Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 13-16, 2015

At a Glance – Recipes Inspired by the Box

Gluten-Free – Loaded Chicken and Rice Soup

Vegan – Vegan Tofu Fried Quinoa 

Simple Suppers – Spaghetti and Meatballs (with Rachel O Instructional Video!)

Something for the Sweet Tooth – Strawberry Pizza 

Spotlight on the Herb – Fava, Lettuce and Herb Salad 

Preserving the Seasons – Orange And Grapefruit Jam


Gluten-Free

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
  • 2 C carrot (or parsnip), chopped
  • 1 C radish (or cauliflower), chopped
  • 1 C beets, chopped
  • to taste, salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • ½ t dried rosemary (or 1 t fresh), broken or chopped
  • 1 t fresh thyme (or ½ t dried)
  • ½ t paprika
  • 1 C cooked chicken, chopped or shredded (I used leftovers)*
  • 2 C rice, cooked (I used leftovers)***
  • 2-3 C greens (like mei qing choi, hon tsai tai, komatsuna, Tokyo bekana, chard, kale, collards, or spinach), chopped
  • 5-6 C chicken stock
  • 1 C milk (any kind)
  • 1-2 T fresh parsley, chopped
  • 1 T unsalted butter (optional)
  • 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. Cook for 10-12 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 and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Vegan

Vegan Tofu Fried Quinoa 

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T oil
  • 1 C fava beans (snap peas, or green beans), removed from pods
  • 1 C carrots, chopped
  • ½ C fennel (or celery), chopped
  • 1 C onion, chopped
  • 2 C greens, chopped
  • sprinkle ginger
  • to taste salt
  • to taste pepper
  • sprinkle cayenne
  • 2 cloves garlic, diced
  • 2 T soy sauce or gluten-free aminos
  • 2 T rice vinegar
  • 1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
  • 7 oz. tofu (firm), drained and crumbled
  • ¼ C green or spring onions, chopped
  • ½ to 1 C microgreens
  • lemon wedges, for serving

Directions:

  1. Blanch fava beans in boiling water for 1 minute. When they’re cool enough to handle, remove from waxy shell.
  2. Heat a wok, add oil over medium-high heat. Add fava beans through cayenne and cook for 3-5 minutes, turning constantly.
  3. Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
  4. Serve with lemon wedges for squeezing.

Simple Suppers

Spaghetti and Meatballs

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • spaghetti noodles
  • sauce: 1 T olive oil
  • 1 onion, chopped
  • 2 carrots, grated
  • 1 C Korean daikon radish, grated
  • 4 cloves garlic, minced
  • 1 T balsamic vinegar
  • 1 C kale, roughly chopped
  • 2 C napa cabbage, chopped
  • 1/2 to 1 t salt
  • 1/4 t pepper
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 3/4 t dried basil
  • 1/2 t dried rosemary
  • 1/2 t dried parsley
  • dash cayenne
  • 2 C tomato sauce
  • 2 C pasta water
  • meatballs: 1 lb. ground beef
  • drizzle olive oil
  • 1/2 t garlic smoked sea salt (or sea salt)
  • 1 t lemon juice
  • pepper
  • 1 t dijon mustard
  • 2-3 cloves garlic, minced
  • 1 T olive oil
  • parmesan, grated, for topping
  • fresh basil, for topping

Directions:   

  1. Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
  2. Heat skillet. Add 1 T olive oil. When it’s hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
  3. Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don’t over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
  4. Top pasta with sauce, meatballs, parmesan, and basil.

Notes:

*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.


Something for the Sweet Tooth 

Strawberry Pizza 

Photo credit Jess Lessard

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

Ingredients:

Crust:

  • 1 cube butter
  • 1 cup flour
  • ¼ cup powdered sugar

Topping:

  •  8 ounce cream cheese
  • 1 cup powdered sugar

Glaze:

  • 1-2 baskets strawberries
  • 3 tbsp cornstarch
  • ⅔ cup sugar
  • 2 tbsp water
  • 2 tbsp orange juice

Directions:

  1. For crust: soften butter, mix in flour and sugar. Spread in pizza pan. Bake at 325° for 15 minutes.
  2. Mix together topping ingredients until smooth. When the crust is cool, top with topping mixture.
  3. Mash one basket strawberries and cook with sugar, bring to boil. Add cornstarch mixed with water and juice, cook until clear. Add additional sliced berries. Spread on pizza and chill. You can also use Marie’s strawberry glaze and add sliced berries.

Spotlight on the Herb

Fava Bean, Lettuce and Herb Salad 

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

Ingredients:

  • 3 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • Salt & freshly ground pepper
  • 1 cup fava beans, removed from their pods
  • 6 medium radishes, thinly sliced
  • 1 small head of lettuce, washed and dried, leaves torn into bite size pieces
  • 4 scallions (white and green parts) thinly sliced on the diagonal

Optional:

  • ¼ cup fresh flat leaf parsley
  • 2 Tbsp coarsely chopped fresh tarragon
  • 3 oz Parmesan cheese shaved thinly

Directions: 

  1. Blanch fava beans in boiling water for 1 minute. When they’re cool enough to handle, remove from waxy shell.
  2. In a small bowl, whisk the oil with the lemon juice, lemon zest, and salt and pepper to taste.
  3. Just before serving, toss the favas in a small bowl with 1 Tbsp of the dressing.  Toss the radishes, lettuce, scallions and herbs in a large bowl with just enough of the remaining dressing to lightly coat.  Season to taste with salt and pepper.
  4. Arrange the salad in a bowl or on a salad plate and top with the favas and Parmesan cheese.

Preserving the Seasons

Grapefruit and Orange Jam

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

Ingredients: 

  • 2 oranges peeled and cut into chunks
  • 1 grapefruit (optional – you could use all oranges), peeled and sectioned
  • 4 c sugar
  • 3 oz liquid fruit pectin
  • 2 tbsp water

Directions: 

  1. In a food processor or blender, finely chop the oranges and grapefruit. You need 2 cups worth.
  2. In a bowl combine the chopped oranges,  grapefruit, and sugar. Let stand for about 10 minutes, stirring occasionally. Combine the pectin and water, add to orange and grapefruit mixture and stir for 3 minutes.
  3. Pour into clean jars with lids, filling to within ½ inch of the top.
  4. Set at room temp for 24 hours, then refrigerate. May also freeze.
  5. Makes 5 half pint jars.

Author Rachel Oberg

More posts by Rachel Oberg

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