Recipes Inspired by the Box!
Mon/Tues/Wed, July 11-13, 2016

At a Glance – Recipes Inspired by the Box

Corn Pudding

Italian Potato Casserole with Sweet Peppers

Basil Pesto

Basil and Summer Squash Risotto

Summer Squash Pancakes with Basil Chive Sauce

Tomato Pie with Kale Pesto


Corn Pudding

 

Recipe by Carol Peterson

Ingredients:

  • ½ c butter
  • 1 cup cream cheese
  • 5 c fresh corn kernels
  • 3 tbsp chopped fresh basil
  • 1 c diced onion
  • 1 tbsp sugar
  • 4 eggs
  • 1 tbsp salt
  • 1 c milk
  • ¾ tsp ground black pepper
  • 1 c half and half
  • 1 c shredded cheddar cheese

Instructions:

  1. Preheat oven to 350F. Melt butter in a large skillet, add corn and onion, sauté for 5 min. Remove from heat and cool.
  2. Whisk together eggs, milk and half and half.
  3. Gradually whisk in cream cheese until blended.
  4. Whisk in basil and next 3 ingredients; stir in corn mixture and ¾ c cheddar cheese.
  5. Spoon into a greased 2 qt baking dish, sprinkle with remaining ¼ c cheddar cheese. Bake at 350 for 40-45 min.

Italian Potato Casserole with Sweet Peppers

Recipe by Carol Peterson

Ingredients:

  • 1 lb potatoes, peeled, cut into even pieces, boiled until tender and sliced
  • 1 Tbsp olive oil
  • ½ lb mushrooms, sliced (optional)
  • 1 medium red or green bell pepper, sliced
  • ½ lb Italian sweet peppers, sliced
  • ½ medium onion, chopped
  • 3 eggs, beaten
  • ¼ tsp seasoning salt
  • 1 ½ cups cream or whole milk
  • ½ lb bacon, fried and crumbled
  • 2 large tomatoes, peeled, seeded and chopped
  • Pepper to taste

Instructions:

  1. After potatoes have been cooked and drained, place the sliced potatoes in a 9″ oven proof dish.
  2. Sauté onions and mushrooms until just soft.  Beat together eggs, cream, and salt and pepper.
  3. Cover the potatoes with the peppers, mushrooms and onion,  half the bacon, and tomato.
  4. Pour in the beaten egg mixture and cover with foil.  Bake at 350˚ for 35 minutes.
  5. Uncover and add the rest of the bacon. Return to oven uncovered for about 10 minutes, or until top is nice and golden and a knife comes out clean.
  6. Optional:  Sprinkle with 1-2 cups grated cheese when adding bacon and returning to oven.

Basil Pesto

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • ½ C almonds or pine nuts
  • 2 C packed down (about 1 bunch) fresh basil
  • 2-3 cloves garlic
  • ¼ to ½ C olive oil
  • to taste salt
  • 2 T to ¼ C parmesan cheese

Instructions:

  1. Place all ingredients in a blending apparatus (food processor, hand blender, blender) and blend, adding more olive oil and scraping down the sides as needed.
  2. Taste and adjust seasoning if needed.
  3. Divide into 4 and spread on four pieces of parchment paper, which can be stacked in a freezer safe container.

Basil and Summer Squash Risotto

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C white wine, divided
  • 4-6 C stock (chicken or vegetable)
  • 1½ T honey
  • 2-3 T lemon juice, plus a little more for serving
  • 2 T olive oil
  • 1 spring onion, diced
  • 3-4 C summer squash, chopped into small pieces
  • to taste salt
  • to taste pepper
  • 1 green garlic, diced
  • 3 cloves garlic, diced
  • 1½ C arborio rice
  • 1 C parmesan cheese, grated (reserve some for serving)
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)

Instructions:

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it’s hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.

Summer Squash Pancakes with Basil Chive Sauce

 

Recipe by Carol Peterson

Ingredients:

Summer Squash Pancakes

  • 2 squash, grated
  • 2 carrots, grated
  • 1-2 diced sweet peppers
  • 1 ¼ tsp salt
  • ¼ c flour
  • 1 ½ tsp sugar (optional)
  • 1 ½ tsp pepper
  • 2 egg whites
  • olive oil

Basil Chive Cream Sauce

  • ¾ c sour cream
  •  ¼ c chopped basil
  • 2 tbsp chopped fresh garlic chives
  • salt and pepper to taste

Instructions:

  1. Pancakes: Shred squash and carrots into colander and toss with salt, let stand for 20 min.
  2. Then take handfuls at a time and squeeze all the liquid out.
  3. Transfer to a large bowl and combine with flour, sugar (optional), pepper, and sweet peppers.
  4. Using a mixer beat egg whites with salt until they form stiff peaks. Fold into veggies.
  5. In heated skillet with olive oil spoon ¼ c mixture into pan and flatten with a spoon. Cook until golden brown. Place on plate sprinkle with a bit of salt and a dollop of cream sauce.

Tomato Pie with Kale Pesto

Recipe by Carol Peterson

Ingredients:

  • 2 cups packed fresh kale
  • 3 cloves garlic
  • ⅓ cup walnuts or pine nuts (toasted)
  • ½ cup grated Romano cheese
  • ¼ cup olive oil
  • ⅔ cup ricotta cheese
  • Dough for 1 (9 inch) pie tin or pizza dough
  • 2 cups sliced tomatoes
  • 2 oz mozzarella cheese

Instructions:

  1. Place kale, garlic and nuts in food processor and pulse several times until kale is broken up.
  2. Add Romano cheese and puree until blended, but chunky. Drizzle olive oil in while processor is still on and process until mixture becomes thick pesto sauce.
  3. Transfer to medium bowl and mix with ricotta cheese.
  4. Spread dough onto a cookie sheet in pizza fashion. Spread kale pesto on crust or dough, leaving a 2 inch border.
  5. Top with sliced tomatoes, and fresh mozzarella.
  6. Gently fold sides of dough, crimping slightly to form a rustic pie. Bake 15 to 20 min until cheese is melted and crust golden. Makes 6 slices.

Author AHO Kitchen Team

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