Recipes Inspired by the Box!
Fri/Sat, July 8-9, 2016

At a Glance – Recipes Inspired by the Box

Charm City Corn

Italian Fresh Vegetable Salad

Tomato and Watermelon Salad

Sausage, Zucchini and Pepper Pasta

Brown Butter Sage Sauce

Summer Smoothie


Charm City Corn

Recipe by Carol Peterson

Ingredients:

  • 1 cup milk
  • Pinch of salt
  • 4 ears of corn cut into thirds
  • 4 Tbsp butter
  • 2 tsp Old Bay seasoning
  • Dash of green hot sauce
  • Salt to taste

Instructions:

  1. Bring 2 cups water, milk and pinch of salt to a boil in a pot.
  2. Add corn and cook until crisp-tender, 5 minutes, and then drain.
  3. In the same pot, melt butter with Old Bay seasoning, green hot sauce, and salt.
  4. Toss the corn in the spicy mixture.

Italian Fresh Vegetable Salad

Recipe by Carol Peterson

Ingredients:

  • Red Onion
  • Tomatoes
  • Cucumbers
  • Bell Peppers
  • Sweet Peppers
  • Avocado
  • Radishes
  • Carrots

Dressing:

  • 1 ½ cups wine vinegar
  • 2/3 cup oil
  • ¾ cup sugar
  • Salt and pepper

Instructions:

  1. Wash vegetables and cut into bite size pieces and place in a bowl with a tight fitting lid.
  2. Pour dressing over vegetables and cover.
  3. Marinate in the refrigerator for 1 ½ hours, rotating bowl so all vegetables have been covered.
  4. Drain and serve or serve with a slotted spoon. This dressing can be saved, added to, and reused. This dressing is also good for 5 bean salad.

Tomato and Watermelon Salad

Recipe by Carol Peterson

Ingredients:

  • 1 large watermelon, cut into 1 inch cubes
  • 4 tomatoes, cut into 1 inch dice
  • 1 c crumbled feta cheese
  • 12 mint leaves sliced thinly
  • ¼ c olive oil
  • 1 sweet onion thinly sliced
  • 2 tbsp white balsamic vinegar
  • pinch coarse salt to taste
  • pinch ground black pepper to taste

Instructions:

  1. Gently mix watermelon, tomatoes, mint, onion and feta cheese in a large bowl.
  2. Whisk olive oil, vinegar, salt, and pepper.
  3. Together in small bowl, drizzle dressing over salad and gently toss to coat.

Sausage, Zucchini and Pepper Pasta

Recipe by Carol Peterson

Ingredients:

  • 8 ounce package penne pasta
  • 1/8 tsp black pepper
  • ½ pound sausage
  • 1 tbsp chopped hot peppers
  • ¼ onion, diced
  • ¼ c Marsala wine
  • 1 tbsp garlic chives
  • 1-2 bell peppers, chopped
  • 2 tbsp olive oil
  • 1-2 zucchini squash, diced
  • ¼ tsp oregano
  • ½ cup sliced mushrooms
  • ¼ tsp salt
  • 2 cups chicken stock
  • 3 tbsp grated Parmesan cheese

Instructions:

  1. In a large pot cook pasta in boiling salted water until done. Drain.
  2. In a large skillet cook sausage until brown. Remove from pan.
  3. Sauté onion and garlic chives until soft. Add ½ of wine and remaining ingredients, except for cheese and sauté until tender. Add remaining wine to chicken stock and cook until it has reduced to a thick sauce, about 20 minutes.
  4. After sauce has reduced, add cooked sausage and stir to heat through.
  5. Toss pasta with the sauce to coat. Sprinkle the Parmesan cheese. Serve warm.

Brown Butter Sage Sauce

Recipe by AHO Kitchen Team

Ingredients:

  • 4 tbsp butter
  • 8 Fresh sage leaves
  • juice from half a lemon
  • your choice of pasta

Instructions:

  1. Melt four tablespoons of butter in a pan and cooking until the first hints of golden brown start to appear in the butter.
  2. Add eight fresh sage leaves and remove the pan from heat.
  3. Stir in the juice from half a lemon and set aside.
  4. Add cooked pasta and a small amount of pasta water to butter sauce pan and return to heat.
  5. Stir in Parmesan cheese and enjoy.

Summer Smoothie

 

Adapted from Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 C Greek yogurt (or any yogurt)
  • ½ to 1 C milk (any type)
  • 1 C peaches/nectarines, roughly chopped
  • ¾ C strawberries, fresh
  • ½ C strawberries, frozen
  • ¼ C blueberries, frozen
  • ½ C blueberries, fresh
  • 1 large or 2 small bananas, frozen, broken into chunks
  • 1 T honey
  • 1 C kale, roughly chopped
  • 1 t lemon zest
  • ½ t fresh basil

Instructions:

  1. Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
  2. Freeze leftovers in half pint jars.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

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