Recipes Inspired by the Box! Mon/Tues/Wed, Feb 8-10, 2016

At a Glance – Recipes Inspired by the Box

Eggcellent – Veggie and Garbonzo Bean Shakshuka 

Simple Suppers – Kohlrabi Stuffed with Cabbage and Apple 

Savory Sides – Cauliflower-Cheese Pie with Grated Potato Crust 

Spotlight on the Herb – Orange Chicken with Cauliflower 

Super Salads – White Bean Salad with Arugula

Soup of the Week – Turnip Soup with Greens


 

Eggcellent

Veggie and Garbonzo Bean Shakshuka  

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1 T olive oil
  • 1 medium onion or leek, chopped
  • 1 C assorted veggies (like sweet potato, radish, cauliflower, broccoli rabe, and mushrooms), chopped
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1-2 C tomatoes (fresh or canned), diced
  • 1 C garbonzo beans
  • 2 C greens (arugula, mustard greens, chard, kale, collards, spinach etc…), roughly chopped
  • 1-2 eggs/serving
  • to taste salt
  • fresh herbs (garlic chives, dill, parsley, chives, basil), chopped, for serving
  • micro greens, for serving
  • avocado, chopped, for serving
  • lemon slices, for serving

Directions:

  1. Heat skillet then add oil. When oil is hot, add onion through pepper. Cook for about 5-10 minutes over medium-low heat, stirring occasionally.
  2. Add garlic through greens and cook for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if desired.
  3. Turn the heat down to low and make a small well for each egg. Add eggs, one per well. Season with salt. Cook covered until eggs are done (about 3-6 minutes, depending on how runny you like the yolk).
  4. Serve topped with fresh herbs, micro greens, avocado, and a squeeze of lemon.

Simple Suppers

Kohlrabi Stuffed with Cabbage and Apple

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 4 kohlrabi*, top and bottom sliced off, peeled if desired, but it’s not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • ½ C radish or carrot or sweet potato, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or ¼ t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • 1 T fresh garlic chives, chopped
  • pinch cayenne (or ½ hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey (cooked)/chicken (cooked)/tempeh/tofu
  • 1 C brown rice (cooked)
  • 1 bunch kohlrabi greens (or mustard greens, arugula, kale, chard, spinach, bok choy etc…), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Directions:

  1. Place kohlrabi cut side down in a steamer basket with about 2″ boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi*. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.

Notes:

*May also use raw avocado – just slice in half, remove seed, and serve with filling.


Savory Sides

Cauliflower-Cheese Pie with Grated Potato Crust 

Photo credit J. Lessard

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

See original recipe here

Ingredients:

  • Crust:
  • 2 cups packed grated raw potato (could use rutabaga)
  • ¼ cup grated onion
  • 1 egg white lightly beaten
  • ½ tsp salt
  • A little oil
  • Flour for fingers
  • Filling:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • Black pepper to taste
  • ½ tsp salt
  • ¼ tsp thyme
  • 1 head cauliflower, in small pieces
  • 2 eggs
  • ¼ cup milk
  • 1 cup grated cheese
  • Paprika
  • Garlic chives, chopped

Directions:

  1. Preheat oven to 400°. Oil a 9 inch pie pan.
  2. Combine grated potato and onion, salt and egg white in a small bowl and mix well.
  3. Transfer to the pie pan and pat into place with lightly flowered fingers building up the sides into a handsome edge. Bake for 30 minutes.
  4. Then brush the crust with a little oil and bake it for 10 more minutes.
  5. Remove from oven and turn the temperature down to 375°. Heat the olive oil or butter in skillet, add onion, garlic, salt, pepper, herbs and sauté for about 5 minutes.
  6. Add cauliflower, stir and cover. Cook until tender. Spread half of cheese onto baked crust.
  7. Spoon sautéed veggies on top. Sprinkle on remaining cheese.
  8. Beat the eggs and milk together and pour over the top. Dust with paprika.
  9. Bake as 35-40 minutes until set and serve topped with garlic chives.

Spotlight on the Herb

Orange Chicken with Cauliflower 

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

See original recipe here

Ingredients:

  • 4 boneless,skinless chicken breast
  • ½ tsp oregano
  • ¼ tsp each paprika and garlic powder
  • 1 T garlic chives, chopped
  • 1 tsp vegetable oil
  • 1 ½ c thinly sliced carrots (about 3)
  • zest of half an orange
  • 1 c orange juice
  • ½ tbsp corn starch
  • 1 green onion diced
  • 2 c cooked rice
  • garlic chives, chopped

Directions:

  1. Rinse and dry chicken. Combine the spices and sprinkle on both sides of chicken. Heat oil in skillet. Over medium high heat lightly brown chicken on both sides. Reduce heat and add garlic chives, carrots, orange zest and ¾ c orange juice. Cover and simmer 10 to 12 minutes until chicken is cooked through and tender. Remove the chicken and continue cooking the carrots until tender. Combine remaining ¼ c orange juice and cornstarch, stir into carrots until thickened. Return chicken, add onion. Heat through.
  2. Serve over rice or quinoa topped with garlic chives.

Super Salads

White Bean Salad with Arugula

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

See original recipe here

Ingredients:

  • 4 cups trimmed arugula (about 4 oz), may use half lettuce
  • 2 Tbsp fresh lemon juice
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1 (15.5 oz) can Great Northern beans, rinsed and drained
  • 1 Tbsp olive oil
  • 1/3 cup diced red onion
  • 1 large garlic clove minced
  • 1/3 cup finely chopped red curly peppers or sweet red bell pepper
  • 1/3 cup finely grated parmesan cheese (omit if using shrimp)
  • Optional: 1 pound cooked medium shrimp to make a main entrée.
  • 1 cup micro greens

Directions:

  1. Combine all ingredients in a large bowl; toss well. Sprinkle with micro greens to serve.

Soup of the Week 

Turnip Soup with Greens

Photo credit Melissa M.

Recipe from Abundant Harvest Organics via Carol Peterson

See original recipe here

Ingredients:

  • 1 bunch turnips
  • 1 bunch greens (mustard or kale)
  • 1 leek or 1 onion
  • 2–3 cloves garlic
  • 2 tbsp olive oil
  • 2 slices bacon or pancetta, finely chopped
  • 4–6 cups chicken broth
  • salt and pepper to taste

Directions:

  1. Wash and cut greens into strips. Peel the turnips, chop them into small chunks and set aside. Chop onion or leeks. Thinly slice garlic.
  2. Heat the oil in a medium pot. Add the bacon or pancetta and cook until it is tender but not crunchy. Add the garlic and cook for about a minute. Add the chopped turnips and broth. Bring to a boil. Maintain a steady simmer and cook until turnips are tender.
  3. Stir in the greens and cook until greens are tender. Taste and add seasonings.

Author Rachel Oberg

More posts by Rachel Oberg

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