Recipes Inspired by the Box! Fri/Sat Oct 31 – Nov 1, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Vegan Roasted Butternut Squash Soup

Something for the Sweet Tooth – Spicy Asian Pear Applesauce

Vegetarian  Vegetarian Soft Tacos

Savory Sides – Honey Roasted Cherry Tomatoes

Simple Suppers – Chicken and Rice Casserole

Spotlight on the Herb – Potato Leek Soup with Sorrel


Soup of the Week

Vegan Roasted Butternut Squash Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 small butternut squash (about 3-4 C when cooked), halved, seeds removed
  • 2 t olive oil
  • ⅛ t allspice
  • pinch cayenne
  • pinch nutmeg
  • ½ t dried thyme, crumbled (or ½ T fresh thyme, chopped)
  • 1 T honey
  • to taste, salt
  • 1 to 1½ C coconut milk
  • 2 C water (or more if desired)
  • 1 T lemon juice
  • olive oil, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Drizzle the cut side of the squash with olive oil. Place oil side down on a baking sheet. Bake at 350F for 45-60 minutes, or until flesh pierces easily with a fork.
  3. Scoop flesh out of skin and place in a soup pot. Add seasonings, honey, coconut milk, and water. Cover and bring to a boil. Uncover, and reduce to a simmer and cook for 10 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice. Blend to desired consistency (with a hand blender or a countertop blender). Taste and adjust seasoning.
  5. Serve with a drizzle of good olive oil.

Something for the Sweet Tooth

Spicy Asian Pear Applesauce

Photo credit AHO Kitchen Team

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:   

  • 4 Asian Pears
  • 4 Apples
  • ⅛ cup lemon juice
  • ⅛ cup water
  • ⅛-1/4 tsp cayenne pepper
  • ⅛-1/4 tsp ground ginger
  • honey or agave nectar to taste

Directions: 

  1. Core Asian pears and apples and chop into quarter inch pieces. Place fruit in heavy bottom pot and turn the stove burner to low.
  2. Mix lemon juice, water, and sweetener.
  3. Add liquid mixture and spices to the pot. Cover and let simmer over low heat for about 45 minutes or until fruit is soft.
  4. Transfer to a blender for a smoother sauce. Adjust seasonings and chill.

Vegetarian 

Vegetarian Soft Tacos

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 radish (or carrot, or both), grated
  • 1 hot chile pepper, ribs and seeds removed (unless you’d like more spice), diced
  • 1 shallot, chopped
  • 1 clove garlic, diced
  • ¼ C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 C greens (spinach, kale, or chard), chopped
  • 1 to 1½ C pinto beans
  • 2 tortillas
  • cheese, grated
  • lettuce, shredded
  • tomato, chopped
  • Greek yogurt
  • salsa

Directions:

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

Savory Sides

Honey Roasted Cherry Tomatoes

Photo credit AHO Kitchen Team

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • 1 carton cherry tomatoes
  • 2 cloves of garlic
  • 1 tbsp honey
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper

Directions: 

  1. Cut tomatoes in half and arrange on an oiled roasting pan.
  2. Crush garlic with a pinch of salt and mix with honey, olive oil, and fresh pepper.
  3. Pour honey mixture over tomatoes and stir to coat.
  4. Roast for 30 minutes in a 375 degree oven until golden juicy and bubbling.
  5. Can be served over risotto, with grilled veggies, or on top of toast.

Simple Suppers

Chicken and Rice Casserole

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t unsalted butter
  • 1 t olive oil
  • 1 C brown rice
  • 1 C white wine (or vegetable or chicken stock)
  • 1 C cold water
  • 1 bulb fennel, chopped
  • 3 small radishes, cut into long slices
  • water (for steaming)
  • 1 C chicken, cooked and chopped – I used leftovers
  • 1 C almond milk
  • to taste, salt
  • to taste, pepper
  • 1 C greens (kale, chard, spinach), chopped
  • ¼ C cheddar cheese, shredded
  • ¼ C parmesan cheese, shredded

Directions:

  1. Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
  2. Add water to a pot with a steamer basket, place fennel and radishes in the steamer. Steam until veggies are tender, about 15 minutes or so. (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, pepper, and greens. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

Spotlight on the Herb

Potato Leek Soup with Sorrel

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)

See original recipe here

Ingredients:    

  • 2 pounds of potatoes, peeled and quartered
  • 2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens (or 1-2 onions)
  • 3 cups chicken broth or water
  • 4 oz. sorrel, taken off the stem and chopped roughly
  • 1/2-3/4 cup heavy cream or milk, to taste
  • salt and pepper
  • 2 T olive oil
  • 1 T butter

Directions:

  1. In a large, heavy bottomed pot, heat the oil and butter. Add the leeks or onions and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes.
  2. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply