Recipes Inspired by the Box! Fri/Sat Oct 2-3, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Classic Meat and Cheese Lasagna

Super Salads – Warm Root Veggie Salad with Fruit and Nuts

Something for the Sweet Tooth – Whole Wheat Fall Muffins

Breakfast for Dinner – Chamomile and Honey Pancakes

Quick and Easy – Lettuce Wraps

Simple Suppers – Rustic Fall Vegetable Tarts


Spotlight on the Herb

Classic Meat and Cheese Lasagna

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • meat and veggie filling: 1 lb. ground beef
  • 2 C any: summer squash, carrot, eggplant, cauliflower, cabbage, green beans, bell pepper; diced
  • 4 cloves garlic, minced
  • 1 C tomatoes, chopped
  • 3 C greens, chopped
  • to taste salt
  • to taste pepper
  • cheese filling: 16 oz. cottage cheese
  • ½ C Greek yogurt
  • 2½ C mozzarella cheese, grated (1 C reserved)
  • ½ C parmesan cheese
  • to taste salt
  • to taste pepper
  • tomato sauce: 4-6 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t fresh oregano, chopped
  • 1 t fresh thyme, chopped
  • 1 T fresh parsley, chopped
  • 1/4 C fresh basil (some reserved for topping, if desired), chopped
  • 1 t fresh rosemary, chopped
  • 1 T balsamic vinegar
  • 1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first)

Directions:   

  1. Pre-heat the oven to 350F. If using eggplant, peel and slice, sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry, then cut as directed.
  2. Cook beef until partially done, then add veggies and cook for 5-10 minutes. Add garlic and tomatoes and cook for 1-2 minutes more. Add spinach and wilt down, about 5 minutes. Add salt and pepper. Taste and adjust seasoning. Remove from heat and cover to keep warm.
  3. Mix together cheese filling ingredients. Taste and adjust seasoning.
  4. Mix together tomato sauce ingredients. Taste and adjust seasoning.
  5. Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
  6. Bake covered for 30 minutes, then uncovered for 30-40 more.
  7. Let stand 10 minutes before serving. Top with fresh basil.

Notes:

Serve with fresh fruit, and a caesar salad.


Super Salads

Warm Root Veggie Salad with Fruit and Nuts

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C beets, carrots, winter squash, or sweet potatoes; peeled (if beets or winter squash) and chopped
  • to taste salt
  • to taste pepper
  • 1 T lemon juice
  • 1 T balsamic vinegar
  • ½ t honey or maple syrup
  • to taste salt
  • to taste pepper
  • ¼ to ½ t fresh parsley, chopped
  • 1 T olive oil
  • 1 bunch kale (or beet greens), de-stemmed and torn
  • ¼ C pomegranates, chopped
  • ¼ C apple, chopped
  • 2 T almonds (or pumpkin seeds or sunflower seeds), chopped
  • 2 T raisins, chopped
  • ¼ C ricotta (optional) (or silken tofu – sweetened, if desired)

Directions:

  1. Heat skillet, add olive oil, add veggies, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
  2. Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
  3. Top veggies and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

 

Something for the Sweet Tooth

Whole Wheat Fall Muffins

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder
  • ½ t baking soda
  • ¼ t cinnamon
  • ¼ t ginger
  • ½ C cold butter (or coconut oil), cut into small chunks
  • 1 C oats
  • ¾ C any of the following: Asian pears, pears, apples, parsnips, carrots, squash, persimmons, (grated)
  • ½ C any of the following: figs, berries, cherries (pits removed), chopped
  • ¼ C honey (or maple syrup)
  • ¼ C maple syrup
  • 1 egg (or use ground up flaxseeds and water)
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • (optional: almonds or walnuts, chopped, for topping)

Directions:

  1. Position the rack in the center of the oven and pre-heat to 350F.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or hands until coarse meal or small (pea sized) chunks remain. Stir in oats through fruit. Set in the freezer while you assemble the wet ingredients.
  3. In a separate bowl whisk honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop about 3T of batter into each compartment of a greased muffin pan (should yield 1 dozen). Top with nuts if desired, pressing them gently into the batter. Bake for about 20-22 minutes, or until a toothpick comes out clean and the center of the muffin springs back when touched.
  5. Remove from the oven and cool for about 5 minutes in the pan. Transfer to a cooling rack and cool completely.

Breakfast for Dinner

Chamomile and Honey Pancakes

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ C cornmeal
  • ½ t baking soda
  • 1 t baking powder
  • 1 T lemon zest, diced
  • pinch salt
  • 1 t dried chamomile
  • 1 egg
  • ½ T honey
  • 1 t coconut oil (plus more for cooking)
  • ¼ C buttermilk (or 1 T white vinegar and pour in milk to ¼ C, stir with a fork and let sit 5 min)
  • jam, for serving
  • fall fruit (apple, pomegranate, pear, persimmon, orange, grapes) chopped, for serving
  • lemon juice, for serving
  • honey, for serving

Directions:

  1. Whisk together cornmeal through chamomile. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  2. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter (to make each one about 2″ diameter). Cook for about 1 minute on first side (or until bubbles form and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  3. Serve topped with jam, fruit, lemon juice, and honey.

Quick and Easy

Lettuce Wraps

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

Ingredients:

  • 2 tsp olive oil or peanut oil
  • Diced tomatoes
  • Broccoli chopped
  • Bell peppers diced
  • Summer squash diced
  • could also add: green beans, winter squash (cooked), cabbage, cauliflower, onion, bok choy, carrots, celery, radish, radicchio; diced
  • Basil chopped
  • Shallots diced
  • Lettuce, chard, kale, or cabbage leaves
  • Chopped cucumber
  • 1 lb ground beef or choice of meat

Directions:

  1. Heat olive oil. Add vegetable portions that are for your size of family. Stir fry till tender but still slightly firm.
  2. Brown the ground beef or meat of choice. Season with salt and pepper and a pinch of red pepper flakes. Sprinkle with some shakes of balsamic vinegar for a little zing.
  3. Clean lettuce leaves and pat to dry. Serve desired amount in leaf, top with cucumber, and roll up and eat like a taco.

Simple Suppers 

Rustic Fall Vegetable Tarts

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

Ingredients:

  • 7 ½ cups of fall vegetables
    (such as Carrots, Turnips, Red Onion, Sweet Potatoes, Rutabagas, Leeks, Winter Squash, Beets, Celery, Bell Peppers, Fennel, Potatoes)
  • 4 slices of bacon
  • 3 Tbsp olive oil
  • 2 Tbsp thyme
  • 1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
  • 1 cup crumbled goat cheese (4 oz)
  • 1 Tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • Rosemary (optional)
  • Chopped basil

Directions:

  1. Peel and seed your vegetables as necessary and cut into bite size chunks. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes (could be less or more time depending on the type of vegetable and how small they’re cut).
  2. Roll out each pie crust and divide into four individual squares. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veges with remaining goat cheese. Bake 20 minutes at 375º or until tarts are golden brown. Serve topped with fresh basil.

Author Rachel Oberg

More posts by Rachel Oberg

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