Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Dec 1-4, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Ham and Greens Chowder

Pizza Pizza Pizza – Okonomiyaki (Japanese Pizza)

Spotlight on the Herb – Radish Slaw

Simple Suppers – Spaghetti Squash Pancakes

Savory Sides – Turnip and Potato Gratin

Vegetarian – Vegetable Stir Fry


Soup of the Week 

Ham and Greens Chowder

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C daikon radish (or any kind of radish), chopped
  • 1½ C carrot, chopped
  • to taste salt
  • to taste pepper
  • 3 stalks green garlic (or 3 cloves garlic), chopped
  • 1 C onion, chopped
  • 7½ C vegetable stock (frozen is fine)
  • ½ C corn
  • 1 t Sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 1 T all purpose flour
  • ½ C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • 4 C greens (I used 12 kale leaves and 4 collards), chopped
  • lemon wedges, for serving

Directions:

  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, Sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon.

Pizza Pizza Pizza

Okonomiyaki (Japanese Pizza)

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:  

  • 2 cups cabbage, finely shredded
  • 1 cup leeks, well washed and chopped
  • 2/3 cup whole wheat pastry flour
  • A couple of pinches of sea salt
  • 2 eggs beaten
  • 1 Tbsp olive oil
  • Slivered almonds, chives/herbs for garnish

Directions:

  1. Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour.  Stir in the eggs and mix until everything is evenly coated.  Heat a large skillet over medium heat and add a generous splash of olive oil.  Scoop cabbage mixture into pan and press into pancake shape.  Cook 4-5 minutes, until bottom is golden.  Flip over and cook other side until golden brown.
  2. When finished sprinkle with slivered almonds and herbs.

Notes:

Serve with an apple and pear fruit salad.


Spotlight on the Herb

Radish Slaw

Photo credit De Ma Cuisine

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

Ingredients: 

  • Dressing: ½ to 1 t fresh dill, chopped
  • ¼ T fresh basil, chopped
  • ½ T fresh (or ½ t dried) parsley, chopped
  • ½ C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • ½ t apple cider vinegar
  • ½ T olive oil
  • 2 T milk (or cream)
  • ¼ C Greek (or plain) yogurt
  • ½ t honey
  • Slaw: ½ C radish (any kind), grated (or minced)
  • ½ C celery, diced (or minced)
  • 1 C carrot, grated (or minced)

Directions:    

  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!

Simple Suppers

Spaghetti Squash Pancakes

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3 cups spaghetti squash, cooked
  • 3 to 4 Tbsp flour
  • 1/4 cup Parmesan cheese
  • Salt, pepper and garlic to taste
  • Fresh peppers optional

Directions:

  1. To cook the spaghetti squash you cut it in half long ways, scrape the seeds out like a pumpkin, put a small chunk of butter in each half and put in a baking dish, cut sides up. Add about 1/2 inch of water to bottom of pan, cover with foil and bake at 400° for 1 hour. When it is done you can take a fork and run it across the inside of the squash and it will look like spaghetti.
  2. Mix ingredients well and form into very flat cakes as big or small as you wish. Heat a pan and add a small amount of olive oil and fry like a hash-brown. Keep flipping and pressing and you will get a crispy cake.
  3. You can make these to eat as a side dish for pasta or even better use them instead of hash-browns. They have a wonderful mild flavor.

Notes:

Serve with a green salad.


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.

Vegetarian

Vegetable Stir Fry

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

Ingredients:

  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 ½ cup julienne carrots
  • 1-2 cups broccoli florets
  • 1 cup sliced mushrooms
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • 1 tsp hot chili oil
  • 1 tsp sugar
  • 1-2 cups shredded cabbage
  • 1-2 cups sugar snap peas
  • 1 cup sliced green onions or scallions
  • 1 8 oz package soba noodles cooked and kept warm, or steamed rice
  • 2 Tbsp sesame seeds

Directions:

  1. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic, carrots, broccoli, and mushrooms; cook for 2-3 minutes, stirring frequently. 
  2. In a medium bowl, combine broth, soy sauce, sesame oil, hot chili oil, and sugar.  Add broth mixture to vegetable mixture, and cook for 1 minute.  Add cabbage, sugar snap peas, and green onions and cook for 1 minute. 
  3. Serve immediately over noodles or steamed rice.  Top with sesame seeds.

Notes:

You may vary the vegetables according to what you have available.  Asparagus, zucchini, yellow squash, green beans, cauliflower florets, and red, yellow or green peppers would all be good choices.

Author Rachel Oberg

More posts by Rachel Oberg

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