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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Sept 22-25, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Fish Wellington

Spotlight on the Herb – Deconstructed Lasagne

Soup of the Week – Roasted Eggplant Soup

Vegetarian – Twice Baked Potatoes (with Rachel O Instructional Video!)

Something for the Sweet Tooth – Apple Bourbon Galette

Breakfast for Dinner – Savory Baked French Toast


Simple Suppers 

Fish Wellington

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C vegetable stock (or white wine)
  • 1 fillet fish (Swordfish or Halibut), skin removed
  • pinch salt
  • pinch pepper
  • pinch fennel pollen
  • 2 T butter
  • 4 small potatoes, halved and thinly sliced
  • to taste salt
  • to taste pepper
  • pinch fennel pollen
  • 1 small zucchini, thinly sliced and chopped
  • 1 clove garlic, minced
  • 1 pie crust, divided equally into 3 pieces
  • 1 tomato, sliced
  • 1 egg, beaten
  • coarse sea salt

Directions:

  1. Pre-heat the oven to 375F.
  2. Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
  3. Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add zucchini and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
  4. Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
  5. Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.

Spotlight on the Herb

Deconstructed Lasagne

Photo credit De Ma Cuisine

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

Ingredients: 

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • ½ t dried rosemary, chopped
  • 1 T fresh thyme
  • ½ to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.
Notes:
To make this recipe gluten-free use your favorite GF pasta.

Soup of the Week

Roasted Eggplant Soup

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 3 tomatoes halved
  • 1 tbsp chopped thyme
  • 1 eggplant, halved
  • 4 cups chicken broth
  • 1 small onion, halved
  • 1 cup heavy cream
  • 6 cloves garlic
  • 3 ½ ounces crumbled cheese of choice
  • 2 tbsp olive oil

Directions: 

  1. Preheat Oven to 400º.
  2. Place tomatoes, eggplant, onion, and garlic on baking sheet and brush with oil. Roast until tender and slightly golden brown. About 45 minutes.
  3. Scoop out eggplant and discard skin.
  4. Place eggplant, tomatoes, onion and garlic in a large pan with thyme and chicken broth. Bring to a boil and then reduce heat and simmer until onion is very tender, 35 to 40 min.
  5. Puree in a food processor or blender. Return to low heat and stir in cream. Bring to a simmer. Season with salt and pepper.
  6. Place in bowls and garnish with cheese.

Vegetarian

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.

Something for the Sweet Tooth

Apple Bourbon Galette

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T honey
  • 2 T butter, cut into small chunks
  • ¼ C coconut palm sugar (or brown sugar or raw sugar)
  • ¼ C maple syrup
  • 2 t bourbon (optional)
  • 2 t vanilla extract
  • 1 T apple cider vinegar
  • pinch salt
  • ½ t cinnamon
  • ¼ t nutmeg
  • 1-2 pinches ginger
  • 1-2 pinches allspice
  • 4-5 (about 4-5 C) apples, thinly sliced
  • 1 pie crust, divided in 4
  • 1 egg, whisked
  • butter, for greasing

Directions:

  1. Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper.
  2. Whisk together honey through allspice (it’s ok if there are still small chunks of butter).
  3. Toss sweet mixture with apples, making sure all apples are coated.
  4. Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust.
  5. Brush each crust with egg.
  6. Bake for 25-30 minutes, or until crust is golden and flaky.

Breakfast for Dinner

Savory Baked French Toast

Photo credit De Ma Cuisine

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

Ingredients:

  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Directions:

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

Author Rachel Oberg

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