SUMMER FOODBOX 15 CREATIONS!
CANDYSTICK SQUASH CRUMBLE
Most delicata have a honey sweet or even maple flavor, but Candystick Dessert Delicata has a richer medjool date-like flavor that is truly addictive. The fruit is tan skinned with green stripes, which we find much more attractive than the more common yellow-skinned delicata varieties.
For the Filling:
- 6 cups candystick squash, peeled and diced small
- ¼ cup lemon juice
- ¾ cup brown sugar, packed
- 1 tsp cinnamon
- ¼ tsp nutmeg
For the Crumble:
- 1 cup light brown sugar, packed
- ½ cup all-purpose flour
- 1 cup quick cook oatmeal
- ¾ cup unsalted butter, cubed
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- In a large bowl, combine the diced squash with lemon juice, sugars, cinnamon and nutmeg . Pour into a 2 qt. baking dish.
- In a bowl, combine all the crumble top ingredients. Using your hands, combine butter with dry ingredients until crumbly (this takes a few minutes). Sprinkle over the top of the squash mixture and press firmly.
- Bake in a 375°F oven for 45 minutes. Remove from the oven and enjoy warm with a scoop of ice cream or fresh whipped cream!
ROASTED CELERIAC & PARSNIP SOUP
Celeriac is the root of a celery plant. It has an earthy taste with a slight hint of celery flavor. The texture is close to a turnip or potato. Best part is that celeriac isn’t just tasty! It also has some great health benefits. It’s high in fiber and various vitamins and minerals. It’s also low in carbs, making it the perfect alternative to potatoes.
- 3 cups celeriac root, cleaned and cubed
- 3 cups parsnip, chopped
- 2 tbsp olive oil
- 5 cups vegetable stock
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Preheat the oven to 400 F.
- Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.
- Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.
- Reduce the heat, and simmer the soup for 15 minutes.
- Discard the bay leaf and process the soup in a blender or food processor until it is smooth.
ROASTED BROCCOLI & CARROTS
- 6 medium carrots, peeled
- 1 large head broccoli, cut into florets
- 1 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp extra-virgin olive oil
- 3 tbsp finely grated Parmesan cheese
- Preheat the oven to 400 degrees . Generously coat a large rimmed baking sheet with non-stick spray.
- If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
- In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
- Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan to finish.