Recipes Inspired by the Box! Fri/Sat Nov 14-15, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Chicken Pot Pie

Super Salads – Fennel, Pear and Pomegranate Salad

Vegetarian  Sweet Potato, Carrot, Apple, and Red Lentil Soup

Soup of the Week – Beet and Beef Borscht

Spotlight on the Herb – Zesty Italian Salad Dressing/Marinade

Farmer’s Table – Farmer David Silveira’s Orecchiette with Rapini


Simple Suppers

Chicken Pot Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 carrot (or parsnip), chopped
  • 2 small potatoes (or combination of 1-1½ C potato, radish, turnip, or rutabaga), chopped
  • 1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
  • 1 small onion (or 2 shallots), chopped
  • 2 stalks celery (or 1 fennel bulb), chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • 1 small summer squash, (or ½ C cauliflower or peas), chopped
  • 1-2 C chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Directions:

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Super Salads 

Fennel, Pear and Pomegranate Salad

Photo credit Jessica Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 shallot minced
  • 1 large fennel bulb, trimmed, halved and very thinly sliced
  • 1 Pear, sliced into thin strips
  • 4 cups mixed greens (mustard, lettuce, spinach etc.)
  • ¾ cup pomegranate seeds

Directions: 

  1. Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  2. Combine fennel and pear in bowl and mix with 3 tablespoons of dressing. Place mixed greens in bowl and add remaining ingredients and toss together. Drizzle in desired amount of dressing.

Vegetarian 

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • ¼ c butter
  • 2 sweet potatoes, peeled, chopped
  • 3 carrots, peeled, chopped
  • 1 apple, peeled, chopped
  • 1 onion, chopped
  • ½ c red lentils
  • ½ tsp minced ginger
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • 4 c vegetable broth
  • plain yogurt

Directions:

  1. Melt butter in large pot, place chopped sweet potatoes, carrots, apples and onion in pot. Stir and cook until onions are translucent, 10 minutes. Stir the lentils, ginger, black pepper, salt, cumin, chili powder, paprika, and broth into the pot with vegetable mixture. Bring soup to a boil over high heat. Reduce and cover for 30 minutes.
  2. When vegetable are soft, working in batches, pour the soup into a blender. Hold down the lid of the blender and carefully blend using a few quick pulses to get soup moving. Puree in batches until smooth and pour into a clean pot. Can also use an immersion blender. Bring soup back to a simmer over medium high heat.  Add water as needed to thin the soup to your preference.
  3. Serve with yogurt for a garnish.

Soup of the Week

Beet and Beef Borscht

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 T olive oil
  • 1/2 – 1 lb. (stewing) beef*
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 lg. or 8 sm. radishes, chopped (opt.)
  • 3 med. – lg. potatoes, chopped
  • 1 onion, chopped
  • 8 sm. beets, peeled and chopped
  • 1 clove garlic, diced
  • 1 T (or more) red wine vinegar
  • 1 C crushed tomatoes
  • 2 – 4 C water
  • 4 C beef (or chicken, or vegetable) stock*
  • to taste salt
  • to taste pepper
  • 1 C cabbage, chopped
  • Greek yogurt (for topping)

Directions: 

  1. Heat soup pot. Add olive oil, then beef. Cook beef 3 – 5 minutes.
  2. Add carrots through beets, cook for about 8 to 10 minutes. Add the garlic, cook 1 minute. Add the vinegar, to deglaze the pan, cook about 1 minute more.
  3. Add tomatoes, water, stock. salt, and pepper, and bring to a boil. Reduce to a simmer and cook 1-2 hours, adding the cabbage in the last 30 minutes or so. Taste and adjust seasoning if desired.
  4. Serve topped with yogurt.

Notes:

*To make it vegetarian, omit beef, and use vegetable stock.


Spotlight on the Herb 

Zesty Italian Salad Dressing/Marinade

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:   3 tbsp white wine vinegar
1 small squirt Dijon mustard
¼ c olive  oil
½ tsp onion powder
1-2 cloves finely minced garlic
½ tsp each thyme,basil, oregano or any other fresh herb that you might have left over from previous weeks
salt and pepper to taste

Directions:

  1. Put in a small jar and shake vigorously. Great on salad or as a marinade for meats.

Farmer’s Table

Farmer David Silveira’s Orecchiette with Rapini

Recipe from Abundant Harvest Organics via David Silveira

Ingredients:    

  • leaves and stalks of a bunch of broccoli rabe (also known as rapini and broccoli raab), chopped
  • orecchiette pasta, cooked
  • crushed garlic
  • olive oil
  • shredded Pecorino Romano cheese

Directions:

  1. Toss broccoli rabe with cooked orecchiette pasta, crushed garlic, and olive oil in a skillet over medium-high heat.
  2. Top with shredded Pecorino Romano cheese.

Notes:

Can be served with white wine and crusty bread.

Author Rachel Oberg

More posts by Rachel Oberg

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