Tag Archives: cauliflower

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics Included: Hurricane Creek Farms‘ Romaine Lettuce, Parisi Farms‘ Kale, Local Chef’s Greenhouse Tomatoes (Wait until you see these Beautiful Italian tomatoes!!), Watsonia Farms’ Green Cabbage, Covington (NC) Sweet Potatoes, Lemons, Bananas, Red Onions, Shallots, and Cauliflower (Not shown, but in most baskets: Valencia Oranges, Kiwi, and Ataulfo Mangos; we received extra of other items instead).

This Week’s Meal Plan (via PepperPlate.com):

Featured Recipe of the Week:

Caribbean Sweet Potato and Banana Bread (contains coconut and pecans)

The rest of the recipes from the meal plan can be found on the M&H Blog’s Recipes Archive page. Bon Appetit!

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics included: Kale and Sweet Onions (with Tops) from Parisi Farms, Limes, Yukon Gold Potatoes, Plum Tomatoes, Blueberries, Romaine Lettuce, Bananas, Hamlin Oranges, Cauliflower, Hass Avocados, and Arkansas Black Apples.

This Week’s Meal Plan (via PepperPlate.com):

 Recipes from this week’s meal plan:

Bon Appetit!

~Melissa

Weekly Basket and Recipes!

We just missed Ivan (from Milk & Honey Organics) tonight, so we arrived home with a cooler full of fresh, organic fruits and veggies on our doorstep. There was a ton this week! I’m so excited! I already started Twice Baked Potatoes and Strawberries Romanoff for dinner tonight!

This Week’s Basket:Hurricane Creek Farms Beefsteak tomatoes, 1 bunch Furman University Organic Garden’s Collard Greens, 3 Granny Smith Apples, 3 Red Navel Cara Cara Oranges, 1 Acorn Squash, 1 Cauliflower head, 2 Jumbo Yellow Onions, 1 large bunch Curly Parsley, 1 bunch Bananas, 1 Red Leaf Lettuce head, 2 handfuls of Russet Potatoes, 2 Leeks, and 1 pint Florida Strawberries. I feel so blessed! I love Milk & Honey Organics! All this is 100% Organic and only cost me $35, including the delivery!!

Here are some ideas for what to do with it:

Hurricane Creek Farms Beefsteak Tomatoes:

Furman University Organic Garden’s Collard Greens:

Granny Smith Apples:

Red Navel Cara Cara Oranges:

Acorn Squash:

Cauliflower:

Jumbo Yellow Onions:

Curly Parsley:

Bananas:

  • Enjoy in a smoothie
  • Slice on top of waffles
  • Peel and freeze – blend with chocolate syrup and PB for a quick ice cream treat (My Favorite Protein Shake)
  • Or eat by itself

Red Leaf Lettuce:

Russet Potatoes:

  • Add one boiled to thicken a soup
  • Shred, add an egg and make into a crust for an egg pie (see recipe under Onions above)
  • Irish Cheddar Potato Bites – from Whole Foods Market
  • Twice Baked Potatoes – my version
  • Roasted Potato Wedges
  • Potato Soup

Leeks:

Florida Strawberries:

  • Strawberry Mint Sprint Rolls – from All Recipes
  • Strawberries Romanoff with Real Whipped Cream (Good Housekeeping Illustrated Cookbook)
  • Toss in a salad with spinach, pecans, and goat cheese, topped with balsamic vinaigrette
  • Strawberry Soup – my version adapted from a DesignSponge recipe

Winning Veggie Combination and Lemon Kale Chips

This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!

First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.

Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:

  • 1 Tbsp. olive oil
  • 1 tsp. butter

Prepare your vegetables:

  • 1 large carrot, thinly sliced
  • 1 large clove garlic (or up to 4 small garlic cloves), minced
  • 1/2 small head of cauliflower (about 2 cups), roughly chopped
  • 1 scallion (green onion), chopped
  • 6-8 leaves of kale, chopped into 1″ squares (discard stems)

Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:

  • 1 Tbsp. honey
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. low sodium soy sauce
  • 1/2 tsp. Rooster sauce (hot chili sauce)
  • 1/2 c. chopped walnuts

Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.

Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!

Serves 2.

I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.

Recipe: Cheesy Cauliflower

This is my favorite way to eat cauliflower! And if you have someone in your family that thinks they don’t like cauliflower, try this recipe on them and see if they still don’t like cauliflower. You can eat this as a side dish, on a piece of toast (cauliflower sandwiches), or as a sausage dog topper (Bryan’s idea, and he seemed to really like it). Here it is:

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cloves of garlic, minced
  • 1-2 shallots, finely sliced (optional)
  • 3 baby bella mushrooms, finely chopped (optional)
  • 1 head of cauliflower, roughly chopped (discard stem)
  • 2 Tbsp. Dijon mustard
  • 1/2-1 c. shredded cheese (sharp cheddar is our favorite for this recipe)

Heat butter and oil in large saute pan over medium low heat. Saute garlic (and shallots and mushrooms, if desired) for 1-2 minutes. Add roughly chopped cauliflower florets. Cook until softened (about 5-7 minutes). Stir in dijon mustard (feel free to add salt and pepper or Lawry’s seasoned salt, if desired). Sprinkle with cheese and continue cooking till cheese is melted. Serve hot.

My Dinner: I added a salad for additional color

Bryan's Dinner: Cheesy Cauliflower Sausage Dogs

Ready to Go, Willing to Stay

God has been so good to us! We’ve had a very busy few weeks couple of months, but even through some difficulties, we can see the light at the end of the tunnel. The Lord has been teaching us so many things through church, teaching the names of God to our fourth grade Sunday School class with Dave & Rachel, various discussions and times of prayer, and personal study. I’ve been reading a really good book recently, called Turn Away Wrath by Rand Hummel. It’s a simple layout and easy to follow with practical illustrations with good use of scripture references to backup the key concepts.

Bryan’s job here is changing gears in a fast way and we’re not sure how much longer he’ll be with the company. So, we’re looking for a job for him, either here or wherever God has for us. We’ll see what the Lord does. Either way, we have to be ready. If he’s unable to find a job for a while, we have some reserves and no debt, but I’d like to keep our savings growing and I’m not sure we’d be able to remain status quo without his income contribution. So, we’re being flexible and getting ready for change (which can sometimes be a little scary).

We’ve been able to sell one of our cars. This was a great story: we actually sold it to a couple in our church who needed a second vehicle. We put it up on FB and the blog late on Friday night, got a call Saturday, and signed the car over on Sunday, with cash in our pockets. Praise the Lord! The hope is to sell the other one too and buy one vehicle, like a small SUV, wagon, or truck, that would be good for hauling stuff, if and when the need arises.

I also started a new side business selling JuicePlus+ (check out the JuicePlus page on this blog for more details). I’ve done a lot of research on it (and so have lots of medical journals and doctors). It’s a great product! I thought that the more I researched, the more I’d be disinterested and become more and more skeptical, but the opposite is true. I love that it’s made from whole foods (17 fruits, vegetables, and grains)! I love that it’s organic (tested twice to ensure there’s no pesticides, insecticides, fungicides, etc.)! I love that it’s cheaper than a cup of coffee each day (about $1.39 per adult per day, and you can get a free children’s subscription with every adult’s)! And I love that it fits with my lifestyle (still wanting to be a personal trainer and stay-at-home mom some day in the future)! Oh, yeah, and I’m still training two PT clients (they’re so much fun!).

We’re also downsizing. We’re selling a bunch of excess furniture, accessories, etc. (Check out the For Sale! page on this blog.) And we spruced up the house with new carpet, fresh paint, and decluttering. The new carpet has made significant improvements; it was a TON of work though. We saved a bunch of money by tearing out the old carpet and removing the toilet so they could lay linoleum in the bathroom. And we moved the furniture ourselves for an additional savings. And the house is officially a wallpaper-free zone! If the next house we want to buy has wallpaper in  more than one room, I’m pretty sure it will be a deal breaker for me! Way too much time and effort to remove it!

We made a long weekend vacation to Colorado over Labor Day weekend to see friends and visit their church. Redeemer Bible is a church plant from our church here, Heritage Bible Church. Heritage does Shepherding Groups every other Wednesday night. It’s a chance to be involved in a small group and get to know each other in a more intimate and caring setting. We usually meet in homes and sip coffee or tea as we share what we’re learning and pray for one another. Over the last three years, God has moved in the hearts of about 75% of the small group we were involved in to move out of Greenville and help other churches. Some moved to Atlanta and Michigan, others are moving to Ohio, some are praying about other church plants in DC and NYC, and many have already moved to Brighton, Colorado. Our trip to Colorado was wonderful! We brought along some of our best friends, and really enjoyed ourselves. And who doesn’t love Colorado?! We spent a good long vacation there last October and helped the pastor and his family get settled into their new home. It’s our dream to be able to be out there.

So after all that, last night we met with our realtor and the house will be going on the market today! Again, we’ll see what God does. In the meantime, we are ready to go yet willing to stay.

One thing that’s unique with our situation is that we have an amazing realtor (Mark Hoagland of Keller Williams Realty) that I’ve known for years (back from my Ohio days) who now goes to the same church as we do. After he took pictures of the house, we sat down to a delicious dinner. We finished the evening with hot tea and signing documents. Check out the menu:

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 Sweet & Spicy Chicken (I used the sweet & spicy rub I’ve talked about so much and baked the chicken for 40 minutes in a 400F oven), Roasted Garlic and Parmesan Cauliflower (chopped up half a head of cauliflower, sprinkled it with 1 tsp. of minced garlic and 1/3 block of fresh parm and baked at 450F for 30 minutes), Fresh Salad (prepared by the realtor and his wife, it included fresh lettuce, tomatoes, avocados, sunflower seeds, and a balsamic vinagrette), and Whole Wheat Pitas (served with butter, fresh mint, feta cheese and sliced radishes).

The MLS# is 1211903 (click on the number for the listing and pictures of the house). In the meantime, we ask you to pray with us for direction and God’s timing. Thanks so much! Ready to go, willing to stay, and enjoying the journey along the way!

~Melissa