6/30/2012 Basket

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

We got:

• 1 head romaine lettuce
• 1 bunch celery
• 1 butternut squash
• 2 onions
• 5 green bell peppers
• 1 pint grape tomatoes
• 1 canteloupe
• 3 mangoes
• 2 bags grapes
• 1 bag cherries
• 5 bananas

6/23/2012 Basket - Cheesy Potato Soup

Cheesy Potato Soup
Uses from this basket: Potatoes, onion, celery
Other produce: Garlic

• 1/2 cup butter
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 Tbsp minced garlic
• 3 cups chicken broth
• 2 cups water
• 8 potatoes, cubed
• 12 slices American cheese, broken into pieces
• 2 cups shredded cheese (mozzarella, cheddar, colby jack, etc.)
• 2 1/3 cups milk
• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp dried parsley

Melt the butter in a large pot over medium heat.  Saute the onion, celery, and garlic in the butter for 5 to 10 minutes, until tender.

Stir in the chicken broth, water, and potatoes.  Bring to boil.  Reduce heat but keep on a low boil.  Cook for 15-20 minutes until the potatoes are tender.  Use immersion blender to partially blend potatoes, leaving some chunks.  Stir in the cheeses until melted.

Mix milk and flour until flour is dissolved.  Stir into soup, cooking another 5-10 minutes until soup thickens. Stir in salt, pepper, and parsley.  Top with caramelized onions and grated cheese, if desired.

6/23/2012 - Breakfast Salad with Dijon Vinaigrette

Breakfast Salad with Dijon Vinaigrette
Uses from this basket: Potatoes, Lettuce

• 2 pounds potatoes, cut into 1/2 inch thick fries
• 3 Tbsp olive oil
• 1 Tbsp sugar
• 1/2 tsp onion powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• dash cayenne pepper
• 2/3 cup olive oil
• 1/3 cup red wine vinegar
• 2 Tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp sugar
• Romaine or leaf lettuce, washed and chopped
• eggs (1 per person)
• bacon (2 strips per person)
• grated mozzarella cheese

Preheat oven to 425 degrees. Lightly grease a baking sheet.  In a large bowl or Ziploc bag, toss potatoes, 3 Tbsp oil, 1 Tbsp sugar, onion powder, kosher salt, 1/2 tsp pepper, and cayenne pepper. Arrange potatoes on baking sheet so they do not overlap.  Bake for 30-40 minutes, turning halfway through.

Mix 2/3 cup olive oil, vinegar, mustard, 1/2 tsp salt, 1/4 tsp pepper, and 1 Tbsp sugar until well blended.  Refrigerate until ready to serve.

Cook bacon until crisp, then crumble.

Fry eggs in bacon grease, adding salt and pepper to taste.

Fill individual salad bowls with lettuce.  Top with potatoes wedges, 1 fried egg, crumbled bacon, and mozzarella cheese.  Serve with dijon vinaigrette.

6/23/2012 Basket - Green Salad with Yogurt Curry Dressing

Green Salad with Yogurt Curry Dressing
Uses from this basket: Lettuce, tomato, onion
Other produce: Lime, garlic

• 1 generous cup Greek yogurt
• 1 tsp olive oil
• 2 Tbsp finely grated ginger
• 1/4 cup chopped onion
• 1 Tbsp minced garlic
• 1 1/2 tsp curry powder
• 1 tsp kosher salt
• 1 Tbsp sugar
• 2 tsp lime juice
• 1 head Romaine, leaf, or butter lettuce
• 4 hard cooked eggs, sliced
• 1 medium tomato, diced
• 1 cup garbanzo beans

Combine yogurt, oil, ginger, onoin, garlic, curry powder, salt, sugar, and lime in a food processor and blend until mostly smooth.

Wash and chop lettuce.  Place in salad bowl and top with egg slice, tomato, and garbanzo beans.  Drizzle with salad dressing.


Recipe based on: http://soupbelly.com/2010/01/05/yogurt-curry-dressing/

6/23/2012 Basket - Curried Spaghetti Squash

Curried Spaghetti Squash
Uses from this basket: Spaghetti squash
Other produce: Lemon, cilantro

Sorry, we spaced taking a picture this time!

• 1 medium spaghetti squash
• 1 Tbsp olive oil
• 2 tsp finely grated ginger
• 1 tsp garam masala
• 2 Tbsp lemon juice
• 4 tsp honey
• 1/4 tsp kosher salt, plus more for seasoning
• 1/2 cup coarsely chopped cilantro leaves

Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.

Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.

Recipe from:  http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-curried-spaghetti-squash-recipe/index.html

Some thoughts on this recipe: The idea of this recipe had real potential for us, but didn't end up quite as good as we hoped.  The spice was pretty strong so I would recommend reducing the garam masala to 1/2 tsp or 3/4 tsp.  Also, the combination of lemon and honey tasted a little medicinal to me.  Next time I make this, I will try lime juice and sugar instead.

6/23/2012 Basket - Scalloped Potatoes

Scalloped Potatoes
Uses from this basket: Potatoes

• 4 potatoes, thinly sliced (about 4 cups)
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp ground mustard
• 1/4 tsp garlic powder
• 1 1/2 cups milk
• 1 tsp salt
• 1 dash cayenne pepper
• 1 1/2 cups grated sharp cheddar cheese, divided
• paprika

Preheat oven to 350 degrees.  Lightly grease a 1 1/2 quart casserole dish.

In a small saucepan, melt butter then stir in flour until smooth and bubbly.  Stir in ground mustard and garlic powder.

Whisk in milk.  Season with salt and cayenne.

Bring to a boil, stirring occasionally.  Reduce heat and stir in 1 cup cheese.

Layer half the potatoes in the bottom of the casserole dish (making sure none of the slices are stuck together).  Pour half the cheese sauce over the potatoes.  Repeat with remaining potatoes and sauce.

Sprinkle remaining 1/2 cup cheese on top and garnish with paprika.  Bake uncovered for about 1 hour, until potatoes are tender (if needed, cover for last 15 minutes to prevent over-browning).

6/23/2012 Basket - Blueberry Pancakes

Blueberry Pancakes
Uses from this basket: Blueberries

• 2 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 cups milk
• 2 Tbsp packed brown sugar
• 1/4 cup vegetable oil
• 2 Tbsp baking powder
• 1/2 tsp salt
• 1 cup blueberries

Beat egg in medium bowl until fluffy.  Beat in flours, milk, brown sugar, oil, baking powder, and salt just until smooth.  Stir in blueberries.

Heat griddle or skillet over medium heat or 375 degrees.   Pour about 1/4 cup batter onto hot griddle and cook until bubbly on top.  Turn and cook other side until golden.