Recipes

Looking for some inspiration for your recent Bounty Box delivery of locally grown produce? Click on the ingredient below for some delicious ideas!

Featured Recipes

Inspired by the Ingredients in Your Bounty Box

Latkes (Potato Pancakes)

Made from grated potatoes, onion, egg, and breadcrumbs, latkes are fried potato pancakes that are a traditional Hanukkah recipe. They should have a crispy exterior and a light, creamy inside.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Hanukkah
Keyword: Potatoes
Servings: 4
Calories: 355kcal

Equipment

  • Box Grater
  • Colander
  • Bowl
  • Frying pan

Ingredients

  • lbs potatoes coarsely shredded on a box grater
  • 1 onion minced
  • 2 eggs beaten
  • ½ cup green onions finely chopped
  • ¼ cup fine bread crumbs
  • 3 tbsp butter melted and cooled slightly
  • 2 tsp salt
  • applesauce topping
  • sour cream topping
  • green onions topping

Instructions

  • In a colander set over a large bowl, toss the potatoes with the onion and squeeze out any water . Let the potatoes and onion drain for 2-3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom
  • Add the potatoes and onion to the bowl, along with all other ingredients except oil and mix well
  • In a large skillet, heat an ⅛-inch layer of oil until shimmering. Spoon 1/4 cup mounds of the batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over high heat, turning once, until golden and crisp on both sides, about 5-7 minutes. Transfer latkes to a plate with paper towels to drain. Repeat with remaining batter, adding more oil to skillet as needed
  • Top with applesauce, green onions, or sour cream.

Shepherd's Pie

A hearty winter favorite you can make with lots of ingredient flexibility. Local root vegetables and beef are the star of this dish! It's easy on the wallet and can keep you warm on those cold winter nights.
Course: Main Course
Cuisine: American
Servings: 8 servings
Author: Healthy Harvest of North Iowa

Ingredients

  • 1 lb ground beef
  • 7 tbsp butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 1 parsnip chopped
  • 1 cup beef or chicken broth
  • ½ cup red wine
  • 1 tbsp tomato paste
  • 1 tbsp each rosemary, thyme, parsley or 1 tsp each if dried
  • ½ tsp red pepper flakes
  • 2 lbs potatoes cut into chunks
  • 1 egg
  • ½ cup milk, plus 1 tbsp

Instructions

  • Chop and prep all vegetables. Preheat oven to 375°F.
  • In a large, oven-proof pan, cook beef over medium-high heat until no longer pink. With a slotted spoon, remove meat from the pan and set aside on a plate.
  • Add 1 tbsp butter, and add the onion, garlic, carrots, and parsnip. Cook until vegetables begin to soften, about 8-10 minutes. Add the meat back to the pan and add the broth, wine, tomato paste, dried herbs, and red pepper flakes. Simmer until the mixture thickens, about 10 minutes. Remove from heat.
  • While mixture is simmering, place potatoes in a medium-sized pot and cover with water. Boil until potatoes are tender, 18-20 minutes.
  • Drain. Mash the potatoes with 6 tbsp butter, ½ cup of milk, and salt to taste.
  • In a small bowl, whisk together the egg and 1 tbsp milk. Spread potatoes over the meat mixture and brush with the egg wash. Bake until golden, 30-35 minutes.

Roasted Carrot Hummus

A variation of classic hummus!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Carrots
Servings: 6
Calories: 27kcal

Equipment

  • Blender or Food Processor

Ingredients

  • 4 carrots roasted
  • 2 cans chickpeas
  • 1 tbsp tahini
  • 2 tbsp extra virgin olive oil more to achieve desired texture
  • 1 clove garlic
  • juice of one lemon
  • 1 tsp salt more to taste
  • herbs of choice

Instructions

  • Preheat oven to 400°F. Toss 3 or 4 large chopped carrots in oil and bake until soft (30 minutes or so). Add to blender/processor.
  • Add all ingredients to a blender or food processor except the olive oil. Pulse a bit and then turn it on low. Drizzle the olive oil in as the food processor runs until you achieve your desired texture.
  • Drizzle high quality olive oil on top, maybe some paprika, and chill and serve.

Butternut Squash and Caramelized Onion Pizza

Looking to switch up pizza night? Get the whole family together for a make-your-own pizza night featuring local butternut squash!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: Butternut Squash
Servings: 4
Calories: 500kcal

Equipment

  • Oven
  • Saucepan

Ingredients

  • 1 cup onion caramelized
  • 1 cup mozzarella
  • 1 butternut squash peeled and diced
  • bacon optional
  • olive oil
  • 6 oz spinach or kale or arugula
  • 4 mini pizza crusts naan, flatbread, etc

Instructions

  • Preheat oven to 375°F. Heat olive oil in a large saucepan. Add butternut squash and sauté for about 5-7 minutes or until squash is just about fork tender.
  • Add spinach leaves and sauté for about 3 minutes more or until spinach has wilted.
  • Stir in caramelized onions. Distribute the butternut squash, spinach and onion mixture over each slice chosen crust.
  • Top with bacon, if using. Sprinkle mozzarella cheese over the top of each pizza. Cook for 4-5 minutes or until cheese has melted.

Notes

For a crispier crust, you can pre-bake the crust for a few minutes, let cool, and then top.
Adapted from DinnerMom

Roasted Beet Hummus

A fun pink spread for dipping or for sandwiches.
Prep Time5 mins
Total Time30 mins
Course: Snack
Cuisine: Middle Eastern
Keyword: Beets
Servings: 4
Calories: 256kcal

Equipment

  • Blender or Food Processor

Ingredients

  • 2 cans chickpeas
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 clove garlic
  • juice of one lemon
  • 1 tsp salt
  • 1 beet

Instructions

  • For a basic hummus recipe, add all ingredients to a blender or food processor and blend until smooth. If omitting tahini, or if it seems too dry, add more oil.
  • Roasted Beet Hummus: Preheat oven to 400°. Remove beet tops from one beet and scrub. Wrap in foil and bake until soft (30 minutes or so). Add to blender/processor.
  • Drizzle high quality olive oil on top, maybe some paprika, and chill and serve with veggie sticks, pita, chips, or even spread it on a sandwich!
  • Variations:
  • Roasted Carrot Hummus: Preheat oven to 400°. Toss 3 or 4 large chopped carrots in oil and bake until soft (30 minutes or s0). Add to blender/processor.
  • Sweet Potato Hummus: Cook a large sweet potato (peeled and chopped) in a pot of boiling water for about 10 minutes or until the sweet potato is tender. Add to blender/processor.

Roasted Root Vegetables

An easy way to use your storage vegetables in the winter. You can substitute any root vegetable here. Try it with sweet potatoes, potatoes, colored carrots, turnips, or rutabaga.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 248kcal
Author: Healthy Harvest of North Iowa

Ingredients

  • 1 lbs parsnips
  • 1 lbs carrots
  • 2 onions
  • 2 tsp rosemary
  • 1 tsp thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp olive oil

Instructions

  • Preheat oven to 425°F
  • Combine carrots, parsnips, and onions on a large sheet pan. Add rosemary, thyme, salt, and pepper.
  • Drizzle with olive oil. Using clean hands, toss vegetables and herbs with olive oil until well coated.
  • Spread into a single layer and bake for 20 minutes.
  • Using a spatula, flip vegetables and place back in the oven for another 15-25 minutes until golden and tender.

Notes

Posted with permission from Healthy Harvest of North Iowa

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