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
- 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.
Posted in Weekly Recipe Lists
Tagged banana, bioway farms, cabbage, cucumbers, eggplant, garlic, ginger, grapes, hurricane creek farms, lettuce, local, milk and honey organics, Organic, peaches, potatoes, produce, squash
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!
Posted in Weekly Recipe Lists
Tagged apples, apricots, Bananas, beets and greens, bioway farms, Collards, garlic, hurricane creek, lettuce, local, milk and honey organics, mushrooms, onions, Organic, parisi farms, peaches, sweet potatoes, Tomatoes
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!
Posted in Weekly Recipe Lists
Tagged Bananas, broccoli, Christine Ortiz, garlic, grapefruit, kale, lettuce, milk and honey organics, onions, oranges, parisi farms, patty pan squash, peaches, PepperPlate.com, pinterest, purple sweet potatoes, Tomatoes
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:
Posted in Organic, Random, Recipes, Time Management/Organization, Weekly Recipe Lists
Tagged apples, blueberries, brussels sprouts, garlic, grapefruit, green beans, lettuce, meal plan, milk and honey organics, onions, rainbow chard, tangerines, Tomatoes, yams
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!
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?!
Posted in Recipes, Time Management/Organization, Weekly Recipe Lists
Tagged apples, blog giveaway coming soon, cabbage, cucumbers, garlic, ginger, grapefruit, kiwi, lettuce, milk and honey organics, pear, pepperplate, satsuma, sweet potatoes, Tomatoes, turnip greens, turnips
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
- Sweet Yellow Onions
- 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:
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!
Posted in Hospitality, Organic, Recipes, Resources
Tagged Acorn Squash, apples, cranberries, garlic, green beans, lettuce, microgreens, onions, potatoes, salad mix, thanksgiving, Thanksgiving leftovers
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
Homemade Pizza Sauce
by Melissa McKinnon
Our delicious homemade pizza! This one has homemade wheat sourdough crust with pepperoni, bacon, mushrooms, leeks, and real mozzarella!
- 1 Tbsp. butter and/or 1 Tbsp. olive oil (if you fried up some bacon for your pizza, you could add a teaspoon of the bacon grease for extra flavor)
- 1 small shallot, minced (I used my garlic press, so it was hidden in the sauce; you could use a quarter of an onion if you don’t have a shallot sitting around)
- 1 large garlic clove, minced
- sea salt & freshly cracked pepper, to taste
- 6 oz. can tomato paste
- 1/2 – 3/4 c. water (depending on if you like thick or thin sauce)
- 1 tsp. vegetable bouillon (you could substitute chicken broth for the water and bouillon, if desired)
- 2 Tbsp. freshly chopped parsley (or 1 tsp. dried parsley leaves)
- 1 tsp. dried basil leaves (or 1 Tbsp. fresh basil, chopped)
- 1/4 tsp. dried thyme leaves (or 1 tsp. fresh thyme)
- 1/4 tsp. dried rosemary (or 1 tsp. fresh rosemary)
- pinch of sugar
Heat oil and/or butter in saucepan over medium heat. Mince garlic and shallot and sautee. Reduce heat to low and add the rest of the ingredients, heating through and stirring until well combined. Add salt and pepper to taste.
Notes: A pinch of crushed red pepper flakes could also be good if you like a little kick. Play with water and herb amounts until you come up with your perfect combination. I used 1/2 c. water because I like thick sauce.
Serves: one 16″ pizza
Check out the video above for great home remedies, including homemade hand sanitizer, honey, garlic, and organic milk.