Recipes Inspired By the Box!
M/T/W Nov. 18-20

At a Glance – Recipes Inspired by the Box

Vegetarian - Baked Spinach and Cheese Ravioli

Stir Fry it Up - Beef with Snow Peas

Spotlight on the Herb -  Spicy Roasted Rosemary Nut Mix

Sensational Snacks - Flavored Popcorn on the Cob

Something for the Sweet Tooth - Gluten Free Sweet Potato Pie

Quick and Easy – Sauteed Brussel Sprout Greens, White Beans and Bacon

 


Vegetarian

Baked Spinach and Cheese Raviolinov18large

Recipe by the Food Network

See original recipe here

 

Ingredients:

Olive oil cooking spray

15 ounces part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

10-12 ounces frozen chopped spinach, thawed and well drained (squeeze out all excess water)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 package wonton wrappers (about 48 wrappers)nov18small

2 cups marinara or pasta sauce, warmed in a saucepan or microwave

3 teaspoons shredded Parmesan cheese

Directions:

Preheat the oven to 375 degrees. Coat two large baking sheets with cooking spray. In a large bowl, combine the ricotta, mozzarella, spinach, onion powder, garlic powder, oregano, salt, and pepper. Mix well.

Arrange half of the wonton wrappers on a flat surface. Top each wrapper with 1 tablespoon of the ricotta mixture. Brush the edges of wrappers with water and top wrappers and filling with a second wrapper. Pinch the edges together to seal. Secure the seal by gently pressing edges together with a fork. 

Transfer the ravioli to the prepared baking sheets and bake for 10 to 12 minutes, until golden brown. 

Spoon the sauce onto plates, top with ravioli and then top with Parmesan cheese.

 


 

Stir Fry it Up

Beef with Snow Peas

Recipe by The Pioneer Woman

See original recipe here

 

Ingredients:

1/2 pound Flank Steak,Trimmed Of Fat And Sliced Very Thin Against The Grain

1/2 cup Low Sodium Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed

5 whole Scallions, Cut Into Haf-inch Pieces

On The Diagonal Salt As Needed (use Sparingly)

3 Tablespoons Peanut Or Olive Oil Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

Directions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

 


 

Spotlight on the Herb

Spicy Roasted Rosemary Nut Mix

Recipe by Gourmet in the Kitchen

See original recipe here

 

Ingredients:

5 cups assorted unsalted, raw mixed nuts such as almonds, cashews, pecans, walnuts and brazil nuts

1/4 cup extra virgin olive oil

1/4 cup fresh rosemary, finely chopped

4 teaspoons flaky sea salt

½ teaspoon cayenne pepper

A pinch of red pepper flakes (optional, for extra heat)

Directions:

Preheat the oven to 350°F and arrange a rack in the middle. Place nuts on a parchment lined baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Spread out nuts in a single layer on the baking sheet. Bake until nuts are lightly browned and toasted, stirring occasionally, about 10 to 15 minutes. Let cool on the baking sheet, transfer to a bowl, and serve. Store leftover nuts in an airtight container at room temperature.

 


 

Sensational Snacks:

Flavored Corn on the Cob

Recipes by Homemade Simple

See original recipes here

 

To pop corn on the cob: 

Method #1
Wring ear of popcorn in your hands to remove kernels.  Pop corn as you would any other popcorn.

Method #2
Put ear of popcorn in a brown paper bag and place it in the microwave oven. Cook for 2-3 minutes, listening for popping to slow way down.  Remove promptly to prevent burning.

 

Sugar & Spice Popcorn

Ingredients:

Popped Popcorn (desired amount- recipe calls for 10 cups of popcorn-so adjust accordingly)

4 tablespoons butter

1/2 cup of sugar

2 tablespoons of water

2 teaspoons of ground cinnamon

1/2 teaspoon  of salt

Directions:

In a saucepan over low heat, melt butter. Add sugar, water, ground cinnamon and  salt. Cook, stirring, until sugar dissolves. Let cool to lukewarm, then pour over popcorn and toss to coat. Bake at 250°F for 20 minutes, stirring once at 10 minutes.

 

Italian Herb & Cheese Popcorn

Ingredients:

Popped Popcorn (desired amount- recipe calls for 10 cups of popcorn-so adjust accordingly)

2-4 tablespoons of butter

1-2 teaspoons of dried Italian herbs

1/2 teaspoon of garlic powder

1/4 cup of grated Parmesan cheese

salt and pepper to taste

Directions:

Keep popcorn warm in a 200°F oven. Melt butter, then stir in  dried Italian herbs,garlic powder, grated Parmesan cheese and salt and pepper to taste. Toss with still-warm popcorn.

 


 

Something for the Sweet Tooth

Gluten-Free Sweet Potato Pie

Recipe by Amie Valpone of The Healthy Apple

See the original recipe here

 

Ingredients:

4 large sweet potatoes, cooked, peeled, and cooled

4 tbsp of Vegan Butter Sticks, softened

¾ cup of brown sugar

2 teaspoons of honey

2 eggs, beaten

1 teaspoon of cinnamon

½ teaspoon of nutmeg

½ teaspoon of sea salt

⅛ teaspoon of all-spice

¼ cup dairy-free milk

1 teaspoon of almond extract

1 9-inch gluten-free pie shell

Directions:

Preheat oven to 375 degrees F. In a large bowl, beat sweet potato flesh and butter until creamy. Stir in remaining filling ingredients; mix until smooth. Transfer mixture into prepared pie shell.

Bake for 45 minutes or until a knife inserted in the center comes out clean. Set aside for 15 minutes before serving.

 


 

Quick and Easy

Sauteed Brussel Sprout Greens with White Beans and Bacon

Recipe by Mary Makes Dinner

See the original recipe here

 

Ingredients:

1 bunch brussel sprout greens, shredded

1 can white beans, rinsed

4 ounces bacon ends

1 teaspoon hot chili paste (optional)

salt & pepper to taste

Directions:

In a large skillet, crisp the bacon ends over medium heat. Turn the bacon ends as needed so they don’t burn, and make sure to remove smaller pieces from the pan as they cook. When all of the bacon has cooked, remove the last bits from the pan, and chop up all the cooked bacon into small, bite sized pieces.  

Drain most of the bacon fat from the pan, leaving just a coating of grease behind. Remove the fat solids by draining it through a fine mesh strainer. After the fat cools, it can be scooped into a bag or container and frozen.  

Turn the heat back onto medium.  Once the pan gets nice and hot, place a handful of the chopped bunch of greens into the pan. Use tongs to toss the greens with the grease. Continue turning the greens, allow to cook for about 2 minutes. Add more greens, and toss them with the cooked greens. When they soften a bit and start to wilt, add more.  Repeat this until all your greens are in the pan.  Cook the greens for 2 more minutes, turning them continuously. Add the bacon and the beans back to the pan, along with the chili paste. Taste, and season as needed with salt & pepper. Serve the dish as soon as the beans are heated through.  

 

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Categories: Recipes inspired By the box

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AHO social media & community manager, photography nut, foodie, history buff. Email: jessica@abundantharvestorganics.com

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