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Bounty Box Recipes

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!

Fried Peppers with Garlic

Fried Peppers with Garlic

Serves 4 | prep Time 5 mins | Cook time 10 Mins

  • 2 large Padron peppers
  • 2 red bell peppers
  • 3 large cloves garlic
  • 1/2 cup extra-virgin olive oil, for frying
  • Kosher salt, to taste
  • Crusty bread, for serving, optional

Rinse the peppers with cold water and cut off the stems. Slice the peppers in half, lengthwise, and discard the seeds and veins. Cut the flesh of the peppers into large pieces. You should end up with pieces about 1 1/2 inches square. Peel all the garlic cloves and mince. You can also use a garlic crusher or a cheese grater to speed up the process. In a large frying pan, add the olive oil and warm it over medium heat.

When the olive oil is hot, add the peppers and garlic into the frying pan. Stir often until peppers are soft; this will also prevent the garlic from burning. Salt peppers to taste. Remove the peppers from the pan and place in a serving dish.

To serve as a tapa, spoon some of the peppers onto slices of crusty, rustic bread or baguette. You could also arrange slices of bread next to a bowl with the peppers and provide a spoon for your guests to top the bread slices themselves. Enjoy hot, warm, or cold.

Fresh Corn and Zucchini Saute

Fresh Corn and Zucchini Saute

Serves 4 | prep Time 10 mins | Cook time 15 Mins

  • 1/4 cup butter
  • 1/2 small white onion finely diced
  • 3 small zucchinis diced
  • 3 ears of corn salt and pepper to taste

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes.  

Cook and stir onion in the melted butter until translucent, about 5 minutes.

Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes.

Season with salt and pepper.