This Week’s Basket from Milk and Honey Organics Included: Hurricane Creek Farms Tomatoes, Hurricane Creek Cucumbers, Hurricane Creek Lettuce, Extra Fancy Granny Smith Apples, Florida Valencia Oranges, Green Chard, Yellow Onions, Silver Dollar Mushrooms, Jumbo Carrots, Parsnips, Blueberries and Local Watsonia Farm Strawberries.
This Week’s Meal Plan (using PepperPlate.com):
This Week’s Recipes can be found on M&H’s Recipes Archive page, along with a few new ones for this Easter Holiday Week:
Posted in Weekly Recipe Lists
Tagged apples, blueberries, carrots, chard, cucumbers, easter basket, lettuce, milk and honey organics, mushrooms, onions, oranges, parsnips, pepperplate, strawberries, Tomatoes
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 made this recipe from Sprouted Kitchen and they were a big hit! I’ll have to try it with potatos sometime. Thanks to my sister-in-law Julie for taking pictures while I was cooking! I loved these and the kids called them “fries” and gobbled them right up!
The Finished Product
“ROASTED PARMESAN PARSNIPS // Serves 4 as a side
When you buy parsnips, make sure they are firm and heavy, like a good carrot. If they have any spongy give, they will taste sour and medicinal when cooked. Next time, I will drizzle a little olive oil before baking to get an even better crispness.”
- about 10 organic Parsnips, Cleaned and Peeled
- 2 all-natural Egg Whites
- about 2 tsp. each of dried oregano and rosemary (still in the process of converting all my herbs to organic)
- about 2 c. Fresh Grated Parmesan Cheese
- about 1 Tbsp. of freshly chopped organic parsley
For the dipping sauce, I used:
- 6 oz. can all-natural tomato paste
- 4 cloves organic garlic, minced
- a sprinkle or oregano and rosemary
- a drizzle of organic olive oil
- a pinch of salt and red pepper flakes
Sprouted Kitchen’s instructions:
“Oven to 425.
1. Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.
2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, I used the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.
3. In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.
4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.
5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary.
6. While baking, either prepare your own dipping sauce by simmering ingredients listed above, or use your own favorite marinara.”
Peeled and chopped parsnips (they look like white carrots, if you're looking for them in the grocery store)
Parmesan & Herbs (I'm sure you could experiment with different cheeses and herbs to create your own variation)
I did not line with sheet pan. I generously sprayed it with olive oil. Dip parsnips in egg whites and roll in cheese.
Sprinkle with Fresh Herbs and roast at 425F for 15 minutes, flip, and roast for 10-15 more minutes, till golden brown.