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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, May 26-29, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Basil and Summer Squash Risotto

Spotlight on the Herb – Sage Pesto

Soup of the Week – Caesar Soup

Vegetarian – African-Style Quinoa Stew

Super Salads – Radish Salad

Raw – Traditional Coleslaw


Simple Suppers 

Basil and Summer Squash Risotto

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C white wine, divided
  • 4-6 C stock (chicken or vegetable)
  • 1½ T honey
  • 2-3 T lemon juice, plus a little more for serving
  • 2 T olive oil
  • 1 spring onion, diced
  • 3-4 C summer squash, chopped into small pieces
  • to taste salt
  • to taste pepper
  • 1 green garlic, diced
  • 3 cloves garlic, diced
  • 1½ C arborio rice
  • 1 C parmesan cheese, grated (reserve some for serving)
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)

Directions:

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it’s hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.

Spotlight on the Herb

Sage Pesto

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • ¾ cup sage leaves
  • ¾ cup pine nuts
  • ¼ cup fresh parsley
  • one clove garlic
  • ¾ cup plus 3 tablespoons olive oil
  • 6 tablespoons grated Parmesan cheese
  • salt
  • pepper

Directions:

  1. Blend sage leaves with pine nuts, fresh parsley, and one clove garlic. Drizzle in olive oil.
  2. Transfer to a bowl and mix in Parmesan cheese and season with salt and pepper.
  3. Serve with grilled chicken or grilled eggplant sandwiches.

Soup of the Week 

Caesar Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 slices bacon
  • 1 T olive oil
  • 1 apple, diced
  • ½ t dried basil
  • 1 stalk green garlic, diced
  • 6 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • 6 C lettuce, washed and torn
  • 4 C vegetable stock
  • 2 C bread, torn
  • 1 T lemon juice
  • 2 T mayonnaise
  • olive oil, for topping
  • parmesan cheese, grated, for topping

Directions: 

  1. Pre-heat oven to 350F.
  2. Cook bacon and drain on a paper towel lined plate.
  3. Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
  4. Add dijon and balsamic vinegar, and cook 1 minute.
  5. Add lettuce and wilt down for 2-3 minutes, stirring constantly.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
  7. Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
  8. Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
  9. Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

Vegetarian 

African-Style Quinoa Stew

Recipe via Create Nourish Share

See original recipe here

Ingredients:

  • 1 Tbs coconut oil
  • 1 onion, diced
  • 1 large leek, sliced in half moons
  • 3 large tomatoes, quartered
  • 4 cloves garlic
  • 1 jalapeno
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 Tbs cumin
  • 3/4 tsp oregano
  • 2 tsp sea salt
  • 5 cups water
  • 1/2 cup quinoa
  • 1 large bunch spinach, chopped (collard greens or kale could be substituted)
  • 3/4 cup organic peanut butter
  • juice of 1 1/2 limes (about 3 Tbs)
  • 1/2 cup chopped peanuts
Directions:
  1. In a large soup pot, heat coconut oil over medium heat. Add onion and leak and sauté for several minutes. Be sure to thoroughly clean your leak. Dirt tends to get trapped between the layers.
  2. Meanwhile, combine tomatoes, garlic and jalapeno in food processor or blender. Pulse until only small pieces of jalapeno are evident. Or chop by hand if you prefer.
  3. Add carrots, celery, tomato mixture, spices and salt to soup pot. Simmer for several minutes, allowing the vegetables to soften.
  4. Add water and quinoa, and bring to a boil. Cover and reduce heat to a simmer. Simmer for about 15 minutes, until quinoa is cooked and vegetables are tender.
  5. Add greens and peanut butter. Finish with lime juice- the key to a bright flavor! Adjust salt to taste.
  6. Garnish with peanuts.

Super Salads

Radish Salad

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted from Deborah Madison, Local Flavors)

See original recipe here

Ingredients:

  • 1 large bunch of radishes, sliced thin, greens removed (if greens are in good shape, sautee in butter, fabulous!)
  • 2 tablespoons snipped chives
  • 2 handfuls baby arugula or spinach, chopped if it is larger than 2 inches in length
  • a glug or two of good olive oil
  • kosher salt
  • freshly ground pepper
  • about ten peels of parmesan cheese, peeled with a vegetable peeler

Directions:

  1. In a large bowl, combine the sliced radishes, chives, arugula, salt and pepper. Pour a glug of olive oil in the bowl- just enough to coat the mixture when you stir it.
  2. Lay the salad out on a platter, and top with peeled parmesan. Top with a touch more salt and pepper if needed.

 Raw
Traditional Coleslaw

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 head green cabbage
  • ½ cup cider vinegar
  • ¼ head of red cabbage (optional)
  • 3 tbsp white sugar
  • 1 carrot shredded
  • ½ tsp salt
  • ½ cup onion chopped
  • ¼ tsp freshly ground pepper
  • 2 ½ tsp lemon juice
  • ½ cup vegetable oil
  • ½ cup mayonnaise or Veganaise® (optional)

Directions:

  1. In a large salad bowl, place the cabbage, onion, and carrot.
  2. Combine the vinegar, sugar, salt, pepper, lemon juice and vegetable oil (and/or optional mayonnaise) in the bowl and whisk together.
  3. Toss the mixture with the cabbage until fully coated and let sit for up to 3 hours to absorb juices.

Author Rachel Oberg

More posts by Rachel Oberg

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