Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Jan 27-30, 2014

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Winter Frittata

Spotlight on the Herb – Cilantro Lime Cauliflower

Savory Sides – Caramelized Leeks Cauliflower and Brussels Sprouts

Something for the Sweet Tooth – Apple Bourbon Galette

Super Salads – Bacon and Egg Roasted Potato Salad

Soup of the Week – Feel Better Soup


Breakfast for Dinner

Winter Frittata

Photo credit De Ma Cuisine

Recipe via  De Ma Cuisine (adapted)

See original recipe here

Ingredients:

  • 1 T olive oil
  • 2 medium potatoes, chopped
  • 1 head broccoli, chopped
  • 1/2 large leek (or 1 onion), chopped
  • 1/2 lb. mushrooms, quartered
  • 1 stalk green garlic, chopped
  • 2 C greens (spinach, kale, chard, collard, mustard – if mustard, use no more than 1/2 C), roughly chopped
  • 1-2 T fresh parsley, roughly chopped
  • 1/2 to 1 t salt
  • 1/8 t pepper
  • 1/2 C almond (or cow’s) milk
  • 8 eggs
  • 1/2 C parmesan cheese, grated

Directions:

  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. Add broccoli, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
  4. Add green garlic and greens and cook 2-3 minutes more.
  5. Whisk eggs with milk, salt, pepper, and parsley. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
  6. Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
  7. Remove from oven and let stand for 10 minutes before serving.

Spotlight on the Herb 

Cilantro Lime Cauliflower

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 head cauliflower cut into florets
  • 1 tbsp water
  • 1 lime juiced and zested
  • ½ cup chopped cilantro
  • 2 tbsp butter

Directions:

  1. Grate cauliflower florets until the pieces resemble rice. Place grated cauliflower and water in a pan and cook on medium low heat until tender. (This may also be done in microwave.)
  2. Stir lime zest and lime juice, cilantro, and butter into cooked cauliflower until well blended.
  3. Serve as side dish.

Savory Sides 

Caramelized Leeks Cauliflower and Brussels Sprouts

Recipe via  De Ma Cuisine (adapted)

See original recipe here

Ingredients:

  • 3 slices bacon
  • 15-20 brussels sprouts, quartered
  • 1 C cauliflower, cut into bite sized pieces
  • 1 leek, cut into rounds, washed
  • 1-2 T honey

Directions:

  1. Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
  2. Add brussels sprouts, cauliflower, and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes (or longer, depending on your stove and pan).
  3. Crumble the bacon into the brussels sprouts and combine.

 
Something for the Sweet Tooth
Apple Bourbon Galette

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 2 T honey
  • 2 T butter, cut into small chunks
  • ¼ C coconut palm sugar (or brown sugar or raw sugar)
  • ¼ C maple syrup
  • 2 t bourbon (optional)
  • 2 t vanilla extract
  • 1 T apple cider vinegar
  • pinch salt
  • ½ t cinnamon
  • ¼ t nutmeg
  • 1-2 pinches ginger
  • 1-2 pinches allspice
  • 4-5 (about 4-5 C) apples, thinly sliced
  • 1 pie crust, divided in 4
  • 1 egg, whisked
  • butter, for greasing

Directions:

  1. Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper.
  2. Whisk together honey through allspice (it’s ok if there are still small chunks of butter).
  3. Toss sweet mixture with apples, making sure all apples are coated.
  4. Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust.
  5. Brush each crust with egg.
  6. Bake for 25-30 minutes, or until crust is golden and flaky.

Super Salads

Bacon and Egg Roasted Potato Salad

Recipe via  De Ma Cuisine

See original recipe here

Ingredients:

  • 50-60 small red potatoes, cut in small chunks
  • 1 t salt
  • ½ lb. bacon, cooked and crumbled
  • 1½ – 2 C green beans, cut in 1-2 inch pieces
  • 4 hardboiled eggs, chopped
  • 2 T olive oil
  • Dressing: 1 T dijon mustard
  • ½ C mayo
  • 1 T apple cider vinegar
  • ½ T honey
  • ½ C Greek yogurt
  • 1 t sweet paprika
  • 1 t salt
  • ½ t pepper

Directions:

  1. Toss potatoes with ¾ t salt, and 1½ T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
  2. Toss beans with remaining oil, and ¼ t salt. Bake at 350F for 10-20 minutes.
  3. While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
  4. Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.

Soup of the Week

Feel Better Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1-2 T olive oil
  • 1 onion, chopped
  • 3 kohl rabi, peeled and chopped
  • 5 red radishes (or any other radish – about 1-2 C), chopped
  • 2 C cauliflower, chopped
  • 2 C broccoli, chopped
  • 2 carrots, chopped
  • to taste, salt
  • to taste, pepper
  • 1 t oregano, dried
  • 1 t parsley, dried
  • 1 t thyme, dried
  • 1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
  • 4-6 cloves roasted garlic (optional), mashed
  • 1 t dijon mustard
  • 1-2 8 oz. can tomato sauce
  • ½ C lentils (cooked)
  • 8-10 C water or vegetable stock
  • ½ C uncooked orzo pasta
  • 5 C collard greens, chopped
  • 2 C spinach, chopped
  • 1 T lemon juice
  • 1 t apple cider vinegar

Directions:

  1. Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
  2. Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
  3. When pasta is almost done, add greens.
  4. When pasta is done and greens are wilted, add lemon and vinegar.
  5. Taste and adjust seasoning if needed.
  6. Serve and feel better soon.

Notes:

If you’re making enough to have leftovers you could cook the pasta separately and add it to each bowl and ladle some soup over it to serve. Then refrigerate the pasta separately from the soup. This will keep the pasta from absorbing all of the broth.

Author Rachel Oberg

More posts by Rachel Oberg

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