Recipes Inspired by the Box! Mon/Tues/Wed, Jan 4-6, 2016

At a Glance – Recipes Inspired by the Box

Savory Sides – Wilted Mustard Greens with Acorn Squash and Pear

Breakfast for Dinner – Savory Baked French Toast (With Rachel O Instructional Video!)

Spotlight on the Herb – Hearty Winter Salad

Quick and Easy – Broccoli Penne (With Rachel O Instructional Video!)

Vegan – Hearty Lentil Stew (With Rachel O Instructional Video!) 

Soup of the Week – Creamy Root Soup


 

Savory Sides

Wilted Mustard Greens with Acorn Squash and Pear

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 acorn squash, seeds removed and reserved, peeled if desired, sliced
  • 2 T olive oil
  • to taste salt
  • 1 bunch mustard greens (or mizuna, kale, chard, spinach, or any other greens you have on hand), ribs removed, chopped
  • to taste salt
  • 2 cloves garlic, minced
  • 1/2 t fresh ginger, minced
  • 1/4 C shallot or onion or leek, sliced
  • 1 t maple syrup
  • 1 t molasses
  • pinch cayenne
  • 1 T orange or lemon zest
  • 1/4 C orange juice
  • 1 ripe pear or apple, sliced
  • 1/2 T lemon juice

Directions:

  1. Pre-heat the oven to 350F.
  2. Rub squash with 1 t oil and sprinkle with salt. Roast for 15 minutes, flip, and roast for about 15 more (or until squash is tender and pierces easily with a sharp knife).
  3. Toss squash seeds with 1 t oil and a pinch of salt. Roast on a baking sheet for about 7-10 minutes, or until crispy, stirring once. Salt lightly once removed from the oven.
  4. Heat skillet and add remaining oil. Add greens and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring occasionally. Add garlic through orange juice and cook for about 5 minutes more, stirring occasionally. Add pears or apples and cook for about 5 minutes, or until fruit is a bit tender, adding more orange juice if needed. Remove from heat and add lemon juice and taste for seasoning.
  5. Serve greens topped with roasted squash and roasted seeds.

 

Breakfast for Dinner

Savory Baked French Toast

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna (or any greens that you have on hand)
  • 1 T seasonal herbs (like rosemary, thyme, savory, chives, or anything that you have on hand that you think will taste good)
  • 1 small onion/medium shallot/leek, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ C cheese, grated (I used Creamy Jack Cheese)
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)*
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Directions:

  1. Pre-heat oven to 350F.
  2. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, herbs, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  3. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  4. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  5. Let it rest for about 10 minutes before serving.
  6. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
Notes:
*For a gluten-free option, either use GF bread, or may use sliced potatoes, sweet potatoes, or white sweet potatoes in place of the bread. Par-boil first, then use in place of the bread.
Could serve with: Crispy Potatoes, Sliced Oranges, Green Salad, Coleslaw, Fruit Salad… It would also be good as a side dish, omitting the ham in the dish, with a Baked Ham or Roasted Chicken.

Spotlight on the Herb

Hearty Winter Salad

Photo credit De Ma Cuisine

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

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 (or any other fresh herbs that you have on hand), chopped
  • ¼ C olive oil
  • greens (lettuce, kale, spinach, chard, mizuna, bok choy, or any greens that you have on hand), torn
  • 1 C veggies (any: broccoli, radish, carrots, cauliflower, cabbage, peas; shredded, chopped, grated, or very thinly sliced)
  • 1 C crispy potatoes or sweet potatoes or beet chips
  • ½ C chick peas

Directions:

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

Notes: 

Serve with crusty bread with fresh herbs mixed into olive oil or butter.


Quick and Easy

Broccoli Penne

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 C any: cauliflower, Brussels sprouts, cabbage, or onions; chopped, or quartered
  • 1 carrot, grated
  • penne pasta
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 1 T dijon mustard
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1 egg/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)

Directions:

  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli through onions at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the eggs.
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

Vegan 

Hearty Lentil Stew 

(With Rachel O Instructional Video!

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • optional – for serving – squash or pumpkin, seeds and top removed
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 1/2 C radish, diced or chopped
  • 1 potato or sweet potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • to taste salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C green lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • 3-4 C greens (any: collard, spinach, chard, kale, bok choy, mizuna, etc), roughly chopped
  • lemon wedges, for serving

Directions:

  1. If serving in a squash or pumpkin, rub with oil and roast at 350F for about an hour (may roast top too, for a pretty presentation), or until flesh is pierced easily with a sharp knife.
  2. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  3. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  4. Add remaining seasonings, including more salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 20-30 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  5. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  6. Serve with a squeeze of lemon.
Notes:
It would be fun to serve this stew in a hollowed out and roasted pumpkin or squash.

Soup of the Week 

Creamy Root Soup

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

Ingredients:

  • Butternut or acorn squash, peeled and seeded
  • Turnips, potatoes, beets, sweet potatoes, rutabagas, carrots, or any root vegetable you have an abundance of, peeled
  • Olive oil
  • Salt and pepper
  • 3 cups chicken or vegetable broth
  • Sprigs of fresh thyme, rosemary or other herb
  • A couple of pinches of parsley or hot pepper flakes
  • 1 cup cream

Directions:

  1. Cut squash and other large vegetables into wedges.  Cut carrots into sticks.  Drizzle all with olive oil and sprinkle with salt and pepper. Have enough vegetables to fill a baking sheet and roast until all are fork tender.
  2. Transfer veggies to a dutch oven.  Add broth and bring to a boil with sprigs of herbs.  When vegetables are very soft; blend together so the mixture becomes creamy.  Add parsley or hot pepper flakes (or both) and salt and pepper to taste.  Stir in cream before serving.  Top with bread sticks or croutons.

Author Rachel Oberg

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