Recipes Inspired by the Box! Fri/Sat, May 16-17, 2014

At a Glance – Recipes Inspired by the Box

Super Salads – Roasted Beet and Carrot Salad

Vegan – Garlic Scape Hummus

Breakfast for Dinner – Savory Baked French Toast

Perfect Pastas – Sausage, Zucchini and Pepper Pasta

Soup of the Week – Beet and Beef Borscht

Something for the Sweet Tooth – Rich Chocolate Beet Muffins


Super Salads

Roasted Beet and Carrot Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 beets, peeled and thinly sliced
  • 4 carrots, thinly sliced
  • 2 t olive oil
  • to taste salt
  • to taste pepper
  • 2 oranges, segmented
  • ¼ C walnuts, chopped
  • dressing: 1-2 cloves garlic, minced
  • pinch ginger
  • to taste salt
  • to taste pepper
  • ¼ t dried thyme
  • ½ t dijon mustard
  • 1 T balsamic vinegar
  • 1½ T lemon juice
  • 1 T honey
  • 2 T olive oil

Directions:

  1. Pre-heat oven to 375F.
  2. Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
  3. Whisk together dressing ingredients, streaming olive oil in last.
  4. Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.

Vegan

Garlic Scape Hummus

Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 5-7 garlic scapes
  • 2 cups cooked garbanzo beans, drained
  • juice from one lemon
  • 1/2 cup olive oil
  • salt and pepper to taste

Directions: 

  1. Combine a handful of garlic scapes, garbanzo beans, and lemon juice in a food processor, blend well. When well-blended, slowly pour in about a 1/2 cup of olive oil to combine. Stir in salt to taste.
  2. Use as a dip for crackers, veggies, and as a spread for sandwiches.
Notes:
White cannellini beans can also be substituted for garbanzo beans in this recipe.

Breakfast for Dinner

Savory Baked French Toast

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Directions:

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
Notes:
Could serve with: Crispy Potatoes, Sliced Oranges, Green Salad, Coleslaw, Fruit Salad… It would also be good as a side dish, omitting the ham in the dish, with a Baked Ham or Roasted Chicken.

Perfect Pastas
Sausage, Zucchini and Pepper Pasta
Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 8 ounce package penne pasta
  • 1/8 tsp black pepper
  • ½ pound sausage
  • 1 tbsp chopped hot peppers
  • ¼ onion, diced
  • ¼ c Marsala wine
  • 1 tbsp garlic chives
  • 1-2 bell peppers, chopped
  • 2 tbsp olive oil
  • 1-2 zucchini squash, diced
  • ¼ tsp oregano
  • ½ cup sliced mushrooms
  • ¼ tsp salt
  • 2 cups chicken stock
  • 3 tbsp grated Parmesan cheese

Directions:

  1. In a large pot cook pasta in boiling salted water until done. Drain.
  2. In a large skillet cook sausage until brown. Remove from pan.
  3. Sauté onion and garlic chives until soft. Add ½ of wine and remaining ingredients, except for cheese and sauté until tender. Add remaining wine to chicken stock and cook until it has reduced to a thick sauce, about 20 minutes. After sauce has reduced, add cooked sausage and stir to heat through.
  4. Toss pasta with the sauce to coat. Sprinkle the Parmesan cheese.
  5. Serve warm.

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 dolup of yogurt.
Notes:

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.


Something for the Sweet Tooth

Rich Chocolate Beet Muffins

Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 ½ cups beets, pureed
  • ½ cup water or reserved beet juice
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup semisweet chocolate chips
  • ¼ cup nuts (optional)

Directions: 

  1.  Quarter or halve beets depending on size, steam, rub peels off, slice and puree.
  2. Line muffin tins with paper or grease them.
  3. In a large bowl, combine beet puree, beets juice or water, sugar, eggs, and vanilla.
  4. In a separate bowl combine flour, cocoa powder, baking soda and salt. Add the beet mixture, chocolate chips and nuts to the flour mixture. The batter will be maroon in color but the cooked product will be dark fudge brown.
  5. Fill muffin tins ¾ full and bake at 350F for 30-35 minutes or until a toothpick comes out clean. You may use 2 loaf pans as an alternative and make sweet bread instead of muffins.

Author Rachel Oberg

More posts by Rachel Oberg

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