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Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...
Kale & Pimento Crustless Quiche

Kale & Pimento Crustless Quiche

Aug 21, 2022
Ingredients• Olive oil• 1 small yellow onion, halved and thinly sliced• 2 cloves garlic, minced• 1 cup chopped mushrooms• 1/2 small pimento pepper, halved and thinly sliced• ½ teaspoon dried...

Week 10 Foodbox Feature Recipes!

BEEFSTEAK TOMATO GRATIN

 

Ingredients:

  • 4 ripe beefsteak tomatoes
  • 1/4 cup basil, freshly chopped, divided
  • 4 cloves garlic, minced, divided
  • 3 tbsp olive oil, divided
  • 3 tbsp coarse fresh bread crumbs
  • 3 tbsp parmesan cheese, finely grated
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 450. Core the tomatoes. Cut each one horizontally into thick slices. Arrange a layer of tomatoes in a baking dish. Sprinkle on half the basil and garlic, and season with salt and pepper.
  2. Drizzle with 1 tablespoon of the oil. Top with the remaining slices, seasoning them as before with the remaining basil and garlic, salt and pepper, and 1 tbsp of the oil.
  3. Bake for 30-40 minutes, or until tomatoes are soft and a little browned.
  4. Remove from the oven and sprinkle with the bread crumbs and Parmesan, then drizzle on the remaining oil. Bake 8-10 minutes longer, or until the crumbs are toasty. Remove from the oven and let sit briefly to cool a bit before serving.

 

 

SAUTEED CHARD & SUMMER SQUASH

 

Ingredients:

  • 1 medium/large squash or zucchini, sliced
  • 1 lb Chard
  • 1 tbsp olive oil
  • 2 cloves garlic, sliced
  • 1 tspn red pepper flakes
  • 1 tbsp fresh oregano, minced
  • ½ onion, minced
  • Salt and pepper to taste
  • 2 oz . crumbled feta cheese

 

Instructions:

  1. Roughly chop the chard leaves and stems, keeping them separate. 
  2. Heat oil in a large skillet over medium heat and add onion, chard stems and garlic to the pan. Cook for 3 minutes or until slightly softened. Add squash, chard leaves, oregano , red pepper flakes and salt and pepper to the pan. 
  3. Toss the mixture until all of the veggies are coated with the oil. Continue to cook until the Swiss chard has wilted and the squash are cooked through, stirring occasionally. About 10 minutes. 
  4. Remove the veggies from the pan and toss with crumbled feta cheese. Serve immediately.