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.
Posted in Organic, Weekly Recipe Lists
Tagged beet greens, beets, bell peppers, brussels sprouts, carrots, Collard Greens, grapefruit, leeks, lettuce, milkandhoneyorganics, pears, shallots, tangerines, yams
This week’s basket from Milk and Honey Organics included the following: Bio-Way Scallions, Bio-Way Mustard Greens (hiding off to the left hand side of this picture), Macintosh Apples, Golden Tangelos, Parsnips, Bananas, Seedless Crimson Grapes, Leeks, Spring Mix, Parisi Farms Green Peppers, Parisi Farms Sweet Potatoes, Parisi Farms Eggplant (mine are green).
This Week’s Recipe Ideas:
And finally, check out this week’s Meal Plan:
For an interactive PDF with recipe links, click on the meal plan above or here
Go ahead and wash those grapes and toss them in a freezer for a fast, fun snack! I can’t wait to try the “Crustless Mini Pies” using last week’s butternut squash tomorrow night! I might just have to go ahead and make it tonight!
By the way, if your eggplants were green like mine, eggplants don’t change color as they ripen. Some are purple and some are green, so go ahead and throw them in some curry or grill them with olive oil and seasonings. Whatever you do, enjoy them!
Bon Appetit! And have a great weekend!
Posted in Organic, Recipes, Time Management/Organization
Tagged apples, Bananas, delivery, eggplant, grapes, green eggplants, green peppers, greenville, leeks, meal plan, milk and honey organics, mustard greens, parsnips, produce, Recipes, scallions, south carolia, spring mix, sweet potatoes, tangelos, weekly
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: 3 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:
Jumbo Yellow Onions:
- 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:
- 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
- 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
Posted in Organic, Recipes
Tagged Acorn Squash, Bananas, Beefsteak tomatoes, cauliflower, Collard Greens, Curly Parsley, Granny Smith Apples, Jumbo Yellow Onions, leeks, milk & honey organics, Red Leaf Lettuce, Red Navel Cara Cara Oranges, Russet Potatoes, strawberries, weekly recipes
I had some veggies leftover in my veggie drawer that needed to be used so I didn’t waste them. So, what did I do with them? I roasted them, of course! 450 degrees Fahrenheit for 45 minutes = deliciousness!
This time, I used the leftover ingredients from my veggie boullion (see Feb. 9th’s post for recipe) and added potatoes to it. I had 2 leeks, 1/2 fennel bulb (plus some fennel leaves), 4 garlic cloves, 1/2 small bag of baby carrots, and 4 potatoes. I chopped everything up so the pieces were roughly the same size, drizzled with olive oil, salt and pepper, and let the oven do it’s thing. I was nervous about the fennel. Every time I’ve seen it used on a cooking show, they compare it to licorice (which I hate). It does have a licoricey smell when you’re chopping it, but when roasted with everything else, it adds a nice texture and color to the mix.
Dip in ketchup or, if you like a thinner dip, you could use sour cream and a ranch dressing packet. If you’re more adventurous, make a Greek yogurt dip! My recipe below is like a tzatziki sauce with cheese. Mix all ingredients till smooth.
6 oz. plain Greek yogurt
1 tsp. dill weed
1/2 cucumber, peeled and chopped finely
3 green onions, chopped finely
1 garlic clove, peeled and chopped finely
1 c. shredded white cheddar cheese
Salt & pepper to taste