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Recipes Inspired by the Box!
Mon/Tues/Wed, Oct 10-12, 2016

At a Glance – Recipes Inspired by the Box

Raw Summer Squash Salad

Vegetarian Butternut Squash Lasagna

Baked Onion Rings with Herb Sauce

Warm Beet Salad with Fruit and Nuts

Baked Daikon Radish Cheese Fries

Rich Chocolate Beet Muffins


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.

Vegetarian Butternut Squash Lasagna

VegetarianLasagneFreshPasta-2

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 t olive oil
  • 1 butternut squash, halved, seeds removed
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna…)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1½ C parmesan cheese, grated
  • lemon slices, for serving

Instructions:

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8×8 or 9×9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.

Baked Onion Rings with Herb Sauce

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 C greens (any: kale, chard, arugula, mizuna, spinach, etc…) (or, use leftover sautéed greens)
  • 1 C yogurt/silken tofu/crème fraîche
  • ½ C mayo/yogurt/silken tofu/avocado
  • 1 T dijon
  • 1 T olive oil
  • 1 t lemon zest, chopped
  • 1 t lemon juice
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • pinch cayenne (optional) (for extra spicy: ½ hot pepper, ribs and seeds removed, diced)
  • herb options: sorrel+basil+thyme, savory+basil+rosemary+sage+thyme, parsley+basil+thyme+rosemary+oregano, marjoram+basil+thyme+rosemary, mint+dill+basil, dill+parsley+basil; chopped
  • (optional) ½ to 1 C beans (garbanzo beans or white beans)/lentils, cooked
  • 1-2 onions/1 lb. green beans/par-cooked root veggies (steam them, any: beet, carrot, radish, sweet potato/1 lg summer squash, sliced if warranted
  • 2 (or more) eggs, whisked (or coconut, almond, or cow’s milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper
  • *may add extra seasonings (like chili powder) if desired, use seasonings that will compliment the veggies and herbs you’ve chosen

Instructions:

  1. Pre-heat the oven to 425F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
  5. Serve with dip.

Warm Beet Salad with Fruit and Nuts

Recipe by DeMaCuisine for Abundant Harvest Organics

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, de-stemmed and torn
  • ¼ C orange, chopped
  • ¼ C apple, 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)

Instructions:

  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.

Baked Daikon Radish Cheese Fries

Recipe by Carol Peterson

Ingredients:

  • 2 large Daikon Radish
  • olive oil
  • 2 eggs
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground mustard
  • 1 1/2 cups grated Parmesan Cheese

Instructions:

  1. Preheat oven to 425 degrees and oil a baking sheet.
  2. Cut Daikons into the shape of steak fries.
  3. In a small bowl, beat eggs and mix with thyme and ground mustard (or your choice of spices).
  4. Put grated cheese in a separate bowl.
  5. Dredge Daikon fries through the egg wash and roll in the Parmesan cheese to coat. Lay them on the baking sheet in rows. Bake for 10 minutes, then flip and bake for 7-10 more minutes until golden brown. Serve with ketchup or Marinara sauce.

Rich Chocolate Beet Muffins

Recipe by Carol Peterson

Ingredients:

  • 2 ½ cups beets, pureed
  • ½ cup water or reserved beet juice
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup semisweet chocolate chips
  • ¼ cup nuts (optional)

Instructions:

  1. Quarter or halve beets depending on size, steam, rub peels off, slice and puree.
  2. Line muffin tins with paper or grease them.
  3. In a large bowl, combine beet puree, beets juice or water, sugar, eggs, and vanilla.
  4. In a separate bowl combine flour, cocoa powder, baking soda and salt. Add the beet mixture, chocolate chips and nuts to the flour mixture. The batter will be maroon in color but the cooked product will be dark fudge brown.
  5. Fill muffin tins ¾ full and bake at 350F for 30-35 minutes or until a toothpick comes out clean. You may use 2 loaf pans as an alternative and make sweet bread instead of muffins.

Author Uncle Vern

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