Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 17-20, 2014

At a Glance – Recipes Inspired by the Box

Vegan – Vegan Roasted Butternut Squash Soup

Vegetarian – Broccoli Gratin

Simple Suppers – Shepherd’s Pie

Spotlight on the Herb – Oefs en Cocotte (or, Shirred Eggs with Fresh Herbs)

Pizza! Pizza! Pizza! – Veggie Pizza with Artichoke Hearts

Super Salads – Warm Spinach and Orange Salad


Vegan

Vegan Roasted Butternut Squash Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 small butternut squash (about 3-4 C when cooked), halved, seeds removed
  • 2 t olive oil
  • ⅛ t allspice
  • pinch cayenne
  • pinch nutmeg
  • ½ t dried thyme, crumbled (or ½ T fresh thyme, chopped)
  • 1 T honey
  • to taste, salt
  • 1 to 1½ C coconut milk
  • 2 C water (or more if desired)
  • 1 T lemon juice
  • olive oil, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Drizzle the cut side of the squash with olive oil. Place oil side down on a baking sheet. Bake at 350F for 45-60 minutes, or until flesh pierces easily with a fork.
  3. Scoop flesh out of skin and place in a soup pot. Add seasonings, honey, coconut milk, and water. Cover and bring to a boil. Uncover, and reduce to a simmer and cook for 10 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice. Blend to desired consistency (with a hand blender or a countertop blender). Taste and adjust seasoning.
  5. Serve with a drizzle of good olive oil.

Vegetarian 

Broccoli Gratin

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 5-6 cups broccoli, or cauliflower, or combination
  • 2 tbsp oil
  • 1 onion thinly sliced
  • 1 clove garlic minced
  • ¼ cup flour
  • 2 cups milk
  • 1 tsp salt or to taste
  • ¼ tsp pepper Pinch each ground nutmeg and ground red pepper
  • 1 cup cheddar cheese shredded
  • Topping
  • 1 cup bread crumbs
  • 1 tbsp butter melted
  • ¼ cup Parmesan cheese grated
  • 2 tbsp fresh chopped parsley

Directions: 

  1. Preheat oven to 350º.
  2. Steam vegetable just until crisp tender. Drain well and set aside.
  3. In a small saucepan sauté the onion and garlic in oil until fragrant and tender. Sprinkle flour on onion and garlic. Cook stirring constantly for about 3 min. without browning.  Whisk in milk and bring to a boil. Add spices and cook 5 min.
  4. Stir in shredded cheddar cheese and remove from heat. Combine with broccoli and transfer to a 2 qt casserole or glass baking dish. Combine topping ingredients and sprinkle on top of vegetable mixture. Bake in preheated oven for about 20 minutes.

Simple Suppers

Shepherd’s Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ lb. ground beef
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 head broccoli, chopped
  • 1 C cauliflower, chopped
  • 4 brussels sprouts, chopped
  • 2 small radishes or 1/2 lg. (watermelon, black Spanish, or a chunk of diakon will work great too) chopped
  • 1 small onion, chopped
  • to taste, salt
  • to taste, pepper
  • ½ t chili powder
  • ½ t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C peas (frozen are fine)
  • 5 cloves garlic or 1 bunch green garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • ¼ C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • ½ to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder

Directions:

  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add carrot through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  3. Add peas and garlic, cook 1 minute.
  4. Add balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.

Spotlight on the Herb
Oefs en Cocotte (or, Shirred Eggs with Fresh Herbs)
Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients:

  • 3 eggs (make ‘em good ones- it really counts here)
  • 1 tablespoon heavy cream
  • 1/2 tablespoon butter
  • 1 tablespoon finely chopped fresh herbs- any combination of parsley, rosemary, tarragon, thyme or basil
  • 1 tablespoon freshly grated parmesan
  • 2 cloves garlic, finely minced
  • salt and freshly ground pepper

Directions:

  1. Preheat your broiler to medium high.
  2. In a small bowl, combine the herbs, parmesan, and garlic. Crack the eggs into a ramekin or tea cup. (They must be ready so that you can act fast).
  3. Put the butter and cream into a large ramekin, small gratin dish or other oven safe dish. Put the dish about six inches under the broiler until the butter and cream starts to bubble and sizzle. Watch it carefully–it will burn quickly. Remove the dish from the oven, and pour the eggs into the hot dish over the bubbling cream, taking care not to break the yolks. Sprinkle the herb mixture over the top, and add a bunch of salt and pepper. Put under the broiler and cook for 3-4 minutes, or until the whites are cooked but the yolks are visibly liquid.

Pizza! Pizza! Pizza!

Veggie Pizza with Artichoke Hearts

Photo credit De Ma Cuisine

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

Ingredients:

  • 3 large artichoke hearts (choke removed), halved (save leaves to steam and eat)
  • water
  • 1 pizza crust
  • 1 C tomato sauce
  • ½ to 1 t fresh rosemary, chopped
  • to taste salt
  • to taste pepper
  • ¼ to ½ t red pepper flakes
  • 1 lemon, zested and juiced
  • 1 small carrot, grated
  • ¾ C gruyère cheese, grated
  • ¼ C parmesan cheese, grated

Directions:

  1. Pre-heat oven according to your favorite pizza crust recipe.
  2. Place artichoke hearts in a steamer basket in a pot with about 1″ boiling water in the bottom. Cover and cook for about 15 minutes, or until artichokes are tender. Roughly chop and set aside.
  3. To make sauce: Combine tomato sauce with rosemary, seasonings, lemon zest and juice. Taste and adjust seasoning if needed.
  4. Roll out pizza dough.
  5. Top crust with sauce, cheese, veggies, and a little more cheese.
  6. Bake according to crust recipe until crust is crispy and slightly browned and cheese is melted.
Notes:
The sauce is enough for 3-4 pizzas. Freeze any leftovers for next time.

Super Salads

Warm Spinach and Orange Salad

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 bunch arugula
  • ¼ C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper

Directions: 

  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

Author Rachel Oberg

More posts by Rachel Oberg

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