Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 16-19, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Sweet and Spicy Roasted Beet and Carrot Soup

Breakfast for Dinner – Savory Baked French Toast (With Rachel O Instructional Video!)

Simple Suppers – Cabbage Rolls with Bulgur Wheat and Sausage

Quick and Easy – Cornmeal Pancakes with Almond Butter and Apples

Savory Sides – Cauliflower and Broccoli au Gratin

Spotlight on the Herb – Roasted Potatoes and Carrots


Soup of the Week

Sweet and Spicy Roasted Beet and Carrot Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 large beet (about 2 C), peeled and cut into ½” cubes
  • 3 t olive oil, divided
  • to taste salt
  • to taste pepper
  • 3 carrots (about 1½ C), cut into ½” chunks
  • ¼ head of cauliflower (about 2 C), cut into bite sized pieces
  • 1 T olive oil
  • 2 cloves garlic, diced
  • 2 T balsamic vinegar
  • 4 C vegetable stock
  • 2 C water
  • to taste salt
  • to taste pepper
  • good sprinkle cayenne
  • lemon slices, for serving
  • ½ t dill (optional), finely chopped, for topping

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
  3. Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
  4. Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and carrots from the oven. Flip cauliflower, and roast 10 minutes more.
  6. Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
  7. Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.
Notes:
*If you don’t care if the cauliflower turns pink, you’re welcome to add it now.

Breakfast for Dinner

Savory Baked French Toast

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:  

  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna/choi
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Directions:

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

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.

Quick and Easy

Cornmeal Pancakes with Almond Butter and Apples

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 apple, chopped
  • 1 t lemon juice
  • 1/2 C cornmeal
  • 1/2 t baking soda
  • 1 t baking powder
  • pinch salt
  • 1 egg
  • 1/2 T maple syrup
  • 1 t coconut oil (plus more for cooking)
  • 1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
  • almond butter, for serving
  • lemon zest, for serving
  • maple syrup, for serving
  • lemon juice, for serving

Directions: 

  1. Toss apples with lemon juice. Set aside.
  2. Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  3. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  4. Serve topped with almond butter, apples, lemon zest, maple syrup, and lemon juice.

Savory Sides 

Cauliflower and Broccoli au Gratin

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 lb cauliflower florets
  • 1 lb broccoli florets
  • ½ cup water
  • 4 ounces cream cheese, cubed
  • ¼ cup milk
  • ½ cup sour cream
  • 1 ½ cups shredded cheddar cheese
  • 10 Ritz crackers, crushed
  • 3 tbsp grated Parmesan cheese

Directions: 

  1. Combine vegetables in a 2 quart casserole. Add water and cover with lid.  Cook on stovetop until tender or microwave on high for 8-10 minutes; drain.
  2. Heat cream cheese and milk until cream cheese is melted and mixture is well blended.  Stir in sour cream and pour over vegetables.  Sprinkle with cheddar cheese.  Mix cracker crumbs and Parmesan cheese and sprinkle over veggies.  Bake in 350º oven for 15 minutes or until cheese is bubbly and melted.

Spotlight on the Herb 

Roasted Potatoes and Carrots

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 1/3 cup olive oil
  • 3 medium Carrots cut into 1½ inch thick circles
  • 1 ½ cup Brussels sprouts halved (optional)
  • 4 cups Red, Yellow, or Russet potatoes cut into wedges or slices
  • 1 cup Sweet Potatoes cut into wedges or slices (optional)
  • 1 Tbs Oregano, fresh or dried
  • 1 Tbs Rosemary, fresh or dried
  • 1 Tbs Thyme, fresh or dried
  • 1 Tbs Basil, fresh or dried
  • ¼ tsp Sea Salt
  • 2 Tbs freshly ground black pepper

Directions: 

  1. Preheat oven to 400 degrees.
  2. Grease 11 x 17 inch baking sheet with the olive oil. Place vegetables on baking sheet and add the, minced fresh, or dried, herbs; salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Spread out evenly and bake for 35 to 40 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply