Recipes Inspired by the Box!
July 25-26, 2016

At a Glance – Recipes Inspired by the Box

Stone Fruit Chips

Daikon Fettuccine with Tomato Basil Sauce 

Screaming Stuffed Jalapeno Poppers

Scalloped Hasselback Potatoes

Creamy Cucumber and Tomato Salad

Tomato and Watermelon Salad


Stone Fruit Chips

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C stone fruit, sliced about 1/4″ thick
  • 1-2 t coconut, canola, or vegetable oil (melted – coconut)
  • 2-3 t maple syrup
  • pinch of any or all: cinnamon, nutmeg, all spice, ginger
  • tiny pinch salt
  • Greek yogurt or silken tofu
  • maple syrup

Instructions:

  1. Pre-heat the oven to 200F.
  2. Lay fruit on a parchment paper or silpat lined baking sheet. Bake for 30 minutes.
  3. Whisk together oil through salt.
  4. Flip fruit then brush with seasoned oil. Return to oven for 30 minutes.
  5. Flip fruit and brush the other side with seasoned oil. Return to oven for 3-5 hours, or until fruit is dried (place some on a cooling rack if it dries out faster than others), flipping every 30 minutes.
  6. Serve on their own or dipped in yogurt/tofu sweetened with maple syrup.

Daikon Fettuccine with Tomato Basil Sauce

Recipe by Carol Peterson

Ingredients:

  • Daikon radish
  • 1 15 ounce can tomatoes
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-2 tsp sugar
  • 1 tbsp chopped fresh basil leaves
  • salt
  • ground black pepper
  • 1-2 tsp rosemary, chopped

Instructions:  

With a vegetable peeler remove the outer skin of the Daikon. Continue down slicing the length of the Daikon with the vegetable peeler, creating long, narrow ribbons of radish that should look like noodles. Soak the radish “noodles” in a bowl of cold salted water for 15 to 20 minutes.

Making the tomato basil sauce: In a medium saucepan, heat the oil and add the onion and garlic. Saute until softened. Add the tomatoes along with the tomato juice, sugar, and 1 tsp salt. Bring to a boil, stirring often until the sauce is thick, about 10 to 15 minutes. Stir in the basil and rosemary and season with salt and pepper to taste.

Drain the radish “noodles” and dry them with a kitchen towel. Add to the sauce and toss gently over medium heat. Cook until just heated through.


Screaming Stuffed Jalapeno Poppers

 

Recipe by Carol Peterson

Ingredients:

  • 1 pkg cream cheese at room temp
  • 2 cloves garlic, chopped
  • 1/8 cup sun dried tomatoes
  • Chopped fresh basil leaves
  • Pinch of salt
  • 8-10 jalapeño peppers
  • ½ lb thinly sliced bacon

Instructions:

  1. Mix package of cream cheese with all ingredients except peppers and bacon. Mix until smooth.
  2. Slice pepper lengthwise.  Not to cut in half just enough to get seeds out and stuff.
  3. Use a pastry bag or something that you can get the filling in easily.  Wrap each pepper with 1-2 strips of bacon, securing the opening to the pepper.
  4. Secure bacon with a toothpick.
  5. BBQ the peppers until they are lightly roasted or until the bacon is fully cooked.  (You may also place the peppers on some foil on the BBQ in the event they are cooking too fast.)

Scalloped Hasselback Potatoes

 

Recipe by Carol Peterson

Ingredients:

  • potatoes (however many you need to feed the fam)
  • cube of super cold butter
  • cheese of your choice

Instructions:

  1. Preheat oven to 400°
  2. Scrub your potatoes until clean.
  3. Using a sharp knife, make slices across the potato being sure to stop before reaching the bottom. About ⅛ inch thick.
  4. Cut your cube of butter into slices and shove in the potato every other  space.
  5. Cut your cheese the same so you have alternated butter, cheese, butter cheese. Transfer to a baking sheet. Season with salt and pepper (optional). Drizzle olive oil on top of potatoes.
  6. Bake for about 45 minutes to an hour. When done, you can drizzle with heavy cream, add shredded cheddar cheese, and bake for an additional 10 to 15 minutes. Top with Greek-style yogurt and chopped basil.

Creamy Cucumber and Tomato Salad

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

Dressing:

  • 1/2 C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar

Salad:

  • 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds

Instructions:

  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

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.

Author AHO Kitchen Team

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