Recipes Inspired by the Box! M/T/W/TR Jan. 6-9

Recipes At A Glance

Simple Dinners – Chicken Broccoli and Bok Choy

Quick and Easy – Short Cut Collard Greens

Super Soup – Creamy Root Soup

Super Salad – Yummy Bok Choy Salad

Something for the Sweet Tooth – Marmalade Muffins

Seasonal Favorite – Rustic Winter Vegetable Tart


Simple Dinners

Chicken Broccoli and Bok Choy

Recipe by Carol Peterson

Ingredients:

12 ounces boneless, skinless chicken breast cut into bite size pieces
2 tbsp dark soy sauce
3 tbsp vegetable oil
2 cloves garlic chopped
1 large onion cut into rings
½ cup water
1 tsp ground pepper
1 tsp sugar
1 head bok choy, chopped
1 small head broccoli, chopped
1 tbsp cornstarch mixed with equal parts water

Directions:

In a large bowl combine chicken and soy sauce. Set aside for 15 minutes. Heat oil in a wok or large skillet over medium heat. Sauté garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, stir-fry until golden brown. Stir in water, pepper and sugar. Add bok choy and broccoli. Cook until soft. Pour in cornstarch and cook until sauce is thickened.


Quick and Easy

Short Cut Collard Greens

Recipe by Carol Peterson

Ingredients:

1 bunch collard greens
1 Tbsp water
2 slices Canadian bacon or bacon of choice
1 Tbsp olive oil
1 small onion, chopped
1 Tbsp cider vinegar
1 Tbsp maple syrup
¾ cup chicken broth
1/8 tsp hot red pepper flakes
Salt to taste

Directions:

Remove the stems and center ribs from the collard greens and discard. Cut the leaves into ½ inch strips. Place the greens into a large bowl with water and cover tightly. Microwave on high for 5 minutes, or boil on stovetop. Preheat a large skillet and cook the bacon to desired doneness. Remove the bacon from the pan, chop and set aside. Add the oil and onion to the pan and cook until onions have softened. Add the collard greens and stir in the vinegar, maple syrup, broth and red pepper flakes. Bring to a simmer and cook, covered for 30 minutes. Add the chopped bacon to the pan, and season with salt.


Super Soup

Creamy Root Soup

Recipe by Carol Peterson

Ingredients:

Butternut or acorn squash, peeled and seeded
Turnips, potatoes, sweet potatoes, rutabagas, carrots, or any root vegetable you have an abundance of, peeled
Olive oil
Salt and pepper
3 cups chicken broth
Sprigs of fresh thyme, rosemary or other herb
A couple of pinches of parsley or hot pepper flakes
1 cup cream

Directions:

Cut squash and other large vegetables into wedges. Cut carrots into sticks. Drizzle all with olive oil and sprinkle with salt and pepper. Have enough vegetables to fill a baking sheet and roast until all are fork tender. Transfer to a dutch oven. Add chicken broth and bring to a boil with sprigs of herbs. When vegetables are very soft; blend together so the mixture becomes creamy. Add parsley or hot pepper flakes (or both) and salt and pepper to taste. Stir in cream before serving. Top with bread sticks or croutons.


Super Salad

Yummy Bok Choy Salad

Recipe by Carol Peterson

Ingredients:

½ cup olive oil
¼ cup white wine vinegar
1/3 cup white sugar
3 Tbsp soy sauce
1-2 bunches baby bok choy, cleaned and sliced
1 bunch green onions
1/8 cup slivered almonds
½ (6 oz) pkg chow mein noodles or Top Ramen

Directions:

In a glass jar, with a lid, mix together olive oil, white vinegar, sugar and soy sauce. Close the lid an shake until well mixed. Combine the bok choy, green onions, almonds and chow mein noodles in a salad bowl. Toss with dressing and serve. For a citrus taste add 1-2 tangerines, peeled and segmented.


Something for the Sweet Tooth

Marmalade Muffins

Recipe by Carol Peterson

Ingredients:

2 oranges
½ lb butter, softened
1 cup water
2 eggs
2 cups flour
1 cup buttermilk
1 tsp baking soda
1 cup packed brown sugar

Directions:

Zest the oranges. Cream the butter and sugar together. Mix the eggs in until well blended. Add the flour. In a small bowl combine the baking soda and buttermilk. Add the buttermilk mixture to the other batter and mix until just blended. Add the orange zest and mix. Grease any size muffin tin that you want and fill 2/3 full. Bake for 12-17 minutes at 375º until light brown. Squeeze the oranges and have fresh orange juice with your muffin for snack or breakfast.


Seasonal Favorite

Rustic Winter Vegetable Tart

Recipe by Carol Peterson

Ingredients:

7 ½ cups of winter vegetables
(such as Brussels Sprouts, Carrots, Turnips, Red Onion, Sweet Potatoes, Rutabagas, Leeks, Butternut Squash)
4 slices of bacon
3 Tbsp olive oil
2 Tbsp thyme
1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
1 cup crumbled goat cheese (4 oz)
1 Tbsp balsamic vinegar
4 cloves garlic, minced
Rosemary (optional)

Directions:

Peel and seed your vegetables as necessary and cut into bite size chunks. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes. Roll out each pie crust and divide into four individual squares. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veges with remaining goat cheese. Bake 20 minutes at 375º or until tarts are golden brown.

Author Jessica Lessard

More posts by Jessica Lessard

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