Volunteer Spotlight: Anna N. at Paradigm High in South Jordan, Utah

When/How did you begin participating with Bountiful Baskets?

I was talking to my Aunt many years ago about how I could not afford fresh fruit to keep on the table for my kids.  She told me to look into Bountiful Baskets.  I forgot all about it, then one of my Co-Workers was telling all about this food co-op that she had found and the great deal that she got and it clicked that this was the same as what my Aunt was telling me about a year prior.

Why did you become a Site Coordinator?

I LOVE meeting new people, and making new friends.  What better way to get to know people those who have

a passion for produce as much as I do!

What is your favorite part about Bountiful Baskets?

I love it when I get something “new” in my basket, something that I have never tried before.  Also a great way to get my kids to try new things as well.

What is your favorite part about volunteering/running a site?

It is my “Girls Night”, every week I get to get out with other people that are grown ups!

Tell us a little about your site?

I have a Thursday night site at Paradigm High School, it is awesome that Bountiful Baskets now has evening sites in Salt Lake County.  Some of us people are not morning people!

What makes your site fun or unique?

Did I say that we are a Thursday night site?

What is the craziest or silliest thing that has happened to you or at your site during baskets?

My Truck driver asked me if I was single….And I will leave it at that! 😉

Any weird basket dreams you would like to share?

I had a dream not long ago that I was getting calls from all the other Volunteer Site Coordinator’s about their sites, but I forgot to go and run my site.  I woke up freaking out that I had missed my time to leave to go run my site.

How has Bountiful Baskets changed your life?

I love Bountiful Baskets, I have made so many new friends because of Baskets.  I don’t know what my life would be like right now without baskets.

What do you do when you are not doing Bountiful Baskets?

I work full time at a local Hospital three days a week.  My days off are reserved to spend time with my family.

Tell us about your family?

I have been married 15 years, have 3 boys and 2 girls.

If you could have 1 super power… What would it be?

I would love to be able to control the weather.  I would have it be a perfect spring day every day!

How many baby giraffes did you contribute for last April?

🙂 The Giraffes were offered on a Tuesday, and I contributed on Monday. But when I saw that they were offered I was so bummed, because I would have contributed for 5.

Anything else you would like to share?

I love Bountiful Baskets, and the people that are a part of it with me.  I hope everyone else that contributes for baskets, new & old, have the same love for baskets that I do!

Spicy Strata Recipe

My husband’s favorite ingredient is jalapeños. He looks for an excuse to eat them (usually raw) with nearly every meal. Sometime I beat him to the punch and cook with them. I had a loaf of bread that was starting to get stale so I made this fantastic strata. Stratas need a few hours for the egg to soak into the bread so I usually put it together the night before then just pop it in the oven. Continue reading “Spicy Strata Recipe”

Broccoli takes center stage in this pesto

I absolutely love a good pesto. Most often, pesto is made with basil but it totally doesn’t have to be the star. The broccoli took the leading role in this dish. I paired it with some feta that I bought at the farmers market and a little lemon juice kept it tasting fresh for a great spring dinner.

Broccoli Pesto


  • 12 oz pasta
  • 3 links Italian sausage, sliced into 1/4" coins
  • 1 lb broccoli, trimmed and cut
  • Salt and fresh ground black pepper
  • 1 T olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1/4 C feta cheese
  • Parmesan cheese to serve


  1. Cook the pasta according to the package instructions. When cooked, reserve 1/4 C of the water then drain pasta and set aside.
  2. Steam the broccoli until it is bright green. Season lightly with salt and pepper.
  3. Heat a drizzle of olive oil in a large sauté pan. Cook the sausage. Once cooked, transfer to a paper towel.
  4. Add the onion and garlic to the pan. Once it starts to soften, add the broccoli. Cook until the onion starts to turn translucent. Pour in the lemon juice and simmer for a couple minutes.
  5. Transfer broccoli mixture to a blender or food processor and add 1/4 cup of the feta cheese and the 1/4 cup pasta water. Puree until it is as smooth or chunky as you prefer.
  6. Taste and add any necessary additional salt and pepper. Toss the pesto, pasta and sausage together. Top with some Parmesan to serve.

Butternut Squash Pie

Butternut Squash….PIE? Yep, pie! This delicious pie tastes very similar to pumpkin pie, and a great way to use up your squash if you aren’t the greatest fan of it in a savory application. This pie graced my Thanksgiving table this year as the featured dessert, and received rave reviews from everyone who tried it! Continue reading “Butternut Squash Pie”

Molasses Quick Bread

Molasses is so full of health benefits, one of which is iron. This bread has a amazing taste and when served with orange honey butter it really hits the spot. In the recipe I happen to be able to use some raisins I made from a bountiful basket add on.

Molasses Quick Bread

Molasses Quick Bread


  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1/2 cup blackstrap molasses
  • 1 14 cup water
  • 1 cup raisins


  1. Combine flour, baking powder, baking soda, salt and whisk well.
  2. Add oats and brown sugar to mixture and stir.
  3. Add oil, molasses, water and mix well.
  4. Stir in raisins.
  5. Pour into greased bread pan and bake at 350 degrees for 50 minutes or until a inserted toothpick comes out clean. Let cool 5 minutes then remove from pan.


For a nice change grease wide mouth canning jars and bake mixture in them. Try swapping whole wheat or oat flour for half of the flour.

Make this wonderful orange honey compound butter to serve with it. 1/2 cup butter 1 teaspoon orange juice 1/2 teaspoon grated orange peel 2 tablespoons honey Mix together and put in fridge until ready to serve.


Cajun Baked Beans

If you like a kick to your baked beans then this recipe is for you. It has spice with just enough heat to make you smile.

Cajun Baked Beans

Cajun Baked Beans


  • 3 cups dry pinto beans
  • 2 -14.5 ounce Mexican style stewed tomatoes
  • 1 small diced onion
  • 1 small green chili or jalapeno
  • ½ cup blackstrap molasses
  • ½ cup ketchup
  • ½ cup brown sugar
  • 1 teaspoon dry mustard
  • 3 strips of cooked bacon diced
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon water


  1. Soak beans overnight then rinse several times.
  2. Add beans to a large pot, cover with water and cook until tender but not mushy, about 30-45 minutes.
  3. Put water and onions in a microwave dish and microwave for 1 minute.
  4. In a large casserole dish put everything else and mix well.
  5. Add the beans and onions and mix again.
  6. Bake uncovered in a 375 degree oven for 30-45 minutes.
  7. Add salt and pepper at the end so the beans don't get tough.


If you don’t have dry beans use 3 -15 ounce cans of pinto beans. Drain and rinse well before adding.


Homemade Fig Granola or Bars

Why not show your family just how much you love them. A few minutes with a few ingredients can make something totally amazing. This is a healthy alternative to the store bought ones.


Homemade Fig Granola or Bars

Homemade Fig Granola or Bars


  • 1 7oz package figs (for bars use 2 packages of figs)
  • 1 cup maple syrup
  • 5 tablespoons blackstrap molasses
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • pinch of sea salt
  • 5 cups old fashioned oats
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 cup roasted unsalted sunflower seeds


  1. Put figs in a food processor and add molasses, cinnamon, vanilla, sea salt and syrup.
  2. Process for a few minutes scraping down sides as needed.
  3. Add 3 cups oats and process a few minutes more.
  4. Place other ingredients in a large bowl and mix well.
  5. Add fig mixture and mix again making sure everything gets coated.
  6. For granola: Spray a cookie sheet and put mixture on it. Bake at 325 degrees for 30 minutes.
  7. For granola bars: Spray a 9x13 pan and press mixture into pan. Bake at 325 degrees for 30 minutes. Let cool completely before cutting into bars.
  8. Keep in a air tight container at room temperature.



What about Molasses?

Mmmm. Molasses.
More specifically, Blackstrap Molasses.

What exactly is molasses?
Simply put, molasses is the thick syrup that is produced when sugar cane or sugar beets are processed to make the refined sugar that we are all used to. But, where that refined sugar is destined for the baking aisle of the grocery store, most molasses is actually sold as (gasp!) livestock feed! Continue reading “What about Molasses?”

Spiced Crust-less Butternut Squash Tart

This has to be the easiest and best butternut squash recipe I have found. It is not really sweet, has no crust, and is perfect for a light after dinner treat. I don’t feel bad about enjoying this one at all and I hope you won’t either.
Continue reading “Spiced Crust-less Butternut Squash Tart”