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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Jan 12-15, 2015

At a Glance – Recipes Inspired by the Box

Super Salads – Winter Salad

Savory Sides – Roasted Rutabagas

Spotlight on the Herb – Dilly Eggs with Lentils

Quick and Easy – Rainbow Salad

Perfect Pastas – Pasta with Green Garlic Sauce

Simple Suppers – Steamed Dinner with Winter Veggies


Super Salads

Winter Salad

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • ½ C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill, chopped
  • ¼ C olive oil
  • greens (lettuce, kale, spinach, chard), torn
  • ½ C broccoli, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • (could also add: grated carrots, chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
  • ¼ C chick peas

Directions:

  1. Cook eggs.
  2. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
  3. Top greens with veggies, chick peas, hard boiled eggs, and dressing.

Savory Sides 

Roasted Rutabagas

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:  

  • 1 large rutabaga peeled and cubed (if small use more than 1)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • ½ teaspoon apple cider vinegar
  • Chopped dill

Directions:

  1. Toss rutabaga with olive oil, salt and pepper. Place on a baking sheet and roast at 425º until golden and soft, 40 minutes.
  2. Toss with apple cider vinegar and dill.

Spotlight on the Herb

Dilly Eggs with Lentils

Photo credit De Ma Cuisine

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

Ingredients: 

Directions:    

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.

Quick and Easy 

Rainbow Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • ¼ wedge of cabbage (white or red)
  • ¼ wedge of Napa cabbage
  • 1 Daikon radish shredded
  • 1 stalk celery or ½ bulb fennel
  • 1 large carrot shredded
  • 1 green apple chopped
  • 1 orange peeled and wedged

Dressing:

  • ¼ c water
  • ¼ c cider vinegar
  • 1 tbsp sugar
  • 1 tsp olive oil
  • 1 tsp corn starch
  • ½ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp mustard powder
  • ¼ tsp poppy seeds

Directions:

  1. Mix all salad ingredients in a bowl. Make adjustments to the amounts of ingredients as needed to reflect the number of people you need to feed.
  2. Mix all dressing ingredients in saucepan. Bring to a boil; cook, whisking until dressing is thickened. Remove from heat and cool.

Perfect Pastas

Pasta with Green Garlic Sauce

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 ½ cup ricotta cheese
  • ½ cup finely chopped green garlic
  • 2 tbsp chopped parsley
  • Salt and pepper to taste
  • 1 lb pasta
  • 2 tbsp butter
  • ¼ cup grated Parmesan cheese

Directions: 

  1. Combine ricotta cheese, green garlic and 1 tbsp parsley in a bowl and season with salt and pepper.
  2. Bring water to a boil and cook pasta.  Remove ½ cup of pasta water before draining pasta.  Add the pasta water to the cheese mixture, whisking together until smooth and creamy.
  3. Drain the pasta and add along with the butter to the cheese sauce.  Toss together with Parmesan cheese.  Garnish with some parsley.

Simple Suppers

Steamed Dinner with Winter Veggies

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2 lbs smoked sausage or ham hocks *VARIATION: If pork is not your forte use turkey or chicken or go without meat and use ½ broth and just of the half water.
  • 4 potatoes peeled and cut into large chunks
  • 1 rutabaga, peeled and cut into large chunks
  • 4 turnips peeled and cut into large chunks
  • 4 carrots washed and cut into large chunks
  • 1 fennel or 2 onions cut into large chunks
  • 1 head of cabbage, quartered
  • ½ tsp ground black pepper
  • 1 qt water

Directions:

  1. Bring a large pot of water to a boil. Add meat and cook for 10 to 15 minutes. Drain and set aside.
  2. In a large pot, arrange potatoes, rutabagas, turnips, carrots and onions. Quarter cabbage with core intact and add to pot. Season with salt and pepper. Place sausage and ham hock on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid. Bring to a boil, reduce heat, and simmer for 30 minutes or until veggies are tender.
  3. Serve with cornbread or a sourdough bread. Enjoy.

Author Rachel Oberg

More posts by Rachel Oberg

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