Posts Tagged ‘Peppers’

Recipe Roundup – August 11

Saturday, August 11th, 2012



Kale and Bacon Frittata from Mamavation

Salt & Vinegar Kale Chips from Elana's Pantry

Organic Recipe Roundup – August 11

Saturday, August 11th, 2012



Baked Ziti with Italian Sausage and Fennel from Food Network

Fennel al Forno from the NY Times

Peppers – Quick and Easy

Saturday, July 28th, 2012

Sometimes we get an item that is so ubiquitous that we just don’t think of all the quick and easy things to do with it. Case in point: Bell peppers. Sometimes we get in a rut in our thinking… What do I do with these peppers?  Well, here are some quick and easy ideas from Facebook:

The Anatomy of a Mango Salsa

Sunday, July 1st, 2012

It’s alluring… It could be savory, or sweet, but seems somewhat risky in comparison to whipping together a regular pico de gallo. It sounds very sophisticated, but you may be still intimidated.  We are here to help you untangle the anatomy of a mango salsa!

Tangy Orange Ketchup

Saturday, March 3rd, 2012

One of the blessings I’ve gotten from participating with Bountiful Baskets is the ability to change my family’s opinion about food. In the three years that I’ve been participating and volunteering (and running my own site, and facilitating many other sites in my state), my family has stopped eating at McDonald’s, started eating many more homemade meals, and finally – they’ve started requesting that I make staples for them.

Grilling for All Seasons

Friday, October 7th, 2011

I realize it may not seem like the time of year to post grilling ideas.  I am a believer though in year round outdoor grilling and BBQing.  One of my favorite episodes from the 80′s classic the Cosby Show is when Cliff decides to have a BBQ in the middle of the winter.  Clair insists on eating indoors but agrees to using paper plates.  I can totally identify with the need to light the charcoal and throw something on the BBQ regardless of the weather.  My Dad and I are both known to grill in wind, rain or even snow.

We’ve had some of my favorite produce to grill in recent baskets and I thought I’d share a few of my favorite techniques.

The Clean Out the Fridge Scramble

Thursday, September 29th, 2011

A few months ago I had a driver arrive at my site and ask where the woman in charge was.  When I told him I was the man in charge the driver responded, “Usually there is a women in charge, are you sure you know what you are doing?”

Southwest Corn Relish

Sunday, September 4th, 2011

Jeanne G shared this recipe on the Bountiful Baskets Recipes Board:

Southwest Corn Relish
Tuesday, October 11, 2005
The Oregonian
Makes 6 to 7 pints

This condiment is a delightfully corny blend of tang and heat. The jalapeno chiles are tiny islands of spicy flavor that can be avoided by folks with more sensitive palates because they are relatively large in size. The relish is great to have on hand to top a platter of nachos or other Southwest-flavored dishes, or to scatter over green salads. It’s also wonderful stirred into rice, along with a bit of cheese and a dollop of sour cream.


Canned Chiles (or Peppers)

Sunday, September 4th, 2011

Another great recipe from Jeanne Gibbons, shared on the Bountiful Baskets Recipes board:

Here’s how to pressure can chiles plain:


Two Artist’s Chili

Thursday, September 1st, 2011

From Jeanne G
This lends itself to lots of improvisation with the ingredients we get each week. It’s really good!

Two Artist’s Chili


  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 medium red or sweet onion, diced
  • 2 jalapeños, seeded, stemmed, diced
  • 1 large yellow bell pepper, seeded, cored, diced
  • 1 medium green or red bell pepper, seeded, cored, diced
  • 2 medium carrots, sliced into coins
  • 2 cups butternut or banana squash, diced
  • 1 medium sweet potato, peeled, diced
  • 2 cups gluten-free broth
  • 1 28-oz.can Fire Roasted Tomatoes
  • 1 15-oz. can pinto, black or white beans, rinsed, drained
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon gluten-free curry or chili powder, or to taste
  • Sea salt and fresh ground black pepper, to taste
  • Lime juice, to taste
  • Option:
  • Hot red pepper flakes, if desired, for more heat
  • For serving:
  • Fresh lime wedges to brighten the flavor
  • Fresh chopped cilantro or parsley
  • A dab of sour cream or Greek yogurt, if desired


  1. Pour the olive oil into a slow cooker or Crock Pot.
  2. Add the garlic and onion and stir to coat.
  3. Add in the remaining ingredients.
  4. Break apart the tomatoes a bit.
  5. Cook on low or high according to the manufacturer’s instruction for your particular make and model.

Thank you, Jeanne, for sharing this!