Recipes Inspired by the Box! Fri/Sat, Oct 25-26

At a Glance – Recipes Inspired by the Box

Quick and Easy – Crostini

Vegetarian – Potato Tacos

Preserving the Seasons – Easy Dill Pickles

Spotlight on the Herb – Sautéed Zucchini with Lemon-Thyme Chicken

Foodie Focus – Braised Leeks with Warm Pancetta Dressing

Something for the Sweet Tooth – Persimmon Pudding

Quick and Easy

Crostini

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

1 baguette or loaf of bread (Italian or French), thinly sliced
Topping Options: eggplant + honey + Gruyère + olive oil + salt + pepper
grapes + grape jam + Parmesan
tomato + Cheddar + olive oil + salt + pepper + roast beef
bell pepper + tomato + Parmesan + S + P + olive oil
basil + tomato + Parmesan + olive oil + salt + pepper
sorrel + grapes + Parmesan + olive oil + salt + pepper

Directions:

Pre-heat oven to 400F.

Thinly slice ingredients.

Drizzle savory crostini with olive oil (it could also be good with the sweet ones).

Top with desired toppings.

Sprinkle savory crostini with salt and pepper.

Bake for 10 minutes.

Serve immediately.

Vegetarian

Potato Tacos

Recipe via The Candid Appetite

See original recipe here

Ingredients:

8 to 10 garlic cloves, peeled

1 tablespoon olive oil

2 pounds potatoes, peeled and cubed

4 tablespoons unsalted butter

1 cup buttermilk

¼ cup sour cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon granulated onion (onion powder)

½ teaspoon granulated garlic (garlic powder)

½ teaspoon paprika

¼ cup slice scallions

12 corn tortillas

oil for frying (vegetable, canola or corn)

2 avocados

1 lime, juiced

3 tomatoes, diced

lettuce, shredded

cheddar cheese, shredded

salsa (optional)

Directions:

Preheat oven to 425°F. Place the peeled garlic cloves on a piece of aluminum foil. Season with salt, pepper, and olive oil. Wrap into a tight package and secure with another piece of foil, making sure the ends are tightly folded over to prevent oil leakage. Roast in the oven, untouched, for about 25 t0 30 minutes.

Place the peeled and diced potatoes into a pot, cover with cold water and bring to a boil. Cook until the potatoes are fork tender, about 25 minutes. Drain and transfer to a large bowl, or back into the pot. Add the butter, buttermilk, sour cream, salt, pepper, onion powder, garlic powder, and paprika. Mash and smash the potatoes until smooth and slightly chunky. If the potatoes appear to be too dry, add a splash more buttermilk. Stir in the sliced scallions.

Heat a large skillet over medium-high heat with about 2 inches of oil. Once the oil is hot, fry the tortillas into taco shells until they are crispy and golden brown all around. If you need help in frying the shells, use the photo visuals up above! Drain on a paper towel lined plate and then transfer to a cooling rack placed over a baking sheet. Once all the shells are fried, rewarm them in the oven.

Smash the avocados in a bowl with salt, pepper, and fresh lime juice. Serve the tacos with diced tomatoes, shredded iceberg lettuce, shredded cheddar cheese and salsa, if desired. Serve right away. Filling can be made in advance and stored in the fridge until ready to eat, just reheat. Fry the tortilla shells just before serving. Enjoy!

Preserving the Seasons

Easy Dill Pickles

Recipe via Abundant Harvest Organics

Ingredients:

2 quarts vinegar

1 quart water

3/4 cup salt

5 lbs pickling cucumbers

1 jar mustard seed

Large bunch dill weed

Fresh hot pepper mix or jalapenos

2 fresh garlic heads

Directions:

Bring 2 quarts vinegar, 1 quart water and 3/4 cup salt to a boil. In another pot boil your jar lids and rings.

While waiting for the vinegar mix to boil, slice cucumbers lengthwise or in rounds (your preference). Place cucumber in pint or quart jars and add mustard seed, dill weed, jalapenos or hot peppers (half a pepper or more whatever your taste buds can handle), and a garlic clove or two. There are no precise amounts, experiment.

After all stuff is in the jar add the boiling liquid. Fill to the rim and then seal with hot lid and ring. The jars should pop when the jar begins to cool. You will hear a pop. If you want to do them in a canner bring them to a steam and let steam for approximately 10-15 minutes. Let the jars of pickles sit for about 3 weeks prior to eating.

I used pint jars and this recipe did about 8-10 pints.

Spotlight on the Herb

Sautéed Zucchini with Lemon-Thyme Chicken

Recipe via My Recipes

See original recipe here

Ingredients:

1 tablespoon lemon zest

1 tablespoon chopped fresh thyme
1 pound chicken cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup water
1/3 cup uncooked couscous
3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces
1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces
1/4 cup fat-free, low-sodium chicken broth
Chopped fresh thyme, for garnish

Directions:

Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm.

Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm.
Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous.
Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme.

Foodie Focus

Braised Leeks with Warm Pancetta Dressing

Recipe via My Recipes

See original recipe here

Ingredients:

Leeks:

4 leeks, trimmed and halved lengthwise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium chicken broth
1 large carrot, cut into (3-inch) pieces
1 garlic clove, crushed
1 thyme sprig
Cooking spray
Dressing:
1 teaspoon olive oil
1/3 cup finely chopped pancetta (about 1 ounce)
2 tablespoons finely chopped leek
2 tablespoons light brown sugar
1/4 cup red wine vinegar
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
Remaining ingredient:
Thyme sprigs (optional)

Directions:

Preheat oven to 325°.

To prepare leeks, arrange leek halves in an 8-inch baking dish; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broth and next 3 ingredients (through 1 thyme sprig). Cut 1 (8-inch) square of parchment paper; lightly coat with cooking spray. Place parchment over leek mixture, coated side down. Bake at 325° for 50 minutes or until leeks are tender. Let stand 5 minutes; drain cooking liquid through a sieve over a bowl, reserving solids.
Place cooking liquid in a small, heavy saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 8 minutes). Chop cooked carrot; set aside. Coarsely chop cooked garlic; set aside.
To prepare dressing, heat oil in a small skillet over medium-high heat. Add pancetta to pan; sauté 5 minutes or until crisp. Stir in garlic and chopped leek; sauté 2 minutes, stirring occasionally. Sprinkle with sugar; sauté 1 minute or until sugar dissolves. Stir in vinegar; simmer 2 minutes. Add braising liquid, 1/8 teaspoon pepper, and dash of salt; simmer 2 minutes or until slightly thick. Remove from heat. Arrange leek halves in a serving dish; sprinkle with carrot. Drizzle pancetta mixture over leek halves. Garnish with thyme sprigs, if desired.
Something for the Sweet Tooth

Persimmon Pudding

Recipe via Joy the Baker

See original recipe here

Ingredients:

2 cups fresh Hachiya persimmon pulp, removed from the skin

1/2 teaspoon baking soda

1/2 cup sugar

2 cups all-purpose flour

1 teaspoon baking powder

pinch of salt

1/2 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

2 cups milk

1 egg

1 tablespoon melted butter, plus more for buttering dish

Directions:

Preheat oven to 350 degrees F.  Butter a 9×9 baking dish and set aside

Stir the baking soda and sugar into the persimmon pulp and set aside.  This mixture may thicken as it sits… that’s ok!

Sift together flour, baking powder, salt and spices.  Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.

Whisk together milk, egg and butter and add to the persimmon and flour mixture.  Batter will be very loose.  Pour into the baking dish.

Bake for 1 hour covered with foil, or uncovered.  If you make the pudding covered, you’ll have a very wet and moist pudding.  If you bake the pudding uncovered, you’ll have a drier pudding topped with a bread like crust.  I baked my pudding uncovered.  Bake the pudding until it is firm but still very moist.

Allow to sit at room temperature for 30 minutes before serving.  Best served warm with vanilla ice cream.

Author Rachel Oberg

More posts by Rachel Oberg

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