Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 21-24, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Caesar Soup

Breakfast for Dinner – Sweet and Savory Cornmeal Pancakes

Vegan – Vegan Roasted Cauliflower and Potato Soup

Super Salads – Mei Qing Choi Salad

Simple Suppers – Shepherd’s Pie with Mustard Greens

Sensational Starters – Radish and Feta Toasts


Soup of the Week

Caesar Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 slices bacon
  • 1 T olive oil
  • 1 apple, diced
  • ½ t dried basil
  • 1 stalk green garlic, diced
  • 6 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • 6 C lettuce, kale, spinach, chard (basically any greens that you enjoy), washed and torn
  • 4 C vegetable stock
  • 2 C bread, torn
  • 1 T lemon juice
  • 2 T mayonnaise
  • olive oil, for topping
  • parmesan cheese, grated, for topping

Directions:

  1. Pre-heat oven to 350F.
  2. Cook bacon and drain on a paper towel lined plate.
  3. Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
  4. Add dijon and balsamic vinegar, and cook 1 minute.
  5. Add lettuce/greens and wilt down for 2-3 minutes, stirring constantly.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
  7. Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
  8. Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
  9. Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

Breakfast for Dinner 

Sweet and Savory Cornmeal Pancakes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 4 slices bacon, cooked and crumbled
  • 1-8 oz. pkg. mushrooms, sliced
  • 1 t coconut oil
  • 1 bunch (about 2 C) beet greens (or any other greens), chopped
  • pinch nutmeg
  • to taste salt
  • to taste pepper
  • 1 t maple syrup
  • pancakes: 2 t coconut oil
  • 2 eggs
  • ¼ T maple syrup
  • ½ C buttermilk
  • 1 t baking powder
  • 2 t baking soda
  • pinch salt
  • 1 C cornmeal
  • ¼ C all purpose flour (GF is fine)
  • 4 eggs, for frying
  • maple syrup, for serving

Directions:

  1. Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
  2. Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
  3. Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
  4. Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
  5. Whisk dry ingredients in a separate bowl.
  6. Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
  7. Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about ⅛ C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
  8. Fry eggs.
  9. Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.

Vegan

Vegan Roasted Cauliflower and Potato Soup

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine 

Ingredients:

  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • ½ t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving

Directions: 

  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.

Super Salads 

Choi Salad

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

Ingredients:

  • 1/3 cup olive oil
  • 1 cup white vinegar
  • 1/3 cup white sugar
  • 3 Tbsp soy sauce
  • 1 bunch choi, cleaned and sliced
  • 1 bunch green onion, chopped
  • 1/8 cup slivered almonds, toasted
  • ½ (6 ounce) package chow mein noodles

Directions:

  1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar and soy sauce. Close the lid, and shake until well mixed.
  2. Combine the choi, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing and serve.

Simple Suppers 
Shepherd’s Pie with Mustard Greens

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1/2 lb. ground beef
  • 1-2 T olive oil
  • 1 1/2 C cauliflower, chopped
  • 3/4 C Korean daikon radish, diced or chopped
  • 3 mizuna or mustard green leaves, chopped
  • 1 C kale, chopped
  • 2 carrots (1 C), chopped
  • 4-5 cloves roasted garlic*, mashed
  • 1/2 t chili powder
  • pinch cayenne
  • pinch cumin
  • pinch nutmeg
  • 1/2 t smoked paprika (plus more for topping)
  • 1 t salt
  • 1/4 t pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1 t dijon mustard
  • 1 to 1 1/4 C water
  • 4-5 C mashed potatoes, cooked (I used leftovers)
  • 1/2 to 1 C cheese, grated (creamy jack and cheddar)

Directions: 

  1. Pre-heat oven to 350F. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mizuna/mustard greens, kale, and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.
  2. Whisk cornstarch with water, dijon, balsamic vinegar, and garlic. Pour over veggies. Stir in beef and greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
  3. Remove from heat. Taste, and adjust seasonings if needed. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.) Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
  4. Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).

Notes: 

* To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.


Sensational Starters

Radish and Feta Toasts

Photo credit De Ma Cuisine

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

Ingredients:

  • ¼ C radish, minced
  • ½ T salted butter, at room temperature/softened
  • ½ T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • ¼ C spring onion (or red onion), minced
  • ½ T fresh basil, minced
  • ½ to 1 T fresh dill, minced
  • ½ T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted

Directions:

  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.

Author Rachel Oberg

More posts by Rachel Oberg

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