Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 23-26, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Chicken Noodle Soup

Vegetarian – Crispy Veggies with Fennel Pollen Dipping Sauce (With Rachel O Instructional Video!)

Savory Sides – Roasted Veggie Topped Baked Potatoes with Microgreens

Spotlight on the Herb – Carrot Fries with Herb Yogurt Dip

Grilled Goodies – BBQ Veggies

Super Salads – Hearty Spring Salad with Creamy Red Vinaigrette


Soup of the Week

Chicken Noodle Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C beets, chopped
  • 1 C cauliflower, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • ½ C turnip (or rutabaga), chopped
  • ½ C radish, chopped
  • ½ C kohlrabi, chopped
  • (could also add/substitute: celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, fennel, beets, asparagus, or mushrooms)
  • 2-3 T green garlic (or 3 cloves garlic), diced
  • 1 T balsamic vinegar
  • ½ T fresh (or ½ t each dried) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Directions:

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add beets through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add green garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

Vegetarian

Crispy Veggies with Fennel Pollen Dipping Sauce

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 potatoes, chopped
  • 1 fennel bulb, core removed, chopped
  • 2 carrots, chopped
  • 2 beets, peeled and chopped
  • 1 T olive oil, divided
  • pinch salt
  • pinch pepper
  • 1 lemon wedge/serving
  • sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk – stir and let sit for a few minutes)
  • 1/4 C Greek yogurt
  • 2 T mayonnaise
  • 1/2 stalk green garlic, diced
  • 2 pinches salt
  • pinch pepper
  • pinch fennel pollen
  • 1 t red wine vinegar
  • 1 t to 1 T olive oil

Directions:

  1. Pre-heat oven to 350F.
  2. Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
  3. Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
  4. Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
  5. While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
  6. Serve veggies with a squeeze of lemon and the sauce to dip them in.

Savory Sides 

Roasted Veggie Topped Baked Potatoes with MicrogreensPhoto credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients: 

  • 2 large potatoes, halved lengthwise
  • ½ T olive oil
  • 2 C broccoli or cauliflower, cut into bite sized pieces
  • 1 C beets, thinly sliced
  • 1 C carrots, thinly sliced
  • 1 T olive oil
  • ¾ T fresh thyme
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • pinch fresh thyme
  • 1 T fresh parsley, chopped
  • ½ C Greek yogurt for topping
  • parmesan cheese, grated for topping
  • 1 C microgreens, for topping

Directions:   

  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with ½ T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
  3. Toss veggies with remaining olive oil, ¾ T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
  4. Mix yogurt with a pinch of thyme, parsley, and a sprinkle of salt.
  5. Top each potato half with veggies, a dollop of herbed yogurt, parmesan cheese, and microgreens.

Spotlight on the Herb 

Carrot Fries with Herb Yogurt Dip

Photo credit De Ma Cuisine

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

Ingredients:

  • 7-8 carrots, cut into ⅜” x ⅜” x 3″ sticks (or French fry shape)
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: ¾ C yogurt
  • ¼ C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • ½ T honey
  • 1 T balsamic vinegar
  • 1/3 C fresh herbs (parsley, basil, thyme) chopped
  • to taste salt
  • to taste pepper
  • ¼ C olive oil

Directions: 

  1. Pre-heat the oven to 400F.
  2. Toss carrots with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until carrots are crispy outside, tender inside).
  3. Blend dip ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.
Notes:
This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉

Grilled Goodies

BBQ Veggies

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • Zucchini
  • Carrots
  • Artichokes
  • Asparagus
  • Mushrooms (optional)
  • Olive oil
  • Balsamic vinegar
  • 2 cloves of garlic
  • Salt and Pepper
  • Chili flakes(optional)

Directions: 

  1. Wash all veggies.  Cut zucchini and carrots into 4ths lengthwise.  Trim ends off of asparagus, and cut mushrooms in half.  Cut stems off the artichokes leaving a quarter inch and then cut artichoke in half lengthwise.  Finely chop both garlic cloves.
  2. In a large Ziploc bag pour desired amount of olive oil and balsamic vinegar (enough to coat) also adding salt, pepper and red chili flakes to taste.  Place veggies along with the chopped garlic in the same bag; seal and shake well to coat.
  3. With foil create a pouch that can fit all of the veggies.  Pour freshly coated veggies into the pouch and tightly fold sides to prevent leaking.
  4. Place the pouch on the BBQ at medium heat for 30-40 minutes.

Super Salads 

Hearty Spring Salad with Creamy Red Vinaigrette

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

Ingredients: 

  • Red leaf lettuce
  • Snap peas, whole
  • Fava beans, shelled
  • Strawberries, murcotts, oranges
  • Spring onion
  • Carrots
  • Greens
  • Lamb’s-quarters
  • Tomato
  • Hard boiled egg

Creamy Red Vinaigrette:

  • 1 shallot or spring onion, minced
  • ½ cup mayonnaise
  • ¼ cup red wine vinegar
  • 25 grinds of fresh black pepper
  • 1-2 tsp olive oil
  • Salt

Directions: 

  1. Whisk together and drizzle over salad.

Author Rachel Oberg

More posts by Rachel Oberg

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