Recipes

Each week your box will contain an assortment of fruits and vegetables. We also provide weekly recipes to accompany the week's produce. We love to share our favorite yummy ideas to help you prepare your produce in a way you and the whole family will love!  

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                                This Week's Recipes 6/18/18:
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Bacon, Spring Onion and Kale Hash
Strawberry Orange Thyme Jam
Potato and Zucchini Chips
Chicken with Lemon Leek Linguine
Creamy Kale and Leek Lasagna




Bacon, Spring Onion and Kale Hash

Pinchofnom.com
Serves 3-4

Ingredients;

5 medium to large Potatoes washed, peeled and diced
1 bunch spring onions finely chopped
¾ bunch Kale washed and shredded 6  
Bacon Medallions diced  
Butter Frylight  
Sea Salt to taste  
Freshly Ground Black Pepper to taste
1 tbsp Horseradish Sauce Optional

Directions;

1. Cook the potatoes in some boiling, salted water, until they are soft enough to mash While the potatoes are cooking spray a large frying pan with Butter Frylight Cook the bacon and spring onions in the frying pan until they are cooked through
2. Put the kale on top of the onions and bacon, then cover with a lid Cook on a medium heat for 5 minutes

3. Drain the potatoes and mash the roughly Season with a little salt and pepper If you're using horseradish and butter buds add them now and stir well Mix the potato in with the bacon, spring onions and kale Fry for 5 minutes, then serve. (serve with a side of baked carrot slices - optional)  






Strawberry Orange Thyme Jam

Themadtable.com
Yield: 1 ½ pint mason jar  

Ingredients;

1 cup strawberries,
hulled and chopped 3-4 blood, cara cara or navel oranges 2.5 cups granulated sugar
1/8 tsp salt 1/8 tsp black pepper
5-6 sprigs of fresh thyme
2-3 half-pint mason jars

Instructions; 

1. Using a sharp knife, trim and halve oranges. Remove the pithy core of the oranges, discarding any seeds. Cut the orange halves into thin slices (with peel); halve slices. In a large bowl, soak oranges and any juices in 3 cups of water for 8 hours.
2. Wash strawberries, remove the stems and cut strawberries in half. Strip thyme leaves off of stems and combine with strawberries.
3. Place in large pot; cover with sugar and let sit for one hour. Remove the soaked orange slices from the water (reserve water incase jam needs to be thinned out at the end, discard water once jam is done), salt and pepper and add to the pot with the strawberry mixture.
4. Cook everything on low-medium heat, stirring regularly and gently mashing fruits as you go, until it is reduced by more than half and reaches 220 degrees.
5. To check if the jam is ready; freeze a spoon in the freezer. Pour a few drops of hot jam on the frozen spoon. Wait a couple seconds to see the consistency of the jam or swipe your finger through the jam to check for thickness. Cook a little longer if the jam is still too saucy. Place jars and lids in large pot with hot water (not boiling). Leave them covered in about about 2 inches of water until ready to use.
6. Ladle hot sauce into jars, leaving ¼ inch of space on top and close with lid. Put upside down for couple of hours. When the jam is cooled off, you can store it in the fridge for up to three weeks.







Potato and Zucchini Chips

Stripedspatula.com
Serves 6-8 as snack  

Ingredients

3 large pounds russet potatoes
1 large zucchini
1/4 cup all purpose flour
2 quarts peanut oil *(or other neutral frying oil, such as vegetable)
1 cup crumbled Gorgonzola (or your favorite Blue cheese)
5 strips crisp-cooked bacon crumbled
1 tablespoon chopped fresh thyme leaves flaked sea salt or kosher salt

Instructions

1. Rinse and peel potatoes. Use a mandoline (or a thin slicing blade on a food processor or cheese slicer) to cut potatoes into 1/16-inch thick rounds.
2. Immediately transfer potato slices to a bowl of cold water. Set aside. Cut zucchini into rounds of the same thickness.
Toss with the all-purpose flour. Set aside.
3. Drain potato slices and dry thoroughly between layers of paper towels.** In a deep, heavy-bottomed pot (I use my Dutch oven with a candy thermometer), heat oil to 350 degrees F. Fry potatoes in small batches,
4. frequently moving slices around with a "spider" tool until golden brown and crisp, 2-3 minutes.
5. remove from oil, and drain on a paper-towel lined baking sheet. Immediately sprinkle with a pinch or two of salt (remember that the cheese and bacon will add saltiness to the plated chips).
6. Reheat oil to 350 degrees and repeat until all potatoes are fried. Repeat the frying, draining, and salting process with the zucchini, carefully dropping the rounds one at a time into the oil so they don't stick together. Be careful not to overcook the zucchini; when too dark, they become bitter.
7. Preheat oven to 350 degrees F. When chips are cool, transfer to a large baking sheet. Top with crumbled Gorgonzola and bake just until cheese is melted, about 5 minutes. Remove from oven and sprinkle with crumbled bacon and chopped thyme. Serve immediately.

 




Chicken with Lemon Leek Linguine

Myrecipes.com
Serves 4    

Ingredients;

6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Directions;

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.  



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Creamy Kale and Leek Lasagna

Heatherdissaro.com
Serves 4  

Ingredients;

1 bunch kale, washed with stems removed and chopped into bite-size pieces
1 large leek, washed and chopped
2 cloves garlic, minced
2 Roma tomatoes, sliced very thinly
2 Tbsp butter
1 Tbsp olive oil
2 Tbsp flour
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp pepper
2 cups milk (I used nonfat; use whatever you’d like)
1 cup shredded mozzarella
1/4 cup grated parmesan
8-10 lasagna sheets

Directions;

1. Preheat your oven to 375.  Spray a 9×5 loaf pan with nonstick spray; set aside (you really should use this size; an 8×4 will be too small and you’ll end up either overflowing or having too much sauce).  
2. In a saucepan melt the butter and oil together over medium low heat.  Saute the leeks in the butter-oil combo for 4 minutes.
3. Add the garlic and cook another 1-2 minutes.  
Sprinkle in the flour and stir to combine; let cook for another 1-2 minutes stirring frequently until the flour has cooked out a bit.
4. Stream in the milk while whisking until everything is combined. Sprinkle in the nutmeg, salt and pepper and whisk.  
5. Bring mixture to a slight simmer, then add the kale.  
​Cook over medium low heat for about 3-5 minutes until the kale is wilted and the sauce is thick enough to coat a spoon.  Remove from heat and get ready to build the lasagna.
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