This Week’s Basket from Milk and Honey Organics Included: Hurricane Creek Farms‘ Romaine Lettuce, Parisi Farms‘ Kale, Local Chef’s Greenhouse Tomatoes (Wait until you see these Beautiful Italian tomatoes!!), Watsonia Farms’ Green Cabbage, Covington (NC) Sweet Potatoes, Lemons, Bananas, Red Onions, Shallots, and Cauliflower (Not shown, but in most baskets: Valencia Oranges, Kiwi, and Ataulfo Mangos; we received extra of other items instead).
This Week’s Meal Plan (via PepperPlate.com):
Featured Recipe of the Week:
Caribbean Sweet Potato and Banana Bread (contains coconut and pecans)
The rest of the recipes from the meal plan can be found on the M&H Blog’s Recipes Archive page. Bon Appetit!
Posted in Weekly Recipe Lists
Tagged Bananas, cabbage, cauliflower, kale, kiwi, lemons, lettuce, mangos, milk and honey organics, onions, oranges, PepperPlate.com, shallots, sweet potatoes, Tomatoes
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:
Posted in Organic, Random, Recipes, Weekly Recipe Lists
Tagged apples, Bananas, beet greens, beets, cabbage, carrots, delivery, grapefruit, lettuce, meal plan, milk & honey organics, onions, oranges, Organic, potatoes, produce, shallots, St. Patrick's Day, st. patty's, Tomatoes, turnip greens
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: Red Potatoes, Yellow Onions, Jonagold Apples, Bosc Pears, Pomegranates, Roma Tomatoes, Shallots, Parisi Farms’ Broccoli Crowns, Mustard Greens and Butternut Squash. My butternut squash so was so adorable – yes, I honestly think produce can be cute. Some baskets had kiwi and lettuce, but I have plenty of lettuce because I had coupons to use from Organic Girl by the end of 2011.
This Week’s Meal Plan: I’m eating a Whole-Food, Plant-Based Diet, with only 5% of my calories from animal protein, but I did add optional meat, egg, and cheese options for my husband.
Recipes in the Meal Plan:
Posted in Organic, Recipes, Weekly Recipe Lists
Tagged apples, broccoli, Butternut Squash, flexitarian, meal plan, milk and honey organics, mustard greens, onions, pears, plant based diet, pomegranate, potatoes, Recipes, shallots, Tomatoes, vegan, vegetarian, whole food
This is my favorite way to eat cauliflower! And if you have someone in your family that thinks they don’t like cauliflower, try this recipe on them and see if they still don’t like cauliflower. You can eat this as a side dish, on a piece of toast (cauliflower sandwiches), or as a sausage dog topper (Bryan’s idea, and he seemed to really like it). Here it is:
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 2 cloves of garlic, minced
- 1-2 shallots, finely sliced (optional)
- 3 baby bella mushrooms, finely chopped (optional)
- 1 head of cauliflower, roughly chopped (discard stem)
- 2 Tbsp. Dijon mustard
- 1/2-1 c. shredded cheese (sharp cheddar is our favorite for this recipe)
Heat butter and oil in large saute pan over medium low heat. Saute garlic (and shallots and mushrooms, if desired) for 1-2 minutes. Add roughly chopped cauliflower florets. Cook until softened (about 5-7 minutes). Stir in dijon mustard (feel free to add salt and pepper or Lawry’s seasoned salt, if desired). Sprinkle with cheese and continue cooking till cheese is melted. Serve hot.
My Dinner: I added a salad for additional color
Bryan's Dinner: Cheesy Cauliflower Sausage Dogs