Tag Archives: beets

Colorful Summer Basket and Meal Plan for This Week

This Week’s Basket from Milk and Honey Organics Includes Bananas, Local Red Beets, Collards, Romaine Lettuce, Crimini Mushrooms, Jumbo Yellow Onions, Bartlett Pears, Flavor Gem Pluots, Parisi Farms’ Roma Tomatoes, Parisi Farms’ White Creamer Potatoes, Parisi Farms’ Bell Peppers, and Parisi Farms’ Pickling Cucumbers.

This Week’s Meal Plan:

This Week’s Recipes are found on the Archives page. And here are a couple new ideas:

  • Virgin Mimosa
  • Cheesy Grits with Sautéed Shrimp and Mushrooms: Prepare grits according to package, but substitute half of water for cream or whole milk. During last 1-2 minutes, add shredded cheddar cheese and melt into grits. Sautee shrimp and mushrooms with 2 cloves minced garlic in butter till shrimp is fully cooked and mushrooms are translucent. Gently fold into grits or serve over the top.
  • Cucumbers in Vinegar
  • Polish Pickles
  • Fast Favorite Garlic Dill Pickles

Early Summer Basket and Another Weekly Meal Plan

This Week’s Basket from Milk and Honey Organics included the following: Cameo Apples, Valencia Oranges, Peaches, Blueberries, Green Scallions, Sweet Jumbo Vidalia Onions, Romaine Lettuce, Parisi Collards, Parisi Potatoes, Hurricane Creek Tomatoes, Parisi Beets, and Parisi Squash.

This Week’s Meal Plan via PepperPlate.com:

*Recipes from this week’s meal plan can be found on the M&H Blog’s Recipes Archive page, plus a few new ones here:

Weekly Basket and Meal Plan

St. Patrick’s Day is traditionally a day of Irish inspired feasting, recognizing the patron saint of Ireland for bringing Christianity to Ireland. There is wearing of green and talking of leprechauns and eating of corned beef, potatoes and cabbage.

This Week’s Basket from Milk and Honey Organics included traditional Irish ingredients, like Local Green Cabbage and Red Potatoes, Jumbo Carrots and Yellow Onions, along with some other seasonal goodies, including Parisi Farms Turnip Greens, Parisi Farms Beets with Greens, Cherry Tomatoes, Bananas, Valencia Oranges, Braeburn Apples, Rio Red Ruby Grapefruit, Shallots, and Boston Butter Lettuce.

This Week’s Meal Plan:

Recipes for this Week’s Meal Plan that aren’t on the M&H Blog‘s Recipes Archive Page:

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics included Parisi Farms Beets with Greens, Carrots, Garnet Yams, Leeks, Rio Red Ruby Grapefruit, Shallots, D’Anjou Pears, Honey Tangerines, Brussels Sprouts, Parisi Farms Collard Greens, Red Bell Peppers, and (Boston) Butter Lettuce.

This Week’s Meal Plan:

Recipes from This Week’s Meal Plan:

Other Recipes from Meal Plan are available on the Recipes Archive page at Milk and Honey Organics’ blog.

Weekly Recipes and Meal Plan

via Instagram

This Week’s Basket from Milk and Honey Organics Included: Braeburn Apples, Green Beans, Beets, Brussels Sprouts, Local Lacinato Kale, Kiwifruit, Romaine Lettuce, Golden Nugget Mandarins, White Onions, Cara Cara Red Navel Oranges, Parsley, and Local Covington Sweet Potatoes.

This Week’s Meal Plan:

via PepperPlate.com

Recipes from This Week’s Meal Plan:

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

This week’s basket from Milk and Honey Organics included Braeburn Apples, Kiwifruit, Ruby Grapefruit, Yellow Sweet Jumbo Onions, D’Anjou Pears, Celery, Romaine Lettuce, Klamath Pearl Potatoes, Chiogga Beets, Hass Avocados, Limes, Roma (Plum) Tomatoes, and Hurricane Creek Cucumbers.

Beautiful Organic Produce!!

From this week’s basket, the recipe ideas I came up with included the following:

And here’s a meal plan that uses the majority of the recipes above, along with some others. Mix and Match the possibilities and figure out what works best for your family! Click on the meal plan below for the PDF with links to recipes.
Bon Appetit! And Enjoy the Journey! Happy Weekending!
By the way, I’m taking a blogger break this weekend, so I’ll see you back on Monday! Don’t forget to enter the contest for the Joy Bauer Food Cures book by Tuesday at noon EST. It really is a fabulous resource!!

Irish Pub Party

We host Book Exchange parties on a regular basis (kind of like White Elephant Gift Exchanges, but with books that you actually like instead of pranks). It started with everyone bringing a book and a snack to share. Then the food part evolved into a themed party. This last theme was by far my favorite to date: an Irish Pub Party! The food was fabulous! But then, how can you go wrong with an array of comfort food?!

Inspiration Behind the Irish Pub Party

Mini Corned Beef Sandwiches with Swiss, Sauerkraut or Slaw, Pickles, Horseradish, and an assortment of Mustards

Vegetable Tart by Rachel that featured an assortment of Potatoes, Parsnips, and Cheese, caramelized and baked to perfection! And it went well with the Loaded Baked Potato Soup by Ashley and Ben (not shown). Yum!

Toast with Pickled Beets and Soft Boiled Eggs, drizzled with a Dijon Dill Vinaigrette (recipe from the Irish cookbook) - apparently traditional, this was a surprising hit at the party.

Fresh Fruit brought by Daryl & Adrianne, used in combination with fresh veggies and bread for dipping in the Pumpkin Beer Cheese Fondue (not shown); the Fondue recipe can be found here.

Bread Pudding with Raisins by Catherine and Greg (perfect with a cup of coffee and some Irish Creamer) - I can't wait to add this recipe to my permanent file!

Are you inspired to host a themed party yet?! I highly recommend this theme. Remember, keep it simple and let your guests bring some of the food, so you can enjoy your guests during the evening and not have to spend the entire evening in the kitchen. So, do you have a favorite party theme?

Recipe: Chocolate Beet Cupcakes from Simple Bites

We got a bundle of beets in our produce basket this week, and while I love them roasted and chopped in a salad or sauteed in butter and garlic, my husband’s not a huge fan. I saw a recipe for Chocolate Cupcakes made with Beets on an episode of Good Morning America Health several months ago and have been waiting for a chance to try it. So, when I saw we were getting beets in our basket, I started looking for recipes and came across this one from Simple Bites. The beets give it a deep dark color, almost like Red Velvet cake, while keeping the cupcakes moist and semi-nutritious. These were a definite win for kids and adults alike!

First, you have to make the Beet Puree, so here’s how to do that from Simple Bites:

“1. Roast beets as directed in my recent Roasting Vegetables 101 post [excerpt below].”

Excerpt from Simple Bites Roasting Vegetables 101: “Preheat oven to 425°F. Group beets by 3′s on 2 separate sheets of aluminum foil. Wrap tightly, making sure the package is it as airtight as possible. Place on a baking sheet and bake until beets are slightly soft to the touch, about an hour. Remove from oven, open packages and cool beets slightly, then trim ends and rub skins off.”)

[I sprayed mine with olive oil and put 2 small beets in each piece of fool. I might recommend peeling them before you roast them, but this worked fine.]

“2. Peel and roughly chop beets. Transfer to a food processor and whiz until finely chopped, but not totally smooth. It’s better to still have some texture. Beet purée is now ready to use.”

[We didn’t have a food processor, so we used a potato masher and it worked fine. If you don’t have access to fresh beets, canned beets would probably work because they’ve already been steamed. Drain and pat dry, then mash or throw in your food processor.]


image from Simple Bites

Declan's too little for cupcakes, but we had some leftover organic beet puree, so Julie mixed it in his organic rice cereal and he loved it!

Here’s the cupcake recipe from Simple Bites:

“Makes 12 cupcakes

  • 2 oz dark chocolate, chopped [I used an organic 70%; 6 of 10 squares on a 3.25 oz. bar; I saved 2 of the squares to chop and sprinkle over the icing at the end, and Julie and I ate the other 2.]
  • 1/2 cup unsalted butter [aka, 1 stick]
  • 1 cup cake flour [I used organic all-purpose flour, and it worked fine]
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup raw cane sugar [I used Florida Crystals organic sugar]
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla
  • 3/4 cup beet purée (about 4 small)

1. Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.

2. Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted. Stir often during the melting process. Stir until smooth and set aside to cool slightly. [You can do this step in small saucepan over low heat, if you prefer.]

3. Whisk together flour, baking powder, baking soda and salt.

4. In the bowl of a stand mixer, using the paddle attachment, beat remaining butter and sugar together until well combined. Scrape down the sides often. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.

5. Remove paddle attachment, and using a sturdy spatula, fold in flour mixture by hand. Do not over mix.

6. Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.

7. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.

8. Use a spatula or piping bag [I used a ziploc bag with the tip cut off] to frost cupcakes with Maple Cream Cheese Frosting (recipe below). Just before serving, top with desired ‘extra’ decoration… Enjoy!”

Looks like Chocolate Cupcakes to me!

While the cupcakes are baking, mix up your maple cream cheese frosting. Here’s Simple Bites’ recipe:

This rich frosting is the decadent touch that really puts these cupcakes over the top. If you don’t have maple syrup, a half a cup of powdered sugar and a few drops of milk will work as well.

  • 1/2 cup cream cheese, room temperature
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon, plus 1 teaspoon pure maple syrup
  • pinch of salt
  1. With an electric mixer, beat together cream cheese and butter until smooth. Add maple syrup and a pinch of salt and beat again until smooth.
  2. Frost cupcakes as desired. Makes enough for twelve cupcakes.”

[Note: It only makes enough for a dollop of icing on each cupcake, so if you like to spread it on thick, double the recipe. Also, it’s not a very sweet frosting, so if you prefer, add powdered sugar (and possibly a Tbsp. of milk) till you get the desired thickness and sweetness.]

After they cool, top with a dollop of frosting and sprinkle with shaved dark chocolate. We let ours cool on a wired rack, then put them back in the pan to easily transport outside for dessert.


This picture doesn't do justice. Every time her mommy pulled the cupcake away from her mouth, Kate would jump up and down and squeal for more!

Will wiped off the icing but gobbled up the cupcake.

Isaac and Will are two and have no idea they're eating vegetables! So cute!

[Note: Comments in brackets are mine. ~Melissa]

A Healthy Alternative to Fish ‘n’ Chips: Salmon Patties and Roasted Veggies

Salmon Patties and Roasted Veggies

Salmon Patties: I was so thankful to come across this article and recipe online BEFORE I opened my can of salmon. (Warning: it’s not exactly like canned tuna. It still has some bones and skin in it. They say you can eat the little bones and skin, but I prefer to eat only the fish.)

The recipe was very tasty. I used the oatmeal and egg whites substitution suggestions to make it extra healthy. I only had the Amazing Taste brand of seafood seasoning, so I used 1 Tbsp. of that. The only thing I would say is it was a little heavy on the onion flavor; I’d suggest using half of the green onions and none of the dried onion flakes.

Roasted Veggies: I chopped 1 cups of brussels sprouts in quarters, 6 red potatoes in wedges, and peeled and chopped 3 small beets into cubes. I mixed them on my stoneware rimmed pan, drizzled it with olive oil and sprinkled Lawry’s seasoned salt, 4 cloves chopped fresh garlic and fresh cracked black pepper, and roasted at 450F for 25-30 minutes, while I made the salmon patties.