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.

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.