Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Sept 8-11, 2014

At a Glance – Recipes Inspired by the Box

Soup of the Week – Ham and Greens Chowder

Something for the Sweet Tooth – Apple and Peanut Butter Oatmeal Crumble

Vegetarian – Mediterranean Quinoa Salad

Spotlight on the Herb – Lemon Basil Potatoes

Simple Suppers – Cauliflower “Mash” with Sautéed Red Mizuna

Super Salads – Cucumbers, Tomatoes, Onions and Avocado Salad


Soup of the Week 

Ham and Greens Chowder

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C radish, chopped
  • 1½ C summer squash, chopped
  • to taste salt
  • to taste pepper
  • 3 cloves garlic, chopped
  • 1 C onion, chopped
  • 7½ C vegetable stock (frozen is fine)
  • ½ C corn
  • 1 t sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 1 T all purpose flour
  • ½ C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • 4 C mizuna (or kale, chard, spinach, mustard greens, or collards), chopped
  • lemon wedges, for serving

Directions:

  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon.

Something for the Sweet Tooth

Apple and Peanut Butter Oatmeal Crumble

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients: 

  • 2 cups chopped apples
  • 1 tsp cinnamon
  • 2 tbsp honey
  • 1½ cups rolled oats
  • ½ cup flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup peanut butter
  • ½ cup egg whites
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350º.
  2. Spray a baking dish or jelly roll pan with Pam.
  3. In a bowl combine apples, cinnamon, and honey, then set aside.
  4. In another bowl whisk together oatmeal, flour, baking soda, and salt. Stir in peanut butter. The consistency will be lumpy. Stir in egg whites and vanilla. Stir in apple mixture. Spread mixture onto prepared pan or baking dish and bake for 30 minutes or until the top is firm and apples are tender.
  5. Serve warm with Greek yogurt or as a topping for pudding or ice cream.
  6. Keep remaining refrigerated.

Notes:

Serve with grapes.


Vegetarian

Mediterranean Quinoa Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1-2 C cooked quinoa
  • 1-15 oz. can garbonzo beans
  • ½ C summer squash, chopped
  • ½ C cucumber, chopped
  • 2 T basil, chopped
  • 1 T oregano, chopped
  • 1 stalk green onion, chopped
  • 1 cob corn, cut off the cob
  • ¼ C feta (optional)
  • dressing: juice from ½ lemon
  • small pinch saffron
  • ⅛ to ¼ t smoked paprika
  • good pinch pepper
  • to taste salt
  • 3 T apple cider vinegar
  • 1 t honey
  • 1 clove garlic, minced
  • pinch ground ginger
  • ¼ C olive oil
  • olives (optional), for topping
  • lemon slices, for serving

Directions: 

  1. Combine the quinoa with the beans, veggies, herbs, and feta.
  2. Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
  3. Mix dressing with salad.
  4. Serve topped with olives and a squeeze of lemon.

Notes:

Serve with grapes.


Spotlight on the Herb

Lemon Basil Potatoes

Recipe via AHO Kitchen Team

Ingredients:

  • potatoes
  • 2 C stock
  • 1/2 C lemon juice
  • 2 T olive oil
  • 1 t salt
  • 1/4 t black pepper
  • olive oil
  • 1/2 t lemon zest
  • 3 T fresh lemon basil, chopped
  • lemon basil, for topping

Directions:

  1. Place the potatoes, 2 cups of your favorite stock, ½ cup lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper in a medium saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are tender.
  2. Drain the potatoes, place in a serving bowl, and drizzle with olive oil. Add ½ teaspoon lemon zest and 3 tablespoons of chopped, fresh lemon basil. Toss well and garnish with more basil.

Simple Suppers

Cauliflower “Mash” with Sautéed Red Mizuna

Photo credit subscriber and Health Coach, Cameron

Recipe from Abundant Harvest Organics via subscriber and Health Coach, Cameron (adapted slightly)

Ingredients:

Cauliflower “mash”:

  • Approximately 4 cups of cauliflower, chopped (roughly half of a large head of cauliflower)
  • 3-4 small red or yukon gold potatoes, chopped 3 tbsp. extra virgin olive oil
  • 1 tbsp. coconut oil (for sautéing)
  • 3 cloves of fresh garlic  1 shallot, chopped
  • 1 tbsp. nutritional yeast
  • salt and pepper to taste

Sautéed Mizuna:

  • 1 bunch of  Red Mizuna, chopped
  • 1 shallot, chopped
  • 3 cloves of garlic, chopped
  • 2 tbsp. coconut oil
  • 3 tbsp. apple cider vinegar
  • salt and pepper to taste
  • 1 tsp. chopped lemon basil (can use Lemon Balm, parsley, or mint as well)
  • 1 tbsp. balsamic glaze, for garnish 3 cherry tomatoes, for garnish

Directions:

Cauliflower “mash”:

  1. Place potatoes in medium sauce pan, cover with water, and boil until tender. (Be careful not to “overcook” the potatoes or the “mash” will become gummy)
  2. Place chopped cauliflower in a steamer basket or double boiler and steam until tender, about 10-15 min.
  3. In a small sauté pan, heat coconut oil and sauté shallots and garlic until tender, about 5 minutes. Place cooked potatoes, cauliflower, shallots, and garlic into a high powered blender or food processor. Add in nutritional yeast, olive oil, salt, and pepper and blend until smooth.

Sautéed Mizuna:

  1. In a large sauté pan on medium-high heat, heat coconut oil. Once oil is hot, sauté shallots, garlic, salt, and pepper until garlic and shallots are translucent. Add chopped mizuna to pan let wilt. Once mizuna has started to wilt down, add in apple cider vinegar and lower to low heat and cover, stirring occasionally. Continue cooking until mizuna greens are tender.
  2. Garnish with balsamic glaze, cherry tomatoes, and lemon basil.

Super Salads

Cucumbers, Tomatoes, Onions and Avocado Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 2-3 cucumbers
  • 1 c diced tomato
  • ¼ c thinly sliced onion red or green
  • 1 avocado
  • 2 tsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper

Directions:

  1. Cut cucumbers in half lengthwise, then slice into half moons. Need not peel them. Dice the tomatoes to make a cup. Thinly slice red onion or green to make a cup. Peel and cup the avocado into small cubes. Combine all in a bowl and toss together.
  2. Add a small amount of balsamic vinegar, enough to barely coat the veggies. Season to taste.
  3. The lemon juice is to be mixed with the avocado so it will not turn brown.

Author Rachel Oberg

More posts by Rachel Oberg

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