Recipes Inspired by the Box!
Mon/Tues/Wed,Dec 12-14, 2016

At a Glance – Recipes Inspired by the Box

Warm beet salad with fruit and nuts

Butternut squash soup

Twice cooked beets with pomegranates and goat cheese

Sauteed rainbow chard with shallots

Roasted winter vegetable soup

Bierocks


Warm beet salad with fruit and nuts

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 beets, peeled and chopped
  • to taste salt
  • to taste pepper
  • 1 T lemon juice
  • 1 T balsamic vinegar
  • ½ t honey or maple syrup
  • to taste salt
  • to taste pepper
  • ¼ to ½ t fresh parsley, chopped
  • 1 T olive oil
  • 1 bunch beet greens, de-stemmed and torn
  • ¼ C orange, chopped
  • ¼ C apple, chopped
  • 2 T almonds (or pumpkin seeds or sunflower seeds), chopped
  • 2 T raisins, chopped
  • ¼ C ricotta (optional) (or silken tofu – sweetened, if desired)

Instructions:

  1. Heat skillet, add olive oil, add beets, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
  2. Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
  3. Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

Butternut squash soup

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp butter
  • 2 medium potatoes, cubed
  • 1 small onion, chopped
  • 1 medium squash, peeled,seeded and cubed
  • 1 celery,chopped
  • 1 32 ounce container chicken stock
  • 1 medium carrot, chopped
  • salt and ground black pepper to taste

Instructions:

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.
  2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil.
  3. Reduce heat to low, cover pot, and simmer 40 min or until all veggies are tender.
  4. Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
  5. Season with salt and pepper.

Twice cooked beets with pomegranates and goat cheese

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 beets, peeled and halved
  • 1 t fresh parsley, chopped (or ¼ t dried, crumbled)
  • 1 clove garlic, minced (raw or roasted)
  • ¼ t fresh ginger, minced (or pinch ground)
  • pinch cayenne
  • to taste salt
  • 1 t honey
  • 2 oz. goat cheese or feta or tofu
  • 1-2 T/serving plain yogurt or silken tofu, for topping
  • walnuts, chopped, for topping
  • pomegranate seeds, for topping
  • could also top with chopped cucumber

Instructions:

  1. Place beets in a steamer basket in a pot with about 1½” boiling water in the bottom. Cover and steam for about 20-30 minutes, or until beets are tender (easily pierced with a sharp knife).
  2. Toss parsley through cheese. Set aside.
  3. Let beets cool slightly. Slice a tiny bit off the bottom of each beet so it sits flat. Scoop center out of beets (leaving a sturdy edge) and mash into cheese filling. Taste and adjust seasoning if desired. Fill beets with filling and broil for about 2-5 minutes, watching carefully so they don’t burn (in a toaster oven, it may take longer, like closer to 10 minutes).
  4. Top with yogurt or silken tofu, walnuts, and pomegranate seeds.

Sauteed rainbow chard with shallots

Recipe by Carol Peterson

Ingredients:

  • 1 Bunch of Rainbow Chard, chopped
  • 3 Shallots, sliced thin
  • 5 Cloves of Garlic, minced
  • 3 Tablespoons of Butter
  • 1 tsp of Chicken Boullion
  • ¼ Cup Dry White Wine
  • Salt to taste
  • Red Chili Flakes to taste

Instructions:

  1. Add your Butter and Dry White Wine to a hot saute pan and top the Butter pad with your Chicken Stock.
  2. When Butter is melted, add in Shallots and Garlic, Salt, and Chili Flakes and cook till lightly browned.
  3. Add in your bunch of chopped Rainbow Chard to the pan, toss and saute until wilted. Enjoy!

Roasted winter vegetable soup

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 head garlic, top sliced off
  • 1 winter squash, quartered
  • 1 sweet potato, quartered
  • 1 onion (or 3-4 shallots), quartered
  • 2 carrots (or parsnips)
  • 1 watermelon radish (or ¼ Korean daikon radish, or 3-4 red radishes), quartered
  • 1 rutabaga (or 1 large turnip or potato), peeled, if desired, cut in 6 pieces
  • 2 T olive oil, divided
  • 2 T butter
  • to taste salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 5 C vegetable stock
  • 1 C milk
  • 1 t maple syrup
  • croutons, for topping
  • parmesan cheese, for topping
  • lemon wedges, for serving

Instructions:

  1. Pre-heat oven to 350F.
  2. Drizzle garlic with 1t olive oil and wrap in foil. Toss remaining veggies with 2 t olive oil. Place on two baking sheets and roast (flipping once partway through), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  3. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for 3-5 minutes. Turn heat off, add milk, and maple syrup. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water or stock if it’s too thick. Taste, adjust seasoning if desired.
  5. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes), parmesan cheese, and a squeeze of lemon

Bierocks

Recipe by Carol Peterson

Ingredients:

  • Filling:
  • 4 c cabbage, cut fine
  • ½ c onion or fennel, cut fine
  • 2 tbsp olive oil
  • 1 lb hamburger
  • salt and pepper
  • cayenne pepper(optional)
  • Dough:
  • 4⅓ c flour
  • 1 pkg active dry yeast
  • 1 c milk
  • ⅓ c sugar
  • ⅓ c butter
  • 1 tsp salt
  • 2 eggs

Instructions:

  1. In a large frying pan, cook the cabbage and onion/fennel together until the cabbage is softened and golden. May need to add ½ c of water or so to help with the cooking. Cook all the liquid off before proceeding. Season with salt and pepper.
  2. In a separate pan, brown the hamburger. Season the meat if desired. Mix the cabbage mixture with the hamburger thoroughly. When complete set aside until ready to create the finished product
  3. Dough: In a large mixing bowl combine 2 c flour and the yeast. In a saucepan heat the milk,sugar,butter and salt just till warm and the butter is almost melted. Add to flour mixture, add eggs. Beat at low speed for ½ min, then 3 minutes on high. You can also do this with a dough hook on your mixer, adding the remaining flour. Mix with dough hook until dough forms a ball, and place in a greased bowl. Cover and let rise until double in size (1-2 hours) Punch down and let rest. Assembly: roll out dough into a large rectangle and cut into 4×4 squares.Place filling in middle of squares, bring corners together,forming a ball.
  4. Place on sheet and let rise 30 min. Bake.

Author Uncle Vern

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