I can use one or two peppers in a week, but 6, that’s a little more tricky. When BB gives me an abundance of bell peppers, stuffed peppers are really the only option. So it was, slated for tonight’s dinner on the ol’ meal plan. We had already had several tomato-based dinners this week (chili–which we ate twice, spaghetti squash spaghetti, and pizza), so I thought I’d give my husband’s heartburn a break and make stuffed peppers flavored with soy sauce, brown sugar, and ginger instead of tomato paste, borrowing flavors from my favorite halloween meal, dinner in a pumpkin. It was actually pretty tasty and healthy too! (more…)
I am neither Irish nor Mexican, but that didn’t stop me from making some delicious St. Paddy’s Day green chile enchiladas using a homemade, to-die-for green chile sauce. It was about time I used the 6 green chiles that were still sitting in my fridge from the Bountiful Basket I got a week and a half ago. (more…)
After picking up this week’s Basket and before heading to the grocery store for supplements, I sat in my car creating my menu plan for the next two weeks. I wrote meatloaf and turnip mashed potatoes down on my list, thinking I could turn what I thought was a turnip into a nice mash. About 10 minutes later, I was in the produce section at the grocery store and thought I’d check to see what turnips look like to be sure that what I had was, in fact, a turnip. (more…)
It’s Friday night. You’re exhausted. You’ve made your contribution for a Bountiful Basket this week, but there is still a week-old (or two-week old, let’s be honest) head of broccoli (or bunch of asparagus, sack of potatoes, head of cauliflower, etc.) in the fridge staring you down, begging to be used. (more…)
Kale, the trendy “superfood” pops up in my basket quite a bit. I don’t love it, but it gives me an opportunity to get creative in the kitchen. This dish is inspired by sausage, kale, and white bean soup and will take you halfway across the world to a trattoria in the Tuscan Countryside. (more…)
Anyone who has received butter lettuce in their Bountiful Basket knows that it can be a little unsettling to put something that claims to be “alive” and comes with a dirty root ball into your refrigerator. We also know that it’s delicious. Both times I’ve gotten it, I knew I could’ve probably just made a salad, but the perfectly cupped-shaped leaves made my mind automatically think lettuce wraps. (more…)
Hi, I’m Jessica H. This is my first blog post.
I had a baby two months ago, so when asked what I wanted bring to Thanksgiving dinner, feeling unable to tackle the rolls as I have for several years, I offered to do something a bit easier–Green Bean Casserole. But in true me fashion, I couldn’t take the easy way out. (more…)
I am a semi-retired English teacher by trade, a wife to the most patient guy I know, a mother of two beautiful children–a 3 year-old girl and a 3-month-old boy, and a foodie by heart. I am thrilled to be able to combine my passion for words that being a student and teacher of the English language has lent me and my passion for food that spending year in a trade culinary program has lent me into writing on Bountiful Baskets’s blog. My food philosophy is that cooking from scratch can be just as easy as opening cans of super processed condensed soups and packets of MSG-laden seasonings, and a whole lot healthier too. I love Bountiful Baskets because the wide variety of ingredients forces me out of my culinary box and gives me cooking challenges every week–it’s the closest I’ll ever get to being a contestant on Chopped. Many of my recipes feature Basket ingredients that I’ve never purchased but that I was determined to make something yummy out of. You can read more of my recipes at newlywedscookbook.blogspot.com .