Recipes Inspired by the Box! Mon/Tues/Wed Feb 29 – March 2, 2016

At a Glance – Recipes Inspired by the Box

Putting It All Together – Broccoli Cheddar Soup

Savory Salad – Hearty Winter Salad with Dill Dressing

Super Side – Spicy Steak Fries

Quick and Easy – Stir Fried Kale

Vegetarian – Roasted Asparagus with Ginger Soy Sesame Sauce

Something for the Sweet Tooth – Carrot Muffins


Putting It All Together 

Broccoli Cheddar Soup

Recipe by Carol Peterson

Photo by Jess Lessard

Ingredients:

  • 6 tbsp unsalted butter
  • 1 small onion, chopped or fennel
  • ¼ c flour
  • 2 c half and half
  • 3 c chicken broth
  • 2 bay leaves
  • ¼ tsp ground nutmeg
  • salt and ground pepper
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot ,diced
  • 2 ½ c grated white and yellow cheddar cheese and a tad bit more for sprinkling on top

Optional: 4 sourdough bread bowls for serving or make some croutons for dipping in while eating.

Instructions:

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion or fennel and cook until tender. Whisk in the flour and cook until golden, 3-4 min, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened, about 20 min. Add the broccoli and carrot to the broth mixture and simmer until tender. About 7-10 mins. Discard the bay leaves. Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot. Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ water to soup if too thick. Ladle into bread bowls or soup bowls and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.


 

Savory Salad

Hearty Winter Salad with Dill Dressing

Adapted slightly from Recipe by Rachel Oberg of DeMaCuisine for Abundant Harvest Organics

Photo by Rachel Oberg

Ingredients:

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • ½ C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill, chopped
  • ¼ C olive oil
  • greens (lettuce, kale, pea tendrils), torn
  • ½ C broccoli, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • (could also add: grated carrots, chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
  • ¼ C chickpeas

Instructions:

Cook eggs. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed. Top greens with veggies, chick peas, hard boiled eggs, and dressing.


Super Side

Spicy Steak Fries

Recipe by Carol Peterson

Ingredients:

  • 2 large unpeeled potatoes cut lengthwise into ½ inch thick wedges
  • 2 tbsp olive oil
  • Salt and pepper to season

Spice Mixture:

  • 1 tbsp olive oil
  • 1 ½ tsp hot smoked paprika
  • ½ tsp garlic powder
  • ½ tsp brown sugar

Instructions:

Preheat a grill to medium-high heat. In a bowl toss the potatoes with olive oil, salt and pepper. Thread the wedges crosswise onto a skewer.  Grill flipping once, until golden and crisp, about 25 minutes. In a small bowl, combine spice mixture.  Toss the potatoes with the spice mixture and season with salt before serving


Quick and Easy 

Stir Fried Kale

Recipe by Carol Peterson

Ingredients:

  • 1/8 cup olive oil
  • 2-3 fresh green garlic (feel free to sub in regular garlic) , chopped
  • Pinch of chili pepper flakes
  • 1 bunch asparagus chopped
  • 1 bunch kale stems removed and chopped
  • ¼ cup sun dried tomatoes, chopped
  • Juice of two limes or lemons
  • Salt to taste

Instructions:

Heat olive oil, in wok or skillet. Stir in garlic and chili pepper. Stir in asparagus cook until slightly tender. Add kale and sun dried tomatoes. Cook until kale is wilted/tender. Add juice and salt. Toss well.


Vegetarian

Roasted Asparagus with Ginger Soy Sesame Sauce

Recipe by Carol Peterson

Ingredients:

  • 1 bunch Asparagus ends trimmed
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • 1 pinch pepper

Dressing:

  • 1 whole green onion, chopped
  • 1 clove garlic, minced
  • 1 piece fresh ginger thumb size, minced
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • ½ whole lemon or orange, juiced
  • 1 Tbsp honey

Instructions:

Preheat Oven to 400º. Place asparagus in a single layer in  a baking dish.  Drizzle with olive oil. Roast uncovered for 20 min. Remove and drizzle with dressing. To make dressing: combine all dressing ingredients in bowl. Mix well with a whisk. Pour over asparagus and serve warm.


Something for the Sweet Tooth

Carrot Muffins

Recipe by Carol Peterson

Photo by Jess Lessard

Ingredients:

  • 1 ¾ c whole wheat flour or flour of your choice
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 c peeled and grated carrots
  • ½ c chopped walnuts
  • ½ c raisins tossed 1 tsp flour
  • ½ c melted coconut oil or olive oil
  • ½ c maple syrup
  • 2 eggs
  • 1 cup plain Greek yogurt
  • 1 tsp vanilla

Instructions:

Preheat oven to 425. Grease 12 muffin cups with butter/ nonstick cooking spray or muffin tins. In a large mixing bowl, combine flour,baking soda and powder,cinnamon,salt,ginger and nutmeg. Blend with a whisk. Add raisins,grated carrots,nut to other ingredients. In another mixing bowl, combine oil, syrup and beat together with a whisk. Add eggs, yogurt, and vanilla and continue to beat together. Combine wet and dry ingredients. Divide evenly among the muffin cups. Bake for 13 min or until they are golden on top.

Author AHO Kitchen Team

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