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Recipes Inspired by the Box!
Fri/Sat, May 6-7, 2016

At a Glance – Recipes Inspired by the Box

Easy Strawberry Vinaigrette

Balsamic Roasted Carrots and Green Beans

Roasted Stonefruit with Bulgar Wheat

All Season Fennel Pizza

Turnip Mashed Potatoes

Apricot and Black Pepper Galette


Easy Strawberry Vinaigrette

Recipe by Carol Peterson

Ingredients:

  • 8 ounces strawberries, washed and sliced
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Instructions:

  1. Blend strawberries, honey, apple cider vinegar,olive oil, salt and pepper together in blender until smooth.
  2. Use over a salad with mixed greens (mustard greens, lettuce and kale) cooked beets cut into matchsticks and 1 segmented orange.

Balsamic Roasted Carrots and Green Beans

Recipe by Carol Peterson

Ingredients:

  • 1 lb carrots sliced
  • 1 lb green beans, trimmed
  • 2 garlic cloves minced
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • Fresh parsley optional
  • Sea salt and fresh ground black pepper

Instructions:

  1. Preheat oven to 400.
  2. Toss the carrots and beans in a bowl with olive oil, garlic, and salt and pepper to taste.
  3. Place on roasting pan and place in oven. Roast for 25-30 min.
  4. Drizzle veggies with balsamic vinegar and roast another 3-5 min. Serve sprinkled with fresh parsley.

Roasted Stonefruit with Bulgar Wheat

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C firm apricots, sliced ¼” thick
  • to taste salt
  • to taste pepper
  • 1 t olive oil
  • 1 T olive oil
  • 1 C onion, chopped
  • ⅓ C fennel, chopped
  • to taste salt
  • to taste pepper
  • 1 C bulgur wheat (or quinoa, brown rice, or barley)
  • 2 C vegetable stock (or water)
  • pinch saffron (optional)
  • pinch ginger
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 T plus 2 t lemon juice
  • ½ C nuts (almonds or pistachios), roughly chopped

Instructions:

  1. Pre-heat the oven to 400F.
  2. Toss stone fruit with salt, pepper, and 1 t olive oil. Place on a baking sheet and roast for about 7 minutes, flip, then about 7-8 minutes more (or until fruit is lightly browned).
  3. While fruit cooks, heat a medium sized sauce pan over medium or medium-low heat. Add 1 T olive oil. When oil is hot, add onion, fennel, salt, and pepper. Cook for 3-5 minutes, stirring occasionally. Add bulgur and cook for 1 minute more. Add stock, turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7-8 minutes (or until bulgur is cooked).
  4. Add stone fruit through lemon juice to bulgur mixture. Taste and adjust seasoning if needed. Cool for about 10 minutes, then serve topped with nuts.

All Season Fennel Pizza

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 personal sized pizza crusts
  • olive oil
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • summer squash, very thinly sliced
  • carrot, very thinly sliced
  • fennel, very thinly sliced
  • fennel fronds, torn
  • 1 C cheese, grated (cheddar and parmesan mixture)
  • fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions:

  1. Top crust with olive oil through cheese.
  2. Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  3. Remove from pan and top with fresh herbs.

Turnip Mashed Potatoes

Recipe by Carol Peterson

Ingredients:

  • 6 large potatoes, skin on
  • 2 large turnips, peeled
  • ½ cup cream, heated
  • 1 stick butter, melted
  • ½ cup sour cream
  • Salt and pepper

Instructions:

  1. Slice potatoes and turnips ¼ inch thick.
  2. Cook in boiling water for 15 minutes or until fork-tender.  Drain.
  3. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until smooth.
  4. Add hot cream, butter, and sour cream.  Season with salt and pepper, to taste.  Whip again until blended.

Apricot and Black Pepper Galette

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 pie crust
  • ⅛ to ¼ C honey
  • ⅛ to ¼ C maple syrup
  • 1 t lemon zest
  • 1 T lemon juice
  • pinch salt
  • ¼ t freshly ground black pepper
  • 3 C super ripe apricots
  • 1 T butter, cut into small pieces
  • butter, for baking
  • flour, for baking
  • 2 T almonds, chopped
  • 1 egg, whisked

Instructions:

  1. Prepare pie crust and chill for an hour. Remove from fridge 15 minutes before rolling out.
  2. Pre-heat the oven to 375F.
  3. Whisk together honey through pepper. Add apricots and butter, tossing gently to combine.
  4. Butter and lightly flour a piece of parchment paper, that’s on a baking sheet.
  5. Roll out pie crust to be about 12-14″ in diameter. Gently fold in half and in half again, and pick it up to place on the parchment paper. Unfold.
  6. Scoop the apricot mixture into the center of the crust. Sprinkle with almonds. Gently fold the crust up and around the filling, leaving the center open. Make sure there are no cracks, or the liquid will run. Brush crust with egg and bake for 25-30 minutes, or until the crust is golden and flaky.
  7. If any sauce leaks out, scrape off the pan with a spoon and drizzle over the galette (it will be like a caramel).
  8. Let cool completely before serving.

Author AHO Kitchen Team

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