Recipes Inspired by the Box!
Mon/Tues/Wed, June 13-15, 2016

At a Glance – Recipes Inspired by the Box

Peach and Cucumber Salsa

Raw Summer Squash Salad

Summer Vegetable Frittata

Grilled Panzanella Salad with Bell Peppers and Squash

Potato Topped Vegetables

Baked Onion Rings with Herb Dip


Peach and Cucumber Salsa

 

Recipe by Carol Peterson

Ingredients:

  • 3 peaches or nectarines, pitted and chopped
  • 1 cucumber, seeded and chopped
  • ¼ c chopped onion
  • 1 jalapeno, seeded and finely chopped
  • 1 tbsp basil
  • juice of 1 lime
  • salt to taste

Instructions:

  1. Toss all ingredients together in a bowl and serve. May be served with
  2. chips, grilled fish or chicken.
  3. Optional: Add a few chopped blueberries and diced tomatoes.Also
  4. season with a splash of olive oil and balsamic vinegar.

Raw Summer Squash Salad

 

Recipe by Carol Peterson

Ingredients:

  • 4 cups thinly sliced zucchini /summer squash green and yellow
  • 1-2 tomatoes thinly wedged
  • salt and pepper to taste
  • juice of one lemon (approx. 3 Tbs)
  • 1 tbsp olive oil-may need a bit more
  • 2 oz feta cheese, crumbles
  • 2 tbsp dill
  • optional: ½ c grated carrots,
  • 1 beet cooked, chilled and cut in matchsticks.

Instructions:

  1. Make sure to slice your squash as thin as you possibly can.
  2. Combine ingredients in a large bowl and toss with lemon juice and olive oil.
  3. Gently mix in the feta and dill with an extra drizzle of olive oil right before serving.

Summer Vegetable Frittata

 

Recipe by Carol Peterson

Ingredients:

  • 1 ½ tbsp olive oil
  •  ½ tsp salt, divided
  • 1 c diced squash
  • 2 garlic cloves, minced
  • ¼ tsp black pepper
  • ½ c chopped sweet peppers
  • 1/3 c chopped onion
  • ½ c chopped seeded tomato
  • 1 tbsp chopped oregano
  • 9  large eggs

Instructions:

  1. Heat oil in oven proof skillet over medium heat.
  2. Add squash, peppers, onion, oregano, ¼ tsp salt, ⅛ tsp black pepper and garlic.
  3. Cover and cook until veggies are tender.
  4. Stir in tomato. Cook uncovered for 5 min or until liquid evaporates.
  5. In a separate bowl, combine eggs, ¼ tsp salt and ⅛ tsp black pepper in bowl and whisk together. Pour egg mixture into pan over veggies stirring gently.
  6. Cover, reduce heat, and cook 15 – 25 mins until set in the center.
  7. Cut into wedges and serve.

Grilled Panzanella Salad with Bell Peppers and Squash

Recipe by Carol Peterson

Ingredients:

  • 3 bell peppers cut into strips
  • 1 ½ lbs squash cut into thick slices
  • 1 red onion cut into ¼ inch rounds
  • Olive oil
  • 1 loaf of ciabatta or French bread cut in 1″ slices
  • 1 garlic clove

Dressing:

  • ¼ cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon peel
  • 1/3 cup olive oil
  • 1 lb tomatoes, cut and diced
  • ½ cup chopped parsley
  • ¼ cup chopped assorted fresh herbs (chives, dill, tarragon, etc.)

Instructions:

  1. Brush vegetables and bread with olive oil and put on BBQ set to medium heat.  Sprinkle with salt and pepper.  Grill until veggies are tender and bread is crisp.  Cool.
  2. Rub the bread with garlic clove and then tear into pieces.  Place all in a large bowl.
  3. For the dressing:  whisk the ingredients and season to taste with salt and pepper.
  4. Add dressing, tomatoes and remaining ingredients, and toss.  Let stand approximately 20 minutes before serving.

Potato Topped Vegetables

Recipe by Carol Peterson

Ingredients:

  • 2 carrots diced
  • 2 cups broccoli, cauliflower, or ½ & ½ mix
  • 1 leek
  • 1 can green beans or 1 cup fresh
  • 2 Tbsp butter
  • 2 ½ Tbsp flour
  • 2/3 cup chicken broth
  • 2/3 cup white wine
  • 2/3 cup milk
  • ½ cup mushrooms (optional)
  • 1 Tbsp dried sage or 2 Tbsp fresh
  • Topping
  • 1-2 lbs potatoes diced
  • 2 Tbsp butter
  • 4 Tbsp plain yogurt
  • ¾ cup grated Parmesan cheese
  • Salt & pepper to taste
  • 1 tsp fennel seeds

Instructions:

  1. Preheat Oven to 375º. Cook the carrots, broccoli, cauliflower, and fresh beans in boiling water for 10 minutes, until just tender.  Drain vegetables and set aside.
  2. Melt butter in a pan. Stir in the flour and cook over low heat for 1 minute.  Remove from heat and stir in stock, wine and milk.
  3. Return to the heat and bring to a boil, stirring constantly, until thickened.
  4. Stir in vegetables, canned beans and spices.
  5. Cook the potatoes, and parsnips if using, in a pan of boiling water for 10-15 minutes.
  6. Drain and mash with butter, yogurt and half of the Parmesan cheeses. Season to taste.
  7. Spoon the vegetable mixture into a 4 cup pie dish or casserole dish.
  8. Spoon the potato mixture over the top, sprinkle with the remaining cheese and cook in oven for 30-35 minutes or until golden brown.

Baked Onion Rings with Herb Dip

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 C greens (any: kale, chard, arugula, mizuna, spinach, etc…) (or, use leftover sautéed greens)
  • 1 C yogurt/silken tofu/crème fraîche
  • ½ C mayo/yogurt/silken tofu/avocado
  • 1 T dijon
  • 1 T olive oil
  • 1 t lemon zest, chopped
  • 1 t lemon juice
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • pinch cayenne (optional) (for extra spicy: ½ hot pepper, ribs and seeds removed, diced)
  • herb options: sorrel+basil+thyme, savory+basil+rosemary+sage+thyme, parsley+basil+thyme+rosemary+oregano, marjoram+basil+thyme+rosemary, mint+dill+basil, dill+parsley+basil; chopped
  • (optional) ½ to 1 C beans (garbanzo beans or white beans)/lentils, cooked
  • 1-2 onions/1 lb. green beans/par-cooked root veggies (steam them, any: beet, carrot, radish, sweet potato/1 lg summer squash, sliced if warranted
  • 2 (or more) eggs, whisked (or coconut, almond, or cow’s milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper
  • *may add extra seasonings (like chili powder) if desired, use seasonings that will compliment the veggies and herbs you’ve chosen

Instructions:

  1. Pre-heat the oven to 425F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
  5. Serve with dip.

Author AHO Kitchen Team

More posts by AHO Kitchen Team

Leave a Reply