Creating a little Crunch!

This Week’s Vegetable Recipe Blog Feature: Adding a Local Crunch to Your Vegetables!

It’s not too often we see fresh, locally grown nuts in our vegetable box bundles. So, let’s celebrate! This week’s theme is inspiration for combining your produce with this week’s special box item: hazelnuts. No, they aren’t just for Nutella and dessert!

What are Hazelnuts?

Hazelnuts are a delicious, nutrient-packed nut that can be enjoyed in various ways. You can eat them raw, roasted, or chopped up in salads, baked goods, or sprinkled on yogurt. Rich in healthy fats, fiber, and antioxidants, hazelnuts offer several health benefits, including improving heart health, supporting brain function, and promoting healthy skin. They’re also a good source of vitamins and minerals such as vitamin E, magnesium, and folate, making them a great addition to your diet.

Happy Cooking!

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Simple Beet Salad with Hazelnuts and Goat Cheese

Created by: Marina Rizhkov

A delicious light lunch or dinner side!

Ingredients:

• 2 red beets, cooked, peeled, & cubed *
• 4 oz goat cheese, crumbled
• ½ cup hazelnuts, toasted & chopped *
• 1 tbsp microgreens, chopped (any variety works) *

Balsamic Reduction:

• 1½ tsp raw honey *
• 4 tbsp balsamic vinegar

Instructions:

1. Boil beets for 1½ hours. Drain, cool, peel, and cut into small cubes.
2. Add crumbled goat cheese to a medium bowl with the beets.
3. Toast hazelnuts in a skillet over medium heat. Add to the bowl.
4. Garnish with chopped microgreens.

For the Balsamic Reduction:

1. In a small pot, combine balsamic vinegar and honey.
2. Bring to a boil, then reduce heat and simmer for 10–15 minutes until it coats the back of a spoon.
3. Drizzle on salad before serving.

Note: Don’t have microgreens? You can also serve the beet/nut/cheese mix over this week’s spicy lettuce mix.*

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Five Minute Hazelnut and Carrot Soup

Created by: Davorka
Serves: 2

A quick and easy soup, perfect as a side dish alongside a salad or sandwich.

Ingredients:

• 4 tbsp hazelnuts, ground *
• 2 medium carrots, sliced *
• 1 apple, peeled and quartered *
• Allspice and salt, to taste
• 1 tbsp olive oil
• ½ cup water
• Chopped chives, to taste

Instructions:

1. Blend all ingredients (except chives) until creamy.
2. Serve immediately garnished with chives.
3. Can be enjoyed at room temperature or heated gently in a pot to desired warmth.

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Roasted Sweet Potato Rounds

Created by: Andrew Recipes

A perfect balance of savory, sweet, and tangy flavors. Great as a side or appetizer!

Ingredients:

• 2 large sweet potatoes, peeled and sliced into ¼-inch rounds *
• 2 tbsp olive oil
• 1 tsp ground cinnamon (optional)
• Salt and black pepper, to taste
• 2–3 tbsp honey *
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley, for garnish
• ¼ cup chopped hazelnuts (optional, for crunch) *

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
2. In a large bowl, toss sweet potato rounds with olive oil, cinnamon (if using), salt, and pepper.
3. Arrange slices in a single layer on the baking sheet. Roast for 20 minutes, flip, and roast for another 10–15 minutes until tender and caramelized.
4. Remove from oven and drizzle with honey while warm.
5. Sprinkle with feta, parsley, and hazelnuts (if using). Serve warm.

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Easy Cucumber Sweet Pepper Salad

Created by: Jasmine

A refreshing, vibrant, and healthy dish — great for a quick snack or crowd-pleasing side.

Ingredients:

For the Salad:

• 2 large cucumbers (peeled or unpeeled, your choice) *
• 2–3 red bell peppers, diced *
• 1 small red onion (optional), thinly sliced *
• ¼ cup fresh parsley or cilantro, chopped
• ¼ cup hazelnuts, shelled and chopped *

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice or apple cider vinegar
• 1 tsp honey or maple syrup *
• 1 garlic clove, minced *
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ tsp dried oregano (optional)

Instructions:

Step 1: Prepare Vegetables

1. Wash cucumbers and peppers thoroughly.
2. Slice cucumbers into thin rounds or half-moons.
3. Dice peppers into bite-sized pieces.
4. Slice onion if using.

Step 2: Make the Dressing

1. Whisk all dressing ingredients in a small bowl until well combined.

Step 3: Combine the Salad

1. In a large mixing bowl, combine sliced vegetables.
2. Pour dressing over top and toss gently.

Step 4: Garnish

1. Sprinkle with chopped hazelnuts and herbs. Give it one final toss.

Step 5: Chill and Serve

1. Chill for 15–20 minutes before serving for best flavor.
2. Serve in a bowl or platter and enjoy!

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*Available in this week’s vegetable bundle or in the BBB Farm Store.