Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Jan 5-8, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Spaghetti Squash au Gratin

Quick and Easy – Cream of Broccoli Soup

Super Salads – Mom’s Roasted Beet Salad (with Rachel O Instructional Video!)

Soup of the Week – Sweet Russian Cabbage Soup

Comfort Foods – Chicken Pot Pie

Spotlight on the Herb – Deconstructed Lasagne


Simple Suppers

Spaghetti Squash au Gratin

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 medium-sized spaghetti squash, halved and seeds removed
  • 1 medium-sized butternut squash, halved and seeds removed
  • 1 t olive oil
  • 1 T olive oil
  • 1 T unsalted butter
  • 2 T all purpose flour
  • 2 C whole milk
  • 1 t dijon mustard
  • 1 C greek yogurt
  • to taste salt
  • 6 oz. chopped ham (or chicken, beef, or turkey… or omit the meat all-together)
  • 2 C cheese (combo of any of these: cheddar, gruyere, monterey jack, or mozzarella), grated, ½ C reserved
  • pinch cayenne
  • 1 t paprika

Directions:

  1. Pre-heat the oven to 350F. Drizzle squash with 1 t olive oil and place cut side down on a baking sheet. Roast for about 1 hour, or until flesh is tender.
  2. Heat a pan and add 1 T olive oil and butter. When it’s hot, whisk in the flour. Cook for about 30 seconds. Whisk in milk, a little bit at a time, whisking until mostly smooth between additions. Bring to a simmer (but do not boil). Reduce heat to low and cook until thickened, about 10 minutes, stirring occasionally.
  3. Remove from heat, stir in dijon, yogurt, and salt. Back on low heat, slowly add cheese, a bit at at time, whisking between additions until fairly smooth. Stir in ham. Continue to stir over low heat for about 2 minutes. Stir in cayenne and ¾ t paprika. Taste and adjust seasoning if desired.
  4. Scrape squash from skin. Mash together in a greased 9×13 oven-proof baking dish. Stir in sauce. Taste and adjust seasoning if needed. Sprinkle with reserved cheese and ¼ t paprika.
  5. Place baking dish on a baking sheet (in case it bubbles over). Bake on a rack in the upper portion of the oven for 15 minutes. Increase heat to 375F and bake for 15 minutes more. Let stand for 10 minutes before serving.

Quick and Easy

Cream of Broccoli Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:  

  • 4 Tbsp butter
  • 1 onion, chopped
  • 2 stalks celery or fennel, chopped
  • 6 cups chicken broth
  • 8 cups broccoli florets
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 4 cups milk*
  • Salt and pepper to taste
  • 2 potatoes

*Substitute 1 cup of milk with heavy cream for a creamier soup

Directions:

  1. Melt 4 Tbsp butter in medium stock pot, and sauté onion, celery or fennel until tender. Add broccoli, potato, and chicken broth, cover and simmer for 10-20 minutes.
  2. Puree soup and return to heat.
  3. In a small saucepan, over medium heat, melt 6 Tbsp butter, stir in flour and add milk.  Stir until bubbly and thick, and add to soup.  Season with salt and pepper and serve.

Super Salads

Mom’s Roasted Beet Salad

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients: 

  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)

Directions:    

  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

Soup of the Week 

Sweet Russian Cabbage Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 ½ lb ground beef
  • 1-15 oz can diced tomatoes
  • 1-8 oz can tomato sauce
  • 5 cubes beef bouillon
  • 2 medium carrots, shredded
  • 1 onion, chopped
  • ¼ cup white vinegar
  • ½ cup brown sugar
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • 2 quarts water, divided
  • 3 cloves garlic, finely chopped
  • 1 head cabbage, cored & cut into wedges

Directions:

  1. Crumble ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper.  Pour in 1 quart of water, and bring to a boil.  Stir to break up the beef while heating.  Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
  2. Pour in another quart of water, and return to a slow boil.  Add garlic and cabbage.  Simmer for 35 min or until cabbage is tender.

Comfort Foods

Chicken Pot Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 carrot (or parsnip), chopped
  • 2 small potatoes (or combination of 1-1½ C potato, radish, turnip, or rutabaga), chopped
  • 1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
  • 1 small onion (or 2 shallots), chopped
  • 2 stalks celery (or 1 fennel bulb), chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • 1 small summer squash, (or ½ C cauliflower or peas), chopped
  • 1-2 C chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Directions:

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Spotlight on the Herb

Deconstructed Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (tatsoi, collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • ½ t dried rosemary, chopped
  • ½ t dried thyme
  • ½ to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add greens through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply