Fall into these Flavors!
New Harvest Produce Box Recipes!
Our friends at Pacific Coast Fruit Company have carefully selected some delicious peak season produce perfect for this moment as we settle into fall. This week’s box includes…
- Organic Honeycrisp Apples from Rainier Fruit Company
- Organic Anjou Pears from Rainier Fruit Company
- Yams from AV Thomas Produce
- Organic Mini Sweet Peppers from Siri and Sons/Inaba Farms
- Red Beets from Martinez Family Farms
- Honeynut Squash from Trapold Farms
Below are three chef-inspired recipes from their kitchen that use the same delicious fresh produce delivered to your door. From snacks to sides, we’ve got you covered! Learn how to make Dill Pickle Pepper Bites, Roasted Red Beet Salad with Don Froylan Queso Fresco, and Maple bacon Honey Nut Squash. We sure can’t wait to enjoy these recipes ourselves and hope you do too!
Dill Pickle Pepper Bites
Makes 10-12 peppers.
What You’ll Need…
- 10 Mini Sweet Peppers
- ¼ cup Dill Pickle, Chopped
- ¼ cup Shredded Cheddar or Jack Cheese
- ½ cup Whipped Cream Cheese
- 2 tablespoons Fresh Dill, Chopped
- ½ teaspoon Salt
- ½ teaspoon Pepper
How to Prepare…
- Cut tops and remove seeds from mini sweet peppers.
- Combine pickle, cream cheese, shredded cheese, dill, salt, and pepper in a bowl.
- Fill each pepper with the mixture and enjoy!
Roasted Red Beet Salad with Don Froylan Queso Fresco
Makes 3-4 servings.
What You’ll Need…
- 2 large Red Beets
- ½ cup Don Froylan Queso Fresco, Crumbled
- 2 tablespoons Cilantro, Chopped
- 2 tablespoons Sherry Vinegar
- 1/3 cup Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
How to Prepare…
- Cut beets in half and place them skin-up in a roasting dish with ½ an inch of water. Cover pan with aluminum foil or lid. Roast at 350°F for 60-90 minutes until fork tender. When cooled, peel skins and chop beets into 1-inch chunks.
- To make the dressing: Combine olive oil, vinegar, salt, and black pepper. Toss with cooled beets.
- To serve: Place beets in a serving dish and top with queso fresco and chopped cilantro.
Maple Bacon Honeynut Squash
Makes 3-4 servings.
What You’ll Need…
- 2 Honeynut Squash, Seeded and Cut into ¼-inch discs
- ½ cup Cooked Bacon, Large Chopped
- ¼ cup Olive Oil
- ¼ cup Maple Syrup
- 1 teaspoon Salt
- 1 tablespoon Italian Parsley, Chopped
How to Prepare…
Preheat oven to 375°F.
Whisk together olive oil, maple syrup, and salt. Toss honeynut squash in the mixture and spread evenly onto a sheet pan. Roast for 15-20 minutes until fork tender.
To serve, top with bacon and parsley.