was successfully added to your cart.

Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 10-13, 2014

At a Glance – Recipes Inspired by the Box

Perfect Pastas – Spinach and Cheese Lasagna

Vegetarian – Collard Greens and Artichoke Dip

Creative Casseroles – Scalloped Root Veggies with Gorgonzola

Spotlight on the Herb – Preserved Lemon and Rosemary Focaccia

Something for the Sweet Tooth – Orange Poppy Seed Muffins

Soup of the Week – Rachel’s Beef Stew


Perfect Pastas

Spinach and Cheese Lasagna

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 lb. lasagna noodles
  • 6-8 C spinach (collards, kale, or chard will also work), chopped
  • salt
  • pepper
  • pinch nutmeg
  • 2 slices bacon, cooked and crumbled
  • 2 C (16oz.) cottage cheese
  • 1/4 C Greek yogurt
  • 6 cloves garlic, diced
  • 1/2 C spring onion, diced
  • 2 T olive oil
  • 4-6 C tomato sauce
  • 2 C (16 oz.) fresh mozzarella, 1/2″ cubes
  • 1 1/2 C parmesan, grated (divided 1 C, 1/2 C)
  • 1/2 C water (opt.)
  • 1 T olive oil
  • Fresh herbs for topping (like basil, parsley, oregano)
  • Parmesan cheese, for topping.

Directions:

  1. Boil water. Pre-heat oven to 350F.
  2. Heat pan, add olive oil. Add garlic and onion, cook 2 minutes. Add seasonings and spinach, a little bit at a time and wilt.
  3. Mix cheeses, cottage cheese, and yogurt.
  4. Cook pasta for 8-10 minutes.
  5. In greased 9×13 oven-safe dish, layer: tomato sauce, noodles (don’t overlap them), cheese mixture, a bit of tomato sauce, noodles, spinach mixture, noodles… sprinkle bacon over one layer… repeat until all ingredients are gone (unless you have extra noodles, don’t pile those on!). Top layer should have tomato sauce.
  6. Bake at 350F for 30 minutes. Top with a sprinkle of olive oil (opt.), pour a bit of water around the side (if noodles need a bit more liquid), and top with reserved parmesan cheese and bake an additional 10 minutes.
  7. Let rest 10 minutes before serving.
  8. Serve topped with a little more parmesan and some fresh herbs.

Vegetarian

Collard Greens and Artichoke Dip

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

Ingredients:

  • 4 tbsp butter
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • ¼ cup flour
  • 1 pint heavy whipping cream
  • 2/3 cup grated Parmesan cheese
  • ½ cup shredded cheddar cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ lemon juiced
  • Dash hot sauce
  • Dash Worcestershire sauce
  • 1 bunch collard greens, cooked and drained
  • 2 cups artichoke hearts, cooked and chopped

Directions: 

  1. Melt butter over medium heat. Add garlic and shallots and sauté until tender. Stir in flour and cook for 1 minute. Slowly whisk in the cream and turn up the heat until thickened.
  2. Add the cheeses. Stir until melted.  Add salt, pepper, lemon juice, hot sauce and Worcestershire sauce.
  3. Fold in collard greens and artichoke hearts. Bake for 15 minutes until golden brown.

Creative Casseroles

Scalloped Root Veggies with Gorgonzola

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • ¼ C gorgonzola, crumbled
  • 1 C cheddar, grated, divided
  • ½ C parmesan, grated, divided
  • 2 oz. (about ¼ C) cream cheese
  • 2 T chives, chopped
  • 4 cloves garlic, chopped
  • olive oil/coconut oil, to grease the baking dish
  • 1 T honey
  • salt
  • pepper
  • 1 T dijon mustard
  • pinch cayenne
  • 2-3 C milk
  • 1 C yogurt (I used Greek)
  • flour
  • 2 carrots, thinly sliced (about ⅛” slices)
  • 2 beets, thinly sliced (about ⅛” slices)
  • 2-4 rutabagas, thinly sliced (about ⅛” slices)
  • 1 turnip, thinly sliced (about ⅛” slices)

Directions:

  1. Whisk together gorgonzola, ½ C cheddar, ¼ C parmesan, cream cheese, chives, garlic, honey, salt, pepper, dijon, cayenne, milk, yogurt. (Doesn’t need to be smooth – cheese lumps are fine.)
  2. Grease 9×13 oven proof dish with oil. Pre-heat oven to 375F.
  3. Layer beets on bottom. Sprinkle with a bit of flour. Spoon a bit of cheese mixture over. Top with layer of rutabagas. Sprinkle with flour. Spoon a bit of cheese mixture over. Top with a layer of carrots. Sprinkle with flour. Spoon a bit of cheese mixture over. Repeat until all veggies are gone. Pour remaining cheese mixture over top.
  4. Cover with foil. Bake for 60-90 minutes. Uncover (once veggies are tender), sprinkle with remaining cheese, bake an additional 20-30 minutes.

Notes:

For a shorter cooking time, steam the root veggies until they are partially cooked, then thinly slice and assemble as directed.


Spotlight on the Herb

Preserved Lemon and Rosemary Focaccia

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

See original recipe here

Ingredients:

  • 1 package (2 1/4 teaspoons) instant yeast (different than active dry!)
  • 1 cup warm water
  • 2 tablespoons sugar
  • 4 to 4 1/2 cups unbleached bread flour
  • 1 tablespoon salt
  • 1/2 cup olive oil, plus extra for greasing
  • 4 tablespoons cornmeal
  • the peels of two preserved lemons, chopped
  • 2 tablespoons roughly chopped fresh rosemary
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Combine the yeast and the warm water in the bowl of a stand mixer fit with the dough hook. Stir to combine, and let stand until foamy, about 3 minutes. Then, with the mixer running on low speed, slowly add the flour to the yeast mixture. Dissolve the salt in a few tablespoons of water, and add that to the bowl, as well as 1/4 cup of the olive oil. Raise the speed to medium, and knead the dough with the dough hook until the dough is smooth and stretchy, about 8 minutes. Coat the ball in olive oil, put it into a bowl, and cover with plastic wrap. Let the dough rise in a warm place until it’s puffy and pretty much doubled in size, 45 minutes to an hour.
  2. Drizzle a sheet pan with olive oil, then sprinkle it with cornmeal. Put the ball of dough on the sheet pan, and stretch and press it until it’s an oblong shape nearly as big as the pan. Let the dough sit for 20 minutes. Preheat the oven to 400 degrees.
  3. Use your fingers to dimple the whole surface of the dough. Brush the dough with the remaining 1/4 cup olive oil. Sprinkle the preserved lemon peels and rosemary over the surface of the dough. Top with the Parmesan cheese and several grinds of pepper. Bake on the lowest rack of the oven until just starting to brown, about 30 minutes.

Something for the Sweet Tooth

Orange Poppy Seed Muffins

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

See original recipe here (loosely adapted from Lorna Sass Whole Grains Every Day, Every Way)

Ingredients:

  • 2 Cups Spelt Flour
  • 2 T poppy seeds
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 large egg
  • 3/4 cup plain yogurt
  • 1/2 cup light brown sugar
  • 6 T melted butter, plus more for greasing
  • 1 T grated orange rind
  • 2 1/2 T fresh squeezed orange juice
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 400 degrees. Butter your muffin tin.
  2. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a medium bowl, lightly beat the egg. Whisk in the yogurt, brown sugar, butter, orange zest, juice, and vanilla. It will look lumpy.
  4. Stir wet into dry. Do not overmix.
  5. Divide among muffin cups, bake until a knife comes out clean, 11 to 13 minutes.
  6. Eat same day, or freeze.

Soup of the Week

Rachel’s Beef Stew

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1½ lbs stewing beef, patted dry
  • 2T flour
  • 2T olive oil
  • 6 red spring onions, chopped
  • 1C carrots, chopped
  • 1 C cauliflower, chopped
  • 5 cloves garlic, diced
  • 1 LB mushrooms, sliced
  • to taste, salt
  • to taste, fresh ground pepper
  • pinch nutmeg
  • 1 t fresh rosemary, chopped
  • ½ bottle red wine
  • 6-8 C beef stock
  • 2-4 C water
  • 1T aged balsamic vinegar
  • 3 potatoes, cut into small cubes
  • 2 T flour and ¼ C water (opt. if it needs more thickening)

Directions: 

  1. Heat pan medium heat; add oil; add beef; sprinkle with 1T flour; brown. (Can do in batches so the pan isn’t overcrowded – use 1T per batch.)
  2. Add onion, carrot, and cauliflower; about 3 minutes (or until onion is getting soft and translucent). Add garlic and mushrooms; about 3 minutes. Add salt, pepper, nutmeg, and rosemary.
  3. Add wine; de-glaze the pan by scraping the good bits off the bottom (a result of browning the meat). Cook a few minutes, then add the stock, water, balsamic vinegar and potatoes. Bring to a boil; keep boiling until potatoes are tender (15 min or less); turn heat down to low.
  4. Simmer 2 hours. If it doesn’t get thick enough, add flour and water mixture (whisk 2T flour with ¼ C cold water, then pour into soup). 
  5. Taste and adjust seasoning if needed.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply