Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 2-5, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Kohlrabi and Brussels Sprouts Stew

Creative Casseroles – Chicken and Rice Casserole

Simple Suppers – Chicken Pot Pie

Super Salads – Mache Salad

Bakers Delight – Rustic Winter Vegetable Tarts

Savory Sides – Baked Asparagus with Balsamic Butter Sauce


Spotlight on the Herb

Kohlrabi and Brussels Sprouts Stew

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 C kohlrabi, peeled and chopped
  • 1 C broccoli, chopped
  • 1½ C carrots, chopped
  • 1 C sweet potatoes, chopped
  • 1 C brussels sprouts, quartered
  • to taste salt
  • 1 t mustard
  • 1 T balsamic vinegar
  • ½ t dried (or 1 t fresh) thyme
  • pinch cayenne
  • 1 t paprika
  • 1 C garbonzo (or cannellini) beans
  • 4 C water or veggie stock
  • 1 bunch mizuna (or chard, cabbage, kale… any greens will do), long part of stems removed, chopped
  • 1-2 T lemon juice
  • ¼ C parsley (1 T reserved for topping), chopped
  • ricotta, for topping
  • olive oil, for topping
  • lemon wedges, for topping

Directions:

  1. Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
  2. Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
  3. Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
  4. Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.

Creative Casseroles

Chicken and Rice Casserole

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 t unsalted butter
  • 1 t olive oil
  • 1 C brown rice
  • 1 C white wine (or vegetable or chicken stock)
  • 1 C cold water
  • 1 head broccoli or broccolini, chopped
  • 1 fennel bulb, cut into long slices
  • 1 carrot, cut into long slices
  • water (for steaming)
  • 1 C chicken, cooked and chopped – I used leftovers
  • 1 C almond milk
  • to taste, salt
  • to taste, pepper
  • ¼ C cheddar cheese, shredded
  • ¼ C parmesan cheese, shredded

Directions:

  1. Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
  2. Add water to a pot with a steamer basket, place carrots, fennel, and broccoli to the steamer. Steam until veggies are tender, about 15 minutes or so. (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

Simple Suppers

Chicken Pot Pie

Photo credit De Ma Cuisine

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

Ingredients: 

  • 2 T olive oil
  • 1 carrot (or parsnip), chopped
  • 1-1½ C combination of 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
  • 1 fennel bulb, chopped
  • to taste salt
  • to taste pepper
  • ½ C cauliflower or broccolini, chopped
  • 1 t fresh rosemary (or thyme), 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 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.

Super Salads 

Mache Salad

Recipe via Carol Peterson of Abundant Harvest Organics

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
  • 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.
  3. Whisk together vinegar, shallot olive oil and set aside.
  4. Layer greens in a bowl or on a plate, apples next and drizzle with dressings to coat. Top with pancetta and almonds.

Bakers Delight

Rustic Winter Vegetable Tarts

Photo credit Janelle and John Fulwyler

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 7 ½ cups of winter vegetables
    (such as Brussels Sprouts, Carrots, Turnips, Red Onion, Sweet Potatoes, Rutabagas, Leeks, Butternut Squash)
  • 4 slices of bacon
  • 3 Tbsp olive oil
  • 2 Tbsp thyme
  • 1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
  • 1 cup crumbled goat cheese (4 oz)
  • 1 Tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • Rosemary (optional)

Directions: 

  1. Peel and seed your vegetables as necessary and cut into bite size chunks. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes.
  2. Roll out each pie crust and divide into four individual squares.
  3. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veges with remaining goat cheese. Bake 20 minutes at 375º or until tarts are golden brown.

Savory Sides 

Baked Asparagus with Balsamic Butter Sauce

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients: 

  • 1 bunch fresh asparagus, trimmed
  • Salt and pepper to taste
  • 2 Tbsp butter
  • 1 Tbsp soy sauce
  • 1 tsp balsamic vinegar
  • Cooking spray

Directions: 

  1. Preheat Oven to 400º
  2. Arrange the asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper.  Bake asparagus for 12 minutes in the preheated oven, or until tender.
  3. Melt the butter in a saucepan over medium heat.  Remove from heat, and stir in soy sauce and balsamic vinegar.  Pour over baked asparagus to serve.

Author Rachel Oberg

More posts by Rachel Oberg

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