Tag Archives: garlic

Fresh, February Feast: Cooking in Season

Tonight’s dinner was primarily made from fresh produce that is currently in season! And Bryan brought home some fresh rye and caraway bread from class today to round it all out. Throw in a little citrus and local honey, and we’re golden!

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Counter-clockwise from the top right, we have Sautéed Asparagus and Mushrooms with Fried Eggs, Creamy Cucumber and Avocado Soup, Fresh Bread with Butter, and Broiled Grapefruit with Sliced Bananas and Honey.

Here’s a closer look at the individual dishes:

Creamy Cucumber and Avocado Soup (adapted from EatingWell.com) - my friend Ashley shared this recipe and told me to double the avocado and add tarragon. It was quite tasty! (Click on image for recipe.)

Creamy Cucumber and Avocado Soup (adapted from EatingWell.com) – my friend Ashley shared this recipe and told me to double the avocado and add tarragon. It was quite tasty! (Click on image for recipe.)

Sauteed Asparagus with Baby Bella Mushrooms, Red Peppers, Garlic, Mint, Dill, Cilantro, and Parsley, and a squeeze of lemon juice; and some fried eggs for some extra protein

Sauteed Asparagus with Baby Bella Mushrooms, Red Peppers, Garlic, Mint, Dill, Cilantro, and Parsley, and a squeeze of lemon juice; and a side of Fried Eggs

And last but not least...Broiled Grapefruit with Bananas, Honey, and Ginger from She Wears Many Hats (click on picture for recipe)

And last but not least…Broiled Grapefruit with Bananas, Honey, and Ginger from SheWearsManyHats.com (click on picture for recipe)

It was a feast indeed!

 

Recipe: Mel’s Stuffed Peppers with Avocado Sauce

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Stuffed Pepper Ingredients:

  • 2 Tbsp. olive oil
  • 1 pound ground chicken (or turkey)
  • 1 tsp. sriracha sauce
  • 1 tsp. Worcestershire sauce
  • 2 tsp. ground cumin
  • 1 tsp. ground sage
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1/2 c. chopped onion
  • 1/2 c. chopped red and green bell pepper
  • 2 c. stemmed and chopped kale leaves
  • 1 c. vegetable broth
  • 1/2 c. uncooked red quinoa
  • 6 whole bell peppers
  • parmesan rind and freshly grated cheese (optional)
  • fresh cilantro leaves (optional topping)

Stuffed Peppers Instructions:

Heat olive oil in large skillet over medium high heat. Sauté onions and peppers with salt and pepper until almost translucent. Add garlic and cook for one more minute. Add ground chicken and cook for another 5 minutes, stirring constantly. Don’t worry about getting it fully cooked yet–it will keep cooking through to the end. Stir in sriracha, Worcestershire, and spices.

Add water, quinoa, and kale, and bring to a boil. Reduce to simmer, cover, and cook for 10-15 minutes (see quinoa package cooking instructions for time length; if you have parmesan rinds available, add them during this step).

Meanwhile, preheat oven to 425ºF and prep whole bell peppers by carefully cutting off (and reserving) pepper tops. Remove seeds and pith. You may need to remove a small portion of the bottom of the pepper so it stands upright, being careful not to cut through into the shell of the pepper.

Stir stuffing till mixed evenly. Oil a medium size casserole dish and line with about 1-2 cups of the stuffing. Stuff peppers and place in stuffing bed in the casserole dish.  Place pepper tops back in casserole dish as well. If there’s any remaining stuffing, add it to the casserole dish around the peppers to help them stand up. Drizzle with olive oil. Bake uncovered 15-20 minutes, until golden brown on top. Meanwhile, prepare Avocado Sauce (below).

For serving, remove parmesan rinds, drizzle with Avocado Sauce, and top with freshly chopped cilantro leaves and freshly grated parmesan, if desired.

Avocado Sauce Ingredients:

  • 4 cloves fresh garlic, roughly chopped
  • 1 ripe avocado, pitted, peeled and roughly chopped
  • 2 Tbsp. tomato paste
  • pinch of sugar
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • juice of 1 lime
  • 1/4 c. olive oil
  • 1/4 c. water (or more to desired consistency)

Avocado Sauce Instructions:

Add all ingredients except olive oil and water into food processor (or high power blender) and blend till smooth. Slowly drizzle olive oil in till emulsified, then slowly pour water in until sauce reaches desired viscocity.

Note: This dish is great to make the night before and reheats very well. On the second day (if there is any leftover stuffing), use as taco filling and top with chopped fresh tomatoes, sour cream, avocado sauce and fresh chopped cilantro.

Meal Plan for July 7-13

This Week’s Basket from Milk and Honey Organics Included Bananas, South Carolina Peaches, Red Globe Grapes (caution: watch out for seeds), Tommy Atkins Mangos (not pictured: we got more of something else), Purple Garlic, Ginger, Local Green Cabbage, Hurricane Creek Romaine Lettuce, Globe Eggplant, Russet Potatoes, and Bioway Farms’ Squash and Cucumbers.

This Week’s Meal Plan:

Recipes for this Week’s Meal Plan:

  • Pancake Bar – use your favorite pancake mix or simple recipe and top with anything you like. If you’re adding peaches, bananas, chocolate, etc. to them, pour the batter first and let it cook for a minute on the first side, then top with fillings and cook another minute or so before flipping.
  • Egg Salad – hard boil eggs ahead of time, cool, peel and chop, then add the dressing (1/2 c. mayo, 1-2 tsp. prepared yellow mustard, salt, pepper, dill, a pinch of sugar and a splash of apple cider vinegar whisked together).
  • Grilled Peaches – Spray with a little olive oil before adding to the grill at the last five minutes or so of cooking the pork chops (optional: sprinkle with nutmeg).
  • Sautéed Squash and Onions – Pan fry thin slices in 1 Tbsp. butter with salt and pepper till just soft and slightly translucent.
  • Sautéed Cabbage – Chop into bite size pieces and cook in 1 Tbsp. butter with salt and pepper till soft and slightly caramelized (medium to medium high heat and keep it moving so it doesn’t burn).
  • Sautéed Onions and Peppers – slice into strips and toss in a hot pan with 1 tsp. olive oil till just tender and slightly translucent. Feel free to cook the chicken sausage links right down in the middle of this, if you don’t feel like grilling.
  • Baked Potato – rub with oil, sprinkle with coarse sea salt, and roast on a pan at 450F for 40-50 minutes.
  • Bacon Jam
  • Enchiladas
  • Cheesy Garlic Bread – mince garlic and mix into a stick of melted butter, brush over bread (French loaf or Italian loaf, cut in half, cut side up on pan), sprinkle with shredded cheese, and broil till cheese is golden brown (keep an eye on it).
  • My Favorite Falafel
  • Tzatziki Sauce
  • And the rest are on M&H’s Recipes Archive page.

Weekly Basket and Meal Plan: June 16-22

This Week’s Basket (from Milk and Honey Organics) Included Hurricane Creek’s Lettuce, Parisi Farms’ Cherokee Purple Tomatoes, Parisi Farms’ White Sweet Potatoes, Bioway Farms’ Garlic, Bananas, South Carolina Peaches, Red Delicious Apples, White Mushrooms, Beets with Beet Greens, Local Collards, Apricots, and Jumbo Red Onions.

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

Recipes for this Week’s Meal Plan:

  • Carnitas with Black Beans and Cilantro Lime Rice (“Carnitas” not included in this week’s plan, but feel free to add it as a delicious accompaniment to your beans and rice!)
  • Tomato Egg Cups
  • For Cheesy Grits, follow package instructions and add 1/2 c. of shredded cheddar (or your favorite cheese) during the last 2 minutes of cooking; a few cloves of minced garlic is also a nice addition.
  • For the Garlic Toast, I highly recommend mincing fresh garlic and spreading it on your toast with butter before broiling. Yum!
  • Fettucine Alfredo (homemade Alfredo Sauce)
  • Brown Rice Bar (aka “Unfried Rice”) – a great way to use up leftovers!
  • And, see M&H’s Recipes Archive page!
  • Bananas make a great snack, or peel them and freeze them to add to a quick breakfast smoothie!

Happy as a June Bug on a Summer Day with our Basket and Weekly Meal Plan!

Picture Courtesy of Christine Ortiz, M&H

This Week’s Basket from M&H Included Jumbo Yellow Onions, Purple Garlic (it’s hiding in the basket), Red Leaf Lettuce, Star Ruby Grapefruit, Valencia Oranges, South Carolina Peaches, Roma  Tomatoes, Bananas, Local Broccoli, Parisi Kale, Parisi Patty Pan Squash and Parisi Purple Sweet Potatoes.

This Week’s Menu Plan via www.PepperPlate.com:

This Week’s Recipes:

And for even more ideas on what to do with your basket, check out M&H owner  Christine’s “MyMilknHoney” Pinterest account here…with a Sneak Peak below (boards separated by produce type!).

We had some special requests, since we already happened to have a bunch of stuff on hand, but M&H is good like that and doubles up on other things so you’re still satisfied! I can’t wait to make some bruschetta…or maybe tomato sauce with all those roams! And that bunch of blueberries is bigger than it looks! Here’s our basket:

Happy as a June Bug on a Summer Day! Enjoy your baskets!

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics Included: Green Bell Peppers, Garlic, Valencia Oranges, D’Anjou Pears, Yukon Gold Potatoes, Granny Smith Apples, Tomatoes, Local Strawberries, Hurricane Creek Lettuce, Parisi Collards, Parisi Onion Mix (Carolina Sweet and Silver Moon).
This Week’s Meal Plan using PepperPlate.com:
Recipes:

Weekly Meal Plan and Recipe Ideas

This Week’s Basket from Milk and Honey Organics Included: Green Beans, N.C. Covington Yams, Rainbow Chard, Brussels Sprouts, Fuji Apples, Hurricane Creek Tomatoes, Yellow Onions, Grapefruit, Green Leaf Lettuce, Garlic, Sunburst Tangerines, and Blueberries. What a colorful basket!

Some of you may be thinking, “Brussels Sprouts?! Really!? Who eats Brussels Sprouts?!” This poor vegetable has earned a bad rap, especially among kids. My personal opinion is that if you’re thinking that, you’ve never had Brussels Sprouts prepared properly. I don’t know about you, but as soon as I took the picture of this week’s basket’s, I put everything else away, and immediately cleaned the Brussels Sprouts and cut them in half, pan frying them with salt, pepper and garlic in a combination of butter and olive oil. Yum!

Now for this week’s meal plan, using Pepperplate.com:

Recipes from this week’s meal plan:

Other Recipe Options:

Weekly Recipes and Meal Plan!

This Week’s Basket included Garlic, Ginger, Ruby Grapefruit, Satsuma Mandarins, D’Anjou Pears, Kiwis, Jonagold Apples, BioWay Turnips with Greens, Parisi Green or Red Cabbage, Hurricane Creek Cucumbers and Tomatoes, and Parisi Lettuce and Sweet Potatoes (the sweet potatoes were an extra in my basket because I blog for M&H, plus I got a few extra kiwi and pears that aren’t shown). Needless to say, this was a really excellent basket this week!

I used PepperPlate.com to create the meal plan, once again. I’m liking this site/app more and more every time I use it!

This Week’s Recipe Ideas:

Other recipes on the meal plan can be found in the Recipe Archives on the Milk and Honey Organics blog. Here’s the recipe for the Turkey Feta Meatballs and Tomato Caper Pasta (an original favorite of mine). Enjoy!

And here are some tips on Turnips and their Greens! (I recommend storing them separately in air tight containers or bags.) I hope you enjoy some delicious produce this weekend!
My weekend will be spent finishing up last touches on Bryan’s Christmas gift and hopefully getting Christmas cards in the mail (fingers crossed)! Oh, and I plan on posting a giveaway on the blog soon!!! So stay tuned! How do plan on spending your weekend?!

A Special Thanksgiving Week Basket and Recipe Ideas

Happy Thanksgiving! This week’s basket from Milk and Honey Organics was amazing and so festive for the holidays! They delivered on Tuesday instead of the normal Thursday schedule, due to the holiday. Instead of a meal plan this week, I’m sharing extra recipe ideas along with table-scape and fall decor tips for Thanksgiving Day…and what to do with the Leftovers!

This Week’s Basket includes: 

  • Microgreens from Chef’s Greenhouse
  • Green Beans
  • Cranberries
  • Sweet Yellow Onions
  • Garlic
  • Yukon Potatoes
  • Macintosh Apples
  • Sweet Potatoes
  • Granny Smith Apples
  • Acorn Squash
  • Salad Mix (or Lettuce)
The first thing I did (after taking today’s picture using my Instagram app) was wash the salad mix and microgreens and toss them together with thinly sliced pears, apples, shallots, avocado, and carrots and topped with chopped nuts, feta cheese, dried cranberries and balsamic vinegar. If you’re not sure what to do with microgreens, mixing them with your salad greens is delicious!

Recipes Ideas for the Thanksgiving Week Basket:

For more LOTS of ideas on decorations and recipes, check out my “Thanksgiving” Pinterest Board.

And for Post-Turkey-Day, check out these great ideas:

by Mary Kate McDevitt

 Happy Thanksgiving! Bon Appetit! And Enjoy the Journey!

Recipe: Homemade Hummus

Ingredients: Tahini is sesame butter and can be found in the same aisle as peanut butter at your local grocer, or at a local Mediterranean Market! I get mine from the Pita House. Fresh ingredients are best!

Here’s the recipe. All measurements are approximations, as I don’t use measuring cups unless baking, usually. Add all ingredients except parsley into your food processor and pulse till smooth; add parsley and pulse for a few seconds, just enough to mix in. Enjoy with pitas or tortilla chips, fresh veggies, over couscous, or as a spread on a sandwich with sprouts and other fresh veggies.

  • 2 c. cooked garbanzo beans (aka chickpeas; canned is fine, just drain it; you could use black beans instead of you like)
  • ¼ c. tahini (sesame seed butter)
  • ¼ c. water
  • 2 Tbsp. olive oil (can replace with water if desired)
  • 2 Tbsp. lemon juice (fresh is best, but the from concentrate works fine)
  • 2 cloves minced garlic
  • ½ tsp. cumin
  • ¼ tsp. sea salt
  • ¼ c. chopped fresh parsley leaves (if use dried, reduce to 1-2 Tbsp.)

Served over Israeli Couscous with Roasted Beets and Sweet Potatoes