Recipes Inspired by the Box! Mon/Tues/Wed, April 11-13, 2016

At a Glance – Recipes Inspired by the Box

Orange and Arugula Salad

Citrus Smoothie

Curried Coconut Parsnips

Tomato Pie with Kale Pesto

Greek Chicken with Oregano, Lemon, and Greens

Cauliflower Salad


Orange and Arugula Salad

Recipe by Carol Peterson

Ingredients:

  • 1 orange, peeled and cut into segments
  • 1 bunch of arugula washed and torn for salad
  • Juice of half a lemon
  • Olive oil for drizzling over salad
  • Salt and pepper

Instructions:

  1. Arrange arugula on plate and scatter the orange sliced on top.
  2. Squeeze the lemon directly over the salad and drizzle olive oil and sprinkle with salt and pepper.

Citrus Smoothie

 

Recipe by Carol Peterson

Ingredients:

  • 1 cup plain yogurt
  • ½ cup ice
  • 1 peeled orange
  • ½ banana (optional)
  • 2 tbsp oats
  • 2 tbsp honey
  • 1 tsp grated orange zest
  • ½ cup milk
  • 2 strawberries

Instructions:

  1. Blend all together and enjoy the morning.

Curried Coconut Parsnips

Recipe by Rancho Piccolo

Ingredients:

  • 3–4 large parsnips
  • 1 medium onion, finely chopped
  • olive oil
  • curry powder
  • coconut oil

Instructions:

  1. Peel the parsnips, cut into chunks and steam until tender.
  2. While parsnips are steaming, sauté onion and curry powder in olive oil in a hot wok. Make sure oil is hot before you add the curry powder, so the spices can toast.
  3. When parsnips are tender, add them to the wok.
  4. Stir in about a tbsp of coconut oil. Salt to taste and serve warm.

Tomato Pie with Kale Pesto

Recipe by Carol Peterson

Ingredients:

  • 2 cups packed fresh kale
  • 3 cloves garlic
  • 1/3 cup walnuts or pine nuts (toasted)
  • ½ cup grated Romano cheese
  • ¼ cup olive oil
  • 2/3 cup ricotta cheese
  • Dough for 1 (9 inch) pie tin or pizza dough
  • 2 cups sliced tomatoes
  • 2 oz mozzarella cheese

Instructions:

  1. Place kale, garlic and nuts in food processor and pulse several times until kale is broken up. Add Romano cheese and puree until blended, but chunky.
  2. Drizzle olive oil in while processor is still on and process until mixture becomes thick pesto sauce.
  3. Transfer to medium bowl and mix with ricotta cheese. Spread dough onto a cookie sheet in pizza fashion.
  4. Spread kale pesto on crust or dough, leaving a 2 inch border.
  5. Top with sliced tomatoes, and fresh mozzarella.
  6. Gently fold sides of dough, crimping slightly to form a rustic pie.
  7. Bake 15 to 20 min until cheese is melted and crust golden. Makes 6 slices.

Greek Chicken with Oregano, Lemon, and Greens

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ lb feta cheese crumbled
  • 1 tbsp lemon juice
  • 1 tsp dried Greek oregano
  • 2 cups mustard leaves
  • 6 boneless,skinless chicken breasts
  • 2 tbsp olive oil
  • 1 ½ c water
  • 1 cube chicken bouillon crumbled
  • 1 tomato ripe and chopped

Instructions:

  1. On a large plate combine 1 tbsp flour, salt and pepper. Set aside.
  2. In small bowl combine cheese, lemon juice, and oregano, set aside.
  3. Pound chicken breasts to ½ in thickness. Spread cheese mixture on each breast, then fold in half and secure with toothpick. Coat chicken with flour mixture. In heated skillet with oil, cook chicken for 1-2 minutes until golden.
  4. In small bowl whisk water,chicken bouillon and remaining flour. Pour over chicken in pan.
  5. Add mustard leaves and tomato to skillet and bring to boil. Cover and reduce heat to low and simmer for 10 more minutes or until chicken is done.

Cauliflower Salad

 

Recipe by Carol Peterson

Ingredients:

  • 1 head of cauliflower
  • 2 hard boiled eggs
  • ⅓ c mayonnaise
  • 1 tbsp mustard
  • 1 tsp fresh dill
  • 1 tbsp chopped dill pickles or pickle relish
  • 2 tsp chopped spring onions
  • 1 tsp chopped chives
  • 1 tsp vinegar
  • ½ tsp salt to taste
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • Optional: 1 tbsp chopped parsley, ¼ c grated carrot

Instructions:

  1. Cut the cauliflower into bite sized pieces, much like you would for potato salad. Rinse and drain.
  2. Add just enough water to cover the bottom of a 12 in skillet and bring to a boil over medium high heat.
  3. Add the cauliflower to the skillet and cover to steam. Let steam for 3-5 min, checking for doneness with a fork. Do not overcook. Leave more on the crunchy side.
  4. Add the cauliflower to a large bowl.
  5. Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
  6. In a small bow, combine the remaining ingredients, except for the paprika. Whisk together to form the dressing for the salad.
  7. Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece.
  8. Sprinkle with paprika. Refrigerate until cold.

Author AHO Kitchen Team

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