What’s In the Box This Month?
In your $10 bag we have included: Spinach, Ontario Tomatoes, Eggplant, Ontario Yellow Onions, Oranges, Ontario Carrots, Ontario Apples, Ontario Sweet Potatoes, Bananas, Zucchini, Peppers, Cucumber and Mushrooms.
In your $15 Box we have many of the same items in greater quantity with additional items: Spinach, Ontario Tomatoes, Eggplant, Ontario Yellow Onions, Oranges, Ontario Carrots, Ontario Apples, Ontario Sweet Potatoes, Bananas, Zucchini, Peppers, Cucumber and Mushrooms.
In your $20 Box we have many of the same items in greater quantity with additional items: Spinach, Ontario Tomatoes, Eggplant, Ontario Yellow Onions, Oranges, Ontario Carrots, Ontario Apples, Peppers Ontario Sweet Potatoes, Bananas, Zucchini, Cucumber and Mushrooms as well as Spaghetti Squash, Kiwi and Kale.
Zucchini Meatloaf Boats
1 large zucchini, cut in half lengthwise
1/4 cup olive oil
1 onion, chopped
1 teaspoon minced garlic
1 1/2 pounds ground beef
1 1/2 cups Italian seasoned bread crumbs
1 tablespoon dried basil
1/4 cup grated carrot
1/3 cup grated Parmesan cheese
1 (26.5 ounce) can spaghetti sauce, divided
1 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop out and discard zucchini seeds, leaving the hollowed-out shells. Sprinkle garlic salt into the hollowed-out zucchini, and set aside. Heat olive oil in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
- In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot, and Parmesan with the onion mixture. Stuff the zucchini halves with the meat mixture, and place them into a baking dish. Spoon half the spaghetti sauce over the zucchini, covering all the meat.
- Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes. Sprinkle the mozzarella cheese over the zucchini, and return to oven until the cheese melts, about 5 more minutes. Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking. Serve the zucchini boats with the additional sauce on the side
Red Pepper Eggplant Dip
a 3/4-pound eggplant
2 pounds red bell peppers
4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice, or to taste
1 small fresh jalapeño pepper, seeded and minced
(A few dashes of hot sauce can be used as an alternative)
pita loaves, or sliced veggies for dipping
Preheat oven to 400°F.
Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
Cool dip and chill, covered, at least 1 day and up to 1 week. Serve with Pita Chips or Fresh Veggies.
The Halton Fresh Food Box is a not for profit corporation which works to provide equitable access to healthy, predominately locally grown, fresh fruit and vegetables for the residents of Halton region.