Recipes Inspired by the Box!
Mon/Tues/Wed, February 27 – March 1, 2017

At a Glance – Recipes Inspired by the Box

Hearty Greens Salad with Dill Dressing

Warm Beet Salad with Fruit and Nuts

Curried Cauliflower and Carrot Soup

Collard Greens and Pulled Pork Egg Rolls

Radish, Avocado, and Black Bean Salad

Chocolate Parsnip Brownies


Hearty Greens Salad with Dill Dressing

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • ½ C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill, chopped
  • ¼ C olive oil
  • greens (lettuce, kale, spinach, chard), torn
  • ½ C broccoli, chopped into small pieces
  • ¼ C radish, very thinly sliced
  • (could also add: grated carrots, chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
  • ¼ C chick peas

Instructions:

  1. Cook eggs.
  2. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
  3. Top greens with veggies, chick peas, hard boiled eggs, and dressing.

Warm Beet Salad with Fruit and Nuts

SauteedBeetsRicottaNuts-6

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 T olive oil
  • 2 beets, peeled and chopped
  • to taste salt
  • to taste pepper
  • 1 T lemon juice
  • 1 T balsamic vinegar
  • ½ t honey or maple syrup
  • to taste salt
  • to taste pepper
  • ¼ to ½ t fresh parsley, chopped
  • 1 T olive oil
  • 1 bunch beet greens, de-stemmed and torn
  • ¼ C orange, chopped
  • ¼ C apple, chopped
  • 2 T almonds (or pumpkin seeds or sunflower seeds), chopped
  • 2 T raisins, chopped
  • ¼ C ricotta (optional) (or silken tofu – sweetened, if desired)

Instructions:

  1. Heat skillet, add olive oil, add beets, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
  2. Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
  3. Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

Curried Cauliflower and Carrot Soup

Recipe by AHO subscriber

See original recipe HERE

Ingredients:

  • 1 whole onion
  • 4 garlic cloves, chopped
  • 2 inches chopped fresh ginger
  • 2 teaspoons cumin
  • 3 teaspoons curry powder
  • Dash of cayenne pepper
  • 1 head of cauliflower
  • 5 chopped carrots
  • 4-5 radishes chopped
  • 6-8 cups of chicken stock
  • 1 can coconut milk
  • Chopped Kohlrabi (optional – so add as much as you would like)
  • Chopped Chicken (optional)
  • Chopped Potatoes (optional)
  • Olive oil or butter for sauteeing

Instructions:

  1. Sauté 1 whole chopped onion in olive oil or butter until translucent, add 4 chopped garlic cloves, 2 inches chopped fresh ginger, 2 tsp. cumin, 3 tsp. curry powder and a dash of cayenne pepper. Sauté for a few minutes.
  2. Add 1 head chopped cauliflower, 5 chopped carrots, 4-5 radishes if you have them on hand, 6-8 cups chicken stock and 1 can coconut milk (enough liquid to nearly cover veggies).
  3. Simmer until soft enough to blend. Blend with an immersion blender and season to taste with sea salt.
  4. Top with fresh cilantro and, if desired, a dollop of whipped coconut cream. You can also add leftover roasted potatoes, kohlrabi and even chicken.

Collard Greens and Pulled Pork Egg Rolls

Eggroll1s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 bunch collard greens
  • 1 sm onion chopped
  • 1 cup shredded pork or chicken
  • 1 8 oz pkg cream cheese softened
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 pkg egg roll wrappers
  • 2 tbsp butter, melted
  • Thai sweet chili sauce optional

Instructions:

  1. Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a sauce pan bring ½ in of water to a boil. Add greens, cook until they begin to wilt 8-10 min. Drain, squeezing out all liquid.
  2. Preheat oven to 425. Combine greens, pork or chicken, cream cheese, onion and seasoning until blended. With one corner of an egg roll wrapper facing you, place a couple tbsp of filling just below the center of wrapper. Fold bottom corner over filling.
  3. Moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used.
  4. Place egg rolls on a parchment paper lined baking sheet; brush with melted butter. Bake until golden 15-20 min.
  5. Serve with sweet chili sauce of sauce of your choice.
  6. Keep unused wrappers under damp paper towel.

Radish, Avocado, and Black Bean Salad

Recipe by AHO subscriber

See original recipe HERE

Ingredients:

  • Salad
  • 1 cup radishes, sliced
  • 1 can black beans, rinsed
  • 1 avocado, diced
  • 1 ear of corn, removed from cob
  • 1 tablespoon of chopped jalapeños, optional
  • Dressing
  • ½ cup fresh lime juice
  • 2 tablespoons brown rice syrup [you can sub honey]
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon parsley, finely minced
  • ½ teaspoon of salt

Instructions:

  1. Add all the chopped veggies to a large bowl, mix the ingredients for the dressing and pour over the salad. Boom. Finished. Enjoy. It’s delish as-is, but it would also be splendid over a bed of chopped butter lettuce or even stuffed into corn tortillas.

Chocolate Parsnip Brownies

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 oz unsweetened chocolate
  • 2 eggs
  • ¾ c oil
  • 1½ c sugar
  • 1 ½ c flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ c chopped pecans
  • 1½ c peeled, grated parsnips

*may substitute carrots or zucchini

Instructions:

  1. Preheat oven to 350°
  2. In a 9×13 pan prepare with cooking spray or parchment paper.
  3. Melt chocolate and set aside to cool. In a mixer, beat eggs and oil until light and fluffy. Add sugar and beat until well mixed. Beat in cooled, melted chocolate.
  4. Blend dry ingredients and fold with parsnips into chocolate mixture. Stir in nuts. Spread in prepared pan and bake for 20 to 25 minutes.
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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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