1/14/2012 Basket - Taco Salad

Taco Salad
Uses: Lettuce, tomato, avocado


I'm guessing you're all familiar with taco salad, but just in case you're not, here is the basic idea:

Start with a base of tortilla chips and crush them up into bite-size pieces. Top with ground meat flavored with taco seasoning (we used ground turkey), cheese, beans, tomatoes, lettuce, avocado/guacamole, sour cream, and any other toppings you want!

Here's what I did to make the guacamole:

2 avocados, mashed
lime juice
garlic salt
onion powder
paprika

All the seasoning is done to taste so just start with a little and add until you're happy with it.

1/21/12 Basket

Another basket from the Provo Food & Care Coalition location.

We got:

• 2 heads red leaf lettuce
• 1 head cauliflower
• 1 bunch broccoli
• 1 bag Brussels sprouts
  
• 4 tomatoes
• 3 pomegranate
• 8 kiwis
• 7 pears
• 7 bananas
• 8 oranges
• 3 lb bag Fuji apples
  

1/14/2012 Basket - Brussels Sprouts

Brussels Sprouts

Uses: Brussels sprouts, mushrooms

First, cook 1/2 lb. bacon in a deep frying pan. Remove bacon from pan and crumble. Add 1/2 stick butter to remaining bacon fat and cook 2/3 C. pine nuts (we used sunflower seeds) until browned. Then add 8 oz. sliced mushrooms, 3 minced green onions, and 1-2 lb. quartered Brussels sprouts. Cook over medium heat until sprout leaves are wilted and tender. Salt and pepper to taste. Serve with crumbled bacon.

Now, if you don't like Brussels sprouts, this recipe probably won't change that. However, if you are even moderately ok with Brussels sprouts, this is a great recipe to try out. What isn't better with bacon, right?

1/14/2012 Basket - Curried Cauliflower Soup

Curried Cauliflower Soup
Uses: Cauliflower

• 1 head cauliflower, cut into florets
• 1 medium-sized onion, cut into chunks
• 4-5 cloves garlic, peeled and halved
• 5-6 cups stock (we used turkey stock we had made and frozen after Thanksgiving, but chicken or vegetable stock would work great as well).
• 1 (14 ounce) can coconut milk
• 1 1/2 cups milk
• 2-3 tsp curry powder
• cumin
• ginger
• turmeric
• 2 T brown sugar
• 1/4 t salt
• flour slurry (approx 1/4 c flour and 1/2 c water)

Preheat oven to 350 degrees. Place the cauliflower, onion, and garlic on a baking sheet and bake until golden brown, about 30 minutes.
Bring stock, coconut milk, and milk to a boil in a large saucepan. Add the roasted vegetables, reduce heat to medium-low and simmer for 15 minutes. Puree the soup in a blender, then return to stove. Add curry powder; cumin, ginger, and turmeric to taste; brown sugar; and salt. Adjust seasonings as needed. Add flour slurry to obtain desired thickness.
Serve with cheese (we used romano) and toasted coconut, if desired.
*A few notes on the recipe: The amounts are generally approximations because I was just throwing stuff in, not really measuring, so definitely adjust to your taste. The recipe was really good as is, so if you just followed what I put here, you'd be fine. However, the coconut taste could have been stronger so next time I make it, I may do two cans of coconut milk and leave out the regular milk.


We ate this soup with the Pina Colada Salad posted previously (here) so we also used some of the lettuce, pineapple, and tangerines from the basket. Along with some of that delicious olive oil bread toasted up, it made for a great meal!

1/14/2012 Basket - Ginger Beef & Broccoli

Ginger Beef & Broccoli

Uses: Broccoli

Purchase thinly sliced steak or stew chunks and marinate them for as long as possible in this:

1 t. grated ginger (use fresh if possible)

1 t. grated garlic (use fresh if possible)

3 T. soy sauce

1 t. sesame oil

1-2 t. toasted sesame seeds

1 t. green onion

1.5 t. sugar

3/4 t. ground black pepper

The above marinade recipe is for 1 lb. beef, but we find that it never makes enough, so we have been known to triple or quadruple it.

Cook marinated beef with chopped fresh broccoli florets in marinade until beef is tender and broccoli is to desired texture. Serve over white rice with marinade as sauce. You can thicken the marinade with water and flour/corn starch slurry.

1/14/2012 Basket - BLT Sandwiches w/ BBQ Mayo

BLT Sandwiches w/ BBQ Mayo

Uses: Lettuce, tomatoes

Cook bacon. Toast bread in bacon fat. We used our olive oil bread that we ordered with our basket. Mix your favorite BBQ sauce with mayo to your taste. Spread BBQ mayo on toasted bread. Make sandwiches with bread, tomatoes, lettuce, and bacon slices.

Enjoy!

1/14/2012 Basket

We picked up our basket at the Provo Food & Care Coalition

We got:

4 tangerines

2 avocados

1 watermelon

4 tomatoes

1 bag Brussels sprouts

1 head cauliflower

1 bunch broccoli

2 8 oz. packages mushrooms

6 bananas

1 pineapple

2 heads green leaf lettuce