Archive for the ‘Produce 101’ Category

Preserving your Green Chiles

Thursday, March 26th, 2015

We’ve all been there. Its 4:45, you’re trying to get supper together and in the oven, and you need a can of green chiles…but there are none in the pantry! So, stock up on roasted green chiles in the freezer when you can! I love using them fresh, but sometimes I spend a day putting them up for later when they are offered by the case. (more…)

Tangelo Fruit Popsicles

Tuesday, February 24th, 2015

I am always looking for new ways to bring fresh ingredients to our table!

These fresh bright orange Tangelo popsicles were a huge hit with my toddlers- and husband! (more…)

20 Minute Tostada’s

Saturday, January 31st, 2015


I picked up my Half time hostess pack last night and saw my prizes….I was so excited. I don’t think people realize the value of these babies, the gazillion things we can do with them! I think I will be testing out the possibilities in the near future. But, I am all about instant gratification so I wanted something fast, easy and healthy. So I whipped up these tostada’s and they were FABULOUS! Just like all great things. It must be shared. I’m sure with a little time this too can be perfected but for now. Fast and ooooh so good will do. The great things about tostad’s is you can fit them to your liking. (more…)

A Bountiful Thanksgiving~2014

Sunday, November 23rd, 2014


Thanksgiving has always had a special place in my heart. It’s the time of year when everyone gives a little extra effort to spend time together. Work schedules, activities and events become less of a priority and we’re reminded that our families are the real reason for being thankful. Sometimes that family extends far beyond the kind of blood relation. Sometimes that extends across the country to people you have never met. That is the case for our big, beautiful Bountiful Baskets family. We are spread out across the country; most of us wouldn’t even know each other if we crossed paths on the street. We may not know each other by face, but we can see each others’ hearts. And that is what makes us family.

This year, I am giving Thanks for not only my blood family, but to my Bountiful Baskets family as well. I have never seen a group of this magnitude; more dedicated, kind and genuine than the people in Bountiful Baskets. I have felt compassion and acceptance from places I didn’t know could exist. I have felt loved and supported by people who I have never met….People; who are extremely busy with their lives and still find time to give this co-op and each other time and energy. The truth is; most of us don’t have much to give but we would willingly give it all for each other and this co-op. I feel blessed beyond words to be a part of this, a part of something great. The coolest part, I didn’t have to pass a test to join this club…All I had to do was show up, and I was welcomed. I am thankful for no prerequisites…Not sure I would’ve passed! ;)

The 2014 Thanksgiving collaboration joins a few of our talented bloggers and lots of their yummy recipes!! Scroll through and check them out, they are categorized into 5 courses. Check out this Download Thanksgiving Timeline Here for a breakdown of your preparations to the big feast! (more…)

Creamy One Pot Pumpkin Pasta

Thursday, November 13th, 2014

One pot pasta ideas have been super popular for quite awhile now.  The idea was pretty revolutionary for me – you put basic ingredients in a pot for 20-25 minutes and end up with pasta in a delightful sauce.  I had nothing planned for dinner so it was a perfect night for this miracle dish.  Of course, it is still pumpkin palooza so I shook it up with some pumpkin pizzaz. This pasta was wonderful!  It was easy, creamy and delicious. (more…)

Savory Persimmon Sauce

Thursday, November 13th, 2014

I was gifted several persimmons at pickup last week and I knew that I wouldn’t get them all eaten or baked before they went bad so I had to really think outside of my box for other uses.  I came up with this delectable persimmon sauce to serve over leftover turkey breast.  My big kid (hubby) isn’t a very adventurous eater and would definitely give a side eye to fruit on his meat (welcome to my life) so I just didn’t tell him what the sauce was.  After he happily ate up his serving, I (smugly) confessed that it was a persimmon sauce and he still got seconds.  My daughter loved it too.  We’ll definitely be doing this again while persimmons are in season.  It would also be yummy on chicken or pork. (more…)

Jalapeño dressing, better than pancakes

Wednesday, November 12th, 2014

Salads are a great way to use up my basket contents and it is just so convenient for me to keep a huge bowl of salad in the fridge. I serve salad as sides several nights per week so I try to keep salads interesting for my family and one of the easiest ways to do that is by keeping tasty dressings on hand. We all love jalapeños in my family (even my 5 year old) so I wanted to make a jalapeño dressing. The result is bright and flavorful jalapeño vinaigrette. My daughter declared that this dressing was better than pancakes. (more…)

Caramelized Fennel with Goat Cheese

Saturday, November 1st, 2014


Not so long ago, I didn’t really know what to do with fennel.  The strong licorice type smell really turned me off.  However I hate to let things go to waste and am always up for a challenge so I’ve been cooking up fennel in many meals over the last few months.  Tonight I wanted to switch it up and make fennel the star in a side dish.  I also had some great goat cheese from the farmer’s market so I combined them in this quick and delicious dish.

Caramelized Fennel with Goat Cheese

Caramelized Fennel with Goat Cheese

Ingredients

  • 1 fennel bulbs
  • 3 T butter
  • Dash of crushed red pepper
  • Salt
  • Pepper
  • Goat cheese

Instructions

  1. Prepare the fennel by cutting off the leafy fronds. Slice a little off the root end (you will want to keep some of this to keep your slices together). Cut the bulb lengthwise into thin slices.
  2. Melt the butter in a large skillet. Add a layer of fennel and season with some crushed red pepper, salt and pepper, to taste. You don't want to crowd your pan, so you will probably need to do this in batches.
  3. Allow your fennel to cook until it starts to turn golden then carefully flip. Allow it to cook on this side until golden then move to a serving plate.
  4. Once all of your fennel has been cooked, plop (that is totally a cooking term, right?) some goat cheese onto the warm fennel. Garnish with some fronds.

Hearty Pumpkin and Sausage Soup

Friday, October 31st, 2014

It isn’t just fall, it is pumpkinpalooza!  This is the time of year when I go overboard on buying pumpkins for every corner of my house and cook pumpkin in everything that I can get away with (without driving my family too crazy).

I spent the day at a field trip at a farm with my daughter’s kindergarten and was absolutely exhausted when I got home (kudos to our teachers for doing that everyday!).  I had roasted and pureed pumpkin in my fridge so this soup was low effort, warm and comforting – just what the doctor ordered!  Of course, you could also use canned pumpkin. (more…)

Oh My So Much Pumpkin

Wednesday, October 29th, 2014

This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine.
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