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Recipes Inspired by the Box!
Fri/Sat, June 24-25, 2016

At a Glance – Recipes Inspired by the Box

Zucchini and Corn Topped with Cheese

Grilled Tex-Mex Salad

Melon Salsa

Herbed Summer Squash Egg Bake

Spicy Summer Squash and Tomato Soup

Green Beans with Balsamic Vinegar Pesto


Zucchini and Corn Topped with Cheese

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp olive oil
  • 2 tsp minced garlic
  • 6 squash and zucchini mix, sliced
  • ½ onion, chopped
  • Salt and pepper to taste
  • 2 cups corn cut off the cob
  • 2 cups tomatoes diced
  • ½ lb shredded Jack cheese
  • ½ lb shredded cheddar cheese

Instructions:

  1. Heat oil in a medium saucepan over medium heat and sauté the squash, onion and garlic, until tender.
  2. Mix in the corn.
  3. Stir in the diced tomatoes. Season with salt and pepper.
  4. Cover and cook 15 min or until squash is tender. Remove from heat.
  5. Mix in the cheeses. Cover and let stand until cheeses are melted.  May substitute cheese of choice.

Grilled Tex-Mex Salad

Recipe by Carol Peterson

Ingredients:

  • 4-6 ears of corn, husked with the silk removed
  • ½ cup finely chopped onion
  • 1 can black beans, rinsed and drained (optional)
  • 1 jalapeno pepper, chopped (with the seeds if you like it hot)
  • 1 chopped pepper (color is cook’s choice)
  • 1 cup cherry tomatoes, halved or full size tomatoes cut into pieces
  • 2 Tbsp lime juice
  • 4 Tbsp olive oil
  • 1 tsp mild chili powder
  • ½ tsp cumin
  • Salt and pepper

Instructions:

  1. Place the corn on the grill and roast, turning often, until golden brown on the outside. (You may boil the corn instead).
  2. When corn cools, cut the kernels off into a bowl. Add the onions, beans, jalapeno, peppers, and tomatoes, set aside.
  3. Combine lime juice, Olive oil, chilli pepper, cumin, salt and pepper in a small bowl and pour over the corn mixture and toss.
  4. Let sit in the refrigerator for an hour, or overnight, before serving.

Melon Salsa

Recipe by Carol Peterson

Ingredients:

  • 6-8 cups watermelon, cubed and seeded
  • 1 bunch fresh cilantro, chopped
  • ½ white onion, chopped
  • 2 large jalapeño peppers or chili peppers, stemmed, seeded and minced
  • 2 cloves garlic, minced
  • 1 cup white wine vinegar
  • 1 tsp salt

Instructions:

  1. Stir the melon, cilantro, onion, peppers, garlic, vinegar and salt together in a bowl until evenly mixed.
  2. Cover and refrigerate overnight for best flavor

Herbed Summer Squash Egg Bake

Recipe by AHO Subscriber Kim of Frazier Park

Ingredients:

  • A large hand full of fresh herbs:  chives, parsley, dill, cilantro, thyme, rosemary minced
  • 1 garlic clove crushed
  • 2 tablespoons of olive oil
  • 1 teaspoon of onion powder
  • 1 heaping table spoon of nutritional yeast for a buttery flavor (optional)
  • Salt and pepper to taste
  • 4 assorted summer squash cut into 3/4 inch cubes
  • 5 eggs
  • 1/4 cup of your favorite cheese

Instructions:

  1. In a large bowl toss the olive oil, herbs, garlic, onion powder, salt, pepper, and nutritional yeast to combine.
  2. Toss in the cubed squash and coat the veggies with the herb/oil mixture.
  3. Oil an 8×8 baking pan and pour in your herbed veggies.
  4. Break open the 5 eggs right on top of the squash.  Cover with tin foil and bake at 350 degrees for 30 minutes.  You can use a splash of water optional for a more steamed effect.
  5. Remove the tin foil and add the cheese.
  6. Turn the temperature up to 450F to get the top all bubbly and cheese melted for an additional 10 minutes.
  7. Serve immediately with homemade bread and a side of yogurt with preserves and walnuts to make a complete meal.

Spicy Summer Squash and Tomato Soup

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 C summer squash, roughly chopped
  • to taste salt
  • ½ to 1½ hot peppers (depending on what type), ribs and seeds removed, chopped
  • 3 cloves garlic, chopped
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 2 C crushed tomatoes (or tomato puree)
  • 3 C stock or water
  • 1 T rice vinegar
  • 1 T maple syrup
  • ½ C fresh basil, chopped

Instructions:

  1. Heat a soup pot over medium-low. Add oil. Add squash and salt. Cook for 5 minutes, stirring occasionally. Add hot pepper and cook for 2 minutes. add garlic and cook for 1 minute more. Add tomatoes through maple syrup. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until veggies are tender.
  2. Remove from heat and add basil. Blend with a hand blender (or in batches in a regular blender, with the lid’s plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.

Green Beans with Balsamic Vinegar Pesto

Recipe by Carol Peterson

Ingredients:

  • 4 tbsp olive oil
  • 1 large garlic clove
  • 1⅓ c fresh basil leaves
  • ¾ c parmesan cheese, grated
  • salt and pepper to taste
  • 1½ c green beans, trimmed
  • 4 tbsp balsamic vinegar blended with ½ tsp dark brown sugar

Instructions:

  1. Blend olive oil and garlic in blender until almost smooth.
  2. Add basil and cheese and blend until basil is finely chopped, but not pureed. Season with salt and pepper and set aside.
    Steam beans for approximately 6 minutes, until tender but still crisp.
  3. Mix beans with pesto and stir in balsamic mixture.
  4. Serve right after the beans pesto, and balsamic are combined.

Author AHO Kitchen Team

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