Recipes Inspired by the Box!
Mon/Tues/Wed, Oct 3-5, 2016

At a Glance – Recipes Inspired by the Box

Green Salad with Roasted Winter Squash

Savory Squash Casserole

Crustless Zucchini Mini-Quiches

Whole Wheat Pear Muffins

Honey Baked Kabocha Squash

Collard Greens and Prosciutto Panino


Green Salad with Roasted Winter 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.

Savory Squash Casserole

Recipe by Carol Peterson

Ingredients:

  • 4-5 summer squash
  • 2 eggs, slightly beaten
  • 1 cup evaporated milk
  • 1/3 cup crumbled soda crackers
  • 1 medium onion, chopped
  • 2 Tbsp diced pepper, any color
  • ½ cup grated cheddar cheese
  • 1 tsp salt
  • 1 hot chili pepper, diced or halved

Instructions:

  1. Wash and slice squash.
  2. Cook covered until tender with not too much water. Drain and mash.
  3. Mix with other ingredients.
  4. Pour into a greased casserole.  Bake at 350º for 25 minutes.  Serves 8-10

Crustless Zucchini Mini-Quiches

Recipe by Carol Peterson

Ingredients:

  • ¼ c cornstarch
  • 1 ¼ c whole milk
  • 2 eggs
  • 2 egg yolks
  • 1 c heavy cream
  • ¾  tsp kosher salt
  • ⅛ tsp nutmeg
  • spray pam
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • 2 zucchini or summer squash,grated
  • ¼ c grated Gruyere or Parmesan cheese
  • Fresh basil, chopped fine

Instructions:

  1. Preheat oven to 450°
  2. Put the cornstarch in a bowl. While whisking, pour in ½ c of milk. Mix until smooth. Whisk in the whole eggs and egg yolks, then gradually whisk in rest of the milk, cream, salt, and nutmeg.
  3. In a nonstick pan, heat the oil over medium heat. Add garlic, shallots and stir about 2 minutes. Add grated zucchini or summer squash. Stir until just softened. Remove from heat.
  4. Oil or spray mini muffin tins. Put in a pinch of grated cheese into each muffin cup, a teaspoon of zucchini mixture and pinch of chopped basil. Pour 1 tbsp of the egg batter into each muffin cup.
  5. Bake until the quiches puff and start to turn golden 15 to18 minutes. Let cool. Mini quiches can be frozen until a later date. Freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for 5 to 10 minutes.

Whole Wheat Pear Muffins

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 C whole wheat flour
  • ¼ t salt
  • ½ t baking powder
  • ½ t baking soda
  • ¼ t cinnamon
  • ¼ t ginger
  • ½ C cold butter (or coconut oil), cut into small chunks
  • 1 C oats
  • ¾ C any of the following: Asian pears, pears, apples, parsnips, carrots, squash, persimmons, (grated)
  • ½ C any of the following: figs, berries, cherries (pits removed), chopped
  • ¼ C honey (or maple syrup)
  • ¼ C maple syrup
  • 1 egg (or use ground up flaxseeds and water)
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • (optional: almonds or walnuts, chopped, for topping)

Instructions:

  1. Position the rack in the center of the oven and pre-heat to 350F.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or hands until coarse meal or small (pea sized) chunks remain. Stir in oats through fruit. Set in the freezer while you assemble the wet ingredients.
  3. In a separate bowl whisk honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop about 3T of batter into each compartment of a greased muffin pan (should yield 1 dozen). Top with nuts if desired, pressing them gently into the batter. Bake for about 20-22 minutes, or until a toothpick comes out clean and the center of the muffin springs back when touched.
  5. Remove from the oven and cool for about 5 minutes in the pan. Transfer to a cooling rack and cool completely.

Honey Baked Kabocha Squash

Recipe by Carol Peterson

Ingredients:

  • 1 Kabocha squash
  • 2 tbsp olive oil
  • 4 tbsp honey
  • 1 tbsp grated fresh ginger
  • ½ tsp salt

Instructions:

  1. Preheat Oven to 325º. First steam the Kabocha. Clean outside and place entire squash in a vegetable steamer for about 10 minutes.
  2. Take out and cool to a point you can handle it.  Peel it using a vegetable peeler.
  3. Cut the squash in half, scoop out the seeds (which can be toasted) and cut into chunks.
  4. Mix all other ingredients.
  5. Put squash chunks in a big bowl and pour sauce over them and mix to coat.
  6. Place in a single layer and bake for 20 minutes until tender with pierce of fork.

Collard Greens and Prosciutto Panino

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 Tbs 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.

Author Uncle Vern

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