Recipes Inspired by the Box!
Fri/Sat, February 3 – 4, 2017

At a Glance – Recipes Inspired by the Box

Broccoli and Rice Casserole

French Spring Soup

Roasted Winter Vegetables with Roasted Garlic Sauce

Kale, Apple, Avocado Smoothie

Going Green Juice

Napa Cabbage Wraps


Broccoli and Rice Casserole

14Ricesmall

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 c uncooked wild rice or brown rice
  • 8 c chicken broth or stock
  • 3 heads broccoli, cut into small florets
  • 1 stick butter (8 tbsp)
  • 1 lb button mushrooms finely chopped
  • 1 med onion finely diced
  • 2 carrots peeled and finely diced
  • 2 stalks celery or fennel finely diced
  • ¼ c flour
  • ½ c heavy cream
  • 1 tsp salt or more to taste
  • 1 tsp black pepper
  • 1 c panko breadcrumbs
  • 2 tbsp minced parsley (for garnish)

Instructions:

  1. Preheat oven to 375F. Add rice to medium pan with 5 c chicken broth. Bring to boil then reduce to low and cover the pan. Cook until rice just breaks open and slightly tender about 35 min. Set aside.
  2. Bring a pot of water to a boil. Blanch the broccoli by throwing the florets into the boiling water until bright green and still crisp, 1-2 min.
  3. Immediately drain broccoli and plunge it into bowl of ice water to stop the cooking.
  4. Remove from ice and set aside.
  5. In large pot over med heat melt 6 tbsp butter. Add the mushrooms, onions and cook 3-4 min.
  6. Add the carrots and celery or fennel and cook until soft.
  7. Sprinkle the flour on the veggies and stir to mix. Pour 3 c broth over that and combine with heavy cream. You might need to add a touch more flour here to thicken the broth to desired thickness. Bring to gentle boil and allow to thicken. Add salt and pepper.
  8. Mix together the rice and broccoli and place in a 3 qt baking dish.
  9. Next scoop out veggie mixture and spoon it evenly over the top of rice.
  10. Melt remaining butter and mix with breadcrumbs. Sprinkle this mixture over the top of casserole.
  11. Cover with foil and bake for 20 min at 375F, remove foil and bake 15 min more.
  12. Garnish with parsley if desired after out of oven. For browner and crisper crust turn on the broiler for 3-5 minutes.

French Spring Soup

FrenchSpringSoup-JohnandJanelle

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 4 Tbsp butter
  • 1 tsp ground pepper
  • 1 lb leeks, chopped
  • 1 tsp salt
  • 1 whole onion or 2 small, chopped
  • 1 pinch dill
  • 1 Tbsp chopped parsley
  • 1/3 cup barley
  • 1 clove garlic, minced
  • 1 cup chopped spinach or kale
  • 8 ounces mushrooms, sliced (optional)
  • 1 cup half and half
  • 3 potatoes chopped
  • 2 carrots chopped
  • 1 bunch asparagus, cut into ½” slices
  • 1 quart water
  • 1 quart vegetable or chicken broth

Instructions:

  1. In a large pot, melt the butter. Add the leeks, onion, and garlic and sauté until tender.  Add the mushrooms and sauté for two minutes.
  2. Add the potatoes, carrots, and asparagus, and sauté for two more minutes. Add the water, broth, salt, pepper, dill, parsley and barley.
  3. Bring to a boil, reduce the heat and simmer for 30 minutes.
  4. Stir in the spinach or kale and add the half and half. Cook over low heat for about five more minutes.
  5. Sprinkle with grated Parmesan cheese and serve with a sourdough or crusty bread.

Roasted Winter Vegetables with Roasted Garlic Sauce

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, peeled and cut in 1 inch pieces or slices.
  • 2 Tbs oil
  • 1 Tbs dried or 3 Tbs fresh herbs such as rosemary, thyme, parsley or oregano

Instructions:

  1. Preheat Oven to 425º. Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pan. Roast in pre-heated oven until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper. Serve with roasted garlic sauce (optional)
  2. Roasted Garlic Sauce: Slice top off of bulb of garlic exposing tip of each clove. Place on a square of foil and drizzle with 1 Tbls. of olive oil or just season with salt and pepper. Wrap tightly and bake along side other vegetables until tender. Squeeze soft garlic into a small bowl, mash with fork, and stir in ¾ cup plain yogurt.

Kale, Apple, Avocado Smoothie

Recipe by AHO Kitchen Team

See original recipe HERE

Ingredients:

  • Approx 1 Cup of Kale, chopped
  • 1/2 a Ripe Avocado, sliced into chunks
  • 1/2 a Granny Smith Apple
  • 3/4 Cup of Vanilla Almond Milk
  • 2 Tbsp of Raw Honey
  • 1/4 Cup of Ice

Instructions:

  1. Combine Kale, Apple, and Avocado on the bottom of the blender. Drizzle in Honey. Pour in Milk. Top with Ice. Blend and Enjoy. Makes One 12 oz serving.

Going Green Juice

GreenJuice1s

Recipe by AHO Kitchen Team

See original recipe HERE

Ingredients:

  • 3 Green Apples
  • 1 bunch of Kale
  • 2 Kiwis (peeled)
  • 1/4 Cucumber

Instructions:

  1. Process all ingredients through juicer. Enjoy cold, and keep refrigerated. Use within 1-2 days.

Napa Cabbage Wraps

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • Napa cabbage
  • Carrots
  • Broccoli or Romanesco cauliflower
  • Green Garlic
  • Other veggies as desired

Instructions:

  • Wash and cut end of cabbage. Leave whole to dry on paper towel.
  • Stir fry together: 1-2 carrots that have been washed and diced, your Broccoli or Romanesco that have been cleaned and cut into bite size pieces, green garlic that has been diced enough to your liking. You may add diced chicken that has been tenderizing in orange or lemon juice. Season with salt and pepper.
  • When all has been stir fried, serve on a Napa cabbage leaf and roll up to eat like a taco. You may also add steamed rice. Serve with orange slices or wedges.

 

 

FacebookTwitterGoogle+PinterestEmailShare

Categories: Recipes inspired By the box

Posted by

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.

No Comments Yet.

Leave a Reply

You must be logged in to post a comment.