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Recipes Inspired by the Box!
Fri/Sat, Nov 18-19, 2016

At a Glance – Recipes Inspired by the Box

Customizable Panzanella Salad

Broccoli and Wild Rice Casserole

Pickled Beets and Cabbage

Sweet and Spicy Sweet Potatoes

Noodle Salad with Napa Cabbage

Rustic Persimmon Tart


Customizable Panzanella Salad

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 3-4 C stale bread (any kind – or could sub 2-3 C quinoa or tofu), cubed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • ¼ to ½ C balsamic or red wine vinegar (or half vinegar half lemon juice)*
  • 1½ t dijon mustard
  • pinch cayenne (optional)
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 2 T to ¼ C olive oil*
  • 3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
  • 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, turkey, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions:

  1. Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they’re golden and toasty).
  2. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  3. Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.

Broccoli and Wild Rice Casserole

Recipe by Carol Peterson

Ingredients:

  • 2 c uncooked wild rice or brown rice
  • 8 c chicken broth or stock
  • 3 heads broccoli, cut into small florets
  • 1 stick butter (8 tbsp)
  • 1 lb button mushrooms finely chopped
  • 1 med onion finely diced
  • 2 carrots peeled and finely diced
  • 2 stalks celery or fennel finely diced
  • ¼ c flour
  • ½ c heavy cream
  • 1 tsp salt or more to taste
  • 1 tsp black pepper
  • 1 c panko breadcrumbs
  • 2 tbsp minced parsley (for garnish)

Instructions:

  1. Preheat oven to 375F. Add rice to medium pan with 5 c chicken broth. Bring to boil then reduce to low and cover the pan. Cook until rice just breaks open and slightly tender about 35 min. Set aside.
  2. Bring a pot of water to a boil. Blanch the broccoli by throwing the florets into the boiling water until bright green and still crisp, 1-2 min.
  3. Immediately drain broccoli and plunge it into bowl of ice water to stop the cooking.
  4. Remove from ice and set aside.
  5. In large pot over med heat melt 6 tbsp butter. Add the mushrooms, onions and cook 3-4 min.
  6. Add the carrots and celery or fennel and cook until soft.
  7. Sprinkle the flour on the veggies and stir to mix. Pour 3 c broth over that and combine with heavy cream. You might need to add a touch more flour here to thicken the broth to desired thickness. Bring to gentle boil and allow to thicken. Add salt and pepper.
  8. Mix together the rice and broccoli and place in a 3 qt baking dish.
  9. Next scoop out veggie mixture and spoon it evenly over the top of rice.
  10. Melt remaining butter and mix with breadcrumbs. Sprinkle this mixture over the top of casserole.
  11. Cover with foil and bake for 20 min at 375F, remove foil and bake 15 min more.
  12. Garnish with parsley if desired after out of oven. For browner and crisper crust turn on the broiler for 3-5 minutes.

Pickled Beets and Cabbage

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
  • 1½ C vinegar (white vinegar and rice vinegar)
  • 1½ C water
  • 1 T + 1 t salt
  • 1 T + 1 t honey
  • ¼ C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes

Instructions:

  1. Sterilize jars and lids.
  2. Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
  3. Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
  4. Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.

Sweet and Spicy Sweet Potatoes

Recipe by Carol Peterson

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • pinch cayenne pepper
  • 3 tbsp olive oil
  • ½ tsp onion powder
  • 2 tsp packed brown sugar
  • ½ tsp garlic powder
  • 1 ½ tbsp paprika
  • ½ tsp poultry seasoning
  • ½ tsp ground black pepper
  • ½ tsp chili powder

Instructions:

  1. Preheat oven to 425
  2. Place the sweet potato chunks in mixing bowl.
  3. Drizzle with olive oil.
  4. Combine all other ingredients in a bowl, stir together and sprinkle over the top.
  5. Toss until the potatoes are evenly coated with the seasoning.
  6. Spread onto a baking sheet.
  7. Bake in oven for 15 min, then turn the potatoes over and continue baking until the sweet potatoes are golden and tender another 15 min or so.

Noodle Salad with Napa Cabbage

Recipe by Carol Peterson

Ingredients:

  • 1 head Napa Cabbage, shredded
  • 1 c. vegetable oil
  • ½ c olive oil
  • 2 tsp soy sauce
  • 1 package ramen noodles broken in pieces
  • 2/3 c sugar
  • ½ c sunflower seeds or sesame seeds
  • 2 tbsp balsamic vinegar
  • ½ c sliced almonds
  • 6 tbsp white wine vinegar

Instructions:

  1. Place shredded cabbage in large bowl and chill in frig.
  2. Heat the olive oil in a pan, place noodles, sunflower or sesame seeds, and nuts in pan until lightly browned, set aside to cool.
  3. For the dressing mix the veggie oil, soy sauce, sugar, and both vinegars in a blender until smooth.
  4. Toss the cabbage with the dressing, and prior to serving toss in the noodle mixture.

Rustic Persimmon Tart

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 t lemon or orange zest
  • 2 C persimmon pulp (super ripe) (about 2 hachiya persimmons)
  • 1 T orange juice
  • 1 T maple syrup
  • ⅛ t cinnamon
  • pinch nutmeg
  • pinch salt
  • 2 pie crusts
  • 4 fuyu persimmons (could also use apples, pears, figs, cherries, berries, grapes, or stone fruit), peeled and sliced
  • 2 lemon or small orange, peeled and chopped
  • egg white, (optional), for brushing
  • cinnamon
  • whipped cream (optional), for topping
  • pomegranate seeds, for topping

Instructions:

  1. Pre-heat the oven to 375F.
  2. Combine lemon/orange zest through salt. Taste for sweetness.
  3. Roll out pie crusts in a circle on a lightly floured surface. Place on a parchment or Silpat lined baking sheet (use one with edges in case the filling runs). Spread about 3 T at a time of the hachiya mixture in the center of each crust. Top with some fuyu slices and lemon/orange chunks. Repeat until all of the hachiya mixture and slices are gone. Gently fold the edges of the crust up and around the filling, leaving the center open. Brush crust with egg and sprinkle everything with cinnamon. Bake for 25-30 minutes, or until crust is golden and flaky and filling is hot and bubbly.
  4. Remove from the oven and cool to room temperature.
  5. Serve topped with whipped cream and pomegranate seeds.

Author Uncle Vern

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