Recipes Inspired by the Box!
Mon/Tues/Wed Feb 6 – 8, 2017

At a Glance – Recipes Inspired by the Box

Tomato Pie with Kale Pesto

Turnip and Potato Gratin

Apple Cheddar Squash Soup

Portuguese Bean Soup

All Season Fennel Pizza

Apple Cake


Tomato Pie with Kale Pesto

Pesto9s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 cups packed fresh kale
  • 3 cloves garlic
  • ⅓ cup walnuts or pine nuts (toasted)
  • ½ cup grated Romano cheese
  • ¼ cup olive oil
  • ⅔ cup ricotta cheese
  • Dough for 1 (9 inch) pie tin or pizza dough
  • 2 cups sliced tomatoes
  • 2 oz mozzarella cheese

Instructions:

  1. Place kale, garlic and nuts in food processor and pulse several times until kale is broken up.
  2. Add Romano cheese and puree until blended, but chunky. Drizzle olive oil in while processor is still on and process until mixture becomes thick pesto sauce.
  3. Transfer to medium bowl and mix with ricotta cheese.
  4. Spread dough onto a cookie sheet in pizza fashion. Spread kale pesto on crust or dough, leaving a 2 inch border.
  5. Top with sliced tomatoes, and fresh mozzarella.
  6. Gently fold sides of dough, crimping slightly to form a rustic pie. Bake 15 to 20 min until cheese is melted and crust golden. Makes 6 slices.

Turnip and Potato Gratin

TurnipPotatoGratin-3

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 4 medium potatoes, halved
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • ½ t dried thyme
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving

Instructions:

  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Apple Cheddar Squash Soup

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 5 Tbsp unsalted butter
  • 1 medium onion, thinly sliced
  • 2 medium apples, thinly sliced
  • 1 large white potato, diced
  • 1 ½ cups chopped, peeled butternut squash
  • Salt and ground pepper to taste
  • ½ tsp dried sage
  • 2 Tbsp flour
  • 1/3 cup apple cider
  • 4 cups chicken broth
  • 1 cup milk
  • 2 oz thinly sliced bacon, torn into bite size pieces
  • 2 cups grated cheddar cheese, sharp

Instructions:

  1. Melt 4 Tbsp butter in large pot over heat and add onion, apples, potato and squash. Season with salt and pepper, cook until onion is soft. Stir in sage and flour.
  2. Add the cider and cook, stirring until thickened.
  3. Add broth and milk, cover and bring to a boil, reduce to simmer and cook, stirring until potato is soft.
  4. Heat remaining 1 Tbsp butter, add bacon and cook until crisp. Drain on paper towel.
  5. Add the cheese to soup, stir until melted.
  6. Puree in a blender in batches until smooth, season with salt and pepper.
  7. Garnish with bacon, more cheese and chives or croutons are optional.

Portuguese Bean Soup

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 ham hock
  • 1-10 oz linguica sausage, sliced
  • 1 onion, minced
  • 2 quarts water
  • 4 potatoes, peeled and cubed
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1-15 oz can stewed tomatoes
  • 1-8 oz can tomato sauce
  • 1 clove garlic, minced
  • ½ head cabbage, thinly sliced
  • 1-15oz can kidney beans

Instructions:

  1. Place ham hock, linguica, onion and water into a Dutch oven over high heat.  Bring to a boil, then reduce heat to medium-low, cover and simmer for 1 hour.
  2. Remove meat from ham hock, chop and return to soup.
  3. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic.  Cover and continue simmering for 1 ½ hours stirring occasionally.
  4. Stir in cabbage and kidney beans; cook until the cabbage has softened, about 10-20 minutes.

All Season Fennel Pizza

FennelPizza-4

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 2 personal sized pizza crusts
  • olive oil
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • carrot, very thinly sliced
  • fennel, very thinly sliced
  • fennel fronds, torn
  • 1 C cheese, grated (cheddar and parmesan mixture)
  • fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions:

  1. Top crust with olive oil through cheese.
  2. Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  3. Remove from pan and top with fresh herbs.

Apple Cake

AC5s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2⅓ C white or wheat flour
  • 1⅔ c sugar
  • 2 tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger and ground nutmeg
  • 2 eggs
  • ½ c softened butter
  • 4 c peeled, cored, chopped apples (approx. 4 medium apples)
  • 1 c diced toasted walnuts/pecan

Instructions:

  1. Preheat oven to 325. Prepare a 9×13 pan ( I lined the bottom with parchment paper and sprayed the sides with a little pam.)
  2. Mix all ingredients except apples and nuts in a large bowl.Beat until well combined, the mixture will be very stiff and may even be crumbly.
  3. Add the apples and nuts and mix until the apples release some of their juice and the stiff mixture becomes a thick batter.
  4. Spread the batter in the prepared pan, smooth out.
  5. Bake the cake for 45 min or until testing the center with toothpick comes out clean. Remove and cool. Serve.

 

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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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