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Posts tagged "Summer"

Early Girl Tomato and Lemon Cucumber Salad

Early Girl Tomato and Lemon Cucumber Salad
Servings 4  |  Prep Time 10 Mins  |  Cook Time 10 Mins 
  • 1 lb Lemon cucumbers, sliced 
  • 3 early girl tomatoes, sliced 
  • 1/2 small red onion, sliced 
  • 1/4 cup fresh dill or herbs of choice, finely chopped 
  • Juice of 1/2 lemon (about 2 tablespoons) 
  • 1/4 cup extra virgin olive oil 
  • Sea salt and black pepper to taste 

 

In a medium-sized bowl, combine the tomatoes, lemon cucumbers, onion slices, chopped herbs, lemon juice, olive oil, sea salt, and black pepper. 

Toss and coat the ingredients well with the dressing. 

Refrigerate for at least 20 minutes before serving. Enjoy! 

Roasted Carrot Hummus

Roasted Carrot Hummus
Servings 6 | Prep Time 5 Mins | Cook Time 50 Mins
  • 3 large carrots (about 12 ounces), roughly cut into 1-inch pieces 
  • Kosher salt 
  • 1½ tablespoons extra-virgin olive oil 
  • 2 tablespoons tahini (sesame paste), well stirred 
  • 1 teaspoon light brown sugar 
  • ½ teaspoon ground cumin 
  • 1 pinch crushed red chili pepper, or to taste 
  • 2-4 tablespoons water 

 

Preheat the oven to 375°F. Place the carrots, salt, and olive oil on a large piece of foil or parchment paper. Toss the ingredients together. Wrap them up and seal the edges so the steam doesn’t escape. Roast in the oven until tender, 30-40 minutes. Open the paper and continue to roast for 5 minutes. Remove from the oven and cool completely. Process the carrots and the remaining ingredients, except for the water, in a food processor. Process the mixture until smooth, scraping down the sides of the bowl. Add water, if needed, to make a thick dip the consistency of hummus. Season with salt. This can be kept in the refrigerator for a few days.