Recipes Inspired By Your Box! Mon-Wed, August 26-28

Vegetarian:

Cashew, Tofu, Broccoli Stir-Fry

Recipe courtesy of Prevention.com

See original recipe here

Ingredients:

1 container (14 ounces) firm light tofu

2 tablespoons reduced-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon cornstarch

3 cups broccoli florets

3 teaspoons toasted sesame oil

1 red bell pepper, chopped

1 tablespoon minced fresh ginger

3 garlic cloves, minced

1/2 cup unsalted cashews

3 scallions, chopped

2 cups cooked brown rice

Directions:

Place the tofu on a paper towel set on a dinner plate. Top with a second paper towel and another dinner plate. Place a can or other similar weight on the upper plate and leave for 20 minutes to press excess water from the tofu. Meanwhile, bring a medium pot of water to a boil. Combine the soy sauce, honey, vinegar, and cornstarch in a small bowl. Add the broccoli to the boiling water, return to a boil, and cook for 1 minute, or until bright green. Drain and set aside. Transfer the tofu to a cutting board and cut into 1/2″ to 3/4″ cubes. Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for 4 to 5 minutes, or until lightly golden. Transfer the tofu to a plate and set aside. Heat the remaining 1 teaspoon oil in the skillet. Add the pepper and cook, stirring occasionally, for 1 minute. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Stir in the broccoli and tofu, and cook for 1 1/2 minutes, or until hot. Stir the soy sauce mixture to recombine and add to the skillet along with the cashews. Cook, stirring, for 1 minute. Remove from the heat and stir in the scallions. Serve over the rice.

Quick and Easy:

Potato Turnip Mash

Recipe courtesy of RachelRay.com

See original recipe here

Ingredients:

4-6 starchy potatoes, peeled and sliced

1 turnip, peeled and sliced

Salt and pepper

Freshly grated nutmeg

Whole milk, for mashing

1 1/2 cups super sharp white cheddar cheese (a 6-7-ounce brick), shredded

Directions:

Cover the potatoes and turnips with water and bring to a boil. Salt the water and cook until just tender; drain and return them to the hot pot. Season with salt, pepper and a little nutmeg, then mash the potatoes and turnips with milk until almost smooth. Stir in the cheese and adjust the seasoning.

Foodie Focus:

Prosciutto, Pear, and Blue Cheese Sandwiches

Recipe courtesy of myrecipes.com

See original recipe here

Ingredients:

8 slices 100% multigrain bread

1 tablespoon butter, softened

3 cups arugula

1 medium shallot, thinly sliced

1 tablespoon extra-virgin olive oil

2 teaspoons red wine vinegar

1/8 teaspoon freshly ground black pepper

2 ounces thinly sliced prosciutto

1 ripe pear, cored and thinly sliced

2 ounces blue cheese, sliced

Directions:

Preheat broiler. Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted. Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with pepper. Toss well to coat. Divide arugula mixture evenly among 4 bread slices, buttered side up; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side down.

Something for the Sweet Tooth:

Fig + Peanut Butter Smoothie

Recipe courtesy of Kristen Staggs

Ingredients:

3-4 figs (cut off the stem part)

3/4 cup Fruit — peaches, blueberries, pears, apples (fresh or frozen)

2 tablespoons raw unsalted peanut butter (optional)

1Tbsp Chia Seeds (optional)

1/2 cup ice

16oz oz Soy, Almond or Coconut milk

Directions:

Blend all ingredients in your blender and Enjoy!!!

 

Spotlight on the Herb:

Lemon-Sage Roasted Chicken and Vegetables

Recipe courtesy of myrecipes.com

See original recipe here

Ingredients:

1 (6-pound) roasting chicken

1/2 teaspoon salt

1/4 teaspoon pepper

3 lemons, divided

1/4 cup fresh sage leaves, divided

1 onion, thinly sliced and separated into rings

6 garlic cloves, halved

Cooking spray

6  red potatoes, unpeeled and quartered (1 1/4 pounds)

1   tablespoon brown sugar

1 teaspoon grated lemon rind

3 carrots, scraped and cut into 2-inch pieces

2 red onions, peeled and cut into sixths

2 large sweet potatoes, peeled and cut into sixths

1 1/2 cups fat-free, less-sodium chicken broth

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Directions:

Preheat oven to 400°.

Trim excess fat from chicken. Remove giblets and neck; reserve for another use. Rinse chicken thoroughly under cold water, and pat dry with paper towels. Sprinkle chicken with salt and pepper. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Thinly slice 1 lemon. Place slices and 3 tablespoons sage leaves between skin and meat of chicken. Halve 2 lemons; place in cavity of chicken. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Place remaining sage leaves, onion, and garlic in a large roasting pan coated with cooking spray. Place chicken in pan, breast side up. Combine potato and next 5 ingredients in a bowl; toss gently. Arrange vegetables in pan around chicken. Bake chicken and vegetables, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, 1 hour and 30 minutes or until vegetables are tender and meat thermometer registers 180°. Remove vegetables from pan; keep warm. Transfer chicken to a serving platter; remove and discard skin, lemon slices, and sage. Remove and discard lemon halves from cavity. Set chicken aside; keep warm. Add chicken broth to roasting pan. Cook over high heat, deglazing pan by scraping particles that cling to bottom; cook 5 minutes. Pour broth mixture through a wire-mesh strainer into a 1-cup liquid measuring cup, discarding onion, sage, and garlic. Skim fat from broth; add water to make 1 cup. Combine flour and 1/4 cup broth mixture in a small saucepan, stirring until smooth. Gradually add remaining broth mixture, stirring frequently. Cook over medium heat until thick and bubbly, stirring frequently. Stir in Dijon mustard. Drizzle lemon juice over roasted vegetables. Arrange vegetables around chicken on a serving platter; serve with mustard mixture. 

Carol’s Corner:

Slow-Cooked Pork Chops with Spiced Honey and Grapes

Recipe courtesy of Carol Peterson

Ingredients:

2 tablespoons butter

3 lbs thick cut pork chops or boneless spareribs

4 tablespoons flour

1 ½ cups red or black grapes

1/3 cup honey

2 cinnamon sticks, broken in half

3-5 whole cloves

½ teaspoons ground ginger

½ teaspoon salt

¼ teaspoon pepper

Directions:

Slow Cooker: Melt butter in frying pan over med. high heat.  Dust pork with flour and brown slowly in the melted butter.  Put pork in slow cooker with remaining ingredients.  Cook on low for 6-8 hours and serve hot.

Oven variation: Preheat oven to 325º.  Using a lidded sauté pan or casserole, brown meat per slow cooker directions.  Remove pan from heat and set pork aside.  Stir remaining ingredients into pan drippings and place meat back in pan or casserole dish.  Cover and bake in the oven for 50-60 minutes or until pork is tender.  Serve hot.

 

Author Jessica Lessard

More posts by Jessica Lessard

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