Recipes Inspired by the Box!
Mon / Tues / Wed, Feb 13-15, 2017

At a Glance – Recipes Inspired by the Box

Citrus Carrots

Garlicky Bok Choi

Cauliflower Pizza Crust

Roasted Apples and Brussels Sprouts

Sweet Potato, Arugula, Spinach Salad

Turnip Fries


Citrus Carrots

CitrusCarrots-JohnandJanelle2

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 5-6 carrots washed and cut into rounds or matchsticks
  • ½ cup veggie broth
  • Juice of one orange or lemon
  • 1 green garlic chopped
  • 1 tsp basil
  • Fresh parsley chopped, to taste
  • Sea salt and ground pepper

Instructions:

  1. Simmer the carrots in broth.
  2. Squeeze the orange or lemon over the carrots while simmering.
  3. Toss together. Add parsley and spices.
  4. Simmer 1-2 min and then cover and steam until tender.

Garlicky Bok Choi

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1-2 Tbsp peanut oil
  • 1 head bok choy
  • Garlic, sliced or chopped
  • Fresh Ginger

Instructions:

  1. Preheat peanut oil in a wok or large pan until rippling.
  2. Halve the head of bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt. The amount of garlic and ginger used is a matter of personal preference.

Cauliflower Pizza Crust

544A2950

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 head cauliflower, stalk removed
  • ½ c shredded mozzarella
  • ¼ c grated Parmesan
  • ½ tsp of chopped herb bouquet
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 2 eggs lightly beaten

Instructions:

  1. Preheat Oven to 400. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine.
  2. In a bowl, combine the cauliflower with mozzarella, Parmesan, herb bouquet, salt, garlic powder and eggs.
  3. Transfer to the center of the baking sheet and spread into a circle,resembling a pizza crust. Bake for 20 min.
  4. Add desired toppings and bake an additional 10 minutes.

Roasted Apples and Brussels Sprouts

brussels4s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 lb brussels sprouts
  • 2 apples peeled, cored and cut into ¾ inch chunks
  • 2 sweet onion, cut into ¾ in chunks
  • 2 tbsp olive oil
  • salt and pepper to taste
  • pinch garlic powder to taste
  • zest from 1 lemon and juice

Instructions:

  1. Preheat oven to 425. Arrange brussels sprouts in a single layer on a rimmed baking sheet. Sprinkle apple and onion pieces evenly around.
  2. Drizzle the veggie with olive oil and seasonings and toss to gently coat the mixture.
  3. Roast in the oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest and squeeze juice over the sprouts.

Sweet Potato, Arugula, Spinach Salad

sweetpotatosalad5a

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 6 cups ½ inch diced sweet potatoes, (leave the skin on,may also peel)
  • 1 tbsp olive oil
  • Salt and ground black pepper
  • 2 cups loosely packed arugula or spinach or a combo of both
  • 4 scallions,white and light green parts only. Thinly sliced
  • ½ c mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tbsp grated parmesan cheese

Instructions:

  1. Preheat oven to 400. Spray a baking sheet with nonstick cooking spray
  2. Toss the sweet potatoes in a large bowl with the olive oil, ½ tsp salt and ¼ tsp pepper. Transfer to the prepared baking sheet and bake for 20 min. Stir the potatoes and continue to bake until fork tender, an additional 15-20 min. Let cool completely.
  3. In a large bowl, combine the cooled sweet potatoes, arugula or spinach or both and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan. Season with salt and pepper.
  4. Just before serving toss the dressing with the sweet potato and greens mixture to coat.

Turnip Fries

TurnipFries1s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • ¾ lb peeled turnips
  • ½ tsp black pepper
  • 2 c buttermilk
  • 1 c fine cornmeal
  • 1 c flour
  • 2 tsp salt
  • canola oil

Instructions:

  1. Cut peeled turnips into ½ inch thick sticks and toss with the buttermilk.
  2. Combine the cornmeal and flour, salt and pepper in a large bowl; add the turnips and toss to coat.
  3. Heat ¼ inch of canola oil in a large skillet over medium heat. Add the turnips and cook until golden and crispy, about 5 min.
  4. Sprinkle with chipped chives if desired. Serve with ketchup or favorite dipping condiment.

 

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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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