Recipes Inspired by the Box! Fri/Sat May 29-30, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Deconstructed Lasagne

Quick and Easy  Roasted Fennel and Summer Squash with Rainbow Spinach and Lemon Vinaigrette

Super Salads – Chicken Caesar Salad (with Rachel O Instructional Video!)

Sandwich Time – Nutella, Bacon and Strawberry Grilled Cheese

Something for the Sweet Tooth – Peach Granita

Soup of the Week – Turnip Soup with Greens


Spotlight on the Herb

Deconstructed Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • ½ t dried rosemary, chopped
  • ½ t dried thyme
  • ½ to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving
  • fresh basil and parsley, chopped, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, a squeeze of lemon, and some chopped fresh basil and parsley.
Notes:
To make this recipe gluten-free use your favorite GF pasta.

Quick and Easy 

Roasted Fennel and Summer Squash with Rainbow Spinach and Lemon Vinaigrette

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 2 C summer squash, thinly sliced
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1/2 T parsley, chopped
  • 1 T basil, chopped
  • to taste salt
  • 1 T garlic, chopped
  • 3 T to ¼ C olive oil
  • 2 C rainbow spinach (or other tender greens)
  • 1 C micro greens

Directions: 

  1. Pre-heat the oven to 425F.
  2. Toss fennel and squash with olive oil, salt, and pepper. Place on two baking sheets and roast for 20 minutes, flipping once.
  3. While veggies roast, whisk lemon juice through garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  4. Toss the spinach with the dressing and serve over the roasted veggies. Top with micro greens. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)

Super Salads

Chicken Caesar Salad

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients: 

  • 1 head lettuce, washed and torn
  • 1 C chicken, cooked and shredded (I used leftovers)
  • ½ C fava beans, blanched and shelled
  • Options for toppings: chopped almonds, ½ C croutons, parmesan cheese, bacon
  • caesar salad dressing

Directions:

  1. Bring a pot of water to a boil.
  2. Snap tip of fava bean and pull down using the string. Remove beans from inside. Boil beans for 30 seconds. Remove from pot and immediately plunge in an ice bath (bowl of cold water with ice in it) to stop the cooking process.
  3. Gently peel the tip, and squeeze the bean out.
  4. Prepare dressing.
  5. Assemble and toss salad with dressing.

Notes:

Leftovers are great for lunch the next day wrapped in a tortilla.


Sandwich Time 

Nutella, Bacon and Strawberry Grilled Cheese

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

See original recipe here

Ingredients:

  • Nutella
  • 6 slices Gruyère
  • 6 slices Cheddar
  • 4 strawberries, sliced
  • 4 slices bread
  • ¼ to ½ C chopped, cooked bacon
  • butter

Directions:

  1. Spread bread with butter (outside sides). Spread inside of one slice (per sandwich) with Nutella – not too much, or it will be too sweet.
  2. Top Nutella side (in this order) with: Gruyere, strawberries, bacon and cheddar.
  3. Heat a skillet over medium heat. Add sandwiches (using a cast iron skillet, or a panini press to press down, if desired) and cook until cheeses are melted and bread is crispy, flipping once.

Something for the Sweet Tooth 

Peach Granita

Photo credit Jessica L

Recipe from Abundant Harvest Organics via Jessica L

Ingredients:

  • 3 Cups of Peaches, chopped and skins removed
  • 2.25 Cups of Water
  • 1 tsp of Lemon Juice
  • 3 Tbsp of Honey
  • 1 tsp of Vanilla

Directions:

  1. Blend all ingredients and then strain out pulp with fine mesh strainer. Pour remaining strained liquid into a large 9 x 13 baking dish so that the liquid is about 1 inch deep. Place in freezer. Scrape the liquid every 30 minutes with a fork for about the next 3 hours. Serve when solid crystals have formed.
  2. Can be frozen overnight. Can replace peaches with other fruit. Make it Sicilian style by topping with fresh whipped cream.

 

Soup of the Week

Turnip Soup with Greens

Photo credit Subscriber Melissa M

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

Ingredients:

  • 1 bunch turnips
  • 1 bunch greens (spinach, mustard, or kale)
  • 1 leek or 1 onion
  • 2–3 cloves garlic
  • 2 tbsp olive oil
  • 2 slices bacon or pancetta, finely chopped
  • 4–6 cups chicken broth
  • salt and pepper to taste

Directions:

  1. Wash and  cut greens into strips. Peel the turnips, chop them into small chunks and set aside. Chop onion or leeks. Thinly slice garlic.
  2. Heat the oil in a medium pot. Add the bacon or pancetta and cook until it is tender but not crunchy. Add the garlic and cook for about a minute.
    Add the chopped turnips and broth. Bring to a boil. Maintain a steady simmer and cook until turnips are tender. Stir in the greens and cook until greens are tender. Taste and add seasonings.

Author Rachel Oberg

More posts by Rachel Oberg

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