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Recipes Inspired by the Box!
Mon/Tues/Wed, Sept 19-21, 2016

At a Glance – Recipes Inspired by the Box

Roasted Pear and Arugula Salad with Walnuts

Pear and Gorgonzola Pizza

Fresh and Simple Juice

Apple Butter

Eggplant Parmesan

Scalloped Potatoes and Carrots


Roasted Pear and Arugula Salad with Walnuts

Recipe by Carol Peterson

Ingredients:

  • 2-4 firm pears
  • 1 tbsp butter melted
  • 2 tbsp sugar
  • 1 ½ tbsp. olive oil
  • 2 tsp white wine vinegar
  • ½ tsp salt
  • Ground pepper
  • 1 bunch of arugula washed and torn into bite size pieces (may add other greens also)
  • 2 ounces Parmesan cheese
  • 1 cup walnuts

Instructions:

  1. Preheat Oven to 500°.
  2. Cut the pears lengthwise into thick wedges. Toss with butter and sugar.  Place on baking sheet and roast in oven for 10 minutes or until golden.
  3. Flip to do both sides.  Let pears cool.
  4. Toast walnuts in dry pan.
  5. Whisk the olive oil, vinegar, salt and pepper.
  6. Toss all together and drizzle dressing over.

Pear and Gorgonzola Pizza

Recipe by DeMaCuisine for Abundant Harvest Organics

Ingredients:

  • 1 large red onion, thinly sliced
  • 1 T honey
  • 1-2 ripe pears, thinly sliced
  • ¼ to ½ C gorgonzola
  • 1-2 t olive oil
  • 1 pizza crust
  • pepper
  • honey, for serving

Instructions:

  1. Pre-heat oven to 425F.
  2. Add onion and honey to a dry skillet. Cook over medium-low or low heat for 20-30 minutes, or until onions are caramelized, stirring occasionally.
  3. Roll out crust on a greased baking sheet. Poke all over with a fork, if desired. Bake for 5 minutes.
  4. Top crust with a drizzle of olive oil, pear, onion, pepper, and gorgonzola. Bake for 7-10 minutes, or until crust is done and cheese is melted.
  5. Drizzle with honey and serve.

Fresh and Simple Juice

Recipe by AHO Kitchen Team

Ingredients:

  • 2 red apples
  • 5 large carrots
  • 2 oranges (peels removed)
  • 3/4″ piece of ginger (a great natural headache remedy!)

Instructions:

  1. Process all ingredients through juicer, or blend in blender and strain. Enjoy cold, and keep refrigerated. Use within 1-2 days.

Apple Butter

Recipe by Carol Peterson

Ingredients:

  • 8-10 peeled, cored, cubed apples
  • ½ c water
  • ¼ c brown sugar
  • ½ tsp cinnamon
  • ½ tsp allspice

Instructions:

  1. Toss the apples in the sugar and spices.
  2. Place all in the crockpot. Place on low for all night or all day.
  3. Turn to high and cook two more hours.
  4. For a smooth butter use an immersion blender until it is a desired consistency. Makes about 1 pint of apple butter. Store in the refrigerator.

Eggplant Parmesan

Recipe by Carol Peterson

Ingredients:

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3-4 tbsp garlic chives
  • ½ tsp red pepper flakes
  • 3-4 peppers roasted, peeled and seeded, chopped
  • 3 tbsp chopped parsley
  • 28 ounces tomatoes, crushed with your hands
  • 3 tbsp chopped basil
  • 1 tbsp chopped oregano
  • Salt and pepper
  • Honey to taste
  • 5 cups bread crumbs
  • 3 tbsp chopped parsley
  • 1 tbsp chopped oregano
  • 1 tbsp thyme
  • Salt and pepper
  • 2 tbsp water
  • 6 eggs, beaten
  • 2 eggplant cut into ½ inch rounds
  • Flour for dredging
  • Olive oil for frying
  • Roasted pepper sauce
  • 12 ounces Mozzarella cheese, grated
  • ¾ cup Parmesan cheese, grated

Instructions:

  1. Preheat Oven to 400º.
  2. Place bread crumbs in large bowl and add herbs, ½ tsp salt and pepper.
  3. In another bowl whisk eggs and water together.
  4. Season eggplant on each side with salt and pepper and dredge in flour, then dip in egg and then dredge in bread crumbs.  Shake off extra and place on greased baking sheet.
  5. Heat oil in pan, when hot place eggplant in pan and fry until golden brown.
  6.   In baking dish place some sauce in bottom and layer with eggplant and cheese.  Repeat 3 times.  Bake for 30 minutes.

Scalloped Potatoes and Carrots

Recipe by Carol Peterson

Ingredients:

2 cups water
• 6 cups potatoes thinly sliced
• 2 medium onions, thinly sliced
• 4 medium carrots, diagonally sliced
• 3 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• 1/8 tsp pepper
• 2 tbsp fresh tarragon
• 1 ½ c milk
• 1 ½ c grated cheddar cheese

Instructions:

  1. Boil potatoes, carrots, and onions cover and Cook for 10 minutes or until fork tender.
  2. In a medium saucepan, melt butter, and stir in flour, water, salt, pepper and tarragon.
  3. Add the milk and blend well.
  4. Bring to a boil over medium heat, stirring until thickened and smooth.
  5. Stir in the cheese, cook over low heat, stirring constantly until cheese melts.
  6. In a lightly greased 9×13 inch baking dish, layer half the potato, onion and carrot mixture. Top with half of the cheese sauce.
  7. Repeat. May sprinkle the top with a bit of parsley. Bake, covered for 30 min at 375º or until they are tender. Remove cover the last 10 minutes of baking to become a golden brown.

 

Author Uncle Vern

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