7/14/2012 Basket - Savory Oven Corn on the Cob

Savory Oven Corn on the Cob
Uses from this basket: Corn
Other produce: Garlic

Surprise!  When we husked our corn, we discovered it was red corn.  This recipe works equally well with red corn or the more standard varieties.

• 1/2 cup mayonnaise
• 2-3 tsp coarse ground mustard
• 1 tsp Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 tsp minced dried onion
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 5 ears corn, silk and husks removed
• 5 Tbsp parmesan cheese

In a small bowl, combine mayonnaise, mustard, Worcestershire sauce, garlic, onion, parsley, paprika, salt, and pepper. Spread evenly over corn.  Sprinkle each ear with about 1 Tbsp parmesan.

Wrap each ear in foil and bake at 400 degrees for 30 minutes.

7/14/2012 Basket - Apricot Chicken

Apricot Chicken
Uses from this basket: Apricot
Other produce: Lemon

• 3 cups thinly sliced apricots (can leave the peel on or remove it, whatever your preference)
• 1 cup sugar
• 2 Tbsp lemon juice
• 1 cup Russian dressing
• 1 packaged dried onion soup mix
• approx. 2 pounds boneless, skinless chicken thighs

Fill a large bowl 1/2 to 3/4 full with ice water.  Place a smaller metal bowl on top.  Set aside.

In a large skillet, heat apricots, sugar, and lemon juice over medium high heat.  Mash apricots with a fork or potato masher, then bring mixture to a boil.  Reduce heat and cook, stirring constantly.  Skim off foam as necessary and cook until mixture thickens slightly and begins to look syrupy (about 5 minutes).  Spoon a small amount (1/2-1 tsp) into the metal bowl over the ice water and allow to cool for about 30 seconds.  Tip the bowl sideways.  The mixture should move slightly (like a jam).  If it is still runny, keep cooking for 1-2 minutes more then repeat the test.  Once ready, pour the whole mixture in the metal bowl to cool.  Once cooled to room temperature, refrigerate.

Combine 1 cup of the apricot jam, the Russian dressing, and the onion soup mix.  Stir until well mixed.

Arrange chicken thighs in a glass baking dish and pour jam mixture over them, making sure to coat each piece.

Cook at 350 degrees for 30-45 minutes, until chicken is cooked through.

Serve over rice.

7/14/2012 Basket - Cheesy Puffed Cauliflower

Cheesy Puffed Cauliflower
Uses from this basket: Cauliflower

• 1 head cauliflower, broken into small florets
• 1/4 cup butter
• 2 tsp flour
• 1 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup Italian flavored bread crumbs, divided
• 3 eggs, separated
• 1 1/4 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees.  Grease a 2 quart casserole dish.

Steam the cauliflower until tender, then set aside.

Melt the butter in a medium saucepan.  Stir in the flour, salt, and pepper and cook over low heat for 2 minutes.  Gradually stir in the milk and bring to a boil.   Stir in 3 Tbsp of the bread crumbs.  Remove from heat and stir in the cheese.  Then stir in the egg yolks, followed by the cauliflower.

Whip the egg whites in a large metal bowl until stiff.  Fold the cauliflower mixture into the egg whites.  Pour into the prepared casserole dish.  Sprinkle the remaining 1 Tbsp bread crumbs on top.  Bake for 30 minutes, until puffed and golden.

7/14/2012 Basket - Kale Chips

Kale Chips
Uses from this basket: Kale

• 1 bunch kale
• 1 Tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp kosher salt

Preheat oven to 350 degrees.  Remove the center ribs and stems from the kale and tear into 2 to 3 inch pieces.  Toss with olive oil, paprika, cumin, and salt.  Spread evenly on a greased baking sheet.  Bake for 10-15 minutes, until crisp and the edges are browned.

7/14/2012 Basket - Cheesy Pan Fried Squash

Cheesy Pan Fried Squash
Uses from this basket: Zucchini, crookneck squash, tomato
Other produce: Onion

• 3 Tbsp butter
• 1/4 large onion, chopped
• 1 zucchini, thinly sliced
• 1 crookneck squash, thinly sliced
• 1 tomato, diced
• 1 cup grated colby cheese

In a large skillet, melt butter over medium high heat.  Add onion and cook until translucent.  Add zucchini and squash.  Cook, covered, until squash is tender (stirring occasionally).  Stir in tomato.  Reduce heat to low.  Sprinkle with cheese.  Cover until cheese is just melted.  Serve warm.

7/14/2012 Basket - Braised Radishes

Braised Radishes
Uses from this basket: Radishes

• 1 bunch radishes (about 1/2 pound), trimmed of tops and roots and quartered
• 1 cup chicken broth
• 1 Tbsp butter, cut into small cubes
• 1 1/2 Tbsp sugar
• 1/2 Tbsp red wine vinegar
• salt & pepper
• 1 Tbsp honey
• 1 Tbsp teriyaki sauce

Place radishes, chicken broth,  butter, sugar, vinegar, salt, and pepper in a medium-sized skillet.  Cover and bring to boil.  Reduce heat to medium and simmer for 10-12 minutes.  Remove radishes and turn heat up to medium high.  Continue cooking sauce until the liquid reduces and it becomes like a glaze.  Return radishes to pan and cook for a few more minutes, until the radishes just begin to brown.  Stir in honey and teriyaki sauce.  

7/14/2012 Basket - Three Cheese Zucchini Bacon Quiche

Three Cheese Zucchini Bacon Quiche
Produce from this basket: Zucchini
Other produce: Onion

Crust:

- 1.5 C. flour
- 1.5 t. sugar
- 1.5 t. salt
- 2 T. milk
- 0.5 C. oil (olive, vegetable, or canola)

Combine the above ingredients in a pie plate or quiche pan. Mix well with a fork. Pat in place, covering the bottom and the sides.

Filling

- 1 C. grated Zucchini
- 3 T. flour
- 0.5 C. mayo
- 0.5 C. milk
- 3 eggs
- 8 slices bacon, cooked and crumbled
- 4 oz. goat cheese, crumbled
- 0.5 onion, diced
- 2 C. grated cheddar cheese

Combine the above ingredients until well mixed. Pour into crust.

Top with thinly sliced Zucchini, 1 C. freshly grated Parmesan, and 1 t. paprika (for color).

Bake for 30-40 minutes at 450 degrees until set firmly.