Recipe Ideas for the August Box Share

Cabbage and Cucumber Slaw

DillCucSalad

Ingredients

  • 1 white or purple cabbage
  • 1  cucumber
  • 1 bunch green onion
  • 4 Tbsp sunflower oil
  • 1.5 Tbsp vinegar
  • 1.5 tsp salt

Preparation

Chop the cabbage into thin strips, then chop the cucumber, dill, and green onion and place into the bowl of cabbage.  Add the vinegar, salt, and olive oil to the bowl and mix to combine.

 

Mint, Blackberry Mojito

51167020_blackberry-mojitos_1x1

Ingredients

  • 8 fresh mint leaves, plus more for garnish
  • 1/2 cup fresh blackberries
  • 1 tablespoon light agave syrup
  • Ice cubes
  • 1/2 cup light rum
  • 1/4 cup fresh lime juice
  • Crushed ice
  • Lime-flavored club soda
  • Lime slices, for garnish

Preparation

Add the mint leaves, blackberries, and agave syrup to a cocktail shaker. Using a muddler or the handle of a wooden spoon, muddle the ingredients until the mint is fragrant. Add the ice cubes, rum, and lime juice. Cover and shake vigorously to chill.

Fill 2 rocks or highball glasses with crushed ice and strain the liquid into the glasses. Top with club soda and garnish each with a slice of lime.

Pickled Garlic Scape Fritata

onion-frittata

Ingredients

  • 10 eggs
  • 1 cup (1/2 lb.) chopped greens
  • 1/2 c. grated Parmesan cheese
  • 1 Tbsp. chopped parsley or basil
  • 1/2 c. finely chopped garlic scapes
  • salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about fiveminutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

 

Heirloom Tomato and Feta Salad

tomato-feta-028-590x393

Ingredients

  • 4 or 5 ripe heirloom tomatoes, varied in color and shape
  • 8 ounces raw goat feta cheese
  • Sea salt
  • 8 sprigs fresh basil
  • Extra virgin olive oil

Preparation

Slice the tomatoes and lay them on a large plate, overlapping if necessary. Sprinkle with some sea salt and then lightly drizzle olive oil over the tomatoes and let rest for five minutes. Crumble the goat cheese with your fingers and drop over the tomatoes. Tear some basil leaves and sprinkle on top of the final plates.

 

ENJOY!

 

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