Recipes Inspired by the Box!
Fri / Sat, March 3 – 4, 2017

At a Glance – Recipes Inspired by the Box

Minty Roasted Beets with Lime and Cumin

Parsnip Fries with Dip

Spinach, Pear, and Orange Salad

Creamy Korean Radish Soup

Greek Cauliflower Pasta Salad

Carrot Cupcakes


Minty Roasted Beets with Lime and Cumin

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 lbs of beets (greens removed)
  • Olive oil for roasting
  • ½ teaspoon ground cumin seeds
  • 2 tablespoons fresh lime juice
  • ¾ tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • ¼ cup mint leaves, sliced
  • Salt to taste

Instructions:

  1. Coat beets in olive oil, wrap in aluminum foil and roast for 1-2 hours or until they are tender enough to be easily pierced with a fork.
  2. Remove skins after the beets cool then slice into rounds.
  3. Whisk together all remaining ingredients except mint leaves and toss with the beets to coat. Garnish with sliced mint leaves.

Parsnip Fries with Dip

ParsnipFriesWithDip-8

Recipe by DeMaCuisine for Abundant Harvest Organics

See original recipe HERE

Ingredients:

  • 7-8 parsnips, cut into ⅜” x ⅜” x 3″ sticks (or French fry shape)
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: ¾ C yogurt
  • ¼ C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • ½ T honey
  • 1 T balsamic vinegar
  • ¼ to ½ t dried thyme
  • ¼ to ½ t dried parsley
  • ¼ C fresh basil
  • to taste salt
  • to taste pepper
  • ¼ C olive oil

Instructions:

  1. Pre-heat the oven to 400F.
  2. Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.

Spinach, Pear, and Orange Salad

PearSalad1s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • Dressing:
  • 2 tbsp water
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • ¼ tsp black pepper
  • Salad:
  • 1-2 pears cut lengthwise into 15 slices
  • Bowl of torn spinach (may do half spinach, half finely sliced cabbage)
  • 1-2 oranges peeled and segmented
  • 1 shallot finely sliced or ¼ c red onion finely sliced

Instructions:

  1. Combine dressing ingredients and whisk.
  2. Place pears and oranges in bowl and drizzle 1 tbsp dressing over and toss to coat.
  3. Add the remaining ingredients and toss to coat.

Creamy Korean Radish Soup

Recipe posted by AHO Kitchen Team

See original recipe HERE

Ingredients:

  • 1 medium size fresh Korean Daikon radish, peeled and sliced into thin slices
  • 1 med white or yellow onion, coarsely chopped
  • 4 tbsp unsalted butter
  • 1 cup of whole milk
  • 1 cup brown or white cooked rice
  • 1 stalk of green onion (can substitute celery)
  • black sesame seeds for garnish
  • sugar,  salt, and black pepper to taste
  • sour cream or plain yogurt (optional)

Instructions:

  1. Add the butter to a large pot and saute onion until it turns translucent, about 5 to 7 minutes, then and sliced radish pieces. Cook until the radish is almost cooked about 7 to 8 additional minutes.
  2. Put the onion and radish mixture into the blender, add cooked rice, and milk then blend until the ingredients become a smooth paste.
  3. Return to the pot, bring to a boil,  and simmer for amount 5 more minutes.
  4. Remove from heat, and adjust sugar, salt, and pepper spices to taste. Garnish with green onions and black sesame seeds, and serve warm.

Greek Cauliflower Pasta Salad

GCPsalad4s

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 1 head cauliflower chopped into bite sized florets
  • ¼ c olive oil
  • 1 ½ tbsp fresh lemon juice
  • 1 head green garlic, mined
  • 1 c fresh lettuce tightly packed
  • 1 c fresh arugula or spinach tightly packed
  • 1 ½ c sliced tomatoes (thinly and in wedges)
  • 2-3 tbsp fresh tarragon
  • 6 oz of crumbled feta cheese
  • ½ c pitted olives sliced
  • salt and pepper to taste

Instructions:

  1. In a pot with a steamer filled with an inch of water place chopped cauliflower florets. Bring the water to a boil and cover to steam until fork tender.
  2. Remove steamed cauliflower. In a large bowl place cauliflower and remaining ingredients, toss to coat with wet ingredients, salt and pepper to taste.
  3. Prior to serving add the feta cheese. This dish may be served at room temp or chilled allowing ingredients to marinate in oil and lemon juice.

Carrot Cupcakes

Recipe by Carol Peterson

See original recipe HERE

Ingredients:

  • 2 eggs beaten
  • 1 1/8 cup white sugar
  • 1/3 cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla extract
  • 2 cups shredded carrots
  • ½ cup crushed pineapple
  • 1 ½ cups flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 cup chopped nuts

Instructions:

  1. Preheat Oven to 350˚. Lightly grease a 12 cake muffin tin.
  2. Beat together eggs and sugars, and mix in applesauce and vanilla.
  3. Fold in carrots and pineapple.
  4. Add the dry ingredients to the moist mixture until evenly combined.
  5. Fold in the chopped walnuts or nuts of choice. Place in prepared muffin tins. Bake for 25 min. Cool and dust with powdered sugar
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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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