Recipes Inspired by the Box! Mon/Tues/Wed, Nov 30 – Dec 2, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Turkey Noodle Soup

Simple Suppers – Turkey Pot Pie

Super Salads – Taco Salad

Vegetarian – Veggie and Garbonzo Bean Shakshuka

Appealing Appetizers – Deviled Eggs with Parmesan Crisps and Micro Greens

Something for the Sweet Tooth – Oatmeal Apple Pear Crisp


Spotlight on the Herb

Turkey Noodle Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 3-4 turkey or chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C fennel (any part), chopped
  • 1 C cauliflower, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (bok choy, kale, collard greens, chard etc), chopped
  • ½ C turnip (or rutabaga), chopped
  • ½ C radish, chopped
  • 1 C broccoli, chopped
  • ½ C green beans, chopped
  • (could also add any leftover veggies, or fresh ones – celery, parsnip, summer squash, bell pepper, peas, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T lemongrass (tender inside of the stalk), chopped
  • 1 C spaghetti squash, cooked and chopped
  • 1 T balsamic vinegar
  • ½ t each dried (or ½ T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable, turkey, or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Directions:

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add turkey or chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks – could be longer for turkey), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through green beans, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and lemongrass and cook for 1 minute. Add spaghetti squash, balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

Simple Suppers

Turkey Pot Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 carrot (or parsnip), chopped
  • combination of 1-1½ C potato, radish, turnip, or rutabaga, chopped
  • 1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
  • 1 small onion (or 2 shallots), chopped
  • 1 fennel bulb, chopped
  • 1 C spaghetti squash, cooked and chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • ½ C broccoli, chopped
  • 1-2 C turkey or chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Directions:

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add carrot through broccoli. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and turkey or chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Super Salads

Taco Salad

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1/4 to 1/2 lb. ground beef
  • 1/4 t chili powder
  • 1/4 t smoked paprika
  • 1/4 t sweet paprika
  • pinch cumin
  • pinch salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C lettuce or greens, torn
  • 1 small bell pepper, chopped
  • 1/4 C radishes, finely chopped or grated
  • 1/4 C carrots, finely chopped or grated
  • 1/2 C broccoli, chopped into small pieces
  • 1 tomato, chopped
  • 1/2 T chives, chopped
  • 1/4 C cheddar cheese, grated
  • corn chips, crumbled slightly, if desired
  • Greek yogurt
  • salsa

Directions:

  1. Cook beef with seasonings. Drain and discard fat. Set aside.
  2. Divide lettuce or greens into two bowls and top with remaining veggies, chives, cheese, yogurt, and salsa.

Vegetarian 

Veggie and Garbonzo Bean Shakshuka 

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipes here

Ingredients:

  • 1 T olive oil
  • 1 medium onion or leek, chopped
  • 1 C assorted veggies (like fennel, broccoli, carrots, and mushrooms), chopped
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1-2 C tomatoes (fresh or canned), diced
  • 1 C garbonzo beans
  • 2 C greens (bok choy, chard, kale, collards, spinach etc…), roughly chopped
  • 1-2 eggs/serving
  • to taste salt
  • fresh herbs (dill, parsley, chives, basil), chopped, for serving
  • lemon slices, for serving

Directions:

  1. Heat skillet then add oil. When oil is hot, add onion through pepper. Cook for about 3 minutes over medium-low heat, stirring occasionally.
  2. Add garlic through greens and cook for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if desired.
  3. Turn the heat down to low and make a small well for each egg. Add eggs, one per well. Season with salt. Cook covered until eggs are done (about 3-6 minutes, depending on how runny you like the yolk).
  4. Serve topped with fresh herbs and a squeeze of lemon.

Notes: 

Serve with spinach salad topped with pear and nuts.


Appealing Appetizers

Deviled Eggs with Parmesan Crisps and Micro Greens

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 6 eggs
  • 1 T white vinegar
  • 1/4 C parmesan cheese, grated
  • (optional) 1 slice bacon, cooked and crumbled
  • 1 T fresh herbs (basil, chives, dill, tarragon),
  • 1-2 T micro greens
  • 1 t olive oil
  • to taste salt
  • 1/2 t paprika
  • 2 T mayonnaise
  • coarse salt

Directions:

  1. Pre-heat oven to 350F.
  2. Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
  3. If using bacon, cook, then drain on a paper towel lined plate. Crumble.
  4. Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
  5. Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with 1-2 micro greens, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.

Something for the Sweet Tooth

Oatmeal Apple Pear Crisp

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

Ingredients:

  • 2 c apples, peeled and sliced
  • 2 c pears, peeled and sliced
  • 2 tbsp brown sugar
  • 1½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1–2 tbsp lemon juice
  • ¾ c water

Crisp:

  • 1 c oats
  • ⅓ c flour
  • ¾ c brown sugar
  • ¼ tsp salt
  • ½ c butter melted

Directions:

  1. Place peeled apples and pears in lemon juice. Place fruit in a greased 9 inch baking dish. Sprinkle in 2 tbsp brown sugar, cinnamon, and nutmeg and water. Combine dry crisp ingredients with butter until crumbly and cover fruit. Bake at 375 degrees for 30 to 40 minutes.
  2. Serve à la mode or with yogurt.

Author Rachel Oberg

More posts by Rachel Oberg

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