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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 16-20, 2015

At a Glance – Recipes Inspired by the Box

Vegan – Crispy Tofu with Black Bean Purée and Microgreens

Perfect Pastas – End of the Week Pasta

Vegetarian – Spicy Twice Baked Sweet Potatoes with Kale Pesto

Spotlight on the Herb – Hearty Salad with Dill Dressing

Savory Sides – Stewed Collard Greens with Fennel

Simple Suppers – Chicken and Asparagus Crêpes


Vegan

Crispy Tofu with Black Bean Purée and Microgreens

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C black beans (if canned, drained and rinsed)
  • ¼ C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • ¼ C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Directions:

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn’t overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

Perfect Pastas

End of the Week Pasta

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C carrots, grated
  • 1/4 C radish, grated
  • 1 C cauliflower, chopped
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (chard, collard greens, spinach, or mizuna would also be great), chopped
  • ½ to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Directions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add carrot through salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic and kale. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Vegetarian 

Spicy Twice Baked Sweet Potatoes with Kale Pesto

Photo credit De Ma Cuisine

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

Ingredients: 

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh cilantro, chopped, divided
  • ½ T unsalted butter
  • to taste salt
  • to taste pepper
  • ¼ C cheddar cheese, grated
  • ½ chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • kale pesto, for topping

Directions:   

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved cilantro.

Spotlight on the Herb 

Hearty Salad with Dill Dressing

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • ½ C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill, chopped
  • ¼ C olive oil
  • greens (lettuce, kale, spinach, chard), torn
  • ½ C cauliflower, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • 1/4 C carrots, grated
  • (could also add: chopped broccoli, shredded cabbage, peas, crispy potatoes, beet chips)
  • ¼ C chick peas

Directions: 

  1. Cook eggs.
  2. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
  3. Top greens with veggies, chick peas, hard boiled eggs, and dressing.

Savory Sides

Stewed Collard Greens with Fennel

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 8 strips bacon cut into  ½ inch pieces
  • 1 fennel bulb, halved and thinly sliced
  • 1 stick butter
  • 2 cups water
  • 1 bunch collard greens, stems removed, leaves cut into ½ inch strips
  • 1 bunch mustard greens, stems removed, leaves cut into ½ inch strips
  • Salt
  • hot sauce

Directions: 

  1. Cook the bacon in a large saucepan over medium high heat until crisp. Add the fennel and butter and cook until the fennel is tender. Add the water and simmer for 10 min.
  2. Add the greens and cook until very soft. Season with salt and hot sauce, to taste.
  3. May add some green garlic or other greens for some flare.

Simple Suppers

Chicken and Asparagus Crêpes

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • 2 Tbsp butter
  • 1 can cream of chicken soup or cream of mushroom soup
  • ½ small onion, chopped
  • 1/8 cup dry sherry
  • ¼ cup shredded fontina cheese
  • 1 cup chopped cooked chicken
  • 8 asparagus spears, steamed until crisp tender
  • ½ cup shredded Swiss cheese

Savory Crepes

  • ¾ cup flour
  • ½ tsp salt
  • 1 ¼ cups milk
  • 1 large egg
  • 1 egg yolk
  • 1 tsp butter, melted

Directions: 

  1. Preheat Oven to 350º.
  2. In a medium bowl, whisk together milk, egg, egg yolk, and butter.  Gradually add flour mixture to milk mixture, whisking until smooth.  Heat an 8 inch nonstick skillet over medium-high heat.  Spoon 2 ½ Tbsp of batter into skillet; cook for 30-45 seconds.  Loosen crepe with a spatula, and carefully turn over.  Cook for 30-45 seconds, transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.
  3. In a large skillet, melt butter over medium heat. Add cream soup and onion and cook for 2 minutes.  Stir in sherry, Fontina cheese and chicken.  Cook until cheese is melted.
  4. Spoon ¼ cup chicken mixture down center of 1/3 of each crepe.  Place asparagus spears over chicken mixture.  Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle ½ cup Swiss cheese over crepes.  Bake for 10 minutes, or until cheese is melted and crepes are hot.

Author Rachel Oberg

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