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Recipes Inspired by the Box!
Fri/Sat Nov. 11-12, 2016

At a Glance – Recipes Inspired by the Box

Sweet Potato and Apple Casserole

Vegetable Stir Fry

Creamy Root Soup

Carnitas

Carrot, Radish, Cabbage Slaw

Persimmon and Pear bread


Sweet Potato and Apple Casserole

Recipe by Carol Peterson

Ingredients:

  • 3 sweet potatoes, peeled & quartered
  • ½ cup firmly packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 large apples, peeled, cored and cut into ¼ inch rings
  • Topping:
  • ¼ cup flour
  • ¼ cup firmly packed brown sugar
  • ¼ cup butter
  • ¼ cup chopped pecans

Instructions:

  1. Preheat Oven to 350º.
  2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 min, or until tender but firm. Drain, cool and cut into ¼ inch slices.
  3. Lightly grease 8 x 11 inch baking dish.
  4. In a small bowl, mix brown sugar, cinnamon & nutmeg.
  5. Layer sweet potatoes, brown sugar mixture and apples in prepared baking dish.
  6. In a medium bowl mix topping ingredients and sprinkle over apples. Bake in oven for 30 min or until lightly browned.

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.

Creamy Root Soup

Recipe by Carol Peterson

Ingredients:

  • Butternut or acorn squash, peeled and seeded
  • Turnips, potatoes, sweet potatoes, rutabagas, carrots, or any root vegetable you have an abundance of, peeled
  • Olive oil
  • Salt and pepper
  • 3 cups chicken broth
  • Sprigs of fresh thyme, rosemary or other herb
  • A couple of pinches of parsley or hot pepper flakes
  • 1 cup cream

Instructions:

  1. Cut squash and other large vegetables into wedges.  Cut carrots into sticks.  Drizzle all with olive oil and sprinkle with salt and pepper. Have enough vegetables to fill a baking sheet and roast until all are fork tender.
  2.   Transfer to a dutch oven.  Add chicken broth and bring to a boil with sprigs of herbs.
  3.   When vegetables are very soft; blend together so the mixture becomes creamy.
  4.   Add parsley or hot pepper flakes (or both) and salt and pepper to taste.
  5. Stir in cream before serving.  Top with bread sticks or croutons.

Carnitas

Recipe by Carol Peterson

Ingredients:

  • 2 to 4 pound pork roast
  • 1 bunch cilantro
  • 1 jalapeno pepper
  • 1 bottle lager beer
  • 4 garlic cloves, chopped

Instructions:

  1. Place pork in a slow cooker.
  2. Chop cilantro, garlic gloves and jalapeno pepper and sprinkle on roast
  3. . Pour bottle of beer over roast. Cook for 6-8 hours.
  4. When done pull meat apart. Serve in tortillas with chopped cabbage, grated cheese, sour cream and salsa. You may squeeze a fresh lime over prior to eating

Carrot, Radish, Cabbage Slaw

Recipe by Carol Peterson

Ingredients:

Dressing:

  • 3 tbsp peanut butter
  • 3 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 tbsp lemon juice

Salad:

  • 3 cups shredded cabbage
  • 4 carrots , grated
  • 4 green onions, sliced very thin
  • 4 radishes, sliced thinly
  • 1 tsp sesame seeds to top
  • ¼ cup chopped peanuts to top

Instructions:

  1. Whisk all dressing ingredients together in a bowl.
  2. In a salad bowl combine all veggies and dress.
  3. Top with sesame seeds and peanuts.
  4. Serve after preparation or chill before serving.

Persimmon and Pear bread

Recipe by Carol Peterson

Ingredients:

  • 2¼ c flour
  • ½ c packed brown sugar
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp cloves
  • 1 c plain yogurt
  • ⅓ c honey
  • ¼ c canola oil
  • 1 tsp vanilla
  • 2 eggs lightly beaten
  • ⅓ c finely diced ripe pears
  • ½ c persimmon puree
  • ¾ c chopped pecans

Instructions:

  1. Preheat oven to 375°
  2. Coat 2 loaf pans with cooking spray. In a large bowl combine dry ingredients. In another bowl combine yogurt and moist ingredients. Fold the moist and dry ingredients together.
  3. Fold in the persimmon puree, pears, and pecans.
  4.   Bake for 30 minutes or until toothpick inserted comes out clean.

Author Uncle Vern

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