was successfully added to your cart.

Recipes Inspired by the Box!
Fri/Sat, Oct 14-15, 2016

At a Glance – Recipes Inspired by the Box

Greek Cauliflower Pasta Salad

Carrot Pasta

Massaged Kale, Radish and Apple Salad

Sweet Potato, Carrot, Apple and Red Lentil Soup

Wilted Mustard Greens

Caramel Apple Cheesecake Bars


Greek Cauliflower Pasta Salad

Recipe by Carol Peterson

Ingredients:

  • 1 head cauliflower chopped into bite sized florets
  • ¼ c olive oil
  • 1 ½ tbsp fresh lemon juice
  • 1 head green garlic, mined
  • 1 c fresh lettuce tightly packed
  • 1 c fresh arugula tightly packed
  • 1 ½ c sliced tomatoes (thinly and in wedges)
  • 2-3 tbsp fresh tarragon
  • 6 oz of crumbled feta cheese
  • ½ c pitted olives sliced
  • salt and pepper to taste

Instructions:

  1. In a pot with a steamer filled with an inch of water place chopped cauliflower florets. Bring the water to a boil and cover to steam until fork tender.
  2. Remove steamed cauliflower. In a large bowl place cauliflower and remaining ingredients, toss to coat with wet ingredients, salt and pepper to taste.
  3. Prior to serving add the feta cheese. This dish may be served at room temp or chilled allowing ingredients to marinate in oil and lemon juice.

Carrot Pasta

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 T butter or olive oil, divided
  • ¼ C radish, diced
  • 1 shallot or small onion, diced
  • to taste salt
  • (could also add: peas, greens, cabbage, green beans)
  • 2 cloves garlic, diced
  • 1 C lentils (or garbanzo or black beans), cooked
  • 1 to 1½ t dijon mustard
  • 1 C carrot, thinly sliced into strips and then into long noodle-like sticks
  • ½ C summer squash, thinly sliced into strips and then into long noodle-like sticks
  • (could also use or substitute: beets, parsnips, daikon radish, or fennel)
  • 1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
  • 1 T fresh parsley, chopped
  • 1 tomato, chopped, for topping
  • splash white vinegar, for topping

Instructions:

  1. Bring a pot of salted water to a boil.
  2. While it comes to a boil, heat a skillet over medium-low. Add 1½ T butter or oil. When it’s hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining ½ T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
  3. While sauce cooks, drop carrots and squash (and any other veggie “noodles”) into the boiling water. Cook for 3 minutes. Drain.
  4. Top “pasta” with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.

Massaged Kale, Radish and Apple Salad

MassagedKaleSaladWithRadishes7

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Instructions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Sweet Potato, Carrot, Apple and Red Lentil Soup

Recipe by Carol Peterson

Ingredients:

  • ¼ c butter
  • 2 sweet potatoes, peeled, chopped
  • 3 carrots, peeled, chopped
  • 1 apple, peeled, chopped
  • 1 onion, chopped
  • ½ c red lentils
  • ½ tsp minced ginger
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • 4 c vegetable broth
  • plain yogurt

Instructions:

  1. Melt butter in large pot, place chopped sweet potatoes, carrots, apples and onion in pot. Stir and cook until onions are translucent, 10 minutes.
  2. Stir the lentils, ginger, black pepper, salt, cumin, chili powder, paprika, and broth into the pot with vegetable mixture.
  3. Bring soup to a boil over high heat. Reduce and cover for 30 minutes.
  4. When vegetable are soft, working in batches, pour the soup into a blender. Hold down the lid of the blender and carefully blend using a few quick pulses to get soup moving. Puree in batches until smooth and pour into a clean pot. Can also use an immersion blender.
  5. Bring soup back to a simmer over medium high heat. Add water as needed to thin the soup to your preference.
  6. Serve with yogurt for a garnish.

Wilted Mustard Greens

Recipe by Carol Peterson

Ingredients:

  • 1 bunch mustard greens, stems and coarse ribs discarded
  • 1 large garlic clove, minced
  • 2 Tbsp unsalted butter
  • ¼ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste

Instructions:

  1. Cook mustard greens in boiling salted water, stirring to submerge, until wilted & tender, about 5 min.
  2. Transfer to a large bowl of cold water to stop cooking.
  3. Drain in a colander pressing to squeeze out excess moisture. Coarsely chop.
  4. Cook garlic in butter over moderately low heat, stirring until softened, about 2 min.
  5. Add boiled greens, salt & pepper & cook, covered, stirring occasionally, until heated through, about 5 minutes.

Caramel Apple Cheesecake Bars

Recipe by Carol Peterson

Ingredients:

  • Crust:  2 c flour
    ½ c firmly packed brown sugar
    1 c butter softened
  • Cheesecake Filling:
  • 3 (8 oz) pkg cream cheese, softened
    ¾ c sugar, plus 2 tbsp, divided
    3 large eggs
    1 ½ tsp vanilla extract
  • Apples:
  • 3 green apples, peeled, cored, finely chopped
    ½ tsp ground cinnamon
    ¼ tsp ground nutmeg
  • Streusel Topping:  
  • 1 c firmly packed brown sugar
    1 c flour
    ½ c quick cooking oats
    ½ c butter, softened
  • Drizzle:   
  • ½ c caramel topping for drizzling after baking

Instructions:

  1. In a medium bowl, combine crust ingredients. Press evenly into a 9/13 foil lined pan. Bake for 15 minutes.
  2. In a large bowl beat filling until smooth. Pour over warm crust.
  3. In a small bowl stir together apples mixture and spoon over cream cheese.
  4. Make the streusel topping making sure butter is combined and sprinkle over the apples. Bake 40 to 45 minutes or until filling is set.
  5. Drizzle with caramel topping and let cool. Serve cold.

Author Uncle Vern

More posts by Uncle Vern