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Recipes Inspired by the Box! Mon/Tues/Wed, Dec 7-9, 2015

At a Glance – Recipes Inspired by the Box

Quick and Easy – Broccoli and Goat Cheese Wraps

Super Salads – Radish and Cabbage Slaw

Spotlight on the Herb – Cabbage Rolls with Bulgur Wheat and Sausage

Soup of the Week – Vegetable Soup 

Simple Suppers – Rustic Winter Vegetable Tarts 

Vegan – Spinach and Pear Salad


Quick and Easy

Broccoli and Goat Cheese Wraps

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C combo of any: broccoli, cauliflower, onions, shallots, radishes, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, summer squash, chopped or cut into bite sized pieces
  • to taste salt
  • 2 cloves garlic, diced
  • 1 t fresh ginger, diced
  • 1 t white vinegar or lemon juice
  • 1 T plain yogurt (or silken tofu)
  • 1 T mayo (or silken tofu)
  • 2 oz. goat cheese or feta
  • 1 T fresh herbs (combo of any: basil, dill, or parsley), chopped
  • pinch cayenne
  • to taste salt
  • 2 tortillas
  • olives or capers (optional), chopped
  • nuts (any: almonds, peanuts, pecans), chopped
  • lettuce, cabbage, or greens (spinach, kale, chard, mustard greens, or other greens), shredded
  • 2-3 T parmesan (optional), grated

Directions:

  1. Heat a skillet over medium-low heat. Add oil. When oil is hot, add broccoli (and other veggies, if using) and salt. Cook for 7-8 minutes, stirring occasionally, until veggies are tender-crisp. Add garlic and ginger and cook for 1 minute more. Remove from heat and set aside.
  2. Whisk together vinegar through salt. Taste and adjust seasoning if desired.
  3. Divide veggie mixture between tortillas. Top with dressing, olives or capers, nuts, greens, and parmesan. Roll up to serve.

Super Salads

Radish and Cabbage Slaw 

Photo credit De Ma Cuisine

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

Ingredients:

  • Dressing: ½ to 1 t fresh dill, chopped
  • ¼ T fresh (or ¼ t dried) basil, chopped
  • ½ T fresh (or ½ t dried) parsley, chopped
  • ½ C shallots or red or green onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • ½ t apple cider vinegar
  • ½ T olive oil
  • 2 T milk (or cream)
  • ¼ C Greek (or plain) yogurt
  • ½ t honey
  • Slaw: ½ C radish (any kind), grated (or minced)
  • 1 C cabbage, finely shredded
  • ½ C broccoli, finely chopped

Directions:

  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!

Spotlight on the Herb

Cabbage Rolls with Bulgur Wheat and Sausage

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion or 2-3 shallots, chopped
  • 1 C broccoli, finely chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings (could substitute tofu or tempeh for sausage)
  • 2 tomatoes (or 1 small can tomatoes), chopped
  • 1 t fresh rosemary, chopped
  • 1 T dried or 2 T fresh Italian herbs (basil, thyme, oregano, parsley)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2½ – 3 C tomato sauce
  • rosemary sprigs or toothpicks for securing

Directions:

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and broccoli and cook over medium-low heat for 5 minutes, stirring occasionally. Add sausage/tofu/tempeh through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9×13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a sprig of rosemary or a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

Notes: 

Serve with crusty bread with rosemary butter (add chopped rosemary and salt to unsalted room temperature butter and stir).


Soup of the Week

Vegetable Soup 

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson (adapted)

Ingredients:

  • 1 onion diced or 2 shallots diced
  • 1 bulb fennel diced
  • 5 c stock (chicken, beef or turkey)
  • 2 turnips peeled and diced
  • Couple of radishes diced
  • 1-2 beets diced
  • 1 sweet potato cut up
  • Any other root veggies that you may have leftover and don’t know what to do with add them as well.
  • 14 oz can of diced fire roasted tomatoes drained.
  • 1 sprig of rosemary chopped – or cut up any herb that is left over that you would like to add to the pot.
  • 2 C cabbage shredded
  • ½ bunch greens (collards, spinach, kale, etc)
  • Chicken beef or turkey may be added
  • Water
  • Salt and pepper to taste

Directions:

  1. In a large stock pot: Saute onion or shallots and fennel in butter or olive oil until translucent.
  2. Add the stock or broth. Bring broth or stock to a boil.
  3. Add in diced up root vegetables to the pot. Bring all to a boil then turn to simmer.
  4. Add the fire roasted tomatoes and rosemary. Allow veggies to become slightly tender.
  5. Add the cabbage and other leafy greens that you have to the pot.
  6. If you desire to add any meat that is already cooked and diced or shredded add at this time. Also any additional water to make to your desired consistency.
  7. Add seasoning and herbs as well.
  8. Allow this to simmer for 45 min to hour.
  9. Serve hot. May sprinkle with Parmesan cheese or seasoned croutons to garnish. ENJOY!

Simple Suppers 

Rustic Winter Vegetable Tarts 

Photo credit Janelle and John Fulwyler

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 7 ½ cups of winter vegetables
    (such as Acorn Squash, Radish, Shallots, Broccoli, Beets, Cabbage, Brussels Sprouts, Carrots, Turnips, Red Onion, Sweet Potatoes, Rutabagas, Leeks, Butternut Squash)
  • 4 slices of bacon
  • 3 Tbsp olive oil
  • 2 Tbsp thyme
  • 1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
  • 1 cup crumbled goat cheese (4 oz)
  • 1 Tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • Rosemary (optional)

Directions:

  1. Peel and seed your vegetables as necessary and cut into bite size chunks. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes.
  2. Roll out each pie crust and divide into four individual squares. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar, garlic, and rosemary. Set aside.
  3. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veges with remaining goat cheese. Bake 20 minutes at 375º or until tarts are golden brown.

Notes:

Serve with spinach salad topped with pear, oranges, and nuts.


Vegan

Spinach and Pear Salad

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • ½ cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp whole grain mustard
  • 1 tsp sugar
  • 1 tsp salt
  • Ground pepper
  • 2 pears sliced thinly in wedges
  • 2/3 cup pecans
  • 1/3 cup dried cranberries
  • Bowl full of spinach
  • 1 cup thinly sliced shallots

Directions:

  1. Put all dressing ingredients into a jar and shake to mix. Combine all other ingredients and drizzle with dressing to desired amount.

Author Rachel Oberg

More posts by Rachel Oberg

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