Recipes Inspired by the Box! Mon/Tues/Wed, Feb 15-17, 2016

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Chunky Vegetable Soup 

Appealing Appetizers – Crostini with Sausage and Braised Greens

Savory Sides – Paris Potatoes

Simple Suppers – Deconstructed Lasagne

Something for the Sweet Tooth – Apple Cake

Vegan – Citrus Carrots


 

Spotlight on the Herb

Chunky Vegetable Soup 

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 leek/onion/shallot, chopped
  • 5 C any: kohlrabi, carrot, rutabaga, turnip, winter squash, brussels sprouts, cabbage, collards, broccoli, cauliflower, sweet potatoes, potatoes, radish; peeled, if warranted, chopped
  • to taste salt
  • dash cayenne (or may use ½ to 1 small hot pepper, ribs and seeds removed, minced)
  • 2 cloves garlic, minced
  • 1 T rice vinegar
  • 7 C veggie stock
  • 2 T fresh Italian herb mix (or 2 t dried), chopped
  • to taste pepper
  • 2 C greens (green choi, kale, spinach, chard, mustard greens, mizuna, bok choy… anything that you have on hand will work), chopped
  • 1½ C beans (black, kidney, white, cannellini)
  • 1 C peas (frozen, or shelled fresh peas or fava beans)
  • lemon wedges, for serving
  • good olive oil, for serving

Directions:

  1. Heat a soup pot over medium-low. Add olive oil. Add leek-cayenne (if you’re using dried herbs you may add them now too). Cook, stirring occasionally, for about 10-15 minutes, or until the veggies are getting tender. Add garlic and vinegar and cook for 1 minute more. Add the stock through pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Add the greens, beans, and peas and cook for 3 minutes more. Taste and adjust seasoning if desired.
  2. Ladle into bowls and serve with a squeeze of lemon and a drizzle of olive oil.

Appealing Appetizers

Crostini with Sausage and Braised Greens

Photo credit De Ma Cuisine

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

Ingredients:

  • Braised Greens: 2 T olive oil
  • 2-3 C any: carrots, radish, leeks, celery, chopped
  • 2 cloves garlic, diced
  • salt
  • pepper
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: green choi, chard, kale, collards, spinach…), roughly chopped
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving

Directions:

  1. Heat a soup pot. Add oil. Add carrots through salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Savory Sides

Paris Potatoes

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt

Directions:

  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

Simple Suppers

Deconstructed Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta
  • 1 T olive oil
  • 1 leek or onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (green choi, collards, spinach, chard, kale), chopped
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1-15oz. can diced tomatoes
  • 2 T fresh Italian herb mix (or 1-2 t dried), chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add greens. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce through lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.

Something for the Sweet Tooth

Apple Cake

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2⅓ C white or wheat flour
  • 1⅔ c sugar
  • 2 tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger and ground nutmeg
  • 2 eggs
  • ½ c softened butter
  • 4 c peeled, cored, chopped apples (approx. 4 medium apples)
  • 1 c diced toasted walnuts/pecan

Directions:

  1. Preheat oven to 325. Prepare a 9×13 pan ( I lined the bottom with parchment paper and sprayed the sides with a little pam.)
  2. Mix all ingredients except apples and nuts in a large bowl.Beat until well combined, the mixture will be very stiff and may even be crumbly.
  3. Add the apples and nuts and mix until the apples release some of their juice and the stiff mixture becomes a thick batter.
  4. Spread the batter in the prepared pan, smooth out.
  5. Bake the cake for 45 min or until testing the center with toothpick comes out clean. Remove and cool. Serve.

Vegan

Citrus Carrots

Photo credit John and Janelle Fulwyler

Recipe from Abundant Harvest Organics via Carol Peterson

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

Directions:

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

Author Rachel Oberg

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