Recipes - Week of September 1st
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spicy carrots and peppers
Servings: 4-6 servings
Cook time: 30
Prep Time: 10
Total Time: 40
LINC BOX INGREDIENTS
1 bell pepper, whole
1 bu carrots, peeled
1 cup thinly sliced walla walla onion
1 fresh jalapeno, sliced crosswise into thin circles
PANTRY INGREDIENTS
6 Tbs. extra-virgin olive oil
5 cloves garlic, thinly sliced
1 Tbsp coarsely chopped fresh oregano
1 Tbsp fresh lime juice
1 Tbsp chopped fresh parsley
Salt
Black pepper
PROCESS:
A. Prepare the charred bell pepper.
1. Char the bell pepper in a pan under the broiler until the skins are blackened on all sides. Put the pepper in a bowl and cover tightly with plastic to steam for about 15 minutes.
2. Rub off the charred skin. Remove the stem and seeds and cut the flesh into long, thin strips.
B. Saute the veggies (minus carrots).
1. Pour 4 Tbsp. of the olive oil into a large skillet with a lid. Add the onion, garlic, and a pinch of salt.
2. Stir to coat everything with oil and cook, covered, over medium-low heat until softened, 6 to 8 minutes.
3. Add the jalapeño, cover, and cook for 1 minute.
4. Add the bell pepper strips and another small pinch of salt and cook, covered, for another 3 minutes.
5. Transfer to a bowl and let cool.
C. Prepare the carrot mixture.
1. Cut the carrots into six fairly evenly sized sticks by first cutting the carrots in half crosswise. Then quarter the thicker stem end lengthwise and cut the narrower root end in half lengthwise.
2. Heat the remaining 2 Tbsp. olive oil in the pan over medium heat; add the carrots and season with a pinch of salt.
3. Stir to coat and cook, covered, for 7 minutes.
4. Add 1/2 cup water and cook, uncovered, over medium- high heat,stirring occasionally, until the carrots are tender and most of the water has evaporated, 7 to 9 minutes.
D. Combine the sauteed veggies and carrot mixture.
1. Add the bell pepper mixture to the carrots.
2. Cook for 1 to 2 minutes to warm through.
3. Stir in the oregano, parsley, and lime juice.
4. Season to taste, Serve immediately.
savory watermelon salad
Yield/Servings: 4-6 servings
Prep Time: 20 minutes
Total Time: 20 minutes
LINC BOX INGREDIENTS
1 small watermelon
1⁄2 cup Walla Walla onion
PANTRY INGREDIENTS
1 1⁄2 cup marinated feta cheese from Brush Creek
1⁄2 cup mint leaves, sliced
2 tsp black pepper
PROCESS:
1. Cut the rind off of the watermelon and cut into cubes. Put into a large bowl.
2. Mix in feta cheese, mint, and pepper.
3. Slice the onion thinly and stir in.
4. Gently stir until all ingredients are combined.
hints
The key to this recipe is not to mix all your ingredients and then chill but rather have all your ingredients chilled and ready to go before you make this amazingly delicious little gem. This way everything stays intact and looks much better. For a little zing add a little pinch of cayenne pepper.