Crispy Cheesy Potato Cups

These little individual potato cups are a really fun food to feed to kids, but they also pack a nice grown-up flavor that adults will love too.  The half and half and the two cheeses make these really rich and cheesy with out being too heavy.  I really just love these little cups--they are a fun, different way to serve potatoes and they are truly delicious.  And you can change up the cheeses to fit your taste (or what you have on hand)!

Crispy Cheesy Potato Cups

Number of Servings: 12 cups
Time to Prepare: 1 hour

• 1/2 cup panko bread crumbs
• 1 Tbsp butter, softened
• 2 lbs russet potatoes, peeled
• 1 1/4 cups half and half
• 1 1/4 tsp salt
• 3/4 tsp pepper
• 5 1/2 oz Swiss cheese, shredded (1 1/3 cups)
• 1 1/4 oz hard cheese, shredded (2/3 cup) (I used an aged Fontina this time, but Parmesan, Romano, or Grana Padano would all be great)
• 2 tsp corn starch

Adjust oven rack to lowest position and heat oven to 425 degrees.  Pulse panko in food processor until finely ground.  Using a 12-cup muffin tin, evenly coat each cup with softened butter and then with the ground panko.

Cut each potato in half lengthwise, then cut each half into 3 lengthwise wedges.  Cut each wedge crosswise into 1/4-inch-thick slices (so you'll end up with little 1/4" thick triangles).  Combine potatoes, half and half, salt, and pepper in a large bowl.  Cover loosely with plastic wrap and microwave until just tender, 12-15 minutes, stirring once.

Toss cheeses and cornstarch together in a bowl; reserve 1/3 cup for topping.  Add remaining cheese mixture to hot potato mixture, stirring until the cheese has melted completely.  Divide potato-cheese mixture evenly among muffin cups, making sure to press it in lightly.  Sprinkle with reserved cheese.

Cover muffin tin with aluminum foil sprayed with cooking spray and bake for 10 minutes.  Remove foil and continue to bake until golden brown, 13-15 minutes.  Run paring knife around perimeter of muffin cups.  Let cool in muffin tin on wire rack for 5 minutes, then invert and let cool for 5 more minutes.  Serve.

Source: slightly adapted from Our Best Bites
Produce Used: Potatoes

Kidney Bean with Bacon Soup

I love kidney beans.  I honestly don't know what it is about them, exactly, but they are awesome.  I love to throw them in salads, use them as a meat substitute in tacos, toss them in a fresh salsa, or mash them up for a bean dip.  A few years ago, I was really wanting to find a soup recipe that was kidney bean-based and wasn't having much luck.  I wanted something kind of creamy, like that Campbell's Bean with Bacon Soup (which I LOVED as a kid) but most of the recipes I found seemed to be more minestrone-type soups.  So eventually I just decided to make up my own.  And boy do I love this stuff!  It has a bit of the nostalgia factor for me, plus the rich bacon-y flavor and the heartiness it gets from the potatoes and carrots is so great for dinner on a cold, winter night.  And I love that it simmers for so long so I can prep dinner early and just let it cook away all afternoon.

Kidney Bean with Bacon Soup

Number of Servings: 6
Time to Prepare: 4 hours 45 minutes

• 10 to 12 slices bacon
• 1 large onion, chopped
• 5 to 6 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 (15.5 oz) cans kidney beans, rinsed and drained
• 2 medium potatoes, cubed
• 3 medium carrots, chopped
• 3 Tbsp apple cider vinegar
• 2 Tbsp dried parsley
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 2 bay leaves
• 1/8 to 1/4 tsp cayenne pepper

Cook bacon until crisp and set aside.  Reserve bacon grease.

In a large pot, saute onion in reserved bacon grease until soft.  Stir in garlic and continue sauteing until onion and garlic begin to brown.  Add chicken broth, diced tomato, kidney beans, potatoes, carrots, vinegar, parsley, chili powder, cumin, bay leaves, and cayenne.  Chop bacon and stir in (if desired, reserve 2 to 3 pieces to serve on top of soup).

Bring to a boil.  Reduce heat, cover, and simmer 3 to 4 hours.  Remove bay leaves.  Using an immersion blender, blend soup partially so it has a creamier consistency but still has some chunks. (Or blend in batches in a regular blender.)

Source: Inspired by Campbell's Bean with Bacon Soup
Produce Used: Onion, garlic, potato, carrots

8/11/2012 Basket - Broccoli Cheese Stuffed Potato Skins

Broccoli Cheese Stuffed Potato Skins
Uses from this basket: Broccoli
Other produce: Potato

• 8 potatoes
• olive oil
• salt
• 4 cups broccoli florets
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• dash ground red pepper
• 1 1/2 cups milk
• 1 1/2 cups shredded mozzarella cheese

Pierce potatoes several times with a fork.  Bake at 400 degrees for about an hour, until cooked through.  Cool until easy to handle.  Scoop most of insides out, leaving skin intact, and set aside for another use (I just mashed mine up with a little milk, sour cream, garlic salt, onion powder, dill, and Italian seasoning).

Brush inside and outside of skins with olive oil and sprinkle with salt.  Place skin side down on a baking sheet and bake at 450 degrees for about 20 minutes, until skins are crisp.

In the meantime, steam the broccoli and make the cheese sauce:  In a medium saucepan, melt butter over low heat.  Stir in flour, ground mustard, salt, pepper, onion powder, and red pepper.  Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Gradually stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese until melted.  Stir in cooked broccoli.

Scoop broccoli cheese mixture into potato skins and return to oven at 400 degrees for 5 minutes.

8/11/2012 Basket - Meatless Shepherd's Pie

Meatless Shepherd's Pie
Uses from this basket: Celery, green pepper, mushrooms, Tuscan kale
Other produce: Onion, carrots, garlic, potatoes

 

Just a warning, this is a little labor intensive, but SO good.

• 4 potatoes, cubed
• 2 Tbsp butter
• 1/2 a large onion, diced
• 1 bell pepper, chopped
• 4 ounces mushrooms, thinly sliced
• 1 Tbsp minced garlic
• 3 ribs celery, chopped
• 1 bunch Tuscan kale, stemmed and thinly sliced
• 1 can kidney beans
• 2 cups sliced carrots
• 1 can cream of mushroom or cream of chicken soup
• 1 can cream of celery soup
• 1/2 cup worcestershire sauce
• dried rosemary
• salt & pepper
• ground nutmeg
• 4 ounces cream cheese
• 1 cup sour cream
• 1/2 tsp salt
• 1/8-1/4 tsp pepper
• 3 Tbsp butter
• paprika

Cook potatoes in boiling salted water until tender, about 15 minutes.

While potatoes cook, melt 2 Tbsp butter in a deep saute pan over medium high heat.  Saute onion, pepper, mushroom, garlic, and celery until onion is translucent.

Meanwhile, cook the sliced carrots in boiling salted water until you can pierce them fairly easily with a fork (I just used the same pot I did the potatoes in because they were done cooking by the time I needed to cook the carrots).

While carrots cook, stir kale and kidney beans into onion mixture and cook until kale is wilted.  Stir in cooked carrots, soups, and worcestershire sauce.  Season with rosemary, salt & pepper, and nutmeg.  Pour into a 2 1/2 quart casserole dish.

When potatoes are cooked, mash with cream cheese and sour cream.  Stir in salt & pepper.  Spread mashed potatoes over the vegetable mixture in the casserole dish.  Dot with 3 Tbsp butter and sprinkle with paprika.

Bake at 350 degrees for 30 minutes (if some of the gravy bubbles up through the potatoes, it's not a big deal).

7/28/2012 Basket - Hasselback Potatoes with Herbed Sour Cream

Hasselback Potatoes with Herbed Sour Cream
Uses from this basket: Potatoes

• 6-8 medium-small potatoes
• 1/3 cup olive oil
• kosher salt
• black pepper
• 1 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp dried parsley
• 1/4 tsp dried dill weed
• 1/8 tsp salt
• 1/8 tsp pepper

Wash enough potatoes to fit comfortably in a 9x9 baking dish.  Place each potato in the well of a large wooden or metal spoon and slice in 1/4" slices until the knife hits the edges of the spoon (this will keep you from slicing all the way through the potato).  Gently spread the slices slightly.  Place the potatoes in the baking dish and drizzle with about half of the olive oil.  Sprinkle with kosher salt and black pepper.  Bake at 400 degrees for 30 minutes, then drizzle the remaining olive oil over the top and bake for another 30 minutes, basting 2 or 3 times during the remaining cooking time.

While potatoes are cooking, mix sour cream, garlic powder, parsley, dill, salt, and pepper.  Refrigerate until ready to serve.

Serve potatoes warm with a dollop of herbed sour cream.

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 - 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 - Stuffed Potato Pancakes

Stuffed Potato Pancakes
Produce from this basket: Onion, potato
Other produce: Green pepper

Mix 3/4 lb. raw ground beef with one egg, 1/4 cup breadcrumbs, 1/3 cup chopped onion, 1/3 cup chopped green pepper, 2 cloves minced garlic, and 3 T. soy sauce.

Peel and shred/grate 8 potatoes. Squeeze as much water out of said potatoes as possible. Mix potatoes with 1/4 cup flour, 1/2 t. baking powder, 3 eggs, and salt and pepper to taste.

Heat a few tablespoons of oil in a skillet. Once the oil is hot, drop a spoonful of potato mix in the oil, spreading out out as thinly as possible. Then top that with a tablespoon of raw ground beef mix and a tablespoon of grated/shredded cheese. Spread the meat out thin and top with another spoonful of thin potato mix. Cook in oil until bottom browns up, then flip over. Total cooking time is 4-8 minutes depending on size and heat of oil. The meat will cook through.

Serve with sour cream and ketchup.

6/16/2012 Basket - Meat Pie

Meat Pie
Uses from this basket: Potato
Other produce: Bell pepper, celery, garlic, carrots

• 1 pound ground beef
• 1 1/2 large onions, chopped
• 1 bell pepper, chopped
• 4 stalks celery, finely diced
• 4 cloves garlic, minced
• 4 carrots, finely chopped
• 3 medium potatoes, peeled and chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1 Tbsp dried parsley
• 1 tsp Worcestershire sauce
• seasoning salt to taste
• pepper to taste
• 3 beef bouillon cubes
• 1 cup water
• 1 to 1 1/2 cups shredded cheddar cheese
• 2 sheets frozen puff pastry, thawed
• 1 egg yolk
• 1 Tbsp water

1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
2. Heat a large nonstick skillet over medium-high heat and stir in the ground beef. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
3. Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning salt and pepper.
4. Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
5. Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
6. Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
7. Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

6/16/2012 Basket - Zesty Potato Salad

Zesty Potato Salad
Uses from this basket: Potato
Other produce: Celery, red onion, carrot

• 2 pounds Russet potatoes, quartered
• 1 cup mayonnaise
• 4 tsp sweet pickle relish
• 4 tsp white sugar
• 3 tsp chopped red onion
• 1 tsp white wine vinegar
• 2 Tbsp minced celery
• 2 tsp finely chopped carrot
• 1/4 tsp dried parsley
• 1/4 tsp pepper
• salt to taste

 Bring a large pot of salted water to boil.  Add potatoes and cook for 15 minutes, until tender.  Drain, cool, and chop.

In a large bowl, combine the remaining ingredients.  Stir in potatoes, tossing to coat.  Chill and serve.

6/9/2012 Basket - Chorizo and Kale Soup

Chorizo and Kale Soup
Produce from this basket: Kale, tomato
Other produce: Potato, garlic, onion

This recipe originally calls for Portuguese chourico, which is a fermented, cured, and smoked sausage that is added to the soup right before serving.

Since chourico is hard to find in Utah, I used Mexican chorizo, a raw sausage that I cook at the beginning of the recipe.

- 1 lb. chorizo (casing removed and chopped)
- 2 T. olive oil
- 2 medium onions, chopped
- 3 medium potatoes, peeled and diced
- 4 to 6 cloves garlic, chopped
- 2 bay leaves
- 1 pound kale, coarsely chopped
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1-2 diced tomatoes, about one can's worth
- 1 quart chicken broth

Heat olive oil in a deep pot over medium high heat. Add chorizo and cook until sausage is cooked through. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.


Modified from http://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe/index.html

3/24/2012 Basket - Three Cheese Breakfast Bake

Three Cheese Breakfast Bake

Uses from this basket: Tomato

Other produce: Potato, onion, bell pepper

• 4-5 potatoes
• 2 T olive oil
  
• 1 1/2 cups fully cooked, diced ham
  
• 1 bell pepper, chopped
• 15 cherry tomatoes, diced
• 1/4 cup diced onion
• 1 cup aged white cheddar or Swiss cheese
• 1 cup pepper jack cheese
• 1 cup sharp cheddar cheese
• 1 cup Bisquick mix
• 3 cups milk
• 1/2 tsp salt
• 1/2 tsp pepper
  
• 5 eggs

Shred potatoes. Warm olive oil over high heat. Fry potatoes until crisp.

Grease 9x13 baking dish. Spread ham in the bottom of the dish. Mix three cheeses together, then sprinkle 1 cup of cheese on top of the ham. Spread onion, tomato, and potatoes over ham & cheese, then top with bell pepper and 1 more cup of cheese.

In a bowl, combine Bisquick, milk, salt, pepper, and eggs and stir until blended. Pour into baking dish and top with remaining cheese. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 24 hours).

Bake uncovered for 45 minutes until golden brown and set. Let stand 10 minutes.

3/17/2012 Basket - Sausage Apple Cranberry Stuffing and Cabbage Potato Mash

Sausage Apple Cranberry Stuffing

Uses from this basket: Apple

Other produce: Onion, celery

• 5 1/4 cups cubed bread
• 1 pound ground sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 2 teaspoons dried parsley
• 1 cup chicken stock
• 4 tablespoons butter, melted
  

Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large
baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with chicken stock and melted butter, and mix lightly. Spoon into 9x13 pan and bake at 350 degrees for about 30 minutes.

Cabbage Potato Mash

Uses from this week's basket: Potato, green onion, cabbage

• 1 pound potatoes, diced
• 2 cups shredded cabbage
• 4 T butter, divided
• 4 green onions, sliced
• 1/2 cup whole milk or half-and-half
• 1 1/2 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder

Boil potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute cabbage in 2 Tbsp butter for 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, green onion, milk, 2 tablespoons butter. Use immersion blender to blend to desired consistency. Stir in salt, pepper, and garlic powder.

3/10/2012 Basket - Vegetable Korma

Vegetable Korma
Uses from this basket: Carrots, Anaheim pepper, small sweet peppers
Other produce: Onion, garlic, potatoes, cilantro, ginger

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp turmeric
• 1/2 tsp ground coriander
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 Anaheim pepper, seeded and sliced
• 3-4 tablespoons ground cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 4 small sweet peppers, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish (optional)

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, cumin, turmeric, and coriander and continue cooking 1 minute. Mix in potatoes, carrots, Anaheim pepper, cashews, and tomato sauce. Season with salt.. Cook and stir about 15 minutes, or until potatoes are somewhat tender (not too soft).

Stir small sweet peppers and cream into the skillet. Reduce heat to low, cover, and simmer 15 minutes or until peppers are tender. Serve over rice. Garnish with cilantro if desired.


You might have noticed we like Indian food! We also had Rachael Ray's Tandoori Chicken with this korma--good stuff.

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 - Twice Baked Potatoes

Twice Baked Potatoes
Uses from this basket: Potatoes
Other produce: Green onion

• 6 potatoes, scrubbed and dried
• 3-4 T butter
• 1/2 cup sour cream
• 1 green onion, finely chopped
• ground nutmeg
• kosher salt
• black pepper
• 1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees.

Hold the potato with an oven mitt or towel and trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Make sure to leave enough potato in the skin so the shells stay together. Mash the potato lightly with a fork, along with 2-3 T butter and the sour cream. Stir in about half the cheese, the scallion, nutmeg, salt, and pepper, adjusting seasonings to taste. Season the potato shell with salt and pepper, then refill with potato mixture. Top with the remaining cheese.

Melt 1 T butter and brush the reserved tops with it, then season with salt and pepper.

Set the potatoes and lids on a baking sheet and bake until heated through, about 20 minutes. Serve immediately.


We had these with the Pear & Blue Cheese Salad posted here. The salad dressing there is really delicious on the potatoes as well!

2/25/2012 Basket - Japanese Curry

Japanese Curry
Uses from this basket: Potatoes
Other produce: Onion, carrots

• 3 chicken breasts or equivalent pork or beef (we did pork this time)
• 4 potatoes, cubed
• 1/2 - 1 pound carrots, cut the size of baby carrots
• 1 onion, chopped
• 2 boxes of Golden Curry (looks like this: http://www.asianfoodgrocer.com/img/prods/aaa/29/01254_400.jpg)
• 4 cups water (approximately)

Combine meat and vegetables in a crock pot. Pour enough water to barely cover the vegetables. Break apart the curry cubes and place them throughout the mixture. Cook 6-8 hours on low. When there is about an hour left, shred the meat. Serve over rice.

2/11/2012 Basket - Creamy Ranch Succotash

Creamy Ranch Succotash

Uses from this basket: Corn

Other produce: Edamame, potato, onion, jalapeno, grape tomatoes

I followed Rachael Ray's recipe here, with the following modifications:

- I used the edamame instead of fava beans

- I used a jalapeno instead of a Fresno chile pepper

- I mixed 8 oz. cream cheese with a dry ranch dressing powder mix, rather than the herbs and seasonings listed in the recipe

I'd never had succotash before, so I was a bit skeptical, but it turned out really well. It's a hearty dish with nice flavor that's mostly healthy. Next time we'll use boneless skinless chicken thighs, as my wife hates bones.

2/11/2012 and 2/4/2012 Baskets - Baked Mashed Potates and Roasted Asparagus

Baked Mashed Potatoes
Uses: Potatoes

• 6 medium potatoes, pared, cooked and drained
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup sour cream
• 3 oz cream cheese
• 3 T butter
• paprika

Mash potatoes until light and fluffy. Add salt, pepper, sour cream, and cream cheese and beat until well blended. Taste to check seasoning, adjust if necessary. Put in buttered 2 quart casserole dish. Dot with butter and sprinkle with paprika (no need to skimp here). Bake uncovered at 350 degrees for 30 minutes.

Not great for you, but with sour cream AND cream cheese in this recipe, now I can hardly eat mashed potatoes any other way.

Roasted Asparagus
Uses: Asparagus

• 1 pound pencil-thin asparagus spears
• 2 T butter
• salt & pepper to taste

Preheat oven to 450 degrees. Rinse & drain asparagus and snap off ends. Arrange the spears in a 9x13 glass or ceramic baking dish. Melt butter and drizzle over asparagus. Season with salt and pepper to taste. Cover the dish with aluminum foil and bake until tender, about 15 minutes (less for thinner spears, more for thicker spears). Serve immediately.

Simple but oh so delicious!