7/28/2012 Basket

This week's basket was from the Provo Riverwoods Business Park location.

We got:

• 1 head romaine lettuce
• 2 red bell peppers
• 8 red potatoes
• 3 English cucumbers
• 1 (1 lb.) bag baby carrots
• 1 pint grape tomatoes
• 1 canteloupe
• 1 bag red grapes
• 4 peaches
• 4 plumcots
• 1 (6 oz) package blueberries
• 3 mangoes

7/14/2012 Basket - Zucchini Bread

Zucchini Bread
Uses from this basket: Zucchini

• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp ground cinnamon
• 3 eggs
• 1 cup oil
• 2 1/4 cups sugar
• 3 tsp vanilla extract
• 1 large zucchini, grated (about 2 cups)
• 1 1/2 cups semisweet chocolate chips (if desired)

Grease and flour two loaf pans. Preheat oven to 325 degrees. 

Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl. 

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and chocolate chips until well combined. Pour batter into prepared pans. (I did one loaf with chocolate chips and one without so after stirring in the zucchini, I dumped half the batter into one loaf pan, then stirred in about 3/4 cup chocolate chips to the rest of the batter.) 

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 


Modified from http://allrecipes.com/recipe/moms-zucchini-bread/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini%20bread&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results

7/14/2012 Basket - Savory Oven Corn on the Cob

Savory Oven Corn on the Cob
Uses from this basket: Corn
Other produce: Garlic

Surprise!  When we husked our corn, we discovered it was red corn.  This recipe works equally well with red corn or the more standard varieties.

• 1/2 cup mayonnaise
• 2-3 tsp coarse ground mustard
• 1 tsp Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 tsp minced dried onion
• 1/2 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 5 ears corn, silk and husks removed
• 5 Tbsp parmesan cheese

In a small bowl, combine mayonnaise, mustard, Worcestershire sauce, garlic, onion, parsley, paprika, salt, and pepper. Spread evenly over corn.  Sprinkle each ear with about 1 Tbsp parmesan.

Wrap each ear in foil and bake at 400 degrees for 30 minutes.

7/14/2012 Basket - Apricot Chicken

Apricot Chicken
Uses from this basket: Apricot
Other produce: Lemon

• 3 cups thinly sliced apricots (can leave the peel on or remove it, whatever your preference)
• 1 cup sugar
• 2 Tbsp lemon juice
• 1 cup Russian dressing
• 1 packaged dried onion soup mix
• approx. 2 pounds boneless, skinless chicken thighs

Fill a large bowl 1/2 to 3/4 full with ice water.  Place a smaller metal bowl on top.  Set aside.

In a large skillet, heat apricots, sugar, and lemon juice over medium high heat.  Mash apricots with a fork or potato masher, then bring mixture to a boil.  Reduce heat and cook, stirring constantly.  Skim off foam as necessary and cook until mixture thickens slightly and begins to look syrupy (about 5 minutes).  Spoon a small amount (1/2-1 tsp) into the metal bowl over the ice water and allow to cool for about 30 seconds.  Tip the bowl sideways.  The mixture should move slightly (like a jam).  If it is still runny, keep cooking for 1-2 minutes more then repeat the test.  Once ready, pour the whole mixture in the metal bowl to cool.  Once cooled to room temperature, refrigerate.

Combine 1 cup of the apricot jam, the Russian dressing, and the onion soup mix.  Stir until well mixed.

Arrange chicken thighs in a glass baking dish and pour jam mixture over them, making sure to coat each piece.

Cook at 350 degrees for 30-45 minutes, until chicken is cooked through.

Serve over rice.

7/14/2012 Basket - Cheesy Puffed Cauliflower

Cheesy Puffed Cauliflower
Uses from this basket: Cauliflower

• 1 head cauliflower, broken into small florets
• 1/4 cup butter
• 2 tsp flour
• 1 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup Italian flavored bread crumbs, divided
• 3 eggs, separated
• 1 1/4 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees.  Grease a 2 quart casserole dish.

Steam the cauliflower until tender, then set aside.

Melt the butter in a medium saucepan.  Stir in the flour, salt, and pepper and cook over low heat for 2 minutes.  Gradually stir in the milk and bring to a boil.   Stir in 3 Tbsp of the bread crumbs.  Remove from heat and stir in the cheese.  Then stir in the egg yolks, followed by the cauliflower.

Whip the egg whites in a large metal bowl until stiff.  Fold the cauliflower mixture into the egg whites.  Pour into the prepared casserole dish.  Sprinkle the remaining 1 Tbsp bread crumbs on top.  Bake for 30 minutes, until puffed and golden.

7/14/2012 Basket - Kale Chips

Kale Chips
Uses from this basket: Kale

• 1 bunch kale
• 1 Tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp kosher salt

Preheat oven to 350 degrees.  Remove the center ribs and stems from the kale and tear into 2 to 3 inch pieces.  Toss with olive oil, paprika, cumin, and salt.  Spread evenly on a greased baking sheet.  Bake for 10-15 minutes, until crisp and the edges are browned.

7/14/2012 Basket - Cheesy Pan Fried Squash

Cheesy Pan Fried Squash
Uses from this basket: Zucchini, crookneck squash, tomato
Other produce: Onion

• 3 Tbsp butter
• 1/4 large onion, chopped
• 1 zucchini, thinly sliced
• 1 crookneck squash, thinly sliced
• 1 tomato, diced
• 1 cup grated colby cheese

In a large skillet, melt butter over medium high heat.  Add onion and cook until translucent.  Add zucchini and squash.  Cook, covered, until squash is tender (stirring occasionally).  Stir in tomato.  Reduce heat to low.  Sprinkle with cheese.  Cover until cheese is just melted.  Serve warm.

7/14/2012 Basket - Braised Radishes

Braised Radishes
Uses from this basket: Radishes

• 1 bunch radishes (about 1/2 pound), trimmed of tops and roots and quartered
• 1 cup chicken broth
• 1 Tbsp butter, cut into small cubes
• 1 1/2 Tbsp sugar
• 1/2 Tbsp red wine vinegar
• salt & pepper
• 1 Tbsp honey
• 1 Tbsp teriyaki sauce

Place radishes, chicken broth,  butter, sugar, vinegar, salt, and pepper in a medium-sized skillet.  Cover and bring to boil.  Reduce heat to medium and simmer for 10-12 minutes.  Remove radishes and turn heat up to medium high.  Continue cooking sauce until the liquid reduces and it becomes like a glaze.  Return radishes to pan and cook for a few more minutes, until the radishes just begin to brown.  Stir in honey and teriyaki sauce.  

7/14/2012 Basket - Three Cheese Zucchini Bacon Quiche

Three Cheese Zucchini Bacon Quiche
Produce from this basket: Zucchini
Other produce: Onion

Crust:

- 1.5 C. flour
- 1.5 t. sugar
- 1.5 t. salt
- 2 T. milk
- 0.5 C. oil (olive, vegetable, or canola)

Combine the above ingredients in a pie plate or quiche pan. Mix well with a fork. Pat in place, covering the bottom and the sides.

Filling

- 1 C. grated Zucchini
- 3 T. flour
- 0.5 C. mayo
- 0.5 C. milk
- 3 eggs
- 8 slices bacon, cooked and crumbled
- 4 oz. goat cheese, crumbled
- 0.5 onion, diced
- 2 C. grated cheddar cheese

Combine the above ingredients until well mixed. Pour into crust.

Top with thinly sliced Zucchini, 1 C. freshly grated Parmesan, and 1 t. paprika (for color).

Bake for 30-40 minutes at 450 degrees until set firmly.

7/7/2012 Basket - Asian Shrimp Salad

Asian Shrimp Salad
Uses from this basket: Lettuce

• 1 (8 ounce) can water chestnuts
• 3/4 cup shrimp, deveined, shelled, and tails removed
• 2-3 Tbsp teriyaki sauce
• 1 tsp sesame oil
• Romaine lettuce
• Mandarin oranges
• Peanuts (we like the honey mustard flavor)
• Chow mein noodles

In a large saute pan, combine teriyaki sauce and sesame oil over medium high heat.  Add water chestnuts and cook for 2-3 minutes.  Add shrimp and cook until pink.  Remove from heat.

Put lettuce in salad bowl.  Top with mandarin oranges, peanuts, chow mein noodles, and shrimp mixture.  Serve with your favorite Asian-style dressing.

7/14/2012 Basket - Dessert Quesadillas

Dessert Quesadillas
Produce from this basket: Banana

Spread an even layer of Nutella on one flour tortilla. Spread an even layer of peanut butter (chunky or creamy) on another tortilla. Thinly slice a banana and lay the slices on the Nutella tortilla. Place the peanut butter tortilla (peanut butter side down) on the Nutella/banana tortilla.

Heat a large skillet over medium heat. Coat with oil or spray with cooking spray. When the skillet is hot, place the quesadilla in the skillet. Coat (or spray) the top side of the quesadilla with oil and sprinkle cinnamon sugar on it. Once the bottom is crispy, flip the quesadilla and sprinkle cinnamon sugar on the cooked side.

Once both sides are crispy and the insides are ooey gooey, take it out of the skillet, cut it in triangles and enjoy.

7/14/2012 Basket

This week's basket was from the Ripple's Drive-In location.

We got:

• 1 head cauliflower
• 1 bunch kale
• 1 crookneck squash
• 6 zucchini
• 8 tomatoes
• 5 ears corn
• 12 radishes
• 7 bananas
• 6 peaches
• 1 (6 oz) package blueberries
• 23 black velvet apricots

7/7/2012 Basket - Plum & Cheesecake Tart

Plum & Cheesecake Tart
Uses from this basket: Plum
Other produce: Lemon

This thing is kind of a lot of work (several different layers to do), but oh so decadent.  Yummy!!!

• 1/2 cup sliced almonds, toasted
• 1 cup flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 cup butter
• 1 egg
• 1/4 tsp almond extract
• 2 (8 oz) packages cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup sour cream
• 1/4 cup sugar
• 4-5 plums, thinly sliced
• 2 Tbsp butter, melted
• 3 Tbsp brown sugar
• 1/2 Tbsp lemon juice

Preheat oven to 375 degrees.

Process almonds in a food processor until finely ground.  In a small bowl, mix together ground almonds, flour, 1/2 cup sugar, and salt.  Cut in 1/2 cup butter until crumbly.

Whisk together 1 egg and almond extract.  Blend into flour mixture until a soft dough forms.

Press the dough into the bottom of a 9" springform pan and bake 20-25 minutes, until golden.

Blend cream cheese, 2/3 cup sugar, 2 eggs, and vanilla until smooth.  Pour over warm crust and bake for 20-25 minutes, until set.  Let cool for about 30 minutes.

Mix sour cream and 1/4 cup sugar and sugar is dissolved.  Spread over cheesecake and bake for 10 minutes.  Let cool.

Arrange plum slices on top of sour cream layer.  Mix 2 Tbsp butter, brown sugar, and lemon juice until well blended.  Use pastry brush to spread glaze generously over the plums.  Refrigerate until ready to serve.

7/7/2012 Basket - Banana Scones with Honey Butter

Banana Scones with Honey Butter
Uses from this basket: Banana

• 3-4 cups flour
• 1 Tbsp + 1/2 tsp baking powder
• 1/2 tsp salt
• 2 overripe bananas, mashed
• 1/2 cup whipping cream
• 2/3 cup milk
• 1/2 cup butter
• 1/4 cup honey
• 1/8 tsp cinnamon

Remove butter from fridge and sit out to soften.

Preheat oven to 450 degrees.  Sift 3 cups flour, baking powder, and salt together in a large mixing bowl.  Make a well in the center and put the banana in it.  Slowly pour cream in while mixing with a pastry blender or fork.  Slowly pour to the milk in, continuing to mix (reserve a couple Tbsp of the milk for later).   Add flour as needed to make a soft dough (it will be  somewhat sticky).

Turn dough out on floured surface and pat into a circle about 1" thick, flouring your hands to keep it from sticking (try to handle the dough as little as possible).  Use a round cookie cutter or the top of a glass and cut into circles about 2 1/2" in diameter (I ended up with about 14).  Place them in a greased baking dish--you can place them right next to each other so a 9x13 pan should work.  Brush the tops of the scones with the reserved milk.  Bake for 10-15 minutes until cooked through and tops are golden.

While scones are baking, cut softened butter into cubes.  In a small bowl, combine butter, honey, and cinnamon and blend until smooth.  Store in the fridge until ready to serve.

7/7/2012 Basket - Southwest Salad with Cilantro Lime Dressing

Southwest Salad with Cilantro Lime Dressing
Uses from this basket: Lettuce, tomato, lime
Other produce: Red onion, corn, garlic, jalapeno pepper, cilantro, ginger, avocado

• 1 jalapeno pepper, seeded and coarsely chopped
• 1 clove garlic, peeled
• 1 tsp freshly grated ginger root
• 1/4 cup lime juice
• 1/4 cup sugar
• 2 tsp balsamic vinegar
• 1/2 tsp salt
• 1/4 cup packed cilantro leaves
• 1/2 cup olive oil
• Romaine lettuce
• Diced tomato
• Diced avocado
• Shredded cheese
• Sliced red onion
• Cooked corn kernels, lightly seasoned with salt & pepper
• Black beans

 In a food processor, combine the jalapeno, garlic, and ginger, pulsing until finely chopped.  Add lime juice, sugar, balsamic vinegar, salt, and cilantro and blend.  Add in olive oil slowly, blending as you go, until well blended.  Set aside.

Toss lettuce with tomato, avocado, cheese, red onion, corn, and beans.  Serve with cilantro lime dressing.

7/7/2012 Basket - Curried Tilapia with Mango Salsa

Curried Tilapia with Mango Salsa
Uses from this basket: Mango, lime
Other produce: Red onion, jalapeno pepper, cilantro, garlic

• 2 mangoes, peeled and diced
• 3/4 cup diced red onion
• 1 jalapeno pepper, chopped
• 1 cup cilantro, chopped
• 1/3 cup lime juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 10 tilapia fillets
• 3 Tbsp olive oil
• 3 Tbsp curry powder
• 4 cloves garlic, minced
• 1/2 tsp pepper

Combine mango, red onion, jalapeno, cilantro, lime juice, salt, and sugar in a bowl.  Stir to combine and adjust seasoning to taste.  Set aside.

Preheat oven to 350 degrees.  Grease a baking sheet.

Combine olive oil, curry powder, garlic, and pepper in a small bowl.  Coat each piece of tilapia in the curry mixture and place on baking sheet.  Pour remaining sauce over the fish.  Bake for about 10 minutes, until it flakes easily with a fork.  Serve topped with mango salsa.

7/7/2012 Basket - Buttery Garlic Green Beans

Buttery Garlic Green Beans
Uses from this basket: Green beans
Other produce: Onion, garlic

• 1 pound green beans
• 6 Tbsp butter
• 1/4 an onion, chopped
• 3 cloves garlic, minced
• salt & pepper

Steam green beans.  Melt butter in a large skillet over medium-high heat.  Add in onion and garlic and cook until onions begin to brown.  Stir in steamed green beans.  Add salt & pepper to taste.

6/30/2012 Basket - Butternut Squash Dessert Bake

Butternut Squash Dessert Bake
Uses from this basket: Butternut squash

• 1 butternut squash
• 1/4 cup butter, cut into cubes
• 3/4 cup white sugar
• 1 1/2 cups milk
• 1 tsp vanilla extract
• 1 pinch salt
• 2 Tbsp flour
• 3 eggs
• 8 ounces vanilla wafers, crushed
• 1/2 cup butter, melted
• 3/4 cup brown sugar

Preheat oven to 425 degrees.  Put whole butternut squash in the microwave and cook on high 3-4 minutes until outside just begins to soften (this will make it easier to peel).  Cut in half, scoop out seeds.  Peel (the easiest way is to use a vegetable peeler) and cube.  Bring a large pot of water to boil.  Add squash and cook until tender, about 15 minutes.  Drain and mash.

Put mashed squash in a large bowl and stir in 1/4 cup butter until melted.  Add white sugar, milk, vanilla, salt, flour, and eggs.  Whisk until well blended.  Pour into lightly greased 9x13 baking dish and bake for 45 minutes, or until set.

In a medium bowl combine crushed vanilla wafers, 1/2 cup butter, and brown sugar.  Crumble over top of cooked squash mixture and return to oven and broil for about a minute.

7/7/2012 Basket

This week's basket was from the Ripple's Drive-In location.

We got:

• 1 head romaine lettuce
• 2 bags green beans
• 6 tomatoes
• 1 zucchini
• 1 (1 lb) package strawberries
• 5 nectarines
• 7 plums
• 5 limes
• 2 mangoes
• 1 bag green grapes
• 5 bananas

6/30/2012 Basket - Mini Cherry Pies

Mini Cherry Pies
Uses from this basket: Cherries

First pit a pound of cherries. I don't have a cherry pitter, so I used a chopstick. To the pitted cherries, add 1/4 teaspoon almond extract, 1/2 C. white sugar, and 2 T. quick-cooking tapioca. Mix that in a bowl and set aside.

Make your favorite pastry crust. I used a box mix.

Lay the crust in the tart tins or pie plates you plan on using. Fill with cherries. Cover with a lattice top. Cook at 400 degrees for 30 minutes until crust browns and filling thickens.

6/30/2012 Basket - Turkey Roll-Ups

Turkey Roll-Ups
Uses from this basket: Lettuce, Grape Tomato
Other produce: Green onion

• 2 pounds cream cheese, softened
• 3-4 green onions, finely chopped (green and white parts)
• 10-12 (10-inch) tortillas
• 50-60 slices turkey (thinly sliced--like sandwich meats)
• 15-20 grape tomatoes, thinly sliced
• 3/4 head romaine lettuce, washed and torn

Blend cream cheese and green onion until well mixed.  Spread 2-3 Tbsp cream cheese on a tortilla, going all the way to the edges.  Place tomato slices, turkey slices, and lettuce across the middle of the tortilla (leaving 2-3 inches of space at the top and 1-2 inches of space at the bottom but no space at the sides).  Roll tightly from the bottom up, pressing to seal.  Cut wrap into 1-inch slices, discarding (or eating) the rounded ends.  Repeat with remaining tortillas.

6/30/2012 Basket - Cherry Cupcakes and Cherry Frosting

Cherry Cupcakes
Uses from this basket: Cherries

I will warn you right now, this is the lazy way to make cherry cupcakes.  But they turned out so delicious it doesn't even seem worth it to make them the hard way.

• 1 white cake mix
• 2 cup cherries, pureed
• 1/2 tsp almond extract
• 1/4 cup flour

Mix cake mix according to box directions, adding cherry puree, almond extract, and flour at the end.  Bake according to package directions.  I topped them with this chocolate buttercream frosting and it was awesome.


Cherry Frosting
Uses from this basket: Cherries

• 1 cup butter, softened
• 4 cups powdered sugar
• 3/4 cup cherries, pureed
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

 Beat butter until light and fluffy.  Slowly beat in powdered sugar until well blended.  Add cherry puree, vanilla extract, and almond extract and mix.  Add additional powdered sugar as needed to achieve desired consistency.

We put this on lemon cupcakes (from a box mix...I rarely get up the energy to make cakes from scratch) and it was great.