Recipes Inspired by the Box! Fri/Sat, May 9-10, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Radish Slaw

Vegan – Cauliflower “Mash” with Sauteed Red Mizuna

Perfect Pastas – Sugar Snap Pea Pasta

Savory Sides – Broiled Summer Squash

Simple Suppers – Ginger-Citrus Stir Fry

Something for the Sweet Tooth – Honey Sweetened Strawberry Jam


Spotlight on the Herb

Radish Slaw

Photo credit De Ma Cuisine

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

Ingredients:

  • Dressing: ½ to 1 t fresh dill, chopped
  • ¼ T fresh (or ¼ t dried) basil, chopped
  • ½ T fresh (or ½ t dried) parsley, chopped
  • ½ C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • ½ t apple cider vinegar
  • ½ T olive oil
  • 2 T milk (or cream)
  • ¼ C Greek (or plain) yogurt
  • ½ t honey
  • Slaw: ½ C radish (any kind), grated (or minced)
  • ½ C celery, diced (or minced)
  • 1 C carrot, grated (or minced)

Directions:

  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!

Vegan

Cauliflower “Mash” with Sauteed Red Mizuna

Photo credit Health Coach, Cameron

Recipe from Abundant Harvest Organics via subscriber and Health Coach, Cameron

Ingredients:

Cauliflower “mash”:

  • Approximately 4 cups of cauliflower, chopped (roughly half of a large head of cauliflower)
  • 3-4 small red or yukon gold potatoes, chopped 3 tbsp. extra virgin olive oil
  • 1 tbsp. coconut oil (for sautéing)
  • 3 cloves of fresh garlic  1 shallot, chopped
  • 1 tbsp. nutritional yeast
  • salt and pepper to taste

Sautéed Mizuna:

  • 1 bunch of  Red Mizuna, chopped
  • 1 shallot, chopped
  • 3 cloves of garlic, chopped
  • 2 tbsp. coconut oil
  • 3 tbsp. apple cider vinegar
  • salt and pepper to taste
  • 1 tsp. chopped Lemon Balm (can use parsley, basil, or mint as well)
  • 1 tbsp. balsamic glaze, for garnish 3 cherry tomatoes, for garnish

Directions: 

Cauliflower “mash”:

  1. Place potatoes in medium sauce pan, cover with water, and boil until tender. (Be careful not to “overcook” the potatoes or the “mash” will become gummy)
  2. Place chopped cauliflower in a steamer basket or double boiler and steam until tender, about 10-15 min.
  3. In a small sauté pan, heat coconut oil and sauté shallots and garlic until tender, about 5 minutes. Place cooked potatoes, cauliflower, shallots, and garlic into a high powered blender or food processor. Add in nutritional yeast, olive oil, salt, and pepper and blend until smooth.

Sautéed Mizuna:

  1. In a large sauté pan on medium-high heat, heat coconut oil. Once oil is hot, sauté shallots, garlic, salt, and pepper until garlic and shallots are translucent. Add chopped mizuna to pan let wilt. Once mizuna has started to wilt down, add in apple cider vinegar and lower to low heat and cover, stirring occasionally. Continue cooking until mizuna greens are tender.
  2. Garnish with balsamic glaze, cherry tomatoes, and lemon balm.

Perfect Pastas

Sugar Snap Pea Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • 4-5 slices bacon, cooked and crumbled
  • rotini (or penne) pasta
  • reduced balsamic vinegar (start with ½ C and reduce down)
  • 2 T olive oil
  • 1 spring onion, chopped
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1 tomato, chopped
  • juice and zest from ½ lemon
  • 1 T maple syrup
  • pinch cayenne
  • ½ to 1 C pasta water
  • 2-3 C sugar snap peas, strings removed
  • 1 C parmesan cheese, divided (3/4 C and ¼ C)
  • 2 T almonds, chopped

Directions:

  1. (If bacon isn’t cooked, cook and chop now.)
  2. Cook pasta (reserving ½ to 1 C water before draining).
  3. Reduce vinegar in a small saucepan: Bring to a boil, then reduce to a simmer and cook until thickened and syrupy (watch carefully so it doesn’t burn).
  4. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  5. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  6. Add snap peas. Cook 2-3 minutes.
  7. Toss pasta with sauce and ¾ C parmesan cheese.
  8. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.

Savory Sides
Broiled Summer Squash
Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Summer Squash, any variety
  • Tomatoes
  • Mozzarella cheese
  • Fresh savory

Directions:

  1. Preheat oven to 350°F.
  2. Take the squash and cut in half. Scoop out the insides with a melon baller and drizzle olive oil down the length of the squash. Salt and pepper the squash. Wash and add the diced tomatoes down the center . Cook at 350° for 20 minutes.
  3. Remove and add grated mozzarella cheese and diced savory herb. Broil till just brown.

Simple Suppers

Ginger-Citrus Stir Fry

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped
  • 1 handful mache, roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil

Directions:

  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes:
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

Something for the Sweet Tooth

Honey Sweetened Strawberry Jam

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 3 pints (heaping 4 C) strawberries, hulled and roughly chopped
  • 1 1/3 C honey
  • 1/3 C maple syrup
  • 1/4 C lemon juice
  • zest from 1 small lemon

Directions: 

  1. Put a plate in the freezer. Combine berries, lemon zest, honey, and syrup in a large pot. Mash with a potato masher. 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

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