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Recipes Inspired by the Box!
Mon/Tues/Wed March 7-9, 2016

At a Glance – Recipes Inspired by the Box

Grilled Asparagus Salad

Scalloped Potatoes – Uses this week’s herb!

Kale and White Bean Quesadilla

Okonomiyaki (Japanese Pizza)

Mary Lee’s Lemon Bars – Gluten Free!

Sweet Potato Pie


Grilled Asparagus Salad

 

Recipe by Carol Peterson

Photo by Jess Lessard

Ingredients:

  • Salad:
  • 1 lb asparagus
  • ½ c olive oil
  • salt
  • ground pepper
  • 3 c mixed greens(lettuce, kale, mizuna)
  • 1 cucumber cut into ½” dice
  • 1 c grape tomatoes
  • 1 c shredded daikon radish and carrots
  • ½ c kalamta olives,chopped
  • 8 ounces sharp white cheddar cut in a ¼ inch dice
  • optional: pea tendrils
  • For dressing:
  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp grainy mustard
  • 1 tbsp chopped tarragon or dried
Instructions:
  1. On bbq or in oven grill asparagus. Brush the asparagus with olive oil and season with salt and pepper.
  2. Grill with high heat turning until tender. Cool then cut into 1” pieces.
  3. In large bowl, toss the mixed greens with grilled asparagus,cucumber,tomatoes, shredded radish and carrots, olives and cheese.
  4. In a bowl whisk the following together for dressing: 3 tbsp fresh orange juice,1 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp grainy mustard, 1 tbsp chopped tarragon or dried
  5. After all has been whisked together drizzle desired amount over your plated salad. Serve with pita chips or fresh pita bread.

Scalloped Potatoes

Recipe by Carol Peterson

Ingredients:

  • 1 ½ tbsp butter
  • 2 lbs potatoes, peeled and sliced
  • ½ clove or 1 tbsp green garlic, chopped
  • Salt and pepper
  • 1 ¾ cup chicken broth
  • ½ cup milk or cream
  • ¼ tsp grated or ground nutmeg
  • 4 bay leaves
  • ½ cup gruyere cheese
  • ½ cup Parmesan cheese

Instructions:

  1. Butter bottom and side of an oval baking dish, or whatever shape you have.
  2. Add half of the peeled and sliced potatoes.
  3. Sprinkle with salt and pepper and half of the garlic.
  4. Then arrange the remaining potatoes on top of those and season them the same way. Pour the broth and milk or cream over the potatoes.
  5. Sprinkle the nutmeg and bay leaves over this.
  6. Place the butter that has been cut up in small pieces over the potatoes and sprinkle the gruyere cheese along with the Parmesan cheese over the top.
  7. Bake until golden and fork tender. Approximately 30 minutes.
  8. Remove any visible bay leaf before serving.

Kale and White Bean Quesadilla

 

Adapted from recipe by Rachel Oberg for Abundant Harvest Organics

Photo by Rachel Oberg

Ingredients:

  • 2 C broccoli or broccoli raab
  • to taste salt
  • 1 clove garlic, diced
  • 2 C Kale, chopped
  • 2 C white beans, drained if canned
  • 2 t lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • ½ t chili powder
  • ½ t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Instructions:

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with ¼ of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.

Okonomiyaki (Japanese Pizza)

 

Recipe by Carol Peterson

Photo by subscriber Rebecca Thomas of Seeks a Little Solace

Ingredients:

  • 2 cups cabbage, finely shredded
  • 1 cup leeks, well washed and chopped
  • ⅔ cup whole wheat pastry flour
  • A couple of pinches of sea salt
  • 2 eggs beaten
  • 1 Tbsp olive oil
  • Slivered almonds, chives/herbs for garnish

Instructions:

  1. Combine the cabbage, leeks, flour, and salt in a bowl.
  2. Toss until everything is coated with a dusting of flour.
  3. Stir in the eggs and mix until everything is evenly coated.
  4. Heat a large skillet over medium heat and add a generous splash of olive oil.
  5. Scoop cabbage mixture into pan and press into pancake shape.
  6. Cook 4-5 minutes, until bottom is golden.
  7. Flip over and cook other side until golden brown.
  8. When finished sprinkle with slivered almonds and herbs.

Mary Lee’s Gluten Free Lemon Bars

 

Photo courtesy of Mary Lee’s Kitchen

Recipe by Ashley Wilkins of Mary Lee’s Kitchen

Ingredients:

  • 1½ cups gluten free flour
  • ⅓ cup sugar
  • ¼ tsp sea salt (for those new at gf/cf baking, regular salt has corn in it)
  • 1 Tbsp lemon zest
  • ½ cup butter, room temperature
  • 4 large eggs
  • 1⅓ cups sugar
  • 1 cup  lemon juice, freshly squeezed and strained
  • 1 tsp- 1 Tbsp of gluten free flour

Instructions:
1. Prepare by preheating the oven to 350F. Line 9×9-inch baking pan with parchment paper or grease.
2. First, make the crust. In a large bowl, mix together everything except the butter. Cut the butter into ½ inch pieces and add to flour mixture. Blend in with an electric mixer at low speed, or use a hand-held pastry blender until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer. If you need to, you can refrigerate the crust for a while, but I haven’t found it necessary.
3. Bake the crust for 16-19 minutes. When it is done, the edges will be lightly browned.
4. Wait a few minutes before making the filling. You can mix all of the ingredients together using a whisk or other hand held mixer. My personal favorite for custards is an immersion blender.
5. Pour the custard mixture into the crust as soon as the crust comes out of the oven.
6. Bake the lemon bars for about 20-22 minutes. The edges of the filling will be just beginning to turn golden, and there will be a slight wiggle in the middle. This will set as the bars cool. Allow a couple hours for the bars to cool. If they have not set to your preference, refrigerate for an hour to two.
7. Makes 20 bars about 1.5”x1.5”


Sweet Potato Pie

 

Recipe by Carol Peterson

Photo by Jess Lessard

Ingredients:

  • 1 pound of sweet potatoes
  • ½ c milk
  • 2 eggs
  • ½ tsp ground nutmeg
  • ½ c butter, softened
  • ½ tsp ground cinnamon
  • 1 cup white sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°
  2. Peel and chop Sweet Potatoes into large cubes.
  3. Boil for about 10 minutes or until softened.
  4. Strain and add to mixing bowl.
  5. Mix in butter, and mix well with mixer. If butter is still cold, shredding it will help it soften and combine well with the potatoes.
  6. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
  7. Beat on medium speed until mixture is smooth.
  8. Pour filling into an unbaked pie crust.
  9. Bake at 350° for 55 to 60 minutes or until knife inserted in center comes out clean.
  10. Pie will puff up like a soufflé and then will sink down as it cools.

Author AHO Kitchen Team

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