Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 2-5, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Loaded Chicken and Rice Soup

Simple Sides – Carrot Fries and Roasted Brussels Sprouts with Dip

Breakfast for Dinner – Winter Frittata

Vegetarian – Feel Better Soup

Simple Suppers – Slow Cooker Beef With Root Vegetables

Pizza Pizza Pizza – Caramelized Broccoli and Cauliflower Flatbreads (with Rachel O Instructional Video!)


Soup of the Week

Loaded Chicken and Rice Soup

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
  • 1 C carrot (or parsnip), chopped
  • 1 C cauliflower (or radish), chopped
  • to taste, salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • ½ t dried rosemary (or 1 t fresh), broken or chopped
  • 1 t fresh thyme (or ½ t dried)
  • ½ t paprika
  • 1 C cooked chicken, chopped or shredded (I used leftovers)*
  • 2 C rice, cooked (I used leftovers)***
  • 2-3 C greens (like white choi, hon tsai tai, komatsuna, Tokyo bekana, chard, kale, collards, or spinach), chopped
  • 1½-2 C winter squash, chopped (I used leftovers)**
  • 5-6 C chicken stock
  • 1 C milk (any kind)
  • 1-2 T fresh parsley, chopped
  • 1 T unsalted butter (optional)
  • lemon wedges, for serving

Directions:

  1. (*If you’re not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
  2. Heat a soup pot over medium-low heat. Add the oil and when it’s hot, add the carrots through salt (**unless you’re using uncooked winter squash – if you are, add it now). Cook for 7-9 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
  3. Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you’re not using leftover rice, also add ½ C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
  4. Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Simple Sides 

Carrot Fries and Roasted Brussels Sprouts with Dip

Photo credit De Ma Cuisine

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

Ingredients:  

  • 7-8 carrots, cut into ⅜” x ⅜” x 3″ sticks (or French fry shape)
  • 8-10 brussles sprouts, halved or quartered
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: ¾ C yogurt
  • ¼ C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • ½ T honey
  • 1 T balsamic vinegar
  • ¼ to ½ t dried thyme
  • ¼ to ½ t dried parsley
  • ¼ C fresh basil
  • to taste salt
  • to taste pepper
  • ¼ C olive oil

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss veggies with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until veggies are crispy outside, tender inside).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.
Notes:
This makes a lot of dip, but if it’s more than you need, the leftovers will also be great for sweet potato fries, beet chips, roasted broccoli, cauliflower… really any roasted veggie could be amazing… raw veggies, corn or potato chips.

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, roughly chopped
  • 1 C cauliflower, roughly chopped
  • ¼ to ½ C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes (or rutabaga), cooked* and cubed (I used leftovers)
  • 2 stalks green garlic, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 t fresh parsley
  • ¼ t dried thyme
  • 1 T balsamic vinegar
  • 2-3 C greens (like white or red choi, spinach, Tokyo bekana, hon tsai tai, komatsuna, kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • ½ C almond milk
  • fresh parsley, 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 or rutabagas 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 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 parsley.

Vegetarian

Feel Better Soup

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
  • 1 onion, chopped
  • 3 kohl rabi, peeled and chopped
  • 5 red radishes (or any other radish – about 1-2 C), chopped
  • 4 C cauliflower, chopped
  • to taste, salt
  • to taste, pepper
  • 1 t oregano, dried (or 1 1/2 t fresh)
  • 1 t parsley, dried (or 1 1/2 t fresh)
  • 1 t thyme, dried (or 1 1/2 t fresh)
  • 1 t Sriracha (or your favorite hot sauce, or a pinch of cayenne)
  • 4-6 cloves roasted garlic (optional), mashed
  • 1 t dijon mustard
  • 1-2 8 oz. can tomato sauce
  • ½ C lentils (cooked)
  • 8 C water or vegetable stock
  • ½ C uncooked orzo pasta
  • 7 C any kind of greens, chopped
  • 1 T lemon juice
  • 1 t apple cider vinegar

Directions: 

  1. Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
  2. Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
  3. When pasta is almost done, add greens.
  4. When pasta is done and greens are wilted, add lemon and vinegar.
  5. Taste and adjust seasoning if needed.
  6. Serve and feel better soon.

Simple Suppers

Slow Cooker Beef With Root Vegetables

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 onion chopped
  • 4 small red potatoes, quartered (may substitute 2 large yams cut into 2″ pieces)
  • 2 carrots chopped
  • 1-3 turnips, peeled & chopped
  • 1-2 parsnips, peeled & chopped
  • 1-3 lb chuck roast
  • Salt & pepper
  • 3 Tbsp all purpose flour
  • 1-15 oz can tomato sauce
  • 2/3 cup brown sugar
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp mustard powder
  • 1 tsp garlic powder or clove of fresh garlic

Directions: 

  1. Arrange onion, potatoes, carrots, turnip, and parsnip in bottom of slow cooker. Season beef all over with salt and pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  2. Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic. Pour mixture over beef. Cover and cook on LOW for 10-12 hours, or HIGH for 8 hours.
  3. Beef can be shredded before serving.

Pizza Pizza Pizza 
Caramelized Broccoli and Cauliflower Flatbreads

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 1 stalk green garlic, chopped
  • 1 large shallot, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (or pitas, tortillas, or a small baked pizza crust)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil

Directions: 

  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10-15 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-25 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

Author Rachel Oberg

More posts by Rachel Oberg

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