Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 17-20, 2014

At a Glance – Recipes Inspired by the Box

Foodie Focus – Radish and Feta Toasts

Spotlight on the Herb – Tomato & Oregano Pasta Sauce

Vegetarian – Roasted Beet and Carrot Salad

Super Salads – Mache Salad

Quick and Easy – Sauteed Kale with Cranberries and Pine Nuts

Simple Suppers – Greek Chicken with Oregano, Lemon, and Greens


Foodie Focus

Radish and Feta Toasts

Photo credit De Ma Cuisine

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

Ingredients:

  • ¼ C radish, minced
  • ½ T salted butter, at room temperature/softened
  • ½ T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • ¼ C shallot or spring onion, minced
  • ½ T fresh basil, minced
  • ½ to 1 T fresh dill, minced
  • ½ T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted

Directions:

  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.
  3. Enjoy.

Spotlight on the Herb 

Tomato & Oregano Pasta Sauce

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb hamburger or sausage
  • 2 shallots, chopped
  • 2 lbs tomatoes, peeled and diced
  • ½ cup red wine
  • 6 oz can tomato paste
  • 1 tsp sugar
  • 3 tbsp fresh oregano, minced

Directions: 

  1. Heat olive oil in large saucepan over medium heat. Add garlic and stir. Add sausage or hamburger.  Break up meat with a spoon and cook until lightly browned.
  2. Add shallots and tomatoes and cook for approximately 5 minutes.
  3. Mix in wine, tomato paste and sugar.  Reduce heat and simmer for about 20 minutes, stirring frequently.
  4. Stir in oregano and remove from heat.

Vegetarian 

Roasted Beet and Carrot Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 beets, peeled and thinly sliced
  • 1 rutabaga (opt.), thinly sliced
  • 4 carrots, thinly sliced
  • 2 t olive oil
  • to taste salt
  • to taste pepper
  • 2 oranges, segmented
  • ¼ C walnuts, chopped
  • dressing: 1-2 cloves garlic, minced
  • 1 t shallot (opt.), minced
  • pinch ginger
  • to taste salt
  • to taste pepper
  • ¼ t dried thyme
  • ½ t dijon mustard
  • 1 T balsamic vinegar
  • 1½ T lemon juice
  • 1 T honey
  • 2 T olive oil

Directions: 

  1. Pre-heat oven to 375F.
  2. Toss beets,rutabaga, and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
  3. Whisk together dressing ingredients, streaming olive oil in last.
  4. Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.

Super Salads

Mache Salad

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • 6 tbsp balsamic vinegar
  • 3 tbsp minced shallot
  • 6 tbsp olive oil
  • 3 ounce pkg of pancetta
  • ½ c almonds
  • ½ bunch lettuce or endive or kale
  • 1 bunch mache
  • 2 apples diced or cut into strips

Directions:

  1. Cook pancetta until crispy, drain on paper towel.
  2. Toast almonds in pancetta drippings about 3 minutes. Whisk together vinegar, shallot, olive oil and set aside.
  3. Layer greens in a bowl or on a plate, apples next and drizzle with dressings to coat.
  4. Top with pancetta and almonds.

Quick and Easy 
Sauteed Kale with Cranberries and Pine Nuts

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • 1 bunch kale
  • 1 Tbsp olive oil
  • 1/4 cup diced shallot
  • 1 Tbsp chopped garlic
  • 1/3 cup cranberries
  • 1/4 cup pine nuts
  • Salt and pepper to taste

Directions:

  1. Chop kale and set aside.
  2. Heat oil in pan, add shallot and garlic stir until browned. Add kale and stir until kale is slightly wilted.
  3. Add in cranberries and pine nuts – serve and enjoy!

Simple Suppers

Greek Chicken with Oregano, Lemon, and Greens

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • 2 tbsp flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ lb feta cheese crumbled
  • 1 tbsp lemon juice
  • 1 T fresh oregano, chopped
  • 2 cups spinach leaves or Swiss chard or mustard leaves
  • 6 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 ½ c water
  • 1 cube chicken bouillon crumbled
  • 1 tomato ripe and chopped

Directions:

  1. On a large plate combine 1 tbsp flour, salt and pepper. Set aside.
  2. In small bowl combine cheese, lemon juice, and oregano, set aside.
  3. Pound chicken breasts to ½ in thickness. Spread cheese mixture on each breast, then fold in half and secure with toothpick. Coat chicken with flour mixture. In heated skillet with oil, cook chicken for 1-2 minutes until golden.
  4. In small bowl whisk water, chicken bouillon and remaining flour. Pour over chicken in pan.
  5. Add green leaf and tomato to skillet and bring to boil. Cover and reduce heat to low and simmer for 10 more minutes or until chicken is done.

Author Rachel Oberg

More posts by Rachel Oberg

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