Recipes Inspired by the Box! Mon/Tues/Wed, Jan 25-27, 2016

At a Glance – Recipes Inspired by the Box

Simple Suppers – Hearty Kale and White Bean Quesadillas 

Something for the Sweet Tooth – Apple Cinnamon Pop Tarts 

Spotlight on the Herb – Garlic and Herb Bread 

Savory Sides – Turnip and Potato Gratin

Vegan – Napa Cabbage Wraps 

Quick and Easy – Brussels Sprout and Greens Sauté


 

Simple Suppers

Hearty Kale and White Bean Quesadillas

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 (combination of any) broccoli, cabbage, shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped
  • to taste salt
  • 1 clove garlic, diced
  • 2 C any type of greens (red mizuna, mizuna, kale, chard, spinach, mustard greens, etc..), ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • ½ t chili powder
  • ½ t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)
  • avocado, mashed, for serving
  • salt
  • lime juice

Directions:

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with ¼ of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Mash avocado with salt and lime juice.
  5. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip and avocado.

Something for the Sweet Tooth

Apple Cinnamon Pop Tarts 

Photo credit J. Lessard

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

Ingredients:

  • Dough:
  • 2 c flour
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 sticks cold butter cut into
  • ½ inch cubes
  • 2 egg yolks
  • ¼ c milk
  • Apple Cinnamon Filling:
  • 2 med to large apples
  • 7 tbsp packed dark brown sugar
  • 1 ½ tsp freshly squeezed lemon or orange juice
  • ½ tsp cinnamon
  • 2 pinches salt.
  • Assemble the tarts:
  • flour, for rolling the dough
  • 1 egg
  • 1 tsp water
  • Glaze:
  • ¾ c pwd sugar, sifted
  • 2 tbsp reserved apple cinnamon filling juices
  • 2 tsp lemon or orange juice
  • 2 tsp milk
  • Place all these ingredients together and whisk together. Using a spoon drizzle over each pastry.

Directions:

  1. To make the dough: Combine dry ingredients. Add the butter and work in with fingers. Work until you have pea size pieces.Whisk the egg and milk together and add to dry mixture. When combined divide into two equal portions and wrap with plastic and chill for an hour.
  2. To make the filling: Peel and cut apple into bite size pieces. Combine all filling ingredients into a frying pan and cook. Stirring until apples begin to cook and sugar has dissolved. Cook until apples begin to soften. Remove from heat. Strain the juices from the apples, keep both and cool.
  3. Assembling: Heat the oven to 375. Line a baking sheet with parchment paper. Dust a work surface and roll 1 dough out into a 12×10 inch rectangle. Cut that into 6 equal rectangle 3 ½ by 4 ½ “. Do this to second wrapped dough. Whisk egg and water together. Brush a thin coat over each rectangle. Spoon 1 heaping tbsp of filling onto each and spread also 1 ½ tsp of juices. Put top on and pinch close with fork. Prick the top with a fork poke. Bake for 23-25 minutes. Drizzle with glaze when warm and serve.

Spotlight on the Herb

Garlic and Herb Bread 

Photo credit De Ma Cuisine

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

Ingredients:

  • 8-10 cloves garlic
  • 2 t fresh rosemary or thyme
  • 2 T fresh basil or chives
  • 2 C greens (kale, spinach, arugula, chard, mizuna, bok choy etc…) or use peas
  • (optional) 1C any: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
  • ½ to 1 C nuts (walnuts, almonds, hazelnuts)
  • 2 C cheese (parmesan – for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
  • ¼ to ⅓ C olive oil
  • 1 t lemon zest
  • 2 t lemon juice
  • to taste salt
  • good pinch cayenne
  • 1 loaf of your favorite bread, sliced

Directions:

  1. Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
  2. Spread mixture on bread. Either broil for 2-5 minutes (watch it carefully so it doesn’t burn), bake until bubbly and browned, or put between the slices of bread (or slice bread horizontally), wrap in foil, and bake until warmed through.

Savory Sides

Turnip and Potato Gratin 

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 medium sweet potatoes or winter squash, halved or quartered
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • ½ t dried thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Vegan

Napa Cabbage Wraps 

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

Ingredients:

  • Napa cabbage
  • Sweet Potatoes
  • Broccoli or Romanesco cauliflower or Brussels Sprouts
  • Kale
  • Green Garlic
  • Other veggies as desired

Directions:

  1. Wash and cut end of cabbage. Leave whole to dry on paper towel.
  2. Stir fry together: 1 sweet potato that have been washed and diced, your Broccoli or Romanesco or Brussels sprouts that have been cleaned and cut into bite size pieces, green garlic and kale that has been diced enough to your liking.
  3. You may add diced chicken that has been tenderizing in orange or lemon juice. Season with salt and pepper. When all has been stir fried, serve on a Napa cabbage leaf, top with avocado and roll up to eat like a taco. You may also add steamed rice. Serve with orange slices or wedges.

Quick and Easy 

Brussels Sprout and Greens Sauté 

Recipe from Abundant Harvest Organics via J. Lessard (adapted slightly)

Ingredients:

  • Brussels sprouts, cut in half
  • Greens of your choice: Mizuna, choi, chard, cabbage, collards, kale
  • 2 c sliced mushrooms (optional)
  • 6 slices bacon, cut into 1 inch pieces
  • ¼ c chicken broth
  • 1 shallot, diced
  • 1 carrot, shredded
  • salt and pepper to taste
  • green garlic, diced

Directions:

  1. Brown your bacon in a skillet, remove with slotted spoon and place on paper towel. Leave a couple tbsp of bacon drippings in pan and leave heat on.
  2. Place sprouts and greens that have been cut into strips, shredded carrots, shallot, and mushrooms, and diced green garlic in skillet along with broth. Sauté until sprouts are fork tender and greens wilted.

Author Rachel Oberg

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