was successfully added to your cart.

Recipes Inspired by the Box! Mon/Tues/Wed, Jan 18-20, 2016

At a Glance – Recipes Inspired by the Box

Something to Drink – Orange and Greens Smoothie

Savory Sides – Scalloped Rutabagas

Spotlight on the Herb – Tea Thyme 

Pizza Pizza Pizza – Okonomiyaki (Japanese Pizza)

Breakfast for Dinner – Kohlrabi Quiche 

Soup of the Week – Taco Soup


 

Something to Drink

Orange and Greens Smoothie

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 large orange, top cut off, segments scooped out (if you want to serve smoothie in peel – if not just peel, de-seed, and roughly chop)
  • 1-2 C greens (kale, chard, spinach), roughly chopped
  • 1 frozen banana (or very ripe non-frozen banana)
  • 1 apple or pear, roughly chopped
  • 1 super ripe avocado
  • (may substitute fruit with stone fruit or berries depending on the season)
  • ½ C yogurt (any kind) (or may use silken tofu or omit altogether)
  • 1-2 T maple syrup or honey
  • ½ C milk (any kind) (or use orange juice)

Directions:

  1. Blend until smooth, adding liquid last until you reach desired consistency. Taste for sweetness.
  2. Serve in the orange peel to save on dishes.

Savory Sides

Scalloped Rutabagas

Recipe from Rachel Oberg of De Ma Cuisine

See original recipe here

Ingredients:

  • 1 rutabaga, sliced about 1/4″ thick
  • 1/2 C Greek yogurt
  • 1/3 C cheese (or more, if you like things cheesy) (cheddar and parmesan), divided
  • 1/2 onion, chopped
  • 1 clove garlic, diced
  • 1/4 to 1/3 C milk
  • 1-2 T flour
  • pinch cayenne
  • 1 t fresh thyme
  • 1 t fresh parsley
  • 1 t spicy brown mustard
  • 1 t olive oil

Directions:

  1. Whisk yogurt, milk, cheese (reserving a bit for topping later), garlic, onion, spices and mustard in a bowl.
  2. Grease a smallish baking dish (I think I used an 8×8 Pyrex) with oil. Place a layer of rutabaga, sprinkle with flour, top with cheese sauce. Repeat until all ingredients are gone (except set aside cheese).
  3. Bake covered at 350F for 60 minutes (or until rutabagas are no longer crisp). Uncover, sprinkle with remaining cheese, bake for 20 minutes more.

Notes:

Serve with a green salad of escarole and lettuce, avocado, and orange, topped with a lemon and olive oil dressing.


Spotlight on the Herb

Tea Thyme 

Photo credit De Ma Cuisine

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

Ingredients:

  • lavender + thyme + mint or basil + ginger + thyme + lemon zest

Directions:

  1. Steep chosen ingredients in boiling water in a tea ball infuser until it is strong enough for your taste. Add honey if desired.

Pizza Pizza Pizza

Okonomiyaki (Japanese Pizza)

Photo credit Rebecca Thomas of Seeks a Little Solace

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 cups cabbage, finely shredded
  • 1 cup leeks, well washed and chopped
  • 2/3 cup whole wheat pastry flour
  • A couple of pinches of sea salt
  • 2 eggs beaten
  • 1 Tbsp olive oil
  • Slivered almonds, chives/herbs for garnish

Directions:

  1. Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour.  Stir in the eggs and mix until everything is evenly coated.  Heat a large skillet over medium heat and add a generous splash of olive oil.  Scoop cabbage mixture into pan and press into pancake shape.  Cook 4-5 minutes, until bottom is golden.  Flip over and cook other side until golden brown.
  2. When finished sprinkle with slivered almonds and herbs.

Breakfast for Dinner

Kohlrabi Quiche 

Photo credit AHO Kitchen Team

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • 1 pie crust
  • 1 kohlrabi bulb with greens
  • 6-8 cherry tomatoes or 1/4 cup roasted or dried tomatoes
  • 1 leek
  • 3/4 cup sharp cheddar cheese, grated
  • 3 strips bacon (optional)
  • (any extra greens you need to use)
  • 6 eggs
  • 1 cup milk
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook bacon in skillet. Use bacon grease to saute chopped leek and chopped kohlrabi stalks for 5 to 7 minutes. Add chopped kohlrabi greens and saute 2 minutes to wilt. Squeeze out extra liquid from greens mixture. Grate kohlrabi bulb.
  3. Roll out your crust and place in pie pan. Fill with cooked bacon, onion, kohlrabi greens, grated kohlrabi, cherry tomatoes, and grated cheese.
  4. In a separate bowl, mix 6 eggs with 1 cup milk. Add salt and pepper to taste and then pour over top of ingredients in the pie crust.
  5. Bake until the center is set and the top of the quiche is browned nicely, about 30 minutes.

Notes:

Serve with a green salad of escarole and lettuce, avocado, and orange, topped with a lemon and olive oil dressing.


Soup of the Week 

Taco Soup 

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

Ingredients:

  • 1 lb hamburger
  • 1 leek chopped
  • 1/2 cup radish, chopped
  • 3 cloves garlic
  • ¼ Tsp oregano
  • 1 pkg. Schilling Taco dry mix
  • 2 cans beef broth
  • 1 large can stewed tomatoes
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can whole kernel corn
  • ¼ to ½ head cabbage cut into pieces
  • greens (spinach, kale, chard, escarole etc), roughly chopped

Directions:

  1. Brown hamburger with leek, radish, and garlic. Once they are browned add all remaining ingredients (including all juices from the cans). Simmer on low about 2 hours. Add the greens in the last 30 minutes.
  2. When ready to eat portion into bowls. Prior to eating crumble a handful of tortilla chips and grated cheese on top and enjoy. Soup may be frozen for later use.

Notes:

Serve with guacamole for dipping extra chips.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply