Recipes Inspired by the Box!
Fri/Sat, January 27-28, 2017

At a Glance – Recipes Inspired by the Box

Cannellini and Beet Greens Soup

Veggie Pot Pie

Crostini with Sausage and Braised Greens

Pickled Beets and Cabbage

Cauliflower Salad

Orange Glazed Coffee Cake


Cannellini and Beet Greens Soup

CannelliniBeetGreenSoup-9

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 2 T olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped (or mixture of carrot and radish)
  • to taste, salt
  • to taste, pepper
  • 1 clove garlic, chopped
  • 1 T red wine vinegar
  • 4-5 C vegetable stock
  • 1-15 oz. can cannellini beans, drained and rinsed
  • 1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
  • 1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
  • ½ T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping

Instructions:

  1. Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
  2. Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
  3. Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
  4. Serve topped with feta.

Veggie Pot Pie

VeggiePotPie-5

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • ½ C lentils or tofu (optional), chopped, if tofu
  • ¼ C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • ½ t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2¼ C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Instructions:

  1. Pre-heat the oven to 350F.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  3. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6″ ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.

Crostini with Sausage and Braised Greens

CrostiniWithSausageAndBraisedGreens7

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • Braised Greens: 2 T olive oil
  • 2 C celery, chopped
  • 1 radish, diced
  • 2 cloves garlic, diced
  • 7 C vegetable stock
  • 1 ham hock
  • 8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
  • salt
  • pepper
  • 2 T white vinegar
  • Crostini: 10-20 slices of baguette
  • olive oil
  • salt
  • pepper
  • 1 clove garlic (optional)
  • 3-4 T braising liquid
  • 2-3 Italian sausages, halved and chopped
  • lemon wedges, for serving

Instructions:

  1. Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
  8. Serve immediately.

Pickled Beets and Cabbage

PickledVeggies-3

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
  • 1½ C vinegar (white vinegar and rice vinegar)
  • 1½ C water
  • 1 T + 1 t salt
  • 1 T + 1 t honey
  • ¼ C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes

Instructions:

  1. Sterilize jars and lids.
  2. Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
  3. Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
  4. Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.

Cauliflower Salad

Cauliflower7s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 head of cauliflower
  • 2 hard boiled eggs
  • ⅓ c mayonnaise
  • 1 tbsp mustard
  • 1 tsp fresh dill
  • 1 tbsp chopped dill pickles or pickle relish
  • 2 tsp chopped spring onions
  • 1 tsp chopped chives
  • 1 tsp vinegar
  • ½ tsp salt to taste
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • Optional: 1 tbsp chopped parsley, ¼ c grated carrot

Instructions:

  1. Cut the cauliflower into bite sized pieces, much like you would for potato salad. Rinse and drain.
  2. Add just enough water to cover the bottom of a 12 in skillet and bring to a boil over medium high heat.
  3. Add the cauliflower to the skillet and cover to steam. Let steam for 3-5 min, checking for doneness with a fork. Do not overcook. Leave more on the crunchy side.
  4. Add the cauliflower to a large bowl.
  5. Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
  6. In a small bow, combine the remaining ingredients, except for the paprika. Whisk together to form the dressing for the salad.
  7. Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece.
  8. Sprinkle with paprika. Refrigerate until cold.

Orange Glazed Coffee Cake

OrangeCake11s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 package dry yeast
  • ½ cup warm milk
  • ½ cup sugar
  • 1 tbsp grated orange zest
  • 1 egg beaten
  • ¼ cup warm water
  • ½ cup fresh orange juice
  • ½ cup ricotta cheese
  • ½ tsp salt
  • 3 ½-4 cups flour
  • Glaze:
  • 1 egg beaten
  • Icing:
  • 1 cup powdered sugar
  • 1 ½-2 tbsp fresh orange juice

Instructions:

  1. Preheat Oven to 425º. In a bowl dissolve yeast in warm water. Let stand until foamy, 10 minutes.
  2. Stir warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture.
  3. With a mixer slowly mix 2 cups flour into above mixture until moist dough has formed. Beat in remaining flour until the dough becomes stiff.
  4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  5. Place the dough into a large oiled bowl. Cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 ½ hours.
  6. Punch the dough down and knead for another couple of minutes. Divide into 3 equal pieces. Roll each piece into a 20 inch long rope.
  7. Braid the ropes together.
  8. Coil the braided dough in a prepared spring form pan, or pan of your choice, that has been buttered.
  9. Cover loosely with a damp cloth and let rise again for about 30 minutes or until doubled in size.
  10. Brush the dough with glaze and bake until the top of the cake is golden brown, about 25-30 minutes.
  11. Turn the cake out on a wire rack.
  12. Prepare the icing and drizzle over the warm cake.

 

 

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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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