Recipes Inspired by the Box!
Fri/Sat, Sept 16-17, 2016

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At a Glance – Recipes Inspired by the Box

Italian Fresh Vegetable Salad

Twice Baked Potatoes

Green Salad with Roasted Squash

Baked Eggplant Rolls

Radish Avocado and Black Bean Salad

Broccoli Cheddar Soup


Italian Fresh Vegetable Salad

Recipe by Carol Peterson

Ingredients:

Ingredients:

  • Red Onion
  • Tomatoes
  • Cucumbers
  • Bell Peppers
  • Sweet Peppers
  • Avocado
  • Radishes
  • Carrots

Dressing:

  • 1 ½ cups wine vinegar
  • 2/3 cup oil
  • ¾ cup sugar
  • Salt and pepper

Instructions:

  1. Wash vegetables and cut into bite size pieces and place in a bowl with a tight fitting lid.
  2. Pour dressing over vegetables and cover.
  3. Marinate in the refrigerator for 1 ½ hours, rotating bowl so all vegetables have been covered.
  4. Drain and serve or serve with a slotted spoon. This dressing can be saved, added to, and reused. This dressing is also good for 5 bean salad.

Twice Baked Potatoes

Recipe by De Ma Cuisine for Abundant Harvest Organics

Ingredients:

  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • ½ t smoked paprika
  • ½ t sweet paprika
  • ¾ t salt
  • ¼ t pepper
  • ½ t onion powder
  • ½ t chili powder
  • ¼ C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • ¾ C cheese, grated

Instructions:

  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a ¼” wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, ½ C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).

Green Salad with Roasted Squash

Recipe by Carol Peterson

Ingredients:

  • ½ of a winter squash peeled and cubed
  • 1 pear thinly sliced or diced
  • ½ apple thinly sliced or diced
  • Greens: a bit of Kale, Spinach, Beet Greens (Beet Tops) and micro greens cleaned and torn.

Instructions:

  1. Preheat oven to 400 F.
  2. Drizzle the cubed winter squash with olive oil, salt, and pepper, and roast in oven till fork tender, about 10-15 minutes.
  3. Tear the greens that you choose and combine.
  4. Dice up Pears and Apples.
  5. Combine with roasted squash, drizzle with oil & vinegar and serve.

Baked Eggplant Rolls

Recipe by Carol Peterson

Ingredients:

  • ¼ tsp olive oil
  • 1-2 eggplants (cut lengthways into slices ¼ inch thick)
  • 8 ounces cheddar cheese, grated
  • 4–5 carrots shredded
  • 2 tbsp breadcrumbs
  • 1 clove garlic, minced
  • 2 tbsp Parmesan cheese, grated
  • 2 tomatoes, seeded and diced
  • 1 tbsp fresh savory, chopped
  • 1 egg beaten

Instructions:

  1. Preheat oven to 400°
  2. Prep the eggplant by sprinkling the slices with salt on both sides and laying them out on paper towels for 15 minutes.
  3. Brush both sides with olive oil and cook each slice on the griddle or in a pan for 3 to 5 minutes.
  4. Let them drain on paper towels when done cooking.
  5. Make the stuffing by mixing half the grated cheeses with the breadcrumbs, herb, tomatoes, and carrots. Season to taste and then bind everything with the egg.
  6. Lightly grease a casserole dish with butter or spray.
  7. Lay out cooked eggplant and place 1 to 2 tbsp of filling on the thinner end and roll eggplant slice so that is surrounds the filling.
  8. Sprinkle with rest of cheese. Bake in oven for 10 minutes/cheese melts.

Radish, Avocado and Black Bean Salad

Recipe by AHO Subscriber

Ingredients:

  • Salad
  • 1 cup radishes, sliced
  • 1 can black beans, rinsed
  • 1 avocado, diced
  • 1 ear of fresh white corn, removed from cob
  • 1 tablespoon of chopped jalapeños, optional (try subbing in Hungarian peppers)
  • Dressing
  • ½ cup fresh lime juice
  • 2 tablespoons brown rice syrup [you can sub honey]
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon parsley

Instructions:

  1. Add all the chopped veggies to a large bowl, mix the ingredients for the dressing and pour over the salad.

Broccoli Cheddar Soup

Recipe by Carol Peterson

Ingredients:

  • 6 tbsp unsalted butter
  • 1 small onion, chopped or fennel
  • ¼ c flour
  • 2 c half and half
  • 3 c chicken broth
  • 2 bay leaves
  • ¼ tsp ground nutmeg
  • salt and ground pepper
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2 ½ c grated white and yellow cheddar cheese and a tad bit more for sprinkling on top
  • Optional: 4 sourdough bread bowls for serving or make some croutons for dipping in while eating.

Instructions:

  1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion or fennel and cook until tender.
  2. Whisk in the flour and cook until golden, 3-4 min, then gradually whisk in the half and half until smooth.
  3. Add the chicken broth, bay leaves and nutmeg, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened, about 20 min.
  4. Add the broccoli and carrot to the broth mixture and simmer until tender. About 7-10 mins. Discard the bay leaves.
  5. Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.
  6. Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ water to soup if too thick.
  7. Ladle into bread bowls or soup bowls and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.

Author Uncle Vern

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