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Recipes Inspired by the Box!
Fri/Sat, Dec 9-10, 2016

At a Glance – Recipes Inspired by th e Box

Oven baked Rutabaga fries

Caramelized Butternut Squash

Beet, Carrot, Apple Salad

Stewed Collard Greens with Fennel

Vegetable Stir Fry

Popcorn Balls


Oven baked Rutabaga fries

Recipe by Carol Peterson

Ingredients:

  • Rutabagas
  • Olive oil
  • Salt
  • garlic powder
  • paprika

Instructions:

  1. Preheat oven to 425°
  2. Peel Rutabagas and slice into ¼ inch rounds, or cut into strips. Place in zip top bag with olive oil and shake.
  3. Spread oil-coated rutabaga pieces on a baking sheet and sprinkle with salt.
  4. Cook about 12 minutes, turning twice.
  5. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika.

Caramelized Butternut Squash

Recipe by Carol Peterson

Ingredients:

  • 1 large or 2 medium butternut squash
  • 6 tbsp butter, melted
  • ¼ c light brown sugar, packed
  • 1 ½ tsp salt
  • ½ tsp freshly ground pepper

Instructions:

  1. Preheat oven to 400.
  2. Cut off and discard the ends of the squash.
  3. Cut squash in half, remove the seeds, peel or trim off outer skin.
  4. Cut the squash into 1 ¼ inch cubes and place them in a mixing bowl.
  5. Add melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer on the baking sheet.
  6. Roast for 45 to 55 min., until the squash is tender and the glaze begins to caramelize. While roasting turn the squash a few times with a spatula to be sure it browns evenly. Serve hot.

Beet, Carrot, Apple Salad

Recipe by Carol Peterson

Ingredients:

  • Dressing:
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon or lime
  • 2 tbsp sherry vinegar
  • ¾ c olive oil
  • salt and ground black pepper
  • Salad:
  • 1 lb beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 apple cored, peeled and cut in matchsticks
  • 1 daikon peeled and cut into matchsticks (depending on size,should be same size as apple)
  • 1 bunch flat leaf parsley, stems removed (no parsley? try kale instead)

Instructions:

  1. Make salad ahead the night before using.
  2. In a large bowl combine the orange zest and juice, lime or lemon zest and juice and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
  3. In the same bowl, layer beets,carrots, apple and Daikon. Season with additional salt and pepper to taste. Toss salad night before serving, then top with parsley leaves or chopped kale.
  4. To cut the veggies and fruit you may want to use a mandolin or food processor that has a julienne or large shredding blade.
  5. Apply the dressing prior to serving.

Stewed Collard Greens with Fennel

Recipe by Carol Peterson

Ingredients:

  • 8 strips bacon cut into  ½ inch pieces
  • 1 fennel bulb, halved and thinly sliced
  • 1 stick butter
  • 2 cups water
  • 1 bunch collard greens, stems removed, leaves cut into ½ inch strips
  • 1 bunch mustard greens, stems removed, leaves cut into ½ inch strips
  • Salt
  • hot sauce

Instructions:

  1. Cook the bacon in a large saucepan over medium high heat until crisp.
  2. Add the fennel and butter and cook until the fennel is tender. Add the water and simmer for 10 min.
  3. Add the greens and cook until very soft. Season with salt and hot sauce, to  taste. May add some green garlic or other greens for some flare.

Vegetable Stir Fry

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp olive oil
  • 1 leek
  • 2 cloves garlic
  • sprinkle of sea salt
  • 2 c broccoli
  • 3-4 turnips thinly sliced,peeled
  • 1 carrot chopped or grated
  • 1 c mushrooms sliced
  • 1 bunch kale thinly sliced, stock removed
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp white cooking wine
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or apple cider vinegar
  • 1 tsp molasses
  • ⅛ tsp ginger powder
  • pinch red pepper flakes.

Instructions:

  1. Slice leek in thin slices up to dark green and including a bit of it. Dice the garlic. Saute the leek and garlic in oil.
  2. Prepare other veggies, chopping, peeling and cutting into bite size pieces and place in pan with leeks and garlic. On med to high heat stir and fry the veggies for about 5 min.
  3. In a small bowl, add soy sauce, cornstarch, cooking wine, sesame oil, vinegar, molasses, ginger powder and pepper flakes, stir until combined and mixed evenly.
  4. Add the sauce mix to the veggies and cook until fork tender. Continue stirring so the bottom does not burn.
  5. Serve over steamed rice or with some grilled chicken.

Popcorn Balls

Recipe by Carol Peterson

Ingredients:

  • ¾ c light corn syrup
  • 2½ c + 2 Tbsp powdered sugar
  • ¼ c butter
  • 1 c marshmallows
  • 2 tsp cold water
  • 5 qt popped popcorn

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.

Author Uncle Vern

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