was successfully added to your cart.

Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, May 12-15, 2014

At a Glance – Recipes Inspired by the Box

Perfect Pastas – Rotini Pasta with Fresh Tomato Sauce

Spotlight on the Herb – French Spring Soup

Simple Suppers – Classic Meat and Cheese Lasagna

Super Salads – Nutty Strawberry Salad

Vegetarian – Mediterranean Veggies and Rice

Quick and Easy – Spicy Kohlrabi Radish Salad


Perfect Pastas

Rotini Pasta with Fresh Tomato Sauce

Photo credit De Ma Cuisine

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

Ingredients:

  • ½ lb ground beef
  • 1 T olive oil (opt.)
  • 1 small red onion, chopped
  • 2 small zucchini, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • ¼ t dried savory
  • ½ t dried Parsley
  • ½ t dried basil
  • ¼ t dried oregano
  • Pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • ½ C pasta water
  • ½ pkg rotini rice pasta (or your favorite kind of pasta)
  • Parmesan cheese, grated, for topping

Directions:

  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add ½ C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.
Notes:
Dish is Gluten Free with GF pasta.

Spotlight on the Herb

French Spring Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 4 Tbsp butter
  • 1 tsp ground pepper
  • 1 lb leeks, chopped
  • 1 tsp salt
  • 1 whole onion or 2 small, chopped
  • 1 pinch dill
  • 1 Tbsp chopped parsley
  • 1/3 cup barley
  • 1 clove garlic, minced
  • 1 cup chopped spinach or kale
  • 8 ounces mushrooms, sliced (optional)
  • 1 cup half and half
  • 3 potatoes chopped
  • 2 carrots chopped
  • 1 bunch asparagus, cut into ½” slices
  • 1 quart water
  • 1 quart vegetable or chicken broth

*To give it a little kick a ¼ to ½ cup of sherry wine can be added

Directions:

  1. In a large pot, melt the butter. Add the leeks, onion, and garlic and sauté until tender.  Add the mushrooms and sauté for two minutes. Add the potatoes, carrots, and asparagus, and sauté for two more minutes. Add the water, broth, salt, pepper, dill, parsley and barley. Bring to a boil, reduce the heat and simmer for 30 minutes.
  2. Stir in the spinach or kale and add the half and half. Cook over low heat for about five more minutes.
  3. Sprinkle with grated Parmesan cheese and serve with a sourdough or crusty bread.

Simple Suppers

Classic Meat and Cheese Lasagna

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • meat and veggie filling: 1 lb. ground beef
  • 4 cloves garlic, minced
  • ¾ C carrot, diced
  • ¼ C radish, diced
  • ¾ C celery, diced
  • 3 C kale, 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 dried oregano, crushed
  • 1 t dried thyme, crushed
  • 1 t dried parsley, crushed
  • 1 t dried basil, crushed
  • ½ t dried rosemary, crushed
  • 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 celery, and cook for 5-10 minutes. Add kale 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.

Super Salads 

Nutty Strawberry Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • ¼ cup apple cider vinegar
  • dash of Worcestershire sauce
  • ¼ cup sugar
  • 1 tbsp butter
  • 1 cup olive oil
  • ½ cup slivered almonds
  • ¼ tsp paprika
  • 1 basket strawberries
  • head of red leaf or romaine lettuce, chopped (Also may use chard, kale or mustard greens)

Directions:

  1. In a bowl mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover and refrigerate overnight or at least 6 hours.
  2. Melt butter in skillet, stir in almonds and cook until golden brown. Remove and cool.
  3. In a bowl toss the strawberries, greens, and almonds. Mix with dressing just before serving.

Vegetarian 

Mediterranean Veggies and Rice

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 small skinny or 1 small fat eggplant, peeled and sliced
  • ½ t (or more) salt
  • pinch pepper
  • ¼ t dried basil
  • 1 t fresh oregano,
  • ⅛ t red pepper flakes
  • 1 t fresh savory
  • ¼ t dried parsley
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping

Directions:

  1. Re-heat leftover rice with water or stock.
  2. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. Serve topped with a drizzle of good olive oil and some parmesan cheese.
Notes:
If using uncooked rice, cook 1 C rice in 2 C water or stock. Cook according to directions on package. Cooking time will increase, but not by much, as the rice will cook while the veggies do.

Quick and Easy
Spicy Kohlrabi Radish Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3 cups peeled, and grated kohlrabi
  • 1 cup sliced red radishes
  • Dressing Ingredients
    • 1/3 cup olive oil
    • 1 tablespoon lemon juice
    • 2 table spoons vinegar
    • 2 teaspoons honey
    • 1/4 teaspoon salt
    • 1/8 teaspoon fresh pepper

Directions:

  1. Whisk dressing ingredients together and toss with veggies.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply