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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 24-27, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Polenta with Tomatoes and Savory

Preserving the Seasons – Pickled Beets

Soup of the Week – Mahi Mahi, Fennel, and Potato Chowder

Something for the Sweet Tooth – Citrus Smoothie

Super Salads – Grilled Chicken and Berry Salad

Quick and Easy – Steamed Carrots with Butter and Honey


Spotlight on the Herb 

Polenta with Tomatoes and Savory

Photo credit De Ma Cuisine

Recipe Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 3 C water
  • 1 C milk
  • 3/4 C cornmeal
  • 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
  • 1/2 to 1 t salt
  • pepper
  • 1/2 to 1 T savory, finely chopped
  • 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)

Directions:

  1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
  2. Remove from heat and whisk in cheese, salt, pepper, and savory.
  3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
  4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)
Notes:
I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed. To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.

Preserving the Seasons

Pickled Beets

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (with help from the Ball Complete Book of Home Preservation)

See original recipe here

Ingredients:

  • 3 1/2 pounds beets, scrubbed, greens removed (and eaten for dinner!) with 2 inches of stem left intact
  • 4 cups distilled white vinegar
  • 2 cups water
  • 3/4 cup sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons whole black peppercorns

Directions: 

  1. Put the beets in a large pot. Cover with water, cover, and bring to a boil. Lower the heat to medium low and cook until tender, about 30 minutes. Drain beets and run them under water. The skins should rub off pretty easily.
  2. Get your canning pot heating right about now if you haven’t started it yet. Make sure that you have jars ready-this will fill 4 pints and 1 half-pint, or 9 half-pints.
  3. Combine the vinegar, water, and sugar in a large pot. Bring to a boil, stirring gently to dissolve the sugar. Keep it at a low boil until you are ready to use it.
  4. Trim the beets of roots and stems, and cut them into bite-sized pieces. Fill the jars with the beets and add a pinch of caraway seeds and peppercorns to each jar. Pour the hot brine over the beets, allowing 1/2 inch of headspace. Wipe the rim of the jar, top with lid and band, and process in a water bath for 30 minutes.

Soup of the Week 

Mahi Mahi, Fennel, and Potato Chowder

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1″ pieces
  • 3-4 C potatoes, cut into 1/4″ cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic (or 2 stalks green garlic), minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen

Directions: 

  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.

Something for the Sweet Tooth

Citrus Smoothie

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

Ingredients:

  • 1 cup plain yogurt
  • ½ cup ice
  • 1 peeled Valencia orange
  • ½ banana (optional)
  • 2 tbsp oats
  • 2 tbsp honey
  • 1 tsp grated orange zest
  • ½ cup milk
  • 2 strawberries
  • 1 C greens (kale, spinach, chard)

Directions:

  1. Blend all together and enjoy the morning.

Super Salads 
Grilled Chicken and Berry Salad

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

Ingredients:

  • ½ head of lettuce, washed and chopped into bite size pieces
  • 6 oz of spinach, kale, or chard
  • 2-3 chicken breasts, marinated, grilled and sliced
  • 8 oz of strawberries, sliced
  • 8 oz blueberries
  • 1 orange, peeled and chopped
  • 4 oz crumbled feta or shredded Parmesan cheese
  • 1 c sliced almonds, toasted

Dressing:

  • ½ c white wine vinegar
  • ½ c honey
  • 1-2 cloves garlic (or 1-2 stalks green garlic, chopped)
  • 1 tbsp grated onion
  • 1 tsp salt
  • 1 c raspberries, blackberries or strawberries
  • 2/3 c canola oil
  • 1 ½ tsp poppy seeds

Directions: 

  1. Marinate chicken in some Italian dressing, and grill. When cool slice.
  2. Blend dressing ingredients together.
  3. Toss the lettuce, berries, orange, and almonds together. Add the chicken when cooled and sliced and then last sprinkle with feta or Parmesan cheese, and drizzle with dressing.

Quick and Easy 

Steamed Carrots with Butter and Honey

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 4 large carrots, cut into chunks
  • water
  • pinch salt
  • 1-2 T honey
  • 1 T butter

Directions:

  1. Add water to the bottom of a pot with a steamer basket (about an inch deep, or not touching the bottom of the basket). Add carrots to the steamer basket. Cook until tender, about 15-20 minutes or so.
  2. Toss carrots with salt, honey, and butter.

Author Rachel Oberg

More posts by Rachel Oberg

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