What's Inside: Harvest Produce Box #5

Our friends at  Pacific Coast Fruit Company have  carefully selected some delicious seasonal  produce that's perfect as we settle into fall.  This week’s box includes:

Smith Brothers Harvest Produce Box Flat Lay

  • Organic Honeycrisp apples – Rainier Fruit
  • Organic Anjou pears – Rainier Fruit
  • Yams - AV Thomas/Garcia
  • Organic mini sweet peppers– Siri & Sons/Inaba
  • Red beets – Martinez Farms
  • Organic honeynut squash – 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 have you covered !  Learn how to make Dill Pickle Pepper Bites, Roasted Red Beet Salad with Feta , and Maple Bacon Honey Nut Squash.

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Dill Pickle Pepper Bites  

Makes 10-12  p eppers

 Dill Pickle Pepper Bites

What you need

Instructions

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!  

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Roasted Red Beet Salad 

Roasted Red Beet Salad

Makes 3-4 servings

What you need

  • 2 large red beets  
  • ½ cup crumbled feta
  • 2 tbsp. cilantro, chopped 
  • 2 tbsp. Sherry vinegar 
  • 1/3 cup olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper 

Instructions

Cut the 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 350F for 60 to 90 minutes until fork tender. When cooled, peel skins and chop beets into  1-inch  chunks.  

To make the dressing

Combine the olive oil, vinegar, salt, and black pepper. Toss with cooled beets.  

To serve

Place beets in a serving dish and top with feta and chopped cilantro.  

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Maple Bacon  Honeynut  Squash  

Maple Bacon Honeynut Squash

Makes 3-4 servings

What you need

  • 2 h oneynut  squash, seeded and cut into ¼-inch discs  
  • ½ cup Daily's Honey Cured Bacon, cooked and chopped
  • ¼ cup olive oil 
  • ¼ cup maple syrup 
  • 1 tsp. salt 
  • 1 tbsp. Italian parsley, chopped 

Instructions

Preheat oven to 375F.  

Whisk together olive oil, maple syrup, and salt. Toss the  honeynut  squash in the mixture and spread evenly onto a sheet pan. Roast for 15 to 20 minutes until fork tender.  

To serve, top with bacon and parsley.

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Recipes courtesy of  Pacific Coast Fruit Company