Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Jan 26-29, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Stir Fry with Tofu and Almonds

Super Salads – Beets and Red Onions

Spotlight on the Herb – Turnip and Potato Gratin

Soup of the Week – Crock Pot Stew

Vegetarian – Oven Roasted Cauliflower

Savory Sides – Saucy Sprouts and Oranges


Simple Suppers

Stir Fry with Tofu and Almonds

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 t fish sauce (optional)
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C cabbage (or collard greens or kale), chopped
  • 1 head red choi (or hon tsai tai or komatsuna) stems, chopped
  • (could also add: snap peas, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 head red choi leaves (or hon tsai tai or komatsuna), chopped
  • 2 T almonds, chopped, for serving

Directions:

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and red choi leaves and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

Super Salads 

Beets and Red Onions

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:  

  • ½ cup cider vinegar
  • ¼ cup sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 large red onion cut in wedges
  • ¼ cup water
  • ½ tsp salt
  • 4-8 small beets

Directions:

  1.  Cut tops off of beets, wash and steam the beets until tender. After they have cooled the skins will slide right off. If beets are small they may be left whole, or slice and quarter. Place in a bowl that can be sealed.
  2. In saucepan combine vinegar, sugar, water and remaining spices. Bring to a boil and stir occasionally. Stir in onion. Return to a boil, reduce heat. Simmer, covered, 10 minutes or until tender.
  3. Pour onion mixture over beets and let stand covered for 30 minutes. Seal bowl and refrigerate overnight before serving.
  4. Can be sliced and served over salad or by itself with feta cheese sprinkled on top.

Spotlight on the Herb 

Turnip and Potato Gratin

Photo credit De Ma Cuisine

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

Ingredients: 

  • 4 medium potatoes (or rutabagas or sweet potatoes or mixture), halved
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Directions:    

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Soup of the Week

Crock Pot Stew

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • Boneless pork shoulder roast, substitute beef if desired
  • 1 onion sliced
  • ½ cup apple cider or juice
  • 3 apples cut into thick slices
  • 3 cups peeled and seeded, but into chunks winter squash
  • 2 medium parsnips peeled and cut into chunks.
  • ½ tsp thyme or a couple of sprigs
  • 2 cups beef or chicken broth.

Directions: 

  1. Place meat into crock pot, fat trimmed. Put in remaining ingredients. Cover and cook on Low for 7 – 8 hours.
  2. Pull the meat apart.

Vegetarian

Oven Roasted Cauliflower

Recipe via Carol Peterson of Abundant Harvest Organics 

Ingredients:

  • 1 head cauliflower, cut into florets
  • 1/3 cup olive oil
  • 2 ½ Tbsp lemon juice
  • 1 ½ tsp rosemary
  • 1 ¼ tsp salt
  • ½ tsp cracked white pepper
  • 1 ½ tsp minced garlic
  • Flat leaf parsley to garnish

Directions: 

  1. Preheat Oven to 375º
  2. In a large bowl combine all of the ingredients except the garlic.  Toss to mix well and place in a large baking dish or shallow roasting pan.  Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30-35 minutes.  During last 5 minutes of cooking stir the garlic into the pan.

Savory Sides 

Saucy Sprouts and Oranges

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 3 medium oranges
  • 1 lb fresh Brussels sprouts, trimmed & halved
  • 1 Tbsp butter
  • 2 tsp cornstarch
  • 2 Tbsp honey mustard
  • ¼ tsp Chinese five-spice powder
  • 2 Tbsp slivered almonds, toasted

Directions: 

  1. Finely grate peel of one orange, set peel aside. Cut that orange in half; squeeze juice into a measuring cup, add enough water to measure ½ cup; set aside. Peel and discard white membranes from remaining oranges; section them and set aside.
  2. Bring 1″ of water and Brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
  3. Meanwhile, in a small saucepan, melt butter. Whisk cornstarch & reserved orange juice until smooth; add to butter. Stir in mustard and five spice powder. Bring to boil over medium heat; cook & stir for 1-2 minutes or until thickened & bubbly.
  4. Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange peel.
  5. Yield 6 Servings

Author Rachel Oberg

More posts by Rachel Oberg

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