Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Jan 13-16, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Mahi Mahi, Fennel, and Potato Chowder

Simple Suppers – Napa Cabbage Wraps

Savory Sides – Crispy Veggies with Fennel Pollen Dipping Sauce

Creative Casseroles – Broccoli Wild Rice Casserole

Spotlight on the Herb – Broccoli Penne

Quick and Easy – Wilted Mustard Greens


Soup of the Week

Mahi Mahi, Fennel, and Potato Chowder

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine 

See original recipe here

Ingredients:

2 T olive oil

1 1/2 lb. Mahi Mahi, cut into 1″ pieces

3-4 C potatoes, cut into 1/4″ cubes

1 1/2 C carrots, chopped

1/2 to 1 fennel bulb, finely chopped

3 cloves garlic, minced (or 1 T green garlic, minced)

1 t salt

1/4 t pepper

1 T All Purpose flour (for GF: 1 T cornstarch)

1/4 C cold water

2 1/2 to 3 C hot water

1 T red wine vinegar

1 t lemon juice

3/4 C milk

2 T cream

pinch to 1/4 t fennel pollen

Directions:

Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.

Simple Suppers

Napa Cabbage Wraps

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

Ingredients:

Napa cabbage

Carrots
Broccoli or Romanesco cauliflower
Green Garlic
Other veggies as desired
fresh thyme

Directions:

Wash and cut end of cabbage. Leave whole to dry on paper towel. Stir fry together: 1-2 carrots that have been washed and diced, your Broccoli or Romanesco that have been cleaned and cut into bite size pieces, green garlic that has been diced enough to your liking, and thyme.
You may add diced chicken that has been tenderizing in orange or lemon juice. Season with salt and pepper.
When all has been stir fried, serve on a Napa cabbage leaf and roll up to eat like a taco. You may also add steamed rice. Serve with orange slices or wedges.

Savory Sides

Crispy Veggies with Fennel Pollen Dipping Sauce

Photo credit De Ma Cuisine

Recipe via  De Ma Cuisine 

See original recipe here

Ingredients:

2 potatoes, chopped

1 fennel bulb, core removed, chopped
2 carrots, chopped
2 beets, peeled and chopped
1 T olive oil, divided
pinch salt
pinch pepper
1 lemon wedge/serving
sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk – stir and let sit for a few minutes)
1/4 C Greek yogurt
2 T mayonnaise
1/2 stalk green garlic, diced
2 pinches salt
pinch pepper
pinch fennel pollen
1 t red wine vinegar

1 t to 1 T olive oil

Directions:

Pre-heat oven to 350F.
Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
Serve veggies with a squeeze of lemon and the sauce to dip them in.
Notes:
Leftovers can be reheated in a toaster oven wrapped in tinfoil. Once they’re warm, remove from foil and let them crisp up. Serve with Fennel Pollen Burgers.

Creative Casseroles
Broccoli Wild Rice Casserole

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

Ingredients:

2 c wild rice

8 cups chicken broth

3 broccoli heads cut into small florets

1 stick butter (½ c)

1 onion, finely diced, medium size

1 tbsp minced fresh thyme

1 tbsp minced green garlic

1 lb button mushrooms finely chopped

2 carrots, peeled and finely diced

2 celery stalks finely diced

¼ c flour

1 tsp black pepper

½ c cream

2 tsp salt

1 c breadcrumbs

2 tbsp minced fresh parsley

Directions:

Add rice to pan with 5 c chicken broth and bring to a boil , reduce the heat and cover the pan.  Cook the rice until it has just started to break open and slightly tender , 35-40 min. Set aside.

Blanch the broccoli 1½ to 2 minutes until broccoli is still slightly crisp. Drain and run cold water over to cool down. Set aside.

In a large pot over high heat melt 6 tbsp of butter and add the onions, thyme, green garlic, and mushrooms, cook stirring occasionally until liquid begins to evaporate.

Add carrots and celery. Cook until the veggies are soft. Sprinkle with flour and stir then pour remaining 3 cups of broth. Stir to combine. Bring mixture to a gentle boil and allow to thicken 3 to 4 minutes. Pour in the cream, stirring to combine. Let mixture cook until thick season with salt and pepper.

Add half the cooked rice to bottom of a 9×13 baking dish. Then lay on half the broccoli and repeat with another layer of rice and broccoli, ending up with the veggie mixture over the top. Melt remaining butter and toss with breadcrumbs and sprinkle over the top of casserole.

Cover and bake 20 minutes and sprinkle with parsley.


Spotlight on the Herb

Broccoli Penne

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)

1 carrot, grated
pinch cayenne
1 T green garlic, diced
salt
pepper
1 t or half a sprig fresh tarragon
½ t fresh oregano
½ sprig fresh thyme
1 T dijon mustard
½ C balsamic vinegar (reduced to about 2-3 T)
2-4 T olive oil
¾ – 1 C pasta water
1 slice bacon/serving (for topping)
¼ C parmesan cheese (for topping – optional)
¼ C almonds (for topping)
1 egg/serving (for topping)
penne pasta

Directions:

Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

Quick and Easy

Wilted Mustard Greens

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

Ingredients:

1 bunch mustard greens, stems and coarse ribs discarded

1 large garlic clove (or 1 T green garlic), minced
2 Tbsp unsalted butter
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste

Directions:

Cook mustard greens in boiling salted water, stirring to submerge, until wilted & tender, about 5 min.  Transfer to a large bowl of cold water to stop cooking. Drain in a colander pressing to squeeze out excess moisture.  Coarsely chop.
Cook garlic in butter over moderately low heat, stirring until softened, about 2 min.  Add boiled greens, salt & pepper & cook, covered, stirring occasionally, until heated through, about 5 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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