Recipes Inspired by the Box!
Fri/Sat, May 13-14, 2016

At a Glance – Recipes Inspired by the Box

Spicy Corn, Peach/Nectarine & Avocado Salad

Strawberry Jam

Fried Eggs in Bell Pepper Frame

Spinach and Sausage Frittata

Cool Cucumber Salsa

Spiced Parsnip Cupcakes


Spicy Corn, Peach/Nectarine & Avocado Salad

 

Adapted from recipe and photo by AHO Subscriber Samantha of I Love A Clean San Diego

Ingredients:

  • 2-3 cups fresh corn kernels (from about 4 cobs)
  • 1 cup chopped fresh peaches/nectarines
  • 1 ripe avocado, chopped
  • 1/2 small jalapeno pepper, ribs & seeds removed and finely diced
  • 4-6 radishes, halved and thinly sliced
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon champagne / apple cider vinegar, or fresh lemon juice
  • Salt & Pepper, to taste
  • Finely grated lemon zest (optional)
  • Arugula or Spinach, washed and drained

Instructions:

  1. Combine corn, peaches/nectarines, avocado, jalapeno, and radishes in a large bowl.
  2. Drizzle with the olive oil and vinegar and toss. Season with salt and pepper to taste.
  3. Gently stir in basil and lemon zest (if using). Serve salad on a bed of fresh arugula or spinach.

Strawberry Jam

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 12 C strawberries (strawberries: hulled and chopped)
  • 4 C honey
  • 1 C maple syrup
  • 3 T lemon zest
  • ¾ C lemon juice

Instructions:

  1. Bring berries through lemon zest to a boil. Mash with a potato masher. Once it comes to a rapid boil, cook for 3-5 minutes.
  2. Reduce heat to a simmer and cook for about 20 minutes.
  3. Remove from heat, stir in lemon juice, and let stand for 5 minutes.
  4. Ladle into jars, leaving about ½” of space at the top. Cover with the lid and let stand for 15-30 minutes.
  5. Store at room temperature if they’ve sealed, or in the freezer if they haven’t (or if you just want to).
  6. Makes about 6 pints (or 12 half pints).

Fried Eggs in Bell Pepper Frame

Recipe by Carol Peterson

Ingredients:

  • Bell Pepper
  • Eggs
  • Grated Cheese
  • Salt and pepper

Instructions:

  1. Slice bell peppers ¼ to ½ in thick to make rounds. Any color pepper will do.
  2. Place the rounds in an oiled sauté pan.
  3. Crack your egg and drop into round frame. Season with salt and pepper.
  4. Cook to desired doneness. Sprinkle with grated cheese.

Spinach and Sausage Frittata

Recipe by Carol Peterson

Ingredients:

  • 2 Tbsp olive oil
  • 8 oz sausage of your choice
  • ½ cup each broccoli, bell pepper, sliced mushrooms, and chopped onion
  • ½ to 1 pound spinach
  • 8 large eggs
  • ½ cup shredded cheddar cheese
  • ¼ tsp kosher salt

Instructions:

  1. Preheat broiler with rack set 4 inches from heat.  Heat oil in large ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes.
  2. Add broccoli, bell pepper, mushrooms & onion and cook until veggies are softened.
  3. Stir in spinach; reduce heat to medium and cook, stirring occasionally, until wilted, about 10 minutes.
  4. Meanwhile whisk eggs in a large bowl until starting to foam.  Stir in cheese and salt.
  5. Pour mixture into pan with veggies, cook on stove until the bottom sets.
  6. Broil until firm and browned, about 3 minutes.

Cool Cucumber Salsa

Recipe by Carol Peterson

Ingredients:

  • 2 med. cucumbers-peeled and chopped
  • 2 tbsp lime juice
  • 2 med tomatoes chopped
  • 1 tsp minced parsley
  • 2 tsp minced cilantro
  • ½ tsp thyme
  • ½ c chopped peppers
  • ½ tsp salt
  • 1 small onion, chopped
  • 1 clove garlic, minced

Instructions:

  1. In a medium bowl, stir together all of the above and cover.
  2. Refrigerate for about 1 hour prior to serving.

Spiced Parsnip Cupcakes

 

Recipe by Carol Peterson

Ingredients:

  • 1 c flour
  • 1 tsp cardamon or  1¼ tsp pumpkin pie spice
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¾ c brown sugar
  • 2 eggs
  • ⅔ c oil
  • 1 tbsp vanilla extract (divided)
  • 2 c grated parsnips

Instructions:

  1. Whisk together dry ingredients (except brown sugar) in a large bowl.
  2. Whisk together brown sugar, eggs oil, 2 tsp vanilla, and parsnips. Stir in flour mixture. Line 12 muffin cups with liners. Divide batter among cups. Bake at
  3.  350° for 18 to 20 minutes. Let cool.
  4. Optional:
  5. In a large bowl with a mixer beat 8 oz cream cheese, 1/2 cup softened butter, 1/2 cup sugar and 1 tsp vanilla. Spread on cooled cupcakes.

Author AHO Kitchen Team

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