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Recipes Inspired by the Box! Fri/Sat Oct 9-10, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Cream of Squash Soup

Something to Drink – Cantaloupe Smoothie

Quick and Easy – Carrot Pasta with Tarragon

Simple Suppers – Thai Basil and Peanut Soup

Something for the Sweet Tooth – Apple Crisp

Spotlight on the Herb – Thai-Style Red Curry 


Soup of the Week

Cream of Squash Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ spaghetti squash (or other variety), seeds removed (once cooked, roughly chop the spaghetti-like strands so they aren’t too long)
  • 1 t + 2 T olive oil
  • 2½-3 C veggies (any): bell or sweet pepper, summer squash, carrots, parsnips, cauliflower, celery, green beans, radish, chile pepper (ribs and seeds removed), onion, shallot, leek; diced
  • to taste salt
  • 2-3 cloves garlic, minced
  • 1 t maple syrup or honey
  • 1 T balsamic vinegar
  • ¼ t dried (or ¼ T fresh) thyme
  • 4-6 C veggie stock (could also use chicken)
  • 1 C greens (kale, chard, spinach, mizuna, red choi), chopped
  • ¼ C fresh herbs: basil, garlic chives, parsley; diced
  • coconut milk or heavy cream, for serving

Directions:  

  1. Pre-heat oven to 350F.
  2. Brush squash with 1 t olive oil (inside and out). Roast cut side down for about 60 minutes, or until flesh is tender. Set aside. (This step can be done ahead of time, squash cooled and refrigerated for up to a few days.)
  3. Heat a soup pot over medium-low. Add 2 T olive oil. When oil is hot, add veggies and salt. Cook for about 10 minutes, stirring occasionally. Add squash and garlic. Cook for 2 minutes. Add balsamic vinegar and cook for 1 minute. Add thyme (if using dried) and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until veggies are tender. Add greens and fresh herbs and cook for 3-5 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a bit of coconut milk or cream swirled into each bowlful of soup.

Notes:

Serve with sliced apples.


Something to Drink

Cantaloupe Smoothie

Photo credit De Ma Cuisine

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

Ingredients:

  • 3 C cantaloupe, cut into chunks
  • 1 frozen banana, cut into chunks
  • 1 C apples, cut into chunks
  • 1 C greens, torn
  • 1 C plain yogurt or silken tofu
  • 1 C milk (any kind)
  • pinch ginger
  • pinch salt
  • 1 T maple syrup
  • Could also add: berries, stone fruit, pears, honeydew melon

Directions:

  1. Put all ingredients in a blender and blend well.

Notes:

Dandy Sandi paired with this smoothie sounds yummy.


Quick and Easy

Carrot Pasta with Tarragon

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T butter or olive oil, divided
  • ¼ C radish, diced
  • 1 shallot or small onion, diced
  • to taste salt
  • (could also add: peas, greens, cabbage, green beans)
  • 2 cloves garlic, diced
  • 1 C lentils (or garbanzo or black beans), cooked
  • 1 to 1½ t dijon mustard
  • 1½ C carrot, thinly sliced into strips and then into long noodle-like sticks (could also use or substitute: beets, parsnips, daikon radish, or fennel)
  • 1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
  • 1 T fresh parsley, chopped
  • 1 tomato, chopped, for topping
  • splash white vinegar, for topping

Directions:

  1. Bring a pot of salted water to a boil.
  2. While it comes to a boil, heat a skillet over medium-low. Add 1½ T butter or oil. When it’s hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining ½ T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
  3. While sauce cooks, drop carrots and squash (and any other veggie “noodles”) into the boiling water. Cook for 3 minutes. Drain.
  4. Top “pasta” with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.

Notes:

Serve with watermelon alongside a tomato and cucumber salad dressed with a balsamic vinaigrette.


Simple Suppers

Thai Basil and Peanut Soup 

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T coconut oil
  • 1 C tofu, chopped
  • 1 C green beans, chopped
  • 1 onion, chopped
  • 1-2 chiles, ribs and seeds removed (if desired), diced
  • 1 C carrots, chopped
  • 1 C greens, chopped
  • could also add: bell pepper, summer squash, broccoli
  • 2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
  • to taste salt
  • 2 cloves garlic, diced
  • ¼ t ground ginger (or ½ to 1 t fresh, diced)
  • 1-2 T liquid aminos or soy sauce
  • 1 T rice vinegar, divided
  • ¼ C peanut butter
  • 4-6 C veggie stock
  • ¼ lb. soba noodles or rice noodles (or rice, cooked)
  • ¼ C Thai basil, chopped, some reserved for topping

Directions:

  1. Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, ½ T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
  2. Bring a pot of salted water to a boil. During the last few minutes of the soup’s cooking time, add the pasta to the water. Cook according to package’s directions. Drain and rinse with cold water.
  3. Remove soup from heat. Stir in Thai basil and remaining ½ T of rice vinegar. Taste and adjust seasoning if needed.
  4. To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

Something for the Sweet Tooth

Apple Crisp

Photo credit J. Lessard

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

Ingredients:

  • 2-3 lbs of apples peeled, cored and thinly sliced
  • 2 tbsp lemon juice
  • ½ c sugar
  • 1 stick butter chilled and finely diced plus 2 tbsp
  • 1 ½ cups flour – for GF use Almond flour or your favorite GF flour
  • 1 ½ cups brown sugar
  • ¾ c rolled oats (not quick cooking) – for Gluten Free remove or use GF oats
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • scant ½ tsp ground cardamon
  • Crème fraiche or vanilla ice cream for serving

Directions:

  1. Preheat oven to 350. In a large bowl toss the apples with lemon juice and granulated sugar. In a large skillet melt the 2 tbsp of butter. Add the apple mixture and cook over moderate heat stirring occasionally until softened but not brown about 5 min. Scrape the apples into a large baking dish.
  2. Wipe out the apple bowl and add the remaining ingredients plus the stick of chilled butter. With your hands break up the butter into the dry ingredients until it resembles coarse crumbs. This is your topping, scatter over apples and pat down.
  3. Bake the crisp for 45-50 min unitl the apples are bubbling and the topping is golden brown. Let cool and serve with cream or ice cream.

Spotlight on the Herb

Thai-Style Red Curry

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via J. Lessard (adapted slightly)

Ingredients:

  • 4 medium Potatoes, peeled and quartered
  • ½ White Onion, quartered
  • ½ Cup green onions, chopped
  • ½ medium Red Bell Pepper, sliced into strips
  • 4 medium Jalapeno peppers, sliced into strips
  • 1 Cup Korean Daikon, peeled, quartered and sliced thin
  • ½ Cup of Yellow Squash, diced
  • 2 Cups Chicken, cut into cubes
  • 2 Tbsp of Peanut Butter
  • 1 Tbsp of Chicken Bouillon
  • 2.5 Tbsp of Red Curry Paste
  • 1 13.5 Oz can of Coconut Milk
  • 5 cloves of Garlic
  • 2 Tbsp of Lemongrass, sliced
  • 1 Tbsp of fresh Ginger, peeled and slicked
  • 1 tsp of Salt
  • ¼ Cup of Thai Basil, chopped
  • A Pinch of Tumeric
  • 2 Tbsp of Grapeseed Oil
  • Soy Sauce and Hot Sauce to taste
  • Red Chili Flakes to taste
  • Toppings:
  • ¼ Cup of Cilantro, chopped
  • ½ Cup of cucumber, chopped

Directions:

  1. The Prep: Chop chicken and set aside. Boil a pot of water, toss in a pinch of turmeric, peel and quarter potatoes, and boil potatoes until soft about 8-10 minutes. Set potatoes aside. Slice lemongrass, garlic and ginger and add to mortar and pestle. Add salt and crush all until they form a paste. Quarter white onions, slice yellow squash and set aside. Slice bell peppers and jalapenos into fine long strips. If desired leaving in a little bit of the seed from the chili peppers will add more heat to the curry. Set peppers aside. Peel and slice daikon radish into thin chunks and set aside. Chop green onions into long strips and cilantro bunch into small leaves and set aside.
  2. The Cooking: Add grapeseed oil to a pan on medium heat and quickly sauté garlic, ginger, and lemongrass paste. Add in red curry paste and chicken. Top with soy sauce, hot sauce, and chili flakes for desired salty-ness and heat. Sauté chicken for about 5 minutes. Add in can of coconut milk. Add chicken bouillon to empty coconut milk can and fill half way with water. Empty contents into the pan and stir. Add in peanut butter and stir. Cook until mixture starts to thicken. Add in squash and cook 2 minutes. Add in potatoes, daikon, and onions and cook for 2 minutes. Add in bell peppers and chili peppers and cook for 1 minute. Turn the mixture for about 1 minute. Fold in green onions and basil until well mixed. Serve topped with chopped cilantro and cucumber.

Author Rachel Oberg

More posts by Rachel Oberg

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