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Posts tagged "Summer"

Kohlrabi Carrot Slaw

Kohlrabi Carrot Slaw

Serves 4 | prep Time 15 mins | Cook time 3 hours 

  • 1 large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • 2 medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoons chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Combine the grated kohlrabi, shredded cabbage, grated carrots, onion, cilantro, and raisins (if using) in a large bowl.

In a smaller separate bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated.

Chill for several hours before serving and enjoy.

Stir Fry Eggplant with Basil

Stir Fry Eggplant with Basil

Serves 4 | prep Time 10 mins | Cook time 25 Mins

  • 3 eggplant
  • 1 1/2 cups basil leaves
  • 2 green onions or scallions, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water

Wash and cut eggplants into 1/3 " thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.

Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.

Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.

 Add basil leaves, stir and immediately turn off the stove.

Creamy Yellow Wax Beans

Creamy Yellow Wax Beans

Serves 4 | Prep time 5 mins | Cook time 30 Mins

  • 1 lb yellow wax beans
  • 1 cup sour cream
  • 3 tbsp all purpose flour
  • 1/2 teaspoon sweet paprika powder
  • 1 clove garlic medium, minced
  • salt to taste

Rinse and remove the beans' ends and cut them into 3-4 1.5 inch long pieces. Cook the beans in 3.4-5 cups of salted water until beans are tender.

In a bowl whisk together the sour cream, the paprika powder, the minced garlic and the flour. Slowly begin to add spoonfuls of the water of the beans to the sour cream-flour mixture, stirring until smooth. When it is possible to pour, add it to the beans, stirring constantly, to avoid clumping. (You cannot add the sour cream-flour mixture directly to the hot liquid, as it will cause it to curdle. You need to temper the sour cream first.)

Bring it to a boil, it will thicken up. When it starts boiling then turn the heat off otherwise the sour cream curdles. Salt to taste. Enjoy!