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Recipes Inspired by the Box!
Mon/Tues/Wed March 21-23, 2016

At a Glance – Recipes Inspired by the Box

Albondigas Soup Reinvented

Warm Beet Salad with Fruit and Nuts

Baked Carrot/Parsnip Fries with Rosemary

Stuffed Chard with Fresh Marinara

Chicken with Broccoli and Bok Choi

Cinnamon Spiced Apple Bread


Albondigas Soup Reinvented

 

Recipe by Jen Johnston for Abundant Harvest Organics

Ingredients:

  • 2 Tbsp. ghee or clarified butter
  • 2 medium leeks or 1 large onion, sliced or chopped
  • 2 green garlic shoots, sliced
  • 3 quarts beef stock or water
  • ½ C salsa of choice (make sure it’s *clean* if you are on a special diet)
  • 5 large carrots, sliced into ½” rounds
  • 4 celery stalks, cut into ½” pieces
  • 2 lbs. ground beef
  • ⅔ C raw cauliflower, finely chopped
  • 2 raw eggs
  • ¼ C raw parsley, chopped
  • 2 Tbsp. cumin
  • 2 Tbsp. dried oregano
  • 3 tsp. sea salt
  • ⅛ tsp. cayenne pepper
  • black pepper and sea salt, to taste
  • fresh cilantro, chopped
  • creme fraiche or sour cream
  • avocado, diced

Instructions:

  1. Heat ghee in a large stock pot over medium heat. If you are extremely sensitive to dairy, use olive or avocado oil.
  2. Sauté onion and/or leeks until tender.
  3. Add green garlic and sauté for 1 more minute.
  4. Pour in beef stock and/or water equaling 3 qts.
  5. Stir in salsa.
  6. Bring to a boil, skimming off any foam that rises. Reduce heat to a simmer.
  7. Add carrots and celery.
  8. Process cauliflower in a food processor until the consistency of small rice grains.
  9. Mix the meat, eggs, cauliflower, cumin, oregano, sea salt and cayenne pepper in a mixing bowl by hand or with a Kitchenaid using the white beater blade.
  10. Using a cookie scoop or your hands, form 1-inch meatballs and drop them one-by-one into the soup pot.
  11. Cover and simmer for 30 minutes.
  12. Adjust seasonings to taste.
  13. Garnish options are chopped cilantro, creme fraiche or sour cream, and diced avocado.

Warm Beet Salad with Fruit and Nuts

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 beets, peeled and chopped
  • to taste salt
  • to taste pepper
  • 1 T lemon juice
  • 1 T balsamic vinegar
  • ½ t honey or maple syrup
  • to taste salt
  • to taste pepper
  • ¼ to ½ t fresh parsley, chopped
  • 1 T olive oil
  • 1 bunch beet greens, de-stemmed and torn
  • ¼ C orange, chopped
  • ¼ C apple, chopped
  • 2 T almonds (or pumpkin seeds or sunflower seeds), chopped
  • 2 T raisins, chopped
  • ¼ C ricotta (optional) (or silken tofu – sweetened, if desired)

Instructions:

  1. Heat skillet, add olive oil, add beets, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
  2. Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
  3. Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

Baked Carrot/Parsnip Fries with Rosemary

 

Recipe and photo by Lezlie of SkinnyDecafLatte

Ingredients:

  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2″ strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 teaspoon (or more) ground cumin

Instructions:

  1. Preheat oven to 450°.
  2. Mix parsnips or carrots, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat.
  3. Spread out in a single layer. Scatter rosemary sprigs over.
  4. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10 to 15 minutes longer.
  5. Crumble leaves from rosemary sprigs over; discard stems and toss to coat.
  6. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Stuffed Chard with Fresh Marinara

Recipe by Carol Peterson

Ingredients:

  • 1 pound lean ground beef
  • ½ cup plain dry breadcrumbs
  • 2 medium shallots, minced, divided
  • 1½ tsp Italian seasoning divided
  • 1 tsp garlic powder
  • ½ tsp freshly ground pepper
  • 8 large chard leaves, stems removed
  • 1-14 ounce can chicken broth
  • 1 Tbsp olive oil
  • ¼ tsp crushed red pepper
  • 1-28 ounce can crushed tomatoes or 3.5 cups fresh tomatoes
  • ½ cup shredded Parmesan cheese

Instructions:

  1. Gently mix beef, breadcrumbs, 1 Tbsp shallots, ½ tsp Italian seasoning, garlic powder and ¼ tsp pepper in a large bowl until just combined.
  2. Divide the mixture into 8 oblong 3 inch portions.
  3. Overlap the two sides of the chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef.
  4. Place each roll, seam side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to simmer, cook for 10-15 min.
  5. Discard remaining broth.
  6. In medium saucepan, over medium heat, heat oil.
  7. Add remaining shallots, Italian seasoning, pepper, and crushed red pepper. Cook, stirring often, until shallot is soft, 1-2 minutes.
  8. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 min. Serve the chard rolls topped with sauce and Parmesan cheese.

Chicken with Broccoli and Bok Choi

 

Recipe by Carol Peterson

Photo by Rebecca Thomas of Seeks a Little Solace

Ingredients:

  • 12 ounces boneless, skinless chicken breast cut into bite size pieces
  • 2 tbsp dark soy sauce
  • 3 tbsp vegetable oil
  • 2 cloves garlic chopped
  • 1 large onion cut into rings
  • ½ cup water
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1 head bok choy, chopped
  • 1 small head broccoli, chopped
  • 1 tbsp cornstarch mixed with equal parts water

Instructions:

  1. In a large bowl combine chicken and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large skillet over medium heat. Sauté garlic and onion until soft and translucent.
  3. Increase heat to high. Add chicken and marinade, stir-fry until golden brown. Stir in water, pepper and sugar.
  4. Add bok choy and broccoli. Cook until soft. Pour in cornstarch and cook until sauce is thickened.

Cinnamon Spiced Apple Bread

 

Recipe by Carol Peterson

Photo by AHO Kitchen Team

Ingredients:

  • 2 c flour
  • 2 c apples diced
  • 3 eggs room temperature
  • ¾ c vegetable oil
  • ¾ c oil or applesauce
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground allspice

Topping:

  • ¼ c light brown sugar
  • ¾ c sugar
  • 1½  tsp cinnamon
  • ½ c light brown sugar packed
  • 1 tsp nutmeg

Instructions:

  1. Preheat oven to 350°
  2. Butter a loaf pan.
  3. Mix or sift flour, cinnamon, allspice, baking powder, baking soda and salt in a large bowl.
  4. In a small bowl, mix the eggs, oil, sugars and vanilla until everything is combined. Add egg mixture to dry mixture and incorporate well. Fold in the apples so they are completely covered and mixed in. Place batter in loaf pan.
  5. In a medium bowl blend topping ingredients together.
  6. Sprinkle over batter.
  7. Bake until golden brown and toothpick inserted comes out clean, 45 to 55 minutes.
  8. When cool remove from pan.

Author AHO Kitchen Team

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