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Recipes Inspired by the Box!
Fri/Sat, Dec 2 -3, 2016

At a Glance – Recipes Inspired by the Box

Radish and Feta Toasts

Feel Better Soup

Shepherds Pie of the South

Red Choi Stir Fry

Cauliflower Cheese Pie

Apple Rosemary Flatbread


Radish and Feta Toasts

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • ¼ C radish, minced
  • ½ T salted butter, at room temperature/softened
  • ½ T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • ¼ C spring onion, minced
  • ½ T fresh basil, minced
  • ½ to 1 T fresh dill, minced
  • ½ T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted

Instructions:

  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.
  3. Enjoy.

Feel Better Soup

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

gredients
  • 1-2 T olive oil
  • 1 onion, chopped
  • 3 kohl rabi, peeled and chopped
  • 5 red radishes (or any other radish – about 1-2 C), chopped
  • 4 C cauliflower, chopped
  • to taste, salt
  • to taste, pepper
  • 1 t oregano, dried
  • 1 t parsley, dried
  • 1 t thyme, dried
  • 1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
  • 4-6 cloves roasted garlic (optional), mashed
  • 1 t dijon mustard
  • 1-2 8 oz. can tomato sauce
  • ½ C lentils (cooked)
  • 8 C water or vegetable stock
  • ½ C uncooked orzo pasta
  • 5 C collard greens, chopped
  • 2 C spinach, chopped
  • 1 T lemon juice
  • 1 t apple cider vinegar

Instructions:

  1. Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
  2. Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
  3. When pasta is almost done, add greens.
  4. When pasta is done and greens are wilted, add lemon and vinegar.
  5. Taste and adjust seasoning if needed.
  6. Serve and feel better soon.

Shepherds Pie of the South

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 onion, chopped
  • 1 C corn
  • 1 C (about 5 leaves) collard greens, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • ½ to 1 t red pepper flakes
  • 1 t salt
  • ¼ t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1½ C chicken, cooked and shredded (leftovers work great)
  • ½ C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta (leftover)
  • ½ to 1 C parmesan cheese, grated

Instructions:

  1. Heat oven proof skillet (cast iron works great). Add butter and olive oil and let them brown for a minute or two. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.

Red Choi Stir Fry

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about ⅛” to ¼” thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • ¼ C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • ¼ C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C cabbage (or collard greens or kale), chopped
  • 1 head red choi stems, chopped
  • (could also add: turnips, snap peas, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 head red choi leaves, chopped
  • 2 T almonds, chopped, for serving

Instructions:

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it’s hot add tofu, working in batches so the pan isn’t overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and red choi leaves and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

Cauliflower Cheese Pie

Recipe by Carol Peterson

Ingredients:

  • Crust:
  • 2 cups packed grated raw potato (could use rutabaga)
  • ¼ cup grated onion
  • 1 egg white lightly beaten
  • ½ tsp salt
  • A little oil
  • Flour for fingers
  • Filling:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • Black pepper to taste
  • ½ tsp salt
  • ¼ tsp thyme
  • 1 head cauliflower, in small pieces
  • 2 eggs
  • ¼ cup milk
  • 1 cup grated cheese
  • Paprika

Instructions:

  1. Preheat oven to 400°. Oil a 9 inch pie pan.
  2. Combine grated potato and onion, salt and egg white in a small bowl and mix well.
  3. Transfer to the pie pan and pat into place with lightly flowered fingers building up the sides into a handsome edge. Bake for 30 minutes.
  4. Then brush the crust with a little oil and bake it for 10 more minutes.
  5. Remove from oven and turn the temperature down to 375°. Heat the olive oil or butter in skillet, add onion, garlic, salt, pepper, herbs and sauté for about 5 minutes.
  6. Add cauliflower, stir and cover. Cook until tender. Spread half of cheese onto baked crust.
  7. Spoon sautéed veggies on top. Sprinkle on remaining cheese.
  8. Beat the eggs and milk together and pour over the top. Dust with paprika.
  9. Bake as 35-40 minutes until set and serve.

Apple Rosemary Flatbread

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 flatbread or large whole wheat tortilla (I used lavash, you could also use a par-baked pizza crust)
  • 1 t olive oil
  • to taste salt
  • 1 small apple, thinly sliced and chopped
  • to taste pepper
  • ¼ to ½ t dried (or 1 t fresh) rosemary, chopped
  • ¼ C cheddar cheese, grated
  • 1-2 T raisins

Instructions:

  1. Pre-heat oven to 350F.
  2. Top lavash with olive oil and brush over surface. Sprinkle with salt. Top with apple, rosemary, pepper, and cheese. Bake for about 5 minutes, or until the cheese has mostly melted.
  3. Remove from the oven and sprinkle with raisins. Return to the oven and bake for 2 minutes more.

Author Uncle Vern

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