Recipes Inspired by the Box!
Mon/Tues/Wed January 2 -4, 2017

At a Glance – Recipes Inspired by the Box

Collard Greens and Prosciutto Panini

Tuscan Soup

Fresh and Simple Juice

Sweet Potato, Carrot, Apple and Lentil Soup

Saucy Sprouts and Oranges

Orange Cake


Collard Greens and Prosciutto Panini

Recipe by AHO Kitchen Team

Ingredients:

  • 3-4 Collard Green Leaves, sliced into ribbons
  • 1 medium shallot, sliced thin
  • 2 cloves of garlic, pressed
  • 2 Tbs Olive Oil
  • ½ cup cured Proscuitto, diced into small cubes
  • 1 cup ricotta cheese
  • Salt and Pepper to taste
  • 4 slices of your favorite bread
  • Butter for grilling bread

Instructions:

  1. Put olive oil In a skillet and place on medium heat.
  2. Toss in prosciutto, garlic, collard greens, shallots, and salt and pepper to taste.
  3. Cook until shallots are caramelized, prosciutto is slightly crispy and collards have been cooked down.
  4. Remove from heat.
  5. Scoop in ricotta cheese and using a spatula combine the ingredients until well mixed. Meanwhile, butter the outside of 4 slices of bread, and heat your panini griddle.
  6. Scoop out the ricotta mixture onto one half of the bread and top with other buttered half.
  7. Cook sandwiches on griddle until hot and grill marks form.
  8. Slice and serve.

Tuscan Soup

Recipe by Carol Peterson

Ingredients:

  • 1 ½ lb Italian chicken sausage or your desired meat
  • ½ purple onion, chopped
  • ½ c shallots, chopped
  • 2 tbsp olive oil
  • 5 garlic cloves, minced
  • 2 (28 oz) cans crushed tomatoes
  • 6 c chicken broth
  • 4-6 c kale or cabbage, chopped
  • 1 c whole milk
  • 1 box cheese  tortellini
  • salt and white pepper
  • 1 c  Parmesan or Asiago cheese, grated

Instructions:

  1. In a large pot heat 1 tbsp  olive oil and brown the sausage. Once completely cooked remove from pan and set aside. With another tbsp olive oil add onion and garlic and cook till tender and caramelized.
  2. Once caramelized add tomatoes, broth,browned sausage kale or cabbage.
  3. Bring to boil, stirring frequently and salt and pepper to taste.
  4. Continue to boil 5 to 10 minutes to allow flavors to merge.
  5. Add cheese tortellini and cook until al dente about 15 to 20 minutes
  6. Add milk and Parmesan cheese.
  7. Simmer for a few more minutes, remove from heat and serve.
  8. When serving may top with a sprinkle of  cheese. This soup is much better the second time around, so may be made ahead of time, refrigerated, add another splash of chicken broth and heat up. Very hearty. Adapt to your liking. Serve with a salad and French bread.

Fresh and Simple Juice

Recipe by AHO Kitchen Team

Ingredients:

  • 2 Red Apples
  • 5 large Carrots
  • 2 Navel Oranges (peels removed)
  • ¾″ piece of ginger

Instructions:

  1. Process all ingredients through juicer or blend in blender for a smoothie. Enjoy within 1-2 days.

Sweet Potato, Carrot, Apple and Lentil Soup

Recipe by Carol Peterson

Ingredients:

  • ¼ c butter
  • 2 sweet potatoes, peeled, chopped
  • 3 carrots, peeled, chopped
  • 1 apple, peeled, chopped
  • 1 onion, chopped
  • ½ c red lentils
  • ½ tsp minced ginger
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • 4 c vegetable broth
  • plain yogurt

Instructions:

  1. Melt butter in large pot, place chopped sweet potatoes, carrots, apples and onion in pot. Stir and cook until onions are translucent, 10 minutes.
  2. Stir the lentils, ginger, black pepper, salt, cumin, chili powder, paprika, and broth into the pot with vegetable mixture.
  3. Bring soup to a boil over high heat. Reduce and cover for 30 minutes.
  4. When vegetable are soft, working in batches, pour the soup into a blender. Hold down the lid of the blender and carefully blend using a few quick pulses to get soup moving. Puree in batches until smooth and pour into a clean pot. Can also use an immersion blender.
  5. Bring soup back to a simmer over medium high heat. Add water as needed to thin the soup to your preference.
  6. Serve with yogurt for a garnish.

Saucy Sprouts and Oranges

Recipe by Carol Peterson

Ingredients:

  • 3 medium oranges
  • 1 lb fresh Brussels sprouts, trimmed & halved
  • 1 Tbsp butter
  • 2 tsp cornstarch
  • 2 Tbsp honey mustard
  • ¼ tsp Chinese five-spice powder
  • 2 Tbsp slivered almonds, toasted

Instructions:

  1. Finely grate peel of one orange, set peel aside.
  2. Cut that orange in half; squeeze juice into a measuring cup, add enough water to measure ½ cup; set aside. Peel and discard white membranes from remaining oranges; section them and set aside.
  3. Bring 1″ of water and Brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
  4. Meanwhile, in a small saucepan, melt butter. Whisk cornstarch & reserved orange juice until smooth; add to butter.
  5. Stir in mustard and five spice powder. Bring to boil over medium heat; cook & stir for 1-2 minutes or until thickened & bubbly.
  6. Drain sprouts; gently stir in orange sections.
  7. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange peel.

Orange Cake

Recipe by Carol Peterson

Ingredients:

  • 2 c flour
  • 3 eggs beaten
  • ½ tsp salt
  • 1 ½ tsp grated orange zest
  • 3 tsp baking powder
  • 1 ½ c sugar
  • ½ c milk
  • ½ c orange juice
  • ½ c oil

Instructions:

  1. Preheat oven to 350F. Grease and flour loaf pan or muffin tin.
  2. In small bowl combine all wet ingredients and set aside.
  3. In a large bowl sift together all dry ingredients except sugar.
  4. When sifted add the sugar combine.
  5. Make a well in center of dry ingredients and pour wet mixture in well. Stir until thoroughly combines.
  6. Place batter in prepared loaf pan and bake in oven for 35 min. If making muffins bake for 20-25 minutes. Allow to cool.
  7. Sprinkle with powdered sugar if desired.

Author Uncle Vern

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