Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 24-27, 2014

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Winter Frittata

Soup of the Week – Cream of Broccoli Soup

Spotlight on the Herb – Carrot Dill Spread

Quick and Easy – Paris Potatoes

Vegetarian – Potato Topped Vegetables

Savory Sides – Southern Collard Greens


Breakfast for Dinner

Winter Frittata

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 T olive oil
  • ½ onion, chopped
  • 1 C broccoli, roughly chopped
  • ¼ to ½ C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • ¼ t red pepper flakes
  • 1 t fresh parsley
  • ¼ t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • ½ C almond milk
  • fresh basil, chiffonade-style or 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 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, tomato, 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 basil.

Soup of the Week

Cream of Broccoli Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 4 Tbsp butter
  • 1 onion, chopped
  • 2 stalks celery or fennel, chopped
  • 6 cups chicken broth
  • 8 cups broccoli florets
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 4 cups milk*
  • Salt and pepper to taste
  • 2 potatoes
  • *Substitute 1 cup of milk with heavy cream for a creamier soup

Directions: 

  1. Melt 4 Tbsp butter in medium stock pot, and sauté onion, celery or fennel until tender. Add broccoli, potato, and chicken broth, cover and simmer for 10-20 minutes.
  2. Puree soup and return to heat. In a small saucepan, over medium heat, melt 6 Tbsp butter, stir in flour and add milk. Stir until bubbly and thick, and add to soup. Season with salt and pepper and serve.

Spotlight on the Herb

Carrot Dill Spread

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

See original recipe here

Ingredients:

  • 3 large carrots, peeled and chopped into 1 inch pieces
  • 1 cup fresh dill, chopped, plus 1/4 cup dill chopped kept to the side
  • 4 ounces feta cheese
  • 1 cup toasted walnuts
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh lemon juice
  • salt to taste

Directions: 

  1. Combine all ingredients except the extra 1/4 cup dill in a food processor. Puree until fairly smooth.
  2. Stir in remaining dill, and add salt to taste.

Quick and Easy

Paris Potatoes

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 4 red potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt

Directions:

  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

Vegetarian 

Potato Topped Vegetables

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

Ingredients:

  • 2 carrots diced
  • 2 cups broccoli, cauliflower, or ½ & ½ mix
  • 2-3 spring onions
  • 1 can green beans or 1 cup fresh
  • 2 Tbsp butter
  • 2 ½ Tbsp flour
  • 2/3 cup vegetable stock
  • 2/3 cup white wine
  • 2/3 cup milk
  • ½ cup mushrooms (optional)
  • 1 Tbsp dried sage or 2 Tbsp fresh
  • Topping
  • 1-2 lbs potatoes diced
  • 2 Tbsp butter
  • 4 Tbsp plain yogurt
  • ¾ cup grated Parmesan cheese
  • Salt & pepper to taste
  • 1 tsp fennel seeds

Directions:

  1. Preheat Oven to 375º.
  2. Cook the carrots, broccoli, cauliflower, and fresh beans in boiling water for 10 minutes, until just tender. Drain vegetables and set aside.
  3. Melt butter in a pan. Stir in the flour and cook over low heat for 1 minute. Remove from heat and stir in stock, wine and milk. Return to the heat and bring to a boil, stirring constantly, until thickened.
  4. Stir in vegetables, canned beans and spices. Cook the potatoes, and parsnips if using, in a pan of boiling water for 10-15 minutes. Drain and mash with butter, yogurt and half of the Parmesan cheese. Season to taste.
  5. Spoon the vegetable mixture into a 4 cup pie dish or casserole dish. Spoon the potato mixture over the top, sprinkle with the remaining cheese and cook in oven for 30-35 minutes or until golden brown.

Savory Sides

Southern Collard Greens

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 bunch collard greens rinsed, trimmed and chopped
  • 2 smoked ham hocks
  • 2 cans (10.5 ounce) chicken broth
  • 21 ounces water
  • 1 Tbsp distilled white vinegar
  • Salt and pepper to taste

Directions:

  1. Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low and simmer 1 hour.

Author Rachel Oberg

More posts by Rachel Oberg

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