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Recipes Inspired by the Box!
Fri/Sat, Oct 21-22, 2016

At a Glance – Recipes Inspired by the Box

Squash ‘n Eggs

Kale, Apple, Avocado Smoothie

Vegan Butternut Squash Soup

Garlicky Bok Choy

Curry Cashew, Pear, Grape Salad

Persimmon Raisin Cookies


Squash ‘n Eggs

SquashNEggs-6

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 T salted butter
  • 1 C summer squash*, chopped
  • ½ t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
  • pinch salt
  • 1 clove garlic, minced
  • 2 eggs
  • 2 T milk
  • pinch salt
  • ¼ C sharp cheddar cheese, grated

Instructions:

  1. Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
  2. Add garlic and cook for 1 minute.
  3. Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
  4. Sprinkle with cheese, then stir cheese in. Cook 1 minute more.

Kale, Apple, Avocado Smoothie

Recipe by AHO Kitchen Team

Ingredients:

  • Approx 1 Cup of Kale, chopped
  • 1/2 a Ripe Avocado, sliced into chunks
  • 1/2 a Granny Smith Apple
  • 3/4 Cup of Vanilla Almond Milk
  • 2 Tbsp of Raw Honey
  • 1/4 Cup of Ice

Instructions:

  1. Combine Kale, Apple, and Avocado on the bottom of the blender. Drizzle in Honey. Pour in Milk. Top with Ice. Blend and Enjoy. Makes One 12 oz serving.

Vegan Butternut Squash Soup

RoastedButternutSquashSoupVegan-9

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 4 small butternut squash (about 3-4 C when cooked), halved, seeds removed
  • 2 t olive oil
  • ⅛ t allspice
  • pinch cayenne
  • pinch nutmeg
  • ½ t dried thyme, crumbled (or ½ T fresh thyme, chopped)
  • 1 T honey
  • to taste, salt
  • 1 to 1½ C coconut milk
  • 2 C water (or more if desired)
  • 1 T lemon juice
  • olive oil, for serving

Instructions:

  1. Pre-heat the oven to 350F.
  2. Drizzle the cut side of the squash with olive oil. Place oil side down on a baking sheet. Bake at 350F for 45-60 minutes, or until flesh pierces easily with a fork.
  3. Scoop flesh out of skin and place in a soup pot. Add seasonings, honey, coconut milk, and water. Cover and bring to a boil. Uncover, and reduce to a simmer and cook for 10 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice. Blend to desired consistency (with a hand blender or a countertop blender). Taste and adjust seasoning.
  5. Serve with a drizzle of good olive oil.

Garlicky Bok Choy

Recipe by Carol Peterson

Ingredients:

  • 1-2 Tbsp peanut oil
  • 1 head bok choy
  • Garlic, sliced or chopped
  • Fresh Ginger

Instructions:

  1. Preheat peanut oil in a wok or large pan until rippling.
  2. Halve the head of bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger.
  3. Stir-fry until fragrant; season with salt. The amount of garlic and ginger used is a matter of personal preference.

Curry Cashew, Pear, Grape Salad

Recipe by Carol Peterson

Ingredients:

  • 1 head lettuce or mixed greens
  • 1 pear, thinly sliced
  • 1 c red grapes, havled
  • ¾ c cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tbsp melted butter
  • 1 tsp chopped fresh rosemary
  • 1 tsp curry powder
  • 1 tbsp brown sugar
  • ½ tsp salt
  • ½ tsp cayenne pepper

Dressing:

  • 3 tbsp white wine vinegar
  • 3 tbsp Dijon Mustard
  • ½ c olive oil
  • 2 tbsp honey
  • salt and pepper to taste

Instructions:

  1.  In a large skillet, toast cashews until golden brown. Remove and cool.
  2. Cook the bacon until crisp. Remove, chop, and set aside.
  3. In a medium bowl stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper and toasted cashews. Set aside.
  4. Make dressing, whisking together.
  5. Mix all in large bowl and sprinkle with nuts.

Persimmon Raisin Cookies

Recipe by Carol Peterson

Ingredients:

  • 2 cups white sugar
  • 2 tsp ground cinnamon
  • 1 cup shortening
  • 2 tsp ground nutmeg
  • 2 eggs
  • 2 cups persimmon pulp (roughly 7-8 Fuyu persimmons)
  • 4 cups flour
  • 2 cups raisin
  • 1 tsp salt
  • 2 cups chopped walnuts
  • 2 tsp baking soda

Instructions:

  1. Pre heat oven to 350F. Remove stems, peel and puree your persimmons and set mixture aside.
  2. Cream the sugar and shortening together until light and fluffy. Beat in the eggs.
  3. Stir in the flour, salt, baking soda, cinnamon and nutmeg.
  4. Mix in the persimmon pulp.
  5. Stir in raisins and chopped walnuts.
  6. Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12-15 minutes

Author Uncle Vern

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