Recipes Inspired by the Box!
Mon/Tues/Wed Nov 14-16, 2016

At a Glance – Recipes Inspired by the Box

Cheesy Vegetable Soup

Rustic Winter Vegetable Tarts

Napa Cabbage Wraps

Chicken Noodle Soup

Wonderful Persimmon Waffles

Persimmon Raisin Cookies


Cheesy Vegetable Soup

Recipe by Carol Peterson

Ingredients:

  • ½ cup butter
  • 1 cup cauliflower, chopped
  • ¼ cup onion, chopped
  • 1 cup carrots, chopped
  • 2 ½ cups water
  • 2 cups half and half
  • 3 tsp chicken bouillon
  • 2 cups shredded cheddar cheese
  • ¼ cup flour
  • Ground black pepper to taste
  • 1 cup chopped broccoli

Instructions:

  1. In a large pot melt butter and sauté onion until tender.
  2. Add water and chicken bouillon and bring to a boil. Measure out flour in a bowl and add some broth from the pot to whisk together with flour.
  3. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots.  Simmer until veggies are tender.
  4. Add half and half, cheese, and season with pepper.  Heat through until cheese has melted.  Top with garlic croutons.

Rustic Winter Vegetable Tarts

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)

Instructions:

  1. 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.
  2. Roll out each pie crust and divide into four individual squares.
  3. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside.
  4. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veggies with remaining goat cheese.
  5. Bake 20 minutes at 375º or until tarts are golden brown.

Napa Cabbage Wraps

Recipe by Carol Peterson

Ingredients:

  • Napa cabbage
  • Carrots
  • Broccoli or Romanesco cauliflower
  • Green Garlic
  • Other veggies as desired

Instructions:

  1. Wash and cut end of cabbage. Leave whole to dry on paper towel. Stir fry together: 1-2 carrots that have been washed and diced, your Broccoli or Romanesco that have been cleaned and cut into bite size pieces, green garlic that has been diced enough to your liking. You may add diced chicken that has been tenderizing in orange or lemon juice. Season with salt and pepper.
  2. When all has been stir fried, serve on a Napa cabbage leaf and roll up to eat like a taco. You may also add steamed rice. Serve with orange slices or wedges.

Chicken Noodle Soup

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C fennel (any part), chopped
  • 1 C cauliflower, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • ½ C turnip (or rutabaga), chopped
  • ½ C radish, chopped
  • ½ C kohlrabi, chopped
  • (could also add celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • ½ t each dried (or ½ T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Instructions:

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

Wonderful Persimmon Waffles

Recipe by Carol Peterson

Ingredients:

  • ¾ to 1 cup persimmon pulp or applesauce;
  • raisins and cinnamon to taste

Instructions:

  1. To make delicious waffles that are a special treat, stir ingredients  into your regular waffle batter, cook and enjoy!

Persimmon Raisin Cookies

Recipe by Carol Peterson

Ingredients:

  • 2 cups white sugar
  • 2 tsp ground cinnamon
  • 1 cup shortening* (if you are looking to make this recipe vegetarian- check out this website)
  • 2 tsp ground nutmeg
  • 2 eggs
  • 2 cups persimmon pulp (roughly 7-8 Fuyus)*
  • 4 cups flour
  • 2 cups raisin
  • 1 tsp salt
  • 2 cups chopped walnuts
  • 2 tsp baking soda

Instructions:

  1. Pre heat oven to 350F. Remove stems, peel and puree your persimmons and set mixture aside. Cream the sugar and shortening together until light and fluffy. Beat in the eggs. Stir in the flour, salt, baking soda, cinnamon and nutmeg. Mix in the persimmon pulp. Stir in raisins and chopped walnuts. Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12-15 minutes.

Author Uncle Vern

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