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Recipes Inspired by the Box! Mon/Tues/Wed, Feb 15-17, 2016

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At a Glance – Recipes Inspired by the Box Spotlight on the Herb – Chunky Vegetable Soup  Appealing Appetizers – Crostini with Sausage and Braised Greens Savory Sides   – Paris Potatoes Simple Suppers – Deconstructed Lasagne Something for the Sweet Tooth – Apple Cake Vegan – Citrus Carrots Spotlight on the Herb Chunky Vegetable Soup  Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 T olive oil 2 C leek/onion/shallot, chopped 5 C any: kohlrabi, carrot, rutabaga, turnip, winter squash, brussels sprouts, cabbage, collards, broccoli, cauliflower, sweet potatoes, potatoes, radish; Continue Reading

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Chunky Vegetable Soup

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When in doubt, soup! I almost always want to eat soup. In hot weather and cold weather, on weeknights or at dinner parties… give me soup and I’ll be happy with my meal. Soup is a great way to use up whatever you’ve got hanging Continue Reading

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Old Fashioned Apple Cake

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Ingredients: 2 1/3 C white or wheat flour 1 2/3 c sugar 2 tsp baking soda ¾ tsp salt 1 tsp cinnamon ¼ tsp ground ginger and ground nutmeg 2 eggs ½ c softened butter 4 c peeled, cored, chopped apples (Approx. 4 medium apples) 1 Continue Reading

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Recipes Inspired by the Box! Fri/Sat Feb 12-13, 2016

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At a Glance – Recipes Inspired by the Box Simple Suppers – Classic Meat and Cheese Lasagna Spotlight on the Herb – Garlic and Herb  Filled Hasselback Potatoes Super Salads – Radish and Black Bean Salad Soup of the Week – Albondigas Soup Reinvented Vegan –  Oven Baked Rutabaga Potato and Carrot Fries  Perfect Pastas – Penne with Rapini, Sliced Almonds and Raisins  Simple Suppers Classic Meat and Cheese Lasagna Photo credit De Ma Cuisine Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: meat and veggie filling: 1 lb. ground beef 4 cloves garlic, minced 1 leek or onion, chopped ¾ C carrot, diced ¼ C radish, diced ¾ C broccoli rabe/broccoli Continue Reading

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Fresh Facts Week 22: Farm to Fork

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As I write this newsletter Uncle Vern and his entire family are probably out enjoying some of what Hawaii has to offer. Hey guys, it’s Cristina, your communications and media person at AHO. Last week Uncle Vern talked about what’s happening out here on the Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed, Feb 8-10, 2016

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At a Glance – Recipes Inspired by the Box Eggcellent – Veggie and Garbonzo Bean Shakshuka  Simple Suppers – Kohlrabi Stuffed with Cabbage and Apple  Savory Sides   – Cauliflower-Cheese Pie with Grated Potato Crust  Spotlight on the Herb – Orange Chicken with Cauliflower  Super Salads – White Bean Salad with Arugula Soup of the Week  – Turnip Soup with Greens Eggcellent Veggie and Garbonzo Bean Shakshuka   Photo credit De Ma Cuisine Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 T olive oil 1 medium onion or leek, chopped 1 C assorted veggies (like sweet potato, radish, cauliflower, broccoli rabe, and mushrooms), chopped to taste salt to taste pepper Continue Reading

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Recipes Inspired by the Box! Fri/Sat Feb 5-6, 2016

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At a Glance – Recipes Inspired by the Box Vegan – Bean and Veggie Mélange  Quick and Easy – Roasted Broccoli and Fried Egg Sandwich (With Rachel O Instructional Video!) Perfect Pastas – Broccoli and Cauliflower Stem “Pasta” Simple Suppers – Potato Pancakes  Spotlight on the Herb – Vegetable Soup Super Salads –  Orange, Walnut and Gorgonzola with Mixed Greens and Citrus Vinaigrette  Vegan Bean and Veggie Mélange Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 2-3 T balsamic vinegar 1 clove garlic, minced 2 T chives, minced 1 t paprika to taste salt to taste pepper 2-3 T olive oil 1½ Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed, Feb 1-3, 2016

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At a Glance – Recipes Inspired by the Box Vegan – Crispy Tofu with Black Bean Purée and Microgreens Preserving the Seasons – Pickled Cauliflower Onions and Cabbage Super Salads – Massaged Kale with Shallot Citrus Vinaigrette Something for the Sweet Tooth  –  Baked Fuji Apple Slices Spotlight on the Herb –  Roasted Chicken with Herbs de Provence with Winter Squash and Potatoes Quick and Easy  –  Farmer David Silveira’s Orecchiette with  Broccoli Rabe Vegan Crispy Tofu with Black Bean Purée and Microgreens Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 C black beans (if canned, drained and rinsed) ¼ C water 1 T orange/lemon/lime juice 1 t rice vinegar sprinkle cayenne ¼ C cooked and mashed Continue Reading

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Pickled Beets and Cabbage

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Pickles are one of life’s great mysteries. I don’t quite understand why or how they are so awesome. They just are. They can add so much to a dish. They’re fun to eat. And, they’re a lot simpler to make than I would have thought. I’ve Continue Reading

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Shallot Citrus Vinaigrette

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Ingredients:  ¾ c fresh orange juice 1 tbsp Balsamic Vinegar 1 tsp minced shallot ½ tsp thyme ½ tsp orange zest 1/3 cup olive oil salt fresh ground pepper Instructions: In a medium saucepan over low heat, bring orange juice to a boil. Reduce heat to a Continue Reading

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Recipes Inspired by the Box! Fri/Sat Jan 29-30, 2016

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At a Glance – Recipes Inspired by the Box Vegan – Sweet and Spicy Roasted Cauliflower and Winter Squash Soup  Quick and Easy – Hearty Spinach and White Bean Quesadillas Soup of the Week – Roasted Winter Vegetable Soup Super Salads – Spinach, Apple, and Orange Salad Something for the Sweet Tooth – Orange Breakfast Rolls Spotlight on the Herb –  Oven Roasted Cauliflower Vegan Sweet and Spicy Roasted Cauliflower and Winter Squash Soup Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 large beet (about 2 C), peeled and cut into ½” cubes 3 t olive oil, divided to taste salt to taste pepper Continue Reading

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Fresh Facts Week 20: Healthy Things Grow

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‘Healthy things grow’ is an axiom most folks are familiar with. Therefore, even if growth of whatever you’re doing may be your desire, it shouldn’t be your focus. The focus should be on maintaining robust good health; whether it’s a peach tree or the PTA. Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed, Jan 25-27, 2016

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At a Glance – Recipes Inspired by the Box Simple Suppers – Hearty Kale and White Bean Quesadillas  Something for the Sweet Tooth – Apple Cinnamon Pop Tarts  Spotlight on the Herb – Garlic and Herb Bread  Savory Sides – Turnip and Potato Gratin Vegan – Napa Cabbage Wraps  Quick and Easy  – Brussels Sprout and Greens Sauté Simple Suppers Hearty Kale and White Bean Quesadillas Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 T olive oil 2 C (combination of any) broccoli, cabbage, shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped to taste Continue Reading

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Hearty Kale and White Bean Quesadillas

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When I plan our menu I try to include a good variety of foods, so we don’t get bored. Sometimes they’re a little more complex, have multiple steps, and more ingredients. Other times they’re simple, basic, super easy. Scrambled eggs and toast makes a great dinner. So Continue Reading

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Apple Cinnamon Pop Tarts

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Ingredients: Dough:  2 c flour 1 tbsp sugar 1 tsp ground cinnamon 1 tsp salt 2 sticks cold butter cut into ½ inch cubes 2 egg yolks ¼ c milk Apple Cinnamon Filling:  2 med to large apples 7 tbsp packed dark brown sugar 1 ½ tsp freshly squeezed lemon Continue Reading

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