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Recipes Inspired by the Box!
Mon/Tues/Wed, Oct 17-19, 2016

At a Glance – Recipes Inspired by the Box

Hearty Kale and Bean Quesadilla

Turnip and Potato Gratin

Winter Salad

Zucchini Ravioli

Grilled Sweet Potatoes with Lime and Cilantro

Apple and Pear Crumble


Hearty Kale and Bean Quesadilla

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 C (combination of any) broccoli, cabbage, shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped
  • to taste salt
  • 1 clove garlic, diced
  • 2 C any type of greens (kale, chard, spinach, mustard greens, mizuna, etc..), ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • ½ t chili powder
  • ½ t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Instructions:

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with ¼ of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.

Turnip and Potato Gratin

TurnipPotatoGratin-3

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 4 medium potatoes, halved
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • ½ t dried thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Instructions:

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Winter Salad

WinterSalad-6

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • ½ C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill, chopped
  • ¼ C olive oil
  • greens (lettuce, kale, spinach, chard), torn
  • ½ C broccoli, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • (could also add: grated carrots, chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
  • ¼ C chick peas

Instructions:

  1. Cook eggs.
  2. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
  3. Top greens with veggies, chick peas, hard boiled eggs, and dressing.

Zucchini Ravioli

Recipe by Carol Peterson

Ingredients:

  • 4 med zucchini
  • 2 c ricotta cheese
  • ½ c finely grated parmesan cheese plus more for garnish
  • 1 egg slightly beaten
  • ¼ c thinly sliced basil
  • 1 clove garlic minced
  • salt and pepper to taste
  • 1 ½ c marinara sauce
  • ½ c shredded mozzarella

Instructions:

  1. Preheat oven to 375. Prepare a 9×13 or baking dish of your choice with olive oil.
  2. Filling: combine ricotta cheese, parmesan cheese, egg, garlic and 2 tbsp basil in medium bowl. Season with salt and pepper.
  3. Make the noodles:
  4. Slice two sides of each zucchini lengthwise to create two flat sides. Using a veggie peeler or mandolin slice each zucchini into thin flat strips peeling until you reach the center. These are your noodles.
  5. Lay two strips of zucchini noodles to that they overlap lengthwise. Lay two more noodles on top, perpendicular to first strips ending up with a “T” shape. Spoon 1 tbsp filling in center of “T”.
  6. Bring the ends of strips together to fold over the center working one side at a time ending with a square.
  7. Turn ravioli over and place seam side down in a baking dish. Pour marina sauce around the zucchini. Top the ravioli with mozzarella cheese.
  8. Bake until the cheese is melting and top is starting to brown. 20-30- min. Top with basil and parmesan cheese. ** You could make your own marinara sauce as well.

Grilled Sweet Potatoes with Lime and Cilantro

Recipe by Carol Peterson

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

Instructions:

  • Par-cook the potatoes by placing them in a pot of water and boiling until fork tender.
  • Slice each potato lengthwise into eighths.
  • Preheat a grill to medium, or place a cast iron grill pan over medium heat.
  • Mix 1 Tbsp salt, the lime zest and cayenne in a small bowl.  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.

Apple and Pear Crumble

Recipe by Carol Peterson

Ingredients:

  • 1 ½ c rolled oats
  • 2 c peeled and diced pears
  • 2 c peeled and diced apples
  • ½ c flour
  • ¾ c brown sugar
  • ¾ c brown sugar
  • 1 tsp ground cinnamon
  • ½ c butter, softened
  • ½ c sliced almonds, or to taste

Instructions:

  1. Preheat oven to 350. Mix oats, flour, ¾ c brown sugar and butter together in a bowl until crumbly.
  2. Mix apples, pears, ¾ c brown sugar and cinnamon together in a separate bowl, spread into the bottom of a 9×9 inch glass pan.
  3. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
  4. Bake in oven until the top is golden brown, about 40 min.

 

Author Uncle Vern

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