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Recipes Inspired By the Box!
Fri/Sat Nov. 15-16

At a Glance – Recipes Inspired by the Box

Vegetarian – Green Bean Salad with Red Onion and Tomato

Soup of the Week – Cannellini Bean and Kale Soup

Spotlight on the Herb – Rosemary Infused Honey

Sensational Sides –Fresh Rosemary Bread

Something for the Sweet Tooth – Old Fashion Apple Dumplings

Quick and Easy – Turnip Leek and Farro Soup

Vegetarian

Green Bean Salad with Red Onion and Tomato

Recipe by 

Ingredients:

1 pound fresh green beans

washed and trimmed

¼ red onion, sliced thin

¼ cucumber, cut into thin sticks (optional)

½ pint cherry tomatoes, halved

Olive oil for drizzling

½ lemon, juiced

Coarse salt and pepper

Directions:

Steam green beans in ½ inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well.  Place beans in a bowl and combine with onions, cucumber, and tomato.  Dress salad with a generous drizzle of olive oil and the juice of ½ lemon.  Season salad with coarse salt and pepper, to taste.

 


Soup of the Week

Cannellini Bean and Kale Soup

Recipe by 

Ingredients:

1 ½ Tbsp olive oil

1 medium onion, finely chopped

1 medium carrot, peeled & finely chopped

1 medium celery stalk or 1 leek finely chopped

1 ½ tsp rosemary

2 Tbsp tomato paste

2 cloves garlic, minced

1 quart vegetable broth

2 15 oz cans cannelloni beans, rinsed and drained

1 bunch kale, center ribs removed, and leaves chopped

1 ½ tsp cider vinegar

½ lb Italian sausage, cut into bite size pieces (optional)

Directions:

Heat 1 Tbsp of oil in pot over medium heat.  Add the onion, carrot, celery or leek,  and rosemary and cook, stirring occasionally, until vegetables begin to soften.  Add tomato paste and garlic and cook until fragrant.  Add the broth, beans, kale.  Bring to a boil, reduce heat to medium low, and simmer gently until vegetables are tender.  Heat remaining oil in pan with Italian sausage.  When browned and cooked through add to soup, stir the cider vinegar into the soup and season to taste with salt and pepper.

 


Spotlight on the Herb

Rosemary Infused Honey

Recipe by Natural Living Mamma (guest posted on DeliciousObsession.com)

See original recipe here

Ingredients:

3 parts Raw honey

1 part whole rosemary leaves

8 oz. Glass Jar

*If you are using whole leaves, then you will also need a mesh strainer.

Directions:

Fill 8 oz mason jar 1/3 of the way with rosemary leaves. Fill the jar to the top with honey, leaving about a half inch on top to prevent dripping. Use a chopstick or butter knife to push the herbs down and help the air bubbles out. Allow honey to sit for two weeks up to six weeks.  When complete, use strainer to remove rosemary leaves and enjoy.


Sensational Sides

Fresh Rosemary Bread

Recipe by 

Ingredients:

1 packet active dry yeast

2 teaspoons sugar

2 tablespoons olive oil

2½ cups flour

2 tablespoons rosemary

1 teaspoon salt

¼ cup warm water

¾ cup warm water

Directions:

Preheat oven to 400°. Stir yeast, sugar and ¼ cup warm water in a large bowl. Let stand approximately 5 minutes until foamy.  Add 1 tablespoon olive oil, flour and 1½ tablespoons rosemary, salt, and ¾ cup warm water. Stir until dough forms.  Turn the dough out onto a lightly floured surface and knead. Knead about 10 minutes. (This can also be done in mixture with a dough hook.) Brush a bowl with olive oil and add the dough. Cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours. Turn dough out and divide into 4 pieces. Fold each section into a free form square by tucking in corners. Place two balls on each baking sheet. Let stand uncovered until doubled in size. Bake for 10 minutes. Brush with olive oil and sprinkle with kosher salt and remaining rosemary. Continue baking another 10 minutes until golden brown. Serve with olive oil and black pepper.


Something for the Sweet Tooth

Old Fashioned Apple Dumplings

Recipe by 

Ingredients:

1 recipe for a double crust pie

1 tsp cinnamon

6 apples peeled and cored

½ tsp nutmeg

½ cups butter

3 cups water

¾ cups brown sugar

2 cups white sugar or raw sugar

1 tsp vanilla

Directions:

Preheat oven to 400º.  Butter a 9×13 pan.  On a flour ed surface roll out pie crust into a large rectangle approx. 24×16. Cut into 6 squares. Place an apple on each square with the cored opening facing upward. Cut butter into 8 pieces and place 1 piece in opening of each apple. Divide brown sugar between apples poking some in each opening and sprinkling the remaining around base of each apple. Sprinkle with cinnamon and nutmeg. Bring all the four corners of each square to top of apple and pinch together. Place in baking dish. In a saucepan combine water, white or raw sugar, vanilla and reserved butter. Place over medium heat and bring to boil. Boil for 5 min or until sugar is dissolved. Carefully pour over dumplings. Bake for 50-60 min. When done, spoon sauce over top of dumplings prior to serving.


Quick and Easy

Turnip Leek and Farro Soup

Recipe by Food.lohudblogs.com 

See original recipe here

Ingredients:

2 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, cleaned and sliced, about 2 cups
2 garlic cloves, minced
4 small turnips, about 4 cups, cut in 1/2-inch dice
8 cups of chicken or vegetable stock
1 bay leaf
1/2 cup farro
Kosher salt
Freshly ground pepper
2 tablespoons chopped fresh parsley

Directions:

Heat the oil over medium-low heat in a soup pot and add the leeks and garlic. Season with 1/2 teaspoon each of salt and pepper. Cook until they soften, about 3-5 minutes. Add the turnips and cook for about 5 more minutes stirring occasionally. Add the stock another pinch or two of salt and pepper and the bay leaf. Bring just to a simmer and add the farro. Continue to simmer (on a low boil) until the farro is al dente, about 15 minutes. Taste and adjust the seasoning. Stir in the parsley and serve.

 

Author Rachel Oberg

More posts by Rachel Oberg

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