was successfully added to your cart.

Recipes Inspired by the Box!
Sept 2-3, 2016

At a Glance – Recipes Inspired by the Box

Nutty Strawberry Salad

Tomato Pie with Kale Pesto

Summer Pizza

Broccoli and Goat Cheese Wraps

Slow Cooked Pork Chops with Spiced Honey and Grapes

Summer Squash Pancakes with Basil Chive Sauce


Nutty Strawberry Salad

StrawberrySalad-JohnandJanelle3

Recipe by Carol Peterson

Ingredients:

  • ¼ cup apple cider vinegar
  • dash of Worcestershire sauce
  • ¼ cup sugar
  • 1 tbsp butter
  • 1 cup olive oil
  • ½ cup slivered almonds
  • ¼ tsp paprika
  • 1 basket strawberries
  • head of red leaf or romaine lettuce, chopped (Also may use chard, kale or mustard greens)

Instructions:

  1. In a bowl mix the vinegar, sugar, oil, paprika, and Worcestershire sauce.
  2. Cover and refrigerate overnight or at least 6 hours.
  3. Melt butter in skillet, stir in almonds and cook until golden brown.
  4. Remove and cool. In a bowl toss the strawberries, greens, and almonds. Mix with dressing just before serving.

Tomato Pie with Kale Pesto

Pesto10s

Recipe by Carol Peterson

Ingredients:

  • 2 cups packed fresh kale
  • 3 cloves garlic
  • ⅓ cup walnuts or pine nuts (toasted)
  • ½ cup grated Romano cheese
  • ¼ cup olive oil
  • ⅔ cup ricotta cheese
  • Dough for 1 (9 inch) pie tin or pizza dough
  • 2 cups sliced tomatoes
  • 2 oz mozzarella cheese

Instructions:

  1. Place kale, garlic and nuts in food processor and pulse several times until kale is broken up.
  2. Add Romano cheese and puree until blended, but chunky. Drizzle olive oil in while processor is still on and process until mixture becomes thick pesto sauce.
  3. Transfer to medium bowl and mix with ricotta cheese.
  4. Spread dough onto a cookie sheet in pizza fashion. Spread kale pesto on crust or dough, leaving a 2 inch border.
  5. Top with sliced tomatoes, and fresh mozzarella.
  6. Gently fold sides of dough, crimping slightly to form a rustic pie. Bake 15 to 20 min until cheese is melted and crust golden. Makes 6 slices.

Summer Pizza

SummerPizza-8

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • ¼ C tomato sauce (optional – could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • ¼ C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • ½ C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping

Instructions:

  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
  4. Serve topped with fresh basil.

Broccoli and Goat Cheese Wraps

BroccoliWraps-4

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 T olive oil
  • 2 C broccoli (or combo of: broccoli, cauliflower, onions, shallots, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, summer squash), chopped or cut into bite sized pieces
  • to taste salt
  • 2 cloves garlic, diced
  • 1 t fresh ginger, diced
  • 1 t white vinegar or lemon juice
  • 1 T plain yogurt (or silken tofu)
  • 1 T mayo (or silken tofu)
  • 2 oz. goat cheese or feta
  • 1 T fresh herbs (combo of any: basil, dill, or parsley), chopped
  • pinch cayenne
  • to taste salt
  • 2 tortillas
  • olives or capers (optional), chopped
  • nuts (any: almonds, peanuts, pecans), chopped
  • lettuce or spinach (or kale, chard, or other greens), shredded
  • 2-3 T parmesan, grated

Instructions:

  1. Heat a skillet over medium-low heat. Add oil. When oil is hot, add broccoli (and other veggies, if using) and salt. Cook for 7-8 minutes, stirring occasionally, until veggies are tender-crisp. Add garlic and ginger and cook for 1 minute more. Remove from heat and set aside.
  2. Whisk together vinegar through salt. Taste and adjust seasoning if desired.
  3. Divide veggie mixture between tortillas. Top with dressing, olives or capers, nuts, greens, and parmesan. Roll up to serve.

Slow Cooked Pork Chops with Spiced Honey and Grapes

Recipe by Carol Peterson

Ingredients:

  • 2 Tbsp butter
  • 3 lbs thick cut pork chops or boneless spareribs
  • 4 Tbsp flour
  • 1 ½ cups red or black grapes
  • 1/3 cup honey
  • 2 cinnamon sticks, broken in half
  • 3-5 whole cloves
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp pepper

Instructions:

  1. Slow Cooker: Melt butter in frying pan over med. high heat.
  2. Dust pork with flour and brown slowly in the melted butter.
  3. Put pork in slow cooker with remaining ingredients.  Cook on low for 6-8 hours and serve hot.
  4. Oven variation: Preheat oven to 325º.
  5. Using a lidded sauté pan or casserole, brown meat per slow cooker directions.
  6. Remove pan from heat and set pork aside.
  7. Stir remaining ingredients into pan drippings and place meat back in pan or casserole dish.
  8. Cover and bake in the oven for 50-60 minutes or until pork is tender.  Serve hot.

Summer Squash Pancakes with Basil Chive Sauce

pancakes10

Recipe by Carol Peterson

Ingredients:

Summer Squash Pancakes

  • 2 squash, grated
  • 2 carrots, grated
  • 1-2 diced sweet peppers
  • 1 ¼ tsp salt
  • ¼ c flour
  • 1 ½ tsp sugar (optional)
  • 1 ½ tsp pepper
  • 2 egg whites
  • olive oil

Basil Chive Cream Sauce

  • ¾ c sour cream
  •  ¼ c chopped basil
  • 2 tbsp chopped fresh garlic chives
  • salt and pepper to taste

Instructions:

  1. Pancakes: Shred squash and carrots into colander and toss with salt, let stand for 20 min.
  2. Then take handfuls at a time and squeeze all the liquid out.
  3. Transfer to a large bowl and combine with flour, sugar (optional), pepper, and sweet peppers.
  4. Using a mixer beat egg whites with salt until they form stiff peaks. Fold into veggies.
  5. In heated skillet with olive oil spoon ¼ c mixture into pan and flatten with a spoon. Cook until golden brown. Place on plate sprinkle with a bit of salt and a dollop of cream sauce.

 

Author Uncle Vern

More posts by Uncle Vern

Leave a Reply