Recipes Inspired by the Box! Fri/Sat, March 7-8, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Mache and Citrus Salad with Beet Chips and Buttermilk Dressing

Something for the Sweet Tooth – Fruit Tart

Vegetarian – Browned Butter and Four Cheese Broccoli Soup

Foodie Focus – Collard Rolls and Roasted Asparagus

Soup of the Week – Beet and Beef Borscht

Spotlight on the Herb – Cilantro Lime Cauliflower


Super Salads

Mache and Citrus Salad with Beet Chips and Buttermilk Dressing

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

Buttermilk Dressing:

  • 2 T lemon juice
  • pinch t salt
  • pinch t pepper
  • 2 T olive oil
  • 1 t dijon
  • 1 T white vinegar
  • 1/2 C milk (or 1/2 C buttermilk and omit vinegar)
  • 1/2 T honey

Beet Chips:

  • 4-8 small beets, peeled and thinly sliced
  • 2 t olive oil
  • to taste salt
  • to taste pepper

Salad:

  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing

Directions:

Dressing:

  1. Pour vinegar into a measuring cup. Add milk and fill to 1/2 C line. Stir and let sit for 5 minutes.
  2. Whisk in lemon juice, salt, pepper, dijon, and honey. Stream in olive oil, whisking as you do.

Beet Chips:

  1. Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
  2. Remove from oven and cool.

Salad:

  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

Something for the Sweet Tooth

Fruit Tart

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)

See original recipe here

Ingredients:

  • non roll-out tart dough, baked it and cooled
  • 8 oz. block of softened cream cheese
  • 1/4 cup sour cream
  • 1/3 cup sugar
  • 1 T vanilla extract
  • fruit: kiwi, berries, apples (or whatever is in season/you have on hand)
  • 2 T strawberry jam
  • 1 tsp kirsch (heated up to liquify)

Directions:

  1. In blender combine: cream cheese, sour cream, sugar, and vanilla extract. Spread into the cooled shell, then put it into the fridge for 30 minutes.
  2. Mix together jam and kirsch to make a glaze.
  3. Arranged the fruit, and top it with the glaze.

Vegetarian

Browned Butter and Four Cheese Broccoli Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • ½ C Korean daikon radish (optional)
  • 1-2 cloves garlic, minced
  • ¼ T red pepper flakes
  • 1 t salt, or to taste
  • ¼ t pepper
  • 1 T balsamic vinegar, divided (1/2 T, ½ T)
  • ½ t dijon mustard
  • 1 T all purpose flour mixed with ¼ C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated

Directions:

  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
  3. Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great). Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.

Foodie Focus
Collard Rolls and Roasted Asparagus
Photo Credit: Joshua Pries
Recipe via Joshua Pries (adapted slightly)

See original dressing recipe here

Ingredients:

  • 2 sausages (hot italian), raw
  • 1 cup brown rice, uncooked
  • 1 tbsp fresh garlic, pureed
  • 6 large collard greens (or green cabbage leaves)
  • 1 cup tomato sauce/soup
  • 1 cup water
  • 3/4 cup red wine
  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper

Directions:

  1. In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
  2. At the same time, in a large pot, place 6 collard greens, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
  3. In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
  4. Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a collard green. Fold the outside edges of the leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other greens.
  5. Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
  6. Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
  7. While the collard rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
  8. After the collard rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the collard rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.
Notes:

This makes 3 generous portions. The richness of the sausage, wine and tomato, coupled with the subtle bitterness and salt from the asparagus makes a great combination. For a nice finish, have a couple fresh strawberries – they will give a nice fresh, sweet, light taste afterwards to cleanse your palate.

If hot italian sausages aren’t your thing, you can substitute for other types, but the flavours cannot be guaranteed to mix well. If you are using fresh wine, it is best to add a small amount of vinegar – it will give the collards a slightly pickled taste; else you can use wine that is no longer the best to be drunk.


Soup of the Week 

Beet and Beef Borscht

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)

Directions:

  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dollop of yogurt.

Spotlight on the Herb

Cilantro Lime Cauliflower

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

Ingredients:

  • 1 head cauliflower cut into florets
  • 1 tbsp water
  • 1 lime juiced and zested
  • ½ cup chopped cilantro
  • 2 tbsp butter

Directions: 

  1. Grate cauliflower florets until the pieces resemble rice. Place grated cauliflower and water in a pan and cook on medium low heat until tender. (This may also be done in microwave.)
  2. Stir lime zest and lime juice, cilantro, and butter into cooked cauliflower until well blended.
  3. Serve as side dish.

Author Rachel Oberg

More posts by Rachel Oberg

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