Recipes Inspired by the Box! Mon/Tues/Wed, Dec 14-16, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Pear Apple Bread

Spotlight on the Herb – Sweet Potato Pancakes

Quick and Easy – Turnip Hash with Bacon and Gouda

Vegan – Crispy Tofu with Black Bean Purée and Microgreens

Soup of the Week – Borscht (With Rachel O Instructional Video!)

Super Salads – Arugula, Pear, and Orange Salad


Something for the Sweet Tooth

Pear Apple Bread

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
  • ½ t baking soda
  • ¼ t cinnamon
  • 1 t fresh ginger, minced (or ¼ t ground)
  • ½ C cold unsalted butter (could sub cold coconut oil), cut into small chunks
  • 1 C oats (can also use granola)
  • 1¼ C apples and pears (or Asian pears, persimmons, figs, cherries, stone fruit, or grated carrots, parsnips, or summer squash), chopped
  • ½ C very ripe pears, mashed (could also use persimmon pulp)
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • 1 T maple syrup
  • optional, for topping: seeds or chopped nuts

Directions:

  1. Pre-heat the oven to 350F.
  2. Whisk the flour through ginger. Mix in butter or oil with a pastry blender or hands (until it resembles a coarse meal or pea sized chunks). Stir in oats and fruit. Set in the freezer while you assemble wet ingredients.
  3. In a separate bowl, whisk together the mashed pears through maple syrup. Add dry ingredients and stir to combine.
  4. Scoop into a greased loaf pan (or into greased muffin tins). Top with nuts and seeds if using. Bake for 35-40 minutes (20-22 for muffins), or until a toothpick inserted in the center comes out clean.
  5. Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool completely on a cooling rack.

Spotlight on the Herb

Sweet Potato Pancakes

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), diced, if needed
  • to taste salt
  • ¼ C plain yogurt or silken tofu
  • 1 T fresh herbs (choose whatever would compliment the veggies you’re using)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon
  • ¼ C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed sweet potatoes (or potatoes)
  • to taste salt
  • ¼ t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • ¼ C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Directions:

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed sweet potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.

Quick and Easy

Turnip Hash with Bacon and Gouda

Photo credit De Ma Cuisine

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

See original recipes here

Ingredients:

  • 4 slices bacon
  • 2 T olive oil
  • 3 small turnips (or potatoes or rutabagas), chopped
  • 1 C radish or fennel, chopped
  • 1 carrot, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 C broccoli, chopped
  • 1 egg/person
  • 2 T gouda cheese, chopped
  • 1 T chives, chopped
  • 2 T almonds, chopped
  • lemon slices, for serving

Directions:

  1. Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
  2. Add olive oil to bacon grease. When it’s hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
  4. Divide the veggie mixture between two plates. Top with egg, cheese, chives, almonds, bacon, and a squeeze of lemon.

Notes: 

Serve with crusty bread with fresh herbs mixed into olive oil or butter.


Vegan

Crispy Tofu with Black Bean Purée and Microgreens

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Directions:

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn’t overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

Soup of the Week 

Borscht

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 2 T olive oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 1 medium radish, chopped
  • 4 large or 6 small potatoes, chopped
  • 7 beets, peeled and chopped
  • 1 t salt
  • pepper
  • 1 small cabbage, shredded
  • 2 cloves garlic, diced
  • 8-11 C veggie stock (or 6 C stock, 3-5 C water)
  • 1 C tomato sauce
  • 1 T balsamic vinegar
  • 1/4 C white vinegar
  • 1 T honey
  • 1 T fresh lemon juice
  • yogurt, for topping

Directions:

  1. Heat soup pot. Add oil. Add carrots through pepper. Cook over medium heat, stirring occasionally, about 10 minutes. Add cabbage and garlic and cook for about 5 minutes more, or until veggies are getting tender.
  2. Add about 8 C stock through honey. Bring to a boil, reduce to a simmer, and cook for about an hour. Add more stock if needed.
  3. Add 1 T lemon juice.
  4. Serve topped with a dollop of yogurt.

Super Salads

Arugula, Pear, and Orange Salad

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson (adapted)

Ingredients:

  • Dressing:
  • 2 tbsp water
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • ¼ tsp black pepper
  • Salad:
  • 1-2 pears cut lengthwise into 15 slices
  • Bowl of torn greens (combination of any: arugula, kale, spinach, chard, or finely sliced cabbage)
  • 1-2 oranges peeled and segmented
  • 1 shallot finely sliced or ¼ c red onion finely sliced

Directions:

  1. Combine dressing ingredients and whisk.
  2. Place pears and oranges in bowl and drizzle 1 tbsp dressing over and toss to coat.
  3. Add the remaining ingredients and toss to coat.

Author Rachel Oberg

More posts by Rachel Oberg

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