Friday, May 6, 2016

Bountiful Baskets - April

If you haven't heard of Bountiful Baskets - check out their website at www.bountifulbaskets.org

Read why we love it here.

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April's Bountiful Baskets did not disappoint!

Our baskets come every two weeks, and the first week our basket had grapes, zucchini, cucumbers, purple cauliflower, rainbow chard, butter lettuce, avocados, tomatoes, grape tomatoes, celery, and a mini watermelon.  The second week our basket had cucumbers, tomatoes, oranges, apples, a pineapple, fennel, onions, carrots, romaine lettuce and baby bella mushrooms.

I also always order the salad pack & lunch pack - and the first week I got the tropical fruit pack and sourdough bread, and the second week I got the Cinco de Mayo pack.

Broccoli & Cauliflower Cheese Soup
 
I followed this PW recipe loosely...I had a head of cauliflower left over from my box in late March, so I combined that with the 3 smaller heads of broccoli I got in my early April box.  Also, I didn't have enough milk/cream, so I used what I had and added 2 cans of chicken broth and it turned out just fine.  :)
 
 
Asian Rice Bowls/Lettuce Cups
 
Gina at Skinnytaste posted this recipe this month and I loooove the sauce and dressing recipes.  I tweaked it to use ground beef and after browning it with garlic, I simmer the sauce in with it.   (If I have water chestnuts, I throw them in but if you don't have them you won't miss them.)  The dressing I make to add on top of the rice bowls, or the lettuce cups.  For both, I let prep all of the ingredients and let everyone make whatever they want. Obviously you can tailor the add-on's to what you have - this is what I used this month from what was in my box.

Rice Bowls - rice, shredded lettuce, shredded carrots, thinly sliced red onion, cilantro, thinly sliced bell pepper
 
Lettuce Cups - butter lettuce leaves, romaine leaves or iceberg leaves (separated), shredded carrot, cilantro, bean sprouts


Homemade Vanilla Extract

The tropical pack I got the first week had two vanilla beans in it.  Last year, Amy Raymond gave me homemade vanilla and I only had about a teaspoon left in the glass jar, so I cut the two beans I got in half, added them to the two beans already in the jar and filled it with vodka.  In 6 months, I'll have homemade vanilla extract!  Dallas and I were talking about making this while we were waiting in line for our baskets, and she said you could use rum too - or even vanilla flavored vodka???

Creamy Pasta w/ Veggies

This is a QUICK dish, that you can use whatever veggies you have in the fridge left over.  The key is to having some sort of protein (I use frozen diced ham, or chopped bacon), filled pasta and cream on hand.  This month, I used Costco's cheese tortellini (the ones found in the refrigerated section) and threw in some diced asparagus with them to boil.  In a separate skillet, I sautéed in a bit of butter some diced onion, sliced zucchini and chopped ham until cooked through.  Drain the pasta & asparagus, and combine with the skillet ingredients.  Then just drizzle a bit of heavy whipping cream in (you don't need a lot, just enough to wet everything) add plenty of cracked black pepper, and sprinkle with parmesan.  Quick, convenient and somewhat healthy.  ;)


Tomatillo Salsa

I would never have thought to use tomatillos before, but after making this salsa and serving it on top of our scrambled eggs I make every morning, I think tomatillos will be in rotation at our house!

This salsa also helped me use up a jalapeno pepper, onion and cilantro I got in my pack.

Cowboy Caviar

I had a bunch of randomness left over, and it was my turn to host Bunco which happened to fall on Cinco de Mayo, so I made tacos and cowboy caviar.  I love how you can add whatever you want, and then just add a simple dressing (see below) to it all and serve!  My salad had kidney beans, canned corn, diced cucumbers, diced tomatoes, diced bell pepper and diced onion.  You can chop and layer everything ahead of time, and then dress an hour or so before you're ready to eat it.  It would be great with avocado (add that right before you serve) too - but I was rushed and didn't get it mixed in.
Dressing:
4 Tbs red wine vinegar
2 Tbs olive oil
3 Tbs chopped cilantro
1 lime, juiced
Salt & Pepper
Shake in a mason jar w/ lid and pour over the cowboy caviar.
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What good things did you make this month????

Bountiful Baskets
 


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