Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 31 – April 3, 2014

At a Glance – Recipes Inspired by the Box

Sensational Starters – Crostini with Sausage and Braised Greens

Spotlight on the Herb – Roasted Rutabagas

Super Salads – BLT Salad

Vegetarian – Roasted Asparagus with Ginger Soy Sesame Dressing

Simple Suppers – Fall Vegetable Chicken Pot Pie

Something for the Sweet Tooth – Carrot Muffins

Sensational Starters

Crostini with Sausage and Braised Greens

Photo credit De Ma Cuisine

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


  • Braised Greens: 2 T olive oil
  • 2 C celery, chopped
  • 1 radish, diced
  • 2 cloves garlic, diced
  • 1/2 C onion (regular, green, spring, bunching), chopped
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: chard, kale, collards, spinach, beet greens…), roughly chopped
  • salt
  • pepper
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving


  1. Heat a soup pot. Add oil. Add celery, radish, garlic, onion, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Spotlight on the Herb 

Roasted Rutabagas

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


  • 1 large rutabaga peeled and cubed (if small use more than 1)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • ½ teaspoon apple cider vinegar
  • Chopped fresh thyme


  1. Toss rutabaga with olive oil, salt and pepper. Place on a baking sheet and roast at 425º until golden and soft, 40 minutes.
  2. Toss with apple cider vinegar and thyme.

Super SaladsBLT Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine


  • 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


  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.
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 the grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.


Roasted Asparagus with Ginger Soy Sesame Dressing

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


  • 1 bunch Asparagus ends trimmed
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • 1 pinch pepper


  • 1 whole green or bunching onion, chopped
  • 1 clove garlic, minced
  • 1 piece fresh ginger thumb size, minced
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • ½ whole lemon or orange, juiced
  • 1 Tbsp honey


  1. Preheat Oven to 400º. Place asparagus in a single layer in  a baking dish.  Drizzle with olive oil. Roast uncovered for 20 min.
  2. To make dressing: combine all dressing ingredients in bowl. Mix well with a whisk. Pour over asparagus and serve warm.

Simple Suppers
Fall Vegetable Chicken Pot Pie
Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)


  • 1 whole chicken, 4-5 pounds
  • 2 bay leaves
  • 1 onion (any type), diced
  • 3 carrots, peeled and cut into chunks
  • 1 leek, trimmed and cut into 1-inch slices
  • 1 small celeriac root, peeled and cut into chunks (cut into discs first, then cut off peel)
  • 1 cup rutabagas, peeled and cut into chunks
  • 1 cup daikon radish, cut into chunks
  • 1 pound potatoes, peeled and cut into chunks
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • salt and pepper to taste
  • For the biscuits: 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick butter, cubed
  • 1 egg
  • 2/3 cup buttermilk


  1. Put the chicken and the bay leaves in a stock pot. Just cover with water, cover, and bring to a boil. Skim off any foam on the surface. Reduce the heat and simmer for 30 minutes. Then, add the all of the vegetables. Cook the mixture until the chicken is cooked through and beginning to fall apart a bit. Remove the chicken and let it cool on a plate.
  2. Uncover the broth and vegetables and cook for 30 minutes, or until reduced by about a quarter. Meanwhile, when the chicken is cool enough to touch, pick off all of the meat and shred into bite-sized pieces. Set aside for a moment.
  3. Melt the butter in a large saucepan. Skim off 1/4 cup of chicken fat from the top of your broth and whisk into the butter. Add the flour and continue to whisk until it starts to go slightly golden. Dip a measuring cup into your broth and scoop 3 1/2 cups of broth into the pot. Keep whisking until the sauce begins to thicken and it is not lumpy. Add the chicken and stir in the sauce to coat. Strain the vegetables out of the broth with a slotted spoon and add those as well. Stir in the parsley and thyme and a bit of salt and pepper. Taste and adjust seasonings to your preference. Turn off the heat.
  4. Preheat the oven to 450 degrees. Combine the flour, sugar, baking powder and salt in a mixing bowl. Rub the butter into the flour mixture with a pastry blender or your fingers. Beat the buttermilk and egg together in a liquid measure or small bowl. Stir wet into dry with a few strokes. The mixture will be wet and sticky.
  5. Pour the chicken vegetable mixture into a 9×13 casserole dish. Scoop the biscuit mixture onto the chicken in eight rounds (imagine biscuit on each piece). Bake for 18-20 minutes, or until the biscuits are golden.

Something for the Sweet Tooth

Carrot Muffins

Recipe via Recipe via Carol Peterson of Abundant Harvest Organics


  • 2 eggs
  • 1 ½ cup flour
  • 1 cup grated carrots
  • 1 cup sugar
  • ½ cup oil
  • ¼ cup orange juice
  • ¼ c raisins
  • ¼ cup chopped pecans or walnuts
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt


  1. Prepare muffin tin with liners or grease.
  2. Heat orange juice to boiling and add the raisins and remove from heat. Set aside and allow to soak.
  3. Grate the carrots.  Mix nuts, carrots, sugar, oil and eggs together. Add dry ingredients and mix until moist. Drain the raisins and fold in by hand. Fill the muffin tins two thirds full. Bake at 350 F for 40 minutes.

Author AHO Kitchen Team

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