Recipes Inspired by the Box! Fri/Sat Oct 10-11, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Browned Butter and Four Cheese Broccoli Soup (with Rachel O Instructional Video!)

Super Salads – Pomegranate Vinaigrette

Breakfast for Dinner Squash, Bacon and Mozzarella Quiche

Savory Sides – Sweet Potato and Apple Casserole

Simple Suppers – Daikon Fettuccine with Tomato Basil Sauce

Spotlight on the Herb – Fresh Rosemary Bread


Soup of the Week 

Browned Butter and Four Cheese Broccoli Soup

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion or 2-3 shallots, chopped
  • 1 medium carrot or summer squash, chopped
  • ½ C Korean daikon radish, chopped
  • 1/2 C sweet pepper, chopped
  • ¼ T red pepper flakes
  • 1 t salt, or to taste
  • ¼ t pepper
  • 1-2 cloves garlic, minced
  • 1 T balsamic vinegar, divided (1/2 T, ½ T)
  • ½ t dijon mustard
  • 1 T all purpose flour mixed with ¼ C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated

Directions:

  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
  3. Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great). Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.

Super Salads

Pomegranate Vinaigrette 

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:   

  • 1 cup pomegranate seeds
  • ½ cup rice vinegar
  • ½ cup honey
  • ½ tsp Salt (or to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup virgin olive oil

Directions: 

  1. In a blender combine pomegranate seeds, rice vinegar, honey, salt, pepper. Blend well and slowly add olive oil while blending.
  2. Season to taste & strain.

Notes:

Serve with hearty cucumber and chicken salad.

Breakfast for Dinner

Squash, Bacon and Mozzarella Quiche

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

Ingredients:

  • 1 pie crust for 9 ½ inch pie plate
  • 1 tbsp olive oil
  • 2 cups sliced yellow squash
  • 2 cups sliced zucchini
  • ¼ cup chopped onion or shallot
  • 1 tbsp chopped basil
  • 1 cup milk
  • ¾ tsp salt
  • ¼ tsp pepper
  • 4 slices bacon, cooked and crumbled
  • 3 egg whites
  • 3 eggs
  • ½ cup diced bell or sweet pepper
  • ¾ cup shredded mozzarella cheese
  • sliced tomatoes, for serving
  • sliced cucumbers, for serving
  • basil, for serving
  • balsamic vinegar, for serving
  • olive oil, for serving

Directions:

  1. Prepare pie crust and bake in pie pan at 400º. for 15 minutes. Cool. Reduce oven temperature to 350º.
  2. To prepare filling, heat a large skillet over medium heat, add oil to pan and swirl to coat.  Add squash, zucchini, onion and basil as well as bell pepper.  Sauté for 5 minutes or until the veggies are tender.  Cool the squash mixture slightly.
  3. Combine the milk, salt, pepper, bacon, egg whites and eggs.  Whisk together.  Arrange the squash mixture evenly over the crust and sprinkle with the mozzarella cheese.  Pour the egg mixture over the cheese.  Bake at 350º for 45 minutes or until filling is set.
  4. Cool for about 15 minutes prior to serving.
  5. Serve with sliced tomatoes, cucumbers, and basil leaves that have been drizzled with balsamic vinegar and olive oil.

Notes:

May also be served with sliced fruit that has been layered with yogurt and topped with granola.

Savory Sides

Sweet Potato and Apple Casserole

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3 sweet potatoes, peeled & quartered
  • ½ cup firmly packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 large apples, peeled, cored and cut into ¼ inch rings

Topping:

  • ¼ cup flour
  • ¼ cup firmly packed brown sugar
  • ¼ cup butter
  • ¼ cup chopped pecans

Directions: 

  1. Preheat Oven to 350º.
  2. Place sweet potatoes in a large saucepan with enough water to cover.  Bring to a boil and cook 25 min, or until tender but firm.  Drain, cool and cut into ¼ inch slices.
  3. Lightly grease 8 x 11 inch baking dish. In a small bowl, mix brown sugar, cinnamon & nutmeg.  Layer sweet potatoes, brown sugar mixture and apples in prepared baking dish.  In a medium bowl mix topping ingredients and sprinkle over sweet potatoes.  Bake in oven for 30 min or until lightly browned

Simple Suppers

Daikon Fettuccine with Tomato Basil Sauce

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

Ingredients:

  • Daikon radish
  • 2 C tomatoes, chopped (or 1-15 oz. can tomatoes)
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-2 tsp sugar
  • 1 tbsp chopped fresh basil leaves
  • salt
  • ground black pepper
  • 1-2 tsp rosemary, chopped

Directions:

  1. With a vegetable peeler remove the outer skin of the Daikon. Continue down slicing the length of the Daikon with the vegetable peeler, creating long, narrow ribbons of radish that should look like noodles. Soak the radish “noodles” in a bowl of cold salted water for 15 to 20 minutes.
  2. Making the tomato basil sauce: In a medium saucepan, heat the oil and add the onion and garlic. Saute until softened. Add the tomatoes (along with the tomato juice if using canned), sugar, and 1 tsp salt. Bring to a boil, stirring often until the sauce is thick, about 10 to 15 minutes. Stir in the basil and rosemary and season with salt and pepper to taste.
  3. Drain the radish “noodles” and dry them with a kitchen towel. Add to the sauce and toss gently over medium heat. Cook until just heated through.

Spotlight on the Herb

Fresh Rosemary Bread

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

Ingredients:    

  • 1 packet active dry yeast
  • 2 teaspoons sugar
  • 2 tablespoons olive oil
  • 2½ cups flour
  • 2 tablespoons rosemary
  • 1 teaspoon salt
  • ¼ cup warm water
  • ¾ cup warm water

Directions:

  1. Stir yeast, sugar and ¼ cup warm water in a large bowl. Let stand approximately 5 minutes until foamy. 
  2. Add 1 tablespoon olive oil, flour and 1½ tablespoons rosemary, salt, and ¾ cup warm water. Stir until dough forms.  Turn the dough out onto a lightly floured surface and knead. Knead about 10 minutes. (This can also be done in mixture with a dough hook.) Brush a bowl with olive oil and add the dough. Cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  3. Preheat oven to 400°.
  4. Turn dough out and divide into 4 pieces. Fold each section into a free form square by tucking in corners. Place two balls on each baking sheet. Let stand uncovered until doubled in size.
  5. Bake for 10 minutes. Brush with olive oil and sprinkle with kosher salt and remaining rosemary. Continue baking another 10 minutes until golden brown. Serve with olive oil and black pepper.

Author Rachel Oberg

More posts by Rachel Oberg

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