was successfully added to your cart.

Recipes Inspired by the Box!
Mon/Tues/Wed, May 2-4, 2016

At a Glance – Recipes Inspired by the Box

Spicy Twice Baked Sweet Potatoes

Heart Healthy Chard Wraps

Sweet and Spicy Roasted Beet and Carrot Soup

Raw Summer Squash Salad

Apricot Honey Jam

Apricot Coffee Cake


Spicy Twice Baked Sweet Potatoes

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh cilantro, chopped, divided
  • ½ T unsalted butter
  • to taste salt
  • to taste pepper
  • ¼ C cheddar cheese, grated
  • ½ chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • kale (or basil) pesto, for topping

Instructions:

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved cilantro.

Heart Healthy Chard Wraps

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 3-4 small or 2 large leeks, washed well and chopped
  • 1 spring onion, chopped
  • 1 C quinoa
  • 1 lemon, zested
  • ¼ C raisins, chopped
  • dash cayenne
  • to taste, salt
  • to taste, pepper
  • 2 C water
  • ½ C walnuts, chopped
  • 1 lemon, juiced
  • toothpicks
  • 6-8 large chard leaves (leave 1″-2″ of stem)
  • salt
  • water

Instructions:

  1. Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
  2. Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
  3. Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
  4. Stir in walnuts and lemon juice. Taste and adjust seasoning.
  5. Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
  6. Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.

Sweet and Spicy Roasted Beet and Carrot Soup

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

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
  • ¼ head of cauliflower (about 2 C), 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

Instructions:

  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 cauliflower 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 cauliflower on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and carrots from the oven. Flip cauliflower, 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 cauliflower, lemon, and a tiny bit of dill.

Raw Summer Squash Salad

 

Recipe by Carol Peterson

Ingredients:

  • 4 cups thinly sliced zucchini green and yellow
  • 1-2 tomatoes thinly wedged
  • salt and pepper to taste
  • juice of one lemon
  • 1 tbsp olive oil-may need a bit more
  • 2 oz feta cheese, crumbles
  • 2 tbsp dill
  • optional: ½ c grated carrots,
  • 1 beet cooked, chilled and cut in matchsticks.

Instructions:

  1. Make sure to slice your squash as thin as you possibly can.
  2. Combine ingredients in a large bowl and toss with lemon juice and olive oil.
  3. Gently mix in the feta and dill with an extra drizzle of olive oil right before serving.

Apricot Honey Jam

Recipe by Carol Peterson

Ingredients:

  • 4lbs fresh apricots
  • 3 tablespoons lemon juice
  • 3 cups sugar
  • 1⅓ cups honey
  • 6 half pint jars and lids

Instructions:

  1. Clean the apricots and blanch in boiling water for 90 seconds. Score the apricots around the middle and twist to remove the pit.
  2. Mash the apricots with lemon juice and add to bowl of sugar and let sit until they become juicy, 3 to 4 hours.
  3. Sterilize the jars and lids in hot water.
  4. Combine the apricot mixture with the honey and bring the mixture to a boil over medium high heat.
  5. Continue cooking the jam until the sugar is dissolved and mixture is slightly thickened.
  6. Pour jam into the jars.

Apricot Coffee Cake

Recipe by Carol Peterson

Ingredients:

  • ¾ cup butter, softened
  • 8 oz package cream cheese
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 tsp almond or vanilla extract
  • 2 ¼ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup milk
  • ½ cup packed brown sugar
  • 2 tsp cinnamon
  • ½ cup chopped almonds
  • 2-3 cups halved apricots

Instructions:

  1. Preheat Oven to 350º Grease and flour a 9 x 13″ pan.
  2. Cream ½ cup butter, cream cheese and sugar until light and fluffy.
  3. Blend in eggs and almond extract. Mix well. Combine 1 ¾ cup flour, baking powder, soda, and salt.
  4. Stir into above mixture with the milk. P
  5. our into pan and bake for 30 min. Remove from oven.
  6. For the topping; mix brown sugar, remaining ½ cup flour and cinnamon in a bowl. Cut in ¼ cup butter, stir in nuts. Top cake with apricot halves and sprinkle with topping. Bake for 15 min more.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

Leave a Reply