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Recipes Inspired by the Box! Fri/Sat Sept 11-12, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Vegetarian Lasagne

Vegan – Jake and Jen’s Raw Green Smoothie

Super Salads – Creamy Cucumber and Tomato Salad

Simple Suppers – Winter Squash au Gratin

Quick and Easy – Green Salad with Pancetta and Apples

Something for the Sweet Tooth – Chocolate Squash Brownies


Spotlight on the Herb

Vegetarian Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t olive oil
  • 1 butternut squash, halved, seeds removed
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna…)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1½ C parmesan cheese, grated
  • lemon slices, for serving

Directions:

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8×8 or 9×9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.

Notes:

Serve with chilled watermelon, and a green salad with tomatoes.


Vegan

Jake and Jen’s Raw Green Smoothie

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

See original recipe here

Ingredients:

  • 1 C or so greens
  • bit of fresh ginger, finely chopped
  • 1 C or so orange juice
  • 2 bananas
  • 1 apple
  • splash lemon juice

Directions:

  1. Place all ingredients in a blender and blend to desired consistency.

Super Salads

Creamy Cucumber and Tomato Salad

Photo credit De Ma Cuisine

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

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.

Simple Suppers

Winter Squash au Gratin 

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 medium-sized spaghetti squash, halved and seeds removed
  • 2 medium-sized butternut squash, halved and seeds removed
  • 2 T olive oil
  • 1/2 C turnips (optional), grated
  • 1 C summer squash, grated
  • 1 C sweet or bell peppers, chopped
  • 1 T olive oil
  • 1 T unsalted butter
  • 2 T all purpose flour
  • 2 C whole milk
  • 1 t dijon mustard
  • 1 C greek yogurt
  • to taste salt
  • 6 oz. chopped ham (or chicken, beef, or turkey… or omit the meat all-together)
  • 2 C cheese (combo of any of these: cheddar, gruyere, monterey jack, or mozzarella), grated, ½ C reserved
  • pinch cayenne
  • 1 t paprika

Directions:

  1. Pre-heat the oven to 350F. Drizzle squash with 1 t olive oil and place cut side down on a baking sheet. Roast for about 1 hour, or until flesh is tender.
  2. Heat a skillet, add 2 T olive oil. When oil is hot, add turnip, summer squash, and peppers. Cook over medium-low heat for about 5-10 minutes, or until veggies are tender, stirring occasionally. Remove from heat and set aside.
  3. Heat a pan and add 1 T olive oil and butter. When it’s hot, whisk in the flour. Cook for about 30 seconds. Whisk in milk, a little bit at a time, whisking until mostly smooth between additions. Bring to a simmer (but do not boil). Reduce heat to low and cook until thickened, about 10 minutes, stirring occasionally.
  4. Remove from heat, stir in dijon, yogurt, and salt. Back on low heat, slowly add cheese, a bit at at time, whisking between additions until fairly smooth. Stir in ham, turnips, summer squash, and peppers. Continue to stir over low heat for about 2 minutes. Stir in cayenne and ¾ t paprika. Taste and adjust seasoning if desired.
  5. Scrape squash from skin. Mash together in a greased 9×13 oven-proof baking dish. Stir in sauce. Taste and adjust seasoning if needed. Sprinkle with reserved cheese and ¼ t paprika.
  6. Place baking dish on a baking sheet (in case it bubbles over). Bake on a rack in the upper portion of the oven for 15 minutes. Increase heat to 375F and bake for 15 minutes more. Let stand for 10 minutes before serving.

Notes:

Serve with sliced Asian pears and apples.


Quick and Easy

Green Salad with Pancetta and Apples

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

Ingredients:

  • 6 tbsp balsamic vinegar
  • 3 tbsp minced shallot
  • 6 tbsp olive oil
  • 3 ounce pkg of pancetta
  • ½ c almonds
  • 1 bunch lettuce or endive
  • 2 apples diced or cut into strips

Directions:

  1. Cook pancetta until crispy, drain on paper towel. Toast almonds in pancetta drippings about 3 minutes.
  2. Whisk together vinegar,shallot olive oil and set aside.
  3. Layer greens in a bowl or on a plate, apples next and drizzle with dressings to coat. Top with pancetta and almonds.

Something for the Sweet Tooth

Chocolate Squash Brownies

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 oz unsweetened chocolate
  • 2 eggs
  • ¾ c oil
  • 1½ c sugar
  • 1 ½ c flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ c chopped pecans
  • 1½ c grated summer squash*

*may substitute carrots or parsnips

Directions:

  1. Preheat oven to 350°
  2. In a 9×13 pan prepare with cooking spray or parchment paper.
  3. Melt chocolate and set aside to cool.
  4. In a mixer, beat eggs and oil until light and fluffy. Add sugar and beat until well mixed. Beat in cooled, melted chocolate. Blend dry ingredients and fold with squash into chocolate mixture. Stir in nuts. Spread in prepared pan and bake for 20 to 25 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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