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Recipes Inspired by the Box!
Fri/Sat March 25-26, 2016

At a Glance – Recipes Inspired by the Box

Veggie Pot Pie

Grilled Asparagus Salad

Pasta with Green Garlic Sauce

Wilted Mustard Greens

Scalloped Potatoes and Carrots

Orange and Greens Smoothie


Veggie Pot Pie

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • ½ C lentils or tofu (optional), chopped, if tofu
  • ¼ C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • ½ t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2¼ C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Instructions:

  1. Pre-heat the oven to 350F.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  3. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6″ ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.

Grilled Asparagus Salad

 

Recipe by Carol Peterson

Ingredients:

  • Salad:
  • 1 lb asparagus
  • ½ c olive oil
  • salt
  • ground pepper
  • 3 c mixed greens(lettuce, kale, mizuna)
  • 1 cucumber cut into ½” dice
  • 1 c grape tomatoes
  • 1 c shredded daikon radish and carrots
  • ½ c kalamta olives,chopped
  • 8 ounces sharp white cheddar cut in a ¼ inch dice
  • optional: pea tendrils
  • For dressing:
  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp grainy mustard
  • 1 tbsp chopped tarragon or dried

Instructions:

  1. On bbq or in oven grill asparagus. Brush the asparagus with olive oil and season with salt and pepper.
  2. Grill with high heat turning until tender. Cool then cut into 1” pieces.
  3. In large bowl, toss the mixed greens with grilled asparagus,cucumber,tomatoes, shredded radish and carrots, olives and cheese.
  4. In a bowl whisk the following together for dressing: 3 tbsp fresh orange juice,1 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp grainy mustard, 1 tbsp chopped tarragon or dried
  5. After all has been whisked together drizzle desired amount over your plated salad. Serve with pita chips or fresh pita bread.

Pasta with Green Garlic Sauce

Recipe by Carol Peterson

Ingredients:

  • 1 ½ cup ricotta cheese
  • ½ cup finely chopped green garlic
  • 2 tbsp chopped parsley
  • Salt and pepper to taste
  • 1 lb pasta
  • 2 tbsp butter
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Combine ricotta cheese, green garlic and 1 tbsp parsley in a bowl and season with salt and pepper.
  2. Bring water to a boil and cook pasta.
  3. Remove ½ cup of pasta water before draining pasta.
  4. Add the pasta water to the cheese mixture, whisking together until smooth and creamy.
  5. Drain the pasta and add along with the butter to the cheese sauce.
  6. Toss together with Parmesan cheese.  Garnish with some parsley.

Wilted Mustard Greens

Recipe by Carol Peterson

Ingredients:

  • 1 bunch mustard greens, stems and coarse ribs discarded
  • 1 large garlic clove, minced
  • 2 Tbsp unsalted butter
  • ¼ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste

Instructions:

  1. Cook mustard greens in boiling salted water, stirring to submerge, until wilted & tender, about 5 min.
  2. Transfer to a large bowl of cold water to stop cooking.
  3. Drain in a colander pressing to squeeze out excess moisture.  Coarsely chop.
  4. Cook garlic in butter over moderately low heat, stirring until softened, about 2 min.
  5. Add boiled greens, salt & pepper & cook, covered, stirring occasionally, until heated through, about 5 minutes.

Scalloped Potatoes and Carrots

 

Recipe by Carol Peterson

Ingredients:

  • 2 cups water
  • 6 cups potatoes thinly sliced
  • 2 medium onions, thinly sliced
  • 4 medium carrots, diagonally sliced
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tsp salt
  • ⅛ tsp pepper
  • 2 tbsp fresh tarragon
  • 1 ½ c milk
  • 1 ½ c grated cheddar cheese

Instructions:

  1. Boil potatoes, carrots, and onions cover and Cook for 10 minutes or until fork tender.
  2. In a medium saucepan, melt butter, and stir in flour, water, salt, pepper and tarragon.
  3. Add the milk and blend well.
  4. Bring to a boil over medium heat, stirring until thickened and smooth.
  5. Stir in the cheese, cook over low heat, stirring constantly until cheese melts.
  6. In a lightly greased 9×13 inch baking dish, layer half the potato, onion and carrot mixture. Top with half of the cheese sauce.
  7. Repeat. May sprinkle the top with a bit of parsley. Bake, covered for 30 min at 375º or until they are tender. Remove cover the last 10 minutes of baking to become a golden brown.

Orange and Greens Smoothie

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics (Adapted)

Ingredients:

  • 1 large orange or minneola, top cut off, segments scooped out (if you want to serve smoothie in peel – if not just peel, de-seed, and roughly chop)
  • 1-2 C kale, roughly chopped
  • 1 frozen banana (or very ripe non-frozen banana)
  • 1 apple, roughly chopped
  • ½ C yogurt (any kind) (or may use silken tofu or omit altogether)
  • 1-2 T maple syrup or honey
  • ½ C milk (any kind) (or use orange juice)

Instructions:

  1. Blend until smooth, adding liquid last until you reach desired consistency. Taste for sweetness.
  2. Serve in the orange peel to save on dishes.

 

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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