Tuesday, April 17, 2012

April 18 Order

April 18 baskets will include: asparagus, avocado, bananas, broccoli, cantaloupe, carrots, cucumbers, gala apples, gold apples, grapefruit, mangoes, pears, red potatoes, and tomatoes.  See you tomorrow!!

Tuesday, March 20, 2012

March 21 Order

Hey everyone!  We have a great food basket this week.  Last week we didn't get our mushrooms we ordered so we got to spend extra money for this weeks basket.  Included in this weeks basket are: asparagus, avocado, bananas, cantaloupe, gala apples, golden delicious apples, grapefruit, green peppers, mangoes, oranges, pineapple, red peppers, and tomatoes.  See you all tomorrow!

Thursday, March 15, 2012

Southwest Stuffed Bell Peppers


This recipe is from Jessica and she said it was really yummy and even her kids loved it.  She suggested adding some coriander to it.  
Southwest Stuffed Bell Peppers

Slightly adapted from America’s Test Kitchen
very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired. 
Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.
Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.
Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.
Bake at 350 for about 30 minutes.


Wednesday, March 7, 2012

Coconut Chicken Curry

I love this recipe and it uses green beans and red peppers which we just got in our food baskets today.  I've tried it numerous times and really enjoy it.  It's not strong so I think most kids would eat it.

Coconut Chicken Curry
white rice (cooked)
2 chicken breasts
Fresh green beans
red bell pepper
1 can coconut milk (14 oz)
1 T green curry (add more for spicier to your taste)
1 1/2 T sugar

Boil green beans with water and a dash of salt in saucepan (drain when still a little crunchy).  Fry green beans and diced red pepper with oil; set cooked veggies aside.  Cut chicken into cubes and fry in same saucepan as vegetables; set cooked chicken aside.  Rinse out same saucepan with cold water.  Put back on burner on low setting.  Pour can of coconut milk into pan.  Add green curry and sugar.  Once dissolved, add chicken and vegetables.  Let simmer in sauce until it thickens.  Serve over rice.

Cornucopia Salad

Here is my favorite salad recipe.  It calls for a lot of ingredients but it is worth it.  It's a good one to use the avocados, celery, and apples we got in our baskets today.  Enjoy.



Cornucopia Salad
1/4 cup silvered almonds
1 tablespoon sugar
1 head green leaf lettuce, torn into pieces
1 head romaine lettuce, torn into pieces
1 cup chopped celery
1 (11 ounce) can mandarin oranges, drained
2 avocados, cut into chunks
2 apples, diced
1/2 cup dried cranberries
1/2 cup crumbled blue cheese or feta (optional)
Dressing: (this makes a lot of dressing.  I usually half it)
1/4 cup sugar
1 teaspoon grated green onion
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
Combine dressing ingredients and refrigerate until ready to use.  Caramelize silvered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned.  Toss salad ingredients, almonds and dressing just prior to serving.

Tuesday, March 6, 2012

March 7 Baskets

March 7 produce baskets will include: asparagus, avocado, bananas, carrots, celery, clementines, gala apples, green beans, green onions, mushrooms, red peppers, strawberries, and yellow onions.  Have any good recipes using these ingredients?  Send them in if you do!!!

Tuesday, February 21, 2012

February 22 Order

Baskets for February 22 will include: asparagus, bananas, broccoli, cucumbers, gala apples, grapes, kiwi, oranges, pineapple, tangelos, and tomatoes. Leave a comment with suggestions for what you would like see included in future baskets. See you all tomorrow!!!