Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 30 – April 3, 2015

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Artichoke Heart Dip

Super Salads – BLT Salad

Gluten-Free – Beet and Parmesan Penne

Vegan – Stir Fry with Mustard Greens Tofu and Almonds

Something for the Sweet Tooth – Rich Chocolate Beet Muffins

Soup of the Week – Fennel Soup


Spotlight on the Herb

Artichoke Heart Dip

Photo credit De Ma Cuisine

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

Ingredients:

  • 10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed
  • 5 oz. ricotta cheese or soft (silken) tofu
  • ½ C Greek yogurt or soft (silken) tofu
  • 2 T carrot greens (just the tops, no stems) (optional)
  • ½ C chickpeas
  • ¼ C fresh parsley
  • 1 stalk spring onion, roughly chopped
  • 1-2 cloves garlic
  • ¼ C olive oil
  • 2-3 T lemon juice
  • to taste salt
  • to taste pepper
  • good pinch cayenne
  • ice water
  • juice from ½ lemon
  • carrots, sliced, for serving
  • artichoke leaves, for serving
  • corn chips, for serving (optional)

Directions:

  1. Place artichokes in a steamer basket in a pot with 1½ -2″ water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
  2. Blend (with a hand blender or in a food processor, regular blender could work too) ricotta or tofu through cayenne. Blend for about 1 minute, or until it’s as smooth as you’d like it. Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
  3. When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they’re cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there’s any on the leaves scrape that, if you’re going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed.
  4. Serve dip with carrots and artichoke leaves, or corn chips for dipping.

Super Salads

BLT Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 2 slices bacon
  • 1 C bread, torn into crouton sized pieces
  • olive oil
  • to taste salt
  • to taste pepper
  • dressing: 1 T mayo
  • 2 T Greek (or plain) yogurt
  • 1 clove garlic (optional), minced
  • ¼ t dijon mustard
  • ½ T lemon juice
  • ½ T balsamic vinegar
  • to taste salt
  • to taste pepper
  • 1 T olive oil
  • salad: 2-4 C lettuce, torn
  • 1 tomato, chopped

Directions:

  1. Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
  2. Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
  3. Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
  4. Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.
Notes:
If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

Gluten-Free

Beet and Parmesan Penne

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients: 

  • 3 servings rice penne pasta
  • 16 small beets, peeled and very thinly sliced
  • 2 t olive oil, divided
  • 1-2 t garlic smoked sea salt (or regular salt)
  • 1/4 t pepper, divided
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 T balsamic vinegar
  • 1 t honey
  • 2 T lemon juice, divided
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C pasta water
  • 3/4 C parmesan cheese, plus a little more for topping
  • lemon wedges, for serving

Directions:   

  1. Toss beets with 1 t olive oil, 1 t garlic salt, and 1/8 t pepper. Bake at 350F for 15 minutes, switch position in oven (if using 2 baking sheets) and bake 5-10 min more, or until beets are tender and crispy.
  2. Cook pasta.
  3. Heat skillet and add oil. Add shallot and 1/4 t salt. Cook oven med-low heat for 3-5 minutes. Add garlic and cook 2 minutes. Add balsamic vinegar, honey, and 1 T lemon juice, and cook 2 minutes.
  4. Whisk cornstarch with 1/4 C cold water. Add to shallot mixture along with remaining salt and pepper. Bring to a boil and cook until slightly thickened. Add beets and pasta water.
  5. Drain pasta and toss with beet mixture. Add parmesan cheese and 1 T lemon juice.
  6. Taste and adjust seasoning.
  7. Serve with a sprinkle of parmesan cheese and a lemon wedge.

Vegan 

Stir Fry with Mustard Greens Tofu and Almonds

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1-2 C snap peas, strings removed
  • 2-4 T radish, thinly sliced
  • 1 C cabbage (or collard greens or kale), chopped
  • (could also add: broccoli, cauliflower, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 bunch mustard greens (or kale or chard), chopped
  • 2 T almonds, chopped, for serving

Directions: 

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and mustard greens and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.
Notes:
If it’s not essential for this to be vegan, 1 t fish sauce is a good addition to the sauce.

Something for the Sweet Tooth

Rich Chocolate Beet Muffins

Photo credit Janelle and John Fulwyler

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2 ½ cups beets, pureed
  • ½ cup water or reserved beet juice
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup semisweet chocolate chips
  • ¼ cup nuts (optional)

Directions: 

  1. Quarter or halve beets depending on size, steam, rub peels off, slice and puree.
  2. Line muffin tins with paper or grease them. In a large bowl, combine beet puree, beets juice or water, sugar, eggs, and vanilla. In a separate bowl combine flour, cocoa powder, baking soda and salt. Add the beet mixture, chocolate chips and nuts to the flour mixture. The batter will be maroon in color but the cooked product will be dark fudge brown. Fill muffin tins ¾ full and bake at 350F for 30-35 minutes or until a toothpick comes out clean. You may use 2 loaf pans as an alternative and make sweet bread instead of muffins.

Soup of the Week 

Fennel Soup

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • ¼ cup butter
  • 5 fennel bulbs, trimmed & quartered
  • 1 (32 oz) container vegetable broth
  • Salt and pepper to taste

Directions: 

  1. Melt butter in large skillet over medium heat. Add the quartered fennel bulbs, cook and stir until golden brown, about 10 minutes.  Pour in broth, and simmer until fennel is tender, about 15 more minutes.
  2. Ladle into soup bowls and season with salt and pepper.

Author Rachel Oberg

More posts by Rachel Oberg

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