Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 10-13, 2014

At a Glance – Recipes Inspired by the Box

Foodie Focus – Mom’s Roasted Beet Salad

Spotlight on the Herb – Potatoes with Orange or Lemon Vinaigrette

Soup of the Week – Ham and Greens Chowder

Perfect Pastas – Angel Hair or Bow Tie Pasta Salad

Vegetarian – French Spring Soup

Quick and Easy – Radish Salad


Foodie Focus

Mom’s Roasted Beet Salad

Photo credit De Ma Cuisine

Recipe via Susan Pries and De Ma Cuisine

See original recipe here

Ingredients:

  • 2-3 medium beets
  • 4 T olive oil
  • 1 t lemon or orange juice
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic, minced (or 1/8 t garlic powder)
  • 1/4 t salt
  • bit of pepper
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (beet greens, kale, chard, mache, and spinach would be great options)
  • 1/4 C cheese (feta, parmesan, Gorgonzola, or Blue cheese)

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.

Spotlight on the Herb

Potatoes with Orange or Lemon Vinaigrette

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1½ to 3 lbs of potatoes cut into wedges
  • 1 cup olive oil
  • 1 large shallot, quartered
  • 6 tbsp lemon or orange juice
  • 1 tbsp dried oregano or Italian seasonings
  • 2 cloves garlic, chopped
  • ¼ cup fresh parsley leaves
  • salt and pepper

Directions:

  1. Preheat oven to 425°.
  2. Put the olive oil, citrus juice, shallot, garlic, oregano, and parsley in a food processor. Add 1 tsp salt and pepper to taste and pulse until smooth.
  3. Toss the potatoes with ½ cup of the prepared vinaigrette in a large bowl and spread on a large rimmed baking sheet. Roast the potatoes until tender and golden, 45 minutes to 1 hour.
  4. Transfer potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with chopped parsley.

Soup of the Week

Ham and Greens Chowder

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C radish (any kind of radish), chopped
  • 1½ C carrot, chopped
  • to taste salt
  • to taste pepper
  • 3 stalks green garlic (or 3 cloves garlic), chopped
  • 1 C spring onions (or regular onion), chopped
  • 7½ C vegetable stock (frozen is fine)
  • ½ C corn
  • 1 t sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 1 T all purpose flour
  • ½ C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • 4 C greens (I used 12 kale leaves and 4 collards, but mache, spinach, and chard would be great too), chopped
  • lemon wedges, for serving

Directions: 

  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon.

Perfect Pastas

Angel Hair or Bow Tie Pasta Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 pound pasta
  • 1 cup fresh asparagus tips
  • 4 teaspoon fresh garlic diced or minced
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 1 bunch dill, chopped
  • 1 cup diced tomatoes or sun dried tomatoes
  • Thinly sliced radishes are optional

Directions:

  1. Cook pasta according to directions on packaging. Drain.
  2. Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with dill and tomatoes. Toss to mix. Refrigerate or serve warm. May sprinkle with Parmesan cheese prior to serving. May also squeeze some fresh lemon over mixture.

Vegetarian
French Spring Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 4 Tbsp butter
  • 1 tsp ground pepper
  • 1 lb leeks, chopped
  • 1 tsp salt
  • 1 whole onion or 2 small, chopped
  • 1 pinch dill
  • 1 Tbsp chopped parsley
  • 1/3 cup barley
  • 1 clove garlic, minced
  • 1 cup chopped spinach or kale
  • 8 ounces mushrooms, sliced (optional)
  • 1 cup half and half
  • 3 potatoes chopped
  • 2 carrots chopped
  • 1 bunch asparagus, cut into ½” slices
  • 1 quart water
  • 1 quart vegetable broth

*To give it a little kick a ¼ to ½ cup of sherry wine can be added

Directions:

  1. In a large pot, melt the butter. Add the leeks, onion, and garlic and sauté until tender.  Add the mushrooms and sauté for two minutes. Add the potatoes, carrots, and asparagus, and sauté for two more minutes. Add the water, broth, salt, pepper, dill, parsley and barley. Bring to a boil, reduce the heat and simmer for 30 minutes.
  2. Stir in the spinach or kale and add the half and half. Cook over low heat for about five more minutes.
  3. Sprinkle with grated Parmesan cheese and serve with a sourdough or crusty bread.

Quick and Easy

Radish Salad

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)

See original recipe here

Ingredients:

  • 1 large bunch of radishes, sliced thin, greens removed (if greens are in good shape, sautee in butter, fabulous!)
  • 2 tablespoons snipped chives
  • 2 handfuls spinach (lettuce, arugula, or other greens may be substituted), chopped if it is larger than 2 inches in length
  • a glug or two of good olive oil
  • kosher salt
  • freshly ground pepper
  • about ten peels of parmesan cheese, peeled with a vegetable peeler

Directions:

  1. In a large bowl, combine the sliced radishes, chives, greens, salt and pepper. Pour a glug of olive oil in the bowl- just enough to coat the mixture when you stir it.
  2. Lay the salad out on a platter, and top with peeled parmesan. Top with a touch more salt and pepper if needed.

Author Rachel Oberg

More posts by Rachel Oberg

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