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Recipes Inspired by the Box!
Fri/Sat, June 17-18, 2016

At a Glance – Recipes Inspired by the Box

Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream

Sausage, Zucchini and Pepper Pasta

Watermelon and Mint Gazpacho

Broiled Summer Squash

Tomatillo Salsa Verde

Peach and Nectarine Crisp with Maple Cream Sauce


Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream

Recipe by Carol Peterson

Ingredients:

  • 8 small potatoes, scrubbed and dried
  • 4 tsp olive oil
  • ¼ tsp salt
  • 3 pieces bacon, finely diced
  • 4 cups broccoli florets, coarsely chopped
  • ¾ cup grated Cheddar cheese

Avocado Cream:

  • 2 scallions thinly sliced, greens reserved
  • 1 avocado, peeled & seeded
  • 2 Tbsp sour cream
  • 2 Tbsp lime juice
  • ¼ cup cilantro leaves (optional)  (May substitute parsley for cilantro)
  • 1 clove garlic
  • ¼ tsp salt

Instructions:

  1. Preheat Oven to 450º. Pierce potatoes with fork and wrap in paper towels. Microwave on high for 13 to 15 minutes until potatoes are cooked through.
  2. Remove and cool until potatoes are easy to handle.  Slice potatoes in half lengthwise.
  3. Using a spoon, scoop all but 1/8 inch of the inside of potato, leaving skin intact.
  4. Scooped potato may be reserved for another use.
  5. Brush inside and outside of potato with oil and sprinkle with salt.
  6. Place potato, skin side down, on a baking sheet and bake until skins are crisp and edges are golden brown, 20 minutes.

Filling:

  1. Steam broccoli until crisp-tender.  Drain and set aside.
  2. Cook bacon until crisp, crumble and set aside.
  3. Toss broccoli with cheese and spoon filling evenly among potato skins.
  4. Lower oven to 400º and return potatoes to oven until cheese is melted.
  5. Spoon 1 Tbsp of the avocado cream on top of broccoli filled potatoes, top with scallion greens and 1 tsp crisp bacon bits.
  6. Combine all ingredients for Avocado Cream in small bowl, dump in food processor and process on high until smooth.

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.
  4. Add ½ of wine and remaining ingredients, except for cheese and sauté until tender.
  5. Add remaining wine to chicken stock and cook until it has reduced to a thick sauce, about 20 minutes.
  6. After sauce has reduced, add cooked sausage and stir to heat through.
  7. Toss pasta with the sauce to coat.
  8. Sprinkle the Parmesan cheese. Serve warm

Watermelon and Mint Gazpacho

 

Recipe and photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2½ – 3 C watermelon (or cantaloupe or honeydew or mixture of all 3), seeds removed, cut into large chunks
  • 2 t balsamic vinegar
  • 1-2 t maple syrup
  • ¼ to ½ C orange juice
  • 10 to 12 large or 15-20 small mint leaves

Instructions:

  1. Blend all ingredients until smooth.
  2. Then either: Chill and serve as a gazpacho.
  3. Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
  4. Make into a sorbet in an ice cream canister (freeze according to manufacturer’s directions).

Broiled Summer Squash

Recipe by Carol Peterson

Ingredients:

  • Summer Squash, any variety
  • Tomatoes
  • Mozzarella cheese
  • Fresh savory

Instructions:

  1. Preheat oven to 350° Take the squash and cut in half. Scoop out the insides with a melon baller and drizzle olive oil down the length of the squash.
  2. Salt and pepper the squash.
  3. Wash and add the diced tomatoes down the center.
  4. Cook at 350° for 20 minutes.
  5. Remove and add grated mozzarella cheese and diced savory herb. Broil till just brown.

Tomatillo Salsa Verde

Recipe by Carol Peterson

Ingredients:

  • 1 lb tomatillos
  • ½ cup chopped white onion
  • ½ cup cilantro
  • 1 tbsp fresh lime juice
  • ¼ tsp sugar
  • 2 Jalapeno peppers, stemmed, seeded and shopped
  • Salt to taste

Instructions:

  1. Remove papery husks from tomatillos and rinse well. Roast.
  2. Cut in half and place cut side down on a foil-lined baking sheet.
  3. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
  4. Place tomatillos, lime juice, onion, cilantro, chili peppers, and sugar in food processor or blender and pulse until all ingredients are finely chopped and mixed.
  5. Season to taste with salt. Cool in refrigerator. Serve with chips or as topping to a side dish.

Peach and Nectarine Crisp with Maple Cream Sauce

Recipe by Carol Peterson

Ingredients:

Maple Cream Sauce:

  • 1 ½ cups heavy cream
  • 5 tbsp pure maple syrup
  • 3 tbsp light corn syrup

Peach and Nectarine Crisp:

  • 1 cup flour
  • ½ cup sugar
  • ½ cup brown sugar packed
  • ½ tsp cinnamon
  • Dash of nutmeg
  • ¼ tsp salt
  • 1 stick cold butter
  • 5-6 cups sliced fruit a mix or same kind
  • Grated zest and juice of ½ lemon
  • 2 tbsp maple syrup

Instructions:

  1. To make cream sauce:  This needs to chill before serving.  Pour the cream into a saucepan; add the maple syrup and corn syrup.  Cook over moderate heat stirring constantly until the sauce thickens, about 20 minutes.  Chill for at least an hour before serving over warm crisp.
  2. Preparing the crisp:  Preheat oven to 350º.  Start with crumb mixture.  In a medium bowl combine the flour, sugars, cinnamon, nutmeg and salt.
  3. Cut the butter into pieces.  Add the butter to the bowl and use a fork to cut it into the flour mixture.  The mixture should be moist and crumbly.
  4. Place the fruit in a bowl and add the lemon zest to the fruit.
  5. Mix in the lemon juice and maple syrup and gently stir the fruit to combine.
  6. Pour fruit into an 8 x 12 dish.  Top with crumb mixture.  Cover with foil and bake for 15 minutes.
  7. Remove the foil and bake for 30 minutes more.
  8. Serve warm crisp in a dish and drizzle with maple cream sauce.

Author AHO Kitchen Team

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