Recipes Inspired by the Box!
Mon/Tues/Wed, March 28-30, 2016

At a Glance – Recipes Inspired by the Box

Beet, Carrot, and Apple Salad – vegan!

Fresh and Simple Juice – vegan!

Going Green Juice – vegan!

Irish Stew

Potato Pancakes

Roasted Rutabagas – use this week’s herb!


Beet, Carrot, and Apple Salad

 

Recipe by Carol Peterson

Photo by Jess Lessard

Ingredients:

  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon or lime
  • 2 tbsp sherry vinegar
  • ¾ c olive oil
  • salt and ground black pepper
  • Salad:
  • 1 lb beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 apple cored, peeled and cut in matchsticks
  • 1 daikon peeled and cut into matchsticks (depending on size,should be same size as apple)
  • 1 bunch flat leaf parsley, stems removed (no parsley? try kale instead)

Instructions:

  1. Make salad ahead the night before using.
  2. In a large bowl combine the orange zest and juice, lime or lemon zest and juice and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
  3. In the same bowl, layer beets,carrots, apple and Daikon. Season with additional salt and pepper to taste. Toss salad night before serving, then top with parsley leaves or chopped kale.
  4. To cut the veggies and fruit you may want to use a mandolin or food processor that has a julienne or large shredding blade.
  5. Apply the dressing prior to serving.

Fresh and Simple Juice

 

Recipe by AHO Kitchen Team

Ingredients:

  • 2 Red Apples
  • 5 large Carrots
  • 2 Navel Oranges (peels removed)
  • 3/4″ piece of ginger (a great natural headache remedy!)

Instructions:

  1. Process all ingredients through juicer. Enjoy cold, and keep refrigerated. Use within 1-2 days.

Going Green Juice

 

Recipe by AHO Kitchen Team

Ingredients:

  • 3 Green Apples
  • 1 bunch of Kale
  • 2 Kiwis (peeled)
  • 1/4 Cucumber

Instructions:

  1. Process all ingredients through juicer. Enjoy cold, and keep refrigerated. Use within 1-2 days.

Irish Stew

Recipe by Carol Peterson

Ingredients:

  • 1 tbsp olive oil
  • 1 -3 rutabagas peeled, cut into chunks
  • 2 lbs stew meat
  • 4 cups water, or as needed
  • 1/2 tsp salt
  • 3 potatoes, peeled and quartered
  • Ground pepper to taste
  • 1 tbsp rosemary
  • 1 large onion, sliced
  • 1 cup coarsely chopped leeks chopped
  • 2 carrots, cut in chunks
  • 1 parsnip, cut into chunks
  • Fresh parsley for garnish

Instructions:

  1. Heat oil over heat in large Dutch oven.
  2. Add meat and cook until evenly browned. Season with salt and pepper.
  3. Add vegetables except potatoes and leeks and cook with meat for 10 min.
  4. Stir in water and bring to a boil. Turn down to low and simmer for 1 hour or until meat is tender.
  5. Stir in potatoes, leeks and rosemary; cook 15-20 min uncovered. Garnish with parsley

Potato Pancakes

 

Adapted from recipe and photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, cauliflower, broccoli), chopped, if needed
  • to taste salt
  • ¼ C plain yogurt or silken tofu
  • 1 T fresh dill
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • ¼ C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • ¼ t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • ¼ C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Instructions:

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.

Roasted Rutabagas

Recipe by Carol Peterson

Ingredients:

  • 1 large rutabaga peeled and cubed (if small use more than 1)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • ½ teaspoon apple cider vinegar
  • Chopped dill

Instructions:

  1. Toss rutabaga with olive oil, salt and pepper.
  2. Place on a baking sheet and roast at 425º until golden and soft, 40 minutes.
  3. Toss with apple cider vinegar and dill.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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