Recipes Inspired by the Box!
Mon/Tues/Wed, June 27-29, 2016

At a Glance – Recipes Inspired by the Box

Peach/Nectarine Frozen Yogurt Popsicles

Dandelion and Bacon Sandwich

Fresh Rosemary Bread

End of Summer Chili Pot

Balsamic Green Bean Salad

Corn and Tomato Salad


Peach/Nectarine Frozen Yogurt Popsicles

 

Recipe courtesy of Homegrown Organic Farms

Photo by Jess Lessard Photography

Ingredients:

  • 2 cups of Peaches (or Nectarines), peeled and chopped
  • 2 Tbsp butter
  • ¼ cup of Brown Sugar
  • ½ tsp Vanilla
  • 1 cup Vanilla Greek Yogurt
  • Pinch of Cinnamon
  • Popsicle molds and sticks

Instructions:

  1. Separate out ½ cup of uncooked peaches to put into the molds.
  2. In a large skillet, heat butter on the stovetop until melted. Pour in 1 ½ cups of chopped peaches into the skillet. Add brown sugar and vanilla. Cook on medium heat until stone fruit is slightly browned and the sugar begins to thicken and caramelize.
  3. Remove from heat and place caramelized fruit in the blender and blend until smooth.
  4. In a large bowl, pour blended stone fruit mixture. Add the cup of Greek yogurt and stir. Add a pinch of cinnamon and stir. Blend well.
  5. Place one layer of peach uncooked chunks into popsicle molds. Add a layer of the yogurt mixture.
  6. Add more peach chunks and another layer of yogurt mixture.
  7. Repeat until the molds are full. Place in freezer overnight and then enjoy!

Dandelion and Bacon Sandwich

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion, sliced
  • pinch salt
  • ½ bunch dandelion greens (or any other greens), stem ends removed
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: ½ T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced

Instructions:

  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and greens.

Fresh Rosemary Bread

Recipe by Carol Peterson

Ingredients:

  • 1 packet active dry yeast
  • 2 teaspoons sugar
  • 2 tablespoons olive oil
  • 2½ cups flour
  • 2 tablespoons rosemary
  • 1 teaspoon salt
  • ¼ cup warm water
  • ¾ cup warm water

Instructions:

  1. Preheat oven to 400°. Stir yeast, sugar and ¼ cup warm water in a large bowl. Let stand approximately 5 minutes until foamy.
  2. Add 1 tablespoon olive oil, flour and 1½ tablespoons rosemary, salt, and ¾ cup warm water. Stir until dough forms.
  3. Turn the dough out onto a lightly floured surface and knead. Knead about 10 minutes. (This can also be done in mixture with a dough hook.)
  4. Brush a bowl with olive oil and add the dough. Cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  5. Turn dough out and divide into 4 pieces. Fold each section into a free form square by tucking in corners.
  6. Place two balls on each baking sheet. Let stand uncovered until doubled in size.
  7. Bake for 10 minutes.
  8. Brush with olive oil and sprinkle with kosher salt and remaining rosemary.
  9. Continue baking another 10 minutes until golden brown. Serve with olive oil and black pepper.

End of Summer Chili Pot

Recipe by Carol Peterson

Ingredients:

  • 2 Tbsp olive oil
  • 1 lb ground beef, pork or turkey
  • 1 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 zucchini, chopped
  • 1 bell pepper (red or green), chopped
  • 2 jalapenos, seeded and chopped
  • Salt and pepper
  • 3 ears corn, kernels scraped off
  • 2 Tbsp chili powder
  • 1 Tbsp sweet smoked paprika
  • 12 ounces chicken or beef broth
  • 2-2 ½ cups diced tomatoes
  • 1 tsp red pepper flakes
  • 2 Tbsp fresh thyme
  • Juice of 1 lime
  • 1 cup shredded pepper jack or cheddar cheese

Instructions:

  1. In a large heavy pot heat the olive oil.  Add the meat of choice, stirring to break up, until browned.
  2. Stir in onion, garlic, zucchini, bell pepper and chilies; season with salt & pepper.
  3. Stir in corn kernels, chili powder and paprika.
  4. Cook until the veggies are softened, 6-7 min.
  5. Stir in broth and cook until slightly reduced.
  6. Stir in tomatoes, thyme and lime juice, cook another 5-8 min.
  7. Cook until veggies are slightly tender, not mushy.  Serve with grated cheese.

Balsamic Green Bean Salad

 

Recipe by Carol Peterson

Ingredients:

  • 1 ½ – 2 lbs fresh green beans, trimmed and cut into 1” pieces
  • ¼ c olive oil
  • 3 tbsp lemon juice
  • 3 tbsp balsamic vinegar
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp ground mustard
  • 1/8 tsp pepper
  • 1 large red onion,chopped
  • 2 c chopped tomatoes
  • 1 c crumbled feta cheese

Instructions:

  1. Place the beans in a stockpot, add water to cover. Bring to a boil. Cook, covered 8 min or until crisp tender. Drain and immediately place into ice water. Drain and pat dry.
  2. In a small bowl whisk oil, lemon juice,vinegar,salt, garlic powder,mustard and pepper.
  3. Drizzle over beans.
  4. Add remaining items and refrigerate ,covered. Chill before serving.

Corn and Tomato Salad

Recipe by Carol Peterson

Ingredients:

  • 2 cups cooked corn kernels
  • 1 pint halved cherry tomatoes or 2 cups chopped heirloom tomatoes
  • 1 diced cucumber
  • juice of 2 limes
  • ¼ c chopped cilantro
  • 2 tbsp olive oil
  • 1 chopped and seeded chili pepper
  • salt to taste

Instructions:

  1. Toss all of the above together. You may add or take away ingredients to your liking.
  2. Add ons could be red onion, garlic, diced zucchini, or bell pepper. ‘
  3. This salad can also be used as a taco salad or served as part of a fajita dinner or in burritos.

Author AHO Kitchen Team

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