What's in the box? June 2, 2015

Hooray for another week of fresh produce with some new beautiful offerings.

Here's what we've got in the box this week:
Carrots
Squash
Zucchini
Onions
Kohlrabi
Cucumbers
Beans
Basil
Kale
Cabbage   

  Aaaaand here are a few links that will lead you to some delicious recipes to make this week:

Carrots:
Carrot Salad -this was a staple when I was growing up.
Roasted Baby Carrots- and this recipe has fresh rosemary in it too.

Squash:
 We have a member recipe from Jana E. to share,this looks pretty darn delicious to me,Enjoy!
Stuffed Squash
Ingredients-
several zucchini, or yellow squash (interchangeable)
1 cup finely diced yellow squash, or zucchini (opposite of whatever you're stuffing)
enough oil or butter to saute in (1-2teaspoons or less)
kernels from 2 ears of large corn (at least 1 cup), uncooked
1 cup cooked quinoa
1 jalapeno (or other) chili, seeded and minced
2T chopped basil
2T (or more) grated cheese (Gruyere, Muenster...your call)
Directions-
Preheat oven to 375 F.  Prep whichever squash (the yellow or the zucchini squash) you're planning to stuff by boiling about 5 minutes (or less, depending on size) and quickly removing to cold water bath to stop the cooking.  You just want to soften enough to split and scoop out the middle.  The other kind of squash you saute over medium-high heat until tender (about 3-5 minutes).  Mix the sauteed squash with the other ingredients, adding salt to taste.  Fill the squash (or zucchini squash, whichever you chose) and set in a baking dish.  add enough water to come just up the sides of the dish (about 1/4 inch up?) and cover with foil.  bake 20-30 minutes, or until tender when pierced with a fork.

Note:  this recipe is helpful when you have both kinds of squash.  I recommend using whichever you have more of to stuff, and the less for the stuffing.  vary the cheeses, add herbs...it's easy to play with to your liking.  If the squashes are really small, vary your cook time (less).


Onions:
BBQ Onion Steaks with Honey-Mustard Sauce -you had me at Honey-Mustard Sauce.
Grilled Sweet Onions - add a little blue cheese on top and I'm set!

Kohlrabi:
Kohlrabi Chips - these would be perfect with a Greek yogurt ranch dip on the side.
Fritters and More,5 different ways to prepare kohlrabi- the good folks over at thekitchn.com really put together some fine recipe collections.

Cucumbers:
Sweet and Sour Thai Cucumber Pasta Salad - a fresh take on the idea of pasta salad ( psssst. Here's a secret,it doesn't have pasta in it!)
Tomato,Cucumber and Avocado Salad - I think I could eat this every single day this summer,looks divine.

Beans-
Parmesan Roasted Green Beans- you had me at parmesan.
Roasted Balsamic Green Beans- the sweet,tangy syrup that coats these beans is delicious.

Basil;
Grilled Chicken with Lemon Basil Pasta -Pioneer Woman 's recipes never fail. (I'm just saying.)
Green Goddess Hummus - Basil would make a great substitute for tarragon in this recipe.

Kale;
Baby Kale ,Mozzarella and Egg Bake - a FANTASTIC way to work kale into your breakfast.
12 Kale Salad Recipes - I mean really,how many ways can we enjoy kale? How about at least 12 !!

Cabbage;
Cabbage and Lime Salad with Roasted Peanuts - this looks delicious and beautiful.
Easy Asian Quinoa Slaw -now talk about pretty,this one would make a great picnic lunch.

ENJOY!