Recipes Inspired by the Box!
Mon / Tues / Wed, February 20-22, 2017

At a Glance – Recipes Inspired by the Box

Carrot, Apple, Orange Juice

Fluffy Sweet Potato Biscuits

Sweet and Spicy Roasted Beet and Carrot Soup

Sauteed Chard with Shallots

Stir Fried Brussels Sprouts

Crispy Kale Chips


Carrot, Apple, Orange Juice

Juice1s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • ½ c cold water
  • 1 orange, peeled and quartered
  • ½ apple, seeded, halved
  • 1 medium carrot, halved and chopped
  • 1 c ice cubes

Instructions:

  1. Place all ingredients into a blender and secure the lid.
  2. Turn machine on and slowly increase the speed from low to high.
  3. Blend for 1 minute or until smooth. Strain if desired. Serve.

Fluffy Sweet Potato Biscuits

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • ¾ cup cooked mashed sweet potato
  • 1/3 to ½ cup milk as needed
  • 1 ½ cups flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp butter cut into small bits

Instructions:

  1. Preheat Oven to 425°. Grease baking sheet. Whisk together sweet potato and 1/3 cup milk, set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the butter with your hands or a pastry blender.  Add sweet potato mixture and fold to combine.  Add remaining milk a little at a time ‘til flour is moist.
  3. Turn dough out onto a floured surface and knead 2-3 times until all comes together.  Pat the dough to ½ inch thick and round.
  4. Using a glass cut the dough into biscuits.  Gently reroll the scraps and cut out more biscuits.
  5. Bake 12-14 minutes until golden brown.  Serve warm.

Sweet and Spicy Roasted Beet and Carrot Soup

RoastedBeetCarrotSoup-8

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 large beet (about 2 C), peeled and cut into ½” cubes
  • 3 t olive oil, divided
  • to taste salt
  • to taste pepper
  • 3 carrots (about 1½ C), cut into ½” chunks
  • ¼ head of cauliflower (about 2 C), cut into bite sized pieces
  • 1 T olive oil
  • 2 cloves garlic, diced
  • 2 T balsamic vinegar
  • 4 C vegetable stock
  • 2 C water
  • to taste salt
  • to taste pepper
  • good sprinkle cayenne
  • lemon slices, for serving
  • ½ t dill (optional), finely chopped, for topping

Instructions:

  1. Pre-heat the oven to 400F.
  2. Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
  3. Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
  4. Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and carrots from the oven. Flip cauliflower, and roast 10 minutes more.
  6. Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
  7. Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.

Sauteed Chard with Shallots

Recipe by AHO Kitchen Team

See original recipe HERE

Ingredients:

  • 1 Bunch of Rainbow Chard, chopped
  • 3 Shallots, sliced thin
  • 5 Cloves of Garlic, minced
  • 3 Tablespoons of Butter
  • 1 tsp of Chicken Boullion
  • ¼ Cup Dry White Wine
  • Salt to taste
  • Red Chili Flakes to taste

Instructions:

  1. Add your Butter and Dry White Wine to a hot saute pan and top the Butter pad with your Chicken Stock.
  2. When Butter is melted, add in Shallots and Garlic, Salt, and Chili Flakes and cook till lightly browned.
  3. Add in your bunch of chopped Rainbow Chard to the pan, toss and saute until wilted. Enjoy!

Stir Fried Brussels Sprouts

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 lb Brussels sprouts
  • 2 Tbsp peanut oil or olive oil
  • ½ cup onion thinly sliced
  • 1 Tbsp fresh ginger, minced
  • ¼ tsp crushed red pepper flakes
  • 1 medium clove garlic, minced
  • 1 medium red bell pepper, cored,
  • 2 Tbsp soy sauce
  • Seeded and chopped
  • 2 Tbsp rice vinegar
  • Salt

Instructions:

  1. Halve Brussels sprouts lengthwise and wash. Heat the oil in a large wok. Add onion, ginger, garlic and red pepper flakes stirring constantly until fragrant, about 30 seconds.
  2. Add Brussels sprouts and cook, stirring constantly until they are bright green, about 4 minutes.  Add the bell pepper, soy sauce and vinegar.
  3. Cover the wok, reduce the heat to low and simmer until the Brussels sprouts are crisp tender.
  4. Uncover the wok, remove veggies, raise the heat to high and bring the sauce to a full boil, stirring constantly until reduced to a glaze, about 1 minute.  Season to taste with salt and mix with vegetables.  Serve.

Crispy Kale Chips

CrispyKaleChips-DebbieFleming

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 head kale, washed and thoroughly dried
  • 2 tbsp olive oil
  • sea salt for sprinkling

Instructions:

  1. Preheat oven to 275°
  2. Remove the ribs from the kale leaves and cut the greens into 1½ inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, about 20 minutes, turning the leaves half way through baking time.
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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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