Tag Archives: microgreens

Weekly Meal Plan and Recipe Ideas

This Week’s Basket from Milk and Honey Organics included Granny Smith Apples, Satsuma Mandarins, Jumbo Sweet Yellow Onions, Pomegranates, Celery, Bananas, Carrots, Ataulfo Mangos, Silver Dollar Mushrooms, Hurricane Creek Lettuce, Kem Radish Microgreens, Parisi Farms’ Beets and White Sweet Potatoes.

I am so excited to try the Satsumas! They’re a type of mandarin or orange, and a variety I have never had the privilege of tasting prior to this. And, of course, I love beets and sweet potatoes!

Here’s the meal plan I created using PepperPlate.com. I have to say, the more recipes you add, the easier it is to meal plan. You simply go to the planner tab and type a word (like “beets”) and every recipe that has that word in the title pops up for you to select the recipe you want.

And here’s the list of recipes:

Bon Appetit!!

Weekly Recipe Ideas and Meal Plan via PepperPlate.com

This week’s basket from Milk and Honey Organics included Braeburn Apples, D’Anjou Pears, Kiwifruit, Red Potatoes, Navel Oranges, Broccoli, Portabella Mushroom Halves, Parisi Farms’ Lettuce Mix and Butternut Squash, Bio-Way Farm’s Cilantro and Greens (Sensopai, Collards, or Kale), Hurricane Creek Farm’s Cucumbers, and Chef’s Greenhouse Radish Microgreens (picture taken via Instagram).

And here is the Meal Plan I created using PepperPlate.com (an amazing online recipe organizer and meal planner that populates a shopping list):

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Recipes from This Week’s Meal Plan:

And some extra recipes that might be fun:

Also, I am eager to attempt Homemade English Muffins from Simply Life’s Blog!

I hope you all have a restful and refreshing weekend full of delicious, healthful meals and some down time. The only thing I have planned is a walk with a friend, coffee (and maybe dinner) with another friend, and church on Sunday. I love low-key weekends!

What’s on YOUR menu this week?!

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!

Weekly Recipe Ideas and Meal Plan

For the last several months I’ve been sharing recipe ideas and creating a meal plan for the Milk and Honey Organics blog (The Beehive Buzz). I’ve decided I’m going to start posting the ideas and meal plan on here as well each Friday. I hope you enjoy this!

This Week’s Basket: Grape Tomatoes, Butternut Squash, Cucumbers, Kale, Microgreens, Lemons, Bartlett Pears, Red Potatoes, White Mushrooms, Baby Spinach, Valencia Oranges, Granny Smith Apples.

This Week’s Recipe Ideas:

The simplest way to eat butternut squash is to slice it in half, scoop out the seeds, drizzle with olive oil and sprinkle with sea salt and your favorite herb (I like rosemary, sage or thyme), and roast cut side up at 450F for 45 minutes. Once it’s cooked, you can store it in the refrigerator for about a week and add it to various dishes or reheat as a side item.

Last night, I made “Thanksgiving Soup” by adding 1 ½ c. of cooked butternut squash to 1 can of organic chicken broth, 2 c. of cooked whole wheat spaghetti, and ½ can of whole berry jellied cranberry. Add salt, pepper, and herbs to taste. Heat through and serve hot.

For More Recipes, check out the Recipe Archives Page on M&H’s Beehive Buzz blog. And here’s a simple, budget-friendly meal plan:

Bon Appetit! ~Melissa