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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Oct 27-30, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers  – Chicken Pot Pie

Spotlight on the Herb – Thai-Style Red Curry

Something for the Sweet Tooth – Vegan Fruit Crisp

Super Salads – Roasted Pear and Arugula Salad with Walnuts

Perfect Pastas – Roasted Fennel Mac (with Rachel O Instructional Video!)

Comfort Foods – Shepherd’s Pie of the South


Simple Suppers  

Chicken Pot Pie

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 1 carrot (or parsnip), chopped
  • 2 small potatoes (or combination of 1-1½ C potato, radish, turnip, or rutabaga), chopped
  • 1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
  • 1 small onion (or 2 shallots), chopped
  • 2 stalks celery (or 1 fennel bulb), chopped
  • to taste salt
  • to taste pepper
  • 1 t fresh rosemary (or thyme), chopped
  • 1 small summer squash, (or ½ C cauliflower or peas), chopped
  • 1-2 C chicken, cooked and shredded
  • 2-3 cloves garlic, chopped
  • 1½ C chicken (or vegetable) stock or chicken pan drippings
  • 2 T all purpose flour (or 1 T cornstarch)
  • ½ C cold water
  • ½ C milk
  • 1 pie crust
  • 1 egg, beaten
  • coarse sea salt
  • lemon wedges, for serving

Directions:

  1. Pre-heat oven to 375F.
  2. Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
  3. Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
  4. Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

Spotlight on the Herb

Thai-Style Red Curry

Photo credit From His Kitchen to Her Plate

Recipe from Abundant Harvest Organics via From His Kitchen to Her Plate

Ingredients: 

  • 4 medium Potatoes, peeled and quartered
  • ½ White Onion, quartered
  • ½ Cup green onions, chopped
  • ½ medium Red Bell Pepper, sliced into strips
  • 4 medium Jalapeno peppers, sliced into strips
  • 1 Cup Korean Daikon, peeled, quartered and sliced thin
  • ½ Cup of Yellow Squash, diced
  • 2 Cups Chicken, cut into cubes
  • 2 Tbsp of Peanut Butter
  • 1 Tbsp of Chicken Bouillon
  • 2.5 Tbsp of Red Curry Paste
  • 1 13.5 Oz can of Coconut Milk
  • 5 cloves of Garlic
  • 2 Tbsp of Lemongrass, sliced
  • 1 Tbsp of fresh Ginger, peeled and slicked
  • 1 tsp of Salt
  • ¼ Cup of Thai Basil, chopped
  • A Pinch of Tumeric
  • 2 Tbsp of Grapeseed Oil
  • Soy Sauce and Hot Sauce to taste
  • Red Chili Flakes to taste
  • Toppings:
  • ¼ Cup of Cilantro, chopped

Directions:

  1. The Prep: Chop chicken and set aside. Boil a pot of water, toss in a pinch of turmeric, peel and quarter potatoes, and boil potatoes until soft about 8-10 minutes. Set potatoes aside. Slice lemongrass, garlic and ginger and add to mortar and pestle. Add salt and crush all until they form a paste. Quarter white onions, slice yellow squash and set aside. Slice bell peppers and jalapenos into fine long strips. If desired leaving in a little bit of the seed from the chili peppers will add more heat to the curry. Set peppers aside. Peel and slice daikon radish into thin chunks and set aside. Chop green onions into long strips and cilantro bunch into small leaves and set aside.
  2. The Cooking: Add grapeseed oil to a pan on medium heat and quickly sauté garlic, ginger, and lemongrass paste. Add in red curry paste and chicken. Top with soy sauce, hot sauce, and chili flakes for desired salty-ness and heat. Sauté chicken for about 5 minutes. Add in can of coconut milk. Add chicken bouillon to empty coconut milk can and fill half way with water. Empty contents into the pan and stir. Add in peanut butter and stir. Cook until mixture starts to thicken. Add in squash and cook 2 minutes. Add in potatoes, daikon, and onions and cook for 2 minutes. Add in bell peppers and chili peppers and cook for 1 minute. Turn the mixture for about 1 minute. Fold in green onions and basil until well mixed. Serve topped with chopped cilantro.

Something for the Sweet Tooth 

Vegan Fruit Crisp

Photo credit De Ma Cuisine

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

Ingredients: 

  • 6 C fruit (apples, pears, and persimmons), chopped
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • ⅓ C honey
  • ⅓ C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
  • ⅓ C maple syrup (or honey)
  • 4 C oats
  • ⅓ C coconut palm sugar
  • 2 T whole wheat flour
  • 1 t cinnamon
  • dash nutmeg
  • pinch allspice
  • ⅓ C maple syrup
  • 3 T coconut oil, melted
  • 2 T honey
  • 1 T coconut oil, plus more for greasing the pan

Directions:    

  1. Pre-heat the oven to 350F.
  2. Combine fruit in a bowl.
  3. Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
  4. Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
  5. Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
  6. Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.
Notes:
If you’d prefer a non-vegan crisp, use butter instead of coconut oil.
If you have vegan friends who don’t eat honey, just use maple syrup.
For gluten-free, use your favorite GF flour and oats.

Super Salads

Roasted Pear and Arugula Salad with Walnuts

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2-4 firm pears
  • 1 tbsp butter melted
  • 2 tbsp sugar
  • 1 ½ tbsp. olive oil
  • 2 tsp white wine vinegar
  • ½ tsp salt
  • Ground pepper
  • 1 bunch of arugula washed and torn into bite size pieces (may add other greens also)
  • 2 ounces Parmesan cheese
  • 1 cup walnuts

Directions:

  1. Preheat Oven to 500°.
  2. Cut the pears lengthwise into thick wedges. Toss with butter and sugar.  Place on baking sheet and roast in oven for 10 minutes or until golden.  Flip to do both sides.  Let pears cool.
  3. Toast walnuts in dry pan.
  4. Whisk the olive oil, vinegar, salt and pepper.
  5. Toss all together and drizzle dressing over.

Perfect Pastas

Roasted Fennel Mac 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • ½ to 1 C onion, chopped
  • 1 fennel bulb, halved
  • 3-4 T plus 1 t olive oil
  • 3 cloves garlic, diced
  • 1 carrot, grated
  • ½ to 1 t salt
  • ¼ t pepper
  • 1 t apple cider vinegar
  • 1½ C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
  • 2 T flour
  • ¼ C cream
  • ½ to 1 C milk
  • ½ to 1 C vegetable stock
  • ¼ C pasta water
  • 2 C pasta
  • 1 pear, thinly sliced (for topping)

Directions:

  1. Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
  2. Cook pasta.
  3. Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
  4. When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
  5. Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
  6. Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
  7. Toss pasta with sauce. Top with thinly sliced pear, and top pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.

Comfort Foods

Shepherd’s Pie of the South

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 onion, chopped
  • 1 C corn
  • 1 C (about 5 leaves) collard greens, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • ½ to 1 t red pepper flakes
  • 1 t salt
  • ¼ t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1½ C chicken, cooked and shredded (leftovers work great)
  • ½ C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta (leftover)
  • ½ to 1 C parmesan cheese, grated

Directions:

  1. Heat oven proof skillet (cast iron works great). Add butter and olive oil and let them brown for a minute or two. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
Notes:
I use leftover polenta and chicken for this dish.

Author Rachel Oberg

More posts by Rachel Oberg

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