up, in prepared baking dish. Sprinkle ½ cup Swiss cheese over crêpes.  Bake for 10 minutes, or until cheese is melted and crêpes are hot.

Super Salads

Kale and Beets with Spicy Pepitas

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)

See original recipe here

Ingredients:

  • 2 medium beets
  • 1 large bunch lacinato kale (also known as dinosaur kale in our house)
  • 1 cup raw pepitas
  • 1 tablespoon maple syrup
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 cup apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard
  • 2 teaspoons honey
  • pepper
  • 1/3 cup olive oil

Directions:

  1. First, roast the beets. This takes a while, and so you can roast them at any time when you have something else in the oven- then you’ll have beets ready to go when you’re craving this salad. Preheat the oven to 375 degrees. Wrap each beet in tin foil, then roast in the oven until they are tender when pricked with a fork, 60 to 90 minutes. Remove tin foil, and then slide the beets right out of their skins. Cut into 1-inch bites.
  2. Then make the smoky pepitas. Combine the maple syrup, smoked paprika, and 1/2 teaspoon of the salt in a small bowl. Mix well. Add the pepitas and toss to combine. Transfer to a small skillet, and cook, stirring frequently, over medium heat until they start to pop and smell roasted, about 4 minutes. Set aside.
  3. Wash and dry the kale. Remove the stems, then cut the leaves into thin ribbons. Transfer to a large serving bowl. Add the chopped beets.
  4. Make the dressing: In a 2-cup mason jar, combine the cider vinegar, balsamic vinegar, mustard, honey, remaining 1/2 teaspoon salt, pepper, and olive oil. Put a lid onto the jar and shake well.
  5. Pour the dressing over the kale and beets. Toss until entirely coated. The salad can sit in the fridge for up to a day, or can be eaten right away. Sprinkle the pepitas over top just before serving.

Perfect Pastas
Great Green Vegetable Pasta
Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • 1 cup cottage or ricotta cheese
  • 1/3 cup Parmesan cheese
  • ½ cup milk (optional if using cottage cheese)
  • 1 clove garlic
  • 2 Tbsp fresh basil (dried 2 tsp)
  • ½ tsp salt
  • 2 Tbsp parsley (dried 2 tsp)
  • 12 ounces linguini or spaghetti
  • 1 cup spinach
  • 1 C broccoli
  • 1 cup pea tendrils
  • 2 cups asparagus (cut into segments)
  • 1 cup peas
  • ¼ cup green onion, chopped
  • 2 Tbsp butter

Directions:

  1. Stir together ricotta, Parmesan, milk, garlic, salt, and parsley in a bowl and set aside.
  2. In a large soup pot of boiling water, start cooking pasta according to package directions. Stir in spinach, broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in asparagus and pea tendrils slowly; boil for 2 minutes. Stir in peas and green onion slowly; boil 1 minute. Remove from heat. Drain well and return to soup pot. Toss with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with Parmesan cheese and freshly ground pepper.

Something for the Sweet Tooth 

Apple Bourbon Galette

Photo credit De Ma Cuisine

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

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

Directions:

  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.

Creative Casseroles 

Chicken and Rice Casserole

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t unsalted butter
  • 1 t olive oil
  • 1 C brown rice
  • 1 C white wine (or vegetable or chicken stock)
  • 1 C cold water
  • 1 head broccoli, chopped
  • 1 carrot, cut into long slices
  • water (for steaming)
  • 1 C chicken, cooked and chopped – I used leftovers
  • 1 C almond milk
  • to taste, salt
  • to taste, pepper
  • ¼ C cheddar cheese, shredded
  • ¼ C parmesan cheese, shredded

Directions: 

  1. Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
  2. Add water to a pot with a steamer basket, place carrots and broccoli to the steamer. Steam until veggies are tender, about 15 minutes or so (you could add carrots first and broccoli halfway through, since it will take a bit less time to cook). (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

Author Rachel Oberg

More posts by Rachel Oberg

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