Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 9-12, 2015

At a Glance – Recipes Inspired by the Box

Perfect Pastas – Vegetarian Lasagne

Spotlight on the Herb – Beet and Beef Borscht

Simple Suppers – Bulgur Wheat with Sausage and Apples

Vegetarian – Browned Butter and Four Cheese Broccoli Soup

Gluten-Free – Shepherd’s Pie of the South

Creative Casseroles – Sweet Potato and Apple Casserole


Perfect Pastas

Vegetarian Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t olive oil
  • 1 butternut squash, halved, seeds removed (you could also use a mixture of roasted carrots, sweet potatoes, and winter squash – you could even add cauliflower)
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: beet greens, chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna…)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1½ C parmesan cheese, grated
  • lemon slices, for serving

Directions:

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8×8 or 9×9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.

Spotlight on the Herb 

Beet and Beef Borscht

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

Ingredients:  

  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion (or 2 leeks), chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 C radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 2 T fresh dill, chopped (plus more for serving)
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)

Directions:

  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, about 10 minutes or until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1 hour, adding more stock or water if it gets too thick. Add dill in last 10 minutes of cooking.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dollop of yogurt and some fresh dill.

Simple Suppers 

Bulgur Wheat with Sausage and Apples

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free – adjust cooking time accordingly)
  • 2 C water
  • 1 T olive oil
  • 1 C carrots* (or zucchini in the summer), chopped
  • to taste salt
  • to taste pepper
  • 2 C apple, chopped
  • 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
  • 2-3 T Greek or plain yogurt
  • splash whole milk (any kind you like – cow, almond, coconut…)
  • ½ C parmesan, grated (optional)
  • lemon wedges, for serving
  • *butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Directions:    

  1. Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
  2. Heat a pan, add the olive oil, and when it’s hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
  3. Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a squeeze of lemon.

Vegetarian 

Browned Butter and Four Cheese Broccoli Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion or 1 leek, chopped
  • 1 medium carrot, chopped
  • ½ C radish
  • 1-2 cloves garlic, minced
  • ¼ T red pepper flakes
  • 1 t salt, or to taste
  • ¼ t pepper
  • 1 T balsamic vinegar, divided (1/2 T, ½ T)
  • ½ t dijon mustard
  • 1 T all purpose flour mixed with ¼ C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated

Directions: 

  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
  3. Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great). Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.

Gluten-Free 

Shepherd’s Pie of the South

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 onion or leek, chopped
  • 1 C (about 5 leaves) collard greens, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • ½ to 1 t red pepper flakes
  • 1 t salt
  • ¼ t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1 C corn (leftover cubed and cooked sweet potatoes would be great too)
  • 1½ C chicken, cooked and shredded (leftovers work great) (cooked lentils or tempeh would be great, to make it vegetarian)
  • ½ C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta (leftover)
  • ½ to 1 C parmesan cheese, grated

Directions: 

  1. Heat oven proof skillet (cast iron works great). Add butter and olive oil and let them brown for a minute or two. Add onion through all spice. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic, corn (or sweet potatoes), and chicken (or lentils or tempeh) and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.

Creative Casseroles

Sweet Potato and Apple Casserole

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 3 sweet potatoes, peeled & quartered
  • ½ cup firmly packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 large apples, peeled, cored and cut into ¼ inch rings

Directions: 

  1. Preheat Oven to 350º
  2. Place sweet potatoes in a large saucepan with enough water to cover.  Bring to a boil and cook 25 min, or until tender but firm. Drain, cool and cut into ¼ inch slices.
  3. Lightly grease 8 x 11 inch baking dish.  In a small bowl, mix brown sugar, cinnamon & nutmeg.  Layer sweet potatoes, brown sugar mixture and apples in prepared baking dish.  In a medium bowl mix topping ingredients and sprinkle over sweet potatoes.  Bake in oven for 30 min or until lightly browned.

Author Rachel Oberg

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