While locally grown produce is at its best, our Good Food Box boasts 100% local vegetables and fruit.
Kate’s Kitchen, FoodShare’s longest running community kitchen has met for ten years. They always prepare simple and delicious dishes with loads of vegetables to support good health. This week they prepared a meal inspired by the local ingredients from The Good Food Box. Check out the great recipes that you can make at home with just a few ingredients.
Fresh Corn, Tomato and Cucumber Quinoa Salad
1/2 cup chopped fresh basil
1/3 cup olive oil
1/4 cup lime juice
2 tsp honey or maple syrup
1 clove minced garlic
1 tsp salt
1/4 tsp ground black pepper
2–3 ears fresh corn, cut from cob
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber (don’t seed and peel if using English cucumber)
1 jalapeno pepper, seeded and finely chopped
2 cups cooked and cooled quinoa*
1/2 cup crumbled goat or feta cheese (optional)
Whisk together basil, olive oil, lime juice, honey, garlic, salt, and pepper in a large bowl.
Add corn, tomatoes, cucumber, jalapeno, and quinoa. Gently toss together until combined and coated with dressing.
Refrigerate until serving if making more than 2 hours ahead. Serve with cheese crumbled on top, if using.
*Cooking quinoa: If not using organic quinoa, rinse in a colander first. Place 1 ½ cups water with 1 cup quinoa into medium pot. Bring to a boil. Reduce heat to low and cover with tight fitting lid. Let quinoa cook for 12 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with fork. Let quinoa cool completely, either to room temperature or made a day ahead and refrigerated.
Collard Greens Frittata with Goat Cheese and Chilies
3 Tbsp butter or olive oil
1 bunch collard greens, washed, tough stems removed, and chopped (about 4 cups)
2 cloves garlic
1 small onion, thinly sliced
1 tsp red chili flakes or finely minced fresh red chilli
8 eggs, lightly beaten
1 tsp salt
3/4 cup crumbled herb goat cheese
In a large non-stick skillet or well seasoned cast iron pan heat butter to medium. Add greens, garlic, onion and chilies. Sauté until tender, about 5 minutes. Add salt.
Add eggs and give mixture a quick stir. Egg will begin to set and look like scrambled eggs. Stir once more and then leave egg mixture, DO NOT stir. Crumble goat cheese over top and place into broiler until cheese is melted and frittata is set, about 2–3 minutes.
Allow to cool for 5 minutes before serving. Cut into wedges and serve warm or at room temperature.
Butternut Squash and Apple Latkes
2 cups grated butternut squash
1 medium apple, peeled and grated
2 eggs, beaten
2 Tbsp grated onion
1 tsp salt
½ tsp pepper
2–3 Tbsp flour (any kind)
Coconut, avocado or grapeseed oil for frying
In a large bowl, mix together squash, apple, eggs, onion, salt, pepper and enough flour to bind batter, but remaining loose (start with 2 Tbsp first).
Coat bottom of large non stick or cast-iron pan with oil and heat over medium.
Scoop out about 1/4 cup of the squash mixture into the pan, lightly pressing down with back of a fork. Add two or three more to the pan, not crowding too much, and cook until golden on the bottom, about three minutes. Flip and cook about 3 more minutes or until golden.
Remove from pan and onto a paper towel lined plate. Repeat with the remaining squash mixture, adding more oil to pan as needed. Keep cooked latkes in a warm oven until ready to serve. Leftovers can be refrigerated and warmed next day.
Makes about 16–20 latkes.
For more recipes like these, please visit Kate and the Kitchen.