Saturday, April 4, 2015

BOUNTIFUL BASKETS 4-4-15

Lettuce ORANGES Cauliflower  MANGO  Onion Apples  Canteloupe

YELLOW SQUASH   Miniature Heirloom Tomatoes   Orange Bell Peppers  CELERY


EAT FOR A WEEK WITH BOUNTIFUL BASKETS


 Here we will share idea for using produce from a Utah basket from Bountiful Baskets and is based on MyPlate recommendations.  We'll also use a few simple ingredients from a well stocked kitchen and minimal additional items from the market. Everything shown here was included in the basket contribution - $15 plus a small fee ($2.50).  Everything pictured came from my personal Bountiful Basket and all photos are of actual produce from the basket.

 I make a fresh squeezed juice with ORANGES that is one of my favorites.  3 parts orange-1/2 part lime-1/2 part ginger.  Refreshing!  I'll zest the oranges and freeze it for later cooking.
I received two heads of LETTUCE, so I chopped one for salads and the other I kept in tact for sandwiches and wraps. 
The CAULIFLOWER I chopped and put into ziplocks.  It's ready now for when I want to roast a bit of it, or just have fresh with some of my favorite dips  that are listed above. 
The MANGO that I cut for this photo did not last more than a few minutes!  It was so sweet and flavorful, I could not resist.  It made for a yummy breakfast!  The remaining mango I will cube for salads.  Here's how to cut a mango.
It's always great to have ONION stocked in your pantry.  I'll saute some during the week to have with eggs, some will go in the soup I am making, some into tuna salad or on other sandwiches, and the rest I'll use as needed.
These beautiful MINIATURE HEIRLOOM TOMATOES are so much fun!  Their marbled skin remind me of something from the candy garden at Will Wonka's Chocolate Factory, or maybe one of those big bouncy balloons I played with as a kid. I'll slice them up for salads, have them over pasta, and just pop them one by one as snacks.
This CELERY will be used in a few different ways.  First, I'll wash it and cut it into sections.Next it will go into snack-size plastic storage bags and have it ready for dipping with guacamole, hummus, cottage cheese dip, and peanut butter.  I'll slice some of it for a batch of African Bean Stew.  Lastly, I'll toss some in to salads and rice/quinoa/barley pilafs.
Mmmm...YELLOW SQUASH.  I sliced up one of them to have ready to eat raw with dip.  The others I will hold on to and then they are so easy to cut when ready.  Sauteed, they will be a delicious addition to soup, a pasta dish, pizza, with eggs, or just as a side dish.
  I was so happy to find these crisp APPLES in my basket.  I'll keep them whole and slice when ready to eat - whether it's by themselves, with peanut butter, in a chicken or tuna salad, or with sliced cheese.  Yummy!
My son will be excited to find this CANTELOUPE on the kitchen counter.  The trick to enjoying canteloupe is to wait until it is ripe before cutting.  Here's how to know when it is ripe. 

I sure love ORANGE BELL PEPPERS.  They are so happy looking, they brighten up any dish.  I sliced up both of the peppers from my basket and put them in storage baggies in the fridge.  I can't wait to dip them, saute them, decorate a pasta dish or pizza, or put them on a sandwich.

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