Recipes Inspired by the Box!
Mon/Tues/Wed, May 9-11, 2016

At a Glance – Recipes Inspired by the Box

Minty Roasted Beets with Lime and Cumin

Twice Baked Sweet Potatoes

Lettuce Wraps

Stuffed Bell Peppers with Zucchini, Sun Dried Tomatoes, and Bulgur Wheat

Glazed Parsnips

Peach Granita


Minty Roasted Beets with Lime and Cumin

Recipe by Carol Peterson

Ingredients:

  • 2 lbs of beets (greens removed)
  • Olive oil for roasting
  • ½ teaspoon ground cumin seeds
  • 2 tablespoons fresh lime juice
  • ¾ tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • ¼ cup mint leaves, sliced
  • Salt to taste

Instructions:

  1. Coat beets in olive oil, wrap in aluminum foil and roast for 1-2 hours or until they are tender enough to be easily pierced with a fork.
  2. Remove skins after the beets cool then slice into rounds.
  3. Whisk together all remaining ingredients except mint leaves and toss with the beets to coat.
  4. Garnish with sliced mint leaves.

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.

Lettuce Wraps

Recipe by Carol Peterson

Ingredients:

  • 2 tsp olive oil or peanut oil
  • Diced tomatoes
  • Broccoli chopped
  • Bell peppers diced
  • Summer squash diced
  • Basil hopped
  • Shallots diced
  • Lettuce leaves
  • 1 lb ground beef or choice of meat

Instructions:

  1. Heat olive oil. Add vegetable portions that are for your size of family. Stir fry till tender but still slightly firm.
  2. Brown the ground beef or meat of choice. Season with salt and pepper and a pinch of red pepper flakes.
  3. Sprinkle with some shakes of balsamic vinegar for a little zing.
  4. Clean lettuce leaves and pat to dry.
  5. Serve desired amount in leaf and roll up and eat like a taco.

Stuffed Bell Peppers with Zucchini, Sun Dried Tomatoes, and Bulgur Wheat

 

Recipe by AHO Kitchen Team

Ingredients:

  • 2 Large Bell Peppers (Color of your choice)
  • 1/2 Med White Onion, diced
  • 1 Med Zucchini, diced thin
  • 1/2 Cup of Sun Dried Tomatoes in Olive Oil
  • 1 Cup Bulgur Wheat prepared
  • 1/2lb Ground Turkey
  • 2 Cloves of Garlic, pressed
  • Salt to taste
  • Pepper to taste
  • Sprinkle of Colby Jack Cheese

Instructions:

  1. While preparing bulgur wheat (per instructions on the container) slice off the tops of the bell peppers and place the bottoms in a loaf pan and the tops in the cake pan. Brush them with a hint of olive oil. Bake in the oven at 350F for about 15 minutes till lightly brown.
  2. Preparing the stuffing:
  3. Place the leftover olive oil from the Sun Dried Tomatoes into a large Dutch Oven on medium heat. You might need to add another splash of additional olive oil to the mix.
  4. Toss in ground turkey, onions,and garlic and cook till slightly brown. Follow with zucchini and sun dried tomatoes. Sprinkle with salt and pepper as desired.
  5. Add in cooked bulgur wheat to the Dutch oven and stir. Cook down any remaining water from the bulgur wheat.
  6. Scoop stuffing ingredients into the bell peppers (now removed from the oven).
  7. Sprinkle peppers with cheese and put them back in the oven on broil until browned. Serve and enjoy!

Glazed Parsnips

Recipe by Rancho Piccolo

Ingredients:

  • 3 large parsnips
  • 4 tbsp butter
  • 1/4 cup brown sugar
  • salt to taste
  • 2 cups water
  • honey to drizzle

Instructions:

  1. Peel and julienne the parsnips.
  2. Heat butter and brown sugar in a deep skillet. Mix together and add the parsnips and a little bit of salt.
  3. Add water, bring to a simmer, and let the water simmer out.
  4. When the water is cooked off, drizzle some honey over the parsnips. Serve warm.

Peach Granita

 

Recipe by AHO Kitchen Team

Ingredients:

  • 3 Cups of Peaches, chopped and skins removed
  • 2.25 Cups of Water
  • 1 tsp of Lemon Juice
  • 3 Tbsp of Honey
  • 1 tsp of Vanilla

Instructions:

  1. Blend all ingredients and then strain out pulp with fine mesh strainer.
  2. Pour remaining strained liquid into a large 9 x 13 baking dish so that the liquid is about 1 inch deep. Place in freezer.
  3. Scrape the liquid every 30 minutes with a fork for about the next 3 hours.
  4. Serve when solid crystals have formed. Can be frozen overnight.
  5. Can replace peaches with other fruit. Make it Sicilian style by topping with fresh whipped cream.

Author AHO Kitchen Team

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