Recipes Inspired by the Box! Fri/Sat, May 23-24, 2014

At a Glance – Recipes Inspired by the Box

Quick and Easy – Dandy Sandi (Bacon Sandwich with Greens)

Vegetarian – Honey Roasted Carrots and Parsnips

Sensational Starters – Crostini with Sausage and Braised Greens

Savory Sides – Squash and Carrot Casserole

Lunchtime – Healthy Chicken Salad Sandwich

Something for the Sweet Tooth – Cherry Jam 

Quick and Easy

Dandy Sandi (Bacon Sandwich with Greens)

Photo credit De Ma Cuisine

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


  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion, sliced
  • pinch salt
  • ½ bunch greens (dandelion, chard, mustard, mizuna, kale, spinach…), stem ends removed, chopped if desired
  • 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


  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion 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.


Honey Roasted Carrots and Parsnips

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey


  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
If using more than one baking sheet, rotate position after tossing with honey.

Sensational Starters

Crostini with Sausage and Braised Greens

Photo credit De Ma Cuisine

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


  • Braised Greens: 2 T olive oil
  • 2 C celery, chopped
  • 1 radish, diced
  • 2 cloves garlic, diced
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
  • salt
  • pepper
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving


  1. Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Savory Sides

Squash and Carrot Casserole

Carol Peterson of Abundant Harvest Organics


  • 12 Ritz crackers
  • 4 cups cooked summer squash
  • 4 ounces cream cheese, softened
  • 3 carrots, grated
  • 1 can cream of chicken soup
  • ½ cup chopped onion
  • 1 egg, beaten
  • ½ cup herbed stuffing mix
  • ¼ cup butter, melted


  1. Place crackers in a greased 8 x 8 baking dish.
  2. Combine cream cheese, soup, egg, and butter; beat well.  Stir in squash, carrot and onion.  Spoon into prepared baking dish and sprinkle with stuffing mix.  Bake at 350º for 30 minutes.  May double for a 9 x 13 baking dish.


Healthy Chicken Salad Sandwich

Photo credit From His Kitchen to Her Plate

Recipe via From His Kitchen to Her Plate (adapted slightly)

See original recipe here


  • 2 Cups of Shredded Chicken or Turkey
  • 1 Ripe Avocado cubed (we like Haas Avocados for this)
  • 3 Red Radishes diced
  • 9 Green Olives sliced
  • 1/2 small Red Onion diced
  • Handful of Sprouts or lettuce (optional)
  • 1 tsp granulated garlic
  • 1/4 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin seeds
  • 1/2 tsp chili flakes


  1. Chop up your red onion and radishes into small 1/4 inch pieces and add them to the mixing bowl.
  2. Mix together your shredded chicken, onions, and radishes in a mixing bowl.
  3. Add in your cubed avocado. Easily remove the large seed by tapping your knife into the pit after separating.
  4. Slice green olives and add them to the mix.
  5. Next up is spices. We like to grind our spices to really help bring out their rich flavor.
    Mortar and pestle seems to work best. Add the ground spices to the mix. Pour in your granulated garlic.
  6. Now it’s time to mash. Using a fork or your spatula to mash and mix the ingredients together.
  7. Spoon out the finished mixture into a bowl (if you have leftovers this works great as a chip dip). Spread mixture onto your bread, top with sprouts or lettuce, and enjoy.

Something for the Sweet Tooth

Cherry Jam

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • 3 pints (heaping 4 C) cherries, roughly chopped or blended slightly
  • 1 1/3 C honey
  • 1/3 C maple syrup
  • 1/4 C lemon juice
  • zest from 1 small lemon


  1. Put a plate in the freezer. Combine cherries, lemon zest, honey, and syrup in a large pot. Bring to a rapid boil (spoon stirring is unable to stop the bubbling) and boil, stirring often, for 3-5 minutes.
  2. Reduce to medium heat and simmer for 20 minutes (or until jam is to desired thickness – to test put a small amount on the chilled plate to cool quickly and check thickness), stirring occasionally with a wooden spoon.
  3. Remove from heat. Stir in lemon juice.
  4. Let it stand for 5 minutes. Ladle into clean half pint jars, leaving about 1/2 inch of space at the top. Wipe any jam from the lip of the jar and place lid on. Let stand for 15-30 minutes and then place in the refrigerator. Cool completely and then place in the freezer.

Author Rachel Oberg

More posts by Rachel Oberg

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