Recipes Inspired by the Box!
Mon/Tues/Wed, January 23-25, 2017

At a Glance – Recipes Inspired by the Box

Spring Rolls with Spicy Hot Dipping Sauce

Lemongrass Roasted Chicken

Stuffed Chard with Fresh Marinara

Kohlrabi Quiche

Orange and Greens Smoothie

Lemon Poppy Seed Scones


Spring Rolls with Spicy Hot Dipping Sauce

SpringRolls-9

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1½ t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4″ matchsticks
  • ½ carrot, julienned/cut into 4″ matchsticks
  • 2 celery ribs, julienned/cut into 4″ matchsticks
  • 4 small radishes, julienned/cut into 1″-4″ matchsticks
  • (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Instructions:

  1. Whisk together lemon juice through salt. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package’s instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.

Lemongrass Roasted Chicken

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 tbls. finely chopped shallots
  • 1 tbls. finely chopped garlic
  • 1 tbls soy sauce
  • 1 tbls dried chile flakes
  • 1 tbls sugar
  • 4 ½ tsp fish sauce
  • 1 ½ tsp kosher salt
  • 2 tbls finely chopped cilantro
  • 1 tbls vegetable oil
  • 1 stalk finely minced lemongrass
  • 1 chicken (3-4 pounds), rinsed and patted dry

Instructions:

  1. In a cooking dish large enough to hold the chicken combine shallots, garlic, chile, soy sauce, sugar, fish sauce, salt and chopped lemongrass reserving 2 tbls for future use.
  2. Add the chicken, turn in the marinade to coat. Pour excess marinade into the cavity and marinate in the refrigerator at least 3 hrs, but it is better overnight.
  3. Heat oven to 350 degrees. Put chicken, breast side down on a rack in a roasting pan. Roast 20 min per pound. Turn over and roast until nicely browned, about another 20 min per pound.
  4. About 10 min before chicken is done combine remaining lemongrass with cilantro and vegetable oil and baste the chicken. Chicken is done when juices run clear. Let stand 10 min.

Stuffed Chard with Fresh Marinara

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 pound lean ground beef
  • ½ cup plain dry breadcrumbs
  • 2 medium shallots, minced, divided
  • 1½ tsp Italian seasoning divided
  • 1 tsp garlic powder
  • ½ tsp freshly ground pepper
  • 8 large chard leaves, stems removed
  • 1-14 ounce can chicken broth
  • 1 Tbsp olive oil
  • ¼ tsp crushed red pepper
  • 1-28 ounce can crushed tomatoes
  • ½ cup shredded Parmesan cheese

Instructions:

  1. Gently mix beef, breadcrumbs, 1 Tbsp shallots, ½ tsp Italian seasoning, garlic powder and ¼ tsp pepper in a large bowl until just combined.
  2. Divide the mixture into 8 oblong 3 inch portions. Overlap the two sides of the chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam side down, in a large nonstick skillet.
  3. Pour in broth, cover and bring to a boil over high heat. Reduce heat to simmer, cook for 10-15 min. Discard remaining broth.
  4. In medium saucepan, over medium heat, heat oil. Add remaining shallots, Italian seasoning, pepper, and crushed red pepper. Cook, stirring often, until shallot is soft, 1-2 minutes.
  5. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 min. Serve the chard rolls topped with sauce and Parmesan cheese.

Kohlrabi Quiche

quiche 2

Recipe by AHO Kitchen Team

See original recipe HERE

Ingredients:

1 pie crust
1 kohlrabi bulb with greens
6-8 cherry tomatoes or 1/4 cup roasted or sun-dried tomatoes
1 medium onion
3/4 cup sharp cheddar cheese, grated
3 strips bacon (optional)
(any extra greens you need to use)
6 eggs
1 cup milk
salt and pepper to taste

Instructions:

  1. Preheat oven to 400 degrees.
  2. Cook bacon in skillet. Use bacon grease to saute chopped onion and chopped kohlrabi stalks for 5 to 7 minutes. Add chopped kohlrabi greens and saute 2 minutes to wilt. Squeeze out extra liquid from greens mixture. Grate kohlrabi bulb.
  3. Roll out your crust and place in pie pan. Fill with cooked bacon, onion, kohlrabi greens, grated kohlrabi, cherry tomatoes, and grated cheese.
  4. In a separate bowl, mix 6 eggs with 1 cup milk. Add salt and pepper to taste and then pour over top of ingredients in the pie crust.
  5. Bake until the center is set and the top of the quiche is browned nicely, about 30 minutes.

Orange and Greens Smoothie

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 1 large orange, top cut off, segments scooped out (if you want to serve smoothie in peel – if not just peel, de-seed, and roughly chop)
  • 1-2 C greens (kale, chard, spinach), roughly chopped
  • 1 frozen banana (or very ripe non-frozen banana)
  • 1 apple or pear, roughly chopped
  • 1 persimmon, peeled and roughly chopped
  • (may substitute fruit with stone fruit or berries depending on the season)
  • ½ C yogurt (any kind) (or may use silken tofu or omit altogether)
  • 1-2 T maple syrup or honey
  • ½ C milk (any kind) (or use orange juice)

Instructions:

  1. Blend until smooth, adding liquid last until you reach desired consistency. Taste for sweetness.
  2. Serve in the orange peel to save on dishes.

Lemon Poppy Seed Scones

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

For topping:

  • 4 tablespoons powdered sugar
  • 2 tablespoons lemon juice

For scones:

  • 2 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • ½ teaspoon soda
  • ½ teaspoon salt
  • ¼ cup butter diced up
  • ⅔ cup buttermilk
  • 1 egg
  • 1 tablespoon poppy seeds
  • 1 teaspoon grated lemon peel

Instructions:

  1. Combine dry ingredients in a large bowl. Cut in butter with fork until mixture is crumbly.
  2. Beat buttermilk and egg in a small bowl. Pour onto dry mixture and add poppy seeds and lemon peel. Mix with fork.
  3. Knead on floured surface 5 to 6 times.
  4. Place on greased cookie sheet and mold into an 8 inch circle. Cut into 8 wedges. Bake 14 to 16 minutes.
  5. While scones are baking, whisk together lemon juice and powdered sugar. Brush topping over warm scones.
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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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