Recipes Inspired by the Box!
Mon/Tues/Wed, January 16-18, 2017

At a Glance – Recipes Inspired by the Box

Tangy Red Cabbage Slaw

Mediterranean Veggies and Rice

Roasted Butternut Squash with Pine Nuts

Ecuadorian Beet Salad

Kohlrabi Stew

Baked Daikon Radish Cheese Fries


Tangy Red Cabbage Slaw

 

Recipe by Carol Peterson

Ingredients:

  • ½ c fresh orange juice
  • ¼ c fresh lemon juice
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • salt and pepper
  • ½ medium red cabbage, cored and shredded
  • 2 large carrots grated
  • ¾ c chopped fresh cilantro (optional)

Instructions:

  1. In a large bowl, whisk together the orange and lemon juices, oil,brown sugar, 1 tsp salt and ½ tsp pepper .
  2. Add the cabbage and carrots, and toss to combine.
  3. Let sit, tossing occasionally for at least 45 min. Fold in the cilantro.
  4. May also add some diced apple or shredded kale. Serve.

Mediterranean Veggies and Rice

 

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 – 1½ C leftover rice
  • ¼ C water or vegetable stock
  • 1 T olive oil
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 2 small skinny or 1 small fat eggplant, peeled and sliced
  • ½ t (or more) salt
  • pinch pepper
  • ¼ t dried basil
  • 1 t fresh oregano,
  • ⅛ t red pepper flakes
  • 1 t fresh savory
  • ¼ t dried parsley
  • 1 t fresh thyme
  • 2-4 cloves roasted garlic, mashed
  • ¼ C tomatoes, chopped
  • ¼ C kalamata olives, chopped
  • 2-3 T balsamic vinegar
  • 2 T water
  • parmesan cheese, shaved, for topping
  • olive oil, for topping

Instructions:

  1. Re-heat leftover rice with water or stock.
  2. Generously salt eggplant and let stand for 15 minutes. Rinse and pat dry, then chop.
  3. Heat skillet and add oil. When oil is hot, add carrot, zucchini, salt, and pepper. Cook for about 10 minutes over medium-low heat, stirring occasionally.
  4. Add eggplant, herbs, and red pepper flakes and cook 5 minutes more.
  5. Add garlic, tomatoes, olives, balsamic vinegar, and water. Cook 1-2 minutes more.
  6. Combine with rice and let stand for a few minutes. Taste and add more salt if needed.
  7. Serve topped with a drizzle of good olive oil and some parmesan cheese.

Roasted Butternut Squash with Pine Nuts

Recipe by Carol Peterson

Ingredients:

  • 1 butternut squash
  • salt and pepper to taste
  • ¼ c grated Parmesan cheese
  • 3 tbsp pine nuts
  • Optional: salad greens and balsamic vinaigrette

Instructions:

  1. Preheat oven to 375°
  2. With a sharp knife cut off the top and bottom of squash. Slice the skin off the sides and remove the seeds. Dice into bite size cubes. Place in a bowl and set aside.
  3. Melt the butter a small pan. Drizzle the butter over the squash and add the salt and pepper, toss to combine.
  4. Pour squash onto a baking sheet and spread into a single layer. Bake for 20 to 25 minutes. Roast for 15 minutes until squash is sizzling and golden brown around the edges.
  5. Grate Parmesan cheese over squash and toss quickly. Transfer to a plate. Toast the pine nuts and add to the plate of squash, toss to combine.
    Eat by itself or over a salad.

Ecuadorian Beet Salad

Recipe by AHO Subscriber

Ingredients:

  • 1 medium beet (unpeeled)
  • 1 medium potato  (unpeeled)
  • 1 medium carrot (peeled)
  • ½ c. finely chopped red onion
  • 1 lime
  • 1/3 c. chopped cilantro
  • 1/2 medium tomato
  • 2 T. extra virgin olive oil
  • Salt

Instructions:

  1. Place chopped red onion in a bowl with enough water to BARELY cover the onions. Mix 2 teaspoons of salt into onions and water, and cover bowl tightly.  This will “cure” or cook the onion somewhat and reduce eye watering. Let stand covered 15-20 minutes.
  2. Steam the beets first (cut in half) since they take longer. You can steam or boil.  Once you feel beets are slightly tender (by knife), add the carrots (cut into 2-3 pieces) and potatoes (cut into smaller pieces). Potatoes, as well as carrots should be firm, not mushy, when done. Peeling the potato and beets should be easier when cooked.  You might have to peel the beet very lightly with a knife. Cut all veggies into ½-inch cubes. Set aside in a large bowl.
  3. After 20 minutes, drain most of the liquid from the onions (it should be thick). Add some more water to cover the onions slightly. Add cilantro and tomatoes, then the lime juice and mix well. Last, add the oil. Let stand for 5-10 minutes for the lime juice to do its work. You MIGHT have to add more salt for taste again.
  4. Mix the sauce into the vegetables and carefully make sure all is tossed evenly. Let the salad stand for 15-minutes or more to infuse all the flavors before serving. Some people add sliced hard-boiled eggs on top.  The salad is great with steamed rice, grilled steak or chicken or fried eggs.

Kohlrabi Stew

 

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 T olive oil
  • 1 C kohlrabi, peeled and chopped
  • 2 C broccoli, chopped
  • 1½ C carrots (or sweet potatoes), chopped
  • 1 C cauliflower, chopped
  • ½ C potato (or rutabaga), chopped
  • to taste salt
  • 1 t mustard
  • 1 T balsamic vinegar
  • ½ t dried (or 1 t fresh) thyme
  • pinch cayenne
  • 1 t paprika
  • 1 C garbonzo (or cannellini) beans
  • 4 C water or veggie stock
  • 1 bunch mizuna (or chard, cabbage, kale… any greens will do), long part of stems removed, chopped
  • 1-2 T lemon juice
  • ¼ C parsley (1 T reserved for topping), chopped
  • ricotta, for topping
  • olive oil, for topping
  • lemon wedges, for topping

Instructions:

  1. Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
  2. Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
  3. Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
  4. Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.

Baked Daikon Radish Cheese Fries

Recipe by Carol Peterson

Ingredients:

  • 2 large Daikon Radish
  • olive oil
  • 2 eggs
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground mustard
  • 1 1/2 cups grated Parmesan Cheese

Instructions:

  1. Preheat oven to 425 degrees and oil a baking sheet. Cut Daikons into the shape of steak fries.
  2. In a small bowl, beat eggs and mix with thyme and ground mustard (or your choice of spices).
  3. Put grated cheese in a separate bowl.
  4. Dredge Daikon fries through the egg wash and roll in the Parmesan cheese to coat. Lay them on the baking sheet in rows. Bake for 10 minutes, then flip and bake for 7-10 more minutes until golden brown.
  5. Serve with ketchup or Marinara sauce.

 

Author Uncle Vern

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