Category: Recipes

Bell Peppers

Bell Peppers (Green, Orange, or Red)

Angela Smith

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

  1. 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. 
  2. 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

  1. 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.
  2. 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.
  3. 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

Napa Cabbage

Napa Cabbage

Angela Smith

17 Crispy, Crunchy Napa Cabbage Recipes

Cabbage and Snow Pea Rice Bowl with Warm Coconut Peanut Sauce // Uses Napa Cabbage, Radishes, Scallions
Adapted from Bon Appetit magazine by The Leek & The Carrot

Takes 1 hour
Serves 8 to 12 (even more if eaten as a side dish only)

4-1/2 cups water
2 cups brown rice
1 teaspoon Kosher salt
1 head cabbage, cleaned and thinly sliced (I slice the white stem and green leafy portion together)
1/2 pound snow peas, ends removed and sliced
1 bunch radish, greens removed, cut in half and thinly sliced
1 bunch scallions, sliced (you can use all of the scallion, whites, pale green and dark green portions)

Warm Peanut Sauce:
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons brown sugar
2 tablespoon soy sauce or tamari
Juice from 1 lime (or 2 tablespoons lime juice)
1 tablespoon fish sauce
1/2 teaspoon red pepper flakes
Kosher salt

  1. Bring water to a boil in a large saucepan on the stove top over high heat. Once boiling, add rice and salt and reduce heat to low. Cover and cook for 50 minutes (or less, depending on your type of rice; read the package directions).
  2. While the rice cooks, prepare your veggies. In a (seriously really) large bowl, toss napa cabbage, snow peas, radishes, and scallions together.
  3. When the rice has about 10 minutes left to cook, begin the sauce. Combine peanut butter, coconut milk, brown sugar, soy sauce or tamari, lime juice, fish sauce and red pepper flakes in a large saucepan. Whisk together until smooth. Place on stove and turn heat to medium. Whisk until smooth and hot. If it seems too thick, add a bit of water and whisk it in. You will want the dressing to be warm to wilt the greens.
  4. Serve in a bowl with the ratio of about a 1/2 cup of rice to 2 cups of veggies. Pour about 1/4 cup of peanut sauce over the greens and toss gently to coat.

Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing // Uses Carrots, Napa Cabbage, Scallions // Vegetarian

Kimchi // Uses Carrots, Daikon, Kohlrabi, Leeks, Napa Cabbage // Vegetarian

Napa Cabbage Stir Fry with Salt and Pepper Tofu // Uses Cilantro, Napa Cabbage, Red Pepper, Scallions // Vegetarian

Kale

Kale

Angela Smith

Buddha Bowl // Uses Carrots, Kale, Red Cabbage, Sweet Potatoes, Watermelon Radishes // Vegetarian

Cauliflower Kale Curry // Uses Cauliflower, Garlic, Kale, Onions // 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 Apples and Cheddar // Uses Garlic, Kale // Vegetarian
This is one of our favorite ways to use kale. The recipe comes from Martha Rose Shulman and was featured in Salads with Sweetness, Crunch, and Zest

Makes 4 to 6 servings and takes 5 minutes to prepare.

  • 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
  • 2 tablespoons coarsely chopped toasted almonds
  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
  • 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  •  Salt to taste
  • 1 very small garlic clove, puréed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan
  1. Combine the kale, almonds, apple and Cheddar in a large bowl.
  2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Kale Salad with Roasted Jalapeno Dressing // Uses Jalapenos, Kale, Red Bell Pepper, Scallions // Vegetarians

Kohlrabi and Kale Gnocchi // Uses Kale, Kohlrabi // Vegetarian

Kohlrabi and Kale Salad // Uses Carrots, Garlic, Kohlrabi, Kale // Vegetarian
This is best made ahead and allowed to sit in the fridge for a few hours before eating. Also, make sure to “massage” your chopped up kale (rub it around between your hands) with olive oil before adding it to the salad.

Lily’s Lemony Fennel, Radish, and Kale Salad // Uses Fennel, Kale, Radishes, Snap Peas // Vegetarian

Quinoa Vegetable Soup // Uses Carrots, Garlic, Kale, Tomatoes (substitute fresh for canned), White Onions, Winter Squash // Vegetarian

Pasta with Beans and Greens // Uses Garlic, Kale; Substitute Gai lan for Kale // Vegetarian

Roasted Potato Salad with Kale // Uses Kale, Parsley, Potatoes, Yellow Onion
Recipe from Raleigh’s Hilltop Farm

2 lbs. unpeeled potatoes, cut into large chunks
2 tablespoons olive oil
Seasonings, as desired
3 stalks kale, stem removed and roughly chopped
3/4 cup mayonnaise
3/4 cup plain yogurt
1/2 teaspoon Dijon mustard
1 teaspoon dried parsley (can also sub fresh)
3 to 4 slices thick-cut bacon, cooked, drained and chopped
1/2 yellow onion, diced

1. Preheat oven 350 degrees. Toss potatoes with olive oil and 1-2 tablespoons seasoning of your choice (my mom uses a mix of season salt, garlic salt and pepper). Roast potatoes for 35 minutes in a preheated oven until edges begin to brown and potatoes are tender.
2. Add kale to pan, toss to coat with oil and seasonings, and roast 10 minutes longer. In a small bowl, combine mayo, yogurt, mustard and parsley. Add bacon and onion.
3. Allow potatoes and kale to cool slightly. Toss with dressing, stir to coat. Adjust seasonings as needed/desired.

Sausage, Greens, and Beans Pasta // Uses Kale

Sesame Noodles with Kale and Mushrooms // Uses Kale, Garlic (can substitute Garlic Scapes)
Sesame sauce adapted from Molly Yeh; Recipe from The Leek & the Carrot

Makes 2-4 servings
Takes 20 minutes

2 tablespoons peanut oil
1/2 pound baby bella or crimini mushrooms, sliced
1 bunch kale, stems removed, chopped
Kosher salt and freshly ground black pepper to taste
8 ounces of your favorite Asian noodle (I used Udon but would have used Soba if I had any)

Sesame Sauce:
3 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons tahini
2 teaspoons sesame oil
1 (or 7) pinches of red pepper flakes

  1. Heat peanut oil in very large skillet (or wok if you have one) over medium high heat.  
  2. Add mushrooms, stirring often, for 5 minutes until tender. Add kale and continue cooking (and stirring) until wilted. Salt and pepper to taste.
  3. Bring a large pot of salted water to a boil. When boiling, add noodles and cook according to packaged directions. Drain and rinse with cold water.
  4. Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
  5. Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl.  Eat warm or cold.

Spicy Parmesan Green Beans and Kale // Uses Green Beans, Kale, Onions // Vegetarian

Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian

Sweet Potato Brussels Sprouts Buddha Bowl // Uses Brussels Sprouts, Kale, Sweet Potatoes // Vegetarian

Carrots

Carrots

Angela Smith

Bolognaise Stuffed Eggplant (scroll down a little for recipe) // Uses Basil, Carrots, Cherry Tomatoes, Eggplant, Garlic, Onions, Tomatoes (substitute fresh for canned)

Braised Beef with Onion, Carrots, and Turnips // Uses Carrots, Garlic, Onions, Parsley, Turnips

Buddha Bowl // Uses Carrots, Kale, Red Cabbage, Sweet Potatoes, Watermelon Radishes // Vegetarian

Carrot, Squash, and Rutabaga Soup // Uses Carrots, Onions, Parsley, Rutabagas, Winter Squash // Vegetarian

Chard Cauliflower Carrot Wraps // Uses Carrots, Cauliflower, Chard, Cilantro // Vegetarian

Chickpea Salad with Carrots and Dill // Uses Carrots, Dill, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Deep Mexican Carrot Soup with Tomatillos and Lime // Uses Carrots, Garlic, Onion, Tomatillos // Vegetarian

Fresh Cabbage and Carrot Slaw // Uses Cabbage, Carrots, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian

Ginger Glazed Carrots // Uses Carrots, Parsley // Vegetarian

Grilled Carrots with Lime and Cilantro // Uses Carrots, Cilantro // Vegetarian

Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing // Uses Carrots, Napa Cabbage, Scallions // Vegetarian

Kimchi // Uses Carrots, Daikon, Kohlrabi, Leeks, Napa Cabbage // Vegetarian

Painted Pony Bean Soup // Uses Carrots, Garlic, Painted Pony Beans, Peppers

Quinoa Vegetable Soup // Uses Carrots, Garlic, Kale, Tomatoes (substitute fresh for canned), White Onions, Winter Squash // Vegetarian

Rainbow Chard and Carrot Hash // Uses Carrots, Garlic, Onion, Rainbow Chard (could also substitute Garlic Scapes for garlic cloves) // Vegetarian

Roasted Carrot Soup with Tomatoes and Basil // Uses Basil, Carrots, Onions // Vegetarian

Roasted Daikon Radish, Carrots, and Peppers // Uses Carrots, Daikon, Red Peppers, Shallots // Vegetarian

Roasted Roots with Turmeric Tahini Sauce // Uses Carrots, Parsnips, Rutabagas, Sweet Potatoes, Turnips // Vegetarian

Stuffed Eggplants with Carrots, Peppers, and Tomatoes // Uses Carrots, Eggplant, Garlic, Onions, Red and Green Peppers, Tomatoes // Vegetarian

Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian

Thai Carrot and Sweet Potato Soup // Uses Carrots, Cilantro, Sweet Potatoes // Vegetarian

Thai Panang Curry with Vegetables // Uses Carrots, Garlic; Green, Orange, and Red Peppers; Thai Basil, Yellow Onion // Vegetarian

12 Ways to Use Carrot Tops

Vegan Poke Bowl // Uses Carrots, Cucumbers, Edamame, Red Cabbage // Vegan

Vegetable Dumplings // Uses Cabbage, Carrots, Garlic Chives, Onions // Vegetarian

Vietnamese Pickled Carrots and Daikon // Uses Carrots, Daikon // Vegetarian