Arugula Salad with Ginger-Thyme Vinaigrette // Uses Arugula, Garlic, Red Peppers, Sugar Snap Peas, Thyme, Yellow Squash // Vegetarian
Asian Eggplant Stir Fry // Uses Asian Eggplant, Garlic, Green Peppers, White Onions // Vegetarian
Best Bok Choy – Uses Bok Choy, Garlic, Green Beans, Red Bell Pepper, Red Onion
Corn Okra Creole // Uses Green Peppers, Okra, Sweet Onion, Thyme (substitute fresh for dried), Tomatoes // Vegetarian
Hot Sandwich Spread // Uses Bell Pepper, Kale, Onion, Summer Squash or Zucchini // Vegetarian From Raleigh’s Hillside Farm
This is a sautéed combo of veggies you layer onto grilled cheese, paninis or any hot sandwich. Make a batch when you get your box and use it all week!
1 tablespoon butter or olive oil
1 onion, diced
1 bell pepper, diced
5 or 6 kale leaves, chard or other greens; ribs removed, diced
1 zucchini or summer squash, shredded – unpeeled
Salt and pepper
Could also add: shredded cabbage, herbs, jalapeno or poblano peppers
To make: In a skillet, using a tablespoon of butter or olive oil, saute’ onion and pepper two to three minutes. Add kale and shredded zucchini. Season with salt and pepper as well as garlic, parsley, or whatever other seasonings you want. Saute’ until greens are cooked down and moisture is gone. Store in a container in fridge until ready to use.
To use: Layer buttered bread, cheese, thick layer of veggie mixture, (slices of ham, or turkey – optional), another layer of cheese and final slice of buttered bread. Grill over medium heat until cheese is melted and bread is golden brown. Can also use in a panini instead of grilling. Also good on baked sliders.
Kale Salad with Roasted Jalapeno Dressing // Uses Jalapenos, Kale, Red Bell Pepper, Scallions // Vegetarians
Napa Cabbage Stir Fry with Salt and Pepper Tofu // Uses Cilantro, Napa Cabbage, Red Pepper, Scallions // Vegetarian
Painted Pony Bean Soup // Uses Carrots, Garlic, Painted Pony Beans, Peppers
Quick Pickled Jalapeno Peppers // Uses Garlic, Jalapenos, Red Peppers // Vegetarian
Roasted Green Beans with Parmesan and Basil // Uses Basil, Garlic, Green Beans, Red Onion, Red Pepper, // Vegetarian
Roasted Daikon Radish, Carrots, and Peppers // Uses Carrots, Daikon, Red Peppers, Shallots // Vegetarian
Roasted Red Potatoes // Uses Parsley, Red Potatoes, Red Peppers, Scallions // Vegetarian
Sesame Cauliflower and Bell Peppers // Uses Green Peppers, Scallions (called Green Onions in recipe) // Vegetarian
Sheet Pan Chicken Fajitas // Uses Jalapenos, Orange or Red Peppers
From Raleigh’s Hillside Farm
1 – 1.5 pound(s) boneless skinless chicken breast, cut into thin strips
1 onion, cut into thin half rings
2 or 3 yellow peppers (can also use orange or red peppers), cut into thin strips
1 or 2 jalapeno peppers, diced small or cut into very thin half strips
Seasoning mix:
2 tablespoon vegetable or canola oil
2 teaspoon chili powder
2 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
For serving: tortillas, sour cream, tomato wedges, minced cilantro, salsa, avocado
- In a large bowl, mix together all seasoning mix ingredients, including oil. Feel free to add more if you prefer. Add all the strips of chicken, onion, peppers and jalapenos to the bowl and toss with tongs until everything is well coated. Spread out on a baking sheet sprayed with cooking spray.
- Bake, uncovered, at 400⁰ for 20-25 minutes or until chicken is no longer pink and veggies are crisp tender. Spoon into warmed tortillas and add desired toppings.
Slow Cooker Sweet Potato and Butternut Squash Chili // Uses Butternut Squash (could substitute any other winter squash), Garlic, Leeks; Orange or Red Peppers; Sweet Potatoes, Tomatoes // Vegetarian
Recipe from The Leek & The Carrot
Takes 20 minutes (active time) + 4 hours (in slow cooker)
Serves 8-12
1/4 cup olive oil
1 large leek, white and pale green parts only, roughly chopped
2 garlic cloves, minced
2 cups diced red, orange or yellow pepper
4 cups water
6 cups diced tomatoes (from fresh tomatoes, canned tomatoes or things you froze earlier in the year)
2 cups chopped sweet potatoes
4 cups chopped butternut squash
1 can (15-ounce) spicy chili beans
1 can (15-ounce) black beans, rinsed
1/4 cup brown sugar
1/4 cup chili powder
2 tablespoons Kosher salt
2 tablespoons cumin
1/2 teaspoon cayenne powder
Pinch cinnamon
- Add olive oil to crock pot or slow cooker along with leek, garlic and peppers. Turn crock pot up to high and let cook on it’s own with the lid off for 10-15 minutes while you peel and dice your squash and sweet potatoes and get the rest of your ingredients assembled.
- Add remaining ingredients to the crock pot. It will be a tight fit even in a standard 8-quart crock pot. Place lid on crock pot and cook for at least four hours on high heat. If you are making it and leaving for the day, eight hours on low heat will work just as well.
- Enjoy with cheese, diced raw onion, Greek yogurt and a handful of chives. Store whatever remains in your fridge to eat throughout the weekend/week.
Spicy Pesto and Cheese Stuffed Zucchini Involtini // Uses Basil, Red Peppers, Summer Squash or Zucchini, Thyme
Spinach and Red Pepper Frittata // Uses Garlic, Marjoram, Red Peppers, Spinach // Vegetarian
Stuffed Eggplants with Carrots, Peppers, and Tomatoes // Uses Carrots, Eggplant, Garlic, Onions, Red and Green Peppers, Tomatoes // Vegetarian
Summer Gazpacho // Uses Cucumber, Garlic, Sweet Peppers, Tomatoes, Cucumber. Also, add Cantaloupe or Watermelon to really make this sing // Vegetarian
Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce // Uses Cilantro, Garlic, Green Cabbage, Red Peppers, Scallions (called Green Onions in this recipe) // Vegetarian
Thai Panang Curry with Vegetables // Uses Carrots, Garlic; Green, Orange, and Red Peppers; Thai Basil, Yellow Onion // Vegetarian
Yellow Summer Squash Relish // Uses Green Pepper, Onions, Summer Squash (can also use Zucchini), Onions // Vegetarian
Middle Fork Farm 