3/24/2012 Basket - Berry Pineapple Fruit Soup

Berry Pineapple Fruit Soup
Uses from this basket: Golden honeydew, pineapple, apple
Other produce: Strawberries, lime

• 4 cups golden honeydew chunks (can also use cantaloupe or honeydew)
• 1 cup pineapple chunks
• 7 strawberries, hulled
  
• 2 apples, cored and chopped
• 2 six-ounce containers raspberry yogurt or other berry-flavored yogurt
• 1 tsp nutmeg
• 1/4-1/2 cup sugar
• 2 T lime juice
• sour cream

Combine melon, pineapple, 6 strawberries, and apples in blender. Blend until all large chunks are gone. Add yogurt and blend until smooth. Stir in nutmeg, sugar, and lime juice. Adjust sugar to taste. Pour into a bowl and chill in the freezer for about 30 minutes. Pour into serving bowls. Slice last strawberry and garnish soup with a dollop of sour cream and strawberry slices.

3/24/2012 Basket - Strawberry Maple Salad with Maple Soy Chicken

Strawberry Maple Salad with Maple Soy Chicken
Uses from this basket: Lettuce, apples
Other produce: Strawberries, garlic, ginger

• 2 chicken breasts
• 1/3 cup maple syrup
• 1/4 cup soy sauce
• 1 clove garlic, minced
• 1 tsp freshly grated ginger
• 1/4 cup mayonnaise
• 1/4 cup white wine vinegar
• 1 1/2 tsp sugar
• 1/8 tsp salt
• 1/4 cup maple syrup
• 1/2 cup oil
• 3/4 head romaine lettuce, chopped
• 3/4 cup crumbled blue cheese
• 6 strawberries, sliced
• 2 small apples, cut into small cubes
• 1 cup candied pecan pieces

Cut chicken into bite-size pieces. Combine with 1/3 cup syrup, soy sauce, garlic, and ginger. Marinate at least 30 minutes, up to 12 hours. Cook chicken and marinade in a medium saute pan over medium high heat until liquid dissolves and chicken begins to brown, stirring regularly.
For dressing, whisk together mayonnaise, vinegar, sugar, and salt. Add 1/4 cup maple syrup and stir to combine. Slowly add oil, whisking until emulsified.
Place lettuce in a large salad bowl. Top with cooked chicken, blue cheese, strawberries, apples, and pecans. Serve with dressing on the side.

3/24/2012 Basket - Meatless Stuffed Peppers

Meatless Stuffed Peppers
Uses from this basket: Tomato, green onion
Other produce: Peppers

• 2 cups water
• 1 cup uncooked rice
• 4 green bell peppers (or equivalent other peppers--Anaheim, small sweet, etc.), halved and seeded
• 2 T olive oil
• 4-6 green onions, thinly sliced
• 2 tsp dried basil
• 2 tsp Italian seasoning
• 2 tsp salt
• 1/4 tsp black pepper
• 2 tomatoes, diced or 20 cherry tomatoes, quartered
• 1 cup shredded cheese (I used an aged white cheddar)

Preheat oven to 400 degrees.

Bring water to boil in a saucepan. Stir in rice. Reduce heat, cover, and simmer for 20 minutes. Set aside.

While rice cooks, place the peppers cut-side down on a lightly greased baking sheet. Roast for about 25 minutes (less for smaller peppers) or until tender and the skin starts to brown.

Meanwhile, heat oil in a large skillet over medium high heat. Add the onions, basil, Italian seasoning, salt, and pepper and cook for 2-3 minutes. Stir in the tomato and cook for 5 more minutes. Stir in the cooked rice and warm until heated through. Remove from heat and stir in cheese. Spoon into pepper halves and return to the oven for 5 minutes. Serve immediately.

3/24/2012 Basket - Spicy Parmesan Green Beans & Kale and Mongolian Beef

Spicy Parmesan Green Beans & Kale
Uses from this basket: Green beans
Other produce: Kale, mushrooms, onion, lemon

• 3 T olive oil
• 1 onion, sliced
• 1/4 pound mushrooms, stemmed and sliced
• 1 1/2 pounds green beans, trimmed and sliced into 1 inch pieces
• 2-3 teaspoons salt
• 1/2-1 teaspoon black pepper
• 1 T white wine vinegar
• 3 T water
• 1/2 teaspoon red pepper flakes
• 1 bunch kale, rinsed, stemmed, and roughly chopped
• 2 T lemon juice
• 1/2 cup freshly grated Parmesan cheese

Heat the olive oil and a large saute pan over medium high heat. Add the onions and cook until translucent. Stir in the mushrooms, green beans, salt, and pepper and cook for 2-3 minutes. Add the vinegar and water and cook until the green beans are almost tender. Add the red pepper flakes and kale and continue cooking for another 5 minutes. Stir in the lemon juice and Parmesan cheese. Adjust the seasonings to taste and serve immediately.


Mongolian Beef
Uses from this basket: Green onion
Other produce: Garlic, ginger

• 2 tsp vegetable oil
• 1/2 tsp minced ginger
• 1 T minced garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil for frying (about 1 cup)
• 1 lb steak
• 1/4 cup cornstarch
• 2 large green onions, sliced into 2 inch pieces

Heat the 2 tsp oil in a saucepan over medium low heat. Add the ginger, garlic, soy sauce, and water. Stir in the brown sugar until it dissolves, then raise the heat and boil the sauce for 2-3 minutes until it thickens. Set aside.
Slice the steak against the grain into 1/4" bite-size pieces. Coat the steak pieces in a light dusting of cornstarch and let sit for about 10 minutes. As the beef sits, heat 1 cup oil in a wok over medium heat. Add the beef to the oil and fry until cooked through (the beef should be mostly covered in oil, you may have to cook it in batches). Put the sauce back on the stove over medium heat and stir in the cooked meat. Add the green onions and cook for 1 minute. Serve over rice.

3/24/2012 Basket - Creamy Asparagus Bake

Creamy Asparagus Bake
Uses from this basket: Asparagus

• 1 lb. fresh asparagus spears, trimmed
• 1/4 cup ranch dressing
• 2 TBSP shredded parmesan cheese
• 1/2 cup coarsely crushed Ritz crackers, about 12 crackers
• freshly ground black pepper

Preheat oven to 350 degrees. Cook asparagus in simmering water in a large skillet for 2-3 minutes or until bright green, but still crisp. Drain.

Toss asparagus in dressing. Place in a 2 qt. baking dish. Sprinkle with cheese, cracker crumbs, and pepper.

Bake 10-15 minutes or cheese is lightly browned & heated through.

3/24/2012 Basket - Roasted Cauliflower & Aged White Cheddar Soup and Romaine Salad with Pepper Parmesan Dressing

Roasted Cauliflower & Aged White Cheddar Soup
Uses from this basket: Cauliflower, green onion
Other produce: Onion, garlic

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1-2 green onions, thinly sliced (green and white parts)
  
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 teaspoon dried ginger
  
• 3 cups vegetable broth
• 2 cups aged white cheddar, shredded
• 1 cup whole milk
  
• salt and pepper

In a gallon-size ziploc bag, combine the cauliflower florets, 2 T oil, and some salt and pepper. Shake to coat the cauliflower, then dump out and arrange them in a single layer on a baking sheet. Roast the cauliflower at 400 degrees until lightly golden brown, about 20-30 minutes.

Heat 1 T oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, green onion, thyme, cumin, and ginger and saute until fragrant, about a minute. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Use an immersion blender to puree the soup until it reaches your desired consistency. Mix in the cheese until it melts. Stir in the milk. Season with salt and pepper to taste.


Romaine Salad with Pepper Parmesan Dressing
Uses from this basket: Lettuce
Other produce: Tomato, lemon

• 3 heaping Tbsp mayonnaise
• 2 Tbsp lemon juice
• 1 tsp pepper
• 3 Tbsp olive oil
• 3/4 cup freshly grated Parmesan cheese
• pinch salt
  
• 1 head Romaine lettuce
• 1 tomato, diced

Whisk together mayonnaise, lemon juice, and pepper until smooth. Slowly add olive oil, whisking to incorporate. Stir in Parmesan and salt. Adjust seasonings to taste.

Toss dressing with lettuce and tomato immediately before serving.

3/17/2012 Basket - Kale, Mushroom, and Cranberry Tart

Kale, Mushroom, and Cranberry Tart
Uses from this basket: Kale, green onion
Other produce: Mushroom, shallots, lemon

Crust:

• 1/2 cup vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold water

Cheese Layer:

• 2/3 cup crumbled blue cheese (about 3 ounces)
• 1/2 cup cream cheese (4 ounces), at room temperature
• 1/2 cup sour cream
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper

Filling:

• 1/2 pound bacon
• 8 ounces button mushrooms, sliced
  
• 3 green onions, rinsed and thinly sliced
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• One 8-ounce bunch kale, stemmed and coarsely chopped
• 1/4 cup chicken broth
• 1/3 cup dried cranberries

For the crust: mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. Refrigerate for 30 minutes then roll out to between 1/8" and 1/4" thick. Split between six 4-inch tart pans (you will probably have extra). Poke dough several times with fork and bake at 350 degrees until golden, about 15 minutes.

For the cheese layer: In a food processor, combine the blue cheese, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend until smooth.

For the filling: In a large skillet, cook the bacon until it begins to crisp. Set bacon aside. In the same pan, cook the mushrooms, green onion, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bacon grease. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Crumble the bacon and stir back in. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper.

Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top and serve.

3/24/2012 Basket

This week's basket was from the Provo Food & Care Coalition location again. We got:

• 1 head romaine lettuce
• 2 bunches green onions
• 1 carton cherry tomatoes
• 1 bunch asparagus
• 1 head cauliflower
• 1 bag green beans
• 5 bananas
• 1 golden honeydew
• 2 pineapple
• 6 pears
• 3 pound bag of granny smith apples
  

3/17/2012 Basket - Waldorf Salad

Waldorf Salad
Uses from this basket: Apples
Other produce: Celery, grapes

• 1/2 cup mayonnaise
• 1 Tbsp white sugar
• 1 tsp lemon juice
• 1/8 tsp salt
• 3-4 apples, cored and chopped
• 1 cup thinly sliced celery
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries
• 1 cup grapes, halved

In a medium bowl, whisk together mayonnaise, sugar, lemon juice, and salt. Stir in the apples, celery, pecans, cranberries, and grapes. Chill until ready to serve.

*This salad is great on it's own, but also really good in a sandwich on the 9 grain bread. Yummy!

3/17/2012 Basket - Breakfast Casserole

Breakfast Casserole
Uses from this basket: Tomato
Other produce: Onion

• 1 (16 ounce) package pork sausage
• 10 eggs, lightly beaten
• 3 cups milk
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 6 cups cubed bread
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon black pepper
• 15-10 grape tomatoes tomato, halved or 1 medium tomato, diced
• 1/2 onion, sliced
• 
  

- Preheat oven to 325 F. In large skillet, cook sausage and onion over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.

1. Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage, half the onion, and half of the tomatoes. Repeat layering using remaining bread, pepper, cheese, sausage, onion, and tomatoes. Pour egg mixture evenly over casserole.
2. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

3/17/2012 Basket - Stuffed Cabbage Soup

Stuffed Cabbage Soup
Uses from this basket: Cabbage, carrot, tomato
Other produce: Onion, garlic

• 4-6 Tbsp olive oil, divided
• 1 cup uncooked white rice
• 1 quart plus 2 cups chicken stock, divided
• 1 can black beans, drained and rinsed
• 1/2 tsp allspice
• 1 1/2 tsp coriander
• 2 tsp paprika
• 1 1/2 tsp cumin
• 1 1/2 tsp dill
  
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bay leaf
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1/2 head cabbage, thinly sliced and roughly chopped
• 2 tomatoes, diced
• 1 cup tomato sauce

Heat a sauce pot over medium-high heat with 2 Tbsp of olive oil. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add 2Tbsp olive oil, black beans, allspice, coriander, paprika, cumin, dill, salt, and pepper. Cook for about 5 minutes. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, adding more olive oil as needed, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Adjust salt and pepper to your taste, and serve.

3/17/2012 Basket - Tacosagna and Mini Banana Cheesecakes

Tacosagna (Taco Lasagna)
Uses from this basket: Carrots, lettuce, tomato, green onion
Other produce: Onion, garlic

• 2 Tbsp olive oil
• 1 to 1-1/2 pounds ground beef
• 1 can black beans
• 3 carrots
• 1 onion, diced
  
• 3 cloves garlic, minced
  
• 2 Tbsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup beef stock
• 6 (8-inch) flour tortillas
• 3 cups shredded cheese
• 4 green onions, chopped
• 1/2 head romaine lettuce, chopped
• 1 tomato, diced

Preheat oven to 400 degrees. Heat a large high sided skillet over medium-high heat with olive oil. Add the meat and brown, 5 minutes. While meat browns, grate the carrots with a box grater. Add the black beans, carrots, onion, and garlic to the meat. Season the meat with chili, cumin, coriander, salt, and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 9 by 13-inch baking pan with vegetable oil. Layer 2 overlapping flour tortillas on the bottom and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with green onion, lettuce and tomatoes, cut into squares and serve.


Mini Banana Cheesecakes
Uses from this basket: Banana

• 1 box no-bake cheesecake mix
• 2 very ripe bananas
  
• 1 tsp cinnamon
• 2 Tbsp honey

Make the crust and filling from the cheesecake mix according to package directions. Divide crust mixture between six 4-inch tart pans and press to bottom and sides. Mash bananas and stir into filling mixture. Stir in cinnamon and honey, then spoon into crusts. Refrigerate for at least 1 hour.

3/17/2012 Basket - Sausage Apple Cranberry Stuffing and Cabbage Potato Mash

Sausage Apple Cranberry Stuffing

Uses from this basket: Apple

Other produce: Onion, celery

• 5 1/4 cups cubed bread
• 1 pound ground sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 2 teaspoons dried parsley
• 1 cup chicken stock
• 4 tablespoons butter, melted
  

Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large
baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with chicken stock and melted butter, and mix lightly. Spoon into 9x13 pan and bake at 350 degrees for about 30 minutes.

Cabbage Potato Mash

Uses from this week's basket: Potato, green onion, cabbage

• 1 pound potatoes, diced
• 2 cups shredded cabbage
• 4 T butter, divided
• 4 green onions, sliced
• 1/2 cup whole milk or half-and-half
• 1 1/2 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder

Boil potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute cabbage in 2 Tbsp butter for 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, green onion, milk, 2 tablespoons butter. Use immersion blender to blend to desired consistency. Stir in salt, pepper, and garlic powder.

3/17/2012 Basket

We got this week's basket from the Provo Food & Care Coalition location:

• 1 head Romaine lettuce
• 1 head cabbage
• 2 heads kale
• 1 bunch green onion
  
• 7 carrots
• 2 cucumbers
• 1 5-lb bag russet potatoes
• 6 tomatoes
• 1 3-lb bag granny smith apples
• 1 golden honeydew
• 9 bananas
• 8 oranges
  

3/10/2012 Basket - Refrigerator Pickles

Refrigerator Pickles
Uses from this basket: Cucumber
Other produce: Garlic

• 2 one pint jars
• 2 cucumbers, sliced
• 3 cups water
• 6 Tbsp white vinegar
• 3 Tbsp kosher salt
• 2-3 cloves garlic, minced
• minced, dried onion
• dried dill
  
• crushed red pepper (optional)

Mix water, vinegar, and salt; stir until dissolved. Sprinkle some onion, dill, and garlic into the bottom of each jar. Fill each jar half full with cucumber slices, then sprinkle more onion, dill, and garlic. Fill the rest of the way with cucumber and top with more onion, dill, and garlic. Pour brine in until cucumber slices are covered. Put lids on and refrigerate for at least two days.

If you want a little bit of kick to your pickles, include crushed red pepper flakes in the layering when you put in the onion, garlic, and dill (I did one jar with red pepper and one without).

3/10/2012 Basket - Imitation Olive Garden Salad

Imitation Olive Garden Salad
Uses from this basket: Lettuce
Other produce: Tomato, red onion, garlic, lemon

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 tsp vegetable oil
• 2 Tbsp corn syrup
• 4 T grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp parsley flakes
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• Lettuce
• Sliced red onion
• Diced tomato
• Croutons
• Freshly grated Parmesan cheese

Mix mayo, vinegar, vegetable oil, corn syrup, 4 T Parmesan, garlic, Italian seasoning, parsley, lemon juice, and sugar in a blender until well mixed. Chill in the refrigerator for at least 30 minutes.

Place the lettuce in salad bowl. Top with red onion, tomato, and croutons (you can also do olives but I left them out because I don't like them). Toss with salad dressing. Top with Parmesan cheese.

*We ate this with an imitation of Olive Garden's Zuppa Toscana (recipe previously posted here).

3/10/2012 Basket - Vegetable Korma

Vegetable Korma
Uses from this basket: Carrots, Anaheim pepper, small sweet peppers
Other produce: Onion, garlic, potatoes, cilantro, ginger

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp turmeric
• 1/2 tsp ground coriander
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 Anaheim pepper, seeded and sliced
• 3-4 tablespoons ground cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 4 small sweet peppers, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish (optional)

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, cumin, turmeric, and coriander and continue cooking 1 minute. Mix in potatoes, carrots, Anaheim pepper, cashews, and tomato sauce. Season with salt.. Cook and stir about 15 minutes, or until potatoes are somewhat tender (not too soft).

Stir small sweet peppers and cream into the skillet. Reduce heat to low, cover, and simmer 15 minutes or until peppers are tender. Serve over rice. Garnish with cilantro if desired.


You might have noticed we like Indian food! We also had Rachael Ray's Tandoori Chicken with this korma--good stuff.

3/10/2012 Basket - Mulligatawny

Mulligatawny
Uses from this basket: Carrot, apple
Other produce: Celery, onion

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 to 3/4 apple, cored and finely diced
  
• 1/2 cup white rice
• 1 chicken breast half, cooked and cubed
  
• 1/2 tsp salt
  
• 1/8 tsp black pepper
  
• 1 pinch dried thyme
• 1/2 cup heavy cream
• 1/8 tsp nutmeg
• 1/8 tsp cloves

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 minutes. Add chickenbroth, mix well, and bring to a boil. Boil for 5 minutes.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

Turn heat to low and stir in cream, nutmeg, and cloves. Heat through until warm and serve.

**The picture does not do this soup justice--it is much better than it looks. And I know the apple sounds weird, but trust me on that one. My husband raved about this--said it is the best soup I have ever made. So if you haven't tried mulligatawny before, you should definitely make this recipe. In fact, it went so fast and we loved it so much that I made a second batch right in the middle of dinner.

3/10/2012 Basket - Mexican Chicken Salad with Spicy Ranch and Pineapple Orange Sherbet

Mexican Chicken Salad with Spicy Ranch
Uses from this basket: Lettuce, Anaheim peppers, small sweet peppers, green onion
Other produce: Tomato, red onion, lime, cilantro


To make dressing, blend 1 packet ranch dressing mix, 1 cup mayo, 1 T lime juice, 3/4 cup milk, 2 T cilantro, 3 T salsa verde, and ground red pepper to taste. Blend in a food processor until smooth.

Top lettuce with chopped tomato, diced red onion, shredded cheese, shredded chicken (we used this mango chicken from the other day), black beans, chopped green onion, and sliced roasted red peppers (see instructions here). Place tortilla chips around the edge of the salad. Serve with spicy ranch dressing.


Pineapple Orange Sherbet
Uses from this basket: Oranges, pineapple
Other produce: Lemon

• 2 cups pineapple chunks
• 3/4 cup orange juice
• zest of 2 oranges
• 1 tsp lemon juice
• 1/2 cup sugar (more or less depending on tartness of pineapple and orange juice)
• 1 cup milk

Combine all ingredients in a blender and blend until smooth. Freeze in ice cream maker according to manufacturers directions. If you don't have an ice cream maker, place in a metal bowl in the freezer, covered with plastic wrap. Whisk every 20 minutes to incorporate frozen crystals. It should begin to thicken and firm up after 2-3 hours.

3/10/2012 Basket - Banana Chips

Banana Chips
Uses from this basket: Bananas
Other produce: Lemon


Preheat your oven to 200 degrees Fahrenheit.

Peel the bananas. Cut each banana into thin slices, about 1/8-inch thick. Coat your cookie sheet with nonstick cooking spray.

Pour a little lemon juice into a bowl. Dip the banana slices into the juice before placing them on the cookie sheet. Don't crowd the slices -- arrange them in a single layer.

Place the cookie sheet in the oven. Bake the banana slices for about 2 hours.

Remove the cookie sheet from the oven, flip the banana slices and bake them for another hour or two. Remove the banana chips when they're brown and crispy. Sprinkle with sugar or salt if desired (I used Splenda on mine). Remove from pan and let cool.

3/10/2012 Basket - Soft Tacos with Crock Pot Mango Chicken

Soft Tacos with Crock Pot Mango Chicken
Uses from this basket: Mango, pineapple, Anaheim pepper, green onion, lettuce
Other produce: Tomato, red onion, cilantro, lime

• 2 mangoes, diced
• 1/2 a pineapple, diced
• 2 tomatoes, diced
• 2 Anaheim peppers, diced
• 2 green onion, finely chopped (green and white parts)
• 1/2 cup diced red onion
• 4 T chopped cilantro
• 1 T lime juice
  
• 1 tsp white sugar
• 4 chicken breasts
• 1 T salt
• 4 T brown sugar
• flour tortillas
• shredded cheese
• shredded lettuce

Combine mango, pineapple, tomatoes, Anaheim peppers, green onion, red onion, cilantro, lime juice, and white sugar in a bowl. Stir to combine.

Place chicken breasts in crock pot. Sprinkle with salt and brown sugar. Cover with mango salsa. Cook on low for 8-10 hours or high for 4-6. Shred chicken.

Place chicken in tortillas and top with cheese and lettuce (and any other desired toppings).

*This chicken is super delicious and you can use it in all sorts of things--tacos, burritos, enchiladas, quesadillas, nachos, etc. Or just eat it plain!

3/10/2012 Basket - Pepper Steak and Garlic Balsamic Asparagus

Pepper Steak
Uses from this basket: Small sweet peppers
Other produce: Tomato, garlic, onion, ginger

• 1 1/2 pounds beef
• 3 T olive oil
• 1 cup water
• 1 medium onion, cut into 1/4 inch slices
• 2 cloves garlic, minced
• 1 tsp grated ginger root or 1/2 tsp ground ginger
• 2 medium bell peppers or equivalent small sweet peppers, cut into strips
• 1 T cornstarch
• 2 tsp sugar
• 2 T soy sauce
• 2 medium tomatoes
• 6 cups hot cooked rice

Remove fat from beef. Cut beef into 2 x 1/4 inch strips.
Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
Stir in water, onion, garlic, and ginger. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes, adding peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
Mix cornstarch, sugar, and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minutes; reduce heat to low.
Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

Garlic Balsamic Asparagus
Uses from this basket: Asparagus
Other produce: Garlic

• 1 lb. asparagus
• 2 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. Kosher salt
• 1/4 tsp. freshly-ground black pepper
• 2-3 cloves garlic, minced

Heat oven to 425. Wash asparagus and snap off the ends. Place in a pan in a single layer.

In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat. Bake for 10 to 15 minutes.

3/10/2012 Basket

This week's basket came from the Provo Food & Care Coalition and it may be our most colorful basket yet!

It contains:

1 pineapple

1 bunch asparagus

9 bananas

6 apples

5 oranges

2 heads romaine lettuce

4 cucumbers

1 bunch green onion

5 yellow mango

10 Anaheim peppers

22 small sweet peppers

1 lb. carrots

1 bunch kale

3/3/2012 Basket - Kiwi Mango Salad, Pear & Blue Cheese Tart, and Pineapple Smoothie

Kiwi Mango Salad
Uses from this basket: Lettuce, mango, kiwi
Other produce: Red onion

Wash lettuce and tear into bite-size pieces. Top with crumbled bacon, diced kiwi, diced mango, diced red onion, craisins, and candied almonds. Serve with poppy seed dressing.


Pear & Blue Cheese Tart
Uses from this basket: Pears

• 1 store bought pie shell
• 4 ounces cream cheese
• 2 ounces blue cheese
  
• 1/4 teaspoon dried thyme
  
• Pinch salt
• Pinch freshly ground black pepper
• 2 tablespoons butter
• 3 small pears, cored and sliced
• 2 ounces prosciutto, cut into thin strips

Bake the pie shell in a tart pan according to package instructions. Remove from the oven and let cool slightly.

Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.

In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.

When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.

Cut into wedges and serve.

Pineapple Smoothie
Uses from this basket: Pineapple

• 1 packet Concord Foods Tropical Pineapple Smoothie Mix
• 2 cups pineapple chunks
• 1/2 cup water
• 8 ice cubes

Combine all ingredients in blender and blend until smooth. Enjoy!

3/3/2012 Basket - Baked Potato Soup and Mango Pineapple Kiwi Sorbet

Baked Potato Soup
Uses from this basket: Potatoes
Other produce: Onion, garlic, green onion

• 8 strips bacon
  
• 1 cup diced onion
  
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 1/2 teaspoons dried basil
• 1 teaspoon pepper
• 6 cups chicken broth
• 4 large baked potatoes (or equivalent of small potatoes), peeled and cubed
  
• 1/2 cup cream
• 1 1/2 cups milk
  
• 1/4 - 1/2 tsp cayenne pepper
  
• shredded Cheddar cheese
• chopped green onion
• sour cream
  

In a large saucepan, cook bacon until crisp. Set bacon aside. Saute onion and garlic in the bacon drippings until tender. Stir in flour one tablespoon at a time, then add salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2-3 minutes. Add the potatoes, cream, milk, and cayenne to taste; heat through but do not boil. Garnish with bacon, cheese, sour cream, and green onion.


Mango Pineapple Kiwi Sorbet
Uses from this basket: Pineapple, mango, kiwi

• 2 cups pineapple chunks
• 1-2 cups diced mango
  
• 3 kiwis, peeled and sliced
• 1/4 cup honey
• 2-3 cups ice cubes

Combine fruit and honey in a blender and puree. Add ice as needed and blend to create a thick mixture. Freeze if needed/desired.

3/3/2012 Basket - Apple Muffins

Apple Muffins

Uses from this basket: Apples

Mix the following wet ingredients in one bowl:

• 3/4 C. vegetable oil
• 1 C. sugar
• 2 eggs
• 1 t. vanilla
• 1/3 C. apple sauce or apple juice

Mix the following dry ingredients in a different bowl:

• 2 C. all-purpose flour
• 1 t. baking soda
• 1 1/2 t. cinnamon
• 1/2 t. salt

Dice 1 1/2 C. peeled, cored apples

Pour the wet ingredients into the dry. Fold in the apples. Do not over mix. Some lumps are OK.

Fill muffin tins or paper liners 2/3-3/4 full. Bake 15-20 min at 400 degrees until toothpick comes out clean.

3/3/2012 Basket - Chinese-Style Broccoli

Chinese-Style Broccoli
Uses from this basket: Broccoli
Other produce: Garlic, ginger

• 1 bunch broccoli, trimmed and cut into florets
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 tablespoons hoisin sauce
• 1 teaspoon minced fresh ginger root
• 2 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 4 minutes. (Alternately, steam broccoli for about 5 minutes.) Drain and set aside.

Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. If the sauce gets too thick, add a couple tablespoons of water to thin it down. Toss the broccoli in the sauce and serve.

3/3/2012 Basket - Greek Salad Wraps and Frosted Banana Bars

Greek Salad Wraps
Uses from this basket: Lettuce, cucumber
Other produce: Tomato, red onion, lemon, garlic

• 2 cups cooked turkey or chicken
• 4 cloves garlic
• Rosemary
• Oregano
• Basil
• Poultry Seasoning
  
• Tortilla wraps (we used the sundried tomato and basil flavor)
• Sliced red onion
• Diced tomato
• Lettuce
• Blue Cheese
• Tzatziki (see recipe here)

In a food processor, grind the turkey or chicken with garlic and herbs, to taste. Warm tortillas in the microwave so they are pliable. Fill with ground turkey/chicken, lettuce, onion, tomato, and blue cheese. Drizzle with tzatziki. Wrap and enjoy!

Frosted Banana Bars
Uses from this basket: Banana

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 medium ripe bananas, mashed

Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 tsp vanilla extract
• 4 cups powdered sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla.

Combine flour, baking soda and salt. Gradually add to creamed mixture.

Stir in bananas. Spread into greased 15x10" baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting: In a mixing bowl, beat cream cheese, butter and vanilla. gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

3/3/2012 Basket - Garden Salad, Salt Potatoes, and Apple Cinnamon Crepes

Garden Salad
Uses from this basket: Butter lettuce, Anaheim pepper
Other produce: Red onion, tomato


Wash lettuce and tear into bite-size pieces. Top with diced tomato, diced Anaheim pepper, diced red onion, crumbled blue cheese, and sunflower seeds. Serve with your favorite salad dressing.


Salt Potatoes
Uses from this basket: Gold potatoes


Salt Potatoes are originally from Syracuse, New York (right around where my husband is from). If you haven't tried them before, you really need to make this recipe. It's not healthy at all, but definitely worth splurging every once in a while (as with most unhealthy things). The inside of the potatoes gets SO creamy, they are just to die for.

• 8 cups water
• 1 1/2 cups kosher salt
• 3 pounds well scrubbed gold potatoes (or other small potatoes), as uniform in size as possible
  
• 1 stick butter, cut into pieces
• pepper

Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.

Drain potatoes in a strainer. Place pot back on stove over medium heat and add butter. When just melted, add potatoes and black pepper. Stir to coat and serve immediately.

Apple Cinnamon Crepes
Uses from this basket: Apples

• 4 tsp granulated sugar
• 1 tsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 cups diced apple
• 1/2 tsp lemon juice
• 4 T (2 oz) cream cheese, room temperature
• 2 cups whipped topping, thawed from frozen
• 1 1/2 cups flour
• 1/4 tsp salt
• 4 eggs
• 1 1/2 cups milk
• melted butter
  
• powdered sugar

In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.

Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping. Keep in fridge until ready to use.

Mix flour and salt in a mixing bowl. Use a spoon to create a well in the center. Crack the eggs into the well and add 3/4 cup milk. Whisk in small circles in the well, slowly incorporating the flour until you have a thick mixture. Whisk in the rest of the milk until smooth. Strain the batter to remove any lumps.

Brush the cooking surface with melted butter. Pour a small amount of batter onto the pan (or dip your crepe maker into the batter if you have one), making sure it covers the surface. Cook for about 2-3 minutes (depending how you like your crepes).

Put about 1/4 cup filling into each crepe and roll it up. Sprinkle with powdered sugar and enjoy!

2/25/2012 Basket - Pear Syrup

Pear Syrup
Uses from this basket: Pear

• 3 pears, peeled, cored, and diced
• 1/3 cup packed brown sugar
• 1/4 cup water
• 1 T butter
• dash nutmeg
• 1 tsp vanilla

Combine pears, brown sugar, water, and nutmeg in a small saucepan. Cook over medium high heat until pears are soft. Blend in food processor to desired consistency. Return to saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla. Serve over pancakes or waffles.

3/3/2012 Basket

This week's basket is from the Provo Food & Care Coalition location again.

We got:

• 2 heads butter lettuce
• 1 bunch broccoli
• 2 cucumbers
• 2 green bell peppers
• 8 Anaheim peppers
• 3 pound bag plus 8 gold potatoes
• 1 bag Brussels sprouts
• 1 pineapple
• 8 bananas
• 10 apples
• 6 kiwis
• 3 yellow mangoes
  

2/25/2012 Basket - BBQ Mango Tilapia and Mashed Cauliflower

BBQ Mango Tilapia
Uses from this basket: Mango
Other produce: Tomato

• 1/4 cup canned tomato sauce
• 2 tablespoons honey
  
• 2 tablespoons ketchup
• 2 teaspoons brown sugar (loosely packed)
• 2 teaspoons cider vinegar
• 1 teaspoon molasses
• 1/2 teaspoon garlic powder
• 1/4 cup diced tomatoes
• 1/4 cup diced mango
• Two 4.5-ounce fillets raw tilapia

In a medium bowl, combine tomato sauce, honey, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango.

Place fish and sauce in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes.

Serve over rice and top with any excess marinade from the skillet.

Mashed Cauliflower
Uses from this basket: Cauliflower
Other produce: Garlic, green onion

• 1 large head cauliflower, finely chopped
• 1 cup chicken broth
• 4 cloves roasted garlic
• kosher salt and ground black pepper
• 1/4 cup whole milk
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• chopped green onion

Add the cauliflower to a medium-sized saucepan along with the chicken broth. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

*The consistency will be a little thinner than mashed potatoes--for a slightly thicker consistency, drain out some of the chicken broth before pureeing.

2/25/2012 Basket - Poached Pears with Creamy Pecan Sauce

Poached Pears with Creamy Pecan Sauce
Uses from this basket: Pears

• 5 cups water, plus more as needed
• 1/2 cup packed brown sugar
• 6 ripe but firm pears, peeled, halved lengthwise, and cored
• 1 lemon

• 3/4 cup packed brown sugar
• 1/2 cup water
• 1/2 cup heavy cream
• 1 cup toasted pecan pieces
• pinch kosher salt

To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid.

To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer 2 to 3 minutes more. Stir in the toasted pecans and salt.

Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.