Recipes Inspired by the Box!
Fri / Sat February 10-11, 2017

At a Glance – Recipes Inspired by the Box

Twice Baked Potatoes

Turnip Salsa

Bierocks

Mustard Green Beans

Chicken Broccoli and Bok Choi

Vegetable Stir Fry


Twice Baked Potatoes

Twice-Baked-Potatoes3

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • ½ t smoked paprika
  • ½ t sweet paprika
  • ¾ t salt
  • ¼ t pepper
  • ½ t onion powder
  • ½ t chili powder
  • ¼ C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • ¾ C cheese, grated

Instructions:

  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a ¼” wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, ½ C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).

Turnip Salsa

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 small or 1 medium turnip, scrubbed clean, peeled, and grated
  • 1 pinch of crushed red pepper to taste
  • sea salt and fresh black pepper to taste
  • drizzle of olive oil
  • dash of balsamic vinegar
  • 1 sweet pepper, diced
  • the juice of 1 lime

Instructions:

  1. Mix all together and let sit for a couple of hours prior to using.
    Use this salsa with the Chicken, Roasted Eggplant and Tomato Tacos.

Bierocks

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

Filling:

  • 4 c cabbage, cut fine
  • ½ c onion or fennel, cut fine
  • 2 tbsp olive oil
  • 1 lb hamburger
  • salt and pepper
  • cayenne pepper(optional)

Dough:

  • 4 1/3 c flour
  • 1 pkg active dry yeast
  • 1 c milk
  • 1/3 c sugar
  • 1/3 c butter
  • 1 tsp salt
  • 2 eggs

Instructions:

  1. In a large frying pan, cook the cabbage and onion/fennel together until the cabbage is softened and golden. May need to add ½ c of water or so to help with the cooking. Cook all the liquid off before proceeding. Season with salt and pepper.
  2. In a separate pan, brown the hamburger. Season the meat if desired. Mix the cabbage mixture with the hamburger thoroughly. When complete set aside until ready to create the finished product
  3. Dough: In a large mixing bowl combine 2 c flour and the yeast. In a saucepan heat the milk,sugar,butter and salt just till warm and the butter is almost melted. Add to flour mixture, add eggs. Beat at low speed for ½ min, then 3 minutes on high. You can also do this with a dough hook on your mixer, adding the remaining flour. Mix with dough hook until dough forms a ball, and place in a greased bowl. Cover and let rise until double in size (1-2 hours) Punch down and let rest. Assembly: roll out dough into a large rectangle and cut into 4×4 squares.Place filling in middle of squares, bring corners together,forming a ball.
  4. Place on sheet and let rise 30 min. Bake.

Mustard Green Beans

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 tbsp olive oil
  • 1 bunch mustard greens, washed, chopped
  • 1 onion or leek, chopped
  • 1 can cannelloni beans, drained
  • ¾ tsp dry mustard powder
  • ½ tsp crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 tbsp distilled white vinegar
  • 1 tsp white sugar
  • salt and pepper to taste

Instructions:

  1. In a dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent.
  2. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the greens into the onion and garlic mixture and pour in the vinegar mixture.
  3. Stir to combine, cover, and bring to a boil. Simmer the greens until liquid has been absorbed.
  4. Mix in the beans and allow to heat through, season to taste. May incorporate other greens  such as kale, turnip greens, or beet greens.

Chicken Broccoli and Bok Choi

RebeccaThomas-ChickenandBokChoy1-insta

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 12 ounces boneless, skinless chicken breast cut into bite size pieces
  • 2 tbsp dark soy sauce
  • 3 tbsp vegetable oil
  • 2 cloves garlic chopped
  • 1 large onion cut into rings
  • ½ cup water
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1 head bok choy, chopped
  • 1 small head broccoli, chopped
  • 1 tbsp cornstarch mixed with equal parts water

Instructions:

  1. In a large bowl combine chicken and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large skillet over medium heat. Sauté garlic and onion until soft and translucent.
  3. Increase heat to high. Add chicken and marinade, stir-fry until golden brown. Stir in water, pepper and sugar.
  4. Add bok choy and broccoli. Cook until soft. Pour in cornstarch and cook until sauce is thickened.

Vegetable Stir Fry

Stir6s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 tbsp olive oil
  • 1 leek
  • 2 cloves garlic
  • sprinkle of sea salt
  • 2 c broccoli
  • 3-4 turnips thinly sliced, peeled
  • 1 carrot chopped or grated
  • 1 c mushrooms sliced
  • 1 bunch kale thinly sliced, stock removed
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp white cooking wine
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or apple cider vinegar
  • 1 tsp molasses
  • 1/8 tsp ginger powder
  • pinch red pepper flakes

Instructions:

  1. Slice leek in thin slices up to dark green and including a bit of it. Dice the garlic. Saute the leek and garlic in oil.
  2. Prepare other veggies, chopping, peeling and cutting into bite size pieces and place in pan with leeks and garlic. On med to high heat stir and fry the veggies for about 5 min.
  3. In a small bowl, add soy sauce, cornstarch, cooking wine, sesame oil, vinegar, molasses, ginger powder and pepper flakes, stir until combined and mixed evenly.
  4. Add the sauce mix to the veggies and cook until fork tender. Continue stirring so the bottom does not burn.
  5. Serve over steamed rice or with some grilled chicken.

 

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Categories: Recipes inspired By the box

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AHO’s dedicated and passionate team of organic-produce-loving bloggers works with your farmers to get you the resources and information you need to fully enjoy the fruits and veggies in your AHO subscription box each and every week. Questions? Email us at recipes@abundantharvestorganics.com and we'll get you answers.

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