Recipes Inspired by the Box!
Fri/Sat, April 15-16, 2016

At a Glance – Recipes Inspired by the Box

Roasted Sugar Snap Peas – Vegan!

Collard Greens and Artichoke Dip

Orange, Walnut, and Gorgonzola with Mixed Greens and Citrus Vinaigrette

Grilled Chicken and Berry Salad

Kale Gratin with Pancetta – Quick and Easy!

Lemon Sponge Pudding – Sweet Treat!


Roasted Sugar Snap Peas

 

Recipe by Carol Peterson

Ingredients:

  • Half a pound of sugar snap peas, strings and stems removed
  • 1 tbsp olive oil
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic (optional)

Instructions:

  1. Preheat oven to 450°.
  2. Toss the peas with olive oil, thyme, salt, and pepper, as well as garlic until coated.
  3. Spread on a cookie sheet and bake for 8 to 12 minutes or until softened and just starting to brown.
  4. Serve hot or warm. May be served with warm marinara sauce or salsa.

Collard Greens and Artichoke Dip

Recipe by Carol Peterson

Ingredients:

  • 4 tbsp butter
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • ¼ cup flour
  • 1 pint heavy whipping cream
  • 2/3 cup grated Parmesan cheese
  • ½ cup shredded cheddar cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ lemon juiced
  • Dash hot sauce
  • Dash Worcestershire sauce
  • 1 bunch collard greens, cooked and drained
  • 1 jar (14 oz) artichoke hearts, drained and chopped

Instructions:

  1. Melt butter over medium heat.
  2. Add garlic and shallots and sauté until tender.  Stir in flour and cook for 1 minute.
  3. Slowly whisk in the cream and turn up the heat until thickened.
  4. Add the cheeses.  Stir until melted.
  5. Add salt, pepper, lemon juice, hot sauce and Worcestershire sauce.
  6. Fold in collard greens and artichoke hearts.
  7. Bake for 15 minutes until golden brown.

Orange, Walnut, and Gorgonzola with Mixed Greens and Citrus Vinaigrette

Recipe by Carol Peterson

Ingredients:

  • ¾ cup walnut halves
  • 2/3 cup orange juice
  • Mixed salad greens with arugula
  • ¼ cup white sugar
  • 2 large oranges, peeled & sectioned
  • 2 tbsp balsamic vinegar
  • ½ cup sliced red onion or spring onion
  • 2 tsp Dijon mustard
  • ¼ cup olive oil
  • ¼ tsp ground pepper
  • ¼ cup vegetable oil
  • ¼ cup crumbled gorgonzola cheese
  • ¼ tsp dried oregano

Instructions:

  1. Place the walnuts in a small pan over medium heat.  Cook about 5 minutes stirring constantly until slightly browned.
  2. In a large bowl toss the toasted nuts, salad greens, oranges and onion.
  3. Vinaigrette:  In a large jar with a lid mix the oils, orange juice, sugar, vinegar, mustard, oregano and pepper.
  4. Seal the jar and shake to mix.
  5. Drizzle vinaigrette over the greens and sprinkle with cheese.

Grilled Chicken and Berry Salad

Recipe by Carol Peterson

Ingredients:

  • ½ head of lettuce, washed and chopped into bite size pieces
  • 6 oz of spinach or another type of lettuce will work well
  • 2-3 chicken breasts, marinated, grilled and sliced
  • 8 oz of strawberries, sliced
  • 8 oz blueberries
  • 4 oz crumbled feta or shredded Parmesan cheese
  • 1 c sliced almonds, toasted

Dressing:

  • ½ c white wine vinegar
  • ½ c honey
  • 1-2 cloves garlic
  • 1 tbsp grated onion
  • 1 tsp salt
  • 1 c raspberries, blackberries or strawberries
  • 2/3 c canola oil
  • 1 ½ tsp poppy seeds

Instructions:

  1. Marinate chicken in some Italian dressing, and grill.
  2. When cool slice.
  3. Toss the lettuce, berries, almonds together.
  4. Add the chicken when cooled and sliced and then last sprinkle with feta or Parmesan cheese.

Kale Gratin with Pancetta

Recipe by Carol Peterson

Ingredients:

  • 1 bunch of kale stems stripped and chopped
  • Salt
  • 3 tbsp olive oil
  • 1/4 lb pancetta or bacon
  • 2 cloves garlic, smashed and chopped
  • 1 cup cream
  • 1/8 tsp nutmeg
  • Black pepper
  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. In a skillet bring a few inches of water to a boil and add the kale and salt, and cook for 5-6 minutes; drain the greens.
  2. Return the skillet to the stove and heat 1 tbsp oil and bacon or pancetta.  Crisp the meat and add the cream and garlic.  Season with nutmeg, salt and pepper.
  3. Add the cooked greens to the cream and stir to coat evenly.
  4. Transfer to a shallow casserole dish.
  5. Toss the breadcrumbs with remaining olive oil and add the cheese and some salt and pepper.
  6. Place under broiler for 5 minutes.

Lemon Sponge Pudding

Recipe by Carol Peterson

Ingredients:

  • 2/3 c sugar
  • 2 tbsp butter, softened
  • 2 tsp grated lemon zest
  • 3 eggs, separated
  • 3 tbsp flour
  • ½ c fresh lemon juice
  • 1 c half and half
  • pinch of salt
  • 1/8 tsp cream of tartar

Instructions:

  1. In a mixing bowl, beat the sugar, butter and lemon peel until creamy.
  2. Beat in the egg yolks.
  3. Stir in the flour alternating with lemon juice and half and half until well blended.
  4. In another mixing bowl that is clean beat egg whites until foamy.
  5. Add salt and cream of tartar and continue beating until soft peaks form.
  6. Fold the egg whites in gently to the butter and sugar mixture. Pour in a ½ qt dish.
  7. Set the dish in a larger pan with 1inch hot water and bake at 350º for approx 35 to 45 min.
  8. Serve pudding hot with whipped cream.

Author AHO Kitchen Team

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