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: Green Beans, N.C. Covington Yams, Rainbow Chard, Brussels Sprouts, Fuji Apples, Hurricane Creek Tomatoes, Yellow Onions, Grapefruit, Green Leaf Lettuce, Garlic, Sunburst Tangerines, and Blueberries. What a colorful basket!
Some of you may be thinking, “Brussels Sprouts?! Really!? Who eats Brussels Sprouts?!” This poor vegetable has earned a bad rap, especially among kids. My personal opinion is that if you’re thinking that, you’ve never had Brussels Sprouts prepared properly. I don’t know about you, but as soon as I took the picture of this week’s basket’s, I put everything else away, and immediately cleaned the Brussels Sprouts and cut them in half, pan frying them with salt, pepper and garlic in a combination of butter and olive oil. Yum!
Now for this week’s meal plan, using Pepperplate.com:
Recipes from this week’s meal plan:
Other Recipe Options:
Posted in Organic, Random, Recipes, Time Management/Organization, Weekly Recipe Lists
Tagged apples, blueberries, brussels sprouts, garlic, grapefruit, green beans, lettuce, meal plan, milk and honey organics, onions, rainbow chard, tangerines, Tomatoes, yams
Look at these beautiful vegetables! It was almost too pretty to roast, but I did it anyway.
Thinly slice 4 small organic red potatoes, 2 organic purple yams, and 1-2 organic sweet potatoes. Line in a greased baking dish. Drizzle with organic olive oil and season with seasoned salt, freshly ground black pepper and freshly chopped parsley and organic garlic. Bake at 350F for 30 minutes, then increase temperature to 425F and continue roasting for 15-30 more minutes.
Bon Appetit! ~Melissa