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

Baked Mexican Zucchini Boats

So many quintessential summertime goodies packed into this dish.
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Course: Main Course
Cuisine: Mexican
Keyword: Zucchini
Servings: 6
Calories: 279kcal

Equipment

  • Oven
  • Kitchen Knife
  • Large Skillet
  • Baking Sheet

Ingredients

  • 2 large zucchini
  • ½ lb ground beef
  • 1 cup sweet corn off the cob
  • ½ onions yellow or white diced
  • 1 can black beans
  • 1 medium tomato diced
  • ½ bell pepper color of choice diced
  • 2 cloves garlic more to taste
  • 3 tbsp olive oil
  • 1 packet taco seasoning mix your own when possible

Instructions

  • Preheat oven to 400°. Cut zucchini in half, both ways if needed to fit on pan and for easy serving. Scrape out the insides and save for another recipe. (zucchini bread!)
  • Brown hamburger and season with taco seasoning. Using the same pan, add olive oil and saute onion, garlic, and bell peppers for about 5-8 minutes. Add in black beans, sweet corn, and tomatoes.
  • Once everything is mixed together stuff the hollowed zucchini and place on a baking sheet.
  • Bake for 25-30 minutes and with about 2 minutes left sprinkle on shredded cheese and let it melt.
  • Top with desired toppings and enjoy! Modify as needed to fit preferences.

Notes

Toppings: shredded cheese, black olives, sour cream, lettuce, jalapenos, taco sauce, microgreens, cilantro

Fresh Iowa Gazpacho

Gazpacho, a classic in Spanish cuisine, is a refreshing summer soup!
Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Course: Appetizer, Side Dish, Soup
Cuisine: Spanish
Keyword: Peppers, Tomatoes
Servings: 4
Calories: 228kcal

Equipment

  • Blender or Food Processor

Ingredients

  • 2 lbs tomato chopped
  • 1 bell pepper seeded and chopped
  • 1 cucumber peeled, seeded, and chopped
  • cup extra virgin olive oil
  • 3 tbsp rice wine vinegar
  • 1 clove garlic
  • ¼ onion for topping
  • 3 green onions for topping
  • 1 jalapeño seeded and chopped, for topping

Instructions

  • Put the tomatoes, bell pepper, cucumber, olive oil, vinegar, and garlic in a blender. Season with salt and pepper. Process until smooth, adding up to ½ cup water as necessary. For a smoother texture, strain through a food mill or sieve. Taste and adjust.
  • Refrigerate for a few hours before serving.
  • Garnish with veggies, herbs, croutons and/or olive oil. Stores well in the fridge for 5-7 days.

Notes

Provided by Fabiola Allbee

In-Season & Locally Available

Click on Your Ingredient for Recipe Ideas

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811 N 56th St

Clear Lake, IA 50428


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