Zucchini Season: Zucchini Noodles

I first saw someone make noodles out of zucchini at a raw food conference about twenty years ago. I learned a lot at that conference and even today use some of the smoothie ideas. The zucchini noodles were one of those things I just thought would never be for me. I couldn’t be more wrong!

Fast forward about five years and we had loads of zucchini on our hands. I had made and frozen loaves of zucchini bread, chocolate zucchini muffins (recipe here) and made every zucchini recipe I could find. We were making a Caprese Pasta recipe (below) and I decided it wouldn’t hurt to replace half the noodles with zucchini noodles or “zoodles” as some people like to call them. I was blown away how delicious the recipe was and since then I have been a fan. This was also the summer we discovered that we love Zucchini Quesidillas. I’ll share that recipe soon also.

I think the key for my family to enjoy zucchini this way has been the texture. I always liked zucchini ribbons. When zucchini noodles are overcooked they are really slimy and we just do not enjoy that texture. We prefer them raw or a little on the crisp side. I hope you have fun experimenting with zucchini noodles and find your perfect recipe.

This recipe has stuck with us for several reasons; it is quick, easy, uses no heat, is a filling vegetarian option, is made with fresh in season ingredients during summer and we all like it. Our family usually makes this x4 since we have quite a few people at the table. We enjoy it served with local sourdough or the artisan roasted garlic loaves. We hope you enjoy it as much as we do.

Rachel 

For the Brown Box Family

zucchini noodle with vegetables.jpg

Zoodles Caprese Salad

  • 2 Medium Zucchini, cut into noodles
  • 4 oz. Cherry Tomatoes, halved or 1 large heirloom tomato, chopped
  • 4 oz. Jersey Gem local cheese or your favorite
  • 1 oz. fresh basil, chopped

Dressing:

  • 1 Tablespoon Organic Cold Pressed Virgin Olive Oil
  • 1 Tablespoon Red Wine or White Balsamic Vinegar
  • 1 pinch sea salt – to taste
  • 1 grind black pepper – to taste

Directions: In a bowl combine the first four ingredients. Whisk together the dressing ingredients. Pour over the salad and toss well. Enjoy!

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Posted in Herb, Tomato, Uncategorized, Zucchini & Summer Squash | Tagged , , , , , , , , | Leave a comment

Know Your Peppers? Jalapeno Pepper

We are excited about the local harvest and delicious organic peppers! 

Jalapenos Chili Peppers

Pepper season is in full swing and throughout the summer and early autumn we feature various peppers. If you receive peppers in your box and need some ideas head over to our blog. If you type in Jalapeno in the search box for example you will find delicious ideas such as; Rice and Black Bean Bowls, Mexican Style Gazpacho and Simple Mango Salsa. One thing that is unique about our recipe and customer resource blog is that all of the recipe ideas are made using only nourishing real food ingredients.

Did you know that Brown Box Organics is a local family owned business who supports many local family owned farms, ranches and food artisans? We can’t thank you enough for supporting us! In our family with members ranging from age four to seventy nine the two favorite uses for Jalapeno peppers are: Fresh Salsa (thanks to Lona our mother in Parma Idaho for teaching us how to make this!), Grilled Pizza made with Pepperoni and Jalapeno.

 A few interesting facts about the Jalapeno Pepper:

1.    Jalapeno is the most commonly grown chili in the US.

2.    When the Jalapeno is smoked and dried it is called a “chipotle”.

3.    The name Jalapeno is derived from “Jalapa” the capitol of Veracruz, Mexico.

4.    The use of this chile dates back to the Aztecs who were the first known to smoke the chiles because they were too thick and fleshy to preserve by drying.

5.    Jalapeno is considered a moderate chile or a 5 on a scale of 1 to 10.

                               

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Herbed Chicken Kabobs

Looking for a quick and easy outdoor meal this week? Our Organic Chicken Breasts are on sale – Save $3 off! To make Herbed Chicken Kabobs simply chop a mixture of your favorite herbs (mine are parsley, oregano and thyme), drizzle with olive oil and lemon. Skewer with your favorite veggies (mine are zucchini, sweet onion, sweet pepper and mushrooms) and then grill. I also like to add some minced garlic sometimes. You can find all of these ingredients with free delivery to your doorstep within our delivery area!


 

Posted in Chicken, Citrus, Garlic, Herb, Mushrooms, Onion, Peppers, Zucchini & Summer Squash | Tagged , , , , , , | Leave a comment

Ginger-Lime Roasted Rainbow Carrots

 Meet Jessica, Our Quality Control Manager:

As a previous customer myself, I understand how important quality is! My hope is that when you open your box, it puts a smile on your face, and that what we put in it is what you would have picked out for yourself!”

~Jessica, Quality Control Manager

At Brown Box Organics, we know quality is extremely important and we want to hand pack and deliver the freshest foods to you. If you ever have a problem with quality, please let us know. We 100% Guarantee we will make it up to you with a replacement or a credit.

Jessicas Favorite: Ginger-Lime Roasted Rainbow Carrots

Ingredients:
 
2 Tbsp pure maple syrup
2 Tbsp extra-virgin olive oil
1 2-inch piece fresh ginger, peeled and finely chopped (or grated)
Freshly grated zest and juice of 1 lime
1/4 tsp sea salt
Splash of soy sauce or tamari
1 bunch (about 1 1/4 lbs) of rainbow carrots, stems trimmed, washed and peeled
Handful fresh cilantro, chopped (optional)
 
Directions: Heat oven to 400 degrees. In a small bowl, combine first 6 ingredients. Beat with a fork to mix well. Arrange carrots in a 9×13 baking dish and pour syrup-oil mixture over them. Shake it around a little if needed to make sure the carrots are well coated. Cover and bake until tender when pierced with a fork, about 1 hour. Garnish with cilantro before serving, if desired.
 
Enjoy!
Posted in Carrot, Ginger Root, Herb, Uncategorized | Tagged , | 1 Comment