Recipes Inspired by the Box! Fri/Sat, Oct 4-5

At a Glance – Recipes Inspired by the Box

Vegetarian – Stuffed French Toast

Soup of the Week – Black Bean and Butternut Squash Chili

Spotlight on the Herb – Polenta with Tomatoes and Savory

Foodie Focus – Crispy Veggies with Fennel Pollen Dipping Sauce

Something for the Sweet Tooth – Roasted Pears

Quick and Easy – Poblano Sopes with Avocado Salad

Vegetarian

Stuffed French Toast

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

4 slices whole wheat bread

2 pears (or whatever fruit you have that you enjoy), thinly sliced

2-3 T peanut butter

2 eggs

4 T milk

a good sprinkle of cinnamon

dash nutmeg

pinch salt

drizzle of honey

maple syrup

Greek yogurt

walnuts

Directions:

Cook pears with honey, until softened.

Whisk eggs, milk, salt, cinnamon and nutmeg together.

Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.

Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.

Serve topped with yogurt, walnuts and maple syrup.

Notes:

Use leftover Roasted Pears (recipe further down on page) and omit cooking with honey step.

Soup of the Week

Black Bean and Butternut Squash Chili

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes

1 T butter

1 T plus 1 t olive oil, divided

2 carrots, chopped

6 cloves garlic, diced

1 shallot, chopped

1 T lemon juice, divided

1 T maple syrup

dash t cayenne

1/4 t red pepper flakes

pinch cumin

1 t plus 1/4 t salt, divided

1/4 t pepper

1/2 T apple cider vinegar

2 1/2 C vegetable stock

2 1/2 C black beans, cooked

1 T parmesan cheese/serving, grated, for topping

lemon wedges, for topping

1/2 slice bacon/serving (opt.), cooked and crumbled

Directions:

Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
Cook bacon. Drain on paper towel and discard grease. Set aside.
Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.

Spotlight on the Herb

Polenta with Tomatoes and Savory

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

3 C water

1 C milk

3/4 C cornmeal

1 C cheese, grated (parmesan and gruyère), a bit reserved for topping

1/2 to 1 t salt

pepper

1/2 to 1 T savory, finely chopped

4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)

Directions:

Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.

Remove from heat and whisk in cheese, salt, pepper, and savory.

Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.

Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)

Notes:

Use any leftovers to make Squash and Polenta Soup. Or, to re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.
I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed.

Foodie Focus

Crispy Veggies with Fennel Pollen Dipping Sauce

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

2 potatoes, chopped
1 fennel bulb, core removed, chopped
2 carrots, chopped
2 beets, peeled and chopped
1 T olive oil, divided
pinch salt
pinch pepper
1 lemon wedge/serving
sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk – stir and let sit for a few minutes)
1/4 C Greek yogurt
2 T mayonnaise
1/2 stalk green garlic, diced
2 pinches salt
pinch pepper
pinch fennel pollen
1 t red wine vinegar
1 t to 1 T olive oil
Directions:
Pre-heat oven to 350F.
Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
Serve veggies with a squeeze of lemon and the sauce to dip them in.
Notes:
Leftovers can be reheated in a toaster oven wrapped in tinfoil. Once they’re warm, remove from foil and let them crisp up. Serve with Fennel Pollen Burgers.
Something for the Sweet Tooth

Roasted Pears

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

4 pears (1 per person), halved and cored

brown sugar

1 T unsalted butter

cinnamon

tiny pinch salt (we’re talking a few granules here)

granola (for topping)

Directions:

Place pears cut side down on a baking sheet. Bake at 350F for about 20-30 minutes, or until pears are tender. Remove from oven and scrape a little bit out of center (without piercing through the skin).
Mix brown sugar, cinnamon, salt, butter, and the pear you’d scooped out. Fill pears with sugar mixture.
Return to oven and bake 5-10 more minutes, or until center is melty.
Top with some crunchy granola and serve.

Notes:

Use leftovers to make Stuffed French Toast.

Quick and Easy

Poblano Sopes with Avocado Salad

Recipe via My Recipes

See original recipe here

Ingredients:

1 poblano chile

1/4 cup uncooked quinoa

5 ounces masa harina (about 1 cup)
1 cup warm water
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons fresh lime juice
1/4 teaspoon sugar
2 cups baby arugula
1 1/2 cups halved cherry tomatoes
2 tablespoons cilantro leaves
2 ounces queso fresco, crumbled (about 1/2 cup)
1 medium avocado, peeled and coarsely chopped (about 1 cup)
Directions:
Preheat broiler.
Cut chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and chop chile.
Preheat oven to 350°.
Combine chile, uncooked quinoa, masa harina, 1 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; stir until a soft dough forms. Divide mixture into 4 equal pieces; shape each piece into a 4-inch patty. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add sopes to pan; cook 3 minutes or until browned. Turn sopes over; place pan in oven. Bake at 350° for 10 minutes or until browned and heated through.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, juice, and sugar in a medium bowl, stirring with a whisk. Add arugula and remaining ingredients; toss gently to coat. Serve over sopes.

Author Rachel Oberg

More posts by Rachel Oberg

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