Recipes Inspired by the Box! Fri/Sat Oct 24-25, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Fish Wellingtons

Spotlight on the Herb – Creamy Cucumber and Tomato Salad

Breakfast for Dinner – Wonderful Persimmon Waffles

Baker’s Delight – Savory Baked French Toast (with Rachel O Instructional Video!)

Soup of the Week – Tuscan Soup

Condiments Galore – Apple and Pomegranate Salsa


Simple Suppers

Fish Wellingtons

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 2 C vegetable stock (or white wine)
  • 1 fillet fish (Swordfish or Halibut), skin removed
  • pinch salt
  • pinch pepper
  • pinch fennel pollen
  • 2 T butter
  • 4 small potatoes, halved and thinly sliced
  • to taste salt
  • to taste pepper
  • pinch fennel pollen
  • 1 small zucchini, thinly sliced and chopped
  • 1 clove garlic, minced
  • 1 pie crust, divided equally into 3 pieces
  • 1 tomato, sliced
  • 1 egg, beaten
  • coarse sea salt

Directions:

  1. Pre-heat the oven to 375F.
  2. Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
  3. Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add zucchini and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
  4. Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
  5. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.

Notes:

Serve with Creamy Cucumber and Tomato Salad.


Spotlight on the Herb 

Creamy Cucumber and Tomato Salad

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:   

  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Directions: 

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Notes:

Serve with Fish Wellingtons.

Breakfast for Dinner

Wonderful Persimmon Waffles

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • ¾ to 1 cup persimmon pulp or applesauce;
  • raisins and cinnamon to taste.

Directions:

  1. To make delicious waffles that are a special treat, stir ingredients  into your regular waffle batter, cook and enjoy!

Baker’s Delight

Savory Baked French Toast

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ 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: 

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. 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.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

Soup of the Week 

Tuscan Soup

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

Ingredients:

  • 4 slices bacon, cut into a small dice
  • 1 lb Italian sausage ground or links that have casings removed
  • 1 large onion
  • 4 cloves garlic or garlic chives, minced or chopped
  • 4 cups chicken broth or stock
  • 3 c Potatoes (or half sweet potatoes) that have been cubed
  • sea salt and fresh ground black pepper
  • 2 cups chard, kale, spinach or bok choy that have been cut into bite size pieces
  • 1 cup heavy cream or a 14 ounce can evaporated milk.
  • Parmesan cheese, grated for serving

Directions:

  1. In a large soup pot cook bacon until crispy. Add sausage and break apart until it has cooked. Drain all but 2 tbsp of grease from sausage and add the onion and sauté.
    Add garlic. Combine and sauté onion until it  is translucent and garlic is tender.
  2. Stir in the broth and potatoes, season with ¾ tsp salt and ¼ tsp pepper, simmer for about 20 minutes or until potatoes are tender.
  3. Add the leafy green of your choice and heavy cream or milk. Bring to a simmer.
  4. Taste and re-season as needed.
  5. Serve with Parmesan cheese and crusty bread.

Notes:

You might like to split the potato portion with sweet potatoes to give a bit of different texture and taste.


Condiments Galore

Apple and Pomegranate Salsa

Photo credit J.Lessard

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:    

  • 1 Large Apple
  • ¾ Cup Pomegranate Seeds
  • ¼ Cup Onion, finely diced
  • 1 Jalapeño, finely diced
  • 2 tbsp Cilantro chopped
  • 2 tbsp Lime Juice
  • Salt to taste

Directions:

  1. Chop Apples. Add Apples and Pomegranate seeds to large mixing bowl. Dice Onions. Dice and de-seed Jalapeño Pepper (keep seeds in for added heat). Add Onions, Jalapenos and Chopped Cilantro to mixing bowl. Pour in Lime Juice. Add Salt. Mix. Serve and enjoy.

Author Rachel Oberg

More posts by Rachel Oberg

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