Recipes Inspired by the Box! Fri/Sat, May 2-3, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Basil and Summer Squash Risotto

Quick and Easy – Sautéed Rainbow Chard with Shallots and Garlic

Savory Sides – Red Hot Roasted Beet Mashed Potatoes

Perfect Pastas – Broccoli Penne

Something for the Sweet Tooth – Spicy Strawberry Fruit Roll-Ups

Simple Suppers – Lettuce Wraps


Spotlight on the Herb

Basil and Summer Squash Risotto

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 C white wine, divided
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)
  • 4-6 C stock (chicken or vegetable)
  • 3-4 C summer squash, chopped into small pieces
  • 1 green garlic, diced
  • 3 cloves garlic, diced
  • 1 small onion, diced
  • 2-3 T lemon juice, plus a little more for serving
  • 1 1/2 C arborio rice
  • 1 C parmesan cheese, grated
  • 1 1/2 T honey
  • 2 T olive oil, plus a little more for serving
  • 1 t salt
  • 1/2 t pepper

Directions:

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it’s hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.

Quick and Easy

Sautéed Rainbow Chard with Shallots and Garlic

Photo and Recipe via From His Kitchen to Her Plate

Ingredients:

  • 1 Bunch of Rainbow Chard, chopped (spinach, kale, or other greens could also be used)
  • 3 Shallots (or 1 medium onion), sliced thin
  • 5 Cloves of Garlic, minced
  • 3 Tablespoons of Butter
  • 1 tsp of Chicken Boullion
  • 1/4 Cup Dry White Wine
  • Salt to taste
  • Red Chili Flakes to taste

Directions:

  1. Add your Butter and Dry White Wine to a hot sauté pan and top the Butter pad with your Chicken Stock. When Butter is melted, add in Shallots and Garlic, Salt, and Chili Flakes and cook till lightly browned.
  2. Add in your bunch of chopped Rainbow Chard to the pan, toss and sauté until wilted. Enjoy!

Savory Sides 

Red Hot Roasted Beet Mashed Potatoes

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3 large beets, cubed and peeled
  • 2 lbs potatoes
  • 3 tbsp balsamic vinegar
  • ¼ cup sour cream
  • Pepper to taste

Directions:

  1. Roast the beets at 370ºF for thirty to forty-five minutes or until fork tender.
  2. While beets are roasting, boil potatoes in salted water. When soft, drain potatoes.
  3. Combine all ingredients and mash until desired texture is reached. Serve immediately and refrigerate any leftovers.

Perfect Pastas
Broccoli Penne

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 T fresh basil, chopped, plus more for serving
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta

Directions:

  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, parmesan cheese, and basil.

Something for the Sweet Tooth

Spicy Strawberry Fruit Roll-Ups

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients:

makes 3 round dehydrator trays, or 2 baking sheets

  • 2 pounds strawberries, hulled
  • 2 cups applesauce
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 1/4 to 1/2 teaspoon cayenne pepper (1/4 teaspoon gives a nice bite, and 1/2 teaspoon gives a spicy, adults only fruit roll-up)

Directions:

  1. Combine the the strawberries, applesauce, honey, lemon juice, and cayenne in the blender. Blend until smooth. Taste, and adjust for spice and sweetness.
  2. If you’re using a dehydrator, grease the sheets (not the ones with holes) of the dehydrator. You can also line the sheets with parchment, if you prefer. If you’re using the oven, preheat it to 140 degrees F. Line two baking sheets with parchment paper.
  3. Pour the strawberry mixture onto the trays of the dehydrator or the baking sheets, making sure that you create a very thin layer. Dehydrate at about 140 degrees until the sheets are no longer sticky. In the round models, this could take as long as 24 hours, but in the Excalibur or the oven, it can be as quick as 12 hours.
  4. When the fruit roll-ups are ready, they will peel off the tray in one full sheet. Use scissors to cut into squares, and then either roll the squares in pieces of parchment, or put them straight into a jar. Either way, store in an airtight container, and eat within six weeks or so.

Simple Suppers

Lettuce Wraps

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

Ingredients:

  • 2 tsp olive oil or peanut oil
  • Diced tomatoes
  • Broccoli chopped
  • Bell peppers diced
  • Summer squash diced
  • Basil hopped
  • Shallots diced
  • Lettuce leaves
  • 1 lb ground beef or choice of meat

Directions: 

  1. Heat olive oil. Add vegetable portions that are for your size of family. Stir fry till tender but still slightly firm.
  2. Brown the ground beef or meat of choice. Season with salt and pepper and a pinch of red pepper flakes. Sprinkle with some shakes of balsamic vinegar for a little zing.
  3. Clean lettuce leaves and pat to dry. Serve desired amount in leaf and roll up and eat like a taco.

Author Rachel Oberg

More posts by Rachel Oberg

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