Recipes Inspired by the Box!
Mon/Tues/Wed, July 18-20, 2016

At a Glance – Recipes Inspired by the Box

Fruit Cobbler

Collard Greens and Prosciutto Sandwich

Bean and Veggie Melange

Shaved Squash and Tomato Pasta

Cool Cucumber Salsa

Corn Crostini


Fruit Cobbler

 

Recipe by Carol Peterson

Ingredients:

  • 4-5 cups stone fruit (peeled if peaches) sliced into bite size pieces
  • Topping:
  • ½ c butter
  • 1 c brown sugar
  • ¾ c flour
  • ¾ c oatmeal (not instant)
  • ½ tsp cinnamon
  • ¼ tsp salt

Instructions:

  1. Preheat oven to 350F. Mix fruit with a bit of sugar and tbsp of flour, and place in baking pan (9×9 baking dish or 10 inch pie pan).
  2. In a large mixing bowl combine all the ingredients (brown sugar, flour, oatmeal, cinnamon, sugar) except the butter.
  3. Cut butter into mixture until resembles coarse bread crumbs.
  4. Spread crumbs over prepared fruit mixture.
  5. Bake until bubbly about 30-40 minutes depending on size of cobbler.

Collard Greens and Prosciutto Sandwich

 

Recipe by AHO Kitchen Team

Ingredients:

  • 3-4 Collard Green Leaves, sliced into ribbons
  • 1 medium shallot, sliced thin
  • 2 cloves of garlic, pressed
  • 2 tbsp Olive Oil
  • ½ cup cured Proscuitto, diced into small cubes
  • 1 cup ricotta cheese
  • Salt and Pepper to taste
  • 4 slices of your favorite bread
  • Butter for grilling bread

Instructions:

  1. Put olive oil In a skillet and place on medium heat.
  2. Toss in prosciutto, garlic, collard greens, shallots, and salt and pepper to taste.
  3. Cook until shallots are caramelized, prosciutto is slightly crispy and collards have been cooked down.
  4. Remove from heat.
  5. Scoop in ricotta cheese and using a spatula combine the ingredients until well mixed. Meanwhile, butter the outside of 4 slices of bread, and heat your panini griddle.
  6. Scoop out the ricotta mixture onto one half of the bread and top with other buttered half.
  7. Cook sandwiches on griddle until hot and grill marks form.
  8. Slice and serve.

Bean and Veggie Melange

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2-3 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 2 tbsp chives, minced
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 2-3 tbsp olive oil
  • 1½ – 2 C beans (black, kidney, white, garbonzo), drained and rinsed if canned, cooked and cooled if dried
  • 2 C zucchini, grated
  • 1 C carrot, grated
  • ½ to 1 C tomatoes, chopped
  • ½ jalapeño (about 1-2 tbsp – use more for more heat), ribs and seeds removed if desired, minced (sub in Bell Peppers for less heat)

Instructions:

  1. Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
  2. Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
  3. Let stand about 10 minutes before serving.

Shaved Squash and Tomato Pasta

Recipe by Carol Peterson

Ingredients:

  • 12 oz rigatoni or other short pasta
  • 1 clove garlic
  • ¼ c olive oil
  • 1 yellow or green squash
  • ¼ c grated parmesan cheese plus a bit more for topping
  • 1-2 lbs heirloom tomatoes, chopped
  • 1 bunch tarragon leaves, chopped
  • 4 oz fresh mozzarella, roughly chopped
  • salt and ground pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and garlic, and cook until done. Reserve 1 cup of the cooking water.
  2. Thinly slice the squash on the wide side of a box grater or mandoline.
  3. Combine squash, tomatoes, olive oil, and tarragon in a large bowl and add 1 tsp salt and pepper to taste.
  4. Mash the cooked garlic with the flat side of a knife and add to the bowl along with the pasta and cheeses.
  5. Toss until combined adding the reserved pasta water as needed to moisten. Season with salt and pepper.
  6. May drizzle with extra olive oil and parmesan cheese.

Cool Cucumber Salsa

Recipe by Carol Peterson

Ingredients:

  • 2 med. Cucumbers-peeled and chopped
  • 2 tbsp lime juice
  • 2 med tomatoes chopped
  • 1 tsp minced parsley
  • 2 tsp minced cilantro
  • ½ tsp thyme
  • ½ c chopped peppers
  • ½ tsp salt
  • 1 small onion, chopped
  • 1 clove garlic, minced

Instructions:

  1. In a medium bowl, stir together all of the above and cover. Refrigerate for about 1 hour prior to serving.

Corn Crostini

Recipe by Carol Peterson

Ingredients:

  • 1 cup of cooked corn kernels
  • 1 cup of diced tomatoes or cherry tomatoes
  • 1 cup of mozzarella cheese
  • 1 cup of diced sweet peppers
  • 2 tbsp of white wine vinegar
  • 2 tbsp of olive oil

Instructions:

  1. Spoon onto a toasted baguette slice. Serve with a salad, grilled fish, or pasta.

Author AHO Kitchen Team

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