Recipes Inspired by the Box! Fri/Sat, Nov 8-9

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Savory Baked French Toast

Spotlight on the Herb – Lemon Balm Pesto Spaghetti

Sensational Starters – Fried Zucchini

Foodie Focus – Roasted Butternut Squash Lasagna

Savory Sides – Spicy Quinoa with Sweet Potatoes

Gluten-Free – Cornmeal Pancakes with Warm Persimmon-Apple Sauce

Breakfast for Dinner

Savory Baked French Toast

 

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

4 eggs
3-4 C kale/spinach/collard greens
1 small onion, chopped
1 clove garlic, chopped
2 C milk
1/4 C cream (reserve a bit for topping)
1 t dijon mustard
1/2 t (or less) salt
1/4 t pepper
pinch cayenne
1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
pinch fennel pollen
1 t olive oil
10 thick slices of bread (I used a stale loaf of French Bread)
5 slices ham, quartered
roasted almonds, chopped (for topping)

Directions:

Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).

Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.

Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).

Let it rest for about 10 minutes before serving.

Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

Notes:

Serve with slices of melon and a delicious smoothie!

Spotlight on the Herb

Lemon Balm Pesto Spaghetti

Recipe via All Recipes

See original recipe here

Ingredients:

2 cups lemon balm leaves

1/2 cup olive oil

4 cloves garlic

1 (8 ounce) package spaghetti

1 (16 ounce) can whole tomatoes, undrained

3 onions, chopped

5 dried shiitake mushrooms, stemmed and diced

1/2 teaspoon arrowroot

1/2 teaspoon salt

Directions:

Combine the lemon balm, olive oil, and garlic in the bowl of a food processor. Process until combined but still slightly chunky. Reserve.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.

Combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. Bring to a simmer, breaking up the tomatoes with the back of a spoon. Cook until the tomato liquid has partially evaporated, about 15 minutes. Stir in the arrowroot, salt, and the prepared lemon balm pesto. Simmer to blend the flavors and thicken the sauce, about 5 minutes.

Serve the lemon balm pesto sauce over the hot cooked spaghetti.

Notes:

Serve with Spinach and Green Apple Salad (if you don’t have Granny Smiths, use whatever kind of apples you have).

Sensational Starters

Fried Zucchini

Recipe via Food Network

See original recipe here

Ingredients:

1/2 cup flour

1/2 cup cornstarch

1/2 teaspoon kosher salt

1 cup water

1 egg

2 cups breadcrumbs

1/2 cup grated pecorino

2 large zucchini, sliced 1/4 inch thick

vegetable oil, for frying

salt

pepper

mayonnaise

chopped parsley

lemon juice

Directions:

Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl.
Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture.
Fry in 1/2 inch of 350 degrees F vegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper.
Serve with mayonnaise mixed with chopped parsley and lemon juice.

Foodie Focus

Roasted Butternut Squash Lasagna

Recipe via Food Network

See original recipe here

Ingredients:

For the vegetables:

1 butternut squash, peeled and cut into 1/2-inch cubes

2 tablespoons extra-virgin olive oil

Kosher salt

1 onion, halved and sliced

For the bechamel:

2 tablespoons unsalted butter

10 sage leaves

1/4 cup all-purpose flour

4 cups whole milk

Pinch of freshly grated nutmeg

For the lasagna:

Unsalted butter, for the baking dish

1 cup grated fontina cheese (about 4 ounces)

1 cup grated low-moisture mozzarella cheese (about 4 ounces)

1 cup grated parmesan cheese (about 4 ounces)

1 tablespoon all-purpose flour

9 no-boil lasagna noodles

Directions:

Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.

Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.

Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.

Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.

Notes:

Serve with Green Salad with Warm Tomato Dressing.

Savory Sides

Spicy Quinoa with Sweet Potatoes

Recipe via Food Network

See original recipe here

Ingredients:

1 3/4 cups quinoa

3 cups low-sodium chicken broth

Kosher salt

3 tablespoons vegetable oil

1/2 red onion, thinly sliced

2 cloves garlic, finely chopped

1 tablespoon ancho chile powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 small red jalapeno pepper, seeded and thinly sliced

2 small sweet potatoes, peeled and cut into 1/2-inch pieces

1/3 cup roughly chopped fresh cilantro

1 to 2 tablespoons fresh lime juice

Directions:

Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onionand garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.

Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

Gluten-Free
Cornmeal Pancakes with Warm Persimmon-Apple Sauce
Photo credit De Ma Cuisine

Recipe (adapted slightly) via De Ma Cuisine

See original recipe here

Ingredients:

Sauce:

3-6 persimmons, peeled and diced

2-4 apples, diced

1 t lemon juice

1/3 C water

1/4 t cinnamon

pinch nutmeg

1 T honey

pinch salt

Pancakes:

2 t coconut oil (plus a little more for cooking)

2 egg

1 t baking soda

2 t baking powder

pinch salt

1/4 T maple syrup

1 C cornmeal

1/2 C buttermilk

roasted almonds, chopped (optional – for topping)

Directions:

Sauce: Combine all sauce ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons and apples are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)
Pancakes: Mix wet ingredients in a small bowl.
In a separate bowl, mix dry ingredients.
Whisk all ingredients together.
Let stand 5 minutes. (The batter should be pretty thin.)
Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
Top with Warm Persimmon-Apple Sauce, chopped almonds, and maple syrup.

Author Rachel Oberg

More posts by Rachel Oberg

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