was successfully added to your cart.

Recipes Inspired by the Box!
Fri/Sat, Oct 28-29, 2016

At a Glance – Recipes Inspired by the Box

Radish Salad

Arugula, Fennel, Apple, Mandarin and Pomegranate Salad

Fresh and Simple Juice

Twice Baked Sweet Potatoes

Spinach, Pear, Orange Salad

Hot or Cold Lemongrass Tea


Radish Salad

Recipe by Carol Peterson

Ingredients:

  • 2 cups sliced radishes
  • ½ tsp salt
  • 1 cup sliced onion
  • 1 cup cucumber seeded and sliced
  • ½ cup olive oil
  • 2 tbsp white wine vinegar
  • ½ tsp white sugar
  • 1 clove garlic minced
  • 1 tsp chopped dill

Instructions:

  1. Toss radishes with salt and let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl.
  2. Add onion and cucumber slices.
  3. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl and pour over veggies and toss.
  4. Refrigerate 1 hour before serving.

Arugula, Fennel, Apple, Mandarin and Pomegranate Salad

Recipe by Carol Peterson

Ingredients:

  • ½ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 shallot, minced
  • ½ tsp (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 8 ounce Fuji apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula leaves
  • 2 mandarin oranges, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds

Instructions:

  1. Whisk first 4 ingredients in small bowl. Season with salt and pepper.
  2. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
  3. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad on 6 plates.
  4. Garnish with slice and sprinkle with pomegranate seeds.

Fresh and Simple Juice

Recipe by Carol Peterson

Ingredients:

  • 2 Red Apples
  • 5 large Carrots
  • 2 Navel Oranges (peels removed)
  • ¾″ piece of ginger

Instructions:

  1. Process all ingredients through juicer or blend for a smoothie. Enjoy cold, and keep refrigerated. Use within 1-2 days.

Twice Baked Sweet Potatoes

Recipe by Carol Peterson

Ingredients:

  • 2-4 sweet potatoes
  • 5 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch cayenne pepper
  • ½ stick butter
  • Oil for roasting
  • Salt and pepper
  • ½ c chopped pecans

Instructions:

  1. Pre-heat oven to 375F. Lightly scrub potatoes.
  2. Place on roasting tray and bake until tender; 1 hour 15 min.
  3. Remove and allow to cool before cutting off the top third lengthwise. Scoop out the flesh using a large spoon.
  4. Add the potato flesh, 2 tbsp of sugar, cinnamon, nutmeg, cayenne pepper, and butter to a food processor. Process until ingredients are combined and smooth. Season with salt and pepper.
  5. Combine remaining sugar and pecans and sprinkle the top of each potato, Bake 10 min.

Spinach, Pear, Orange Salad

PearSalad9s

Recipe by Carol Peterson

Ingredients:

  • Dressing:
  • 2 tbsp water
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • ¼ tsp black pepper
  • Salad:
  • 1-2 pears cut lengthwise into 15 slices
  • Bowl of torn spinach (may do half spinach, half finely sliced cabbage)
  • 1-2 oranges peeled and segmented
  • 1 shallot finely sliced or ¼ c red onion finely sliced

Instructions:

  1. Combine dressing ingredients and whisk.
  2. Place pears and oranges in bowl and drizzle 1 tbsp dressing over and toss to coat.
  3. Add the remaining ingredients and toss to coat.

Hot or Cold Lemongrass Tea

Recipe by Carol Peterson

Ingredients and Instructions:

Pour one cup of boiling water over a cleaned, pulverized stalk of lemon grass (only the white and yellow parts). Allow to steep for five minutes. Serve with or without honey or sugar sweeter, hot or over ice. Option: Add fresh sliced ginger while steeping.

 

 

Author Uncle Vern

More posts by Uncle Vern