Recipes Inspired by the Box!
Mon/Tues/Wed, January 9-11, 2017

At a Glance – Recipes Inspired by the Box

Cauliflower and Potato Soup

Lemon Ginger Sauce with Dill

Sweet and Sour Red Cabbage

Roasted Brussels Sprouts and Apples

Orange Glazed Bread Pudding

Lemon Sponge Pudding


Cauliflower and Potato Soup

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • ½ t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving

Instructions:

  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.

Lemon Ginger Sauce with Dill

Recipe by Carol Peterson

Ingredients:

  • ½ cup plain yogurt
  • 1 shallot, minced
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp freshly grated lemon zest (peel)
  • 1 Tbsp minced ginger
  • ¼ cup chopped fresh dill
  • 1 tsp ground cumin
  • 1/8 tsp sea salt
  • 1/8 tsp cracked pepper

Instructions:

  1. Whisk together all ingredients and chill in refrigerator until ready to serve.  Serve on top of grilled salmon or other fish, or use as a dipping sauce for shrimp or lobster.

Sweet and Sour Red Cabbage

Recipe by Carol Peterson

Ingredients:

  • ½ cup cider vinegar
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • 1 med. head red cabbage shredded
  • 2 bacon strips, diced
  • 1 med. tart apple, peeled & chopped
  • ½ cup chopped onion
  • ¼ cup water
  • 2 Tbsp white wine vinegar, or additional cider vinegar
  • ½ tsp salt
  • ¼ tsp pepper
  • 1/8 tsp ground cloves

Instructions:

  1. In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand 5-10 minutes.
  2. Meanwhile in a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and reserve drippings.
  3. In the drippings, sauté apple and onion until tender. Add water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes.
  4. Stir in the remaining ingredients. Simmer, uncovered, for 5 min or until tender. Sprinkle with bacon just before serving.

Roasted Brussels Sprouts and Apples

Recipe by Carol Peterson

Ingredients:

  • 1 lb brussels sprouts
  • 2 apples peeled, cored and cut into ¾ inch chunks
  • 2 sweet onion, cut into ¾ in chunks
  • 2 tbsp olive oil
  • salt and pepper to taste
  • pinch garlic powder to taste
  • zest from 1 lemon and juice

Instructions:

  1. Preheat oven to 425. Arrange brussels sprouts in a single layer on a rimmed baking sheet. Sprinkle apple and onion pieces evenly around.
  2. Drizzle the veggie with olive oil and seasonings and toss to gently coat the mixture.
  3. Roast in the oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest and squeeze juice over the sprouts.

Orange Glazed Bread Pudding

Recipe by Homegrown Organics

See original recipe HERE

Ingredients:

Pudding:

  • 12 slices of white bread, chopped into large chunks
  • 2 cups milk
  • 2 Tbs butter plus more for greasing
  • 1/3 cup sugar
  • 2 tsp vanilla
  • Pinch of salt
  • 2 whole eggs, 2 egg yolks
  • ½ cup golden raisins
  • ½ tsp cinnamon

Glaze:

  • 1 cup powdered sugar
  • 2 Tbs fresh orange Juice
  • 1 tsp orange zest

Instructions:

  1. Place milk, butter, vanilla, sugar, salt in pot on stove top and cook on medium heat until sugar is dissolved and butter melted. Set aside to cool.
  2. Meanwhile, in a large bowl toss bread chunks with cinnamon and raisins.
  3. Grease four 8 oz ramekins with butter.
  4. When milk mixture is cooled, add in eggs, two at a time and whisk until well blended. Pour 3 tbs of mixture into each ramekin, then pour the remaining mixture into the bowl with bread and mix until bread is well coated. Preheat oven to 350F and allow the bread/custard mixture to sit.
  5. When the oven is heated, spoon bread mixture into each of the ramekins and place in oven for 35-40 mins or until the custard mixture is mostly firm and puddings are slightly brown on top. Puddings will rise during baking and fall after removed from heat.
  6. While pudding is cooking make orange glaze by mixing powdered sugar, orange juice, and orange zest until well blended.
  7. Remove puddings from oven, allow to cool slightly and drizzle with orange glaze. Serve and enjoy!

Lemon Sponge Pudding

Recipe by Carol Peterson

Ingredients:

  • 2/3 c sugar
  • 2 tbsp butter, softened
  • 2 tsp grated lemon zest
  • 3 eggs, separated
  • 3 tbsp flour
  • ½ c fresh lemon juice
  • 1 c half and half
  • pinch of salt
  • 1/8 tsp cream of tartar

Instructions:

  1. In a mixing bowl, beat the sugar, butter and lemon peel until creamy.
  2. Beat in the egg yolks.
  3. Stir in the flour alternating with lemon juice and half and half until well blended.
  4. In another mixing bowl that is clean beat egg whites until foamy.
  5. Add salt and cream of tartar and continue beating until soft peaks form. Fold the egg whites in gently to the butter and sugar mixture.
  6. Pour in a ½ qt dish. Set the dish in a larger pan with 1inch hot water and bake at 350º for approx 35 to 45 min. Serve pudding hot with whipped cream.

Author Uncle Vern

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