Recipes Inspired by the Box! Mon/Tues/Wed, Oct 5-7, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Cream of Squash Soup

Something for the Sweet Tooth – Fresh Fruit Topped Maple and Vanilla Bean Crème Brûlée 

Pizza Pizza Pizza – Arugula and Tomato Pizza

Spotlight on the Herb – Spicy Twice Baked Sweet Potatoes

Savory Sides – Creamy Cucumber and Tomato Salad

Super Salads – Fennel, Pear and Pomegranate Salad


Soup of the Week

Cream of Squash Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ winter squash (any variety), seeds removed (once cooked, if spaghetti squash, roughly chop the spaghetti-like strands so they aren’t too long)
  • 1 t + 2 T olive oil
  • 2½-3 C veggies (any): bell or sweet pepper, summer squash, carrots, parsnips, cauliflower, celery, green beans, radish, chile pepper (ribs and seeds removed), onion, shallot, leek; diced
  • to taste salt
  • 2-3 cloves garlic, minced
  • 1 t maple syrup or honey
  • 1 T balsamic vinegar
  • ¼ t dried (or ¼ T fresh) thyme
  • 4-6 C veggie stock (could also use chicken)
  • ¼ C fresh herbs: basil, garlic chives, parsley; diced
  • coconut milk or heavy cream, for serving

Directions:

  1. Pre-heat oven to 350F.
  2. Brush squash with 1 t olive oil (inside and out). Roast cut side down for about 60 minutes, or until flesh is tender. Set aside. (This step can be done ahead of time, squash cooled and refrigerated for up to a few days.)
  3. Heat a soup pot over medium-low. Add 2 T olive oil. When oil is hot, add veggies and salt. Cook for about 10 minutes, stirring occasionally. Add squash and garlic. Cook for 2 minutes. Add balsamic vinegar and cook for 1 minute. Add thyme (if using dried) and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until veggies are tender. Add fresh herbs and cook for 3-5 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a bit of coconut milk or cream swirled into each bowlful of soup.

Something for the Sweet Tooth

Fresh Fruit Topped Maple and Vanilla Bean Crème Brûlée

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1 C cream
  • 1 C whole milk
  • 1 vanilla bean, seeds removed*
  • pinch salt
  • 1/4 C maple syrup
  • 1 T honey
  • 4 egg yolks, at room temperature
  • brown sugar, for serving
  • pomegranate seeds or chopped pears, for topping

Directions:

  1. Rub an ice cube over the bottom of a medium-sized saucepan. Add the cream through honey and heat over low, stirring occasionally with a wooden spoon, until steaming (about 12 minutes) (do not boil). Remove from heat.
  2. Whisk eggs in a medium-sized bowl. As you whisk, slowly add about 1/2 C of the hot cream mixture. Add a bit more, until eggs are warm. Then add the egg mixture to the cream mixture. Whisk for 2 minutes off the heat. Return to the stove and cook over low heat, stirring constantly with a wooden spoon, about 6-7 minutes, or until the mixture has thickened slightly, enough to coat the back of a spoon without running right off.
  3. Pour the mixture into 6-3 inch ramekins (fill to about 1″ deep). Set in a baking dish and pour warm water about halfway up the outside of the ramekins. Bake at 350F for 25-35 minutes, or until they’re just set. Remove from water immediately and cool completely (cool to room temp and then refrigerate for 2-4 hours) before topping with brown sugar and brûléeing.
  4. (For more of a crème anglaise, pour the cream mixture into ramekins and refrigerate for 2-4 hours, or until completely cooled and thickened. Top with brown sugar and brûlée with a torch, or enjoy poured over berries, cakes, or other desserts.) Top with fresh fruit.

Notes:

*To remove the vanilla seeds from the pod, split it lengthwise down the middle and scrape them out with a knife.


Pizza Pizza Pizza 

Arugula and Tomato Pizza

Photo credit De Ma Cuisine

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

Ingredients:

  • olive oil (depending on cooking method)
  • 2 personal sized pizza crusts
  • tomato sauce
  • salt
  • pepper
  • arugula (or kale or mâche), torn
  • beets, very thinly sliced
  • cherry tomatoes, halved
  • smidge of horseradish.
  • 1 C cheese, grated (blue, mozzarella, parmesan, or feta – mixture or just one kind)
  • fresh herbs (basil and chives), chopped or whole

Directions:

  1. Top crust with tomato sauce through cheese.
  2. Cook using your favorite method. If grilling or cooking in a skillet, put some olive oil in the skillet, then cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  3. Remove from pan and top with fresh herbs.

Notes:

Serve with a green salad with pomegranates, grapes, and balsamic vinaigrette.


Spotlight on the Herb

Spicy Twice Baked Sweet Potatoes

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh basil, chopped, divided
  • ½ T unsalted butter
  • to taste salt
  • to taste pepper
  • ¼ C cheddar cheese, grated
  • ½ chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • basil pesto, for topping

Directions:

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with basil through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved basil.

Savory Sides

Creamy Cucumber and Tomato Salad

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Directions:

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Super Salads

Fennel, Pear and Pomegranate Salad

Photo credit J. Lessard

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

Ingredients:

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 shallot minced
  • 1 large fennel bulb, trimmed, halved and very thinly sliced
  • 1 Pear, sliced into thin strips
  • 4 cups mixed greens (arugula, mustard, lettuce, spinach etc.)
  • ¾ cup pomegranate seeds

Directions:

  1. Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  2. Combine fennel and pear in bowl and mix with 3 tablespoons of dressing.
  3. Place mixed greens in bowl and add remaining ingredients and toss together. Drizzle in desired amount of dressing.

Author Rachel Oberg

More posts by Rachel Oberg

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