Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Nov 17-20, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Roasted Winter Vegetable Soup

Savory Sides – Broccoli Wild Rice Casserole

Spotlight on the Herb – Meatball Subs

Something for the Sweet Tooth – Mary Lee’s Gluten Free Apple Pie

Vegetarian – Feel Better Soup

Snack Attack – Popcorn on the Cob

Soup of the Week 

Roasted Winter Vegetable Soup

Photo credit De Ma Cuisine

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


  • 1 head garlic, top sliced off
  • 1 winter squash, quartered
  • 1 sweet potato, quartered
  • 1 onion (or 3-4 shallots), quartered
  • 2 carrots (or parsnips)
  • 1 watermelon radish (or ¼ Korean daikon radish, or 3-4 red radishes), quartered
  • 1 rutabaga (or 1 large turnip or potato), peeled, if desired, cut in 6 pieces
  • 2 T olive oil, divided
  • 2 T butter
  • to taste salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 5 C vegetable stock
  • 1 C milk
  • 1 t maple syrup
  • croutons, for topping
  • parmesan cheese, for topping
  • lemon wedges, for serving


  1. Pre-heat oven to 350F.
  2. Drizzle garlic with 1t olive oil and wrap in foil. Toss remaining veggies with 2 t olive oil. Place on two baking sheets and roast (flipping once partway through), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  3. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for 3-5 minutes. Turn heat off, add milk, and maple syrup. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water or stock if it’s too thick. Taste, adjust seasoning if desired.
  5. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes), parmesan cheese, and a squeeze of lemon

Savory Sides

Broccoli Wild Rice Casserole

Recipe via Carol Peterson of Abundant Harvest Organics


  • 2 c wild rice
  • 8 cups chicken broth
  • 3 broccoli heads cut into small florets
  • 1 stick butter (½ c)
  • 1 onion, finely diced, medium size
  • 1 lb button mushrooms finely chopped
  • 2 carrots, peeled and finely diced
  • 2 celery stalks finely diced
  • ¼ c flour
  • 1 tsp black pepper
  • ½ c cream
  • 2 tsp salt
  • 1 c breadcrumbs
  •  2 tbsp minced fresh parsley


  1. Add rice to pan with 5 c chicken broth and bring to a boil , reduce the heat and cover the pan.  Cook the rice until it has just started to break open and slightly tender , 35-40 min. Set aside.
  2. Blanch the broccoli 1½ to 2 minutes until broccoli is still slightly crisp. Drain and run cold water over to cool down. Set aside.
  3. In a large pot over high heat melt 6 tbsp of butter and add the onions and mushrooms, cook stirring occasionally until liquid begins to evaporate.
  4. Add carrots and celery. Cook until the veggies are soft. Sprinkle with flour and stir then pour remaining 3 cups of broth. Stir to combine. Bring mixture to a gentle boil and allow to thicken 3 to 4 minutes. Pour in the cream, stirring to combine. Let mixture cook until thick season with salt and pepper.
  5. Assembly: Add half the cooked rice to bottom of a 9×13 baking dish. Then lay on half the broccoli and repeat with another layer of rice and broccoli, ending up with the veggie mixture over the top. Melt remaining butter and toss with breadcrumbs and sprinkle over the top of casserole. Cover and bake 20 minutes and sprinkle with parsley.

Spotlight on the Herb

Meatball Subs

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


  • 1 onion, diced
  • 2 T olive oil, divided
  • 1 egg
  • to taste salt
  • to taste pepper
  • 1 t honey
  • 1 t balsamic vinegar
  • 2 C tomato sauce
  • ½ t mustard
  • 1 T fresh (or ½ t dried) parsley, divided
  • 1 T fresh (or ½ t dried) thyme, divided
  • 1 lb. ground beef
  • 2 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t lemon juice
  • 1 T butter
  • pinch salt
  • 3 longish portions of baguette or crusty bread, sliced in half lengthwise
  • cheese, grated
  • fresh basil, for topping


  1. Heat a large skillet. Add 1 T olive oil. When it’s hot, add the onion and cook over medium heat for about 5 minutes (or until onion is translucent and softened), stirring occasionally.
  2. Whisk together egg through thyme. Combine beef with egg mixture, mixing together with your hands (do not over mix). Roll into about 12 meatballs.
  3. In the onion skillet, add remaining 1 T olive oil, turn heat to medium-high, and add meatballs. Cook, turning often, until browned all over (about 8-10 minutes total).
  4. Whisk together tomato sauce, salt, pepper, remaining parsley, and thyme. Pour into meatball pan. Bring to a boil, then reduce to a simmer. Cook meatballs until they reach 160F (about 10-15 minutes). Stir in a squeeze of lemon.
  5. Heat another skillet and add the butter and a pinch of salt. Once the butter is hot, add the bread (cut side down) and cook over medium heat it until it’s browned.
  6. Top the bottom piece of bread with some cheese, four meatballs, a couple scoops of sauce, a bit more cheese, and the basil. Scoop a bit more sauce on the top piece of bread and close the sandwich.

Something for the Sweet Tooth

Mary Lee’s Gluten Free Apple Pie

Photo credit Elizabeth Eichhorn of Mary Lee’s Kitchen

Recipe via Abundant Harvest Organics subscriber Elizabeth Eichhorn of Mary Lee’s Kitchen



  • 2.5 C. Gluten Free Oats (I use Trader Joes)
  •  6 Tbsp. Unsalted Butter (Cold) (2 Tbsp. for the pie pan)
  •  1⁄4 C. Coconut Flour
  •  1⁄4 C. Organic Brown Sugar
  •  1 tsp. Baking Soda
  •  pinch of sea salt


  • 7 Apples (peeled and cut into small slivers- I used the gala from the box)
  •  1⁄2 C. Organic Brown Sugar
  •  1 Lemon (just the juice)
  •  2 Tbsp. Unsalted Butter (Melted)
  •  2 tsp. Cinnamon
  •  1 tsp. Vanilla (homemade if you’re corn free)
  •  1 tsp. nutmeg
  •  1 tsp. cloves
  •  1⁄4 tsp. all spice
  •  pinch of salt


  1. Preheat your oven to 350°F.
  2. Place 2 Tbsp. of butter on the bottom of your pie pan.  Place the pan in the oven until the butter melts.  While this is happening:
  3. Blend the GF oats in a food processor to create oat flour. In a different bowl combine the oat flour with all of the ingredients for the crust together with a pastry blender.  Use a pastry cutter to divide the butter.
  4. Tip: if the butter is too hard, let it come to room temperature, cut it, then freeze it.  I cut it into small cubes.
  5. Mix the butter and then divide it.  Set aside a quarter of the amount in a different bowl- this will be used to top off the pie.
  6. Bake the crust for 15 min. or until golden.  Keep an eye on this so it doesn’t burn.
  7. While this is baking, peel, core, and slice your apples.  Save the peel for compost, apple butter, or bowl it with water and gloves to make a great smelling kitchen aroma.
  8. Once sliced, set aside a full apple then, place the remaining apples in a microwave safe bowl and place in the microwave for 2 min.  This will dry the apples out.  Mix the warm apples with the other ingredients.  Toss them together.  The warmth of the apples and the melted butter will begin breaking down the brown sugar.
  9. Scrape the entire apple filling into the baked crust and then cover with the topping.  With the other sliced apples, layer them on the top of the pie in concentric circles.
  10. Bake for 25-30 minutes.  Keep watch.
  11. Tip: Place the pie pan on a jellyroll pan, this keep the dripping contained.
  12. Let cool.
  13. Enjoy with ice cream or just plain.  Add a sprinkle of cardamom or some cinnamon on top.


Feel Better Soup

Photo credit De Ma Cuisine

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


  • 1-2 T olive oil
  • 1 onion, chopped
  • 3 kohl rabi, peeled and chopped
  • 5 red radishes (or any other radish – about 1-2 C), chopped
  • 4 C broccoli or cauliflower, chopped
  • to taste, salt
  • to taste, pepper
  • 1 t oregano, dried
  • 1 t parsley, dried
  • 1 T fresh (or 1 t  dried) thyme
  • 1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
  • 4-6 cloves roasted garlic (optional), mashed
  • 1 t dijon mustard
  • 1-2 8 oz. can tomato sauce
  • ½ C lentils (cooked)
  • 5 C cabbage or collard greens, chopped
  • 8 C water or vegetable stock
  • ½ C uncooked orzo pasta
  • 2 C spinach, chopped
  • 1 T lemon juice
  • 1 t apple cider vinegar


  1. Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
  2. Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
  3. When pasta is almost done, add spinach.
  4. When pasta is done and greens are wilted, add lemon and vinegar.
  5. Taste and adjust seasoning if needed.
  6. Serve and feel better soon.

Snack Attack

Popcorn on the Cob

Recipe via Carol Peterson of Abundant Harvest Organics

Method #1
Wring ear of popcorn in your hands to remove kernels.  Pop corn as you would any other popcorn.

Method #2
Put ear of popcorn in a brown paper bag and place it in the microwave oven.  Cook for 2-3 minutes, listening for popping to slow way down.  Remove promptly to prevent burning.

Author Rachel Oberg

More posts by Rachel Oberg

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