Recipes Inspired by the Box!
Fri / Sat, February 17 -18, 2017

At a Glance – Recipes Inspired by the Box

Broccoli and Cauliflower Stem Pasta

Kale Pesto

End of the Week Pasta

Dilly Eggs with Lentils

Cauliflower Cheese Pie with Potato Crust

Spiced Apple Pear Sauce


Broccoli and Cauliflower Stem Pasta

BroccoliStemPasta-11

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • ½ lb. brussels sprouts, quartered
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2½ – 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
  • 3 T unsalted butter
  • 1 T olive oil
  • 1 t fresh rosemary (or ½ t dried), chopped
  • ¼ t dried thyme (or ½ t fresh)
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • 1-2 T fresh parsley, chopped
  • 2 T lemon juice
  • 1-2 T parmesan, shaved
  • 2-4 T almonds, chopped

Instructions:

  1. Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
  2. Bring 1″ water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
  3. Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
  4. Serve topped with parmesan and almonds.

Kale Pesto

KalePesto-5

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 bunch kale, washed well and stripped from stems (save stems for stock)
  • 2 cloves garlic
  • ¼ C olive oil
  • to taste salt
  • ¼ C parmesan cheese
  • dash cayenne or red pepper flakes
  • pinch lemon zest
  • pinch ginger
  • 1 lemon, juiced

Instructions:

  1. Place all ingredients in a blending apparatus. Blend for at least 60 seconds, stopping and scraping down the sides if needed.
  2. Taste and adjust seasoning if desired.

End of the Week Pasta

EndOfTheWeekPasta-5

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • pasta, cooked
  • 2 T olive oil
  • 1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
  • 1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (chard, spinach, or mizuna would also be great), chopped
  • 1 tomato, chopped
  • ½ to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping

Instructions:

  1. Cook pasta, reserving ½ to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Dilly Eggs with Lentils

DillyEggsWithLentils-6

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 C cooked lentils
  • 1 t olive oil
  • 2 eggs
  • pinch salt
  • 1-2 t fresh dill, chopped
  • 2 slices lemon, for serving

Instructions:

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.

Cauliflower Cheese Pie with Potato Crust

Cauli9s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • Crust:
  • 2 cups packed grated raw potato (could use rutabaga)
  • ¼ cup grated onion
  • 1 egg white lightly beaten
  • ½ tsp salt
  • A little oil
  • Flour for fingers
  • Filling:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • Black pepper to taste
  • ½ tsp salt
  • ¼ tsp thyme
  • 1 head cauliflower, in small pieces
  • 2 eggs
  • ¼ cup milk
  • 1 cup grated cheese
  • Paprika

Instructions:

  1. Preheat oven to 400°. Oil a 9 inch pie pan.
  2. Combine grated potato and onion, salt and egg white in a small bowl and mix well.
  3. Transfer to the pie pan and pat into place with lightly flowered fingers building up the sides into a handsome edge. Bake for 30 minutes.
  4. Then brush the crust with a little oil and bake it for 10 more minutes.
  5. Remove from oven and turn the temperature down to 375°. Heat the olive oil or butter in skillet, add onion, garlic, salt, pepper, herbs and sauté for about 5 minutes.
  6. Add cauliflower, stir and cover. Cook until tender. Spread half of cheese onto baked crust.
  7. Spoon sautéed veggies on top. Sprinkle on remaining cheese.
  8. Beat the eggs and milk together and pour over the top. Dust with paprika.
  9. Bake as 35-40 minutes until set and serve.

Spiced Apple Pear Sauce

applepearsauce3s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 3-4 apples, peeled,cored and chopped
  • 3 ripe pears, peeled,cored and chopped
  • 1 tbsp fresh lemon juice
  • 6 cinnamon sticks
  • ¼ tsp ground nutmeg
  • 1-2 tbsp sugar

Instructions:

  1. Combine all ingredients into a medium pan and add ¼ c water.
  2. Bring to a boil.
  3. Cover, reduce the heat and cook until apples and pears are very soft but still a bit chunky.
  4. Taste the mixture and adjust sweetness according to taste. Remove from heat and cool to room temperature.
  5. Remove cinnamon sticks and serve.
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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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