Tag Archives: parsley

Memorial Day Weekend Basket and Weekly Meal Plan!

This Week’s Basket from Milk and Honey Organics Included Chef’s Greenhouse Tomatoes, Parisi Farms’ Summer Squash (yellow squash and zucchini), Parisi Farms’ Cucumbers, Parisi Farms’ Baby Potatoes (red and white), Parisi Farms’ Cabbage, Watsonia Farms’ Peaches, Cameo Apples, Strawberries, Sunnyridge Florida Blueberries, Baby Spring Lettuce Mix, Italian Flat Leaf Parsley, and Yellow Jumbo Onions.

This Week’s Meal Plan via PepperPlate.com:

Recipes for This Week’s Meal Plan:

Happy Memorial Day Weekend!

Hope it’s a good holiday, remembering those who have served our country and sacrificed their lives for our freedom! Have fun sharing these gorgeous fruits and vegetables with your friends and family as you celebrate! I know I will!

Spring Produce Basket and Weekly Meal Plan

This Week’s Basket from Milk and Honey Organics Included: Baby Spinach, Broccoli, Star Ruby (red) Grapefruit, Yukon Gold Potatoes, Curly Parsley, Cameo Apples, Peaches, Hurricane Creek’s Bibb Lettuce, Chef’s Greenhouse Tomatoes, Parisi Onion Mix, and Parisi Beets with Greens. Some baskets also included Kiwi.

This Week’s Menu Plan (via PepperPlate.com):
 Recipes from This Week’s Meal Plan:

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:

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

What to Do with Leftover Black Beans…

Earlier this week, I posted my friend Gina’s recipe for Black Beans. This made a couple meals of beans and rice for us and we still had a good bit of leftovers. I needed to make my bread. Sourdough starter has to be fed on a regular basis; I like to make bread once a week or every other week. And we normally use 1/3 of the dough to make pizza!

I already had the beans and didn’t feel like making tomato sauce. I also had a half a jar of Publix Greenwise Organic Salsa (with no chips to go with them) and a half a block of queso cheese. Another blessing was our neighbor gave us some freshly milled hard white flour and hard red flour. It’s so cool; you can see the wheat germ in it and everything! (I secretly have a desire to mill my own flour someday, but I’m waiting to splurge on the equipment.)

So, I made some whole wheat sourdough pizza crust, topped it with the prepared black beans, salsa and queso before baking. Then I sprinkled fresh organic parsley and cilantro on when it came out of the oven. It was fantastic!