Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 27-30, 2015

At a Glance – Recipes Inspired by the Box

Condiments Galore – Nopales and Tomato Relish

Spotlight on the Herb – Roasted Fennel and Nopales with Chard and Lemon Vinaigrette

Simple Suppers – Chicken Pot Pie

Savory Sides – Turnip and Potato Gratin

Soup of the Week – Cannellini Bean and Kale Soup

Super Salads – Baby Artichoke Salad


Condiments Galore

Nopales and Tomato Relish

Photo credit De Ma Cuisine

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

Ingredients:

  • 3½ C tomatoes, chopped
  • 1½ C nopales, chopped
  • ½ C spring onion (or green or regular onion), chopped
  • 2-3 T chopped fresh garlic (or 2-3 garlic cloves), diced
  • to taste salt
  • good sprinkle cayenne
  • 1 T plus 1 t lemon juice, divided
  • 3 t maple syrup (or 2 t maple syrup and 1 t honey)

Directions:

  1. Place the tomatoes through maple syrup in a medium saucepan. Bring it to a simmer over medium-low heat. After about 5 minutes/once tomatoes have released some of their juices, mash (with a potato masher), bring to a rolling boil and cook for about 1 minute. Reduce to a simmer and cook until thickened about 15-18 minutes. Remove from heat and stir in remaining lemon juice.
  2. Optional: Blend with hand blender (or regular blender or food processor) (it can also be left chunky). Taste and adjust seasoning if needed.
  3. Serve warm, cold, or at room temperature.
Notes:
Serve with avocados on toast, on crostini, like salsa (for quesadillas, taco salad, or corn chips), with brie and crackers, or use it to top fried tofu, chicken, or beef.

Spotlight on the Herb

Roasted Fennel and Nopales with Chard and Lemon Vinaigrette

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 1-2 medium nopales, thinly sliced or cubed
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley, chopped
  • to taste salt
  • 1 T spring onion, chopped
  • 3 T to ¼ C olive oil
  • 2 C chard, torn
Directions:
  1. Pre-heat the oven to 425F.
  2. Toss fennel and nopales with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  3. While veggies roast, whisk lemon juice through spring onion. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  4. Toss the chard with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)

Simple Suppers

Chicken Pot Pie

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 T olive oil
  • 1 turnip, chopped
  • 2 small potatoes
  • 1 fennel bulb, chopped
  • 1 spring onion, chopped
  • 1 small nopales, chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • 1-2 C chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1 T fresh parsley, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Directions:   

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add turnip through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and parsley and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Savory Sides 

Turnip and Potato Gratin

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 medium potatoes, halved
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • ½ t dried thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Soup of the Week

Cannellini Bean and Kale Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 1 ½ Tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled & finely chopped
  • 1 medium celery stalk or 1 leek finely chopped
  • 1 ½ tsp rosemary
  • 2 Tbsp tomato paste
  • 2 cloves garlic, minced
  • 1 quart vegetable broth
  • 2 15 oz cans cannelloni beans, rinsed and drained
  • 1 bunch kale, center ribs removed, and leaves chopped
  • 1 ½ tsp cider vinegar
  • ½ lb Italian sausage, cut into bite size pieces (optional)

Directions: 

  1. Heat 1 Tbsp of oil in pot over medium heat.  Add the onion, carrot, celery or leek,  and rosemary and cook, stirring occasionally, until vegetables begin to soften.  Add tomato paste and garlic and cook until fragrant.  Add the broth, beans, kale.  Bring to a boil, reduce heat to medium low, and simmer gently until vegetables are tender.
  2. Heat remaining oil in pan with Italian sausage.  When browned and cooked through add to soup, stir the cider vinegar into the soup and season to taste with salt and pepper.

Super Salads

Baby Artichoke Salad

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

Ingredients: 

  • 6-10 baby artichokes, cleaned
  • 1-2 lemons
  • 2/3 cup extra virgin olive oil
  • 2/3 cup sliced Parmesan
  • ½ cup julienne basil leaves
  • 1-2 Tbsp fresh parsley, chopped

Directions: 

  1. Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.  Cook the artichokes in boiling salted water until tender, about 8-10 minutes.  Drain and cool.
  2. Cut the artichokes into quarters and place in a large bowl.  Add juice of remaining lemon, olive oil, Parmesan, basil, parsley, and toss thoroughly.  Season with salt and pepper.

Author Rachel Oberg

More posts by Rachel Oberg

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