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Recipes Inspired by the Box! Fri/Sat Nov 6-7, 2015

At a Glance – Recipes Inspired by the Box

Perfect Pasta – Acorn Squash Pasta

Spotlight on the Herb – Broccoli Stir Fry with Tofu and Almonds

Savory Sides – Acorn Squash and Potato Gratin

Super Salads – Beet and Apple Salad

Something for the Sweet Tooth – Zucchini Yogurt Cake

Vegan – Ecuadorian Beet Salad


 

Perfect Pasta

Acorn Squash Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 small to medium acorn squash (or a small pumpkin or any winter squash except spaghetti squash) (about 2-3 C cooked) (could also use roasted or steamed carrots or cauliflower)
  • 1 t olive oil
  • ¼ C butter or olive oil (optional)
  • ¼ C all purpose flour or 1 T cornstarch
  • 2 C milk (any kind)
  • ½ C plain yogurt
  • pinch cayenne
  • to taste salt
  • good pinch coriander
  • good pinch ginger
  • 1 C cheese (Parmesan, cheddar, or Gruyère), grated
  • (could also mix in: 2-4 cloves roasted garlic, sautéed mushrooms, greens, sage, onion, leek, shallot, corn, lemon zest)
  • 6 servings pasta
  • toppings optional: fresh herbs, chopped; poached eggs, bacon, or nuts

Directions:  

  1. Pre-heat the oven to 350F. Cut the lid off the squash (if you’re going to serve in it, if not you could just slice in half), scrape out seeds. Rub the inside with 1 t olive oil. Roast for about 1 hour.
  2. Heat a medium sized saucepan over medium-low heat. Add butter, if using. When it starts to brown, whisk in flour. Cook for 30-60 seconds. If doing gluten-free, skip the butter and flour and whisk milk with cornstarch. Pour in milk (with or without the cornstarch), whisking as you do. Add squash. Cook over low heat for about 10 minutes, or until thickened (it should coat a spoon without all running off), stirring occasionally with a wooden spoon.
  3. Remove from heat and stir in yogurt. Season with cayenne through ginger. Stir in cheese. Blend with a hand blender (or in batches in a regular blender with the center plug removed and the hole covered with a clean tea towel) until smooth. Taste and adjust seasoning if desired. Stir in any additional mix ins.
  4. Cook pasta. Drain and toss with sauce. Serve topped with desired toppings, or just serve as it is.

Notes:

Serve with a green salad with apples and raisins.


Spotlight on the Herb

Broccoli Stir Fry with Tofu and Almonds

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C summer squash, chopped
  • (could also add: turnips, snap peas, bean sprouts, green beans, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 bunch spinach, kale, chard, bok choy, or beet greens, chopped
  • 1/4 C Thai basil, chopped
  • 2 T almonds, chopped, for serving

Directions:

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and greens cook for about 2 minutes more.
  5. Stir in sauce and Thai basil. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.
Notes:
If it’s not essential for this to be vegan, 1 t fish sauce is a good addition to the sauce.

Savory Sides

Acorn Squash and Potato Gratin

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 medium potatoes, halved
  • 1 small acorn squash, quartered
  • 2 beets, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • 1 t fresh (or ½ t dried) thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Super Salads

Beet and Apple Salad

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

Ingredients:

  • beets
  • sliced shallot
  • 1 tablespoon of cider vinegar
  • 1 teaspoon dijon mustard
  • 3 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • apple or pear slices
  • lettuce
  • pecans or walnuts
  • your favorite strong cheese

Directions:

  1. Roast beets, peel, slice and set aside.
  2. Marinate sliced shallot in 1 tablespoon of cider vinegar for ten minutes, then stir in 1 teaspoon dijon mustard and 3 tablespoons olive oil. Add salt and pepper to taste.
  3. Toss beets, apple or pear slices, lettuce and vinaigrette. Top with pecans or walnuts and your favorite strong cheese.

Something for the Sweet Tooth

Zucchini Yogurt Cake

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • ½ c butter
  • ½ c unsweetened applesauce
  • 1 ⅔ c sugar
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ c Greek yogurt
  • 2 ½ c flour
  • ¾ c Dutch process cocoa
  • 2 tsp espresso powder optional
  • 2 ½ to 3 c shredded zucchini
  • 1 c dark chocolate chips

Ganache topping (optional):

  • 6 oz heavy cream
  • 9 oz dark chocolate chips

Directions:

  1. Preheat oven to 325° and lightly coat a 9 x 13 pan with cooking spray.
  2. In a large mixing bowl cream together butter, applesauce, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.
  3. Stir in yogurt alternating with the flour. Stir in the cocoa and espresso powder, mixing until smooth. Fold in the zucchini and 1 cup of chocolate chips.
  4. Pour batter into prepared pan and bake for 35 to 40 minutes. Remove and cool.
  5. If preparing the topping, heat cream in saucepan until it comes to a simmer. Remove and pour over chocolate chips. Stir until smooth, while still warm pour over cooled cake.

Vegan 

Ecuadorian Beet Salad

Recipe from Abundant Harvest Organics via Elizabeth A.

Ingredients:

  • 1 medium beet (unpeeled)
  • 1 medium potato  (unpeeled)
  • 1 medium carrot (peeled)
  • ½ c. finely chopped red onion
  • 1 lime
  • 1/3 c. chopped cilantro
  • 1/2 medium tomato
  • 2 T. extra virgin olive oil
  • Salt

Directions:

  1. Begin salsa first: Place chopped red onion in a bowl with enough water to BARELY cover the onions. Mix 2 teaspoons of salt into onions and water, and cover bowl tightly.  This will “cure” or cook the onion somewhat and reduce eye watering. Let stand covered 15-20 minutes.
  2. Next, cook veggies: Steam the beets first (cut in half) since they take longer. You can steam or boil.  Once you feel beets are slightly tender (by knife), add the carrots (cut into 2-3 pieces) and potatoes (cut into smaller pieces). Potatoes, as well as carrots should be firm, not mushy, when done. Peeling the potato and beets should be easier when cooked.  You might have to peel the beet very lightly with a knife. Cut all veggies into ½-inch cubes. Set aside in a large bowl.
  3. After 20 minutes, drain most of the liquid from the onions (it should be thick). Add some more water to cover the onions slightly. Add cilantro and tomatoes, then the lime juice and mix well. Last, add the oil. Let stand for 5-10 minutes for the lime juice to do its work. You MIGHT have to add more salt for taste again.
  4. Mix the sauce into the vegetables and carefully make sure all is tossed evenly. Let the salad stand for 15-minutes or more to infuse all the flavors before serving.
  5. Some people add sliced hard-boiled eggs on top.  The salad is great with steamed rice, grilled steak or chicken or fried eggs.

Author Rachel Oberg

More posts by Rachel Oberg

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