Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Dec 15-18, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Cabbage Rolls with Bulgur Wheat and Sausage

Savory Sides – Scalloped Sweet Potato Stacks

Breakfast for Dinner – Winter Frittata

Something for the Sweet Tooth – Rich Chocolate Beet Muffins

Super Salads – Massaged Kale Salad with Radish and Apple

Spotlight on the Herb – Lemongrass and Citrus Poached Salmon


Simple Suppers

Cabbage Rolls with Bulgur Wheat and Sausage

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2½ – 3 C tomato sauce (see post for link to recipe)

Directions:

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9×13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

Savory Sides

Scalloped Sweet Potato Stacks

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:  

  • 1½ lbs sweet potatoes, peeled and thinly sliced
  • 2 tsp chopped fresh thyme
  • 1 garlic clove, pressed
  • ⅔ c heavy cream
  • 1 c shredded mozzarella cheese
  • ½ to ¾ tsp salt
  • ¼ tsp ground pepper

Directions:

  1. Layer half of sweet potatoes in a lightly greased 12 cup muffin pan. Sprinkle with 1½ tsp thyme and ½ cup cheese. Top with remaining sweet potatoes.
  2. Microwave cream and next ingredients and remaining thyme. Pour cream mixture into muffin cups about 1 tbsp per cup.  Bake at 375°, covered with foil for 30 minutes.
  3. Uncover and sprinkle with remaining cheese. Bake 5 to 7 minutes or until cheese is melted. Let rest 5 minutes.
  4. Run a knife around each cup and lift stacks from cups using a spoon.

Breakfast for Dinner

Winter Frittata

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1-2 T olive oil
  • ½ onion, chopped
  • 1 C broccoli or cabbage, roughly chopped
  • 1/4 C radish (any kind), chopped
  • ¼ to ½ C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes (or sweet potatoes), cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • ¼ t red pepper flakes
  • 1 t fresh (or 1/2 t dried) parsley
  • ¼ t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • ½ C almond milk
  • fresh basil, chiffonade-style or chopped, for topping

Directions:    

  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.

Something for the Sweet Tooth

Rich Chocolate Beet Muffins

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 ½ cups beets, pureed
  • ½ cup water or reserved beet juice
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup semisweet chocolate chips
  • ¼ cup nuts (optional)

Directions:

  1. Quarter or halve beets depending on size, steam, rub peels off, slice and puree.
  2. Line muffin tins with paper or grease them.
  3. In a large bowl, combine beet puree, beets juice or water, sugar, eggs, and vanilla. In a separate bowl combine flour, cocoa powder, baking soda and salt. Add the beet mixture, chocolate chips and nuts to the flour mixture. The batter will be maroon in color but the cooked product will be dark fudge brown.
  4. Fill muffin tins ¾ full and bake at 350F for 30-35 minutes or until a toothpick comes out clean. You may use 2 loaf pans as an alternative and make sweet bread instead of muffins.

Super Salads

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.

Notes:

Serve with a hearty Winter Squash Soup, for a nice soup and salad meal.


Spotlight on the Herb

Lemongrass and Citrus Poached Salmon

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 ½ pounds salmon fillets
  • 1 quart chicken stock
  • 1 quart orange juice
  • 2 cups white wine
  • 1 small onion chopped
  • 2 tbsp minced garlic
  • 1-2 cups chopped lemongrass
  • 1 tsp salt
  • 1 tsp white pepper

Directions:

  1. Remove skin from salmon.
  2. In a large pot combine chicken stock, orange juice, white wine, onion, garlic and lemongrass.  Season with salt and white pepper.  Bring to a boil, continuing for about 5 minutes.  Reduce to a low simmer.  Place the salmon in the poaching liquid until flaky and tender about 5 minutes.

Notes:

Serve with a green salad with lettuce, carrots, and sugar snap peas with a lemongrass vinaigrette.

Author Rachel Oberg

More posts by Rachel Oberg

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