Recipes Inspired by the Box! Mon/Tues/Wed, Sept 21-23, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Whole Wheat Fall Muffins 

Creative Casseroles – Bulgur Wheat with Sausage and Apples

Quick and Easy – End of the Week Pasta

Simple Suppers – Shepherd’s Pie of the South

Vegan – Sweet Potato, Carrot, Apple, and Red Lentil Soup 

Spotlight on the Herb – Chicken Broccoli and Bok Choy


Something for the Sweet Tooth 

Whole Wheat Fall Muffins

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C whole wheat flour
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1/4 t ginger
  • 1/2 C cold butter (or coconut oil), cut into small chunks
  • 1 C oats
  • 3/4 C any of the following: Asian pears, pears, apples, parsnips, carrots, squash, persimmons, (grated)
  • 1/2 C any of the following: figs, berries, cherries (pits removed), chopped
  • 1/4 C honey (or maple syrup)
  • 1/4 C maple syrup
  • 1 egg (or use ground up flaxseeds and water)
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • (optional: almonds or walnuts, chopped, for topping)

Directions:

  1. Position the rack in the center of the oven and pre-heat to 350F.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or hands until coarse meal or small (pea sized) chunks remain. Stir in oats through fruit.
  3. Set in the freezer while you assemble the wet ingredients.
  4. In a separate bowl whisk honey through vanilla. Add to dry ingredients and stir to combine.
  5. Scoop about 3T of batter into each compartment of a greased muffin pan (should yield 1 dozen). Top with nuts if desired, pressing them gently into the batter. Bake for about 20-22 minutes, or until a toothpick comes out clean and the center of the muffin springs back when touched.
  6. Remove from the oven and cool for about 5 minutes in the pan. Transfer to a cooling rack and cool completely.

Creative Casseroles

Creative Casseroles 

Bulgur Wheat with Sausage and Apples

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free – adjust cooking time accordingly)
  • 2 C water
  • 1 T olive oil
  • 1 C summer squash (or carrots*), chopped
  • 1 C cauliflower, chopped
  • to taste salt
  • to taste pepper
  • 1 C cabbage, chopped
  • 2 C apple, chopped
  • 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
  • 2-3 T Greek or plain yogurt
  • splash whole milk (any kind you like – cow, almond, coconut…)
  • ½ C parmesan, grated (optional)
  • lemon wedges, for serving
  • *butternut squash, pumpkin, mushrooms, corn, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Directions:

  1. Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
  2. Heat a pan, add the olive oil, and when it’s hot, add the summer squash, cauliflower, salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the cabbage and apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
  3. Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a squeeze of lemon.

Notes:

Serve with a green salad with grapes, cucumber, and apple.


Quick and Easy 

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C summer squash, chopped (or carrots or radishes, grated)
  • eggplant, peeled and chopped
  • 1 bell or sweet pepper, any color, chopped (or broccoli, cauliflower, green beans, celery, or peas)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C greens (kale, chard, spinach, or mizuna would also be great), chopped
  • 1 tomato, chopped
  • ½ to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (options might be: basil, dill, chives, tarragon, parsley, etc), chopped, for topping

Directions:

  1. Slice eggplant. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as directed.
  2. Cook pasta, reserving ½ to 1 C pasta water.
  3. Heat skillet. Add olive oil. Add squash through salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  4. Add garlic, greens, and tomatoes. Cook for about 3 minutes more, stirring often.
  5. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  6. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  7. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Notes:

Serve with a green salad with tomatoes and an herb balsamic vinaigrette.


Simple Suppers 

Shepherd’s Pie of the South

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 onion, chopped
  • 1 bell or sweet pepper, chopped
  • 1 C greens or cabbage, chopped
  • 1 carrot, chopped
  • 1 leek/onion/shallot, chopped
  • 1 chile pepper, ribs and seeds removed, diced
  • 1 C any: broccoli, cauliflower, radish, squash; chopped
  • 1 t salt
  • ¼ t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1½ C chicken, cooked and shredded (leftovers work great)
  • ½ C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta (leftover)
  • ½ to 1 C parmesan cheese, grated

Directions:

  1. Heat oven proof skillet (cast iron works great). Add butter and olive oil and let them brown for a minute or two. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
Notes:
I use leftover polenta and chicken for this dish. Could make it vegan by substituting olive oil for butter, tofu or tempeh for chicken, coconut milk instead of cream, and omitting cheese.

Vegan 

Sweet Potato, Carrot, Apple, and Red Lentil Soup 

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

Ingredients:

  • ¼ c olive oil
  • 2 sweet potatoes, peeled, chopped
  • 3 carrots, peeled, chopped
  • 1 apple, peeled, chopped
  • 1 onion, chopped
  • ½ c red lentils
  • ½ tsp minced ginger
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • 4 c vegetable broth
  • silken tofu

Directions: 

  1. Heat a large pot, add oil. When hot, place chopped sweet potatoes, carrots, apples and onion in pot. Stir and cook until onions are translucent, 10 minutes. Stir the lentils, ginger, black pepper, salt, cumin, chili powder, paprika, and broth into the pot with vegetable mixture. Bring soup to a boil over high heat. Reduce and cover for 30 minutes.
  2. When vegetable are soft, working in batches, pour the soup into a blender. Hold down the lid of the blender and carefully blend using a few quick pulses to get soup moving. Puree in batches until smooth and pour into a clean pot. Can also use an immersion blender. Bring soup back to a simmer over medium high heat.  Add water as needed to thin the soup to your preference. Serve with silken tofu for a garnish.

Spolight on the Herb 

Chicken Broccoli and Bok Choy

Photo by Rebecca Thomas of Seeks a Little Solace

Recipe from Abundant Harvest Organics via AHO Kitchen Team (adapted slightly)

Ingredients:

  • 12 ounces boneless, skinless chicken breast cut into bite size pieces
  • 2 tbsp dark soy sauce
  • 3 tbsp vegetable oil
  • 2 cloves garlic chopped
  • 1 large onion cut into rings
  • ½ cup water
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1 head bok choy, chopped
  • 1 small head broccoli, chopped
  • 1 tbsp cornstarch mixed with equal parts water
  • cilantro, chopped, for topping
  • chilled cucumber, for topping

Directions: 

  1. In a large bowl combine chicken and soy sauce. Set aside for 15 minutes. Heat oil in a wok or large skillet over medium heat. Sauté garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, stir-fry until golden brown. Stir in water, pepper and sugar. Add bok choy and broccoli. Cook until soft. Pour in cornstarch and cook until sauce is thickened.
  2. Serve topped with cilantro and cucumber.

Author Rachel Oberg

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