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Recipes Inspired by the Box! Mon/Tues/Wed, Nov 2-4, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Caesar Soup 

Something to Drink – Persimmon Latté

Simple Suppers – Broccoli Cheddar Soup

Super Salads – Warm Beet Salad with Fruit and Nuts 

Spotlight on the Herb – Sweet Potatoes with Lime and Cilantro

Vegetarian – Grilled Eggplant Stack with Summer Squash


 

Soup of the Week

Caesar Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 slices bacon
  • 1 T olive oil
  • 1 pear or apple, diced
  • 1 T fresh basil, chopped
  • 1 stalk green garlic, diced
  • 6 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • 6 C lettuce or spinach, washed and torn
  • 4 C vegetable stock
  • 2 C bread, torn
  • 1 T lemon juice
  • 2 T mayonnaise
  • olive oil, for topping
  • parmesan cheese, grated, for topping

Directions:

  1. Pre-heat oven to 350F.
  2. Cook bacon and drain on a paper towel lined plate.
  3. Heat a soup pot. Add oil. When oil is hot, add pear/apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
  4. Add dijon and balsamic vinegar, and cook 1 minute.
  5. Add lettuce/spinach and wilt down for 2-3 minutes, stirring constantly.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
  7. Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
  8. Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
  9. Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

 

Something to Drink

Persimmon Latté 

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ C milk (any kind) or 2 C apple cider (and omit the coffee or espresso)
  • 2 T cooked persimmon (Fuyu or very ripe Hachiya)/sweet potato/butternut squash/pumpkin purée
  • good pinch cinnamon
  • good pinch nutmeg
  • good pinch all spice
  • good pinch ginger
  • tiny pinch salt
  • 3 t maple syrup (or to taste)
  • 1½ C strong coffee, or 1-2 shots espresso/person
  • whipped cream (optional), for topping
  • cinnamon, for topping
  • caramel (optional), for topping

Directions:

  1. Heat milk or cider through maple syrup over low heat, for about 5-7 minutes (or until it barely starts to simmer, or comes to about 165F), stirring occasionally with a wooden spoon. (Or, steam the milk, then stir in persimmon through maple syrup. If persimmon and syrup are cold, they will cool down the milk a bit.)
  2. Brew coffee/espresso, if using. Combine with milk mixture.
  3. Strain the hot pumpkin mixture through a sieve, pressing down to get all the liquid out. Taste for sweetness. Top with whipped cream, cinnamon, and a drizzle of caramel if desired.

Simple Suppers

Broccoli Cheddar Soup

Photo credit Jessica L

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

Ingredients:

  • 6 tbsp unsalted butter
  • 1 small onion, chopped or fennel
  • ¼ c flour
  • 2 c half and half
  • 3 c chicken or vegetable broth
  • 2 bay leaves
  • ¼ tsp ground nutmeg
  • salt and ground pepper
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot ,diced
  • 2 ½ c grated white and yellow cheddar cheese and a tad bit more for sprinkling on top
  • Optional: 4 sourdough bread bowls for serving or make some croutons for dipping in while eating.

Directions:

  1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion or fennel and cook until tender.
  2. Whisk in the flour and cook until golden, 3-4 min, then gradually whisk in the half and half until smooth.
  3. Add the chicken broth, bay leaves and nutmeg, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened, about 20 min.
  4. Add the broccoli and carrot to the broth mixture and simmer until tender. About 7-10 mins. Discard the bay leaves.
  5. Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.
  6. Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ water to soup if too thick.
  7. Ladle into bread bowls or soup bowls and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.

Super Salads 

Warm Beet Salad with Fruit and Nuts

Photo credit De Ma Cuisine

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

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 or spinach, de-stemmed and torn
  • ¼ C orange, chopped
  • ¼ C pears, 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)

Directions:

  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.

Spotlight on the Herb

Sweet Potatoes with Lime and Cilantro

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

Ingredients:

  • 3 sweet potatoes or yams, unpeeled
  • Kosher salt
  • 2 tsp finely grated lime zest
  • Pinch of cayenne pepper
  • ¼ cup canola oil
  • Freshly ground pepper
  • ¼ cup chopped fresh cilantro

Directions:

  1. Par-cook the potatoes by placing them in a pot of water and boiling until fork tender.  Slice each potato lengthwise into eighths.
  2. Preheat a grill to medium, or place a cast iron grill pan over medium heat.
  3. Mix 1 Tbsp salt, the lime zest and cayenne in a small bowl.
  4. Brush the potato wedges with the oil and season with salt and pepper.  Grill until golden brown on all sides (including the skin) and just cooked through, about 1 ½ minutes per side.  Transfer to a platter, immediately season with the salt mixture and sprinkle with cilantro.

Notes:

Serve with chilled cantaloupe and a green salad.


Vegetarian

Grilled Eggplant Stack with Summer Squash

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

Ingredients:

  • 1 eggplant cut crosswise into ½ in slices
  • 1 tsp salt
  • ½ c balsamic vinegar
  • ½ c red wine
  • 1 tbsp brown sugar
  • 1 zucchini
  • 1 yellow squash
  • 1 bell pepper any color
  • 1 tsp olive oil
  • 1 t pepper
  • ½ c mozzarella
  • 1 tbsp basil
  • 1 tsp oregano

Directions:

  1. Heat grill.
  2. Place eggplant slices in a colander and sprinkle with ½ tsp salt, toss well and let stand for 10 minutes. Rinse and dry with paper towel.
  3. Combine vinegar, wine, and sugar in a saucepan and bring to a boil, simmer until reduced.
  4. Trim ends of squash, slice each lengthwise into four slices. Flatten quartered pepper pieces with your hand. Brush eggplant, squash, and pepper pieces with oil and sprinkle with salt and pepper.  Place pepper pieces (skin side down), eggplant, and squash on a grill rack and grill eight minutes, or until tender, turning once.
  5. Combine cheese, basil, and oregano.
  6. To assemble the stack, place one eggplant slice on a plate and top with half of the cheese mixture, one strip of yellow squash and one of zucchini, side by side. Drizzle with one third of vinegar mixture. Repeat 3 more times on separate plates. Serves 4.

Author Rachel Oberg

More posts by Rachel Oberg

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