Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 3-6, 2014

At a Glance – Recipes Inspired by the Box

Creative Casseroles – Turnip Rutabaga and Potato Gratin

Something for the Sweet Tooth – Apple Pie

Vegetarian – Ginger-Citrus Stir Fry

Spotlight on the Herb – Tomatillo Salsa Verde

Quick and Easy – Snap Pea Pasta

Simple Suppers – Cauliflower-Cheese Pie with Grated Rutabaga Crust


 TurnipPotatoGratin-3

Creative Casseroles

Turnip Rutabaga and Potato Gratin

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2 medium potatoes, halved
  • 1-2 medium rutabagas, 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

Directions:

  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.

Something for the Sweet Tooth

Apple Pie

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients:    

1 pie crust
3 1/2 pounds apples, peeled, cored, and sliced
1 tablespoon rum
juice of one lemon
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons maple syrup

Directions:

  1. Preheat the oven to 425 degrees.
  2. Roll out your pie crust and place one half of it in a buttered and floured 9-inch pie dish.
  3. Combine the remaining ingredients in a mixing bowl and toss until thoroughly combined. Pour mixture into pie shell. Roll out the other half of the crust recipe and place it on top of the filling. Cut four vents in the top. Bake for 15 minutes- then turn down the heat to 375 degrees and bake for another hour, or until filling is bubbly and the crust is beginning to brown.

StirFry

Vegetarian

Ginger-Citrus Stir Fry

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped (kale or spinach would be great too)
  • 1 handful mache (optional), roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil

Directions: 

  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes:
 
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

Spotlight on the Herb

Tomatillo Salsa Verde

Recipe via Carol Peterson of Abundant Harvest Organics

See original recipe here

Ingredients:    

  • 1 lb tomatillos
  • ½ cup chopped white onion
  • ½ cup cilantro
  • 1 tbsp fresh lime juice
  • ¼ tsp sugar
  • 2 Jalapeno peppers, stemmed, seeded and shopped

Directions:

  1. Remove papery husks from tomatillos and rinse well. Roast. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
  2. Place tomatillos, lime juice, onion, cilantro, chili peppers, and sugar in food processor or blender and pulse until all ingredients are finely chopped and mixed. Season to taste with salt.
  3. Cool in refrigerator. Serve with chips or as topping to a side dish.

SugarSnapPeaPasta3
 
Quick and Easy
 
Snap Pea Pasta
 
Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:    

  • 2 C pasta
  • 4-5 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • juice and zest from 1/2 lemon
  • 2 T olive oil
  • 1-3 C snap peas (regular or sugar), strings removed
  • 1 C parmesan cheese, divided
  • 1 T maple syrup
  • 1/2 to 1 C pasta water
  • salt
  • pepper
  • pinch cayenne
  • 1 stalk green garlic, chopped
  • 1 spring onion, chopped
  • 2 T almonds, chopped
  • reduced balsamic vinegar (start with 1/2 C and reduce down)

Directions: 

  1. (If bacon isn’t cooked, cook and chop now.) Cook pasta (reserving 1/2 to 1 C water before draining). Reduce vinegar (simmer until slightly thickened – do not burn).
  2. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add green garlic. Cook 1 minute.
  3. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  4. Add snap peas. Cook 2-3 minutes.
  5. Toss pasta with sauce and 3/4 C parmesan cheese.
  6. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.

Simple Suppers

Cauliflower-Cheese Pie with Grated Rutabaga Crust

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

See original recipe here

Ingredients:    

Crust:

  • 2 cups packed grated raw rutabaga (could use potato)
  • ¼ cup grated onion
  • 1 egg white lightly beaten
  • ½ tsp salt
  • A little oil
  • Flour for fingers

Filling:

  • 1 tbsp olive oil (or butter)
  • 1 stalk green garlic, diced
  • 1 cup chopped onion
  • Black pepper to taste
  • ½ tsp salt
  • ¼ tsp thyme
  • 1 head cauliflower, in small pieces
  • 2 eggs
  • ¼ cup milk
  • 1 cup grated cheese
  • Paprika

Directions:

  1. Preheat oven to 400°.
  2. Oil a 9 inch pie pan. Combine grated rutabaga and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly flowered fingers building up the sides into a handsome edge. Bake for 30 minutes. Then brush the crust with a little oil and bake it for 10 more minutes. Remove from oven and turn the temperature down to 375°.
  3. Heat the olive oil or butter in skillet, add onion, green garlic, salt, pepper, herbs and sauté for about 5 minutes. Add cauliflower, stir and cover. Cook until tender.
  4. Spread half of cheese onto baked crust. Spoon sautéed veggies on top. Sprinkle on remaining cheese. Beat the eggs and milk together and pour over the top. Dust with paprika. Bake as 35-40 minutes until set.
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Categories: Recipes inspired By the box

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Rachel Oberg is the owner of De Ma Cuisine. She blogs about recipes, life, and her love for food. You can find more of her delicious recipes at www.De-Ma-Cuisine.com, along with custom meal plans and beautiful food photos. Follow her on Facebook, Instagram and Twitter @De_Ma_Cuisine .

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