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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 23-26, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Broccoli and Cauliflower Stem “Pasta”

Super Salads – Mache and Citrus Salad (With Rachel O Instructional Video!)

Pizza Pizza Pizza – Veggie Pizza with Artichoke Hearts

Soup of the Week – Cannellini and Mizuna Soup with Feta 

Simple Suppers – Not Your Average Spinach-Artichoke Dip (With Rachel O Instructional Video!)

Breakfast for Dinner – Kohlrabi Quiche


Spotlight on the Herb

Broccoli and Cauliflower Stem “Pasta”

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ lb. brussels sprouts, quartered
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2½ – 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t fresh rosemary (or ½ t dried), chopped
  • ¼ t dried thyme (or ½ t fresh)
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • 1-2 T fresh parsley, chopped
  • 2 T lemon juice
  • 1-2 T parmesan, shaved
  • 2-4 T almonds, chopped

Directions:

  1. Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
  2. Bring 1″ water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.

Super Salads

Mache and Citrus Salad with Beet Chips and Buttermilk Dressing

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

Buttermilk Dressing:

  • 2 T lemon juice
  • pinch t salt
  • pinch t pepper
  • 2 T olive oil
  • 1 t dijon
  • 1 T white vinegar
  • 1/2 C milk (or 1/2 C buttermilk and omit vinegar)
  • 1/2 T honey

Beet Chips:

  • 4-8 small beets, peeled and thinly sliced
  • 2 t olive oil
  • to taste salt
  • to taste pepper

Salad:

  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing

Directions:

Dressing:

  1. Pour vinegar into a measuring cup. Add milk and fill to 1/2 C line. Stir and let sit for 5 minutes.
  2. Whisk in lemon juice, salt, pepper, dijon, and honey. Stream in olive oil, whisking as you do.

Beet Chips:

  1. Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
  2. Remove from oven and cool.

Salad:

  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

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!

Soup of the Week

Cannellini and Mizuna Soup with Feta 

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped (or mixture of carrot and radish)
  • to taste, salt
  • to taste, pepper
  • 1 clove garlic, chopped
  • 1 T red wine vinegar
  • 4-5 C vegetable stock
  • 1-15 oz. can cannellini beans, drained and rinsed
  • 1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
  • 1 C (1 bunch) mizuna (or beet greens, kale, spinach, or chard) (washed well, including stems, to save for stock), chopped
  • ½ T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping

Directions: 

  1. Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
  2. Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
  3. Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
  4. Serve topped with feta.

Simple SuppersNot Your Average Spinach-Artichoke Dip 

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving

Directions: 

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
Notes:
This dip can be made ahead of time and re-heated in the oven (re-heat covered with tinfoil or a lid), or it can be served cold. It can be eaten right away, topped with a little more cheese; or topped with cheese and baked until the cheese is melted. Bacon would be a great addition to this dish. Cooked, crumbled, and sprinkled on top when serving. Yields 4C. Serving size for an appetizer. As a side dish or main dish it would vary.

Breakfast for Dinner 

Kohlrabi Quiche

Photo credit AHO Kitchen Team

Recipe via AHO Kitchen Team (adapted slightly)

Ingredients: 

  • 1 pie crust
  • 1 kohlrabi bulb with greens
  • 6-8 cherry tomatoes or 1/4 cup roasted or dried tomatoes
  • 1 medium onion
  • 3/4 cup sharp cheddar cheese, grated
  • 3 strips bacon (optional)
  • (any extra greens you need to use)
  • 6 eggs
  • 1 cup milk
  • salt and pepper to taste

Directions: 

  1. Preheat oven to 400 degrees.
  2. Cook bacon in skillet. Use bacon grease to saute chopped onion and chopped kohlrabi stalks for 5 to 7 minutes. Add chopped kohlrabi greens and saute 2 minutes to wilt. Squeeze out extra liquid from greens mixture. Grate kohlrabi bulb.
  3. Roll out your crust and place in pie pan. Fill with cooked bacon, onion, kohlrabi greens, grated kohlrabi, cherry tomatoes, and grated cheese.
  4. In a separate bowl, mix 6 eggs with 1 cup milk. Add salt and pepper to taste and then pour over top of ingredients in the pie crust.
  5. Bake until the center is set and the top of the quiche is browned nicely, about 30 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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