Recipes Inspired by the Box! Mon/Tues/Wed, Sept 28-30, 2015

At a Glance – Recipes Inspired by the Box

Vegan – Carrot Pasta with Fresh Herbs

Spotlight on the Herb – Loaded Chicken and Rice Soup

Something for the Sweet Tooth – Vegan Fall Fruit Crisp

Breakfast for Dinner – Fall Frittata

Simple Suppers – Lentils on Crispy Veggies

Super Salads – Hearty Fall Salad


Vegan

Carrot Pasta with Fresh Herbs

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T butter or olive oil, divided
  • 1/4 C radish, diced
  • 1 shallot or small onion, diced
  • green beans, chopped
  • to taste salt
  • (could also add: peas, greens, cabbage)
  • 2 cloves garlic, diced
  • 1 C lentils (or garbanzo or black beans), cooked
  • 1 to 1 1/2 t dijon mustard
  • 1 C carrot, thinly sliced into strips and then into long noodle-like sticks
  • 1/2 C summer squash, thinly sliced into strips and then into long noodle-like sticks
  • (could also use or substitute: beets, parsnips, daikon radish, winter squash, or fennel)
  • 1-2 T fresh tarragon (or if substituting with other veggies: basil, dill, mint, or thyme), chopped
  • 1 T fresh parsley, chopped
  • 1 tomato, chopped, for topping
  • splash white vinegar, for topping

Directions:

  1. Bring a pot of salted water to a boil.
  2. While it comes to a boil, heat a skillet over medium-low. Add 1 1/2 T butter or oil. When it’s hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining 1/2 T butter/oil, and fresh herbs Taste and adjust seasoning if desired.
  3. While sauce cooks, drop carrots and squash (and any other veggie “noodles”) into the boiling water. Cook for 3 minutes. Drain.
  4. Top “pasta” with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.

Spotlight on the Herb

Loaded Chicken and Rice Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 T olive oil
  • 1 C carrot (or parsnip, beets, rutabagas), chopped
  • 1 C radish (or cauliflower, broccoli), chopped
  • to taste, salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • 1 t fresh rosemary (or ½ t dried), broken or chopped
  • 1 t fresh thyme (or ½ t dried)
  • ½ t paprika
  • 1 C cooked chicken, chopped or shredded (I used leftovers)* (you could also use tofu or tempeh)
  • 2 C rice, cooked (I used leftovers)***
  • 2-3 C greens (like hon tsai tai, komatsuna, Tokyo bekana, chard, kale, collards, or spinach), chopped
  • 1½-2 C winter squash, chopped (I used leftovers)**
  • 5-6 C chicken (or veggies) stock
  • 1 C milk (any kind)
  • 1-2 T fresh parsley, chopped
  • 1 T fresh basil (lemon or Italian), chopped
  • 1 T unsalted butter (optional) (could also use olive oil)
  • lemon wedges, for serving

Directions:

  1. (*If you’re not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
  2. Heat a soup pot over medium-low heat. Add the oil and when it’s hot, add the carrots through salt (**unless you’re using uncooked winter squash – if you are, add it now). Cook for 7-9 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
  3. Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you’re not using leftover rice, also add ½ C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
  4. Remove from heat and stir in parsley, basil, and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Something for the Sweet Tooth 

Vegan Fall Fruit Crisp

Photo credit De Ma Cuisine

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

Ingredients:

  • 5 C apples, pears, Asian pears, grapes, persimmons, chopped
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • ⅓ C honey
  • ⅓ C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
  • ⅓ C maple syrup (or honey)
  • 4 C oats
  • ⅓ C coconut palm sugar
  • 2 T whole wheat flour
  • 1 t cinnamon
  • dash nutmeg
  • pinch allspice
  • ⅓ C maple syrup
  • 3 T coconut oil, melted
  • 2 T honey
  • 1 T coconut oil, plus more for greasing the pan

Directions:

  1. Pre-heat the oven to 350F.
  2. Combine fruit in a bowl.
  3. Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
  4. Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
  5. Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
  6. Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.
Notes:
If you’d prefer a non-vegan crisp, use butter instead of coconut oil.
If you have vegan friends who don’t eat honey, just use maple syrup.
For gluten-free, use your favorite GF flour and oats.

Breakfast for Dinner 

Fall Frittata

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 T olive oil
  • ½ onion, chopped
  • 1 C broccoli (or cauliflower, carrots), roughly chopped
  • 1 C summer squash, chopped
  • ¼ to ½ C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes (or parsnips, rutabagas), cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • ¼ t red pepper flakes
  • 1 t fresh parsley
  • 1/2 t fresh thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C greens (spinach, kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • ½ C almond milk
  • fresh basil (lemonor Italian), chiffonade-style or chopped, for topping

Directions:

  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.

Notes:

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


Simple Suppers 

Lentils on Crispy Veggies

Photo credit De Ma Cuisine

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

Ingredients:

  • 1/4 of a butternut squash (or 1 sweet potato, 1-2 potatoes, rutabaga, turnip, large beet, 2-3 carrots, ), cubed
  • 2 T olive oil
  • to taste salt
  • ⅛ t cayenne
  • ¾ t coriander
  • ¼ t ginger
  • ¼ t pepper
  • 1 C red lentils
  • 2 C water
  • 1 t olive oil
  • 3 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 1-2 t dijon mustard
  • to taste salt
  • pinch coriander
  • pinch ginger
  • Greek yogurt, for topping
  • fresh herbs, for topping

Directions:

  1. Pre-heat the oven to 350 F.
  2. Toss butternut through pepper. Spread out on a baking sheet and bake for 30 minutes (or until they’re done on the inside), flipping once halfway through.
  3. Add lentils and water to a saucepan. Bring to a boil, then simmer for about 10 minutes, or until lentils are cooked to desired tenderness. Drain lentils and rinse. Set aside.
  4. Add 1 t olive oil to the lentil pan. Add garlic and cook for about 1 minute over medium-low. Add vinegar, mustard, salt, coriander, and ginger. Cook for 30 seconds. Add lentils and cook for 3-5 minutes. Taste and adjust seasoning if desired.
  5. Serve sweet potatoes topped with a scoop of lentils, a dollop of yogurt, and a sprinkle of fresh herbs.

Notes:

Serve with sliced tomatoes and cucumber that are drizzled with olive oil and vinegar, and sprinkled with sea salt.


Super Salads 

Hearty Fall Salad

Photo credit De Ma Cuisine

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

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 (or parsley, basil) chopped
  • ¼ C olive oil
  • greens (lettuce, kale, spinach, chard), torn
  • ½ C broccoli, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • 1/4 C carrot, grated
  • (could also add: chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
  • ¼ C chick peas

Directions:

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

Author Rachel Oberg

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