Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 9-12, 2015

At a Glance – Recipes Inspired by the Box

Super Salads – Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Vegetarian – Roasted Carrots with Honey and Almonds

Simple Suppers – Twice Baked Potatoes (With Rachel O Instructional Video)

Sandwich Time – Bacon Sandwich with Arugula Flowers

Spotlight on the Herb – Classic Meat and Cheese Lasagna

Savory Sides – Turnip Mashed Potatoes


Super Salads 

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients:

  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 20 asparagus, ends snapped off
  • to taste salt
  • to taste pepper
  • ¼ C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley (or basil or tarragon), chopped
  • to taste salt
  • 1 T green garlic (or garlic or shallots), chopped
  • 3 T to ¼ C olive oil
  • 1 pint (2 C) mâche

Directions:

  1. Pre-heat the oven to 425F.
  2. Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  3. While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  4. Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)

Vegetarian

Roasted Carrots with Honey and Almonds

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 3 carrots, sliced into rounds (1/4″ thick)
  • 1 T olive oil
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced
  • 2 T honey
  • 1/4 C (heaping) almonds, diced
  • 1/4 C ricotta cheese
  • lemon slices, for serving

Directions:

  1. Pre-heat the oven to 425F.
  2. Toss the carrots with the olive oil, salt, and pepper. Place on a baking sheet and roast for 10 minutes.
  3. Toss partially roasted carrots with garlic, honey, and almonds. Spread out on the baking sheet and return to the oven and roast for 5-7 minutes more.
  4. Serve topped with a scoop of ricotta and a squeeze of lemon.

Simple Suppers

Twice Baked Potatoes

(With Rachel O Instructional Video)

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

Ingredients: 

  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • ½ t smoked paprika
  • ½ t sweet paprika
  • ¾ t salt
  • ¼ t pepper
  • ½ t onion powder
  • ½ t chili powder
  • ¼ C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • ¾ C cheese, grated

Directions:   

  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a ¼” wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, ½ C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes:
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half. Prep and veggie cooking can be done while the potatoes roast.

Sandwich Time

Bacon Sandwich with Arugula Flowers

Photo credit De Ma Cuisine

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

Ingredients:

  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion, sliced
  • pinch salt
  • ½ bunch arugula flowers (or dandelion or any other greens), stem ends removed
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: ½ T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced

Directions: 

  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and flowers.

Spotlight on the Herb

Classic Meat and Cheese Lasagna

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • meat and veggie filling: 1 lb. ground beef
  • 4 cloves garlic, minced
  • ¾ C carrot, diced or grated
  • ¼ C radish, diced or grated
  • ¾ C cauliflower, diced
  • 3 C kale (or any other greens), chopped
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • cheese filling: 16 oz. cottage cheese
  • ½ C Greek yogurt
  • 2½ C mozzarella cheese, grated (1 C reserved)
  • ½ C parmesan cheese
  • to taste salt
  • to taste pepper
  • tomato sauce: 4-6 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 T fresh oregano, chopped
  • 1 T fresh thyme, chopped
  • 1 T fresh parsley, chopped
  • 1 T fresh basil, chopped
  • 1/2 T fresh rosemary, chopped
  • 1 T balsamic vinegar
  • 1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)

Directions: 

  1. Pre-heat the oven to 350F.
  2. Cook beef until partially done, then add garlic through cauliflower, and cook for 5-10 minutes. Add greens and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
  3. Mix together cheese filling ingredients. Taste and adjust seasoning.
  4. Mix together tomato sauce ingredients. Taste and adjust seasoning.
  5. Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
  6. Bake covered for 30 minutes, then uncovered for 30-40 more.
  7. Let stand 10 minutes before serving.

Savory Sides

Turnip Mashed Potatoes

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients: 

  • 6 large potatoes, skin on
  • 2 large turnips, peeled
  • ½ cup cream, heated
  • 1 stick butter, melted
  • ½ cup sour cream
  • Salt and pepper

Directions: 

  1. Slice potatoes and turnips ¼ inch thick.  Cook in boiling water for 15 minutes or until fork-tender.  Drain.
  2. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until smooth.  Add hot cream, butter, and sour cream.  Season with salt and pepper, to taste.  Whip again until blended.

Author Rachel Oberg

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