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Recipes Inspired by the Box! Mon/Tues/Wed, June 1-3, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Stone Fruit Chips

Vegan – Sweet and Spicy Roasted Beet and Parsnip Soup

Simple Suppers – Chicken and Rice Casserole

Perfect Pastas – Stone Fruit Topped Roasted Fennel Mac (With Rachel O Instructional Video!) 

Spotlight on the Herb – The Perfect Salmon with Thai Basil

Super Salads – Beet and Fennel Salad


 

Something for the Sweet Tooth

Stone Fruit Chips

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C stone fruit, sliced about ¼” thick
  • 1-2 t coconut, canola, or vegetable oil (melted – coconut)
  • 2-3 t maple syrup
  • pinch of any or all: cinnamon, nutmeg, all spice, ginger
  • tiny pinch salt
  • Greek yogurt or silken tofu
  • maple syrup

Directions:

  1. Pre-heat the oven to 200F.
  2. Lay fruit on a parchment paper or silpat lined baking sheet. Bake for 30 minutes.
  3. Whisk together oil through salt.
  4. Flip fruit then brush with seasoned oil. Return to oven for 30 minutes.
  5. Flip fruit and brush the other side with seasoned oil. Return to oven for 3-5 hours, or until fruit is dried (place some on a cooling rack if it dries out faster than others), flipping every 30 minutes.
  6. Serve on their own or dipped in yogurt/tofu sweetened with maple syrup.

 

Vegan

Sweet and Spicy Roasted Beet and Parsnip Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 large beet (about 2 C), peeled and cut into ½” cubes
  • 3 t olive oil, divided
  • to taste salt
  • to taste pepper
  • 3 carrots (about 1½ C), cut into ½” chunks
  • 2 C parsnips, cut into bite sized pieces
  • 1 T olive oil
  • 2 cloves garlic, diced
  • 2 T balsamic vinegar
  • 4 C vegetable stock
  • 2 C water
  • to taste salt
  • to taste pepper
  • good sprinkle cayenne
  • lemon slices, for serving
  • ½ t dill (optional), finely chopped, for topping

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
  3. Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
  4. Toss parsnips with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place parsnips on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and carrots from the oven. Flip parsnips, and roast 10 minutes more.
  6. Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
  7. Spoon into bowls, topping the soup with parsnips, lemon, and a tiny bit of dill.
Notes:
*If you don’t care if the parsnips turns pink, you’re welcome to add them now.

 

Simple Suppers

Chicken and Rice Casserole

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 t unsalted butter
  • 1 t olive oil
  • 1 C brown rice
  • 1 C white wine (or vegetable or chicken stock)
  • 1 C cold water
  • 2 C summer squash, chopped
  • 1 C fennel, chopped
  • 1 carrot, cut into long slices
  • water (for steaming)
  • 1 C chicken, cooked and chopped – I used leftovers
  • 1 C almond milk
  • to taste, salt
  • to taste, pepper
  • ¼ C cheddar cheese, shredded
  • ¼ C parmesan cheese, shredded

Directions:   

  1. Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
  2. Add water to a pot with a steamer basket, place carrots and broccoli to the steamer. Steam until veggies are tender, about 15 minutes or so (you could add carrots and fennel first and squash halfway through, since it will take a bit less time to cook). (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

Perfect Pastas

Stone Fruit Topped Roasted Fennel Mac

(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:

  • ½ to 1 C onion, chopped
  • 1 fennel bulb, halved
  • 3-4 T plus 1 t olive oil
  • 3 cloves garlic, diced
  • 1 carrot, grated
  • ½ to 1 t salt
  • ¼ t pepper
  • 1 t apple cider vinegar
  • 1½ C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
  • 2 T flour
  • ¼ C cream
  • ½ to 1 C milk
  • ½ to 1 C vegetable stock
  • ¼ C pasta water
  • 2 C pasta
  • 1 peach, thinly sliced (for topping)

Directions:

  1. Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
  2. Cook pasta.
  3. Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
  4. When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
  5. Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
  6. Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
  7. Toss pasta with sauce. Top with thinly sliced peach, and top pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.

Spotlight on the Herb 

The Perfect Salmon with Thai Basil

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

Ingredients:

  • salmon fillet
  • olive oil
  • salt and pepper to taste
  • thinly sliced Thai Basil or some diced cherry tomatoes, garlic, and peppers that you have mixed together and squeezed a fresh lemon over

Directions: 

  1. Drizzle Salmon filet with olive oil. Sprinkle with salt and pepper. Place in a cold oven and turn on to 400 degrees. 25 minutes later you will have the perfect tasty salmon filet.
  2. Garnish with some thinly sliced Thai Basil or some diced cherry tomatoes, garlic, and peppers that you have mixed together and squeezed a fresh lemon over. Salt and pepper for seasoning.
  3. Served with some steamed Baby broccoli and summer squash.

Super Salads

Beet and Fennel Salad

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

Ingredients: 

  • beets
  • sliced shallot
  • 1 tablespoon of cider vinegar
  • 1 teaspoon dijon mustard
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fennel shaved
  • lettuce
  • pecans or walnuts
  • your favorite strong cheese

Directions: 

  1. Roast beets, peel, slice and set aside. Marinate sliced shallot in 1 tablespoon of cider vinegar for ten minutes, then stir in 1 teaspoon dijon mustard and 3 tablespoons olive oil. Add salt and pepper to taste.
  2. Toss beets, fennel, lettuce and vinaigrette.
  3. Top with pecans or walnuts and your favorite strong cheese.

Author Rachel Oberg

More posts by Rachel Oberg

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