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Recipes Inspired by the Box!
Fri/Sat Nov. 22-23

At a Glance – Recipes Inspired by the Box

Vegetarian – Crispy Buffalo Fried Cauliflower

Seasonal Favorite – Candied Sweet Potatoes with Pecans

Spotlight on the Herb –  Butternut Squash and Sage Pasta

Sensational Salad  –  Sugar Snap Pea Salad 

Something for the Sweet Tooth – Rich Chocolate Beet Muffins

Quick and Easy  –  Rapine and Chickpea Melt


 

Vegetarian  

Crispy Buffalo Fried Cauliflower

Recipe by Serious Eats

See original recipe here

Ingredients:

2 quarts vegetable or peanut oil

1/2 cup cornstarch

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Kosher salt

1/2 cup cold water

1/2 cup vodka

1 head cauliflower, cut into

1-inch florets

1/3 cup hot sauce

1 medium clove garlic, minced

1/4 cup picked celery leaves (optional)

Directions:

Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer. Combine cornstarch, flour, baking powder, and 2 teaspoons kosher salt in a large bowl and whisk until homogeneous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You’ll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.

Combine hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve immediately, sprinkled with celery leaves (if using).


Seasonal Favorite  

Candied Sweet Potatoes with Pecans

Recipe by Carla Hall via KeyIngredient.com

See original recipe here

Ingredients:

4 pounds Sweet Potatoes

5 tablespoons Butter

2/3 cup Brown Sugar

1/2 cup of Orange Juice

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/2 teaspoon Ginger

1/2 teaspoon Salt

1/4 cup of Bourbon

2 cups mini Marshmallows

1/2 cup Pecan pieces

Directions:

Cover potatoes with water, and add enough salt to water so it tastes like the sea. Bring to a boil. Reduce heat and simmer for 25 minutes or until just tender. Drain and let potatoes cool.When cooled, peel and cut potatoes into 1/4-inch thick rounds. Layer potatoes in greased baking dish. In small saucepan, combine butter, brown sugar, orange juice, cinnamon, nutmeg, ginger, salt, and bourbon. Bring mixture to a boil and cook for about 2 minutes. Pour over potatoes. Bake uncovered at 350 degrees for 40 minutes or until brown. Increase temperature to 500 degrees F and top with mini marshmallows and pecans. Cook for 5 minutes or until pecans and marshmallow are lightly browned.

Helpful Tip:
Pop this dish under the broiler so the marshmallows brown evenly.


Spotlight on the Herb  

Butternut Squash and Sage Pasta

Recipe by Dishing up the Dirt

See original recipe here

Ingredients:

For the Pasta:
2 tablespoons olive oil, divided

8 ounces whole-wheat pasta

1 small butternut squash, peeled, seeded and cut into ½-inch cubes

1 medium sized yellow onion, finely chopped

¼ teaspoon crushed red pepper flakes

Salt and pepper to taste

For the Sage Pesto:

¾ cup fresh sage leaves, tough stems removed

½ cup fresh parsley, tough stems removed

3-4 cloves of garlic

¼ cup toasted walnuts

¼ cup grated Parmesan cheese

¼-1/2 cup extra virgin olive oil

Salt and pepper to taste

Garnishes:

A few tablespoons of lightly toasted walnuts

A few sprinkles of Parmesan cheese

A few pinches of diced sage leaves

Directions:

Prepare the pesto by combining all the ingredients except the oil in a food processor or high speed blender. With the motor running slowly add the oil. Add more oil if the pesto is too thick. Taste test and set aside.

Preheat the oven to 400ºF and lightly grease a baking sheet. In a large bowl combine the cubed squash with 1 tablespoon olive oil and a sprinkle of salt and pepper. Spread the squash in a single layer and roast in the oven until fork tender (about 15-25 minutes). Toss squash once halfway through cooking time. Check often to make sure the squash doesn’t burn!

While squash is roasting heat a large skillet over medium high with the remaining 1 tablespoon of olive oil. Add chopped onion and saute for about 5-8 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (about 5-8 minutes) Drain pasta and return to pan.

Combine pesto and butternut squash to the pasta. Stir well. Serve each plate of pasta with a sprinkle of parmesan cheese, toasted walnuts, diced sage leaves, salt and pepper.


Sensational Salad

Sugar Snap Pea Salad

Recipe by Carol Peterson

Ingredients:

½ pound sugar snap peas, trimmed

2 tablespoons rice vinegar

1 cucumber, halved lengthwise

1 tablespoon olive oil

1 pound radishes

Salt and pepper to taste

¼ cup sesame seeds, toasted

Mixture of leafy greens

1-2 tablespoons shallots may be added

½ cup crumbled feta cheese

Directions:

Sugar snap peas may be lightly cooked or added raw depending on your preference. Blanching them would be the method of cooking. Toss altogether and drizzle with rice vinegar and olive oil. Add a sprinkle of green garlic for a different taste with some zest and a squeeze of lemon.


Something for the Sweet Tooth 

Rich Chocolate Beet Muffins

Recipe by Carol Peterson

Ingredients:

2 ½ cups beets, pureed

½ cup water or reserved beet juice

1 ½ cups sugar

3 eggs

1 tsp vanilla

1 ½ cups all purpose flour

¾ cup cocoa powder

1 ½ teaspoons baking soda

¼ teaspoon salt

¼ cup semisweet chocolate chips

¼ cup nuts (optional)

Directions:

Quarter or halve beets depending on size, steam, rub peels off, slice and puree. Line muffin tins with paper or grease them. In a large bowl, combine beet puree, beets juice or water, sugar, eggs, and vanilla. In a separate bowl combine flour, cocoa powder, baking soda and salt. Add the beet mixture, chocolate chips and nuts to the flour mixture. The batter will be maroon in color but the cooked product will be dark fudge brown. Fill muffin tins ¾ full and bake at 350F for 30-35 minutes or until a toothpick comes out clean. You may use 2 loaf pans as an alternative and make sweet bread instead of muffins.


Quick and Easy 

Rapine and Chickpea Melt

Recipe by EverybodyLikesSandwiches

See original recipe here

Ingredients:

1 bunch rapini, chopped

splash of hot sauce

6 cloves garlic, roughly chopped

4 tablespoon olive oil + 1 tablespoon oil for later

1/2 teaspoon red chili flakes

1/4 teaspoon kosher salt

1 14 oz can of chickpeas

1/4 cup water + more for later

4 whole wheat pitas

Parmesan cheese, optional

Directions:

In a large skillet, heat 4 tablespoons of olive oil over medium high heat, adding garlic, salt and chili flakes. Stir mixture constantly as you want the garlic to get golden and have everything infuse the oil. This should take about 4 minutes or so.  Add chickpeas and 1/4 cup of water to a blender or food processor. Add in chili/garlic/oil mixture and set aside the skillet for later. Blend mixture until smooth and set aside. Using the same skillet, add the remaining tablespoon of oil and add chopped rapini to the pan. Saute for a few minutes and then add about 1/4 cup of water, a pinch of salt and a splash (or more) of hot sauce. Let the rapini steam away until all the liquid evaporates. Spread chickpea mixture over the 4 pitas. Divide the rapini over top and then top with grated parmesan, if using. Bake at 350 degrees for 10 minutes or until the pita is golden at the sides and crispy.

Author Jessica Lessard

More posts by Jessica Lessard

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