Recipes Inspired by the Box! Mon/Tues/Wed, Oct 26-28, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Pumpkin Pasta

Soup of the Week – Browned Butter and Four Cheese Broccoli Soup (With Rachel O Instructional Video!)

Quick and Easy – Apple and Pomegranate Salsa

Something for the Sweet Tooth – Chocolate Persimmon Muffins

Super Salads – Layered Salad

Simple Suppers – Beef Stew Calzones


 

Spotlight on the Herb

Pumpkin Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 small pumpkin or small to medium winter squash (any except spaghetti squash) (about 2-3 C cooked) (could also use roasted or steamed carrots or cauliflower)
  • 1 t olive oil
  • ¼ C butter or olive oil (optional)
  • ¼ C all purpose flour or 1 T cornstarch
  • 2 C milk (any kind)
  • ½ C plain yogurt
  • pinch cayenne
  • to taste salt
  • good pinch coriander
  • good pinch ginger
  • 1 C cheese (Parmesan, cheddar, or Gruyère), grated
  • (could also mix in: steamed broccoli, roasted tomatoes, roasted red peppers, 2-4 cloves roasted garlic, sautéed mushrooms, greens, sage, onion, leek, shallot, corn, lemon zest)
  • 6 servings pasta
  • toppings optional: fresh basil, chopped; poached eggs, bacon, or nuts

Directions:

  1. Pre-heat the oven to 350F. Cut the lid off the pumpkin (if you’re going to serve in it, if not you could just slice in half), scrape out seeds. Rub the inside with 1 t olive oil. Roast for about 1 hour.
  2. Heat a medium sized saucepan over medium-low heat. Add butter, if using. When it starts to brown, whisk in flour. Cook for 30-60 seconds. If doing gluten-free, skip the butter and flour and whisk milk with cornstarch. Pour in milk (with or without the cornstarch), whisking as you do. Add pumpkin. Cook over low heat for about 10 minutes, or until thickened (it should coat a spoon without all running off), stirring occasionally with a wooden spoon.
  3. Remove from heat and stir in yogurt. Season with cayenne through ginger. Stir in cheese. Blend with a hand blender (or in batches in a regular blender with the center plug removed and the hole covered with a clean tea towel) until smooth. Taste and adjust seasoning if desired. Stir in any additional mix ins.
  4. Cook pasta. Drain and toss with sauce. Serve topped with desired toppings.

 

Soup of the Week 

Browned Butter and Four Cheese Broccoli Soup

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium summer squash, chopped
  • ½ C red bell peppers, chopped
  • 1-2 cloves garlic, minced
  • ¼ T red pepper flakes
  • 1 t salt, or to taste
  • ¼ t pepper
  • 1 T balsamic vinegar, divided (1/2 T, ½ T)
  • ½ t dijon mustard
  • 1 T all purpose flour mixed with ¼ C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated

Directions:

  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
  3. Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great). Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.

Quick and Easy 

Apple and Pomegranate Salsa

Photo credit Jessica L

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

Ingredients:

  • 1 Large Apple or Fuyu persimmon
  • ¾ Cup Pomegranate Seeds
  • ¼ Cup Onion, finely diced
  • 1 Jalapeño, finely diced
  • 2 tbsp Cilantro chopped
  • 2 tbsp Lime Juice
  • Salt to taste

Directions:

  1. Chop Apples. Add Apples and Pomegranate seeds to large mixing bowl. Dice Onions. Dice and de-seed Jalapeño Pepper (keep seeds in for added heat). Add Onions, Jalapenos and Chopped Cilantro to mixing bowl. Pour in Lime Juice. Add Salt. Mix. Serve and enjoy.

Something for the Sweet Tooth

Chocolate Persimmon Muffins

Recipe from Abundant Harvest Organics via Amy Beth

Ingredients:

  • 1 c buckwheat flour
  • 1½ c flour (regular)
  • 6 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 6 tbsp butter, cold cut into bits
  • ¼ c dark brown sugar
  • ¼ c white sugar
  • 2 eggs
  • ½ c plain yogurt
  • 2 c Hachiya persimmon puree
  • 4 ounce dark or semisweet chocolate chopped into chunks

Directions:

  1. Prepare muffing tins. Combine all dry ingredients. In a mixer beat the butter with sugars until light and creamy.  Add the eggs one at a time. Add the yogurt and then half of the persimmon puree. Stir in half of dry ingredients and add the remaining persimmon puree. Gently mix in rest of dry stuff and fold in the chocolate chunks and crumbs. Pour in tins and bake for 30 to 35 minutes.
  2. Cool and lift them out to plate.
  3. Makes 8 to 10 muffins.

Super Salads

Layered Salad

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

Ingredients:

  • 1 lb bacon
  • 1 head lettuce
  • 1 red onion, chopped
  • 1 ½ cup chopped tomatoes
  • ½ cup chopped cucumber
  • ½ cup chopped red bell pepper
  • 1 cup chopped broccoli
  • 10 ounces cheddar cheese
  • 1 cup grated carrots
  • 1 ¼ cup mayonnaise
  • 2/3 cup Parmesan cheese
  • 2 tbsp white sugar

Directions:

  1. Cook the bacon in microwave, cool and crumble. Set aside.
  2. In a large flat bowl place the rinsed and chopped lettuce, chopped onion, tomatoes, cucumber, bell pepper, broccoli, shredded cheese and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese.  Drizzle over the salad and refrigerate until chilled.

Simple Suppers

Beef Stew Calzones

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

Ingredients:

  • 1 pound thin, boneless sirloin steak or 1 pound chicken cut in 1 inch cubes
  • 3 Tbsp flour
  • Salt and Pepper
  • 3 Tbsp olive oil
  • Use any, or all of the following veggies:
  • 2-3 carrots, diced
  • 1 bulb fennel
  • 1 onion
  • 1-3 potatoes, about ½ pound peeled and cut into cubes
  • 1 cup bell peppers, mix them up
  • 2-3 zucchini or any squash you have, diced
  • 1-2 tsp any fresh herb
  • 1 cup red wine
  • 1 cup broth, beef or chicken
  • 1 package Bridgeford bread dough

Directions:

  1. In a large bowl toss the meat with flour, season with salt and pepper.  In a dutch oven, heat olive oil and add the meat and cook until brown.  Remove meat and add the veggies and cook until just tender.  Return the meat and add the liquid and herbs.  Cook until the veggies are tender and the meat can be easily pulled apart.
  2. Divide the dough that has been thawed, into equal parts.  Roll out in a 7 inch round.  Place stew mixture on one half and fold over the other half.  Moisten the edges of dough so to stick together and crimp the edges to seal.  Place on a greased cookie sheet and bake until puffed and browned.  15-20 minutes.
  3. Multiply ingredients to make desired amount.  Above makes 4-6 calzones.

Author Rachel Oberg

More posts by Rachel Oberg

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