Recipes Inspired by the Box!
Mon/Tues/Wed, April 4-6, 2016

At a Glance – Recipes Inspired by the Box

Hearty Spring Salad with Creamy Red Vinaigrette

Citrus Carrots

Bacon Sandwich with Dandelion Greens

Nutty Strawberry Salad

Roasted Cauliflower and Potato Soup – Vegan!

Apple Cinnamon Pop Tarts


Hearty Spring Salad with Creamy Red Vinaigrette

Adapted from original recipe by Carol Peterson

Ingredients:

  • Red leaf lettuce
  • Snap peas/Snow Peas, whole
  • Fava beans, shelled
  • Strawberries, murcots, oranges
  • Spring onion
  • Carrots
  • Spinach/Kale
  • Tomato
  • Hard boiled egg

Creamy Red Vinaigrette:

  • 1 shallot or spring onion, minced
  • ½ cup mayonnaise
  • ¼ cup red wine vinegar
  • 25 grinds of fresh black pepper
  • 1-2 tsp olive oil
  • Salt

Instructions:

  1. Combine salad ingredients in a large bowl.
  2. Whisk together vinaigrette ingredients and pour over salad.
  3. Mix together and serve.

Citrus Carrots

 

Recipe by Carol Peterson

Photo by subscribers John and Janelle Fulwyler

Ingredients:

  • 5-6 carrots washed and cut into rounds or matchsticks
  • ½ cup veggie broth
  • Juice of one orange or lemon
  • 1 green garlic chopped
  • 1 tsp basil
  • Fresh parsley chopped, to taste
  • Sea salt and ground pepper

Instructions:

  1. Simmer the carrots in broth.
  2. Squeeze the orange or lemon over the carrots while simmering.
  3. Toss together. Add parsley and spices.
  4. Simmer 1-2 min and then cover and steam until tender.

 


Bacon Sandwich with Dandelion Greens

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion, sliced
  • pinch salt
  • ½ bunch dandelion greens (or any other greens), stem ends removed
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: ½ T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced

Instructions:

  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and greens.

Nutty Strawberry Salad

 

Recipe by Carol Peterson

Photo by subscribers John and Janelle Fulwyler

Ingredients:

  • ¼ cup apple cider vinegar
  • dash of Worcestershire sauce
  • ¼ cup sugar
  • 1 tbsp butter
  • 1 cup olive oil
  • ½ cup slivered almonds
  • ¼ tsp paprika
  • 1 basket strawberries
  • head of red leaf or romaine lettuce, chopped (Also may use chard, kale or mustard greens)

Instructions:

  1. In a bowl mix the vinegar, sugar, oil, paprika, and Worcestershire sauce.
  2. Cover and refrigerate overnight or at least 6 hours.
  3. Melt butter in skillet, stir in almonds and cook until golden brown.
  4. Remove and cool.
  5. In a bowl toss the strawberries, greens, and almonds. Mix with dressing just before serving.

Vegan Roasted Cauliflower and Potato Soup

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • ½ t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving

Instructions:

  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.

Apple Cinnamon Pop Tarts

 

Recipe by Carol Peterson

Ingredients:

  • Dough:
  • 2 c flour
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 sticks cold butter cut into
  • ½ inch cubes
  • 2 egg yolks
  • ¼ c milk
  • Apple Cinnamon Filling:
  • 2 med to large apples
  • 7 tbsp packed dark brown sugar
  • 1 ½ tsp freshly squeezed lemon juice
  • ½ tsp cinnamon
  • 2 pinches salt.
  • Assemble the tarts:
  • flour, for rolling the dough
  • 1 egg
  • 1 tsp water
  • Glaze:
  • ¾ c pwd sugar, sifted
  • 2 tbsp reserved apple cinnamon filling juices
  • 2 tsp lemon juice
  • 2 tsp milk
  • Place all these ingredients together and whisk together. Using a spoon drizzle over each pastry.

Instructions:

  1. To make the dough: Combine dry ingredients. Add the butter and work in with fingers. Work until you have pea size pieces.Whisk the egg and milk together and add to dry mixture. When combined divide into two equal portions and wrap with plastic and chill for an hour.
  2. To make the filling: Peel and cut apple into bite size pieces. Combine all filling ingredients into a frying pan and cook. Stirring until apples begin to cook and sugar has dissolved. Cook until apples begin to soften. Remove from heat. Strain the juices from the apples, keep both and cool.
  3. Assembling: Heat the oven to 375. Line a baking sheet with parchment paper. Dust a work surface and roll 1 dough out into a 12×10 inch rectangle. Cut that into 6 equal rectangle 3 ½ by 4 ½ “. Do this to second wrapped dough. Whisk egg and water together. Brush a thin coat over each rectangle. Spoon 1 heaping tbsp of filling onto each and spread also 1 ½ tsp of juices. Put top on and pinch close with fork. Prick the top with a fork poke. Bake for 23-25 minutes. Drizzle with glaze when warm and serve.

Author AHO Kitchen Team

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