Recipes Inspired by the Box!
Fri/Sat, March 4-5, 2016

At a Glance – Recipes Inspired by the Box

Chicken and Rice Casserole

Spicy Sweet Potato Chips – Vegetarian!

Short Cut Collard Greens

Lemon Ginger Sauce with Dill – Vegetarian!

Roasted Asparagus with Almonds and Crispy Bacon

Apple Muffins


Chicken and Rice Casserole


Photo and Recipe by Rachel Oberg for Abundant Harvest Organics

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

Instructions:

  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.

Spicy Sweet Potato Chips

 

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • ¼ tsp cayenne pepper
  • 3 large sweet potatos, peeled and cut into ¼ inch slices
  • salt and pepper to taste

Instructions:

  1. Preheat oven to 450° and line baking sheet with aluminum foil.
  2. Stir together olive oil, maple syrup, and cayenne pepper in a bowl.
  3. Peel and slice potatoes and lay out on foil lined sheet.
  4. Brush the sweet potato slices with the mixture and place onto baking sheet.
  5. Sprinkle with salt and pepper.
  6. Bake for 8 minutes then turn potato slices over.
  7. Brush with remaining maple mixture.
  8. Bake until crispy on the edges another 7 to 8 minutes more.

Short Cut Collard Greens

Recipe by Carol Peterson

Ingredients:

  • 1 bunch collard greens
  • 1 Tbsp water
  • 2 slices Canadian bacon or bacon of choice
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1 Tbsp cider vinegar
  • 1 Tbsp maple syrup
  • ¾ cup chicken broth
  • 1/8 tsp hot red pepper flakes
  • Salt to taste

Instructions:

  1. Remove the stems and center ribs from the collard greens and discard.  Cut the leaves into ½ inch strips.
  2. Place the greens into a large bowl with water and cover tightly.
  3. Microwave on high for 5 minutes, or boil on stovetop.
  4. Preheat a large skillet and cook the bacon to desired doneness.  Remove the bacon from the pan, chop and set aside.
  5. Add the oil and onion to the pan and cook until onions have softened.
  6. Add the collard greens and stir in the vinegar, maple syrup, broth and red pepper flakes.
  7. Bring to a simmer and cook, covered for 30 minutes.
  8. Add the chopped bacon to the pan, and season with salt.

Lemon Ginger Sauce with Dill 

Recipe by Carol Peterson

Ingredients:

  • ½ cup plain yogurt
  • 1 shallot, minced
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp freshly grated lemon zest (peel)
  • 1 Tbsp minced ginger
  • ¼ cup chopped fresh dill
  • 1 tsp ground cumin
  • 1/8 tsp sea salt
  • 1/8 tsp cracked pepper

Instructions: Whisk together all ingredients and chill in refrigerator until ready to serve.


Roasted Asparagus with Almonds and Crispy Bacon

 

Photo and Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 bunch asparagus, ends trimmed
  • 4 slices bacon
  • 1 T olive oil
  • salt
  • pepper
  • ¼ almonds (I used roasted and salted), chopped
  • ½ lemon, juiced

Instructions:

  1. Pre-heat the oven to 425F.
  2. Place bacon strips into a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate.
  3. Toss asparagus with oil, salt, and pepper. Place on a baking sheet and roast for 5 minutes. Turn and roast 5-8 minutes more, or until they are as crispy as you would like.
  4. Top asparagus with bacon and almonds. Pour lemon juice over.
  5. Serve immediately


Apple Muffins

 

Recipe by Carol Peterson

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 eggs
  • ½ cup melted butter
  • 1/2 cup Grapeseed oil
  • 1 ¼ tsp vanilla extract
  • 1 ½ cups chopped and peeled apples

Streusel Topping:

  • 1/3 cup brown sugar
  • 1 tbsp flour
  • 1/8 tsp cinnamon
  • 1 tbsp cold butter

Optional glaze:

  • 1 ½ c powdered sugar
  • 1-2 tbsp milk
  • 1 tsp melted butter
  • ¼ tsp vanilla and 1/8 tsp salt.

Instructions:

  1. Preheat Oven to 375º
  2. In a bowl, combine dry ingredients
  3. In a separate bowl combine eggs, butter, oil,and vanilla.
  4. Stir into dry ingredients just until moist.
  5. Fold in apples.
  6. Fill greased muffin tin or use paper liners.
  7. Fill muffin tins with mixture to just above the top.
  8. Combine the streusel topping mixture and sprinkle over batter.
  9. Bake for 15-20 minutes. Cool. May drizzle with optional glaze.

Author AHO Kitchen Team

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