Easy Midsummer Recipes!

Here are some easy recipes to enjoy this August Long Weekend! Whether you are celebrating with friends, family or yourself!

They are great additions for a BBQ, potluck and I’ve even included a cookie recipe, great for a road trip!

 

 

Recipes:

 

Garlic Confit

Created by: Courtney ODell

Rich buttery soft garlic confit can be used to flavor dishes, as a spread, dip, or pasta topping that will elevate your recipes with rich roasted garlic flavor!

 

Ingredients:

2 heads garlic, cloves peeled, with hulls discarded

¾ cup olive oil

1 tsp red pepper flakes

2 tsp Italian herbs blend

Directions:

1. To make garlic confit, you will need whole garlic cloves, olive oil, and some herbs or spices, such as thyme, rosemary, or bay leaves. You can make this recipe two ways - in the oven, or on the stove.

2. Begin by peeling the garlic cloves and placing them in a small, oven-safe dish or a pan.

3. Cover the garlic with olive oil, making sure all the cloves are submerged. Add in your chosen herbs or spices.

4. To bake, cover the dish with foil and bake in a preheated oven at 325°F for around an hour, until the garlic is soft and golden.

5. To make on the stove, heat garlic just until oil begins to bubble, then reduce to medium-low and let garlic slowly soften for 1-1.5 hours, until golden and soft enough to be squished with light pressure from a fork.

6. Let cool and store in an airtight jar in the refrigerator for up to one week.

 

Zucchini Garlic Bites

Created by: Grow a Good Life

This tasty zucchini garlic bites recipe combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

 

Ingredients:

1 cup shredded zucchini drained well

1 clove garlic grated fine

1/3 cup breadcrumbs

1/4 cup grated Parmigiano-Reggiano cheese

1 large egg

2 TBSP chopped fresh chives (or 1 TBSP dried chives)

1 TBSP chopped fresh parsley (or 1/2 TBSP dried)

1 tsp chopped fresh basil (or 1/2 tsp dried)

1 tsp chopped fresh oregano (or 1/2 tsp dried)

pinch of salt and pepper

tomato sauce for dipping

Directions:

1. Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.

2. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture.

3. Grate the garlic using the small holes on the box grater.

4. Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine.

5. Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.

6. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.

 

 

Garlic and Herb Butter Grilled Radishes

Created by: Taylor Ellingson

A delicious side dish for your weekend BBQ!

 

Ingredients:

approximately 2 pounds radishes halved

2 TBSP butter

1 TBSP freshly chopped parsley

1 TBSP freshly chopped basil

1 TBSP freshly chopped chives

2 cloves garlic minced

½ tsp kosher salt pepper to taste

additional parsley basil, and chives, for garnish

Directions:

1. Preheat grill to medium-high heat.

2. Combine radishes, butter, herbs, garlic, salt, and pepper.

3. Place radishes in a grill pan.

4. Cook in grill for 25-30 minutes, until radishes are tender and slightly charred.

5. Top with additional herbs, if desired.

6. Serve immediately. Enjoy!

 

Green Bean Salad

Created by: Sara Welch

This green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. An easy and satisfying salad that is a perfect potluck/BBQ dish!

 

Ingredients:

For the salad:

1 lb green beans trimmed and cut into 2 inch pieces

1 cup cherry tomatoes halved

1/4 cup red onion thinly sliced

1/2 cup feta cheese crumbled

1/3 cup kalamata olives sliced

1/4 cup chopped fresh herbs such as dill, parsley, chives and/or basil

For the dressing:

1/4 cup olive oil

1 tsp Dijon mustard

2 TBSP red wine vinegar

1 TBSP lemon juice

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried oregano

salt and pepper to taste

Directions:

1. Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender.

2. Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry.

3. Add the green beans, tomatoes, onion, feta cheese, olives and herbs to a large bowl.

4. In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano and salt and pepper.

5. Pour the dressing over the vegetables and toss to coat, then serve.

 

Zucchini Bread Breakfast Cookies

Created by: Nora from Savory Nothings

Whip up a batch of these Zucchini Bread Breakfast Cookies to tuck into lunch boxes or for a quick and healthy breakfast on the go.

 

Ingredients:

Dry ingredients:

½ cups quick oats

¾ cup old fashioned oats

1 cup oat flour OR whole wheat flour or ground grain of your choice

¼ cup ground golden flax or chia seeds

¼ cup chopped walnuts

2 tsp ground cinnamon

1 tsp baking powder

¼ tsp fine sea salt

Wet ingredients:

½ cup unsweetened applesauce

⅓ cup honey

4 tablespoons oil or melted butter or melted coconut oil

2 large eggs

1 tsp vanilla extract

1 cup shredded zucchini excess moisture squeezed out (measured after squeezing)

Directions:

1. Prep: Preheat oven to 360°F. Line two cookie sheets.

2. Make cookie dough: Place all dry ingredients in a large bowl and mix until well combined. Add all wet ingredients on top and stir together until cookie dough forms.

3. Shape cookies: Scoop dough into 2-tablespoon sized cookies, place spaced 2 inches apart on lined cookie sheets. Slightly flatten and shape cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter (they will not change during baking).

4. Bake: Bake cookies, one batch at a time, for 12-14 minutes, or until lightly golden. Cool on cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.

 

 

P.S. This is your reminder to scroll back through past blogs for specific blogs focused on each vegetable included in this week’s box!

 

Recipes are curated by Lauren