Recipes Inspired by the Box!
Mon/Tues/Wed, Oct 24-26, 2016

At a Glance – Recipes Inspired by the Box

Polar Vortex Soup (with Apples, Turnips, and Potatoes)

Butternut Squash Risotto

Fresh Fruit and Basil French Toast

Roasted Bell Pepper, Zucchini, and Yellow Squash

Green Salad with Roasted Squash

Apple Pear Crumble


Polar Vortex Soup (with Apples, Turnips, and Potatoes)

Recipe by AHO Kitchen Team

Ingredients:

  • Olive oil
  • 1–2 turnips
  • 1–2 medium potatoes
  • 2 leeks, shallots, or onions (or a mix)
  • 1–2 Granny Smith apples
  • 3–4 cloves of garlic
  • 2 cups water (or more, depending on how thick you want your soup)
  • ¼ cup apple cider
  • Splash of red wine
  • Herbs if desired (I used rosemary and parsley)
  • Salt & pepper
  • Strong cheese, like sharp white cheddar (optional topping)

Instructions:

  1. Chop the turnips and potatoes into small cubes and slice the onion and apple into wedges. Toss all the veggies and the apple with olive oil, salt and pepper, and herbs. Spread on a sheet of parchment paper on a baking sheet. (Toss in any other random root veggies at this time. I added the black radish because it had no where else to go.)
  2. Roast at 450º for about a half an hour, until everything is nice and golden brown.
  3. Blend with the water, adding just a little at a time until you reach your desired thickness. Transfer to a soup pot and mix in any additional herbs, the cider vinegar, and the wine. Let soup simmer to mingle the flavors. Serve warm, topped with cheese.

Butternut Squash Risotto

Recipe by Carol Peterson

Ingredients:

  • 3 c peeled and diced butternut squash
  • 4 cups chicken broth
  • ½ cup shallots, diced
  • 1 tbsp olive oil
  • 2 cups mushrooms, sliced
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1 tbsp thyme leaves
  • 1 tbsp sage, minced
  • ½ cup fresh or frozen peas
  • ¼ cup Parmesan cheese

Instructions:

  1. Preheat Oven to 425º. Toss squash with a little oil and season with salt and pepper. Spread squash in a layer and bake until tender about 25 min.
  2. Bring broth to a simmer in a pan over medium heat.
  3. Sauté shallots, mushrooms, and garlic, until tender. Add rice and stir to coat.
  4. Add broth in ½ c measurements and let evaporate until all has been absorbed, and rice is tender.
  5. Add thyme, sage, peas, and cheese to pan with last ½ c of broth. Remove from heat. Liquid is gone. Add squash/season.

Fresh Fruit and Basil French Toast

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Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 egg
  • 1 T milk
  • pinch salt
  • 1 T peanut butter
  • 2 slices bread
  • ¼ C peach, thinly sliced, divided
  • ¼ C blueberries, divided
  • ¼ t lemon zest, divided
  • ½ t fresh basil, chopped, divided
  • 1 T coconut oil
  • maple syrup, for topping
  • lemon slice, for topping

Instructions:

  1. In a shallow bowl, whisk egg with milk and salt.
  2. Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the peach, blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
  3. Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it’s done.
  4. Serve topped with remaining peaches, blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.

Roasted Bell Pepper, Zucchini, and Yellow Squash

Recipe by Carol Peterson

Ingredients:

  • 2 medium zucchini, sliced
  • 2 medium yellow squash, sliced
  • 1 bell pepper, cubed
  • 5 garlic cloves, crushed
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp pine nuts, toasted

Instructions:

  1. Combine first four ingredients in a large bowl.
  2. Drizzle with the olive oil and sprinkle with salt and pepper. Toss well.
  3. Place on an 15 x 19 jelly roll pan and bake uncovered at 350º for 10-20 minutes.
  4. Remove the vegetables from oven and toss with the vinegar and pine nuts, serve.

Green Salad with Roasted Squash

Recipe by Carol Peterson

Ingredients:

  • • ½ of a winter squash peeled and cubed
  • • 1 pear thinly sliced or diced
  • • ½ apple thinly sliced or diced
  • • Greens: a bit of Kale, Spinach, Beet Greens (Beet Tops) and micro greens cleaned and torn.

Instructions:

  1. Preheat oven to 400 F.
  2. Drizzle the cubed winter squash with olive oil, salt, and pepper, and roast in oven till fork tender, about 10-15 minutes.
  3. Tear the greens that you choose and combine.
  4. Dice up Pears and Apples.
  5. Combine with roasted squash, drizzle with oil & vinegar and serve.

Apple Pear Crumble

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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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