Recipes Inspired by the Box! Fri/Sat Nov 20-21, 2015

At a Glance – Recipes Inspired by the Box

Something to Drink – Pumpkin Pie Latté

Simple Suppers – Almond Butter Stir Fry

Vegetarian – Sweet Potatoes and Lentils topped with a Fried Egg and Fresh Herbs

Pizza Pizza Pizza –  Sweet Potato and Collard Greens Pizza

Savory Sides – Crispy Tofu with Black Bean Purée and Microgreens

Spotlight on the Herb – Loaded Chicken and Rice Soup


 

Something to Drink

Pumpkin Pie Latté

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • ½ C milk (any kind) or 2 C apple cider (and omit the coffee or espresso)
  • 2 T cooked pumpkin (or butternut squash) purée
  • good pinch cinnamon
  • good pinch nutmeg
  • good pinch all spice
  • good pinch ginger
  • tiny pinch salt
  • 3 t maple syrup (or to taste)
  • 1½ C strong coffee, or 1-2 shots espresso/person
  • whipped cream (optional), for topping
  • cinnamon, for topping
  • caramel (optional), for topping

Directions:

  1. Heat milk or cider through maple syrup over low heat, for about 5-7 minutes (or until it barely starts to simmer, or comes to about 165F), stirring occasionally with a wooden spoon. (Or, steam the milk, then stir in pumpkin through maple syrup. If pumpkin and syrup are cold, they will cool down the milk a bit.)
  2. Brew coffee/espresso, if using. Combine with milk mixture.
  3. Strain the hot pumpkin mixture through a sieve, pressing down to get all the liquid out. Taste for sweetness. Top with whipped cream, cinnamon, and a drizzle of caramel if desired.

Simple Suppers

Almond Butter Stir Fry

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1/4 C almond butter
  • 1 t honey
  • 3 T to 1/4 C water
  • 2 T lemon juice
  • 1/2 to 1 T liquid aminos (or GF soy sauce)
  • 1/8 t ground ginger
  • 1/8 t ground coriander
  • pinch cayenne
  • 2 T olive oil
  • 1-2 C broccoli, bite sized pieces
  • 1-2 C green beans, bite sized pieces
  • 1 C carrots (or celery), sliced on a bias
  • 1 onion, chopped
  • 2 C bok choy, chopped
  • 1 C collard greens (or cabbage), chopped
  • (sugar snap peas or bell peppers would also be great)
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, diced
  • lemon slices, for serving
  • almonds, chopped, for serving
  • rice noodles, rice, or quinoa, for serving
  • micro greens, for serving

Directions:

  1. (Optional: Cook rice or quinoa, if serving one of those with the dish. Cook a protein, if desired.)
  2. Whisk together almond butter through cayenne. Taste and adjust seasoning if needed.
  3. (If using rice noodles, follow instructions on package and cook/warm now.) Heat a wok or large skillet over medium or medium-high heat. Add oil. When oil is hot, add broccoli through pepper. Cook for about 5 minutes, stirring almost constantly. Add garlic and cook for 1-2 minutes more. Stir in the sauce and cook for 1-2 minutes more. (Optional) Toss with rice/quinoa/rice noodles if desired and cook for 1 minute more.
  4. Serve topped with a squeeze of lemon and almonds, and micro greens.

Vegetarian

Sweet Potatoes and Lentils topped with a Fried Egg and Fresh Herbs

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine

See original recipe here

Ingredients:

  • olive oil
  • sweet potatoes, diced
  • green lentils, cooked
  • to taste paprika, cayenne, and salt
  • fried egg
  • for topping: coarse sea salt, lemon, fresh chives

Directions:

  1. For a quick and easy lunch, sauté some diced sweet potatoes until tender. Add some cooked green lentils and season with paprika, cayenne, and salt.
  2. Top with an olive oil fried egg, some coarse sea salt, a squeeze of lemon, and some chopped chives.

Notes:

Serve with sliced apples and pears.


Pizza Pizza Pizza

Sweet Potato and Collard Greens Pizza

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 2 personal sized pizza crusts
  • olive oil
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • sweet potatoes, very thinly sliced
  • collard greens, torn
  • 1 C cheese (blue, parmesan, or feta), crumbled
  • rosemary or thyme, chopped
  • fresh chives (optional), chopped, for topping

Directions:

  1. Top crust with olive oil through rosemary or thyme.
  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 chives.

Notes:

If desired, sweet potatoes and greens may be sautéed before using them to top the pizza.

Serve with a green salad topped with apples and chopped nuts, with a lemony dressing.


Savory Sides

Crispy Tofu with Black Bean Purée and Microgreens

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Directions:

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn’t overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

Spotlight on the Herb

Loaded Chicken and Rice Soup

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1-2 T olive oil
  • 1 C green beans, chopped
  • 1 C broccoli, chopped
  • 1 onion, chopped
  • 1 C radish (or cauliflower), chopped
  • to taste, salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • 1 t fresh rosemary (or ½ t dried), chopped
  • 1 t fresh thyme (or ½ t dried), chopped
  • ½ t paprika
  • 1 C cooked chicken, chopped or shredded (I used leftovers)*
  • 2 C rice, cooked (I used leftovers)***
  • 2-3 C greens (like collards, bok choy, hon tsai tai, komatsuna, Tokyo bekana, chard, kale, or spinach), chopped
  • 1½-2 C winter squash, chopped (I used leftovers)**
  • 5-6 C chicken stock
  • 1 C milk (any kind)
  • 1-2 T fresh parsley, chopped
  • 1 T unsalted butter (optional)
  • lemon wedges, for serving

Directions:

  1. (*If you’re not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
  2. Heat a soup pot over medium-low heat. Add the oil and when it’s hot, add the green beans through salt (**unless you’re using uncooked winter squash – if you are, add it now). Cook for 7-9 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
  3. Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you’re not using leftover rice, also add ½ C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
  4. Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Author Rachel Oberg

More posts by Rachel Oberg

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