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Recipes Inspired by the Box!
Fri/Sat, Nov 4 -5, 2016

At a Glance – Recipes Inspired by the Box

Spiced Butternut Squash Bread

Collard Greens and Artichoke Dip

Broccoli and Goat Cheese Wrap

Citrus Carrots

Stir Fried Garlic Chives

Garlic and Herb Bread


Spiced Butternut Squash Bread

Recipe by Carol Peterson

Ingredients:

  •  2 2/3 c white sugar
  • 2 tsp baking powder
  • 2/3 c shortening
  • 1 ½ tsp salt
  • 2 c pureed cooked butternut squash
  • 1 tsp ground cinnamon
  • 4 eggs
  • 1 tsp ground cloves
  • 2/3 c water
  • 2/3 c chopped pecan or walnuts
  • 3 1/3 c flour
  • 2/3 c raisins

Instructions:

  1. Preheat oven to 350. Grease 2 loaf pans.
  2. Beat sugar and shortening together in a bowl until fluffy.
  3. Stir squash,eggs,and water into sugar mixture.
  4. Mix remaining dry ingredients.
  5. Add nuts and raisins and other batter, mix altogether.
  6. Pour into prepared pans.
  7. Bake for about 1hr or until toothpick comes out clean. Cool before removing and then slice to serve.

Collard Greens and Artichoke Dip

Recipe by Carol Peterson

Ingredients:

  • 4 tbsp butter
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • ¼ cup flour
  • 1 pint heavy whipping cream
  • 2/3 cup grated Parmesan cheese
  • ½ cup shredded cheddar cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ lemon juiced
  • Dash hot sauce
  • Dash Worcestershire sauce
  • 1 bunch collard greens, cooked and drained
  • 1 jar (14 oz) artichoke hearts, drained and chopped

Instructions:

  1. Melt butter over medium heat. Add garlic and shallots and sauté until tender.  Stir in flour and cook for 1 minute.
  2. Slowly whisk in the cream and turn up the heat until thickened.  Add the cheeses.  Stir until melted.
  3. Add salt, pepper, lemon juice, hot sauce and Worcestershire sauce.
  4. Fold in collard greens and artichoke hearts.  Bake for 15 minutes until golden brown.

Broccoli and Goat Cheese Wrap

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 C broccoli (or combo of: broccoli, cauliflower, onions, shallots, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, summer squash), chopped or cut into bite sized pieces
  • to taste salt
  • 2 cloves garlic, diced
  • 1 t fresh ginger, diced
  • 1 t white vinegar or lemon juice
  • 1 T plain yogurt (or silken tofu)
  • 1 T mayo (or silken tofu)
  • 2 oz. goat cheese or feta
  • 1 T fresh herbs (combo of any: basil, dill, or parsley), chopped
  • pinch cayenne
  • to taste salt
  • 2 tortillas
  • olives or capers (optional), chopped
  • nuts (any: almonds, peanuts, pecans), chopped
  • lettuce or spinach (or kale, chard, or other greens), shredded
  • 2-3 T parmesan, grated

Instructions:

  1. Heat a skillet over medium-low heat. Add oil. When oil is hot, add broccoli (and other veggies, if using) and salt. Cook for 7-8 minutes, stirring occasionally, until veggies are tender-crisp. Add garlic and ginger and cook for 1 minute more. Remove from heat and set aside.
  2. Whisk together vinegar through salt. Taste and adjust seasoning if desired.
  3. Divide veggie mixture between tortillas. Top with dressing, olives or capers, nuts, greens, and parmesan. Roll up to serve.

Citrus Carrots

CitrusCarrots-JohnandJanelle2

Recipe by Carol Peterson

Ingredients:

  • 5-6 carrots washed and cut into rounds or matchsticks
  • ½ cup veggie broth
  • Juice of one orange or lemon
  • 1 green garlic chopped
  • 1 tsp basil
  • Fresh parsley chopped, to taste
  • Sea salt and ground pepper

Instructions:

  1. Simmer the carrots in broth.
  2. Squeeze the orange or lemon over the carrots while simmering.
  3. Toss together. Add parsley and spices.
  4. Simmer 1-2 min and then cover and steam until tender.

Stir Fried Garlic Chives

Recipe by Carol Peterson

Ingredients:

  • 1/2 lb of your choice of protein
  • 1 lb garlic chives, chopped into 1 inch pieces
  • 1 tbsp soy sauce
  • 1/2 – 1 tbsp fish sauce (to taste)
  • 1/2 tsp sugar
  • 1/2 teaspoon pepper

Instructions:

  1. Add 2 tbsp oil to a hot wok on the stovetop. (If using meat, cook with soy sauce in the wok). Turn heat up to high and add in garlic chives, and half of the fish sauce. Stir fry until tender crisp. Be careful not to over cook, chives should retain their bright green color.
  2. Stir in sugar, pepper, and remaining fish sauce (if desired). Serve with rice.

Garlic and Herb Bread

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 8-10 cloves garlic
  • 2 t fresh rosemary or thyme
  • 2 T fresh basil or chives
  • 2 C greens (kale, spinach, arugula, chard, mizuna, bok choy etc…) or use peas
  • (optional) 1C any: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
  • ½ to 1 C nuts (walnuts, almonds, hazelnuts)
  • 2 C cheese (parmesan – for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
  • ¼ to ⅓ C olive oil
  • 1 t lemon zest
  • 2 t lemon juice
  • to taste salt
  • good pinch cayenne
  • 1 loaf of your favorite bread, sliced

Instructions:

  1. Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
  2. Spread mixture on bread. Either broil for 2-5 minutes (watch it carefully so it doesn’t burn), bake until bubbly and browned, or put between the slices of bread (or slice bread horizontally), wrap in foil, and bake until warmed through.

 

Author Uncle Vern

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