Recipes Inspired by the Box!
Mon/Tues/Wed, March 14-16, 2016

At a Glance – Recipes Inspired by the Box

Cauliflower Crust Pizza

Tomato Sauce

Pasta, Kale, and White Bean Soup

Collard Greens and Prosciutto Panini

Twice Baked Potatoes

Carrot Cupcakes


Cauliflower Crust Pizza

 

Recipe by Carol Peterson

Photo by subscriber Tami Bayer

Ingredients:

  • 1 head cauliflower
  • 1 egg
  • ½ c Parmesan or Mozzarella cheese grated,shredded
  • 1 tsp herb seasoning (rosemary, basil, or parsley)
  • ⅛ tsp salt
  • ¼ tsp ground black pepper

Topping Suggestions

  • diced tomatoes
  • sauteed shallot with hot chilies
  • chopped kale
  • zucchini, sliced  thinly lengthwise
  • mushrooms
  • diced bell pepper
  • cheeses

Instructions:

  1. Line a pizza pan with parchment or grease with oil or cooking spray.
  2. Rinse cauliflower, remove the outer leaves and separate into florets. Place cauliflower in a food processor and process until a rice texture.
  3. Place in a towel or piece of cheesecloth to squeeze out the water (all of it).
  4. In a mixing bowl along with egg,cheese,herb seasoning, salt , black pepper  mix to combine.
  5. Transfer cauliflower mixture to a pizza pan that has been prepared. Flatten with your hands until thin pizza crust forms.
  6. Bake for 14 to 20 minutes then remove from oven. Top with your favorite toppings. Return to oven and bake again until cheese bubbles and turns golden brown. Slice and enjoy.

Tomato Sauce

Recipe by Carol Peterson

Ingredients:

  • 2 to 3 whole tomatoes quartered
  • 3 to 4 cloves garlic
  • ½ cup fresh basil leaves (rosemary or thyme may also be added)
  • Salt to taste
  • ½ cup olive oil

Instructions:

  1. Place ingredients in shallow baking dish for 30 minutes at 350 degrees.
  2. Remove from oven and place in blender and pulsate until desired consistency.
  3. May be poured over pasta, meats or used in other dishes as a tomato sauce. Other ingredients may be added such as onion, celery, parsley, etc. depending on your taste.

Pasta, Kale, and White Bean Soup

Recipe by Carol Peterson

Ingredients:

  • 3 slices bacon, chopped
  • 1 small onion, diced
  • 3 carrots, cut in ½ inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ¾ teaspoon chopped tarragon
  • 2 cups chicken broth or turkey broth
  • ½ cup grated parmesan cheese
  • 1½ cups small pasta
  • 2 cups white beans cooked
  • 1 cup cooked, chopped kale
  • Salt and pepper

Instructions:

  1. Cook bacon in Dutch oven until crisp. Add the onion, cook until soft. Add the carrots, garlic, tomato paste, tarragon and ½ teaspoon each salt and pepper, cook until carrots are soft.
  2. Add broth and 6 cups water. Increase heat to high until it comes to a boil.
  3. Add pasta and beans and cook uncovered 5 minutes.
  4. Reduce heat to medium and add the kale. Simmer uncovered until thickened.
  5. Stir in half of grated cheese and season with salt and pepper. Top with remaining cheese and serve.

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 Prosciutto, 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.

Twice Baked Potatoes

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • ½ t smoked paprika
  • ½ t sweet paprika
  • ¾ t salt
  • ¼ t pepper
  • ½ t onion powder
  • ½ t chili powder
  • ¼ C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • ¾ C cheese, grated
 Instructions:
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a ¼” wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, ½ C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).

Carrot Cupcakes

Recipe by Carol Peterson

Ingredients:

  • 2 eggs beaten
  • 1 1/8 cup white sugar
  • 1/3 cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla extract
  • 2 cups shredded carrots
  • ½ cup crushed pineapple
  • 1 ½ cups flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 cup chopped nuts

Instructions:

  1. Preheat Oven to 350˚. Lightly grease a 12 cake muffin tin.
  2. Beat together eggs and sugars, and mix in applesauce and vanilla.
  3. Fold in carrots and pineapple.
  4. Add the dry ingredients to the moist mixture until evenly combined.
  5. Fold in the chopped walnuts or nuts of choice. Place in prepared muffin tins. Bake for 25 min. Cool and dust with powdered sugar

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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