Recipes Inspired by the Box!
Mon/Tues/Wed, May 30-June 1, 2016

At a Glance – Recipes Inspired by the Box

Summer Radish Salad

Lavender Chicken

Beef Stew Calzones

Summer Pizza

Summer Squash Lasagna

Chocolate Zucchini Cake


Summer Radish Salad

 

Recipe by Carol Peterson

Ingredients:

  • 2 cups sliced radishes
  • ½ tsp salt
  • 1 cup sliced onion
  • 1 cup cucumber seeded and sliced
  • ½ cup olive oil
  • 2 tbsp white wine vinegar
  • ½ tsp white sugar
  • 1 clove garlic minced
  • 1 tsp chopped dill

Instructions:

  1. Toss radishes with salt and let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl.
  2. Add onion and cucumber slices.
  3. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl and pour over veggies and toss.
  4. Refrigerate 1 hour before serving.

Lavender Chicken

Recipe by Carol Peterson

Ingredients:

  • 4 skinless and boneless chicken breasts
  • Salt and pepper to taste
  • Sprigs of lavender
  • 8 slices of bacon
  • Pinch of red pepper flakes to taste
  • 1 c shredded Swiss cheese

Instructions:

  1. Preheat Oven to 400˚.
  2. Place 2-3 sprigs of lavender on top of each chicken breast half.
  3. Wrap two slices of bacon around each piece of chicken keeping lavender inside.
  4. Place chicken into a shallow baking dish. Season with salt and pepper, and red pepper flakes.  Bake chicken for 20 minutes giving it a turn once.
  5. Turn one more time so the lavender is on top and sprinkle with the cheese.
  6. Continue baking for 10 more minutes or until the cheese has melted and chicken juices are clear.

Beef Stew Calzones

Recipe by Carol Peterson

Ingredients:

  • 1 pound thin, boneless sirloin steak or 1 pound chicken cut in 1 inch cubes
  • 3 Tbsp flour
  • Salt and Pepper
  • 3 Tbsp olive oil
  • Use any, or all of the following veggies:
  • 2-3 carrots, diced
  • 1 bulb fennel
  • 1 onion
  • 1-3 potatoes, about ½ pound peeled and cut into cubes
  • 1 cup peppers, mix them up
  • 2-3 zucchini or any squash you have, diced
  • 1-2 tsp any fresh herb
  • 1 cup red wine
  • 1 cup broth, beef or chicken
  • 1 package Bridgeford bread dough

Instructions:

  1. In a large bowl toss the meat with flour, season with salt and pepper.
  2. In a dutch oven, heat olive oil and add the meat and cook until brown.  Remove meat and add the veggies and cook until just tender.
  3. Return the meat and add the liquid and herbs.
  4. Cook until the veggies are tender and the meat can be easily pulled apart.
  5. Divide the dough that has been thawed, into equal parts.  Roll out in a 7 inch round.  Place stew mixture on one half and fold over the other half.  Moisten the edges of dough so to stick together and crimp the edges to seal.
  6. Place on a greased cookie sheet and bake until puffed and browned.  15-20 minutes.
  7. Multiply ingredients to make desired amount.  Above makes 4-6 calzones.

Summer Pizza

 

Recipe and Photo by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • ¼ C tomato sauce (optional – could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • ¼ C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • ½ C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping

Instructions:

  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
  4. Serve topped with fresh basil.

Summer Squash Lasagna

Recipe by Carol Peterson

Ingredients:

  • 2 large zucchini or other type of summer squash
  • 1 15 oz container of ricotta cheese
  • 1 tbsp salt
  • 1 lb ground beef
  • 1 ½ tsp black pepper
  • 1 small green bell pepper, diced
  • 1 onion diced
  • 1 c tomato paste
  • 1 16 oz can tomato sauce
  • ¼ c red wine
  • 2 tbsp chopped basil
  • 1 tbsp chopped oregano
  • 1 egg
  • 2 tbsp parsley
  • 1 lb mushrooms sliced
  • 8 oz shredded mozzarella cheese
  • 8 oz grated Parmesan cheese

Instructions:

Preheat oven to 350° and prepare a 9×13 baking dish.
2. Slice zucchini or squash with a cheese slicer into thin slices. Sprinkle lightly with salt and set aside to drain in a colander.
3. Prepare meat sauce: cook ground beef and black pepper in a large skillet. Add green pepper and onion, cook and stir until meat is no longer pink. Stir in tomato paste, sauce and wine, basil and oregano. Bring to boil and simmer for 20 minutes.
4. Combine 1 egg, ricotta cheese, and parsley in a bowl.
5. Assemble lasagna: Pour half of them meat sauce into the bottom of prepared pan. Then layer half of squash  slices, half the ricotta mixture, followed by  all of the mushrooms, then half of the mozzarella cheese. Repeat by layering the remaining meat sauce, squash slices, ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top . Bake for 45 minutes or until golden and bubbly. Let stand 5 minutes before serving.


Chocolate Zucchini Cake

 

Recipe by Carol Peterson

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ c dark baking cocoa
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • ¾ c Greek or Plain yogurt
  • ¼ c vegetable oil
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini or other summer squash

Instructions:

  1. Preheat oven to 350 F. Grease, spray, or line with parchment paper a 9×13, 9×9 baking pan, or line a dozen cupcake tins.
  2. In a large bowl, whisk the flour, sugar, baking cocoa, cinnamon, baking powder, baking soda and salt.
  3. In another bowl, whisk eggs, yogurt, oil, and vanilla until blended.
  4. Add to flour mixture, stir just until moistened.
  5. Stir in squash.
  6. Allow 25-30 min in oven for a 9×13, approx. 40-45 mins for 9×9 and about 18-22 mins for cupcakes.
  7. Cool completely in pan on a wire rack. Dust with powdered sugar and serve.
  8. Or top with chocolate glaze or frosting.
  9. For glaze: Melt 4oz chopped unsweetened chocolate and ¼ c cubed butter in metal bowl. Stir until smooth. Place one can (5oz) evaporated milk, 1 c sugar, and ¼ tsp vanilla extract in a blender; cover and process 1 minute to dissolve sugar. Add warm chocolate mixture; cover and process just until mixture thickens to desired consistency, about 30 seconds.Glaze the cake and store in refrigerator.
  10. For frosting: Combine ¼ c chocolate glaze to every 1 cup of powdered sugar, approx 1 cup glaze and 4 cups powdered sugar for one dozen cupcakes.

Author AHO Kitchen Team

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