Lemon Pepper Linguini with Shrimp

Lemon Pepper Linguine with Shrimp
Produce used: Lemon, garlic

• 1 (8 ounce) package linguine pasta
• 2 T olive oil
• 8-9 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup white wine
• 2 lemons, juiced
• 1 tsp lemon zest
• salt to taste
• 1-2 tsp black pepper
• 1 pound shrimp, peeled and deveined
• 1/2 cup butter
• parsley and basil to taste

Bring a large pot of water to boil (salt if desired).  Add linguine and cook for 9-13 minutes, until al dente; drain.

Heat oil in a deep-sided saute pan over medium heat.  Add garlic and saute for 1 minute.  Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper.  Reduce heat and simmer until liquid is reduced by about half.

Stir shrimp, butter, parsley, and basil into the saucepan.  Cook 2 to 3 minutes, until shrimp is opaque.  Stir in cooked linguine and continue cooking for about 2 minutes until well coated.  Adjust seasonings to taste.

Peach Cobbler

Peach Cobbler
Produce used: Peaches

• 8 fresh peaches - peeled, pitted, and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp lemon juice
• 2 tsp cornstarch
• 1 cup flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter
• 1/4 cup boiling water
• 3 T white sugar
• 1 tsp cinnamon 

Preheat oven to 425 degrees.

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

While that cooks, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender until mixture resembles coarse meal. Stir in water until just combined. 

Remove peaches from oven and drop spoonfuls of topping over them. Mix 3 T white sugar and 1 tsp cinnamon.  Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Recipe from: http://allrecipes.com/recipe/southern-peach-cobbler-2/

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

Produce used: Cilantro, garlic, ginger, jalapeno, onion, peas

• 6 boneless, skinless chicken thighs
• 3/4 Tbsp ground coriander
• 3/4 Tbsp ground cumin
• 3/4 tsp kosher salt
• 6 oz plain yogurt
• 2 Tbsp butter, divided
• 1 small jalapeno (or 1/2 a large jalapeno), stem removed, seeded, and pierced several times with a knife
•  3 Tbsp butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3/4 Tbsp kosher salt
• 2 Tbsp garam masala
• 1 piece ginger (about 2-3 inches), peeled and grated
• 28 ounces crushed tomatoes
• 1 Tbsp sugar
• 1 1/2 cups heavy cream
• 2 tsp cornstarch
• 3 cups uncooked rice
• 6 cups water
• 4 Tbsp butter
• 2 cups cooked peas
• chopped fresh cilantro

 Cut the chicken thighs into small pieces and put in a small bowl.  Sprinkle with coriander, cumin, and 3/4 tsp salt.  Stir in the yogurt until all the pieces are evenly coated.  Let sit for 10 minutes.

Melt 1 Tbsp butter in a large saute pan over medium high heat.  Add about half of the chicken and quickly brown the outside, then transfer to slow cooker.  Repeat with remaining 1 Tbsp butter and remaining chicken.  Put the pierced jalapeno on top of the chicken in the slow cooker.

Return the pan to the heat and melt 3 Tbsp butter.  Add the onions, garlic, and 3/4 Tbsp kosher salt and cook, stirring frequently until the onions begin to brown.  Stir in the garam masala and ginger and cook until fragrant (about 1 minute).  Raise the heat to high and stir in crushed tomatoes and sugar.  Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil.  Pour over the chicken in the slow cooker.

Cover and cook on low 4-5 hours until the chicken is very tender.

Whisk together cornstarch and cream until smooth.  Pour into slow cooker and cook on high for about 10 minutes, until bubbly around the edges.

Put rice and water in rice cooker or in pan on stove and cook until liquid is gone and rice is tender.  Stir in butter and peas.

Serve tikka masala over rice and top with a generous amount of chopped cilantro.

Modified from http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/

Almond Spinach Salad

Almond Spinach Salad
Produce used: Lemon, red onion, spinach 
 

• 1 Tbsp Dijon mustard
• 1/2 tsp minced garlic
• 1 Tbsp sugar
• 2 Tbsp lemon juice
• 1 tsp white wine vinegar
• 1/2 cup olive oil
• 3 Tbsp brown sugar
• 1/2 cup sliced almonds
• 4 cups spinach leaves (approximately)
• 1/2 cup dried cranberries
• 1/3 cup sliced red onion
• 4 ounces goat cheese, crumbled

Stir together mustard, garlic, sugar, lemon juice, and vinegar.  Slowly whisk in oil until emulsified.  Set aside.

Heat sugar and almonds in a saute pan over medium heat, stirring constantly, until sugar melts and coats almonds. Spread onto foil or waxed paper to cool.  Break into small pieces.

Place spinach, cranberries, red onion, goat cheese, and almonds in a salad bowl.  Toss with dressing until evenly coated.


Adapted from: http://allrecipes.com/recipe/almond-spinach-salad/detail.aspx?event8=1&prop24=SR_Title&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results

9/15/2012 Basket

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


We got:

• 2 cucumbers
• 1 head leaf lettuce
• 7 sweet potatoes
• 1 bunch broccoli
• 3 green bell peppers
• 1 bag carrots
• 1 bag radishes
• 3 oranges
• 5 yellow plums
• 3 apples
• 7 bananas
• 1 watermelon

Ignore the bag of limes, it was not part of the basket (long story....)

Sorry!

Sorry we have been MIA lately--we are preparing for a move across the country so things have been kind of crazy.  We have a back log of past recipes we are trying to catch up on so hopefully those will be posted soon.  Unfortunately, there are no Bountiful Baskets sites where we are moving, so we won't be able to keep adding to the blog after that, but we will keep it online so you (and we) can access the recipes.  And if any of you want to send us recipes and ideas for your basket ingredients, we are happy to keep adding to the blog from a distance!

9/1/2012 Basket - Autumn Chopped Salad

Autumn Chopped Salad
Uses from this basket: Leaf lettuce, pear
Other produce: Romaine lettuce

• 4 cups chopped leaf and romaine lettuce
• 1-2 pears, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 3-4 sliced bacon, cooked and chopped
• 2-3 oz feta cheese, crumbled
• poppy seed salad dressing
• balsamic vinaigrette salad dressing

Mix salad dressings together to make about 1/2 cup dressing (do about 70% poppy seed and 30% balsamic).  Toss with lettuce, pears, cranberries, pecans, bacon, and feta.


*Modified from: http://espressoandcream.com/2010/11/autumn-chopped-salad.html

9/1/2012 Basket - Roasted Corn & Tomato Soup

Roasted Corn & Tomato Soup
Produce from this basket: Tomato, corn, Anaheim pepper
Other produce: Garlic, onion

This recipe is awesome and super easy.

First, cut the kernels off four ears of corn. Spread the corn out on a cookie sheet lined with foil. Add two cups of cherry tomatoes, or 3-4 tomatoes cut in eighths. Add three Anaheim peppers, sliced in half and seeded, and four cloves of garlic, minced. Drizzle with a few tablespoons of olive oil, and sprinkle with salt and pepper. My cookie sheet looked like this:

Cook at 400 degrees for 20-30 minutes until tomatoes wrinkle and burst and corn turns golden brown. While the veggies are in the oven, cook one chopped onion in olive oil until it's translucent. Add four cups chicken broth and bring to a boil. Season with 1 t. paprika and 1/4 t. chili powder. Add the roasted vegetables. Bring to a boil and simmer for 20 minutes. Blend with an immersion blender or by pouring soup into a blender. Salt and pepper to taste. Serve garnished with reserved roasted corn, or cheese, as desired. Goes great with grilled cheese sandwiches. 

9/1/2012 Basket - Easy Stuffed Peppers

Easy Stuffed Peppers
Produce from this basket: Anaheim peppers

Cut 5 peppers in half lengthwise and remove all seeds and innards. Lay flat on a cookie sheet. Bake at 400 degrees for 5 minutes. Spread 1 t. cream cheese on each half. Put back in the oven for 2-3 minutes until cheese is soft. Spread cheese on each half. Spoon seasoned rice on peppers and cover with mozzarella cheese. Bake for 10 minutes until cheese is melted and peppers are pliable.

- For "seasoned rice," I use those flavored rice packets you can buy at the store for $1.00.

9/1/2012 Basket

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

We got: 

• 1 (5 lb) bag red potatoes
• 1 head green leaf lettuce
• 2 avocado
• 3 tomatoes
• 16 Anaheim peppers
• 3 ears corn
• 1 bag black grapes
• 3 grapefruit
• 4 pears
• 7 plums
• 4 limes

We also got the assorted bread pack, which we are really excited about.