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Recipes Inspired by the Box! Fri/Sat May 22-23, 2015

At a Glance – Recipes Inspired by the Box

Vegetarian – Veggie and Garbonzo Bean Shakshuka

Soup of the Week – Browned Butter and Four Cheese Broccoli Soup (With Rachel O Instructional Video!)

Quick and Easy  Bacon Sandwich with Micro Greens

Perfect Pastas – Broccoli Stem “Pasta”

Something for the Sweet Tooth – Chocolate Parsnip Brownies

Spotlight on the Herb – Orange Chocolate Mint Ice Treat


Vegetarian 

Veggie and Garbonzo Bean Shakshuka

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 T olive oil
  • 1 medium onion or leek, or 2-3 shallots, chopped
  • 1 C assorted veggies (like summer squash, fennel, broccoli, eggplant, and mushrooms), chopped
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1-2 C tomatoes (fresh or canned), diced
  • 1 C garbonzo beans
  • 2 C greens (chard, kale, collards, spinach etc…), roughly chopped
  • 1-2 eggs/serving
  • to taste salt
  • fresh herbs (dill, parsley, chives, basil), chopped, for serving
  • micro greens, for serving
  • lemon slices, for serving

Directions:

  1. Heat skillet then add oil. When oil is hot, add onion through pepper. Cook for about 3 minutes over medium-low heat, stirring occasionally.
  2. Add garlic through greens and cook for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if desired.
  3. Turn the heat down to low and make a small well for each egg. Add eggs, one per well. Season with salt. Cook covered until eggs are done (about 3-6 minutes, depending on how runny you like the yolk).
  4. Serve topped with fresh herbs, micro greens, and a squeeze of lemon.

Soup of the Week

Browned Butter and Four Cheese Broccoli Soup

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion or 1-2 shallots, chopped
  • 1 medium carrot, chopped
  • ½ C radish, chopped
  • 1 parsnip, chopped
  • 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.

Quick and Easy 

Bacon Sandwich with Micro Greens

Photo credit De Ma Cuisine

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

Ingredients: 

  • 6-8 slices bacon
  • 1 T olive oil
  • 1-2 shallots, sliced
  • pinch salt
  • 1 bunch micro greens (or any other greens)
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: ½ T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced

Directions:

  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add shallots and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and greens.

Perfect Pastas

Broccoli Stem “Pasta”

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 C summer squash, chopped
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2½ – 3 C broccoli stems, thinly sliced or shaved (a veggie peeler works great)
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t fresh rosemary (or ½ t dried), chopped
  • ¼ t dried thyme (or ½ t fresh)
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • 1-2 T fresh parsley, chopped
  • 2 T lemon juice
  • 1-2 T parmesan, shaved
  • 2-4 T almonds, chopped

Directions:

  1. Pre-heat the oven to 425F. Toss summer squash with 1 t olive oil, salt, and pepper. Place on a baking sheet and roast for 10 minutes, flip and roast for 7-10 minutes more (or until browned).
  2. Bring 1″ water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. In a skillet add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, squash, and steamed stems. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.

Something for the Sweet Tooth 

Chocolate Parsnip Brownies

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 oz unsweetened chocolate
  • 2 eggs
  • ¾ c oil
  • 1½ c sugar
  • 1 ½ c flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ c chopped pecans
  • 1½ c peeled, grated parsnips*
  • *may substitute carrots or zucchini

Directions:

  1. Preheat oven to 350°
  2. In a 9×13 pan prepare with cooking spray or parchment paper.
  3. Melt chocolate and set aside to cool. In a mixer, beat eggs and oil until light and fluffy. Add sugar and beat until well mixed. Beat in cooled, melted chocolate.
  4. Blend dry ingredients and fold with parsnips into chocolate mixture. Stir in nuts. Spread in prepared pan and bake for 20 to 25 minutes.

Spotlight on the Herb

Orange Chocolate Mint Ice Treat

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

Ingredients:

  • 1 cup water
  • ½ cup chopped chocolate mint leaves
  • 1/3 cup sugar
  • 1 ½ cups juice from oranges, Satsumas, or combination

Directions:

  1. In a saucepan combine water, chopped mint and sugar.  Bring to a boil and then simmer over medium heat.  Stir until sugar dissolves.  Remove from heat and cool.  Strain off leaves and put into a bowl.  Stir in juice.  Pour the mixture into an 8 x 11 baking pan and freeze until firm.
  2. Scrape mixture with fork until fluffy and place in juice glass.  Enjoy with a spoon with breakfast.

Author Rachel Oberg

More posts by Rachel Oberg

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