4/21/2012 Basket - BLT Wraps

BLT Wraps
Uses from this basket: Lettuce, tomato

• Bacon
• Tomatoes
• Lettuce
• Ranch dressing or garlic aioli
• Large tortillas

Cook the bacon until it begins to crisp.  Slice the tomatoes.  Wash and chop the lettuce. 

Spread dressing or aioli down the center of a tortilla.  Place 2-3 strips bacon, 4 slices tomato, and 2 cups lettuce on the tortilla and wrap up.  Enjoy!

4/21/2012 Basket - Baked Oatmeal

Baked Oatmeal
Uses from this basket: Banana
Other produce: Strawberry

• 2 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 2 eggs
• 1 ripe banana, mashed
• 1/2 cup applesauce
• 1 1/2 cups milk
• 1/4 cup melted butter
• milk
• fresh strawberries, blueberries, raspberries, or blackberries

Preheat oven to 375 degrees. Grease a 9x9 baking pan with cooking spray. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, stir together eggs, banana, applesauce, 1 1/2 cups milk, and butter. Pour wet ingredients into bowl with dry ingredients and stir until well blended. Bake for about 35 minutes, until oatmeal is set. Serve with milk and fresh berries.

4/21/2012 Basket - Sesame Chicken Salad

Sesame Chicken Salad 
Uses from this basket: Lettuce
Other produce: Carrots

• 1 chicken breast, diced
• 1/3 cup Asian sesame dressing (we like the Kraft Light Asian Toasted Sesame dressing)
• 1 head Romaine lettuce, washed and chopped
• 1 (11.5 ounce) can mandarin oranges, drained
• 1/2 cup peanuts (Kroger/Smiths has these new honey mustard peanuts that were AWESOME in this salad)
• 2 Tbsp sesame seeds
• 2 carrots, grated
• 1/2 cup chow mein noodles

Cook chicken breast in a skillet over medium heat with the Asian dressing until the liquid is gone.  Place lettuce in large salad bowl and top with chicken, oranges, peanuts, sesame seeds, carrots, and chow mein noodles.  Serve with additional Asian dressing.

4/21/2012 Basket - Baked Squash Sticks

Baked Squash Sticks
Uses from this basket: Crookneck squash

• 2 medium crookneck squash
• 1/2 cup Italian seasoned bread crumbs
• 3 Tbsp grated Parmesan cheese
• 1/4 tsp ground sage
• 1/2 tsp garlic powder
• 1/2 tsp seasoned salt
• 1 egg
• 1 Tbsp water

Cut squash in sticks (about 1/2" by 3"). In a gallon size zipper bag, combine bread crumbs, cheese, sage, garlic powder, and seasoned salt. In another bowl, beat egg and water. Dip squash in egg mixture, then drop in bag with crumb mixture and shake to coat. Arrange breaded sticks on a baking sheet coated with cooking spray. Bake at 375 degrees for 20-25 minutes. Serve with garlic aioli (previously posted here).

4/21/2012 Basket - Spinach Pasta Salad

Spinach Pasta Salad
Uses from this basket: Spinach
Other produce: Parsley, green onion

• 1/3 cup bottled teriyaki sauce
•  2 cups diced chicken breast
• 1 cup vegetable oil
• 2/3 cup bottled teriyaki sauce
• 2/3 cup white wine vinegar
• 6 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 ounces bowtie pasta, cooked al dente
• 1 large bunch fresh spinach (about 10 ounces), washed and stemmed
• 1 (6 ounce) bag craisins
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (8 ounce) cans sliced water chestnuts, drained
• 1/2 cup parsley, chopped
• 1 bunch green onions, chopped (green and white parts)
• 1/4 cup sesame seeds, toasted
• 6 ounces slivered almonds

Marinate chicken in 1/3 cup teriyaki sauce for at least 20 minutes, up to 2 hours.

Blend oil, 2/3 cup teriyaki sauce, vinegar, sugar, salt, and pepper in a blender or food processor.  Mix dressing and cooked pasta in a medium bowl and marinate for 2 hours.

Cook chicken in a skillet over medium heat.  Combine cooked chicken, spinach, craisins, mandarin oranges, water chestnuts, parsley, green onion, sesame seeds, and almonds in a large salad bowl.  Immediately before serving, add pasta and dressing and toss.

4/14/2012 Basket - Zucchini Hummus

Zucchini Hummus
Uses from this basket: Zucchini, lemon
Other produce: Garlic

• 1-2 Tbsp olive oil
• 2 cloves garlic
• 1 zucchini, chopped
• 1 (15 oz) can garbanzo beans, rinsed and drained
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 3/4 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt

Heat 1 Tbsp olive oil in a skillet over medium heat.  Stir in the garlic and cook for about 30 seconds, then add zucchini.  Cook and stir until zucchini softens, adding more olive oil as needed if the pan gets too dry.

Dump contents of pan into a blender and add remaining ingredients.  Blend until smooth.

4/21/2012 Basket

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

We got:

• 2 crookneck squash
• 1 bunch spinach
• 3 heads romaine lettuce
• 5 ears corn
• 4 onions
• 8 Roma tomatoes
• 2 lemons
• 9 bananas
• 3 lb bag (plus 1) ambrosia apples
• 16 kiwi