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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Dec 16-19

At a Glance – Recipes Inspired by the Box

Soup of the Week – Minestrone the Third

Something for the Sweet Tooth – Pumpkin Cake Roll

Savory Sides – Hot Napa Slaw

Vegetarian – Black Bean and Butternut Squash Chili

Quick and Easy – Roasted Broccoli and Fried Egg Sandwich

Simple Suppers – Chicken Pot Pie


Soup of the Week

Minestrone the Third

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

1/2 pkg. rice penne pasta

1 t olive oil

1/4 C korean daikon radish, chopped

1 head broccoli, chopped

1 C cauliflower, chopped

2 carrots, chopped

1 shallot or onion, chopped

1/4 C water

6 cloves garlic, chopped

1/2 C peas

1 C spinach, chopped

1 C napa cabbage, chopped

3 T balsamic vinegar

1 1/2 to 2 t salt

1 1/2 to 2 C diced tomatoes

2 T tomato paste

1 1/2 to 2 C garbanzo beans, cooked

1 1/2 to 2 C cannellini beans, cooked

3 C vegetable stock

3 C water

1/2 T fresh oregano, chopped

1/2 t dried thyme

1/2 t dried basil

1 t fresh rosemary

1 T lemon juice

lemon wedges, for serving

parmesan cheese, for serving

Directions:

Heat soup pot, add olive oil; add radish, broccoli, cauliflower, carrot, shallot, and 1 t salt. Cook covered over medium-low heat for 5 minutes, stirring occasionally. Add 1/4 C water, cook covered for 5 minutes more. Add garlic and cook 2 minutes. Add vinegar, tomato paste, spinach, cabbage, and peas; cook 2 minutes.
Add stock, water, and herbs; bring to a boil. Reduce to a simmer and cook 10-20 minutes, or until veggies are tender. Add 1 T lemon juice.
Cook pasta, but do not add to soup. Drain and keep warm.
Add beans to soup, cook 3 minutes.
Taste and adjust seasoning.
Place a scoop of pasta in a bowl, add soup, and top with parmesan cheese and a squeeze of lemon.
Notes:
This could be made in the Crock Pot too. Add the lemon juice, spinach, and cabbage in the last 30 minutes of cooking. Just cook the pasta separately. Leftovers can be frozen, without pasta.

Something for the Sweet Tooth

Pumpkin Cake Roll

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

3 eggs beaten

1 cup sugar
2/3 cup pumpkin pulp
1 tbsp lemon juice
2/3 cup flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup powdered sugar
¼ cup butter, softened
1 package cream cheese

1 tsp vanilla

Directions:

Preheat Oven to 325º. Prepare the filling by blending together and creaming. Butter and grease a 10 x 15 jelly roll pan. Mix together the eggs, sugar, pumpkin, and lemon juice.  Sift together the flour, cinnamon, nutmeg, and ginger.  Add to wet ingredients and mix well.  Spread into pan and bake for 15 to 20 minutes.  Remove from oven and allow to cool.  Remove the cake from pan and place on a tea towel.  Roll up the cake with the towel. Unroll the cake and spread with cream cheese filling and roll up again without the towel.  Wrap with plastic wrap and refrigerate until ready to serve.  Sprinkle with powdered sugar and slice into 8-10 servings.


 

Savory Sides

Hot Napa Slaw

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

1/2 large napa cabbage, chopped

1/2 T dijon mustard
3 cloves garlic, minced
1 large shallot (about 1 C), chopped
1 T balsamic vinegar
1/2 t salt
pepper
1/4 C water
1 T olive oil
2 T butter

Directions:

Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
Taste and adjust seasoning if needed.

Vegetarian
Black Bean and Butternut Squash Chili

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes

1 T butter

1 T plus 1 t olive oil, divided

2 carrots, chopped

6 cloves garlic, diced

1 shallot, chopped

1 T lemon juice, divided

1 T maple syrup

dash t cayenne

1/4 t red pepper flakes

pinch cumin

1 t plus 1/4 t salt, divided

1/4 t pepper

1/2 T apple cider vinegar

2 1/2 C vegetable stock

2 1/2 C black beans, cooked

1 T parmesan cheese/serving, grated, for topping

lemon wedges, for topping

Directions:

Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
Serve topped with parmesan cheese and a lemon wedge to squeeze over top.

Quick and Easy 

Roasted Broccoli and Fried Egg Sandwich

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

3-4 C broccoli, cut into small pieces

1/2 C spinach
2 t olive oil
salt, to taste
pepper, to taste
1/4 C green onion, chopped
dijon mustard
2 oz. (1/8 C) parmesan cheese, grated
lemon wedges
crusty bread or rolls

eggs (1 per serving)

Directions:

Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, 1/4 t salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it’s slightly crispy).
Cook egg(s), sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you’re using a cast iron), until yolk is to desired doneness.
Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.

 

Simple Suppers

Chicken Pot Pie

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

1 T olive oil

½ C carrots, chopped or diced
1 onion, chopped or diced
1 C potatoes, chopped or diced
1/2 C daikon radish, chopped
1 C broccoli, chopped
1 C cauliflower, chopped
1 t fresh savory, chopped
¼ t dried rosemary
¼ t dried thyme
1 t fresh oregano, chopped
¼ t dried parsley
to taste, salt
to taste, pepper
¾ C peas (frozen are fine)
3-4 cloves garlic, diced
1-2 T lemon juice
½ t dijon mustard
1½ to 2 C cooked chicken, shredded
2 T all purpose flour (or 1 T cornstarch for gluten free)
1½ C cold water (or stock)
½ C milk
1 pie crust

1 egg white, beaten with a fork

Directions:

Pre-heat oven to 375F.
Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
Taste and adjust seasoning if needed.
Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.

Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.

Notes:

Serve with Warm Arugula and Orange Salad.

Author Rachel Oberg

More posts by Rachel Oberg

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