Fruit Lassi

There are some lassi recipe posted on this blog previously, but this is pretty much my go-to recipe now.  You can use just about any type of fruit that you want--I've done strawberries, blueberries, mixed berries, pineapple, and more.  This particular time I used a bag of mixed fruit that had strawberries, melon, peaches, and pineapple and it turned out great.  It is lightly sweetened with a slight tang from the yogurt and lime and a hint of aromatic spice from the cardamom.  It is a great cool-down drink for the summer, especially paired with a spicy Indian dish.

Fruit Lassi

Number of Servings: 2
Time to Prepare: 5 minutes

• 1 cup frozen fruit
• 1 cup plain Greek yogurt (I've used regular plain yogurt and it works fine, the lassi is just not quite as thick and creamy)
• 2-4 Tbsp sugar
• 2 Tbsp water
• 1/4 tsp vanilla
• 1 tsp lime juice
• 1-2 pinches cardamom

Combine all the ingredients in a blender and process until smooth.  Adjust sugar to taste (I prefer sweeter so I'm usually closer to the 4 Tbsp amount, but start with 2 and see how you like it).

Source: adapted from snack-girl.com
Produce Used: Fruit of choice, lime

Tropical Fruit Salad

No cans here!  This tropical fruit salad is fresh and bright--perfect for pretending it's still summer.  A little bit sweet, and little bit tangy, and a lot a bit delicious.  Even my husband, the hater of all fruit salads with even a semblance of the "goop" factor, deemed this one a winner.  But don't take my word for it, go ahead, try it yourself!

Tropical Fruit Salad

Number of Servings: 4-5
Time to Prepare: 10 minutes

• 2 kiwi, sliced into thin half moons
• 1 mango, diced
• 1/2 large papaya, diced
• 1 cup diced fresh pineapple
• zest of 1 lime
• juice of 1/2 lime
• 1 tsp freshly grated ginger
• dash freshly grated nutmeg
• 1/3 cup honey-vanilla Greek yogurt (I use the Greek Gods brand)
• 1-2 Tbsp honey

Toss kiwi, mango, papaya, and pineapple in a medium bowl.  Add lime zest and juice, ginger, nutmeg, and yogurt.  Gently stir in honey to taste.  Serve immediately.

Source: Me!
Produce Used: Kiwi, mango, papaya, pineapple, lime, ginger

Mango Quinoa Salad

This quinoa salad is loaded up with goodies: avocado, mango, black beans, and more.  It is great as part of a light summer dinner, but it is still hearty and filling.  It is best when it has had some time to sit in the fridge for an hour or two so the flavors can really develop, so make it ahead of time and your dinner prep just became super easy!  Switch out the chicken broth for vegetable broth and it's vegetarian, too.

Mango Quinoa Salad

Number of Servings: 4 to 6
Time to Prepare: 30 minutes

• 3/4 cup quinoa (uncooked)
• 1 1/2 cups chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 large mango, diced
• 1 medium avocado, diced
• 1/2 pint cherry or grape tomatoes, quartered
• 4 green onions, white & green parts thinly sliced
• 1/2 cup chopped cilantro
• 4 Tbsp apple cider vinegar
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

In a medium saucepan, bring quinoa and chicken broth to a boil.  Reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.  Set aside and allow to cool while you prep the other ingredients.

In a large bowl, combine combine the cooked quinoa, black beans, mango, avocado, tomatoes, green onion, and cilantro and toss.

In a small bowl, whisk together vinegar, oil, lime juice, salt, and pepper.  Pour on top of the salad and toss to coat.  Chill for at least one hour before serving.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Mango, avocado, grape tomato, green onion, cilantro, lime

8/11/2012 Basket - Mango Steak

Mango Steak
Uses from this basket: Mango, melon
Other produce: Apple, lemon, garlic, ginger

• 1/4 cup olive oil
• 2 T brown sugar
• 2 T soy sauce
• 1 T lemon juice
• 1-2 cloves garlic, minced
• 1-2 tsp freshly grated ginger
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/2 cup finely diced melon (honeydew, cantaloupe, or galia)
• 1/2 cup finely diced apple
• 1 small mango, finely diced
• 1 pound steak, cut into thin slices

Combine all ingredients except steak in a small saucepan.  Heat over medium-low heat for 5 minutes.  Arrange steak in a shallow dish and spread fruit mixture over the top.  Cover and refrigerate for at least 2 hours.   Place steak on broiler pan along with marinade and broil until cooked to desired doneness. 

8/11/2012 - Sparkling Mango Cherry Drink

Sparkling Mango Cherry Drink
Uses from this basket: Mango, cherry

• 2 cups cherries, pitted and frozen
• 1 large mango, diced and frozen
• approx 50 ounces sparkling apple cider, chilled

Place frozen fruit in the bottom of a glass pitcher.   Pour sparkling cider over fruit.  Let sit for 30 minutes before serving.

8/4/2012 Basket - Spicy Honey Chicken Salad

Spicy Honey Chicken Salad
Uses from this basket: Mango, lettuce, avocado
Other produce: Red onion, orange, lime, garlic, onion

Dressing:

• 1-2 cloves garlic, minced
• 1 tsp finely chopped onion
• 1/3 cup orange juice
• 3 T lime juice
• 2 T honey
• 3/4 t cumin
• 1/2 t salt
• 1/4 t ground pepper
• 1/2 cup olive oil

Place all ingredients in a tightly sealed jar and shake vigorously to combine.  Refrigerate until ready to serve (shake again before serving).

Chicken:

• 3 chicken breasts
• 2 t olive oil
• 1 t garlic powder
• 1 t chili powder
• 1/4 t onion powder
• 1/4 t coriander
• 1/2 t kosher salt
• 1/2 t cumin
• 1/8-1/2 t ground red pepper
• 1/4 cup honey
• 1/2 T cider vinegar

 Combine garlic powder, chili powder, onion powder, coriander, salt, cumin, and red pepper in a bowl and mix well.  Cut chicken breasts in half and drizzle with oil.  Rub in with you hands to lightly coat all pieces.  Toss chicken in spice mixture to coat all sides well.

Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in microwave so it is more liquid.  Stir in the cider vinegar.  Set aside 1-2 T of the honey glaze.  Use the remaining glaze to brush the chicken on both sides towards the end of cooking.  Remove chicken from grill and brush with the glaze that you set aside.  Let sit for 5 minutes, then slice chicken into thin strips.

Salad:

• 1 head Romaine or butter lettuce
• 1/2 cup sliced red onion
• 3 small avocados, sliced
• 1-2 mangoes, sliced
• prepared spicy honey chicken
• honey citrus dressing

Wash lettuce and divide among serving plates.  Top with red onion, avocado, mango, and chicken slices.  Serve with honey citrus dressing.


Recipe modified from: http://www.ourbestbites.com/2009/05/spicy-honey-chicken-salad/

7/28/2012 Basket - Mango Licuado

Mango Licuado
Uses from this basket: Mango

• 2 ripe mangoes, diced and frozen
• 2 1/2 cups milk
• 1/3 cup sugar

Blend all ingredients until smooth.  Enjoy!  (You can add ice if desired to froth it up a bit, but without ice it is deliciously smooth and creamy.)

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.

6/9/2012 Basket - Tropical Tuna Salad

Tropical Tuna Salad
Produce from this basket: Mango, celery
Other produce: Onion, bell peppers

Mix two cans of your favorite tuna (I prefer chunk white) with mayonnaise to taste; I use about 3 T. Kraft Olive Oil Mayo per can. Add 1/2 C. diced white onion, 3/4 C. diced mango, 1/2 C. diced celery, and 1/2 C. diced bell pepper to the tuna. Stir to incorporate fully and refrigerate 15-20 minutes before serving.

Spread tuna salad on Bountiful Baskets 9-Grain Bread for the ultimate tuna sandwich experience!

6/9/2012 Basket - Mango BBQ Chicken Pizza

Mango BBQ Chicken Pizza
Produce from this basket: Mango
Other produce: Red onion

Preheat oven to 450 with pizza stone inside.

Mix cooked chicken, diced mango, and BBQ sauce. Thinly slice red onion.

Use the crust recipe here: http://allrecipes.com/recipe/jays-signature-pizza-crust/detail.aspx

We prefer our crust really thin, so I roll it pretty thin.

Top the crust with a little garlic olive oil. Then top with the BBQ chicken/mango mix, red onion, and mozzarella cheese. Slide on a scorching hot pizza stone in the oven and cook until crust browns and cheese bubbles.

5/26/2012 Basket - Tropical Shrimp Spinach Salad

Tropical Shrimp Spinach Salad
Uses from this basket: Mango, pineapple, orange, banana, coconut
Other produce: Spinach

Whisk together 6 T. orange juice, 3 T. pineapple juice, 1/4 cup. extra virgin olive oil, and salt and pepper to taste to make your salad dressing.

Line a salad bowl with spinach leaves and top with one diced mango, 1/2 cup chopped macadamia nuts, and 1/2 cup dried banana chips (recipe here).

Cook (or warm) 1 lb. of large peeled and deveined shrimp in a frying pan with oil. Add the shrimp to the spinach bowl. Top with four ounces of crumbled goat cheese and 3/4 cup sweetened flaked coconut.

Dress and serve.

Adapted  from: http://allrecipes.com/recipe/tropical-shrimp-spinach-salad/detail.aspx?event8=1&prop24=SR_Title&e11=tropical%20shrimp%20salad&e8=Quick%20Search&event10=1&e7=Recipe

5/12/2012 Basket - Mustard Roasted Potatoes and Mango Pineapple Lassi

Mustard Roasted Potatoes

Uses from this basket: Red potatoes

Other produce: Garlic

• ~10 red potatoes, quartered
• 4 generous spoonfuls dijon mustard
• 2 Tbsp butter, melted
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 Tbsp white wine
• 1 tsp salt

Preheat oven to 425 degrees.   Put potatoes in large mixing bowl.

In a small bowl, whisk together mustard, butter, olive oil, garlic, wine, and salt.  Pour over the cut potatoes and stir to coat.

Spread potatoes on a greased baking sheet.  Bake for about 40 minutes, turning half way through, until tender enough to pierce with a fork.

*Note: These potatoes were good, but the mustard flavor didn't come through as much as we would have liked.  If we were to do it again, we might baste the potatoes with the remaining sauce near the end of the cooking time.

Mango Pineapple Lassi

Uses from this basket: Pineapple, mango

Cut up a mango and a pineapple and place fruit on a cookie sheet in the freezer for an hour. In a blender, mix 3 cups milk, 1.5 cups yogurt, all the frozen fruit, 1/2 cup pina colada drink mix, and 1/4 cup sugar. Blend thoroughly. Add sugar as needed. This makes a very thick drink.Add more milk for a thinner version.

3/10/2012 Basket - Soft Tacos with Crock Pot Mango Chicken

Soft Tacos with Crock Pot Mango Chicken
Uses from this basket: Mango, pineapple, Anaheim pepper, green onion, lettuce
Other produce: Tomato, red onion, cilantro, lime

• 2 mangoes, diced
• 1/2 a pineapple, diced
• 2 tomatoes, diced
• 2 Anaheim peppers, diced
• 2 green onion, finely chopped (green and white parts)
• 1/2 cup diced red onion
• 4 T chopped cilantro
• 1 T lime juice
  
• 1 tsp white sugar
• 4 chicken breasts
• 1 T salt
• 4 T brown sugar
• flour tortillas
• shredded cheese
• shredded lettuce

Combine mango, pineapple, tomatoes, Anaheim peppers, green onion, red onion, cilantro, lime juice, and white sugar in a bowl. Stir to combine.

Place chicken breasts in crock pot. Sprinkle with salt and brown sugar. Cover with mango salsa. Cook on low for 8-10 hours or high for 4-6. Shred chicken.

Place chicken in tortillas and top with cheese and lettuce (and any other desired toppings).

*This chicken is super delicious and you can use it in all sorts of things--tacos, burritos, enchiladas, quesadillas, nachos, etc. Or just eat it plain!

3/3/2012 Basket - Kiwi Mango Salad, Pear & Blue Cheese Tart, and Pineapple Smoothie

Kiwi Mango Salad
Uses from this basket: Lettuce, mango, kiwi
Other produce: Red onion

Wash lettuce and tear into bite-size pieces. Top with crumbled bacon, diced kiwi, diced mango, diced red onion, craisins, and candied almonds. Serve with poppy seed dressing.


Pear & Blue Cheese Tart
Uses from this basket: Pears

• 1 store bought pie shell
• 4 ounces cream cheese
• 2 ounces blue cheese
  
• 1/4 teaspoon dried thyme
  
• Pinch salt
• Pinch freshly ground black pepper
• 2 tablespoons butter
• 3 small pears, cored and sliced
• 2 ounces prosciutto, cut into thin strips

Bake the pie shell in a tart pan according to package instructions. Remove from the oven and let cool slightly.

Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.

In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.

When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.

Cut into wedges and serve.

Pineapple Smoothie
Uses from this basket: Pineapple

• 1 packet Concord Foods Tropical Pineapple Smoothie Mix
• 2 cups pineapple chunks
• 1/2 cup water
• 8 ice cubes

Combine all ingredients in blender and blend until smooth. Enjoy!

3/3/2012 Basket - Baked Potato Soup and Mango Pineapple Kiwi Sorbet

Baked Potato Soup
Uses from this basket: Potatoes
Other produce: Onion, garlic, green onion

• 8 strips bacon
  
• 1 cup diced onion
  
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 1/2 teaspoons dried basil
• 1 teaspoon pepper
• 6 cups chicken broth
• 4 large baked potatoes (or equivalent of small potatoes), peeled and cubed
  
• 1/2 cup cream
• 1 1/2 cups milk
  
• 1/4 - 1/2 tsp cayenne pepper
  
• shredded Cheddar cheese
• chopped green onion
• sour cream
  

In a large saucepan, cook bacon until crisp. Set bacon aside. Saute onion and garlic in the bacon drippings until tender. Stir in flour one tablespoon at a time, then add salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2-3 minutes. Add the potatoes, cream, milk, and cayenne to taste; heat through but do not boil. Garnish with bacon, cheese, sour cream, and green onion.


Mango Pineapple Kiwi Sorbet
Uses from this basket: Pineapple, mango, kiwi

• 2 cups pineapple chunks
• 1-2 cups diced mango
  
• 3 kiwis, peeled and sliced
• 1/4 cup honey
• 2-3 cups ice cubes

Combine fruit and honey in a blender and puree. Add ice as needed and blend to create a thick mixture. Freeze if needed/desired.

2/25/2012 Basket - BBQ Mango Tilapia and Mashed Cauliflower

BBQ Mango Tilapia
Uses from this basket: Mango
Other produce: Tomato

• 1/4 cup canned tomato sauce
• 2 tablespoons honey
  
• 2 tablespoons ketchup
• 2 teaspoons brown sugar (loosely packed)
• 2 teaspoons cider vinegar
• 1 teaspoon molasses
• 1/2 teaspoon garlic powder
• 1/4 cup diced tomatoes
• 1/4 cup diced mango
• Two 4.5-ounce fillets raw tilapia

In a medium bowl, combine tomato sauce, honey, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango.

Place fish and sauce in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes.

Serve over rice and top with any excess marinade from the skillet.

Mashed Cauliflower
Uses from this basket: Cauliflower
Other produce: Garlic, green onion

• 1 large head cauliflower, finely chopped
• 1 cup chicken broth
• 4 cloves roasted garlic
• kosher salt and ground black pepper
• 1/4 cup whole milk
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• chopped green onion

Add the cauliflower to a medium-sized saucepan along with the chicken broth. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

*The consistency will be a little thinner than mashed potatoes--for a slightly thicker consistency, drain out some of the chicken broth before pureeing.

1/28/2012 Basket - Coconut Water Smoothie

Coconut Water Smoothie

Uses: Coconut water, pear

My philosophy on fruits and vegetables is basically this: If you don't know what to do with a vegetable, blend it up, heat it up, and call it soup. If you don't know what to do with a fruit, freeze it, blend it, and call it a smoothie.

Smoothies can be made with basically anything. For this one I used coconut water, frozen raspberries, frozen strawberries, frozen mangoes, a pear, and pina colada mix. Blend it up and enjoy!

1/28/2012 Basket - Mock Mojitos, Tostones, Mango Salsa, Fajitas with Pico de Gallo, and Candied Coconut

We had my brother and sister-in-law over for dinner last night and had a majorly bountiful basket themed meal--we were able to use a bunch of things from our basket and the tropical pack. (And sorry for the bad light in the pictures...we couldn't find our regular camera and so had to use the video camera.)

Mock Mojitos
Uses: Mint

• 4 or 5 small mint leaves
• 1 lime
• 1 ounce simple syrup
• 6 to 8 ounces club soda
  
• ice

Muddle the mint with the simple syrup in the bottom of a tall glass. Add a few ice cubes. Squeeze half of a lime into the glass and cut the other half into wedges to use as garnish (I didn't have fresh limes so I just used some lime juice...maybe a Tablespoon or so). Top with club soda. Stir. Drop in lime wedge(s).

Tostones
Uses: Plantain


Heat some olive oil or vegetable oil in a frying pan (about half an inch deep). Peel the plantain (see photo guide here: http://latinfood.about.com/od/cookingbasicstips/ss/peelplantain.htm) and slice into rounds 1/2" to 3/4" thick. Fry the slices in oil on each side until it begins to soften. Remove from oil and smash flat with the bottom of a glass or plate, then fry again until golden brown. Remove from oil and sprinkle with salt.


Mango Salsa
Uses: Mango, pineapple, green pepper, mint

• 2 mangoes, diced
  
• 1/3 cup diced pineapple
  
• 1/4-1/3 cup minced green bell pepper
• 1/3-1/2 cup minced red onion
• 1 T lime juice
• 2-4 T chopped cilantro
• 1-2 t chopped mint
  
• 1 teaspoon sugar
• dash of salt

Mix all ingredients together and refrigerate until ready to serve.

Fajitas with Pico de Gallo
Uses: Green pepper, avocado, tomato, onion

Pico de Gallo:

• 2-3 tomatoes, diced
• 1/2 an onion, minced
• 1/2 cup minced bell pepper
• 2 cloves garlic, minced
• 1 T lime juice
• 2-4 T chopped cilantro
• salt and pepper to taste

Combine all ingredients and refrigerate until ready to serve.

Fajitas:

• 1/2 cup water
• 1/2 cup lime juice
• 1 T chili powder*
• 1/2 t salt*
• 1 T dehydrated minced onion*
• 1/2 t paprika*
• 1 t cumin*
• 2 t cornstarch*
• 1/4-1 t red pepper flakes*
• 2 T sugar
• 1 lb boneless, skinless chicken breasts, cut into 1" cubes or thin slices
  
• 2 medium green bell pepper, sliced
• 1 medium red onion, halved and sliced

Combine all ingredients except chicken, peppers, and onions. Marinate chicken in that mixture for at least 20 minutes (I like to do it overnight so the flavors really get in there). Cook chicken, pepper slices, and onion slices in marinade until chicken is cooked through and vegetables are tender (the chicken will take longer to cook so get it going before adding the pepper & onions). Serve in flour tortillas with desired toppings such as pico de gallo, diced avocado, cheese, sour cream, etc.

Note: You can omit the * ingredients and instead use a packet of taco or fajita seasoning. You can also mix those * ingredients in advance and store them in an airtight container for up to 3 months so you have the seasoning mix on hand whenever.

Candied Coconut
Uses: Coconut


First you need to crack the coconut open, drain the water, split it in half, and separate the outer husk from the inner coconut meat. To crack the coconut, do this: http://www.thaifoodandtravel.com/features/crackcoc.html. Then once the coconut is split in half, place each half on a cookie sheet in the oven for 15 minutes at 400 degrees. Then the husk should separate from the meat rather easily if you stick a knife or spoon in between. You'll notice that the meat has a think brown skin on the outside. You can scrape that off easily with a potato peeler. Once you have a bunch of white coconut meat, go ahead and cut it into small pieces. Then follow this recipe: http://www.topsecretrecipes.com/nuts-4-nuts-candied-nuts-recipe.html, and they end up tasting a lot like the roasted coconuts you can get on the street in NYC.

After we ate our fill of the coconut, we put the rest in the food processor and chopped it up so now we have our own homemade, sweetened, shredded coconut. Yum!

You may also notice next to the coconut in the picture is the minty pineapple we posted previously.

9/3/2011 Basket - Mango Lassi

Mango Lassi

Uses: Mango

Lassi is an Indian yogurt drink and it is pretty good stuff! It basically tastes like a yogurt-y smoothie. Mango is one of the most classic flavors, but you can also do strawberry or any other fruit you want. Find the recipe here.

7/23/2011 Basket - Freezer Jam

I've watched my mom and sissy'n'law do this a thousand times, but I've never made my own freezer jam til now. It's so easy and such a money saver that I'm kicking myself for not having done it before!

Freezer Jam
Uses: any berry, mangoes, peaches, plums, etc.

4 c chopped fruit or berries (peeled if necessary)
1 1/2 c sugar
3 T lemon juice (only for peaches)
1 packet pectin

Mix the fruit, sugar, and lemon juice (only for peaches), and let sit for 10 minutes.  Whisk in pectin.  Put in tupperware and freeze.


I made peach, strawberry-peach, mango-peach, and peach-plum.  Can you tell we had a lot of peaches (and other fruit) that I was trying to get rid of!?