Recipes Inspired by the Box! Fri/Sat Sept 18-19, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Chicken and Rice Casserole

Quick and Easy – Kohlrabi Stew  

Something for the Sweet Tooth – Whole Wheat Parsnip Cookies 

Super Salads – Massaged Kale and Tuna Salad 

Spotlight on the Herb – Veggie Pot Pie 

Vegetarian – Roasted Vegetable Pasta Primavera


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
  • 2 C summer squash, chopped
  • 1 C cauliflower, chopped
  • 1 carrot, 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
  • 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 carrots, cauliflower, and squash in to the steamer. Steam until veggies are tender, about 15 minutes or so (you could add carrots first and squash halfway through, since it will take a bit less time to cook). (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

Notes:

Serve with grapes and pears, and a green salad with tomatoes.


Quick and Easy 

Fall Veggie Stew  

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 C eggplant, peeled and chopped
  • 2 C summer squash, chopped
  • 1½ C carrots (or sweet potatoes), chopped
  • 1 C cauliflower, chopped
  • ½ C potato (or rutabaga), chopped
  • to taste salt
  • 1 t mustard
  • 1 T balsamic vinegar
  • ½ t dried (or 1 t fresh) thyme
  • pinch cayenne
  • 1 t paprika
  • 1 C garbanzo (or cannellini) beans
  • 4 C water or veggie stock
  • 1 bunch greens (mizuna, spinach, chard, cabbage, kale… any greens will do), long part of stems removed, chopped
  • 1-2 T lemon juice
  • ¼ C parsley (1 T reserved for topping), chopped
  • ricotta, for topping
  • olive oil, for topping
  • lemon wedges, for topping

Directions:

  1. Slice eggplant. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Cut as directed.
  2. Heat soup pot, add oil. Add eggplant through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
  3. Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
  4. Add greens, lemon juice, and 3 T parsley. Cook for 3 minutes more.
  5. Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.

Something for the Sweet Tooth

Whole Wheat Squash and Pear Cookies 

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder, sifted
  • ½ t baking soda, sifted
  • ¼ t cinnamon
  • pinch all spice
  • pinch nutmeg
  • 1 C oats
  • 1 t lemon zest (or orange zest), chopped
  • ⅓ C pears/apples, grated and chopped
  • 1 C summer squash, parsnips, or carrots, grated, and chopped
  • ½ C butter, cold, cut into small chunks
  • ½ C honey
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract

Directions:

  1. Pre-heat the oven to 350F. Place a rack in the lower third of the oven. Line two baking sheets with parchment paper (or silpat mats).
  2. Whisk together flour through nutmeg. Mix in butter with a pastry blender or hands until pea sized chunks remain. Stir in oats, lemon zest, apples/pears, and veggies.
  3. In a separate bowl whisk together honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop batter using two tablespoons, or hands and drop onto prepared baking sheets (do not flatten). Bake for 12 minutes, or until cookies are mostly set and golden around the edges (they will keep cooking for a bit as they cool). Cool on a cooling rack for at least 10 minutes before serving.

Super Salads

Massaged Kale and Tuna Salad (or other greens)

Photo credit De Ma Cuisine

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

Ingredients:

  • Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
  • ½ lemon, juiced
  • 1 t olive oil
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • Salad: 3 C kale, torn into small pieces (or us half lettuce and do not massage it)
  • 1-2 T olive oil
  • 1-2 T lemon juice
  • ½ to 1 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • ¼ C grapes, halved
  • 1/4 C cheddar cheese, grated
  • 1/4 C cucumber, chopped
  • 1 pear, roughly chopped
  • ¼ C roasted and salted almonds, roughly chopped
  • (could also add chopped tomato)

Directions:

  1. Combine all tuna ingredients together. Taste and adjust seasoning if needed.
  2. Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
  3. Top kale with tuna and remaining ingredients.

Spotlight on the Herb

Veggie Pot Pie 

Photo credit De Ma Cuisine

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

Veggie Pot Pie 

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • 1/2 C lentils or tofu (optional), chopped, if tofu
  • 1/4 C any* (fresh): marjoram, garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • 1/2 t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2 1/4 C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Directions:

  1. Pre-heat the oven to 350F.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender.
  3. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  4. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6″ ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center. Bake for 30 minutes, or until crust is browned and flaky.

Vegetarian 

Roasted Vegetable Pasta Primavera

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 4 tbsp plus 1 tsp olive oil
  • 2 shallots or onion you have
  • 4 cloves fresh garlic, minced
  • 2 carrots, sliced into thin half moons
  • 8 ounce mushrooms sliced
  • ½ lb sugar snap peas
  • 2 summer squash halved and cut into half moons
  • 1–2 tomatoes diced
  • ½ c Grated Parmesan cheese
  • 1 tbsp Italian seasoning or your own blend
  • ¼ tsp crushed red pepper flakes
  • salt and pepper to taste
  • 1 bag or box your favorite pasta
  • ⅓ c pine nuts, toasted

Directions:

  1. Toast pine nuts in a small skillet 5 to 8 minutes. Set aside. In same skillet add ½ tbsp olive oil and heat, add sliced onion and cook until softened, add minced garlic. When tender, remove from skillet and add to a large bowl. On a rimmed roasting pan scatter diced carrots, drizzle with oil and season, cook until soft add to bowl.
  2. Place the sugar snap peas, mushrooms, squash and tomato on a roasting pan and drizzle with olive oil and season, in a 450-475 degree oven cook until caramelized and softened.
  3. Add all roasted veggies and juices to the bowl. While veggies are roasting cook your desired pasta. When all ingredients are boiled and roasted combine in large bowl. Take your Italian seasoning, crushed red pepper flakes and at to bowl. Using tongs, toss the pasta, adjusting the seasoning and add the grated Parmesan. May add some of your pasta water to the bowl to make a bit juicier.

Notes:

Serve with a big green salad.

Author Rachel Oberg

More posts by Rachel Oberg

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