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Recipes Inspired by the Box!
Fri/Sat, April 1-2, 2016

At a Glance – Recipes Inspired by the Box

Deconstructed Lasagne

Carrot, Radish, Cabbage Slaw

Orange Lemonade

Massaged Kale Salad with Radish and Apples

Mashed Cauliflower

Strawberry Pizza


Deconstructed Lasagne

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

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
  • ½ t dried 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

Instructions:

  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.

Carrot, Radish, Cabbage Slaw

Recipe by Carol Peterson

Ingredients:

Dressing:

  • 3 tbsp peanut butter
  • 3 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 tbsp lemon juice

Salad:

  • 3 cups shredded cabbage
  • 4 carrots , grated
  • 4 green onions, sliced very thin
  • 4 radishes, sliced thinly
  • 1 tsp sesame seeds to top
  • ¼ cup chopped peanuts to top

Instructions:

  1. Whisk all dressing ingredients together in a bowl.
  2. In a salad bowl combine all veggies and dress.
  3. Top with sesame seeds and peanuts.
  4. Serve after preparation or chill before serving.

Orange Lemonade

Recipe by Carol Peterson

Ingredients:

  • 4 ¼ c water
  • 1 c sugar
  • ¾ c fresh lemon juice
  • ¾ c fresh orange juice
  • 2 tsp grated lemon peel
  • 1 tsp grated orange peel
  • Ice cubes

Instructions:

  1. In a pan bring 1 ¼ cup water and sugar to a boil.
  2. Reduce the heat and simmer for 10 minutes. Cool.
  3. Place in a pitcher and add the lemon and orange juices and grated peel.
  4. Cover and refrigerate for approximately one hour. Stir in the remaining water and serve over ice.

Massaged Kale Salad with Radish and Apples

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Instructions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Mashed Cauliflower

Recipe by Carol Peterson

Ingredients:

  • 1 head cauliflower
  • ⅓ c chicken broth, warm
  • 2 tbsp sour cream
  • salt and pepper
  • some chopped garlic chives for garnish and added flavor

Instructions:

  1. Steam cauliflower until cooked.
  2. Place the cooked cauliflower in a food processor. Add chicken broth, sour cream, salt and pepper, puree until smooth.
  3. Serve with garlic chives or some grated cheese of your choice.

Strawberry Pizza

 

Recipe by Carol Peterson

Photo by Jess Lessard

Ingredients:

Crust:

  • 1 cube butter
  • 1 cup flour
  • ¼ cup powdered sugar

Topping:

  •  8 ounce cream cheese
  • 1 cup powdered sugar

Glaze:

  • 1-2 baskets strawberries
  • 3 tbsp cornstarch
  • ⅔ cup sugar
  • ¼ cup water

Instructions:

  1. For crust: soften butter, mix in flour and sugar. Spread in pizza pan.
  2. Bake at 325° for 15 minutes.
  3. Mix together topping ingredients until smooth.
  4. When the crust is cool, top with topping mixture.
  5. Mash one basket strawberries and cook with sugar, bring to boil.
  6. Add cornstarch mixed with water, cook until clear.
  7. Add additional sliced berries. Spread on pizza and chill.
  8. You can also use Marie’s strawberry glaze and add sliced berries.

 

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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