Recipes Inspired by the Box!
Fri/Sat, April 29-30, 2016

At a Glance – Recipes Inspired by the Box

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Summer Squash Pancakes with Basil Chive Cream Sauce

Green Bean Fries

Turnip Salsa

Whole Wheat Parsnip Cookies

Rustic Fruit Tart


Spring Rolls with Spicy Honey Mustard Dipping Sauce

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1½ t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4″ matchsticks
  • ½ carrot, julienned/cut into 4″ matchsticks
  • 2 celery ribs, julienned/cut into 4″ matchsticks
  • 4 small radishes, julienned/cut into 1″-4″ matchsticks
  • (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Instructions:

  1. Whisk together lemon juice through salt. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package’s instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.

Summer Squash Pancakes with Basil Chive Cream Sauce

 

Recipe by Carol Peterson

Ingredients:

Summer Squash Pancakes

  • 2 squash, grated
  • 2 carrots, grated
  • 1-2 diced sweet peppers
  • 1 ¼ tsp salt
  • ¼ c flour
  • 1 ½ tsp sugar (optional)
  • 1 ½ tsp pepper
  • 2 egg whites
  • olive oil

Basil Chive Cream Sauce

  • ¾ c sour cream
  •  ¼ c chopped basil
  • 2 tbsp chopped fresh garlic chives
  • salt and pepper to taste

Instructions:

  1. Pancakes: Shred squash and carrots into colander and toss with salt, let stand for 20 min.
  2. Then take handfuls at a time and squeeze all the liquid out.
  3. Transfer to a large bowl and combine with flour, sugar (optional), pepper, and sweet peppers.
  4. Using a mixer beat egg whites with salt until they form stiff peaks. Fold into veggies.
  5. In heated skillet with olive oil spoon ¼ c mixture into pan and flatten with a spoon. Cook until golden brown. Place on plate sprinkle with a bit of salt and a dollop of cream sauce.

Green Bean Fries

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1-2 pounds green beans, stems removed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 T total (fresh if possible, if dried, crumble and reduce amounts): dill + parsley + basil OR basil + parsley + savory + thyme OR tarragon + parsley + dill + fennel pollen
  • 1 clove garlic, roughly chopped
  • pinch cayenne
  • pinch ginger
  • 1 t maple syrup
  • 1 t dijon
  • 2 T olive oil
  • 1 T chives or shallots (optional)
  • 1 C tomato puree
  • 1 T vinegar
  • to taste salt
  • to taste pepper

Instructions:

  1. Pre-heat the oven to 425F.
  2. Toss beans with 1 t olive oil, salt, and pepper. Pour beans onto two baking sheets (so they’re not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
  3. While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
  4. Serve green beans dipped in “ketchup”.

Turnip Salsa

Recipe by Carol Peterson

Ingredients:

  • 2 small or 1 medium turnip, scrubbed clean, peeled, and grated
  • 1 pinch of crushed red pepper to taste
  • sea salt and fresh black pepper to taste
  • drizzle of olive oil
  • dash of balsamic vinegar
  • 1 sweet pepper, diced
  • the juice of 1 lime

Instructions:

  1. Mix all together and let sit for a couple of hours prior to using. Use this salsa with the Chicken, Roasted Eggplant and Tomato Tacos.

Whole Wheat Parsnip Cookies

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder, sifted
  • ½ t baking soda, sifted
  • ¼ t cinnamon
  • pinch all spice
  • pinch nutmeg
  • 1 C oats
  • 1 t lemon zest (or orange zest), chopped
  • ⅓ C apples, grated and chopped
  • 1 C parsnips (or carrots or summer squash), grated, and chopped
  • ½ C butter, cold, cut into small chunks
  • ½ C honey
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract

Instructions:

  1. Pre-heat the oven to 350F. Place a rack in the lower third of the oven. Line two baking sheets with parchment paper (or silpat mats).
  2. Whisk together flour through nutmeg. Mix in butter with a pastry blender or hands until pea sized chunks remain. Stir in oats, lemon zest, apples, and parsnips.
  3. In a separate bowl whisk together honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop batter using two tablespoons, or hands and drop onto prepared baking sheets (do not flatten). Bake for 12 minutes, or until cookies are mostly set and golden around the edges (they will keep cooking for a bit as they cool). Cool on a cooling rack for at least 10 minutes before serving.

Rustic Fruit Tart

 

Recipe by Carol Peterson

Ingredients:

Filling:

  • 2 ripe peaches or nectarines, peeled, pitted & sliced
  • 2 c fresh strawberries, sliced or other fruit
  • 2 tbsp granulated sugar
  • 1 tsp vanilla

Crust:

  • 1½ c flour
  • ¼ c ice water
  • 3 tbsp granulated sugar
  • ¼ tsp salt
  • ½ c cold butter, cubed
  • 1 egg beaten for brushing on

Instructions:

  1. Preheat oven to 425 degrees.
  2. For the peel and chop fruit and mix together in a bowl. Add the sugar and vanilla, toss to coat. Set aside while the crust is made.
  3. For the crust: In a bowl, whisk the flour, sugar, and salt together. Using a pastry cutter, fork, or your hands, cut in the butter until the mixture is crumbly. Add the ice water, stirring with a fork until the flour is moistened. Add up to 2 more tbsp of ice water if the dough seems dry. Gently knead until the dough comes together and forms into a ball.
  4. Line a large baking sheet with parchment or use a silicone baking mat. Roll dough into a 12 inch circle. Place circle on the baking sheet. Spoon the fruit filling (not the juice) into the center of the dough leaving a 2 to 3 inch border. Gently fold the edges over the fruit overlapping if necessary. Now pour all but 2 tbsp of juice over fruit.
  5. Brush crust with beaten egg.
  6. Bake for 25 to 35 minutes. Enjoy!

Author AHO Kitchen Team

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