Archive for the ‘Side Dish’ Category

Pasta cooked on the grill

Tuesday, June 23rd, 2015

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

Tuesday, June 23rd, 2015

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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Southwestern Jicama Slaw

Thursday, June 18th, 2015

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!
~Catlin

Southwestern Jicama Slaw

Southwestern Jicama Slaw

Ingredients

  • 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

Instructions

  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

Thursday, June 18th, 2015

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

Thursday, June 18th, 2015

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

Ingredients

  • 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

Instructions

  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.

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…)

Summer Asian Slaw

Thursday, July 17th, 2014

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? (more…)

Firecracker Corn Dip

Wednesday, July 9th, 2014

If your family loves chips and dip, they will enjoy Firecracker Corn Dip. Making a spicy corn dip is easy and delicious.  With a few ingredients from the Firecracker Bountiful Basket add on, you can have a tasty dip perfect for a party!  Using the onions, garlic, and peppers, with corn and bell peppers makes a hearty and spicy dip. Corn dip can be served with tortilla chips or as a relish on any dish. This is mouth wateringly good! (more…)

Birthday Bacon Potato Salad

Tuesday, June 10th, 2014

 

 

Birthday Bacon Potato Salad

Ingredients

  • 2 pounds Red or russet potatoes (I leave the skin on my red potatoes but peel the russet) cut into bite size chunks
  • 6 eggs hard boiled
  • 3 stalks of celery chopped
  • ½ onion chopped or 6 green onions chopped
  • 12 ounces of bacon sliced into little pieces and cooked. Reserving the grease from the bacon
  • Salt, Pepper and Paprika to season with
  • 1/2- 1 cup Mayonnaise

Instructions

  1. While your potatoes and eggs boil, start to cook your bacon pieces stirring frequently.
  2. Cut up the celery and onion. Place in a large mixing bowl.
  3. Once the potatoes are cooked to your desired doneness (For me, I think I boiled them for about 10-15 minutes or until fork tender) drain them and add them to the bowl of chopped celery and onion.
  4. Let the bacon cool in the grease when it is done cooking.
  5. Cool the eggs under cold water when they are done cooking. Peel and cut them up and add them to the bowl with all the other ingredients.
  6. Start with adding ½ a cup of mayonnaise to your mixing bowl of ingredients stir it gently as you mix it up. Add the bacon pieces and some of the grease to your mixture along with a little salt, pepper and paprika to your taste. If your mixture seems dry just add ¼ cup of mayonnaise at a time until you get it to the desired texted you like. I use about ¾ cups of mayonnaise and all the grease from the bacon. I wouldn’t dump all the grease in at once. Just add a little at a time and take little tastes your salad mixture to make sure it tastes good to you.
  7. Cover and let it chill in the fridge a couple hours before serving. The longer the salad sets and the flavors marinade together, the better the salad tastes to me.
In our house on your birthday you get to pick your favorite meal to have for dinner.  My husbands birthday came around the other day and I decided (not him) to make KC Strip steaks, green beans and his favorite bacon potato salad. I am not a potato salad lover but I do like this one.  I got the new picnic pack add-on  along with my conventional basket recently so, I had everything but the bacon, eggs and a couple other ingredients to make his favorite salad. The picnic pack had red potatoes and onion in it and my conventional basket had celery.  Needless to say when my hubby came into the kitchen to dish up his dinner plate, he was thrilled to see his favorite potato salad. Happy Birthday Kevin!