Recipes Inspired by the Box!
Fri / Sat, February 24 – 25, 2017

At a Glance – Recipes Inspired by the Box

Savory French Toast

Spicy Twice Baked Sweet Potatoes

Baked Onion Rings with Herb Dip

Vegan Tofu Fried Quinoa

Beet, Carrot, Apple Salad

Apple Cinnamon Pop Tarts


Savory French Toast

Savory-French-Toast5

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions:

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

Spicy Twice Baked Sweet Potatoes

TwiceBakedSweetPotatoes-7

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh cilantro, chopped, divided
  • ½ T unsalted butter
  • to taste salt
  • to taste pepper
  • ¼ C cheddar cheese, grated
  • ½ chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • kale (or basil) pesto, for topping

Instructions:

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved cilantro.

Baked Onion Rings with Herb Dip

OnionRings-3

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 2 C greens (any: kale, chard, arugula, mizuna, spinach, etc…) (or, use leftover sautéed greens)
  • 1 C yogurt/silken tofu/crème fraîche
  • ½ C mayo/yogurt/silken tofu/avocado
  • 1 T dijon
  • 1 T olive oil
  • 1 t lemon zest, chopped
  • 1 t lemon juice
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • pinch cayenne (optional) (for extra spicy: ½ hot pepper, ribs and seeds removed, diced)
  • herb options: sorrel+basil+thyme, savory+basil+rosemary+sage+thyme, parsley+basil+thyme+rosemary+oregano, marjoram+basil+thyme+rosemary, mint+dill+basil, dill+parsley+basil; chopped
  • (optional) ½ to 1 C beans (garbanzo beans or white beans)/lentils, cooked
  • 1-2 onions/1 lb. green beans/par-cooked root veggies (steam them, any: beet, carrot, radish, sweet potato/1 lg summer squash, sliced if warranted
  • 2 (or more) eggs, whisked (or coconut, almond, or cow’s milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper
  • *may add extra seasonings (like chili powder) if desired, use seasonings that will compliment the veggies and herbs you’ve chosen

Instructions:

  1. Pre-heat the oven to 425F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
  5. Serve with dip.

Vegan Tofu Fried Quinoa

VeganTofuFriedQuinoa-6

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 2 T oil
  • 1 C snap peas (or green beans), strings removed, chopped
  • 1 C carrots, chopped
  • ½ C fennel (or celery), chopped
  • 1 C onion, chopped
  • 2 C greens, chopped
  • sprinkle ginger
  • to taste salt
  • to taste pepper
  • sprinkle cayenne
  • 2 cloves garlic, diced
  • 2 T soy sauce or gluten-free aminos
  • 2 T rice vinegar
  • 1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
  • 7 oz. tofu (firm), drained and crumbled
  • ¼ C green or spring onions, chopped
  • ½ to 1 C microgreens
  • lemon wedges, for serving

Instructions:

  1. Heat a wok, add oil over medium-high heat. Add snap peas through cayenne and cook for 3-5 minutes, turning constantly.
  2. Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
  3. Serve with lemon wedges for squeezing.

Beet, Carrot, Apple Salad

BeetSalad5s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • Dressing:
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon or lime
  • 2 tbsp sherry vinegar
  • ¾ c olive oil
  • salt and ground black pepper
  • Salad:
  • 1 lb beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 apple cored, peeled and cut in matchsticks
  • 1 daikon peeled and cut into matchsticks (depending on size,should be same size as apple)
  • 1 bunch flat leaf parsley, stems removed (no parsley? try kale instead)

Instructions:

  1. Make salad ahead the night before using.
  2. In a large bowl combine the orange zest and juice, lime or lemon zest and juice and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
  3. In the same bowl, layer beets,carrots, apple and Daikon. Season with additional salt and pepper to taste. Toss salad night before serving, then top with parsley leaves or chopped kale.
  4. To cut the veggies and fruit you may want to use a mandolin or food processor that has a julienne or large shredding blade.
  5. Apply the dressing prior to serving.

Apple Cinnamon Pop Tarts

Tarts13s

Recipe by Carol Peterson

See original recipe HERE

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 juice
  • ½ tsp cinnamon
  • 2 pinches salt.
  • Assemble the tarts:
  • flour, for rolling the dough
  • 1 egg
  • 1 tsp water
  • Glaze:
  • ¾ c pwd sugar, sifted
  • 2 tbsp reserved apple cinnamon filling juices
  • 2 tsp lemon juice
  • 2 tsp milk
  • Place all these ingredients together and whisk together. Using a spoon drizzle over each pastry.

Instructions:

  1. To make the dough: Combine dry ingredients. Add the butter and work in with fingers. Work until you have pea size pieces.Whisk the egg and milk together and add to dry mixture. When combined divide into two equal portions and wrap with plastic and chill for an hour.
  2. To make the filling: Peel and cut apple into bite size pieces. Combine all filling ingredients into a frying pan and cook. Stirring until apples begin to cook and sugar has dissolved. Cook until apples begin to soften. Remove from heat. Strain the juices from the apples, keep both and cool.
  3. Assembling: Heat the oven to 375. Line a baking sheet with parchment paper. Dust a work surface and roll 1 dough out into a 12×10 inch rectangle. Cut that into 6 equal rectangle 3 ½ by 4 ½ “. Do this to second wrapped dough. Whisk egg and water together. Brush a thin coat over each rectangle. Spoon 1 heaping tbsp of filling onto each and spread also 1 ½ tsp of juices. Put top on and pinch close with fork. Prick the top with a fork poke. Bake for 23-25 minutes. Drizzle with glaze when warm and serve.
FacebookTwitterGoogle+PinterestEmailShare

Categories: Recipes inspired By the box

Posted by

Photography nut, foodie, history buff. Email: jessica@abundantharvestorganics.com

No Comments Yet.

Leave a Reply

You must be logged in to post a comment.