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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 28 – May 1, 2014

At a Glance – Recipes Inspired by the Box

Raw – Massaged Kale Salad with Radish and Apple

Vegetarian – Spring Vegetable Soup

Soup of the Week – Squash and Polenta Soup

Savory Sides – Roasted Broccoli Topped Baked Potatoes

Spotlight on the Herb – Snap Peas with Ricotta and Ham over Pasta

Something for the Sweet Tooth – Apricot and Strawberry Coffee Cake


Raw

Massaged Kale Salad with Radish and Apple

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Directions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Vegetarian

Spring Vegetable Soup

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 T olive oil
  • 1/2 C radish, finely chopped
  • 2 carrots, finely chopped
  • 2 turnips, finely chopped
  • 1 C green beans, chopped
  • 1 lg. spring onion bulb, finely chopped
  • 1 lg. green garlic, finely chopped
  • 1 C cabbage, finely chopped
  • 1 pint sugar snap peas, roughly chopped
  • 1 to 1 1/2 t salt
  • Pinch cayenne
  • 1/4 t dried rosemary
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 1 T fresh basil, chopped
  • 1/2 t dried Italian seasoning
  • Freshly ground black pepper
  • 2 T lemon juice, divided
  • 6-8 C vegetable stock
  • 1 T butter
  • 1/2 pkg rotini rice pasta
  • fresh basil, chopped, for topping

Directions:

  1. Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
  2. Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
  3. Cook pasta separately, according to package instructions.
  4. Remove soup from heat. Stir in remaining lemon juice then stir in butter.
  5. To serve, place some pasta in a bowl and ladle soup overtop. Top with basil.

Soup of the Week

Squash and Polenta Soup

Photo credit De Ma Cuisine

Recipe De Ma Cuisine

See original recipe here

Ingredients:

  • 1-2 T olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 4 small and 1 large zucchini/summer squash, chopped
  • 1/4 C daikon radish, minced
  • 1 large tomato, chopped
  • 1/4 C white wine (or 1 T white wine vinegar)
  • 1 T lemon juice
  • 2 C Tomato and Savory Polenta
  • 3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
  • pinch cayenne
  • salt and pepper, to taste
  • 1/2 t dried savory, crumbled

Directions: 

  1. Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
  2. Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
  3. Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
  4. (Optional: If you have squash haters, you could blend the soup.)

Savory Sides 

Roasted Broccoli Topped Baked Potatoes

Photo credit De Ma Cuisine

Recipe De Ma Cuisine

See original recipe here

Ingredients:

  • 2 large red potatoes, halved lengthwise
  • ½ T olive oil
  • 5-6 C broccoli (about 3 heads), cut into bite sized pieces
  • 1 T olive oil
  • ¾ T fresh thyme
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • pinch fresh thyme
  • ½ C Greek yogurt (for topping)
  • parmesan cheese, grated (for topping)

Directions:

  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with ½ T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
  3. Toss broccoli with remaining olive oil, ¾ T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
  4. Mix yogurt with a pinch of thyme and a sprinkle of salt.
  5. Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.

Spotlight on the Herb
Snap Peas with Ricotta and Ham over Pasta
Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 pkg pasta
  • 1 T olive oil
  • 2 C snap peas, chopped, or 1 heaping C (about 40 pods) English peas (shelled)
  • 2 carrots, in long thin ribbons (use a vegetable peeler)
  • 1 bulb green garlic and the green part (just the edible part), minced
  • 3/4 t to 1 t salt
  • 1/4 C water
  • 3/4 C ham, cooked and thinly sliced
  • pinch cayenne
  • pepper, to taste
  • 1/2 to 1 t fresh thyme
  • 1-2 T lemon juice
  • 2-3 C chard, roughly chopped
  • 10 oz. ricotta cheese
  • parmesan cheese (for topping), grated
  • basil, chopped (for topping)

Directions:

  1. Cook pasta in salted water.
  2. While pasta cooks, heat skillet, and add oil. Add veggies (except chard) and seasonings. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
  3. Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
  4. Toss cooked pasta with ricotta and a pinch of salt.
  5. Serve pasta topped with veggies and some parmesan and basil.

Something for the Sweet Tooth

Apricot and Strawberry Coffee Cake

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

Ingredients:

  • ¾ cup butter, softened
  • 8 oz package cream cheese
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 tsp almond or vanilla extract
  • 2 ¼ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup milk
  • ½ cup packed brown sugar
  • 2 tsp cinnamon
  • ½ cup chopped almonds
  • 1 ½ cups halved apricots
  • 1 ½ cups halved strawberries

Directions:

  1. Preheat Oven to 350º.
  2. Grease and flour a 9 x 13″ pan. Cream ½ cup butter, cream cheese and sugar until light and fluffy. Blend in eggs and almond extract. Mix well.
  3. Combine 1 ¾ cup flour, baking powder, soda, and salt. Stir into above mixture with the milk. Pour into pan and bake for 30 min. Remove from oven.
  4. For the topping; mix brown sugar, remaining ½ cup flour and cinnamon in a bowl. Cut in ¼ cup butter, stir in nuts.
  5. Top cake with apricot halves and sprinkle with topping. Bake for 15 min more.

Author Rachel Oberg

More posts by Rachel Oberg

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