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Recipes Inspired by the Box!
Mon/Tues/Wed, Oct 31 – Nov 2, 2016

At a Glance – Recipes Inspired by the Box

Winter Squash Dip

Mushroom and Spinach Stuffed Peppers

Zucchini Pizza Casserole

Sweet Potato, Carrot, Apple, Red Lentil Soup

Browned Butter and Four Cheese Broccoli Soup

Whole Wheat Pear Muffins


Winter Squash Dip

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed,carrots, ends trimmed
  • 1 head garlic, top sliced off
  • a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
  • 2 t olive oil
  • 2 C combination of any: garbanzo, white, kidney, or black beans; cooked
  • 1 C greens (optional), chopped
  • ¼ C combination of any: fresh basil, parsley, or thyme
  • 2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
  • 1 C combination of any: corn, tomatoes (fresh or dried)
  • to taste salt
  • ¼ C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
  • raw veggies (carrots, radishes, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (sweet potatoes, summer squash, eggplant, fennel), chips, crackers, or bread; for serving

Instructions:

  1. Pre-heat the oven to 350F.
  2. Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn’t halve it – if you halved it and are planning to serve the dip in it, you could slice a bit off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
  3. Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
  4. Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
  5. Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.

Mushroom and Spinach Stuffed Peppers

Recipe by Carol Peterson

Ingredients:

  • 4 bell peppers (any color) tops sliced off, seeds removed
  • 1 Tbsp salt, plus more to taste, and freshly ground pepper
  • ¼ cup butter, divided
  • 1 large onion, minced (about 1 cup), divided
  • 1 ½ cup uncooked long grain white rice or brown rice
  • ½ pound mushrooms chopped
  • 1 cup finely diced celery (optional)
  • ¼ cup finely diced carrots
  • ¼ cup fresh or frozen corn
  • 1 large handful spinach, chopped
  • 2 cloves garlic, minced
  • Dash cayenne pepper, or diced other peppers
  • 1 large tomato, peeled, seeded, diced
  • ½ cup freshly grated Parmesan cheese

Instructions:

  1. Preheat Oven to 350º. Bring 4 quarts of water to a boil in a large soup pot. Add the peppers and 1 Tbsp salt. Cook the peppers until they are almost soft, 3-4 min. Remove peppers from water and set in a colander to drain (reserve cooking water). Transfer the peppers to a rack, cut-sides up, and let cool.
  2. Heat 2 Tbsp of the butter in a medium skillet over medium heat. Add half the onions, sauté until translucent and soft, about 5 min. Add the rice and continue cooking, stirring frequently, until the rice begins to turn golden, about 10 min. Add 3 cups of reserved cooking water and bring to a boil. Reduce heat to low, cover, and cook until liquid is completely absorbed, 12-15 min.
  3. Melt remaining butter in large skillet over medium heat. Add remaining onions, mushrooms, celery, corn, spinach, garlic, and cayenne pepper (or other small peppers); sauté until vegetables are tender, about 10 min. Add salt to taste.
  4. Combine rice and sautéed vegetables in a large bowl. Stir in tomato and half the Parmesan cheese. Season with pepper to taste.
  5. Fill each pepper case with the filling and arrange them in a 9 inch square baking dish. Garnish with the remaining cheese. Spread any extra filling around the peppers. Bake until heated through, about 20 minutes.

Zucchini Pizza Casserole

Recipe by Carol Peterson

Ingredients:

  • 4 c shredded unpeeled zucchini
  • 1 tsp salt
  • 2 large eggs
  • ½ c grated Parmesan cheese
  • 2 c shredded mozzarella cheese, divided
  • 1 c shredded cheddar cheese, divided
  • 1 lb lean ground beef
  • ½ c chopped onion
  • 15 oz tomato sauce
  • 1 red or green bell pepper chopped
  • optional: 1 c chopped mushrooms, 1 clove garlic minced, ½ c chopped Italian basil

Instructions:

  1. Preheat oven to 400. Place shredded zucchini in colander; sprinkle with salt, let stand 10 min. then squeeze out water..
  2. Combine zucchini with eggs, parmesan and half of the mozzarella cheese and cheddar cheese. Press into a greased 13×9 baking dish. Bake 20 minutes.
  3. Meanwhile, in a large saucepan, cook the beef and onion over medium heat, crumbling beef, until meat is not longer pink; drain. Add tomato sauce; and other optional items that you may want to add for a hearty flavor. Spoon over the zucchini mixture. Sprinkle with remaining cheeses and chopped bell pepper. Bake until heated through about another 20 minutes..
  4. Try putting in smaller portion containers and freezing for a later date. Bake entire casserole, cover and freeze.

Sweet Potato, Carrot, Apple, Red Lentil Soup

Recipe by Carol Peterson

Ingredients:

  • ¼ c butter
  • 2 sweet potatoes, peeled, chopped
  • 3 carrots, peeled, chopped
  • 1 apple, peeled, chopped
  • 1 onion, chopped
  • ½ c red lentils
  • ½ tsp minced ginger
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • 4 c vegetable broth
  • plain yogurt

Instructions:

  1. Melt butter in large pot, place chopped sweet potatoes, carrots, apples and onion in pot. Stir and cook until onions are translucent, 10 minutes.
  2. Stir the lentils, ginger, black pepper, salt, cumin, chili powder, paprika, and broth into the pot with vegetable mixture.
  3. Bring soup to a boil over high heat. Reduce and cover for 30 minutes.
  4. When vegetable are soft, working in batches, pour the soup into a blender. Hold down the lid of the blender and carefully blend using a few quick pulses to get soup moving. Puree in batches until smooth and pour into a clean pot. Can also use an immersion blender.
  5. Bring soup back to a simmer over medium high heat. Add water as needed to thin the soup to your preference.
  6. Serve with yogurt for a garnish.

Browned Butter and Four Cheese Broccoli Soup

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 T unsalted butter
  • 1½ T olive oil
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • ½ C Korean daikon radish (optional)
  • 1-2 cloves garlic, minced
  • ¼ T red pepper flakes
  • 1 t salt, or to taste
  • ¼ t pepper
  • 1 T balsamic vinegar, divided (1/2 T, ½ T)
  • ½ t dijon mustard
  • 1 T all purpose flour mixed with ¼ C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1½ C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated

Instructions:

  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add all veggies (except garlic) and seasonings. Cook over medium heat, stirring occasionally, for about 14 minutes, or until veggies are fairly tender. Add garlic and cook 1 minute more.
  3. Add ½ T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot and steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look great). Remove from heat and whisk in cheese, a little bit at a time. Add ½ T balsamic vinegar. Taste and adjust seasoning as needed.

Whole Wheat Pear Muffins

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder
  • ½ t baking soda
  • ¼ t cinnamon
  • ¼ t ginger
  • ½ C cold butter (or coconut oil), cut into small chunks
  • 1 C oats
  • ¾ C any of the following: Asian pears, pears, apples, parsnips, carrots, squash, persimmons, (grated)
  • ½ C any of the following: figs, berries, cherries (pits removed), chopped
  • ¼ C honey (or maple syrup)
  • ¼ C maple syrup
  • 1 egg (or use ground up flaxseeds and water)
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • (optional: almonds or walnuts, chopped, for topping)

Instructions:

  1. Position the rack in the center of the oven and pre-heat to 350F.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or hands until coarse meal or small (pea sized) chunks remain. Stir in oats through fruit. Set in the freezer while you assemble the wet ingredients.
  3. In a separate bowl whisk honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop about 3T of batter into each compartment of a greased muffin pan (should yield 1 dozen). Top with nuts if desired, pressing them gently into the batter. Bake for about 20-22 minutes, or until a toothpick comes out clean and the center of the muffin springs back when touched.
  5. Remove from the oven and cool for about 5 minutes in the pan. Transfer to a cooling rack and cool completely.

 

Author Uncle Vern

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