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

At a Glance – Recipes Inspired by the Box

Greek Cauliflower Pasta

Fennel, Pear, Pomegranate Salad

Sage Pesto

All Season Fennel Pizza

Okonomiyaki (Japanese Pizza)

Persimmon Apple Bread


Greek Cauliflower Pasta

Recipe by Carol Peterson

Ingredients:

  • 1 head cauliflower chopped into bite sized florets
  • ¼ c olive oil
  • 1 ½ tbsp fresh lemon juice
  • 1 head green garlic, mined
  • 1 c fresh lettuce tightly packed
  • 1 c fresh arugula tightly packed
  • 1 ½ c sliced tomatoes (thinly and in wedges)
  • 2-3 tbsp fresh tarragon
  • 6 oz of crumbled feta cheese
  • ½ c pitted olives sliced
  • salt and pepper to taste

Instructions:

  1. In a pot with a steamer filled with an inch of water place chopped cauliflower florets. Bring the water to a boil and cover to steam until fork tender.
  2. Remove steamed cauliflower. In a large bowl place cauliflower and remaining ingredients, toss to coat with wet ingredients, salt and pepper to taste.
  3. Prior to serving add the feta cheese. This dish may be served at room temp or chilled allowing ingredients to marinate in oil and lemon juice.

Fennel, Pear, Pomegranate Salad

Recipe by Carol Peterson

Ingredients:

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 shallot minced
  • 1 large fennel bulb, trimmed, halved and very thinly sliced
  • 1 Pear, sliced into thin strips
  • 4 cups mixed greens (mustard, lettuce, spinach etc.)
  • ¾ cup pomegranate seeds

Instructions:

  1. Whisk first 4 ingredients in small bowl.
  2. Season dressing with salt and pepper.
  3. Combine fennel and pear in bowl and mix with 3 tablespoons of dressing.
  4. Place mixed greens in bowl and add remaining ingredients and toss together. Drizzle in desired amount of dressing.

Sage Pesto

Recipe by Carol Peterson

Ingredients and Instructions:

Blend ¾ cup sage leaves with ¾ cup pine nuts, ¼ cup fresh parsley, and one clove garlic. Drizzle in ¾  cup plus 3 tablespoons olive oil. Transfer to a bowl and mix in 6 tablespoons grated Parmesan cheese and season with salt and pepper. Serve with grilled chicken or grilled eggplant sandwiches.


All Season Fennel Pizza

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 personal sized pizza crusts
  • olive oil
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • summer squash, very thinly sliced
  • carrot, very thinly sliced
  • fennel, very thinly sliced
  • fennel fronds, torn
  • 1 C cheese, grated (cheddar and parmesan mixture)
  • fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions:

  1. Top crust with olive oil through cheese.
  2. Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  3. Remove from pan and top with fresh herbs.

Okonomiyaki (Japanese Pizza)

Recipe by Carol Peterson

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.

Persimmon Apple Bread

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder
  • ½ t baking soda
  • ¼ t cinnamon
  • 1 t fresh ginger, minced (or ¼ t ground)
  • ½ C cold unsalted butter (could sub cold coconut oil), cut into small chunks
  • 1 C oats (can also use granola)
  • 1¼ C apples (or chopped pears, Asian pears, persimmons, figs, cherries, stone fruit, or grated carrots, parsnips, or summer squash), chopped
  • ½ C persimmon pulp
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • 1 T maple syrup
  • optional, for topping: seeds or chopped nuts

Instructions:

  1. Pre-heat the oven to 350F.
  2. Whisk the flour through ginger. Mix in butter or oil with a pastry blender or hands (until it resembles a coarse meal or pea sized chunks). Stir in oats and fruit. Set in the freezer while you assemble wet ingredients.
  3. In a separate bowl, whisk together the persimmon pulp through maple syrup. Add dry ingredients and stir to combine.
  4. Scoop into a greased loaf pan (or into greased muffin tins). Top with nuts and seeds if using. Bake for 35-40 minutes (20-22 for muffins), or until a toothpick inserted in the center comes out clean.
  5. Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool completely on a cooling rack.

Author Uncle Vern

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