Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Jan 19-22, 2015

At a Glance – Recipes Inspired by the Box

Super Salads – Roasted Beet and Carrot Salad

Simple Suppers – Chicken Broccoli and Red Choy

Appealing Appetizers – Crostini with Sausage and Braised Greens

Spotlight on the Herb – Sage Pesto

Soup of the Week – Vegan Roasted Cauliflower and Potato Soup

Savory Sides – Spicy Sweet Potato Chips

Super Salads

Roasted Beet and Carrot Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


  • 2 beets, peeled and thinly sliced
  • 4 carrots, thinly sliced
  • 2 t olive oil
  • to taste salt
  • to taste pepper
  • 2 oranges, segmented
  • ¼ C walnuts, chopped
  • dressing: 1-2 cloves garlic, minced
  • pinch ginger
  • to taste salt
  • to taste pepper
  • ¼ t dried thyme
  • ½ t dijon mustard
  • 1 T balsamic vinegar
  • 1½ T lemon juice
  • 1 T honey
  • 2 T olive oil


  1. Pre-heat oven to 375F.
  2. Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
  3. Whisk together dressing ingredients, streaming olive oil in last.
  4. Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.

Simple Suppers 

Chicken Broccoli and Red Choy

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


  • 12 ounces boneless, skinless chicken breast cut into bite size pieces
  • 2 tbsp dark soy sauce
  • 3 tbsp vegetable oil
  • 2 cloves garlic chopped
  • 1 large onion (or leeks) cut into rings
  • ½ cup water
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1 head red choy, bok choy, or Tokyo bekana chopped
  • 1 small head broccoli, or cauliflower chopped
  • 1 tbsp cornstarch mixed with equal parts water


  1.  In a large bowl combine chicken and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large skillet over medium heat. Sauté garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, stir-fry until golden brown. Stir in water, pepper and sugar. Add red choy and broccoli. Cook until soft. Pour in cornstarch and cook until sauce is thickened

Appealing Appetizers 

Crostini with Sausage and Braised Greens

Photo credit De Ma Cuisine

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


  • Braised Greens: 2 T olive oil
  • 2 C celery, chopped
  • 1 radish, diced
  • 2 cloves garlic, diced
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
  • salt
  • pepper
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving


  1. Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Spotlight on the Herb

Sage Pesto

Recipe via AHO Kitchen Team

Blend ¾ cup sage leaves with ¾ cup pine nuts, ¼ cup fresh parsley, and one clove garlic. Drizzle in ¾  cup plus 3 tablespoons olive oil. Transfer to a bowl and mix in 6 tablespoons grated Parmesan cheese and season with salt and pepper. Serve with grilled chicken or grilled eggplant sandwiches.

Soup of the Week

Vegan Roasted Cauliflower and Potato Soup

Photo credit De Ma Cuisine

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


  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • ½ t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving


  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.


Savory Sides 

Spicy Sweet Potato Chips

Photo credit De Ma Cuisine

Recipe via Carol Peterson of Abundant Harvest Organics


  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • ¼ tsp cayenne pepper
  • 3 large sweet potatos, peeled and cut into ¼ inch slices
  • salt and pepper to taste


  1. Preheat oven to 450°
  2. Line baking sheet with aluminum foil.
  3. Stir together olive oil, maple syrup, and cayenne pepper in a bowl. Brush the sweet potato slices with the mixture and place onto  baking sheet. Sprinkle with salt and pepper. Bake for 8 minutes then turn potato slices over and brush with remaining maple mixture. Bake until crispy on the edges another 7 to 8 minutes more.

Author Rachel Oberg

More posts by Rachel Oberg

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