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Recipes Inspired by the Box! Fri/Sat March 6-7, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Vegetarian Soft Tacos

Quick and Easy  Turnip Hash with Bacon and Gouda

Vegetarian – Winter Salad

Simple Suppers – Artichoke and Carrot Pasta

Super Salads – Mom’s Roasted Beet Salad (With Rachel O Instructional Video!)

Soup of the Week – Curried Cauliflower and Carrot Soup


Spotlight on the Herb 

Vegetarian Soft Tacos

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 radish, grated
  • 1 carrot, grated
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 2 stalks green garlic, chopped
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • micro greens
  • red radish, very thinly sliced
  • cilantro, chopped
  • Greek yogurt
  • salsa

Directions:

  1. Heat a skillet and add oil. When oil is hot, add radish through chile pepper. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add green garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

Quick and Easy 

Turnip Hash with Bacon and Gouda

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:  

  • 4 slices bacon
  • 2 T olive oil
  • 3 small turnips (or potatoes or rutabagas), chopped
  • 1 carrot, chopped
  • 2 C cauliflower or broccoli, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 egg/person
  • 2 T gouda cheese, chopped
  • 1 T green or spring onion, chopped
  • 2 T almonds, chopped
  • lemon slices, for serving

Directions: 

  1. Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
  2. Add olive oil to bacon grease. When it’s hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
  4. Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

Vegetarian 

Winter Salad

Photo credit De Ma Cuisine

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

Ingredients: 

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • ½ C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill, chopped
  • ¼ C olive oil
  • 1 package mâche, torn
  • greens (lettuce, kale, spinach, chard), torn
  • ½ C cauliflower or broccoli, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • ¼ C chick peas
  • crispy potatoes and beet chips, for topping

Directions:

  1. Cook eggs.
  2. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
  3. Top mâche and greens with veggies, chick peas, hard boiled eggs, crispy potatoes, beet chips, and dressing.

Simple Suppers 

Artichoke and Carrot Pasta

Photo credit De Ma Cuisine

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

Ingredients: 

  • pasta, cooked
  • 2 T olive oil
  • 1 C artichoke hearts, chopped
  • 1 C carrot, grated
  • 1 C cauliflower, chopped
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C greens (kale, chard, spinach, or mizuna would be great), chopped
  • 1/2 to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful micro greens, for topping

Directions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add artichoke hearts through pepper. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic and greens. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with micro greens.

Super Salads

Mom’s Roasted Beet Salad

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (like mâche, beet greens, kale, and spinach)
  • 1/4 C feta cheese

Directions:

  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (optional – serving right away is fine too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

Soup of the Week

Curried Cauliflower and Carrot Soup

Photo Credit Jen Johnston

Recipe via Jen Johnston

Ingredients:

  • 1 whole onion
  • 4 garlic cloves, chopped
  • 2 inches chopped fresh ginger
  • 2 teaspoons cumin
  • 3 teaspoons curry powder
  • Dash of cayenne pepper
  • 1 head of cauliflower
  • 5 chopped carrots
  • 4-5 radishes chopped
  • 6-8 cups of chicken stock
  • 1 can coconut milk
  • Chopped Kohlrabi (optional – so add as much as you would like)
  • Chopped Chicken (optional)
  • Chopped Potatoes (optional)
  • Olive oil or butter for sauteeing

Directions:

  1. Sauté 1 whole chopped onion in olive oil or butter until translucent, add 4 chopped garlic cloves, 2 inches chopped fresh ginger, 2 tsp. cumin, 3 tsp. curry powder and a dash of cayenne pepper. Sauté for a few minutes.
  2. Add 1 head chopped cauliflower, 5 chopped carrots, 4-5 radishes if you have them on hand, 6-8 cups chicken stock and 1 can coconut milk (enough liquid to nearly cover veggies). Simmer until soft enough to blend.
  3. Blend with an immersion blender and season to taste with sea salt.
  4. Top with fresh cilantro and, if desired, a dollop of whipped coconut cream.
  5. Note: I added leftover roasted potatoes, kohlrabi and even chicken! This is just a base to play with until it’s something you enjoy.

Author Rachel Oberg

More posts by Rachel Oberg

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