Recipe Box

yummy ways to use your box
Jul
05

Grilled Okra and Green Bean Pasta
Ingredients
  • 1 lb okra trimmed and halved lengthwise
  • 1 lb green beans trimmed
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup panko breadcrumbs
  • Finely grated zest of 1 lemon
  • 8 ounces penne rigate
  • 1/3 cup grated parmesan cheese
  • 2 cloves garlic minced
  • 1/4 cup celery leaves chopped, optional
Instructions
  1. Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes. Alternately, you can also saute these in a cast iron skillet.
  2. Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.
  3. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.
  4. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.
Recipe Notes

Photo and recipe from: https://www.foodnetwork.com/recipes/food-network-kitchen/penne-with-grilled-okra-and-green-beans-5258431?soc=sharepin


Jul
05

Okra and Green Beans
Ingredients
  • 1 pound fresh okra uncut
  • 1 pound fresh green beans
  • 1 cup water more if needed
  • 1 can 6 ounce size tomato paste
  • 4 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • salt and freshly ground black pepper
Instructions
  1. Wash okra pods, trim stems, do not remove caps. Rinse well and drain.
  2. Wash the green beans and cut into 3 inch lengths.
  3. Combine water, tomato paste, olive oil, onion, garlic, salt, and pepper in a sauce pan and mix well. Heat, stirring frequently, until mixture comes to a boil.
  4. Add okra and beans and additional water if necessary to almost cover vegetables. Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes.
Recipe Notes

Photo and Recipe from: https://www.cdkitchen.com/recipes/recs/689/Okra-And-Green-Beans112751.shtml


Jul
05

This pasta salad is dressed in carrot top pesto. Don’t miss that recipe here.

Kale, Bell Pepper, Tomato Pasta Salad
Ingredients
  • 1 lb farfalle or other pasta
  • 1 lb green bell peppers diced
  • 1 lb tomatoes quartered
  • 1 bunch kale stemmed and shredded
  • Fresh mozarella cubed, optional
  • 3-4 tbsp carrot top pesto more if desired
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain well.
  2. Toss the pasta with the bell peppers, tomatoes, and kale. Stir in the carrot top pesto and mozzarella, until combined. Serve warm or at room temperature.
Recipe Notes

Carrot top pesto recipe:https://weeklyfig.com/recipe_box/roasted-carrots-with-carrot-top-pesto/

 

Photo and recipe adapted from: https://joanne-eatswellwithothers.com/2015/07/tuscan-kale-bell-pepper-zucchini-and-tomato-pasta-salad-with-basil-pesto-vinaigrette.html


Jul
05

Tomato Cucumber Salad
Ingredients
  • 1 white cucumber
  • 1 pint cherry tomatoes
  • 1/2 small red onion sliced thin
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • fresh ground black pepper
Instructions
  1. Chop the cucumber and tomatoes into bite-size pieces. Mix together in a bowl with red onion slices. 

  2. Drizzle a stream of olive oil over all. Sprinkle on red wine vinegar. Add sea salt and some black pepper. Stir, taste and adjust seasonings.

Recipe Notes

You can also add in 1 avocado, cubed and/or 1 garlic, minced.

Photo and recipe adapted from: https://eatathomecooks.com/cucumber-and-tomato-salad/


Jul
05

Garlic and Olive OIl Stripetti Squash
Ingredients
  • 1 spaghetti squash
  • 3-4 cloves of garlic minced
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1/4 cup water
  • salt & pepper to taste
  • 2 tbsp Celery leaves for garnish chopped
Instructions
  1. Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish, place squash face-down, then add 1/4 cup of water.
  2. Bake at 375 for 25 minutes, then turn squash over and cook for another 25 minutes or until soft.
  3. Alternatively, you can also put the halves in an Instant Pot for 1 minute on steam.
  4. As squash is cooling, saute garlic and olive oil in a pan. Add in chopped onions.
  5. Using a serving fork, scrape squash out and into the pan with the garlic and olive oil.
  6. (Using long strokes, the fork should make the squash come out in long, thin, spaghetti-like strands.
  7. Cook for another 3-5 minutes. Add salt and pepper. Garnish with chopped celery leaves.


Recipe Notes

This serves 2 people as a main course, 4 as a side dish.

Recipe and photo from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=165089


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