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Recipes Inspired by the Box!
Fri/Sat, Oct 7-8, 2016

At a Glance – Recipes Inspired by the Box

Browned Butter and Four Cheese Broccoli Soup

Honey Roasted Cherry Tomatoes

Beet, Carrot, Apple Salad

Caramelized Butternut Squash

Wilted Mustard Greens with Squash and Pears

Ozark Pudding Cake


Browned Butter and Four Cheese Broccoli Soup

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • ½ C Korean daikon radish (optional)
  • 1-2 cloves garlic, minced
  • ¼ T red pepper flakes
  • 1 t salt, or to taste
  • ¼ t pepper
  • 1 T balsamic vinegar, divided (1/2 T, ½ T)
  • ½ t dijon mustard
  • 1 T all purpose flour mixed with ¼ C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated

Instructions:

 

  • In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  • Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
  • Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  • Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great). Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed

 


Honey Roasted Cherry Tomatoes

Recipe by 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

Instructions:

  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.

Beet, Carrot, Apple Salad

Recipe by Carol Peterson

Ingredients:

  • Dressing:
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon or lime
  • 2 tbsp sherry vinegar
  • ¾ c olive oil
  • salt and ground black pepper
  • Salad:
  • 1 lb beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 apple cored, peeled and cut in matchsticks
  • 1 daikon peeled and cut into matchsticks (depending on size,should be same size as apple)
  • 1 bunch flat leaf parsley, stems removed (no parsley? try kale instead)

Instructions:

  1. Make salad ahead the night before using.
  2. In a large bowl combine the orange zest and juice, lime or lemon zest and juice and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
  3. In the same bowl, layer beets,carrots, apple and Daikon. Season with additional salt and pepper to taste. Toss salad night before serving, then top with parsley leaves or chopped kale.
  4. To cut the veggies and fruit you may want to use a mandolin or food processor that has a julienne or large shredding blade.
  5. Apply the dressing prior to serving.

Caramelized Butternut Squash

Recipe by Carol Peterson

Ingredients:

  • 1 large or 2 medium butternut squash
  • 6 tbsp butter, melted
  • ¼ c light brown sugar, packed
  • 1 ½ tsp salt
  • ½ tsp freshly ground pepper

Instructions:

  1. Preheat oven to 400.
  2. Cut off and discard the ends of the squash.
  3. Cut squash in half, remove the seeds, peel or trim off outer skin.
  4. Cut the squash into 1 ¼ inch cubes and place them in a mixing bowl.
  5. Add melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer on the baking sheet.
  6. Roast for 45 to 55 min., until the squash is tender and the glaze begins to caramelize. While roasting turn the squash a few times with a spatula to be sure it browns evenly. Serve hot.

Wilted Mustard Greens with Squash and Pears

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 medium-sized winter squash, seeds removed and reserved, peeled if desired, sliced
  • 2 T olive oil
  • to taste salt
  • 1 bunch mustard greens (or mizuna, kale, chard, spinach, or any other greens you have on hand), ribs removed, chopped
  • to taste salt
  • 2 cloves garlic, minced
  • ½ t fresh ginger, minced
  • ¼ C shallot or onion or leek, sliced
  • 1 t maple syrup
  • 1 t molasses
  • pinch cayenne
  • 1 T orange or lemon zest
  • ¼ C orange juice
  • 1 ripe pear or apple, sliced
  • ½ T lemon juice

Instructions:

  1. Pre-heat the oven to 350F.
  2. Rub squash with 1 t oil and sprinkle with salt. Roast for 15 minutes, flip, and roast for about 15 more (or until squash is tender and pierces easily with a sharp knife).
  3. Toss squash seeds with 1 t oil and a pinch of salt. Roast on a baking sheet for about 10-15 minutes, or until crispy, stirring once. Salt lightly once removed from the oven.
  4. Heat skillet and add remaining oil. Add greens and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring occasionally. Add garlic through orange juice and cook for about 5 minutes more, stirring occasionally. Add pears or apples and cook for about 5 minutes, or until fruit is a bit tender, adding more orange juice if needed. Remove from heat and add lemon juice and taste for seasoning.
  5. Serve greens topped with roasted squash and roasted seeds.

Ozark Pudding Cake

Recipe by Carol Peterson

Ingredients:

  • 2 large, ripe but firm, pears (or apples)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup dried cranberries*
  • vanilla ice cream for serving(optional)

Instructions:

  1. Preheat oven to 350°. Grease a 10-inch cast iron skillet with 1 tablespoon soft butter.
  2. Finely chop one pear and thinly slice the other.
  3. Sift together flour, baking powder, ginger and salt in a bowl, and then whisk mixture by hand to ensure that ingredients are well mixed.
  4. Blend rest of the butter and the sugar together with electric mixer on medium speed until the mixture resembles wet sand.
  5. Add egg and vanilla and blend on medium-high speed until fluffy, about 5 minutes. Scrape down the bowl occasionally as needed.
  6. Turn the mixer to low speed and add the flour mixture all at once. Mix until just blended. The batter will be very stiff.
  7. Fold in the chopped pear, half the almonds, and the cranberries, and stir until just blended.
  8. Set aside the sliced pear for the top of the cake.
  9. Dump the batter into the prepared skillet and spread it in a even layer. Sprinkle the remaining almonds on top and arrange the pear slices on top of the batter.
  10. Place the skillet in the middle of the oven and bake until the cake is golden in color and the center springs back when lightly touched, 38 to 40 minutes. The heat from the pan will continue to bake the cake after it is removed from the oven, so take care to remove it when it is just barely done. Serve the cake warm from the skillet with a scoop of vanilla ice cream if desired.This cake is best the day it is baked, but can be kept in the fridge, well-covered, for up to 2 days.

 

Author Uncle Vern

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