Recipes Inspired by the Box!
Fri/Sat, January 20-21, 2017

At a Glance – Recipes Inspired by the Box

Sweet Potato and Apple Casserole

Noodle Salad with Napa Cabbage

Deconstructed Lasagna

Shallot Citrus Vinaigrette

Sauteed Mizuna

Carrot Muffins with Cream Cheese Frosting


Sweet Potato and Apple Casserole

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Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 3 sweet potatoes, peeled & quartered
  • ½ cup firmly packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 large apples, peeled, cored and cut into ¼ inch rings
  • Topping:
  • ¼ cup flour
  • ¼ cup firmly packed brown sugar
  • ¼ cup butter
  • ¼ cup chopped pecans

Instructions:

  1. Preheat Oven to 350º.
  2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 min, or until tender but firm. Drain, cool and cut into ¼ inch slices.
  3. Lightly grease 8 x 11 inch baking dish.
  4. In a small bowl, mix brown sugar, cinnamon & nutmeg.
  5. Layer sweet potatoes, brown sugar mixture and apples in prepared baking dish.
  6. In a medium bowl mix topping ingredients and sprinkle over apples. Bake in oven for 30 min or until lightly browned.

Noodle Salad with Napa Cabbage

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 head Napa Cabbage, shredded
  • 1 c. vegetable oil
  • ½ c olive oil
  • 2 tsp soy sauce
  • 1 package ramen noodles broken in pieces
  • 2/3 c sugar
  • ½ c sunflower seeds or sesame seeds
  • 2 tbsp balsamic vinegar
  • ½ c sliced almonds
  • 6 tbsp white wine vinegar

Instructions:

  1. Place shredded cabbage in large bowl and chill in frig.
  2. Heat the olive oil in a pan, place noodles, sunflower or sesame seeds, and nuts in pan until lightly browned, set aside to cool.
  3. For the dressing mix the veggie oil, soy sauce, sugar, and both vinegars in a blender until smooth. Toss the cabbage with the dressing, and prior to serving toss in the noodle mixture.

Deconstructed Lasagna

DeconstructedLasagne-6

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • ½ t dried rosemary, chopped
  • ½ t dried thyme
  • ½ to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Instructions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.

Shallot Citrus Vinaigrette

Dressing9s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • ¾ c fresh orange juice
  • 1 tbsp balsamic vinegar
  • 1 tsp minced shallot
  • ½ tsp thyme
  • ½ tsp orange zest
  • ⅓ c olive oil
  • salt
  • fresh ground pepper

Instructions:

  1. In a medium saucepan over low heat, bring orange juice to a boil.
  2. Reduce heat to a simmer and continue boiling until ⅓ c remains, Pour the juice into a medium bowl and let cool.
  3. Stir in vinegar, shallot,thyme,and orange zest.
  4. Whisking and slowly pouring in olive oil .
  5. Season to taste with salt and pepper.
  6. Cover and refrigerate until needed.

Sauteed Mizuna

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Recipe by AHO Subscriber

See original recipe HERE

Ingredients:

  • 1 bunch of  Mizuna, chopped
  • 1 shallot, chopped
    3 cloves of garlic, chopped
  • 2 tbsp. coconut oil
  • 3 tbsp. apple cider vinegar
  • salt and pepper to taste
  • 1 tsp. chopped Lemon Balm (can use parsley, basil, or mint as well)
  • 1 tbsp. balsamic glaze, for garnish 3 cherry tomatoes, for garnish

Instructions:

  1. In a large sauté pan on medium-high heat, heat coconut oil. Once oil is hot, sauté shallots, garlic, salt, and pepper until garlic and shallots are translucent.
  2. Add chopped mizuna to pan let wilt. Once mizuna has started to wilt down, add in apple cider vinegar and lower to low heat and cover, stirring occasionally. Continue cooking until mizuna greens are tender.
  3. Garnish with balsamic glaze, cherry tomatoes, and lemon balm.

Carrot Muffins with Cream Cheese Frosting

carrotcupcakes-small

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 ½ cup vegetable oil
  • 2 ½ cups sugar
  • 4 eggs, separated and divided
  • 5 Tbsp hot water
  • 2 ½ cups flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 ½ cups carrots, grated
  • 1 cup walnuts, pecans or almonds chopped; or raisins

Frosting:

  • 3 oz package cream cheese
  • ¼ cup margarine
  • 2 ¼ cups powdered sugar
  • 1 tsp vanilla extract or almond flavor

Instructions:

  1. Preheat Oven to 350º. Grease muffin tin with butter or Pam.
  2. Cream together oil and sugar. Beat in egg yolks one at a time. Beat in hot water.
  3. Sift flour with other dry ingredients and beat into egg mixture. Stir in carrots and nuts.
  4. In a separate bowl beat egg whites until stiff peaks form and fold into mixture.
  5. Bake at 350º for 20-25 minutes or until toothpick inserted is clean. Use as muffins or frost for cupcakes.
  6. For frosting: Cream together cream cheese, margarine and vanilla until light and fluffy. Add one cup powdered sugar; beating well. Beat about 1 ¼ cups additional powdered sugar to make spreading consistency.
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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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