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!!

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!

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

4 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.

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.

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!!!

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!!!

Hawaiian Chicken Kabobs

This sounds yummy!  Here's another recipe from Jessica.

Hawaiian Chicken Kabobs

3 T. soy sauce              ¼ tsp. garlic powder

3 T. brown sugar            3-4 chicken breast halves, cut into 3" pieces

2 T. pineapple juice          1 (20 oz.) can pineapple chunks

1 T. sesame oil               1 (8 oz.) container whole fresh mushrooms, optional

¼ tsp. ground ginger          ½ c. sugar for sprinkling

      

 In a shallow dish mix the soy sauce, brown sugar, pineapple juice, sesame oil, ginger and garlic powder together. Reserve ½ c. marinade in separate bowl. In original bowl, stir in chicken pieces and marinate for at least 2 hours in refrigerator. In reserved marinade toss whole mushrooms and place in fridge for 2 hours. While preheating grill, sprinkle pineapple with sugar and thread chicken, mushrooms, and pineapple on skewers. Grill 15-20 minutes, turning occasionally.

Chicken Fajita Potatoes

I don't know about you, but I always have lots of extra potatoes from the food baskets.  Here is another great recipe from Jessica's family cookbook that will use all those extra potatoes.


Chicken Fajita Potatoes




4 lg. baking potatoes 

 ½ c. shredded Monterey Jack Cheese
1 med. red/green bell pepper, chopped 1 (2¼ oz.) 

can sliced olives, drained
2 T. butter, melted 

 2 T. diced green chilies
1 T. taco seasoning mix 

 Guacamole, optional
1½ c. shredded cooked chicken breasts 

 Sour Cream, optional
1 c. salsa Extra salsa, optional


Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 for 1 hour or until tender. Cook pepper and onion in butter in a medium saucepan until tender. Add taco seasoning mix. Cook 1 minute, stirring constantly; remove from heat. Stir in chicken, cheese, olives, and chilies. Cut a lengthwise slit in potatoes; press each potato open. Spoon chicken mixture into potatoes. Spoon ¼ cup salsa over each potato. If desired, serve with sour cream, guacamole and more salsa. Serve immediately.

World’s Greatest Minestrone

Here is a recipe from Jessica's family cookbook.  It is a great recipe that uses lots of veggies we get in our baskets.





World’s Greatest Minestrone


1½ lbs. pork sausage (Jimmy Dean’s reg.) 1 T. dried parsley flakes
6 c. water ½ tsp. 

basil, crushed
2 beef bouillon cubes 1 tsp. oregano, crushed
2 onions, chopped S&P, to taste
2 stalks celery, chopped Garlic salt, to taste
2 large carrots, sliced 1 (16oz) can cut green beans, drained
1 (28oz) can tomatoes, pureed 1 (16oz) can garbanzo beans, drained
2 (8oz.) cans tomato sauce 1 c. uncooked curly egg noodles


Brown pork sausage; drain. Dissolve bouillon cubes in water. Add onions, carrots, celery, pureed tomatoes, tomato sauce, parsley and seasonings. Simmer covered for 6 hours. Thirty minutes before serving add beans and noodles. Simmer until noodles are tender. Serve with grated Parmesan cheese.

Loaded Broccoli Cheese Soup

We always get broccoli in our baskets they are so healthy and cheap.  Here is another  recipe from Jessica that her family loves.




Loaded Broccoli Cheese Soup


1 c. diced potatoes (I use more) 

 4 c. milk
½ c. chopped celery

 ¾ c. flour
1 small onion, chopped

 3 chicken bouillon cubes
1 head of chopped broccoli 

 ¾ c. butter
2 carrots, chopped 

 1 (15 oz) bottle of Cheeze Whiz (no sub.’s)
5 c. water 

 S&P, to taste


Boil veggies in bouillon water for 10 minutes. Add broccoli and boil for 5 minutes. In the meantime, melt butter and mix with flour. Pour into milk and boil until very thick (~10 minutes). Stir in cheese whiz until well blended. Pour in flour mixture. Stir until well blended. Add salt and pepper to your liking.

Twice-Baked Cauliflower

Cauliflower is very healthy and is cheap, so here is a recipe from Jessica Siddoway that will help you decide what to do with all that cauliflower!




Makes 6-8 servings;
Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Instructions:
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

Kiwifruit Pear Smoothie

Here is a yummy smoothie recipe from Heather Boden.  

8 oz. plain yogurt

1 c. pears, peeled & diced

1 banana, peeled & chunked

1/4 c. honey

1 c. ice

6 green kiwi

       Combine the yogurt, pears, bananas and honey in a blender, Pulse until smooth. Add ice one at a time and process until smooth. Slice each kiwifruit in half and spoon fruit out into blender. Pulse until just blended. Makes 4 servings.

Tortellini Soup

Here is a fantastic soup recipe from Heather Boden:

Tortellini Soup

1 lb. mild italian sausage

3 sliced zucchini

1 chopped onion

1 jar sliced mushrooms

1 clove garlic, minced

1 tsp. oregano

3 C. chicken broth

3C. water

1 jar ragu

1 can sliced/diced tomatoes

1 small can tomato paste

1 lb. tortellini

freshly grated parmesan cheese

1. Saute onion and garlic. 

2. Add italian sausage, cook until no longer pink then add all ingredients except tortellini and parmesan.

3. Bring all ingredients to a boil, then add tortellini.

4. Cook until tortellini is tender (approx. 10 minutes).

5. Serve hot with crusty bread and top with fresh parmesan. 

*This recipe gets thicker with time so you want to eat it up.  If you don't, add a little chicken broth to thin it out when heating.

February 8 Order

Hi everyone.  Our baskets for February 8 will include: asparagus, avocados, bananas, broccoli, cucumbers, fuji apples, gala apples, kiwi, pears, pineapple, potatoes, squash, and tomatoes.  See you all tomorrow!

Banana Oatmeal Smoothie

Almonds, cooked oatmeal, bananas and yogurt meet up in your blender for a power breakfast. Drink this Banana Oatmeal Smoothie before your morning exercise routine and you’ll have the energy you need to get through your workout.

Ingredients:

• 2   whole Chiquita Bananas (best with brown flecks on peel)
• 2   cups Ice
• 1/3   cup Yogurt - preferably Greek yogurt flavored with honey
• 1/2   cup Cooked oatmeal
• 1/3   cup Almonds

Instructions For:

Quick Chiquita Banana Oatmeal Smoothie Recipe

Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

What to do with all of those bananas

I have a great recipe that uses all of those bananas that we got last week.  Just peel and freeze the bananas.  Once frozen, chop up the bananas with a knife, then blend them in a food processor or blender with a spoon full of peanut butter and it makes the most delicious frozen dessert that tastes just like ice cream!  You can also add nutella or chocolate syrup.  It's delicious, trust me!

Sweet Potato Fries

I found a great recipe on a blog for sweet potato fries.  I tried them and they turned out pretty good.  Here is the link to the blog:
http://www.theartofdoingstuff.com/guaranteed-crispy-sweet-potato-fries-sriracha-mayo-dip/

Oriental Chicken Salad Recipe

Oriental Chicken Salad Recipe

Ingredients

Chicken

2 lbs boneless, skinless chicken breasts
2 teaspoons olive oil
1 teaspoon sesame seed oil
1 teaspoon soy sauce
salt and pepper

Salad

Green or napa cabage, shredded (about 6 cups)
Romaine lettuce, shredded (about 6 cups)
Red cabbage, shredded (about 2 cups)
Carrots, cut very thinly, or pre-cut matchstick carrots (about 1 cup)
1/2 red bell pepper, chopped
8 green spring onions, chopped
1/4 cup freshly chopped cilantro
chow mein noodles (optional)

Dressing

1 tablespoon sesame seed oil
3 tablespoons olive oil
3 tablespoons rice vinegar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated garlic
2 teaspoons white or black sesame seeds
2 teaspoons soy sauce
salt and pepper

Method

1. Preheat skillet or grill. Salt and pepper chicken. Add oils and soy sauce to a small bowl and mix well. Brush chicken with oil all over. Cook chicken until browned and set aside to rest.

2. Add all ingredients for salad to a large bowl. Add all ingredients for dressing to a separate bowl and mix well. Pour dressing over salad. Salad is best if you let it set for at least 15 minutes to let the cabbage soften a little. When ready to serve, top salad with cooked chicken and chow mein noodles.