Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 14-17, 2014

At a Glance – Recipes Inspired by the Box

Foodie Focus – Crispy Veggies with Fennel Pollen Dipping Sauce

Super Salads – Ecuadorian Beet Salad

Breakfast for Dinner – Savory Baked French Toast

Simple Suppers – Loaded Cauliflower & Chicken Casserole

Savory Sides – Beets and Leeks

Something for the Sweet Tooth – Strawberries with Balsamic Vinegar and Mint


Foodie Focus

Crispy Veggies with Fennel Pollen Dipping Sauce

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 potatoes, chopped
  • 1 fennel bulb, core removed, chopped
  • 2 carrots, chopped
  • 2 beets, peeled and chopped
  • 1 T olive oil, divided
  • pinch salt
  • pinch pepper
  • 1 lemon wedge/serving
  • sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk – stir and let sit for a few minutes)
  • 1/4 C Greek yogurt
  • 2 T mayonnaise
  • 1/2 stalk green garlic, diced
  • 2 pinches salt
  • pinch pepper
  • pinch fennel pollen
  • 1 t red wine vinegar
  • 1 t to 1 T olive oil

Directions:

  1. Pre-heat oven to 350F.
  2. Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
  3. Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
  4. Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
  5. While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
  6. Serve veggies with a squeeze of lemon and the sauce to dip them in.
Notes:
Leftovers can be reheated in a toaster oven wrapped in tinfoil. Once they’re warm, remove from foil and let them crisp up. Serve with Fennel Pollen Burgers.

Super Salads

Ecuadorian Beet Salad

Recipe from Abundant Harvest Organics via Recipe courtesy of subscriber Elizabeth A. of Northrop Grumman

Ingredients:

  • 1 medium beet (unpeeled)
  • 1 medium potato  (unpeeled)
  • 1 medium carrot (peeled)
  • ½ c. finely chopped red onion
  • 1 lime
  • 1/3 c. chopped cilantro
  • 1/2 medium tomato
  • 2 T. extra virgin olive oil
  • Salt

Directions:

  1. Begin salsa first: Place chopped red onion in a bowl with enough water to BARELY cover the onions. Mix 2 teaspoons of salt into onions and water, and cover bowl tightly.  This will “cure” or cook the onion somewhat and reduce eye watering. Let stand covered 15-20 minutes.
  2. Next, cook veggies: Steam the beets first (cut in half) since they take longer. You can steam or boil.  Once you feel beets are slightly tender (by knife), add the carrots (cut into 2-3 pieces) and potatoes (cut into smaller pieces). Potatoes, as well as carrots should be firm, not mushy, when done. Peeling the potato and beets should be easier when cooked.  You might have to peel the beet very lightly with a knife. Cut all veggies into ½-inch cubes. Set aside in a large bowl.
  3. After 20 minutes, drain most of the liquid from the onions (it should be thick). Add some more water to cover the onions slightly. Add cilantro and tomatoes, then the lime juice and mix well. Last, add the oil. Let stand for 5-10 minutes for the lime juice to do its work. You MIGHT have to add more salt for taste again.
  4. Mix the sauce into the vegetables and carefully make sure all is tossed evenly. Let the salad stand for 15-minutes or more to infuse all the flavors before serving.
  5. Some people add sliced hard-boiled eggs on top.  The salad is great with steamed rice, grilled steak or chicken or fried eggs.

Breakfast for Dinner

Savory Baked French Toast

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 4 eggs
  • 3-4 C kale/spinach/chard/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/4 C garlic chives, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Directions: 

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, garlic chives, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

Simple Suppers

Loaded Cauliflower & Chicken Casserole

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

Ingredients:

  • 3 boneless, skinless chicken breasts, cooked and cubed
  • 8 oz cheddar cheese, shredded
  • 8 oz Monterey Jack cheese, shredded (Option: Pepper Jack)
  • 1-2 heads cauliflower
  • 1 c onion, chopped
  • ½ c chopped bacon, cooked
  • 1 clove garlic, minced
  • salt and pepper

Directions:

  1. Steam cauliflower until tender.
  2. In a large bowl combine cheeses. Remove half of cheese and set aside. Stir chicken, onions, bacon, and garlic into remaining cheese.
    Stir cauliflower into cheese mixture and season with salt and pepper. Pour into a 9×13 baking dish. Top with additional cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes.

Savory Sides

Beets and Leeks
Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients:

  • 5 beets
  • 2 leeks (white or apple cider vinegar, for washing)
  • butter or olive oil
  • salt
  • pepper

Directions:

  1. Cut the greens off the beets, leaving about 1 inch of stem. Leave the tail on. Wrap each beet individually in tin foil, putting a touch of olive oil and a dash of salt and pepper on each one before sealing the foil up. Roast in a 375 degree oven for and hour or so for medium sized beets, or more or less for big or small ones. Then take them out of the foil, and let them cool for a bit so that you can touch them. Slide them right out of their skins. Your hands will turn red. But I like that.
  2. Cut the beets in bite-sized pieces and put them into a bowl.
  3. And then, there are the leeks. For a bunch of about 5 beets, I use 2 leeks, but one would do if that’s all you have.  Cut the bottom root and the very top off the leek. Slice the whole thing in half lengthwise, and then slice both halves into 1-inch pieces.  Transfer them to a bowl, add a touch of white or apple cider vinegar, and swish them around. This will release the dirt. Lift them out of the water into a colander.
  4. Melt a few tablespoons of butter or olive oil in a skillet.  Add the leeks and cook, stirring often, until they are just starting to brown and your house smells like heaven. Pour the leeks over the beets, and add a glug or two of the best olive oil you’ve got. Then salt, then lots of pepper. Then it’s ready.

Something for the Sweet Tooth

Strawberries with Balsamic Vinegar and Mint

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients:

  • 1 quart strawberries, hulled and sliced (don’t put them in the refrigerator!)
  • 3 tablespoons of sugar, or more depending on your taste
  • 1 teaspoon good quality balsamic vinegar
  • 1/4 cup mint leaves, chopped into fine ribbons

Directions:

  1. Toss the strawberries with the sugar. Allow to sit for 5-10 minutes.
  2. Drizzle the vinegar over the strawberries and add the mint leaves. Stir very gently.

Author Rachel Oberg

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