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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 20-23, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Bacon and Feta Frittatas

Breakfast for Dinner – Chamomile and Honey Pancakes

Simple Suppers – Orzo Pasta with Kale and Italian Sausage (with Rachel O Instructional Video!)

Pizza Pizza Pizza – Veggie Pizza with Artichoke Hearts

Preserving the Seasons – Fry Family Pickled Beets

Super Sides – Egyptian Green Beans


Spotlight on the Herb

Bacon and Feta Frittatas

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 4-5 slices bacon
  • bacon grease (or 1 T butter)
  • 1 T olive oil
  • 3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
  • 3/4 C turnip (or radish), chopped
  • 1 1/2 C onion, chopped
  • 3/4 C carrot, chopped
  • to taste salt
  • to taste pepper
  • 1/2 t dried thyme (or 1/2 T fresh)
  • 1/2 t dried basil (or 1/2 T fresh)
  • 1 C asparagus (or peas), stems snapped off and discarded, chopped
  • 2 cloves garlic, diced
  • 1 C greens, chopped
  • 1 T fresh parsley, chopped
  • 1 T fresh dill, chopped
  • 3 eggs
  • 1/4 C milk
  • to taste salt
  • to taste pepper
  • 1/2 C feta, crumbled
  • Dressing: 1/2 t honey
  • 1 t dijon mustard
  • 1/4 C lemon juice
  • 1 t fresh parsley, chopped
  • 1/2 t fresh dill, chopped
  • to taste salt
  • to taste pepper
  • 2 T olive oil

Directions:

  1. Preheat the oven to 375F. Place two greased 5″ (diameter) by 2″ (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
  2. Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
  3. Heat bacon skillet. Add olive oil (and butter if you’ve wiped it out and discarded the bacon grease). When it’s hot, add the kohlrabi through basil (if you’re using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you’re using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
  4. Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
  5. While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
  6. Serve frittatas topped with bacon and dressing.

Breakfast for Dinner

Chamomile and Honey Pancakes with strawberries and oranges

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ C cornmeal
  • ½ t baking soda
  • 1 t baking powder
  • 1 T lemon zest, diced
  • pinch salt
  • 1 t dried chamomile
  • 1 egg
  • ½ T honey
  • 1 t coconut oil (plus more for cooking)
  • ¼ C buttermilk (or 1 T white vinegar and pour in milk to ¼ C, stir with a fork and let sit 5 min)
  • jam, for serving
  • strawberries and oranges, chopped, for serving
  • lemon juice, for serving
  • honey, for serving

Directions:

  1. Whisk together cornmeal through chamomile. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  2. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter (to make each one about 2″ diameter). Cook for about 1 minute on first side (or until bubbles form and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  3. Serve topped with jam, fruit, lemon juice, and honey.

Simple Suppers

Orzo Pasta with Kale and Italian Sausage

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • ½ lb. orzo pasta (dry)
  • 1 T olive oil
  • 2 Italian sausages, sliced into rounds
  • 3-4 cloves garlic, diced
  • 2 bunches mizuna/kale, sliced into ribbons
  • ¼ t red pepper flakes
  • pinch nutmeg
  • ½ t salt
  • ¼ t pepper
  • ¼ t thyme
  • ½ C pasta water
  • ¼ C cream
  • ¼ C parmesan cheese, grated, for topping
  • tomatoes, chopped, for topping

Directions:   

  1. Cook pasta. Reserve ½ C pasta water.
  2. Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
  3. Reduce heat to medium-low. Add garlic, seasonings, and half of the mizuna/kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
  4. Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
  5. Serve kale mixture over or tossed with pasta. Top with parmesan cheese and tomatoes.

Pizza Pizza Pizza 

Veggie Pizza with Artichoke Hearts

Photo credit De Ma Cuisine

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

Ingredients:

  • 3 large artichoke hearts (choke removed), halved (save leaves to steam and eat)
  • water
  • 1 pizza crust
  • 1 C tomato sauce
  • ½ to 1 t fresh rosemary, chopped
  • to taste salt
  • to taste pepper
  • ¼ to ½ t red pepper flakes
  • 1 lemon, zested and juiced
  • 1 small beet or carrot, grated
  • ¾ C gruyère cheese, grated
  • ¼ C parmesan cheese, grated

Directions:

  1. Pre-heat oven according to your favorite pizza crust recipe.
  2. Place artichoke hearts in a steamer basket in a pot with about 1″ boiling water in the bottom. Cover and cook for about 15 minutes, or until artichokes are tender. Roughly chop and set aside.
  3. To make sauce: Combine tomato sauce with rosemary, seasonings, lemon zest and juice. Taste and adjust seasoning if needed.
  4. Roll out pizza dough.
  5. Top crust with sauce, cheese, veggies, and a little more cheese.
  6. Bake according to crust recipe until crust is crispy and slightly browned and cheese is melted.
Notes:
The sauce is enough for 3-4 pizzas. Freeze any leftovers for next time!

Preserving the Seasons

Fry Family Pickled Beets

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 C. Sugar
  • 2 C. Water
  • 2 C. Apple Cider Vinegar
  • 1/2 – 1 tsp. ground cloves (depending on how much you like the flavor of cloves, I use 1/2)
  • 1 tsp. allspice
  • 1 tsp. cinnamon

Directions: 

  1. Select small young beets if possible; cut the stems to about 1-2 inches from the beet. Cook in hot water until tender. Dip into cold water. Peel off skins and cut off remaining stems. Slice into rounds about 1/4 inch thick.
  2. Make syrup, combining all the ingredients above. Pour over beets and boil for 10 minutes. Pack into sterilized canning jars and seal.

Super Sides

Egyptian Green Beans

Photo credit subscriber, Alex

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients: 

  • 1 lb green beans
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 6 Tbsp tomato sauce
  • ½ tsp cumin, oregano
  • 1 tsp paprika, salt
  • ¼ tsp cayenne pepper, black pepper, sugar
  • 4 Tbsp chopped parsley

Directions: 

  1. Sauté onion over medium heat in olive oil until tender. Add garlic and sauté about 30 seconds, then add green beans. Cook for one minute.
  2. Add tomato sauce and enough water to cover beans. Add spices, cover and let simmer for about a half hour.
  3. Remove lid with ten minutes left if beans are still too watery. Adjust spices and enjoy.

Author Rachel Oberg

More posts by Rachel Oberg

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