Recipes Inspired by the Box! Mon/Tues/Wed, Jan 11-13, 2016

At a Glance – Recipes Inspired by the Box

Super Salads – Chopped Salad with Oranges, Greens, and Nuts 

Savory Sides – Roasted Turnips with Bacon (With Rachel O Instructional Video!) 

Simple Suppers – Shepherd’s Pie of the South

Perfect Pastas – Beet and Carrot Pasta with Tarragon

Vegan – Green Salad with Roasted Winter Squash

Spotlight on the Herb – Scalloped Sweet Potatoes


 

Super Salads

Chopped Salad with Oranges, Greens, and Nuts

Photo credit De Ma Cuisine

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

Ingredients:

  • 1½ C raw nuts (almonds, walnuts, pinenuts), chopped
  • pinch cayenne
  • to taste salt
  • 2 C greens (kale, chard, spinach, mizuna), chopped
  • 1 C cabbage, shredded
  • 1 C broccoli or cauliflower, finely chopped
  • 1 C radish or carrot, grated
  • ¼ C shallot, leek, or red onion, minced
  • 1 avocado, chopped or sliced
  • 1 C apple, chopped
  • 1 C orange, chopped (drained in a strainer to catch excess juice for dressing)
  • 4 t dijon mustard
  • 2 t honey (or maple syrup)
  • to taste salt
  • 2 T rice vinegar
  • ¼ C orange juice
  • 6 T olive oil
  • 1 C micro greens

Directions:

  1. Heat a dry skillet. Add nuts and toast for 3 minutes over medium-low, turning often. Toss with cayenne and salt and set aside.
  2. (If using kale, massage with a bit of salt and some olive oil, using hands, for 3-5 minutes.) Toss greens through shallot.
  3. Whisk dijon through rice vinegar, add orange juice that’s drained from chopped orange and top up to make ¼ C. While whisking, stream in olive oil to create an emulsion. Taste for seasoning.
  4. Toss veggies with oranges and dressing. Top with nuts and micro greens.

 

Savory Sides

Roasted Turnips with Bacon

(With Rachel O Instructional Video!

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1 T unsalted butter, melted
  • 1 T honey
  • 1/2 t salt
  • 1/2 t pepper
  • 3-4 small turnips, chopped in 8-10 pieces (could add or substitute with sweet potatoes)
  • 2 slices bacon, cooked and crumbled

Directions:

  1. Pre-heat oven to 350F.
  2. Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
  3. Whisk butter, salt, and pepper together. Toss with turnips.
  4. Place turnips on baking sheet and roast for 15-20 minutes.
  5. Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn’t burn.)
  6. Toss with bacon and serve.

Notes:

Serve with Almond and Black Pepper Crusted Roast Pork.


Simple Suppers

Shepherd’s Pie of the South

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 onion, chopped
  • 1 C corn
  • 1 C (about 5 leaves) collard greens, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • ½ to 1 t red pepper flakes
  • 1 t salt
  • ¼ t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1½ C chicken, cooked and shredded (leftovers work great)
  • ½ C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta (leftover)
  • ½ to 1 C parmesan cheese, grated

Directions:

  1. Heat oven proof skillet (cast iron works great). Add butter and olive oil and let them brown for a minute or two. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
Notes:
I use leftover polenta and chicken for this dish.

Perfect Pastas

Beet and Carrot Pasta with Tarragon

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T butter or olive oil, divided
  • ¼ C radish, diced
  • 1 shallot or small onion, diced
  • to taste salt
  • (could also add: peas, greens, cabbage, green beans)
  • 2 cloves garlic, diced
  • 1 C lentils (or garbanzo or black beans), cooked
  • 1 to 1½ t dijon mustard
  • 1 C carrot, thinly sliced into strips and then into long noodle-like sticks
  • ½ C beets, thinly sliced into strips and then into long noodle-like sticks
  • ½ C radishes (could also use or substitute: summer squash, parsnips, daikon radish, or fennel), thinly sliced into strips and then into long noodle-like sticks
  • 1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
  • 1 T fresh parsley, chopped
  • lemon wedges, for serving

Directions:

  1. Bring a pot of salted water to a boil.
  2. While it comes to a boil, heat a skillet over medium-low. Add 1½ T butter or oil. When it’s hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining ½ T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
  3. While sauce cooks, drop carrots, beets, and radishes (and any other veggie “noodles”) into the boiling water. Cook for 3 minutes. Drain.
  4. Top “pasta” with lentil sauce and a squeeze of lemon. Serve warm or at room temperature.

Vegan

Green Salad with Roasted Winter Squash

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • ½ of a winter squash peeled and cubed
  • 1 pear thinly sliced or diced
  • ½ apple thinly sliced or diced
  • Greens: a bit of Kale, Spinach, Beet Greens (Beet Tops) and micro greens cleaned and torn.

Directions:

  1. Preheat oven to 400 F.
  2. Drizzle the cubed winter squash with olive oil, salt, and pepper, and roast in oven till fork tender, about 10-15 minutes.
  3. Tear the greens that you choose and combine.
  4. Dice up Pears and Apples.
  5. Combine with roasted squash, drizzle with oil & vinegar and serve.

Spotlight on the Herb

Scalloped Sweet Potatoes

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

Ingredients:

  • 1 ½ tbsp butter
  • 2 lbs sweet or regular potatoes (or mixture of both), peeled and sliced
  • ½ clove or 1 tbsp green garlic, chopped
  • Salt and pepper
  • 1 ¾ cup chicken broth
  • ½ cup milk or cream
  • ¼ tsp grated or ground nutmeg
  • 4 bay leaves
  • ½ cup gruyere cheese
  • ½ cup Parmesan cheese

Directions:

  1. Butter bottom and side of an oval baking dish, or whatever shape you have.  Add half of the peeled and sliced sweet or regular potatoes.  Sprinkle with salt and pepper and half of the garlic.  Then arrange the remaining potatoes on top of those and season them the same way.  Pour the broth and milk or cream over the potatoes.  Sprinkle the nutmeg and bay leaves over this.  Place the butter that has been cut up in small pieces over the potatoes and sprinkle the gruyere cheese along with the Parmesan cheese over the top.  Bake until golden and fork tender.  Approximately 30 minutes.
  2. Remove any visible bay leaf before serving.

Author Rachel Oberg

More posts by Rachel Oberg

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