Recipes Inspired by the Box!
Fri/Sat, Sept 30 – Oct 1, 2016

At a Glance – Recipes Inspired by the Box

Green Bean Bundles

Savory Baked French Toast

Summer Squash Pizza

Mushroom and Spinach Stuffed Peppers

Herb Roasted Chicken Thighs and Cherry Tomatoes

Fresh Pear Cake


Green Bean Bundles

Recipe by Carol Peterson

Ingredients:

  • 1 pound fresh green beans
  • Olive oil
  • Salt and Pepper
  • Bacon

Instructions:

  1. Preheat Oven to 350°.
  2. Blanch green beans for 3 minutes in boiling water and then dunk in ice water.  Toss them in olive oil and salt and pepper.
  3.   Bundle about 5 green beans and wrap a piece of bacon around the bundle.
  4.   Place in a roasting pan and roast for 10-15 minutes until bacon is cooked.

Savory Baked French Toast

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 4 eggs
  • 3-4 C collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions:

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

Summer Squash Pizza

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Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • ¼ C tomato sauce (optional – could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • ¼ C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • ½ C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping

Instructions:

  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
  4. Serve topped with fresh basil.

Mushroom and Spinach Stuffed Peppers

Recipe by Carol Peterson

Ingredients:

  • 4 bell peppers (any color) tops sliced off, seeds removed
  • 1 Tbsp salt, plus more to taste, and freshly ground pepper
  • ¼ cup butter, divided
  • 1 large onion, minced (about 1 cup), divided
  • 1 ½ cup uncooked long grain white rice or brown rice
  • ½ pound mushrooms chopped
  • 1 cup finely diced celery (optional)
  • ¼ cup finely diced carrots
  • ¼ cup fresh or frozen corn
  • 1 large handful spinach, chopped
  • 2 cloves garlic, minced
  • Dash cayenne pepper, or diced other peppers
  • 1 large tomato, peeled, seeded, diced
  • ½ cup freshly grated Parmesan cheese

Instructions:

  1. Preheat Oven to 350º. Bring 4 quarts of water to a boil in a large soup pot. Add the peppers and 1 Tbsp salt. Cook the peppers until they are almost soft, 3-4 min. Remove peppers from water and set in a colander to drain (reserve cooking water). Transfer the peppers to a rack, cut-sides up, and let cool.
  2. Heat 2 Tbsp of the butter in a medium skillet over medium heat. Add half the onions, sauté until translucent and soft, about 5 min. Add the rice and continue cooking, stirring frequently, until the rice begins to turn golden, about 10 min. Add 3 cups of reserved cooking water and bring to a boil. Reduce heat to low, cover, and cook until liquid is completely absorbed, 12-15 min.
  3. Melt remaining butter in large skillet over medium heat. Add remaining onions, mushrooms, celery, corn, spinach, garlic, and cayenne pepper (or other small peppers); sauté until vegetables are tender, about 10 min. Add salt to taste.
  4. Combine rice and sautéed vegetables in a large bowl. Stir in tomato and half the Parmesan cheese. Season with pepper to taste.
  5. Fill each pepper case with the filling and arrange them in a 9 inch square baking dish. Garnish with the remaining cheese. Spread any extra filling around the peppers. Bake until heated through, about 20 minutes.

Herb Roasted Chicken Thighs and Cherry Tomatoes

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh savory
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • ¼ t dried thyme
  • 1 T fresh savory, chopped
  • 1 t fresh sage, chopped
  • ¼ t dried oregano
  • ¼ t dried parsley
  • ¼ t dried rosemary
  • to taste, salt
  • to taste, pepper
  • ¼ C red wine vinegar
  • ¼ C balsamic vinegar

Instructions:

  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Fresh Pear Cake

Recipe by Carol Peterson

Ingredients:

  • 4 cups peeled and chopped pears
  • 3 cups flour
  • 1 1⁄2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 4 egg whites
  • 1 cup chopped pecans
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1⁄2 teaspoon cloves
  • 2⁄3 cup canola oil

Instructions:

  1. Preheat oven to 325°. Combine the pears and sugar.
  2. Prepare a bundt pan with cooking spray. If you don’t have a bundt any other pan will do.
  3. Slightly beat the egg whites and combine with oil, chopped pecans and pear mixture.
  4. Stir dry ingredients together.
  5. Combine pear mixture and pour in prepared pan.
  6. Bake for 1 hour and 10 minutes.
  7. Remove from oven and let cool before removing from bundt pan.

 

 

Author Uncle Vern

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