Tag: Recipes

Zucchini

Zucchini

Angela Smith

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), 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.

Lemon Summer Squash Bread // Uses Summer Squash or Zucchini // Vegetarian

Ratatouille // Uses Basil, Eggplant, Garlic, Orange and/or Red Peppers, Summer Squash, Tomatoes, Yellow Onion, Zucchini // Vegetarian

Roasted Zucchini and Beets // Uses Beets, Garlic, Zucchini (can use Yellow Crookneck or Patty Pan instead) // Vegetarian

Sausage-Stuffed Zucchini Boats // Uses Garlic, Onions, Parsley, Tomatoes, Zucchini (can also use Summer Squash)

Spicy Pesto and Cheese Stuffed Zucchini Involtini // Uses Basil, Red Peppers, Thyme, Summer Squash or Zucchini

Zucchini Grilled Cheese // Uses Zucchini or substitute Summer Squash // Vegetarian

Zucchini, Rice, and Cheese Gratin // Uses Garlic, Onions, Zucchini or substitute Summer Squash // Vegetarian

Zucchini, Swiss Chard, and Chickpea Stew // Uses Garlic, Onions, Swiss Chard, Summer Squash (called Yellow Zucchini in recipe), Thyme, Zucchini // Vegetarian

Shallots

Shallots

Angela Smith

Asparagus with Creamy Tarragon Vinaigrette // Uses Asparagus, Shallots, Tarragon // Vegetarian

Baked Tostadas with Tomatillo Black Bean Salsa // Uses Cilantro, Garlic, Jalapenos, Shallots, Tomatillos // Vegetarian

Big Heart Artichoke and Parmesan Soup // Uses Artichokes, Garlic, Shallots, Thyme, Yukon Gold Potatoes // Vegetarian

Cauliflower Salad with Greens Beans // Uses Cauliflower, Garlic, Green Beans, Shallots // Vegetarian

Charred Green Beans with Brown Butter Vinaigrette // Uses Garlic, Green Beans, Shallots, Sage // Vegetarian

Lamb Chops with Green Tomatoes // Uses Basil, Garlic, Green Tomatoes, Shallots

Leek and Spinach Risotto // Uses Leeks, Shallots, Spinach, Thyme // Vegetarian

Mini Mushroom and Parsnip Pot Pies // Uses Kale, Parsnips, Shallots, Thyme // Vegetarian

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

Summer Savory Sausage Rolls // Uses Chives, Garlic, Parsley, Shallots, Summer Savory or Thyme

10-Minute Garlic Bok Choy Recipe // Uses Bok Choy (recipe calls for Baby Bok Choy, but you can use regular), Garlic, Shallots // Vegetarian

Watermelon Radish, Orange, and Goat Cheese Salad // Uses Red Onion or Shallots, Watermelon Radishes // Vegetarian

Tomatillos

Tomatillos

Angela Smith

Baked Tostadas with Tomatillo Black Bean Salsa // Uses Cilantro, Garlic, Jalapenos, Shallots, Tomatillos // Vegetarian

Cucumber Tomatillo Gazpacho // Uses Cilantro, Cucumbers, Garlic, Onions, Parsley, Poblano Peppers, Tomatillos // Vegetarian

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

Roasted Poblano Quesadillas // Uses Cilantro, Garlic, Jalapenos, Onions, Poblanos, Tomatillos // Vegetarian

Roasted Tomatillo Chicken Soup // Uses Cilantro, Garlic, Jalapenos, Leeks, Tomatillos

Roasted Tomato and Tomatillo Salsa // Uses Cilantro, Tomatillos, Tomatoes // Vegetarian

Salsa Verde // Uses Cilantro, Garlic, Jalapenos, Onions, Tomatillos // Vegetarian

Jalapenos

Jalapenos

Angela Smith

Baked Tostadas with Tomatillo Black Bean Salsa // Uses Cilantro, Garlic, Jalapenos, Shallots, Tomatillos // Vegetarian

Cantaloupe Salad with Thai Basil and Chili // Uses Cantaloupe, Jalapeno Pepper (use Green instead of Red), Thai Basil // Vegetarian

Stir Fry with Bok Choy and Chicken // Uses Bok Choy, Garlic, Jalapenos

Edamame Black Bean Salad // Uses Cilantro, Edamame (substitute fresh for frozen), Jalapenos, Red Pepper (can also use yellow or orange) // Vegetarian

Green Tomato Salsa Verde // Uses Cilantro, Green Tomatoes, Jalapenos, Onion // Vegetarian

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

One-Pot African Peanut Stew // Uses Cilantro, Collards, Garlic, Jalapenos, Onions, Sweet Potatoes // Vegetarian

Quick Pickled Jalapeno Peppers // Uses Garlic, Jalapenos, Red Peppers // Vegetarian

Roasted Poblano Quesadillas // Uses Cilantro, Garlic, Jalapenos, Onions, Poblanos, Tomatillos // Vegetarian

Roast Salmon and Broccoli with Chile-Caper Vinaigrette // Uses Broccoli, Jalapenos

Roasted Tomatillo Chicken Soup // Uses Cilantro, Garlic, Jalapenos, Leeks, Tomatillos

Salsa Verde // Uses Cilantro, Garlic, Jalapenos, Onions, Tomatillos // 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.

Spicy Poblano, Black Bean, and Quinoa Enchiladas // Uses Cilantro, Garlic, Jalapenos, Poblanos, Sweet Onions // Vegetarian

Spicy Watermelon Margaritas // Uses Jalapeno, Watermelon // Vegetarian

Vegetarian Black Bean Sweet Potato Enchiladas // Uses Cilantro, Garlic, Jalapenos, Red Onions, Sweet Potatoes. Use your own Salsa Verde if you have it.

Watermelon, Cucumber, and Husk Cherry Salad // Uses Cilantro, Cucumber, Ground Cherries (called Husk Cherries in recipe), Jalapenos, Watermelon // Vegetarian

Watermelon Salad with Feta // Uses Basil or Mint, Cucumber, Garlic, Jalapeno Peppers, Red Onion, Watermelon // Vegetarian

Watermelon

Watermelon

Angela Smith

Boozy Watermelon Mint Lemonade // Uses Cucumber, Mint, Watermelon // Vegetarian

Spicy Watermelon Margaritas // Uses Jalapeno, Watermelon // Vegetarian

Watermelon and Cucumber Salad // Uses Cucumbers, Red Onion, Watermelon // Vegetarian

Watermelon, Cucumber, and Husk Cherry Salad // Uses Cilantro, Cucumber, Ground Cherries (called Husk Cherries in recipe), Jalapenos, Watermelon // Vegetarian

Watermelon Lemonade // Uses Mint, Watermelon // Vegetarian

Watermelon Mint Sorbet // Uses Mint, Watermelon // Vegetarian

Watermelon Salad with Feta // Uses Basil or Mint, Cucumber, Garlic, Jalapeno Peppers, Red Onion, Watermelon // Vegetarian