Recipes Inspired by the Box!
Mon/Tues/Wed, Nov 7-9, 2016

At a Glance – Recipes Inspired by the Box

Sweet Potato and Arugula Salad

Spinach and Sausage Frittata

Dill Dressing

Baked Acorn Squash with Brown Sugar and Butter

Popcorn Balls

Apple Cinnamon Pop Tarts


Sweet Potato and Arugula Salad

Recipe by Carol Peterson

Ingredients:

  • 6 cups ½ inch diced sweet potatoes, (leave the skin on,may also peel)
  • 1 tbsp olive oil
  • Salt and ground black pepper
  • 2 cups loosely packed arugula or spinach or a combo of both
  • 4 scallions,white and light green parts only. Thinly sliced
  • ½ c mayonnaise
  • 2 tbsp fresh lemon juice
  • 2 tbsp grated parmesan cheese

Instructions:

  1. Preheat oven to 400. Spray a baking sheet with nonstick cooking spray
  2. Toss the sweet potatoes in a large bowl with the olive oil, ½ tsp salt and ¼ tsp pepper. Transfer to the prepared baking sheet and bake for 20 min. Stir the potatoes and continue to bake until fork tender, an additional 15-20 min. Let cool completely.
  3. In a large bowl, combine the cooled sweet potatoes, arugula or spinach or both and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan. Season with salt and pepper.
  4. Just before serving toss the dressing with the sweet potato and greens mixture to coat.

Spinach and Sausage Frittata

Recipe by Carol Peterson

Ingredients:

  • 2 Tbsp olive oil
  • 8 oz sausage of your choice
  • ½ cup each broccoli, bell pepper, sliced mushrooms, and chopped onion
  • ½ to 1 pound spinach
  • 8 large eggs
  • ½ cup shredded cheddar cheese
  • ¼ tsp kosher salt

Instructions:

  1. Preheat broiler with rack set 4 inches from heat.  Heat oil in large ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes.
  2. Add broccoli, bell pepper, mushrooms & onion and cook until veggies are softened.  Stir in spinach; reduce heat to medium and cook, stirring occasionally, until wilted, about 10 minutes.
  3. Meanwhile whisk eggs in a large bowl until starting to foam.  Stir in cheese and salt.
  4. Pour mixture into pan with veggies, cook on stove until the bottom sets.  Broil until firm and browned, about 3 minutes.

Dill Dressing

Recipe by Carol Peterson

Ingredients:

  • 2 Tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • ¼ cup vegetable oil
  • 3 Tbsp olive oil
  • 2 Tbsp sour cream
  • 2 Tbsp dill weed
  • ½ tsp salt

Instructions:

  1. Whisk the ingredients together. Chill for 30 minutes. Serve over crisp green salad of your choice.

Baked Acorn Squash with Brown Sugar and Butter

Recipe by Carol Peterson

Ingredients:

  • 1 acorn squash cut in half
  • 2 Tbsp brown sugar
  • 2 Tbsp butter, softened
  • 2 Tbsp maple syrup
  • Salt
  • Fresh ground pepper

Instructions:

  1. Scoop the seeds and stringy pulp out of the squash and discard.
  2. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste.
  3. Rub the squash cavities and cut sides of the squash with the butter mixture and place squash halves on a baking sheet, cut side up.
  4. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork.

Popcorn Balls

Recipe by Carol Peterson

Ingredients:

  • ¾ c light corn syrup
  • 2 1/2 c + 2 Tbsp powdered sugar
  • ¼ c butter
  • 1 c marshmallows
  • 2 tsp cold water
  • 5 qt popped popcorn (about 2/3 cup unpopped kernels)

Instructions:

  1. In a saucepan over medium heat, combine the syrup, butter, water, sugar and marshmallows. Heat and stir until the mixture comes to a boil.
  2. Carefully combine the hot mixture with the popcorn, coating each kernel.
  3. Grease hands with butter and quickly shape the coated popcorn into balls before it cools.
  4. Wrap with plastic wrap and store at room temp.
  5. Want to turn these up a notch? Try dipping them in a little bit of white or dark candy chocolate and decorating with your favorite candy or frosted wreath for the perfect holiday treat.

Apple Cinnamon Pop Tarts

Recipe by Carol Peterson

Ingredients:

Dough: 

  • 2 c flour
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 sticks cold butter cut into
  • ½ inch cubes
  • 2 egg yolks
  • ¼ c milk

Apple Cinnamon Filling: 

  • 2 med to large apples
  • 7 tbsp packed dark brown sugar
  • 1 ½ tsp freshly squeezed lemon juice
  • ½ tsp cinnamon
  • 2 pinches salt.

Assemble the tarts: 

  • flour, for rolling the dough
  • 1 egg
  • 1 tsp water

Glaze: 

  • ¾ c powdered sugar, sifted
  • 2 tbsp reserved apple cinnamon filling juices
  • 2 tsp lemon juice
  • 2 tsp milk
  • Place all these ingredients together and  whisk together. Using a spoon drizzle over each pastry.

Instructions:

  1. To make the dough: Combine dry ingredients. Add the butter and work in with fingers. Work until you have pea size pieces.Whisk the egg and milk together and add to dry mixture. When combined divide into two equal portions and wrap with plastic and chill for an hour.
  2. To make the filling: Peel and cut apple into bite size pieces. Combine all filling ingredients into a frying pan and cook. Stirring until apples begin to cook and sugar has dissolved. Cook until apples begin to soften. Remove from heat. Strain the juices from the apples, keep both and cool.
  3. Assembling: Heat the oven to 375. Line a baking sheet with parchment paper. Dust a work surface and roll 1 dough out into a 12×10 inch rectangle. Cut that into 6 equal rectangle 3 ½ by 4 ½ “. Do this to second wrapped dough. Whisk egg and water together. Brush a thin coat over each rectangle. Spoon 1 heaping tbsp of filling onto each and spread also 1 ½ tsp of juices. Put top on and pinch close with fork. Prick the top with a fork poke. Bake for 23-25 minutes. Drizzle with glaze when warm and serve.

Author Uncle Vern

More posts by Uncle Vern