Recipes Inspired by the Box! Mon/Tues/Wed, Feb 1-3, 2016

At a Glance – Recipes Inspired by the Box

Vegan – Crispy Tofu with Black Bean Purée and Microgreens

Preserving the Seasons – Pickled Cauliflower Onions and Cabbage

Super Salads – Massaged Kale with Shallot Citrus Vinaigrette

Something for the Sweet Tooth – Baked Fuji Apple Slices

Spotlight on the Herb – Roasted Chicken with Herbs de Provence with Winter Squash and Potatoes

Quick and Easy – Farmer David Silveira’s Orecchiette with Broccoli Rabe



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 (adapted slightly)


  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T orange/lemon/lime juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C cooked and mashed butternut or acorn squash or sweet potato
  • to taste salt
  • to taste pepper
  • ¼ C orange/lemon/lime 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


  1. Heat beans, water, 1 T orange/lemon/lime 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 orange/lemon/lime 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.

Preserving the Seasons

Pickled Cauliflower Onions and Cabbage

Photo credit De Ma Cuisine

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


  • 3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
  • 1½ C vinegar (white vinegar and rice vinegar)
  • 1½ C water
  • 1 T + 1 t salt
  • 1 T + 1 t honey
  • ¼ C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes


  1. Sterilize jars and lids.
  2. Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
  3. Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
  4. Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.


Pickled veggies are great served with tacos (fish tacos topped with pickled cabbage is fabulous!), casseroles, and added to a stir fry.

Super Salads

Massaged Kale Salad with Shallot Citrus Vinaigrette

Photo credit J. Lessard

Dressing recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Kale Salad recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipes here and here


  • Vinaigrette: ¾ c fresh orange juice
  • 1 tbsp balsamic vinegar
  • 1 tsp minced shallot or red onion
  • ½ tsp thyme
  • ½ tsp orange zest
  • ⅓ c olive oil
  • salt
  • fresh ground pepper
  • Salad:
    • 1 bunch kale, sliced into ribbons or chopped
    • 1-2 T olive oil
    • salt
    • 3-4 radishes, thinly sliced
    • ¼ C almonds, chopped
    • 1 apple, chopped
    • 1 carrot, thinly sliced
    • micro greens


  1. Vinaigrette: In a medium saucepan over low heat, bring orange juice to a boil.
  2. Reduce heat to a simmer and continue boiling until ⅓ c remains, Pour the juice into a medium bowl and let cool.
  3. Stir in vinegar, shallot/red onion, thyme, and orange zest.
  4. Whisking and slowly pouring in olive oil.
  5. Season to taste with salt and pepper.
  6. Cover and refrigerate until needed.
  7. Salad:
    1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
    2. Toss with dressing, then top with micro greens.

Something for the Sweet Tooth

Baked Fuji Apple Slices

Recipe via AHO Kitchen Team


  • four cored, peeled and sliced Fujis
  • juice from one lemon
  • juice from one lime
  • 2 tablespoons each of honey and melted butter
  • 1 tablespoon cinnamon
  • a pinch of salt
  • 2-3 tablespoons of brown sugar


  1. Toss Fujis with lemon and lime juice, and honey and melted butter. Stir in cinnamon, salt, and brown sugar.
  2. Make sure all the slices are evenly coated, then bake in a 400° oven for about 40 minutes, stirring a couple of times while cooking.

Spotlight on the Herb

Roasted Chicken with Herbs de Provence with Winter Squash Radishes and Potatoes

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

See original recipe here


  • 1 whole chicken (neck and giblets removed), keep the skin on
  • 2 T olive oil
  • ¼ C apple cider
  • ¼ C white wine or chicken or veggie stock
  • splash of water
  • salt, pepper
  • 1 T herbs de provence, chopped


  1. Line a baking dish with foil, drizzle foil with olive oil and a tiny sprinkle of salt and pepper, and pour in cider, wine and water.
  2. Gently lift skin of chicken and stuff with herbs. Drizzle with oil and season with salt and pepper. Place chicken, breast side up in pan.
  3. Bake at 375F for 90 minutes (basting every 30), or until a meat thermometer inserted into a thick part of the meat (not touching bone) reads 180F.


Serve with roasted winter squash, radish, and potatoes. (They can be made by peeling the squash, then cutting the squash, radish, and potatoes into bite sized pieces and roasting on a baking sheet, or adding to the chicken pan. If added to the pan, be sure they are covered with liquid, so they will be done cooking when the chicken is.) Also serve with a spinach salad with segmented oranges.

Quick and Easy 

Farmer David Silveira’s Orecchiette with Broccoli Rabe

Recipe from Abundant Harvest Organics via David Silveira (adapted slightly)


  • 1 bunch of broccoli rabe (also known as rapini and broccoli raab), chop both leaves and stalks
  • cooked orecchiette pasta
  • crushed garlic
  • olive oil
  • Pecorino Romano cheese, shredded


  1. Chop both leaves and stalks of a bunch of broccoli rabe.
  2. Toss with cooked orecchiette pasta, crushed garlic, and olive oil in a skillet over medium-high heat.
  3. Top with shredded Pecorino Romano cheese.


*Can be served with white wine and crusty bread.

Author Rachel Oberg

More posts by Rachel Oberg

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