Recipes Inspired by the Box! Fri/Sat Sept 26-27, 2014

At a Glance – Recipes Inspired by the Box

Sensational Starters – Crostini with Sausage and Braised Greens

Super Salads – Curry Cashew, Pear, and Grape Salad

Spotlight on the Herb – Deconstructed Lasagne

Savory Sides – Roasted Potatoes and Carrots

Perfect Pastas – Roasted Fennel Mac (with Rachel O Instructional Video!)

Simple Suppers – Sweet and Spicy Lemongrass Stir Fry


Sensational Starters 

Crostini with Sausage and Braised Greens

Photo credit De Ma Cuisine

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

Ingredients:

  • Braised Greens: 2 T olive oil
  • 2 C celery, chopped
  • 1 radish, diced
  • 2 cloves garlic, diced
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
  • salt
  • pepper
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving

Directions:

  1. Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Super Salads 

Curry Cashew, Pear, and Grape Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:   

  • 1 head lettuce or mixed greens
  • 1 pear, thinly sliced
  • 1 c red grapes, havled
  • ¾ c cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tbsp melted butter
  • 1 tsp chopped fresh rosemary
  • 1 tsp curry powder
  • 1 tbsp brown sugar
  • ½ tsp salt
  • ½ tsp cayenne pepper

Dressing:

  • 3 tbsp white wine vinegar
  • 3 tbsp Dijon Mustard
  • ½ c olive oil
  • 2 tbsp honey
  • salt and pepper to taste

Directions: 

  1.  In a large skillet, toast cashews until golden brown. Remove and cool.
  2. Cook the bacon until crisp. Remove, chop, and set aside.
  3. In a medium bowl stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper and toasted cashews. Set aside.
  4. Make dressing, whisking together.
  5. Mix all in large bowl and sprinkle with nuts.

Spotlight on the Herb

Deconstructed Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (kale, collards, spinach, kale), chopped
  • 4 small tomatoes, diced
  • ½ t dried rosemary, chopped
  • 1/2 T fresh thyme
  • ½ to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.
Notes:
To make this recipe gluten-free use your favorite GF pasta.

Savory Sides

Roasted Potatoes and Carrots

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1/3 cup olive oil
  • 3 medium Carrots cut into 1½ inch thick circles
  • 1 ½ cup Brussels sprouts halved (optional)
  • 4 cups Red, Yellow, or Russet potatoes cut into wedges or slices
  • 1 cup Sweet Potatoes cut into wedges or slices (optional)
  • 1 Tbs Oregano, fresh or dried
  • 1 Tbs Rosemary, fresh or dried
  • 1 Tbs Thyme, fresh or dried
  • 1 Tbs Basil, fresh or dried
  • ¼ tsp Sea Salt
  • 2 Tbs freshly ground black pepper

Directions: 

  1. Preheat oven to 400 degrees.
  2. Grease 11 x 17 inch baking sheet with the olive oil. Place vegetables on baking sheet and add the minced fresh, or dried, herbs; salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Spread out evenly and bake for 35 to 40 minutes.

Perfect Pastas

Roasted Fennel Mac

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • ½ to 1 C onion, chopped
  • 1 fennel bulb, halved
  • 3-4 T plus 1 t olive oil
  • 3 cloves garlic, diced
  • 1 carrot, grated
  • ½ to 1 t salt
  • ¼ t pepper
  • 1 t apple cider vinegar
  • 1½ C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
  • 2 T flour
  • ¼ C cream
  • ½ to 1 C milk
  • ½ to 1 C vegetable stock
  • ¼ C pasta water
  • 2 C pasta
  • 1 pear, thinly sliced (for topping)

Directions:

  1. Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
  2. Cook pasta.
  3. Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
  4. When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
  5. Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
  6. Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
  7. Toss pasta with sauce. Top with thinly sliced pear, and top pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.

Simple Suppers

Sweet and Spicy Lemongrass Stir Fry

Photo credit De Ma Cuisine

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

Ingredients:    

  • Soba noodles
  • 1 T coconut oil
  • 1 head broccoli, cut into bite sized pieces
  • 1 medium summer squash, julienned
  • 1 serrano pepper, seeds and ribs removed, minced
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T honey
  • ½ t ginger, dried
  • to taste, salt

Directions:

  1. Boil salted water.
  2. Whisk together sauce ingredients. Set aside.
  3. Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
  4. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  5. Heat skillet and add oil. When hot add broccoli, squash, chili pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
  6. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  7. Serve veggies over pasta.

Author Rachel Oberg

More posts by Rachel Oberg

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