Recipes Inspired by the Box!
Fri/Sat, August 12-13, 2016

At a Glance – Recipes Inspired by the Box

Corn on the Cob Coins

Squash Pizza

Italian Potato Casserole with Sweet Peppers

Melon and Feta Salad

Balsamic Green Bean Salad

Dry Brine Turkey with Fresh Rosemary


Corn on the Cob Coins

Recipe by Carol Peterson

Ingredients:

  • 4-6 ears corn cut crosswise into ¾ inch slices
  • 5-6 Tbsp butter
  • 1 tsp salt
  • ¼ tsp pepper

Instructions:

  1. Preheat Grill to High. Mound corn coins on a large piece of parchment lined foil.
  2. Scatter butter over corn and sprinkle with salt & pepper.
  3. Fold foil to form packet, crimping edges to seal. Grill covered for 15 minutes.

Squash Pizza

Recipe by Carol Peterson

Ingredients:

  • 2 green zucchini quartered lengthwise
  • 2 yellow squash quartered lengthwise
  • ¼ cup olive oil
  • Salt and black pepper
  • 1 tomato, diced
  • 1 onion, diced
  • Leaves from 4 fresh thyme, chopped, or ½ tsp dried thyme
  • ¼ cup fresh basil leaves, washed, dried and chopped
  • 1 cup grated cheddar cheese

Instructions:

  1. Preheat Oven to 400º. Oil an oven proof baking dish. Alternate zucchini and yellow squash, cut side up, in the dish. Drizzle with the oil and season with salt and pepper.
  2. Sprinkle tomato, onion, thyme and basil over the zucchini and squash; top with cheese.
  3. Bake uncovered for about 20 minutes or until cheese is melted & veggies softened.

Italian Potato Casserole with Sweet Peppers

Recipe by Carol Peterson

Ingredients:

  • 1 lb potatoes, peeled, cut into even pieces, boiled until tender and sliced
  • 1 Tbsp olive oil
  • ½ lb mushrooms, sliced (optional)
  • 1 medium red or green bell pepper, sliced
  • ½ lb Italian sweet peppers, sliced
  • ½ medium onion, chopped
  • 3 eggs, beaten
  • ¼ tsp seasoning salt
  • 1 ½ cups cream or whole milk
  • ½ lb bacon, fried and crumbled
  • 2 large tomatoes, peeled, seeded and chopped
  • Pepper to taste

Instructions:

  1. After potatoes have been cooked and drained, place the sliced potatoes in a 9″ oven proof dish.
  2. Sauté onions and mushrooms until just soft.
  3. Beat together eggs, cream, and salt and pepper.
  4. Cover the potatoes with the peppers, mushrooms and onion,  half the bacon, and tomato.
  5. Pour in the beaten egg mixture and cover with foil.  Bake at 350˚ for 35 minutes.
  6. Uncover and add the rest of the bacon.
  7. Return to oven uncovered for about 10 minutes, or until top is nice and golden and a knife comes out clean.
  8. Optional:  Sprinkle with 1-2 cups grated cheese when adding bacon and returning to oven.

Melon and Feta Salad

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C (heaping) melon (cantaloupe or watermelon), cubed
  • 1 C tomatoes, chopped
  • ½ C cucumber, chopped
  • ½ C red onion, diced
  • 1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions:

  1. Toss melon through hot pepper (if using) in a bowl.
  2. Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  3. Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

Balsamic Green Bean Salad

Recipe by Carol Peterson

Ingredients:

  • 1 ½ – 2 lbs fresh green beans, trimmed and cut into 1” pieces
  • ¼ c olive oil
  • 3 tbsp lemon juice
  • 3 tbsp balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp ground mustard
  • 1/8 tsp pepper
  • 1 large red onion,chopped
  • 2 c chopped tomatoes
  • 1 c crumbled feta cheese

Instructions:

  1. Place the beans in a stockpot, add water to cover. Bring to a boil. Cook, covered 8 min or until crisp tender. Drain and immediately place into ice water. Drain and pat dry.
  2. In a small bowl whisk oil, lemon juice,vinegar,salt, garlic powder,mustard and pepper.
  3. Drizzle over beans.
  4. Add remaining items and refrigerate ,covered. Chill before serving.

Dry Brine Turkey with Fresh Rosemary

Recipe by Carol Peterson

Ingredients:

  • 1 Turkey, about 18-20 pounds
  • 3 to 4 oz. of organic dry brine (Turkey Dry Brine, Chateau Fresno Organics)
  • ½ Cup Olive Oil
  • 1 Bouquet of fresh organic rosemary

Instructions:

  1. Place the turkey on a baking sheet. Rub the turkey all over with the olive oil. Rub the Turkey all over with the dry brine, making sure to coat the breast well.
  2. Cover with plastic wrap and refrigerate for at least 8 hours.
  3. Place the bouquet of fresh organic rosemary in the Turkey cavity, breast side up and tie legs.
  4. Cook as desired.

Author Uncle Vern

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