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Recipe: Baked Jalapeño Poppers

If you have someone in your life that loves all things spicy and you can’t get them to eat anything but Flaming Hot Cheetos, this recipe is worth a shot. This is the perfect recipe for someone that loves a little kick and crunch in their food, but doesn’t love eating veggies raw.

A bonus to this recipe is half of the ingredients are in this week’s Produce Box (10/26-10/30).

PS: It’s not too late to order!

Each produce box (PS: It’s not too late to order!) contains jalapeño peppers, cilantro and red onion. All you need additionally is some cheese, cream cheese and seasonings to make this delicious dish.

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Recipe: Sautéed Parmesan Yellow Squash

When you think of yellow squash, there aren’t too many recipes that come to mind. Since this fall-favorite squash comes in your Produce Box this week (10/26-10/30), it seems fair we give you some ideas for dishes to make with it. The crowd favorite seems to be baked or sautéed yellow squash covered with Parmesan. If you’re a die-hard fan of a different type of cheese or seasoning, I challenge you to try it on this dish! 

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Recipe: Melt-in-Your-Mouth Pot Roast

Ingredients

    • 1 Lb. Russet Potatoes, diced
    • 1 Cup Baby carrots
    • 1 Cup Onion, diced
    • 3-4 Lb. Boneless Beef Chuck Roast
    • 1/4 cup Dijon Mustard
    • 1 1/2 teaspoons Dried Rosemary
    • 1 teaspoon Garlic, minced
    • 1/2 teaspoon Dried Thyme
    • 2 teaspoons Salt
    • 1/2 teaspoon Pepper
    • 1-1/2 Cups Beef broth

 

Directions

  • Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
  • Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. 


Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

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Recipe: Spiced Jicama Sticks

  • 2 Cups Jicama, thickly sliced into julienne strips
  • 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Paprika
  • 1 Teaspoon Chili Powder
  • 1/4 Teaspoon Cumin
  • 1/2 Teaspoon Sea Salt
  • 1 Tablespoon Lime Juice
  • 1/4 Cup Fresh Cilantro, chopped
  1. Peel Jicama and slice into julienne size pieces the size of thin fries.
  2. Place in bowl and sprinkle Olive Oil, Paprika, Chili Powder, Cumin, Salt and Lime Juice.
  3. Mix thoroughly to ensure all the slices are coated.
  4. Mix in the chopped Cilantro.
  5. Serve immediately sprinkled with coarse sea salt or store in the refrigerator for 1 day.
    Eat alone or dip into guacamole, hummus or salsa.
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Recipe: Cactus Pear Juice

Cactus Pear, Prickly Pear, Cactus Fruit (they are all the same thing!)… you’ve heard about it but maybe have never tried it? You’ve tried it but those seeds ruined the delicious taste? We’ve hear you and we have the solution.

Cactus pears are around 40 calories each, rich in antioxidants, high in fiber, and loaded with Magnesium. They are a great healthy snack choice and once the seeds are removed, can make a delicious drink. Below is a drink recipe suited for any occasion, breakfast to happy hour.

Cactus Pear Juice Agua de Tuna

  • 3 Cactus Red Pears
  • 1 Cup Water
  • ½ Cup Orange Juice, freshly squeezed
  • 1 tsp. Agave Syrup, or other sweetener
  1. Slice both ends of the cactus pear off. Make one long vertical slice down the body of the cactus pear. Peel back the skin. The skin should come right off, and you should be left with just the cactus pear.
  2. Place peeled pears in blender with 1 cup of water. Blend at the lowest speed for 1 minute.
  3. Strain and discard the seeds and pulp.
  4. Place cactus pear juice back in the blender, with orange juice, and agave syrup. Blend until smooth.
  5. Serve over ice.

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Recipe: Ina’s Balsamic Brussels Sprouts

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and cut in half

4 ounces bacon, diced

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon syrupy balsamic vinegar *if you have regular balsamic vinegar, just boil it down until it becomes thicker!*

Instructions

Preheat the oven to 400 degrees. 

Place the Brussels Sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.

 Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the bacon is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

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Recipe: Grilled Marinated Vegetable Kabobs

Labor Day weekend demands Kabobs! This week’s box plus a few pantry staples will have you feeling happy & healthy.

  • 8 Cups Vegetables including Onions, *Mushrooms, *Peppers, *Zucchini, *Corn, *Cherry Tomatoes
  • 1/3 Cup Olive Oil
  • 1/4 Cup Fresh Lemon Juice
  • 1/4 Cup Water
  • 3 Tablespoons Dijon Mustard
  • 2 Tablespoons Honey
  • 2 Cloves Garlic, minced
  • 1 Teaspoon Basil
  • 1 Teaspoon Parsley
  • 1 Teaspoon Oregano
  • 1 Teaspoon Salt
  • 1/2 Teaspoon freshly ground Black Pepper

*Indicates items in 8/3/20 boxes

Instructions

  • Soak wooden skewers in water for 30 minutes.
  • Wash and chop all veggies into bite sized pieces.
  • Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).
  • Thread the veggies onto skewers.
  • Preheat grill to medium and grill skewers 10 minutes or until done.
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Recipe: Napa Cabbage Slaw

4-5 Cups Napa Cabbage, shredded*
1 Carrot*
1/2 Cup Plain Greek Yogurt
1 Garlic Clove, minced
2 tablespoons finely chopped Scallion, Parsley, Cilantro, or Dill
Juice from half a Lemon*
salt + pepper to taste

*indicates items in St. Louis Produce Box 8/24/20

Prepare vegetables.  Finely shred Napa cabbage and shave carrot with a vegetable peeler.

Make dressing.  Whisk ingredients together in a small bowl.

Toss dressing with ingredients and serve. Refrigerate leftovers.

“This slaw is amazing! I was looking for the best way to use the Napa Cabbage in this week’s box and am very happy with this recipe. It’s creamy from the greek yogurt and the dill added a lovely flavor!”

Becky B. – Wildwood, MO
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Recipe: Guac Your World with Homemade Guacamole

Whether you’re making a snack for yourself or appetizers for a socially-distant dinner party, guacamole is a perfect go to. Even better, when it’s a hot St. Louis day, it’s a NO HEAT food option. Luckily, this week’s box contains some of the most crucial ingredients to make guac, so muster up the few remaining ingredients and you’re on your way to a satisfied appetite.

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Watermelon Mint Salad Copycat Recipe from St. Louis Bread Co.

In the St. Louis summer months where heat warnings are frequent, it’s important to find meals that are refreshing, while still healthy. The VIP of foods, or the VIF (very important food) is watermelon. According to Healthline.com, watermelon are about 92 percent water, low in calories and high in crucial vitamins and antioxidants.

While you can probably get a generic old salad recipe anywhere on the internet and give it a shot, St. Louis Produce Box is here for the wilder recipes. Let’s take a look at a copycat of the beloved Panera (most correctly known as St. Louis Bread Co.) Watermelon Mint Salad. 

Continue reading Watermelon Mint Salad Copycat Recipe from St. Louis Bread Co.