Recipes Inspired by the Box!
Mon/Tues/Wed, Jan 30 – Feb 1, 2017

At a Glance – Recipes Inspired by the Box

Cabbage and Apple Salad with Pecans

Savory Crepes

Cauliflower Stew

Rustic Winter Vegetable Tarts

Broccoli Cheddar Soup

Vegetarian Lasagne


Cabbage and Apple Salad with Pecans

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 tsp butter
  • 1 c pecan halves
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/8 tsp cayenne pepper
  • 2 tbsp rice wine vinegar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ¼ c olive oil
  • 2 apples thinly sliced in bite size pieces
  • 2 tbsp lemon juice
  • 3 c Red cabbage, thinly sliced
  • 2 c Napa cabbage, thinly sliced

Instructions:

  1. Melt butter in pan, add pecans and stir about a minute.
  2. Add brown sugar, Worcestershire sauce, and cayenne pepper, stir until nuts are coated.  Spread on a cookie sheet to cool.
  3. Whisk the vinegars and mustard in a small bowl.  Whisk in oil and season to taste with salt and pepper.
  4. Toss the apples and lemon juice together in a large bowl and add cabbages.  Add the dressing and pecans.
  5. Toss together, season with salt and pepper.

Savory Crepes

SavoryCrepes-1

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 C purée (any: winter squash, cauliflower, sweet potato, beet)
  • 1 T olive oil
  • 1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
  • 1 C any proteins (optional): cooked chicken, crispy tofu
  • 1 t to 1 T any: thyme, rosemary, basil, mint; chopped
  • to taste salt
  • 8 crêpes
  • 1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
  • lemon wedges, for serving

Instructions:

  1. (Prepare crêpe batter if it needs to sit for an hour in the fridge.)
  2. Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
  3. Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
  4. While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
  5. To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.

Cauliflower Stew

cauliflowerstew6s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 onion finely chopped
  • 3 ripe tomatoes, finely chopped
  • 1 head cauliflower, stemmed and cut into bite-size florets
  • 1 jalapeno, stemmed,seeded,chopped
  • 1 c chopped kale
  • 2 tsp minced ginger
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 can full-fat unsweetened coconut milk
  • 1 tsp sea salt
  • 2 tbsp chopped cilantro

Instructions:

  1. Wash, chop, and prepare all the ingredients.
  2. In a large saucepan, heat the coconut oil for 30 seconds on medium heat.
  3. Add the cumin seeds and stir until they start to jump.
  4. Next, add the onions and cook until they become translucent.
  5. Add tomatoes and cook until they soften.
  6. Incorporate all the other ingredients, cover the pan and simmer for about 15 min. Stir to prevent burning..
  7. You may blend this before serving to make a creamy soup. Taste and adjust seasonings prior to serving.

Rustic Winter Vegetable Tarts

Rustictart-John and JanelleJanelle Fulwyler

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 7 ½ cups of winter vegetables
    (such as Brussels Sprouts, Carrots, Turnips, Red Onion, Sweet Potatoes, Rutabagas, Leeks, Butternut Squash)
  • 4 slices of bacon
  • 3 Tbsp olive oil
  • 2 Tbsp thyme
  • 1 pkg refrigerated (15 oz) unbaked pie crust, or make your own
  • 1 cup crumbled goat cheese (4 oz)
  • 1 Tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • Rosemary (optional)

Instructions:

  1. Peel and seed your vegetables as necessary and cut into bite size chunks. Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste. Spread evenly on 15 x 10 x 1 baking pan. Roast vegetables at 425º for about 35 minutes.
  2. Roll out each pie crust and divide into four individual squares. Remove vegetables from oven and stir in ¾ cup of the goat cheese, the vinegar and garlic. Set aside.
  3. Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle veges with remaining goat cheese.
  4. Bake 20 minutes at 375º or until tarts are golden brown.

Broccoli Cheddar Soup

Soup10

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 6 tbsp unsalted butter
  • 1 small onion, chopped or fennel
  • ¼ c flour
  • 2 c half and half
  • 3 c chicken broth
  • 2 bay leaves
  • ¼ tsp ground nutmeg
  • salt and ground pepper
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot ,diced
  • 2 ½ c grated white and yellow cheddar cheese and a tad bit more for sprinkling on top

Instructions:

  1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion or fennel and cook until tender.
  2. Whisk in the flour and cook until golden, 3-4 min, then gradually whisk in the half and half until smooth.
  3. Add the chicken broth, bay leaves and nutmeg, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened, about 20 min.
  4. Add the broccoli and carrot to the broth mixture and simmer until tender. About 7-10 mins. Discard the bay leaves.
  5. Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.
  6. Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ water to soup if too thick.
  7. Ladle into bread bowls or soup bowls and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.

Vegetarian Lasagne

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 t olive oil
  • 1 butternut squash, halved, seeds removed
  • 10-12 lasagne noodles, fresh if you have them
  • 2 T butter, divided
  • 8 sage leaves
  • 6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna…)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 2-3 C diced tomatoes (or 3 C tomato sauce)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1½ C parmesan cheese, grated
  • lemon slices, for serving

Instructions:

  1. Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
  2. While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
  3. Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
  4. Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
  5. In a greased 8×8 or 9×9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
  6. Bake for about 30 minutes.
  7. Serve topped with crumbled sage leaves and a squeeze of lemon.

 

 

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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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