Recipes Inspired by the Box!
Fri/Sat, June 10-11, 2016

At a Glance – Recipes Inspired by the Box

Marinated Cherry Tomato Salad

Roasted Broccoli and Summer Squash with Basil and Tahini

Lettuce Wraps

Cauliflower Cheese Sticks

Screaming Stuffed Jalapeno Peppers

Peaches/Nectarines and Cream Pops


Marinated Cherry Tomato Salad

Recipe by Carol Peterson

Ingredients:

  • 1-2 pints cherry tomatoes
  • ½ red onion, thinly sliced
  • ¼ c olive oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp minced fresh parsley or herb of the week
  • 1 tbsp of pesto
  • ¼ tsp sugar or honey
  • 1 clove garlic, diced
  • salt and pepper
  • 1 head of lettuce

Instructions:

  1. Halve the tomatoes and add them along with the sliced red onion to a large ziploc bag. Add the olive oil, balsamic, herb, pesto, sugar or honey, and garlic.  Sprinkle with salt and pepper.
  2. Seal the bag and get all the air out.
  3. Place in fridge until ready for dinner.
  4. Place the lettuce on platter and pour on the tomatoes. Toss and serve.

Roasted Broccoli and Summer Squash with Basil and Tahini

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 head broccoli, cut into bite sized pieces (stems too, just peel the tough outer skin)
  • 1 medium or 2 small summer squash, cut into sticks
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • sauce: 1 T tahini paste
  • 1 t soy sauce or liquid aminos
  • 1 clove garlic
  • ½” cube fresh ginger (or good pinch dried)
  • pinch cayenne
  • 2-3 T plain yogurt (Greek or coconut) or silken tofu
  • ¼ t dried thyme or 1 t fresh
  • 2-3 T fresh basil
  • to taste olive oil
  • cooked rice, rice noodles, spaghetti squash, chicken, tofu, for serving (optional)

Instructions:

  1. Pre-heat the oven to 400F.
  2. Toss broccoli and squash with oil, salt, pepper, and cayenne. Roast for 10 minutes, flip, and roast for 10 minutes more (or until a bit crispy outside).
  3. Blend tahini through olive oil. Taste and adjust seasoning if desired.
  4. Serve veggies drizzled with sauce (over rice, rice noodles, spaghetti squash, chicken, or tofu, if desired).

Lettuce Wraps

Recipe by Carol Peterson

Ingredients:

  • 2 tsp olive oil or peanut oil
  • Diced tomatoes
  • Broccoli chopped
  • Bell peppers diced
  • Summer squash diced
  • Basil hopped
  • Shallots diced
  • Lettuce leaves
  • 1 lb ground beef or choice of meat

Instructions:

  1. Heat olive oil. Add vegetable portions that are for your size of family. Stir fry till tender but still slightly firm.
  2. Brown the ground beef or meat of choice. Season with salt and pepper and a pinch of red pepper flakes. Sprinkle with some shakes of balsamic vinegar for a little zing.
  3. Clean lettuce leaves and pat to dry.
  4. Serve desired amount in leaf and roll up and eat like a taco.

Cauliflower Cheese Sticks

Recipe by Carol Peterson

Ingredients:

  • ¼ head of cauliflower, grated
  • 1 tsp olive oil
  • 3 cloves garlic, minced
  • 1 egg white beaten
  • ¾ cup mozzarella cheese
  • ½ tsp dried Italian herb seasoning mix
  • Marinara sauce for dipping the cheese sticks

Instructions:

  1. Preheat oven to 325° Line a cookie sheet or jelly roll pan with foil or parchment paper.
  2. Grate the cauliflower; it should end up filling about 1½ cups. Place grated veggie in bowl and microwave until softened, about 5 minutes.
  3. Heat the oil in skillet and add garlic.
  4. When cauliflower is softened, add to garlic along with everything else (reserve ¼ cup cheese for later use). Stir and mix well, then spread mixture onto cookie sheet that has been lined and sprayed with Pam or lightly buttered.
  5. Bake in oven until the cauliflower mix turns golden brown approximately 30 minutes.
  6. Remove from oven and flip over so that the bottom is now on top.
  7. Sprinkle with remaining ¼ cup of cheese and a sprinkle of Italian seasonings.
    Bake for another 10 minutes or until the cheese is melted. Cool.
  8. It will harden slightly and then can be cut into pieces. Serve hot or warm. May be served with warm Marinara sauce or salsa.

Screaming Stuffed Jalapeno Peppers

Recipe by Carol Peterson

Ingredients:

  • 1 pkg cream cheese at room temp
  • 2 cloves garlic, chopped
  • 1/8 cup sun dried tomatoes
  • Chopped fresh basil leaves
  • Pinch of salt
  • 8-10 jalapeño peppers
  • ½ lb thinly sliced bacon

Instructions:

  1. Mix package of cream cheese with all ingredients except peppers and bacon. Mix until smooth.
  2. Slice pepper lengthwise.  Not to cut in half just enough to get seeds out and stuff.
  3. Use a pastry bag or something that you can get the filling in easily.
  4. Wrap each pepper with 1-2 strips of bacon, securing the opening to the pepper.  Secure bacon with a toothpick.
  5. BBQ the peppers until they are lightly roasted or until the bacon is fully cooked.
  6. You may also place the peppers on some foil on the BBQ in the event they are cooking too fast.

Peaches/Nectarines and Cream Pops

Recipe by Carol Peterson

Ingredients:

  • ½ cup peeled, chopped peaches/nectarines
  • ½ cup peeled, pureed peaches/nectarines
  • 2/3 cup vanilla yogurt
  • 1-2 Tbsp honey added to yogurt, before swirling, for added sweetness

Instructions:

  1. Lightly swirl all ingredients together in a small bowl.
  2. Spoon into 4 popsicle molds or small plastic cups and insert handle or popsicle stick.
  3. Freeze for at least 4 hours.
  4. Enjoy in the hot weather.

Author AHO Kitchen Team

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