Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 6-9, 2015

At a Glance – Recipes Inspired by the Box

Vegan – Warm Carrot and Beet Salad with Fruit and Nuts

Gluten-Free – Almond Butter Stir Fry

Simple Suppers – End of the Week Pasta

Something for the Sweet Tooth – Spicy Strawberry Fruit Roll-Ups

Spotlight on the Herb – Lemon Cake with Chamomile-Lemon Syrup

Super Salads – German Style Potato Salad


 Vegan

Warm Carrot and Beet Salad with Fruit and Nuts

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2-3 carrots (or mixture of 1-2 carrots and 1 beet) chopped (peel beets, if using)
  • to taste salt
  • to taste pepper
  • 1 T lemon juice
  • 1 T balsamic vinegar
  • ½ t honey or maple syrup
  • to taste salt
  • to taste pepper
  • ¼ to ½ t fresh parsley, chopped
  • 1 T olive oil
  • 1 bunch beet greens, de-stemmed and torn
  • ¼ C orange, chopped
  • ¼ C apple, chopped
  • 2 T almonds (or pumpkin seeds or sunflower seeds), chopped
  • 2 T raisins, chopped
  • ¼ C silken tofu – sweetened, if desired (or for non-vegan could use ricotta)

Directions:

  1. Heat skillet, add olive oil, add carrots (beets) salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
  2. Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
  3. Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with tofu (or ricotta).

 Gluten-Free

Almond Butter Stir Fry

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1/4 C almond butter
  • 1 t honey
  • 3 T to 1/4 C water
  • 2 T lemon juice
  • 1/2 to 1 T liquid aminos (or GF soy sauce)
  • 1/8 t ground ginger
  • 1/8 t ground coriander
  • pinch cayenne
  • 2 T olive oil
  • 1-2 C broccoli, bite sized pieces
  • 1-2 C cauliflower, bite sized pieces
  • 1 C carrots (or celery), sliced on a bias
  • (sugar snap peas, bell peppers, onions, green beans would also be great)
  • to taste salt
  • to taste pepper
  • 1-2 C mizuna, kale, or chard (or any other greens), chopped
  • 2 cloves garlic, diced
  • lemon slices, for serving
  • almonds, chopped, for serving
  • rice noodles, rice, or quinoa, for serving
  • fresh herbs (chives, cilantro) (optional), chopped, for serving

Directions:

  1. (Optional: Cook rice or quinoa, if serving one of those with the dish. Cook a protein, if desired.)
  2. Whisk together almond butter through cayenne. Taste and adjust seasoning if needed.
  3. (If using rice noodles, follow instructions on package and cook/warm now.) Heat a wok or large skillet over medium or medium-high heat. Add oil. When oil is hot, add broccoli through pepper. Cook for about 5 minutes, stirring almost constantly. Add greens and garlic, cook for 1-2 minutes more. Stir in the sauce and cook for 1-2 minutes more. (Optional) Toss with rice/quinoa/rice noodles if desired and cook for 1 minute more.
  4. Serve topped with a squeeze of lemon and almonds, and fresh herbs, if desired.

Simple Suppers

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients: 

  • pasta, cooked
  • 2 T olive oil
  • 1/2 C carrots, grated
  • 1/2 C radishes, grated
  • 1 C cauliflower, chopped
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (or chard, spinach, or mizuna), chopped
  • 1 tomato, chopped
  • ½ to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Directions:   

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add 2 T olive oil. Add carrot, radish, cauliflower, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, greens, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Something for the Sweet Tooth

Spicy Strawberry Fruit Roll-Ups

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

See original recipe here

Ingredients:

makes 3 round dehydrator trays, or 2 baking sheets

  • 2 pounds strawberries, hulled
  • 2 cups applesauce
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 1/4 to 1/2 teaspoon cayenne pepper (1/4 teaspoon gives a nice bite, and 1/2 teaspoon gives a spicy, adults only fruit roll-up)

Directions:

  1. Combine the the strawberries, applesauce, honey, lemon juice, and cayenne in the blender. Blend until smooth. Taste, and adjust for spice and sweetness.
  2. If you’re using a dehydrator, grease the sheets (not the ones with holes) of the dehydrator. You can also line the sheets with parchment, if you prefer. If you’re using the oven, preheat it to 140 degrees F. Line two baking sheets with parchment paper.
  3. Pour the strawberry mixture onto the trays of the dehydrator or the baking sheets, making sure that you create a very thin layer. Dehydrate at about 140 degrees until the sheets are no longer sticky. In the round models, this could take as long as 24 hours, but in the Excalibur or the oven, it can be as quick as 12 hours.
  4. When the fruit roll-ups are ready, they will peel off the tray in one full sheet. Use scissors to cut into squares, and then either roll the squares in pieces of parchment, or put them straight into a jar. Either way, store in an airtight container, and eat within six weeks or so.

Spotlight on the Herb

Lemon Cake with Chamomile-Lemon Syrup

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

Ingredients:

  • 2 sticks butter at room temperature
  • 2 ½ cups granulated sugar
  • 4 eggs
  • ⅓ cup grated lemon zest
  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup freshly squeezed lemon juice
  • 1 t chamomile flowers
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract

Directions: 

  1. Preheat oven to 350°. Grease and flour loaf pans.
  2. Cream butter and 2 cups sugar in a bowl until light and fluffy. With mixer on medium speed add the eggs and lemon zest. Add dry ingredients.  Combine ¼ cup lemon juice the buttermilk and vanilla. Add lemon mixture. Divide the batter evenly between the two pans. Bake for 45 minutes to 1 hour.
  3. Combine ½ cup granulated sugar with ½ cup lemon juice and 1 t chamomile flowers in a small saucepan and cook over low heat until sugar dissolves. Strain through a fine mech sieve.
  4. When cakes are cool remove from their pans and spoon the chamomile-lemon syrup over them. Allow them to cool completely, then serve.

Super Salads

German Style Potato Salad

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • 4 potatoes, peeled
  • 2 tablespoons plus 2 teaspoons kosher salt
  • 3 strips bacon, minced
  • 2 spring onions diced
  • 1 tablespoon flour
  • ¾ cup chicken broth
  • ⅓ cup white wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1½ teaspoons sugar
  • Ground black pepper
  • 2 tablespoons chopped oregano leaves

Directions: 

  1. Place potatoes in a large pan with cold water and salt and bring to boil. Cook till tender.
  2. In a small saucepan, over medium heat, add the bacon and cook until crispy. Add onion and continue cooking. Stir in flour and add 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to boil while whisking. Remove from heat.
  3. Cut cooled, cooked potatoes in ¼ inch slices. Pour in vinegar mixture and toss to coat potatoes. Toss in oregano and season with salt and pepper. Serve at room temperature.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply