Recipes Inspired by the Box! Mon/Tues/Wed, Nov 16-18, 2015

At a Glance – Recipes Inspired by the Box

Savory Sides – Twice Cooked Beets with Pomegranates and Goat Cheese

Soup of the Week – Vegan Roasted Butternut Squash and Sweet Potato Soup 

Super Salads – Massaged Kale Salad with Radish and Apple

Simple Suppers – Broccoli and Rice Casserole 

Spotlight on the Herb – Chicken Croissants

Something for the Sweet Tooth – Caramel Apple and Pear Cheesecake Bars


 

Savory Sides

Twice Cooked Beets with Pomegranates and Goat Cheese

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 2 beets, peeled and halved
  • 1 t fresh parsley, chopped (or ¼ t dried, crumbled)
  • 1 clove garlic, minced (raw or roasted)
  • ¼ t fresh ginger, minced (or pinch ground)
  • pinch cayenne
  • to taste salt
  • 1 t honey
  • 2 oz. goat cheese or feta or tofu
  • 1-2 T/serving plain yogurt or silken tofu, for topping
  • walnuts, chopped, for topping
  • pomegranate seeds, for topping

Directions:

  1. Place beets in a steamer basket in a pot with about 1½” boiling water in the bottom. Cover and steam for about 20-30 minutes, or until beets are tender (easily pierced with a sharp knife).
  2. Toss parsley through cheese. Set aside.
  3. Let beets cool slightly. Slice a tiny bit off the bottom of each beet so it sits flat. Scoop center out of beets (leaving a sturdy edge) and mash into cheese filling. Taste and adjust seasoning if desired. Fill beets with filling and broil for about 2-5 minutes, watching carefully so they don’t burn (in a toaster oven, it may take longer, like closer to 10 minutes).
  4. Top with yogurt or silken tofu, walnuts, and pomegranate seeds.

Notes:

Serve as a side, or as a main dish alongside a big green salad.


 

Soup of the Week

Vegan Roasted Butternut Squash and Sweet Potato Soup 

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 3 small butternut squash (about 3-4 C when cooked), halved, seeds removed
  • 2 small sweet potatoes, (about 1-2 C when cooked), halved
  • 2 t olive oil
  • ⅛ t allspice
  • pinch cayenne
  • pinch nutmeg
  • ½ t dried thyme, crumbled (or ½ T fresh thyme, chopped)
  • 1 T honey
  • to taste, salt
  • 1 to 1½ C coconut milk
  • 2 C water (or more if desired)
  • 1 T lemon juice
  • olive oil, for serving
  • chives, chopped, for topping

Directions:

  1. Pre-heat the oven to 350F.
  2. Drizzle the cut side of the squash and sweet potatoes with olive oil. Place oil side down on a baking sheet. Bake at 350F for 45-60 minutes, or until flesh pierces easily with a fork.
  3. Scoop flesh out of skin and place in a soup pot. Add seasonings, honey, coconut milk, and water. Cover and bring to a boil. Uncover, and reduce to a simmer and cook for 10 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice. Blend to desired consistency (with a hand blender or a countertop blender). Taste and adjust seasoning.
  5. Serve with a drizzle of good olive oil and some chopped chives.

Super Salads

Massaged Kale Salad with Radish and Apple

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 bunch kale, sliced into ribbons or chopped (could also use spinach)
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Directions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes (less time if using spinach), or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Simple Suppers

Broccoli and Rice Casserole 

Photo credit Jessica L.

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 2 c uncooked wild rice or brown rice
  • 8 c chicken broth or stock
  • 3 heads broccoli, cut into small florets
  • 4 radishes, chopped
  • 1 stick butter (8 tbsp) or ¼ c + 2 Tbsp of olive oil (for dairy free)
  • 1 lb button mushrooms finely chopped
  • 1 hot pepper (optional), ribs and seeds removed, finely diced
  • 1 med onion finely diced
  • 2 carrots peeled and finely diced
  • 2 stalks celery or fennel finely diced
  • ¼ c flour
  • ½ c heavy cream (omit for dairy free)
  • 1 tsp salt or more to taste
  • 1 tsp black pepper
  • 1 c panko breadcrumbs
  • 2 tbsp minced parsley (for garnish)
  • 1 tbsp minced chives (for garnish)

Directions:

  1. Preheat oven to 375F. Add rice to medium pan with 5 c chicken broth. Bring to boil then reduce to low and cover the pan. Cook until rice just breaks open and slightly tender about 35 min. Set aside.
  2. Bring a pot of water to a boil. Blanch the broccoli by throwing the florets into the boiling water until bright green and still crisp, 1-2 min.
  3. Immediately drain broccoli and plunge it into bowl of ice water to stop the cooking.
  4. Remove from ice and set aside.
  5. In large pot over med heat melt 6 tbsp butter or 4 ½ tbsp of olive oil if making dairy free. Add the mushrooms, hot pepper, and onions and cook 3-4 min.
  6. Add the carrots and celery or fennel and cook until soft.
  7. Mix together the rice and broccoli and place in a 3 qt baking dish.
  8. Next scoop out veggie mixture and spoon it evenly over the top of rice.
  9. Melt remaining butter and mix with breadcrumbs, or if making dairy free, mix 1 ½ tbsp of olive oil with crumbs. Sprinkle this mixture over the top of casserole.
  10. Cover with foil and bake for 20 min at 375F, remove foil and bake 15 min more.
  11. Garnish with parsley and chives if desired after out of oven. For browner and crisper crust turn on the broiler for 3-5 minutes.

Notes: 

Serve with spinach salad topped with apple or pear and some gorgonzola.


Spotlight on the Herb

Chicken Croissants

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 3-4 boneless, skinless chicken breasts, boiled
  • 1 apple
  • 2-3 stalks celery, diced
  • ½ cup roasted sunflower seeds
  • 2 shallots, diced
  • ½ c raisins or dried cranberries
  • 1 green garlic, diced
  • mayonnaise to taste
  • 1 bunch tarragon
  • salt and pepper to taste
  • whipped cream cheese

Directions:

  1. Cut up cooked chicken. Dice celery, apple, shallots, and garlic. Place in bowl with chicken. Pull leaves of tarragon from stem and chop add to mixture. Add seeds and raisins. Use enough mayonnaise to your liking to moisten mixture. Season to taste.
  2. Slice croissants in half and spread one half with whipped cream cheese.  Spread with filling, top with other half of croissant and cut in half to serve.

 

Something for the Sweet Tooth

Caramel Apple and Pear Cheesecake Bars

Photo credit Kristina Bell

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

Crust:  

2 c flour
½ c firmly packed brown sugar
1 c butter softened

Cheesecake Filling:

3 (8 oz) pkg cream cheese, softened
¾ c sugar, plus 2 tbsp, divided
3 large eggs
1 ½ tsp vanilla extract

Apples:

2-3 green apples, peeled, cored, finely chopped
1-2 pears, peeled, cored, finely chopped
½ tsp ground cinnamon
¼ tsp ground nutmeg

Streusel Topping:  

1 c firmly packed brown sugar
1 c flour
½ c quick cooking oats
½ c butter, softened

Drizzle:   

½ c caramel topping for drizzling after baking

Directions:

  1. In a medium bowl, combine crust ingredients. Press evenly into a 9/13 foil lined pan. Bake for 15 minutes.
  2. In a large bowl beat filling until smooth. Pour over warm crust.
  3. In a small bowl stir together apples mixture and spoon over cream cheese.
  4. Make the streusel topping making sure butter is combined and sprinkle over the apples. Bake 40 to 45 minutes or until filling is set.
  5. Drizzle with caramel topping and let cool. Serve cold.

Author Rachel Oberg

More posts by Rachel Oberg

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