Grainy Beer Mustard with Green Chiles

Since I’ve moved to the south, I’ve been schooled about the fabulous hatch chiles. I love walking into all the grocery stores to the smell of roasting hatch chiles. Before I moved to Texas, I was totally deprived of this deliciousness. We are lucky to stock up on the through Bountiful Baskets and roast our own so we can enjoy them anywhere in the country.

As we near hatch season, I start to make a list of things that I can add chiles too. A lot of meals make it onto my list but I was especially excited about making mustard so I can slather it on sandwiches, burgers, in potato salad, etc.

The art of making mustard is easy, fun and you can get creative with new ingredients. I love coming up with new combinations that taste good for my own kitchen and as gifts. The hardest part of making mustard from is waiting those first few days for the flavors to mellow so you can dig in.

Grainy Beer Mustard with Green Chiles


  • 1/4 C yellow mustard seeds
  • 1/4 C brown mustard seeds
  • 3 Hatch (or other green chiles), roasted, peeled and seeds removed
  • 1 cup beer (a lager is good here but something else would be fab too)
  • 1/4 C mustard powder
  • 1/4 C white vinegar
  • 1/2 teaspoon salt


  1. Soak the mustard seeds in the beer overnight.
  2. Combine the soaked seeds with the remaining ingredients in the container of a blender; grind to a paste.
  3. Transfer to a glass jar, cover and refrigerate one week before using.

Who Can ♥♥♥♥ the Salt Lake County Firefighters Like We Do………..Ain’t Nobody Loves ’em Like WE DO!

Did you know that any abandoned or refused produce (that is still in good shape) must be donated to our local fire stations? I have had the wonderful opportunity to visit with some of our local firemen these last few weeks, by delivering abandoned baskets to them.  They ever so much appreciate the food donations we share with them.  I learned so much from my visits with them, like…. They run 3 shifts, and each shift is 48 hours long.  Let me explain, they work 2 full days and are off for 4 days.  During those two full days they eat, sleep, work (take calls) and live at the fire station. Continue reading “Who Can ♥♥♥♥ the Salt Lake County Firefighters Like We Do………..Ain’t Nobody Loves ’em Like WE DO!”

Blueberry Watermelon Smoothie

This refreshing blueberry and watermelon smoothie lets the delightful sweetness of ripe blueberries take center stage, but also letting the refreshing coolness of the watermelon peek through. Great smoothie for a hot summer day!
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Pasta cooked on the grill

There are no bounds to the foods that I will cook on the grill. I love the smoky flavor that the grill gives food and I avoid using my stove or oven in the summer. This pasta dish is really easy and scrumptious.

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Shaved Summer Squash Salad

I love to take advantage of summer squash while it is in abundance in our baskets, at farmer’s markets or from friends who are eager to get rid of their bumper crop.  Wherever you are getting your summer squash fix, they are perfect for blending with other ingredients or in very simple preparations because of their subtle flavor.

This salad is perfect on a hot evening when a cheesy or fried squash dish just won’t do.

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Kasundi… ketchup’s Indian cousin

I’m not a big fan of normal ketchup.  I know, I’m weird but I don’t even keep it in my house.  I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.

With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings.  Katsundi is an Indian chutney that comes in a lot of different varieties.  I like this hot tomato based kasundi.  It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun.  I slather this on everything when I make a batch.

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Southwestern Jicama Slaw

The first time I saw a jicama was when it came in my basket one week. I had NO IDEA what in the heck I was supposed to do with the brown rooty-turnipy looking thing.
After lots of playing around, I have since decided that using it in a slaw in the summer is my favorite way to eat it! This slaw is great for potlucks, and you can easily omit or change up ingredients depending what you have on hand! I’ve substituted shredded lettuce for cabbage, left out the onions, and added shredded carrots before – its all delicious! I love the slight crunchiness from the jicama, and the burst of corn. Give it a try for your next BBQ!

Southwestern Jicama Slaw

Southwestern Jicama Slaw


  • 2 sm. or 1 lg. jicama
  • 1 cup shredded cabbage
  • 1 med. tomato, seeded and diced
  • 1 ear corn, removed from cobb and cooked.
  • 1 bunch chopped green onions
  • 2 Tbsp chopped fresh cilantro
  • Dressing
  • 2 Tbsp lime juice
  • 2 Tbsp diced chipotle chiles in adobo sauce
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream


  1. Peel and shred jicama. Place into a strainer and press out any extra liquid you easily can.
  2. Transfer to a large bowl, and add cabbage, tomato, green onions, and corn.
  3. In a separate small bowl, mix together the dressing ingredients until smooth.
  4. Pour over the slaw, and toss with clean hands to mix. Garnish with chopped cilantro.

Fruit salad with yogurt dressing

I just love summer produce! All of my favorite fruits are at their prime in the summer so I take advantage during the season. This recipe works well with whatever fruits you have on hand so substitute pretty much anything. Everyone will love this delicious fruit salad tossed with a delicious honey-yogurt sauce.

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Curried Broccoli Salad

In the summers, I try to keep my cooking as simple and cool as possible.  During this time of year, we eat a lot of raw fruits and vegetables and salads.  This salad is delicious, simple and totally versatile so you can use ingredients that you have on hand.  I paired broccoli with peanuts but cashews or sunflower seeds would be fantastic too.

Curried Broccoli Salad


  • 2 T mayonnaise (or greek yogurt)
  • 1 t curry powder
  • 1/4 t cumin
  • dash cayenne
  • salt & pepper to taste
  • 1 t olive oil
  • 2 C broccoli florets
  • 1/4 C peanuts


  1. Combine the first 6 ingredients in a small bowl.
  2. Add the broccoli and peanuts to a large bowl and toss with the dressing that you made in step 1.
  3. This salad can be prepped in advance and refrigerated or served immediately at room temperature.

Volunteer Spotlight: Mandy E. at South Jordan Fire Station in South Jordan, Utah

When/How did you begin participating with Bountiful Baskets?

My sister from Idaho told me about it.

Why did you become a site Coordinator?

I was asked by my friend Anna to train to be a backup for her.  I was subbing fairly often for her and others when the regular Site Coordinator for B Week at our site said she had to step down. My Area Coordinator asked if I wanted to take over since I subbed there and knew the routine.  I was excited to see my people more often. Continue reading “Volunteer Spotlight: Mandy E. at South Jordan Fire Station in South Jordan, Utah”