Recipes Inspired by the Box! Fri/Sat March 27-28, 2015

At a Glance – Recipes Inspired by the Box

Gluten-Free – Snap Pea Pasta (With Rachel O Instructional Video!)

Simple Suppers  Shepherd’s Pie with Mustard Greens (With Rachel O Instructional Video!)

Vegan – Crispy Tofu with Black Bean Purée and Microgreens

Vegetarian – Winter Frittata

Spotlight on the Herb – Roasted Beet and Mandarin Orange Salad

Super Salads – Baby Artichoke Salad


Gluten-Free

Snap Pea Pasta

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 4-5 slices bacon, cooked and crumbled
  • rotini rice pasta
  • reduced balsamic vinegar (start with ½ C and reduce down)
  • 2 T olive oil
  • 1 spring onion, chopped
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1 tomato, chopped
  • juice and zest from ½ lemon
  • 1 T maple syrup
  • pinch cayenne
  • ½ to 1 C pasta water
  • 2-3 C sugar snap peas, strings removed
  • 1 C parmesan cheese, divided (3/4 C and ¼ C)
  • 2 T almonds, chopped

Directions:

  1. (If bacon isn’t cooked, cook and chop now.)
  2. Cook pasta according to package directions (reserving ½ to 1 C water before draining).
  3. Reduce vinegar in a small saucepan: Bring to a boil, then reduce to a simmer and cook until thickened and syrupy (watch carefully so it doesn’t burn).
  4. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  5. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  6. Add snap peas. Cook 2-3 minutes.
  7. Toss pasta with sauce and ¾ C parmesan cheese.
  8. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.

Simple Suppers

Shepherd’s Pie with Mustard Greens 

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:  

  • 1/2 lb. ground beef
  • 1-2 T olive oil
  • 1 1/2 C broccoli or cauliflower, chopped
  • 3/4 C radish, diced or chopped
  • 2 carrots (1 C), chopped
  • 1 C kale, chard, or cabbage, chopped
  • 3 mustard green leaves, chopped
  • 4-5 cloves roasted garlic*, mashed
  • 1/2 t chili powder
  • pinch cayenne
  • pinch cumin
  • pinch nutmeg
  • 1/2 t smoked paprika (plus more for topping)
  • 1 t salt
  • 1/4 t pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1 t dijon mustard
  • 1 to 1 1/4 C water
  • 4-5 C mashed potatoes (I use leftovers)
  • 1/2 to 1 C cheese, grated (creamy jack and cheddar)

Directions: 

  1. Pre-heat oven to 350F. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mustard greens and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.
  2. Whisk cornstarch with water, dijon, balsamic vinegar, and garlic. Pour over veggies. Stir in beef and mustard greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
  3. Remove from heat. Taste, and adjust seasonings if needed. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.) Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
  4. Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).

Notes:

* To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.


Vegan

Crispy Tofu with Black Bean Purée and Microgreens

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Directions:

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn’t overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

Vegetarian 

Winter Frittata

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1-2 T olive oil
  • ½ onion, chopped
  • 1 C broccoli, roughly chopped
  • ¼ to ½ C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • ¼ t red pepper flakes
  • 1 t fresh parsley
  • ¼ t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C greens (mixture of mustard greens, spinach, kale, chard, or collards), roughly chopped
  • 6 eggs
  • ½ C almond milk
  • fresh parsley, chopped, for topping

Directions:

  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with parsley.

Spotlight on the Herb

Roasted Beet and Mandarin Orange Salad

Photo credit Rebecca Thomas of Seeks a Little Solace

Recipe from Abundant Harvest Organics via Carol Peterson

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

Directions:

  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. Place beets on a baking pan and roast for 40-45 min., until tender. Cool and then peel beets and cut into ½ inch wedges.
  3. Mix orange juice, 1 Tbsp olive oil, vinegar, parsley, ¼ tsp pepper, garlic and salt, set aside.
  4. Divide mixed greens onto 4 plates. Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing.

Super Salads

Baby Artichoke Salad

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

Ingredients:

  • 6-10 baby artichokes, cleaned
  • 1-2 lemons
  • 2/3 cup extra virgin olive oil
  • 2/3 cup sliced Parmesan
  • ½ cup parsley (or mixture of parsley and basil), chopped
  • Salt and pepper

Directions:

  1. Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
  2. Cook the artichokes in boiling salted water until tender, about 8-10 minutes.  Drain and cool.  Cut the artichokes into quarters and place in a large bowl.
  3. Add juice of remaining lemon, olive oil, Parmesan, parsley and toss thoroughly.  Season with salt and pepper.

Author Rachel Oberg

More posts by Rachel Oberg

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