Recipes Inspired by the Box! Fri/Sat Nov 21-22, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Spaghetti Soup

Spotlight on the Herb – Roasted Lemon Balm Chicken

Breakfast for Dinner  Kohlrabi Quiche

Super Salads – Broccoli Salad

Something for the Sweet Tooth – Pumpkin Cake Roll

Simple Suppers – Asian Stir Fried Vegetables


Soup of the Week

Spaghetti Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 onion, chopped
  • 3 sweet peppers (or 1 bell pepper), chopped
  • 6 cloves garlic, diced
  • 1 t honey
  • salt, to taste (about 1 to 1½ t)
  • pepper, to taste
  • 2 tomatoes, chopped (optional)
  • 1-8 oz. can tomato sauce
  • 6-8 C vegetable stock
  • 2 spaghetti squash, cooked (about 4 C)
  • 2 T balsamic vinegar
  • 1 T butter
  • parmesan cheese, grated, for topping

Directions:

  1. Cook squash: Halve, remove seeds, brush with olive oil, and bake cut side down at 350F for 45-60 minutes (or until flesh pierces easily with a fork). Scrape flesh from skin and set aside.
  2. Heat a soup pot, add oil. When oil is hot, add peppers, onion, salt, and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add garlic and honey and cook for about 1 minute.
  3. Add Squash
  4. Add tomatoes, tomato sauce, balsamic vinegar, and stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 20-30 minutes.
  5. Remove from heat and add butter. Taste and adjust seasoning if needed.
  6. Serve topped with parmesan cheese.

Spotlight on the Herb 

Roasted Lemon Balm Chicken

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:   

  • ¼ c lemon balm leaves, divided
  • ¼ c sage leaves, divided
  • ¼ c softened butter
  • salt and pepper to taste
  • 1 whole chicken
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • sweet potatoes, for serving

Directions: 

  1. Set aside a third of lemon balm leaves and sage leaves. Chop the remaining leaves. Place the chopped herbs into a mixing bowl with the butter. Season to taste and stir until evenly mixed. Loosen the skin of the chicken and rub the butter mixture underneath the skin over the breast and thighs.
  2. Rub the chicken with garlic, salt, and pepper. Place reserved herbs in cavity of the bird. Roast until juices run clear, approximately 50 minutes to 1 hour.
  3. Serve with some sweet potatoes.

Breakfast for Dinner 

Kohlrabi Quiche

Photo credit AHO Kitchen Team

Recipe from Abundant Harvest Organics via AHO Kitchen Team (adapted slightly)

Ingredients: 
  • 1 pie crust
  • 1 kohlrabi bulb with greens (or broccoli)
  • 1/4 C watermelon radish, chopped
  • 6-8 cherry tomatoes or 1/4 cup roasted or dried tomatoes
  • 1 medium onion
  • 3/4 cup sharp cheddar cheese, grated
  • 3 strips bacon (optional)
  • (any extra greens you need to use)
  • 6 eggs
  • 1 cup milk
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook bacon in skillet. Use bacon grease to saute chopped onion, chopped kohlrabi stalks, and radish for 5 to 7 minutes. Add chopped kohlrabi greens and saute 2 minutes to wilt. Squeeze out extra liquid from greens mixture. Grate kohlrabi bulb.
  3. Roll out your crust and place in pie pan. Fill with cooked bacon, onion, kohlrabi greens, grated kohlrabi, radish, cherry tomatoes, and grated cheese.
  4. In a separate bowl, mix 6 eggs with 1 cup milk. Add salt and pepper to taste and then pour over top of ingredients in the pie crust.
  5. Bake until the center is set and the top of the quiche is browned nicely, about 30 minutes.

Super Salads

Broccoli Salad

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 3 cups broccoli florets
  • 1 cup raisins
  • 10 slices bacon fried and crumbled, or 1/2 cup bacon bits
  • ½ cup red onion diced
  • ½ cup sunflower seeds
  • ½ cup shredded cheese optional
  • 2 tbsp sugar
  • 1 tbsp apple cider vinegar
  • ¾ cup plain yogurt or mayonnaise

Directions: 

  1. Combine all ingredients except sugar, vinegar and yogurt. Combine sugar and vinegar and stir to dissolve. Stir in yogurt until well blended. Pour over broccoli mixture and stir together.

Something for the Sweet Tooth

Pumpkin Cake Roll

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 3 eggs beaten
  • 1 cup sugar
  • 2/3 cup pumpkin pulp
  • 1 tbsp lemon juice
  • 2/3 cup flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 package cream cheese
  • 1 tsp vanilla

Directions:

  1. Preheat Oven to 325º.
  2. Prepare the filling by blending together and creaming. Butter and grease a 10 x 15 jelly roll pan. Mix together the eggs, sugar, pumpkin, and lemon juice.  Sift together the flour, cinnamon, nutmeg, and ginger.  Add to wet ingredients and mix well.  Spread into pan and bake for 15 to 20 minutes.
  3. Remove from oven and allow to cool.  Remove the cake from pan and place on a tea towel.  Roll up the cake with the towel. Unroll the cake and spread with cream cheese filling and roll up again without the towel.  Wrap with plastic wrap and refrigerate until ready to serve.
  4. Sprinkle with powdered sugar and slice into 8-10 servings.

Simple Suppers

Asian Stir Fried Vegetables

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:    

  • ¼ cup thinly sliced onions
  • 3 cloves garlic, finely chopped
  • 1 tsp Asian chili sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp light brown sugar
  • 1 Tbsp balsamic vinegar
  • 2-3 Tbsp vegetable oil
  • 2 medium zucchini cut into 1 inch pieces, or matchsticks
  • 1 each red, yellow, and green bell pepper cut into pieces
  • Other veggies such as mushrooms, carrots, broccoli, radish etc. may be added

Directions:

  1. Combine onion, garlic, and chili sauce in a cup. Combine ¼ cup water with soy sauce, brown sugar, balsamic vinegar in another cup, set both aside.
  2. Heat large, heavy skillet or stir fry pan. Add 2 Tbsp oil and swirl to coat pan. Reduce heat to medium. When the oil sizzles, add the onion mixture. Stir gently for about 30 seconds, adjusting the heat so ingredients don’t burn. Add all other veggies, cook stirring until they are just beginning to turn tender, adding more oil if necessary. Stir soy sauce mixture and add to pan; toss well. Bring liquid to simmer, cover pan, and simmer until most of liquid is absorbed about 2-3 minutes. Serve with rice.

Author Rachel Oberg

More posts by Rachel Oberg

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