Recipes Inspired by the Box!
Fri/Sat, July 22-23, 2016

At a Glance – Recipes Inspired by the Box

Mary’s Homemade Quick Pickles

Nopales and Tomato Relish

Massaged Kale and Radish Salad

Barbara’s Simple Summer Squash Salad

Bacon and Egg Potato Salad

Fruit Pizza


Mary’s Homemade Quick Pickles

 

Recipe and Photo by AHO Subscriber, Mary from Glendale

Ingredients:

  • 2 large cucumbers, thinly sliced using a mandolin
  • 1 cup red wine vinegar
  • 1 cup water
  • 2 crushed garlic cloves
  • 1/4 tsp black peppercorn
  • 2 tsp coriander seed
  • 1 bay leaf
  • 1 1/2 teaspoons mustard seeds
  • 2 tablespoons kosher salt
  • 1/2 cup + 2 tablespoons white sugar

Instructions:

  1. Set sliced cucumbers aside.
  2. In a sauce pan, combine red wine vinegar, water, garlic, spices, and sugar. Bring to a boil.
  3. Pour over the cucumbers let sit. (The longer it sits the less crunchy the cucumber gets!)
  4. Drain & enjoy.

Nopales and Tomato Relish

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 3½ C tomatoes, chopped
  • 1½ C nopales, chopped
  • ½ C spring onion (or green or regular onion), chopped
  • 2-3 T chopped fresh garlic (or 2-3 garlic cloves), diced
  • to taste salt
  • good sprinkle cayenne
  • 1 T plus 1 t lemon juice, divided
  • 3 t maple syrup (or 2 t maple syrup and 1 t honey)

Instructions:

  1. Place the tomatoes through maple syrup in a medium saucepan. Bring it to a simmer over medium-low heat. After about 5 minutes/once tomatoes have released some of their juices, mash (with a potato masher), bring to a rolling boil and cook for about 1 minute. Reduce to a simmer and cook until thickened about 15-18 minutes. Remove from heat and stir in remaining lemon juice.
  2. Optional: Blend with hand blender (or regular blender or food processor) (it can also be left chunky). Taste and adjust seasoning if needed.
  3. Serve warm, cold, or at room temperature.

Massaged Kale and Radish Salad

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 bunch kale, sliced into ribbons or chopped
  • 1-2 T olive oil
  • salt
  • 3-4 radishes, thinly sliced
  • ¼ C almonds, chopped
  • 1 apple, chopped
  • 1 carrot, thinly sliced
  • dressing: ⅛ to ¼ C lemon juice
  • 1 t red wine vinegar
  • ¼ to ½ t dried thyme (fresh: ½ to 1 t)
  • dash cayenne
  • to taste, salt
  • 1 t honey
  • to taste, olive oil

Instructions:

  1. Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
  2. Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
  3. Top kale with radishes, almonds, apple, carrot, and dressing.

Barbara’s Simple Summer Squash Salad

 

Recipe and Photo by AHO Subscriber, Barbara of Pasadena

Ingredients:

  • 1 lb (approx) Summer Squash, thinly sliced into circles
  • 1 shallot, thinly sliced into rings
  • Salt and Pepper to taste
  • 1 T fresh Thyme (or 1 tsp dried)
  • Juice from one Lemon, approx 3 T
  • 1 T Olive Oil

Instructions:

  1. Place uncooked squash and shallot in large bowl. Sprinkle with salt, pepper and thyme.
  2. In small bowl, whisk lemon juice and oil. Pour over squash and stir to blend ingredients. Let set for 5 minutes before serving.
  3. Substitute lime juice for the lemon for a different flavor. Enjoy!

Bacon and Egg Potato Salad

Recipe by Carol Peterson

Ingredients:

  • 1-2 lbs of red skinned potatoes, quartered (or whichever type you have)
  • 1 lb bacon, chopped
  • 2 large eggs
  • 2 tbsp red wine vinegar
  • ¾ c olive oil or mayonnaise
  • 3 tbsp whole grain mustard
  • 1 medium red onion, diced
  • 2 diced sweet peppers
  • 1 tbsp sugar
  • salt and pepper to taste

Instructions:

  1. Boil the potatoes until fork tender.
  2. Saute the bacon in a skillet or cook in microwave until it is just beginning to get crispy. Chop after it has been cooked.
  3. Boil the eggs and let cool, peel and chop.
  4. In a small bowl, combine the vinegar, mayonnaise, mustard, peppers, and sugar. Add salt and pepper to taste.
  5. Place all ingredients in a bowl and fold in dressings. Serve at room temperature.

Fruit Pizza

Recipe by Carol Peterson

Ingredients:

  • Dough:
    1 package store bought sugar cookie dough, or homemade
  • Toppings:
  • 8 ounce cream cheese softened
  • 1 cup confectioners’ sugar
  • 5-6 cups of stone fruit, peeled and sliced
  • ½ pint fresh strawberries, sliced
  • 6 ounces fresh blueberries
  • ½ cup white chocolate chips, melted
  • ½ cup chocolate syrup

Instructions:

  1. Preheat oven to 350º.
  2. Flatten cookie dough into a 6-8 inch round on a pizza pan or cookie sheet.  Bake until firm to touch, about 11-15 minutes.  Cool.
  3. In a medium bowl, blend cream cheese and sugar.  Spread the cookie with the cream cheese mixture.
  4. Decorate with sliced fruit.  In a small bowl combine melted white chocolate with chocolate syrup.
  5. Drizzle across the fruit and top with remaining berries.  Slice and serve.

Author AHO Kitchen Team

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