Recipes Inspired by the Box! Fri/Sat, March 28-29, 2014

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Strawberry-Balsamic Tart

Soup of the Week – Irish Stew

Spotlight on the Herb – Chard Wraps with Beef and Tarragon

Vegetarian –  Nutty Strawberry Salad

Simple Suppers – Crispy Potatoes with Chili and Cheese

Gluten Free – Fennel Soup


Something for the Sweet Tooth 

Strawberry-Balsamic Tart

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 T butter, divided, melted
  • 1 pint strawberries, hulled, and quartered lengthwise
  • pinch nutmeg
  • 1-2 medium onions, sliced
  • 2 T honey
  • pinch salt
  • 1/2 C balsamic vinegar
  • 1 pizza crust
  • 1/4 C coconut palm sugar (or brown sugar)
  • 1/4 C raw walnuts, coarsely chopped
  • pinch freshly ground black pepper

Directions:

  1. Pre-heat oven to 425F. Melt butter.
  2. In a hot, dry skillet, add onions, honey, and salt. Cook over medium-low for about 15-20 minutes, or until they are caramelized, stirring occasionally.
  3. While onions cook, in a small saucepan, bring vinegar to a boil, then reduce to a simmer. Cook until thickened and syrupy, about 12-18 minutes (being careful not to let it burn).
  4. Meanwhile, roll out pizza crust. Par bake for 5 minutes.
  5. Toss strawberries with 1/2 T melted butter and nutmeg.
  6. Brush crust with 1/2 T melted butter. Sprinkle with sugar and press into crust slightly (with a spatula or fingers). Top with onions, walnuts, strawberries, and black pepper. Bake for 7-9 minutes (or according to your pizza dough’s recipe instructions), or until crust is done.
  7. Let stand for a few minutes.
  8. Drizzle with balsamic vinegar. If you can wait that long, serve at room temperature. If not, I totally understand. ;)

Soup of the Week

Irish Stew

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

Ingredients:

  • 1 tbsp olive oil
  • 1 -3 rutabagas peeled, cut into chunks
  • 2 lbs stew meat
  • 4 cups water, or as needed
  • 1/2 tsp salt
  • 3 potatoes, peeled and quartered
  • Ground pepper to taste
  • 1 tbsp rosemary
  • 1 large onion, sliced (or 1 C bunching onions, chopped)
  • 1 cup coarsely chopped leeks chopped
  • 2 carrots, cut in chunks
  • 1 C radish, cut into chunks
  • Fresh parsley for garnish

Directions:

  1. Heat oil over heat in large Dutch oven. Add meat and cook until evenly browned. Season with salt and pepper.
  2. Add vegetables except potatoes and leeks and cook with meat for 10 min. Stir in water and bring to a boil. Turn down to low and simmer for 1 hour or until meat is tender.
  3. Stir in potatoes, leeks and rosemary; cook 15-20 min uncovered.
  4. Garnish with parsley.

Spotlight on the Herb

Chard Wraps with Beef and Tarragon

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 4 large chard leaves
  • 1 lb ground beef
  • 1 carrot, grated
  • 1 spring onion, chopped
  • 1 green garlic, chopped
  • 1 t salt
  • 1/4 t pepper
  • 1 t fresh parsley, chopped
  • 1 t French tarragon, chopped
  • 1 C tomato sauce
  • 1 tomato, chopped
  • 1 T dijon mustard
  • 1 1/2 C rice, cooked (I used leftovers)
  • 2 C vegetable or chicken stock
  • 4 toothpicks

Directions:

  1. Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
  2. Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add carrot, garlic, onion, salt, and pepper; cook 3 minutes. Add parsley, tarragon, tomato sauce, tomato, dijon, and rice; cook 3-5 minutes.
  3. Taste. Add more salt if needed.
  4. Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
  5. Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.

Vegetarian 
Nutty Strawberry Salad
Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • ¼ cup apple cider vinegar
  • dash of Worcestershire sauce
  • ¼ cup sugar
  • 1 tbsp butter
  • 1 cup olive oil
  • ½ cup slivered almonds
  • ¼ tsp paprika
  • 1 basket strawberries
  • head of red leaf or romaine lettuce, chopped (Also may use chard, kale or mustard greens)

Directions:

  1.  In a bowl mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover and refrigerate overnight or at least 6 hours.
  2. Melt butter in skillet, stir in almonds and cook until golden brown. Remove and cool.
  3. In a bowl toss the strawberries, greens, and almonds.
  4. Mix with dressing just before serving.

Simple Suppers 

Crispy Potatoes with Chili and Cheese

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 medium potatoes, cut in chunks
  • 1/2 T olive oil
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • pinch cayenne
  • pepper, to taste
  • salt, to taste
  • pinch red pepper flakes
  • Summer Chili, for topping
  • 1/2 C cheddar cheese, grated
  • 1/2 C cherry (or regular) tomatoes, chopped, for topping
  • Greek yogurt (or sour cream), for topping (opt.)

Directions:

  1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
  2. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
  3. Serve topped with tomatoes and yogurt.

Summer Chili:

Ingredients: 

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 1 C spring or bunching onions, chopped
  • 2 carrots, grated
  • 1 C radish, grated
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 1 C kale, chopped
  • 1 C chard, chopped
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Directions:

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, coffee, and greens. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.

Gluten Free 

Fennel Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • ¼ cup butter
  • 5 fennel bulbs, trimmed & quartered
  • 1 (32 oz) container vegetable broth
  • Salt and pepper to taste

Directions: 

  1. Melt butter in large skillet over medium heat. Add the quartered fennel bulbs, cook and stir until golden brown, about 10 minutes.
  2. Pour in broth, and simmer until fennel is tender, about 15 more minutes.
  3. Ladle into soup bowls and season with salt and pepper.

Author Rachel Oberg

More posts by Rachel Oberg

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