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HARVEST BOX RECIPES

week 17

friday, september 26th

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Apple Pie Soaked Oatmeal 

 

Farmstand Vegetable Stir Fry

 

Roasted Squash, Bacon, Kale & Corn 

with GF penne pasta

Apple Pie Soaked Oatmeal 

Ingredients

1-2 organic apples, chopped

1-2 tablespoons of pastured butter

1 teaspoon of cinnamon

½ cup of organic steel cut oats

Filtered water 

Maple Syrup or honey (optional)

Directions

In a glass bowl, cover organic steel cut oats with water with a teaspoon of lemon juice or apple cider vinegar and soak overnight 8-10 hours.

 

Once soaked, drain the water and place in a small cooking pot. Cover oats with fresh, filtered water and bring to a boil. Once water is boiling, turn off heat and cover pot to continue cooking. 

 

While oats are cooking, place 1-2 tablespoons of pastured butter in a separate saucepan on the stove over med-high heat. Add in chopped apples and cinnamon and cook until apples are soft and caramelized. Turn off heat. 

 

Add cooked oats to a serving bowl and then top with cooked apples. 

 

Optional: drizzle maple syrup or local honey for additional sweetness.

Notes

Cooking time will be less on packaged oatmeal instructions due to soaking. 

Farmstand Vegetable Stir Fry

Ingredients

1-2 tomatoes, diced

1 bell pepper, diced

1 medium eggplant, diced

1 yellow squash, diced

1 small onion, diced

1-2 cloves of garlic, minced

1- tablespoons of avocado oil 

Directions

Place the oil in a sauté pan on the stove over med-high heat. Add onions and cook for 3-5 minutes, or until they begin to soften. Turn heat down to medium-low and cook, stirring often, for about 15-20 minutes more, or until the onions caramelize.

 

Add in the remaining vegetables and cook for about 10 minutes or until softened.

 

Serve over organic white rice and coconut aminos (or gluten free soy sauce) and baby lettuce/microgreens mix.

Notes

Add micro greens or baby lettuce on top for extra nutrients.

Roasted Squash, Kale & Bacon

with gluten free penne

Ingredients

2 cups of kale or greens

5 slices of uncured bacon, diced

1-2 cups of corn kernels

1 medium butternut squash (cubed)

1 medium delicata squash (cut into ½ inch slices)

2 cloves of garlic, minced

1 onion, diced 

Avocado oil

Sea salt

Pepper

1-2 lbs of penne pasta (gluten-free, einkorn or sprouted wheat)

Directions

Preheat the oven to 425F.

 

Toss the butternut squash cubes with avocado oil and sprinkle with salt and pepper. Place the butternut squash on a baking sheet and roast in the oven for about 25 minutes or until the squash is lightly browned and tender.

Placed sliced delicata squash on a baking sheet with avocado oil and sprinkle with salt and pepper. Roast in the oven for 10-12 minutes until lightly browned and soft.

 

While squash is roasting, in a large skillet over med-high heat add diced bacon and cook until crispy. Remove the bacon from the pan, leaving about 2 tablespoons of bacon fat in the pan. Add the onions and cook until translucent. Add in the kale and corn and continue to cook until kale is tender and wilted and corn is soft.

Bring a large pot of lightly salted water to a boil over the stove. Add the penne and cook according to package instructions.

Drain cooked pasta and add to a large serving bowl. Stir in the butternut squash, delicata squash, corn, kale and bacon. Toss well and serve immediately.

Notes

Optional: add grated parmesan cheese, fresh herbs and drizzle with extra virgin olive oil.

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