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…)
When I was a small child, I would awake Christmas Eve morning to the smells of cinnamon, cloves, vanilla, oranges and cranberries that wafted around the clinking sounds of Grandma in the kitchen preparing everyone’s favorite dishes for our dinner later that day. Grandpa would be in the his chair humming Christmas Carols as he put on his shoes. I could see the glow of the Christmas tree lights dancing across the ceiling from where I lay snug in my bed, cozy and warm under the heavy handmade quilt. (more…)
We love tomatoes! Whether it’s a bowl of pasta with homemade sauce or fried green tomatoes we love them in any and every possible way. Recently I decided to do something a little different. I decided to try my hand at tomato chips. Yep, you read that right, tomato chips. I don’t buy chips because it’s too easy to sit and consume an entire bag before you realize what you are doing but with tomato chips you don’t have to worry about the added fat, cholesterol or preservatives. The super cool thing about these chips is that you can also grind them into powder. My kids say it smells like spaghetti in a jar because of the herbs used. Once ground you can add tomato powder to soups, meats, eggs, anything you want, the possibilities are endless. Customize them to your liking, use different herbs and spices, go nuts!
The Juice pack was introduced in January to provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table. I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table. I decided to try some “Retro” dishes and a couple you might not have thought of…ready? Here we go!
Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes
Grilled Bok Choy Glass Noodle Salad
 Blood Orange Cheesecake from Martha Stewart |
 Blood Orange, Beet, and Fennel Salad from Epicurious |
 Roasted Carrot Soup from Food52 |
 Simple Grilled Asparagus from Serious Eats |
 Asian Lettuce Wraps from All Recipes |
 Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes |
 Chayote with Tomato and Green Chiles from Simple Recipes |
 Maple Creme Brulee with Poached Forelle Pears |
 Roasted Beet and Winter Squash Salad with Walnuts from NY Times |
 Apple and Beet Salad from The Bitten Word |
 Unstuffed Green Pepper Soup from Food.com |
 Canary Island Cilantro Soup from Food.com |
The radishes are staring at you, and you are staring at them. What in the world will you do with 6. You can slice one or two up in a regular green salad with dinner, or perhaps use them in some coleslaw with the cabbage you received this week, but better than that you can get rid of the whole bunch plus your cucumber and any stray carrots left in the ‘fridge with this zesty sweet salad! (You can really tell we focus on 100% basket consumption around here!)
Ingredients
Instructions
A hearty soup full of Bountiful Basket goodness!
Ingredients
Instructions
“Put the lime in the cucumber…”. Okay, not quite, but close. And delicious.
I recently read a recipe for a cucumber lime smoothie and it took the top spot on my “must try” list. And then, AMAZING! We got both cucumbers and limes in our basket today! I came home and immediately threw the ingredients into my blender. I changed the recipe a little bit (it’s a compulsion) and I’m sure you could adapt this pretty easily to your preferences. I love the simplicity of the ingredients, and it tastes light, refreshing, and happy. Today might be the first day of fall, but it still feels like summer and I’m soaking in every minute of sunshine, in the sky or in a smoothie.
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