Recipes Inspired by the Box!
Mon/Tues/Wed June 6-8, 2016

At a Glance – Recipes Inspired by the Box

Sweet and Spicy Grilled Cheese Sandwiches

Honey Roasted Cherry Tomatoes

Herbed Stuffed Zucchini

Eggplant Stacks

Peach Mango Fruit Salsa

Lemon Glazed Blueberry Turnovers


Sweet and Spicy Grilled Cheese Sandwiches

Recipe by Carol Peterson

Ingredients:

  • 2 tsp oil
  • 1 large red onion, finely diced
  • Salt and pepper to taste
  • 3 ounces sharp cheddar cheese, thinly sliced
  • 8 slices whole wheat bread
  • 3 ounces pepper jack cheese, thinly sliced
  • 1-2 ripe tomatoes, diced
  • Cooking spray

Instructions:

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until golden and edges are browned.
  2. Season with salt and pepper.
  3. Divide the cheddar cheese between 4 slices of bread.
  4. Spread 1 Tbsp of caramelized onion on top of the cheddar, then top with the pepper jack.
  5. Place 1-2 slices of tomato and the other slice of bread on top.
  6. With a clean and dry skillet, spray with cooking spray and heat over medium heat.  Place one of the sandwiches in the skillet, press gently with a spatula to compress sandwich.
  7. Grill until deep brown and cheese is partially melted.  Flip and grill the other side.  Slice in half and serve hot.

Honey Roasted Cherry Tomatoes

 

Recipe by AHO Kitchen Team

Ingredients:

  • 1 carton cherry tomatoes
  • 2 cloves of garlic
  • 1 tbsp honey
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper

Instructions:

  1. Cut tomatoes in half and arrange on an oiled roasting pan.
  2. Crush garlic with a pinch of salt and mix with honey, olive oil, and fresh pepper.
  3. Pour honey mixture over tomatoes and stir to coat.
  4. Roast for 30 minutes in a 375 degree oven until golden juicy and bubbling.
  5. Can be served over risotto, with grilled veggies, or on top of toast.

Herbed Stuffed Zucchini

Recipe by Carol Peterson

Ingredients:

  • 2 zucchini
  • Combine ⅓ cup Panko breadcrumbs or Parmesan cheese
  • 1 chopped cherry tomatoes
  • ¼ cup mixed chopped parsley, thyme or basil
  • 2 tbsp chopped walnuts
  • 1 minced clove garlic
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions:

  1. Split 2 zucchini in half lengthwise and scoop out the seeds and season with salt.
  2. Spoon the breadcrumb mixture into the zucchini, drizzle with olive oil.
  3. Bake at 425° for 25 to 30 minutes.

Eggplant Stacks

 

Recipe and Photo by Heather Mondello

Ingredients:

  • 1 large eggplant or two medium
  • Two medium tomatoes
  • 4-5 cloves garlic
  • 1 onion (red or yellow)
  • 1 pepper (bell, Santa Fe or Italian)
  • Fresh or dried oregano
  • Fresh or dried basil
  • Big Bag shredded mozzarella
  • ½ pound of chard (spinach or kale would work too)
  • Salt
  • Pepper
  • Garlic powder
  • Olive oil
  • Balsamic
  • Heavy Cream

Instructions:

  1. Bruschetta: Dice like you would for salsa: onion, tomato, pepper add to a bowl, keeping ¼ of the onion and ¼ of the pepper out to the side for later. Mince 2-3 cloves garlic oregano if it’s fresh or about 1 tsp dried. Juliene the basil leaves if it’s fresh or a tbsp if it’s dried. Juliene the basil leaves if it’s fresh or a tbsp if it’s dried. Add herbs & garlic to the same bowl. Add olive oil till all looks coated, then add a ¼ c balsamic and salt and pepper to taste. Mix it up and let it sit while you do the rest.
  2. Eggplant: cut the skin off, and then cut the eggplant into rounds. You don’t want it paper thin, maybe around ¼ in thick. Spray a cookie sheet or two with olive oil (any spray is fine) lay the eggplant rounds out in a single layer spray with oil then salt, pepper, and garlic powder as desired. I usually have to use two cookie sheets so I can put it all in the oven at once. Roast in the oven for 10min. Flip the rounds and roast for another 3-5min.
  3. Chard saute: If your using chard or kale remove the ribs and chop into 2 in peaces. Slice remaining garlic cloves. In a saute pan add about a table spoon of olive oil, and a spoon full of pesto let heat 2 min then add the remaining onion and peppers saute for another 2 min then add the chard/kale/spinach and saute for 5 min or until it looks cooked down.Add about ¼ c heavy cream let it reduce till it looks like it’s getting more sauce like.
  4. Stacking: In a greased casserole dish start your stacks. I usually do about 4-6 stacks depending on how much eggplant I have. Start with the bigger rounds on the bottom then layer chard mixture, bruschetta, cheese eggplant repeating till all the eggplant is used. I top it with bruschetta and more cheese. Return to the oven for about 10 min or until it’s bubbly.

Peach Mango Fruit Salsa

Recipe by Carol Peterson

Ingredients:

  • 3 cups tomatoes, chopped
  • 1 cup red onion, chopped
  • 1 cup yellow pepper, chopped
  • 1/3 cup jalapeno, seeded and chopped
  • 1 tablespoon garlic, chopped
  • 1 ½ cups peaches, peeled and chopped (about 2 large)
  • 1 cup mango, chopped (about 1 large)
  • 1 tablespoon lime juice
  • 1 teaspoon chopped fresh cilantro

Instructions:

  1. In a large pot over medium heat combine the vegetables. Cook for 10 minutes.
  2. Add peaches and mango and cook for an additional 5 minutes.
  3. Remove from heat, add lime juice and cilantro.  Stir.
  4. Pack into hot jars using ¼ inch headspace.  Adjust 2 piece caps.  Process 10 minutes in boiling water canner.

Lemon Glazed Blueberry Turnovers

 

Recipe by Homegrown Organics Farms

Photo by Jess Lessard Photography

See original recipe HERE

Ingredients:

1 cup fresh organic blueberries
2 tsp cornstarch
2 Tbs brown sugar
1 sheet puff pastry
Egg wash: 1 egg yolk + 1 Tbs of water
Granulated sugar for sprinkling

Glaze:

2 cups confectioner’s sugar
3 Tbs fresh lemon juice

Instructions:

  1. In a bowl mix blueberries, sugar, and cornstarch until the blueberries are well coated. Set aside.
  2. Meanwhile roll out the puff pastry on a flour coated cutting board and cut the sheet into 4 even squares. Spoon out 1-2 Tbs of the blueberry mixture into the center of each square and fold each over to create 4 triangles.
  3. Seal the edges of the pastry with a fork and poke 2-3 air vents in each.
  4. Brush turnovers with egg wash and sprinkle with granulated sugar.
  5. Place turnovers on parchment paper lined baking sheet and bake for 22-25 minutes until golden brown. Remove and let cool for 5 minutes.
  6. Meanwhile in a separate bowl mix together confectioner’s sugar and lemon juice to create glaze. When turnovers are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.

Author AHO Kitchen Team

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