Cantaloupe

I suggest keeping your cantaloupe on the counter for several days to let it ripen before you cut it.  Putting it near bananas or pears and in a warmer spot (like by a sunny window) will also help it ripen.  When a cantaloupe is ripe, the stem area should be soft (not mushy) and the cantaloupe should smell ripe.

When you buy cantaloupe at the store, the rind is usually really hard = not ripe.  When a cantaloupe is ripe, there should be some give when you push against the outside - it may even leave a small indentation. I actually wait for the cantaloupe to have one or two indentations around the rind before I refrigerate it.  Then, after refrigerating, I wait another 2-3 days (in other words, I don't usually cut my cantaloupe until a week after buying it).  In my experience, the cantaloupes always ripen and taste better in the summer - but most fruit does! :)  

Beef & Brocolli

3/4 lb. beef, sliced in thin strips

Medium head of broccoli

Handfull of snow peas (optional)

2 tsp. cornstarch

1/4 cup soy sauce

1 cup chicken stock

2 T vegetable oil

2 tsp. garlic, crushed

1 cup onions, sliced

Salt and pepper to taste

1/2 cup cashew nuts (optional)

Steamed white rice

Cut beef into strips.  Slice onion.  Cut broccoli into florets.  Mix cornstarch and soy sauce and set aside.  

Heat oil in wok until very hot.  Add beef and saute quickly, keeping it moving, just until browned (about 2 minutes - don't overcook!).  Remove beef from wok and set aside. 

Add a little more oil to wok if necessary.  Add garlic, onion, broccoli, stirring constantly (Note: I like to steam my broccoli just a bit beforehand so it is more tender and not too raw).  Add chicken stock, bring quickly to a boil.  Cook 3 minutes, then add snow peas, stirring constantly, for another couple minutes.  Broccoli should be tender and snow peas bright green.  

Add soy sauce to mixture, mix thoroughly, and stir until thickened.  Return beef to wok and heat through.  Turn into a serving dish, stir in cashews, and serve immediately.  Serve over rice.

Pear Slices with Cranberries, Pistachios, and Goat Cheese

The title says it all. Just saw it here on pinterest. I'm going to try it this week.

Roasted Cajun Potatoes

These go great with grilled meat or chicken.  They are like french fries - we eat them with katsup - but I think they are way better and probably better for you.  If I want my kids to eat them, I leave out the cayenne because the black pepper alone gives it enough kick for them. Also, I have always included the parsley when baking, but I just realized here it says to add it afterwards. 

2 1/2 lbs medium red potatoes

1/4 cup olive oil

minced onion flakes (about 1-2 tablespoons)

1 garlic clove, minced

1 teaspoon salt (sea salt works great)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (a lot less for us spice wimps)

1/2 teaspoon pepper

2 tablespoons minced fresh parsley (or 1-2 tsp dried parsley)

1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, onions, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.

2. Bake, uncovered, at 450 degrees for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Oven Omelet

Oops!  I forgot to give you this recipe earlier this week. But if you still have some mushrooms, green onions, red pepper, and/or tomatoes around, you should try this.  It's my favorite way to make an omelet with plenty leftover for the next day.  We usually eat it with whole-wheat pancakes and fruit smoothies. And of course you can adjust the vegetables to what you have on hand.  

1/4 cup butter

4-6 green onions

2 cups shredded cheddar

sliced fresh mushrooms

chopped tomatoes

sliced black olives

1/3 cup green pepper

1/3 cup red pepper

12 eggs

1/2 cup milk

1/2 tsp. salt

1/4-1/2 tsp. pepper

1. Preheat oven to 400 degrees.  Grease a 9x13 pan (or spray with Pam). 

2. Melt butter over medium heat.  Saute onion and peppers until tender.  Add in mushroom during the last minute.

3.  Spread cheddar in the bottom of the 9x13. Over the top of the cheese, spread onion/peppers/musrooms, along with tomatoes and olives.  

4. In a bowl, scramble eggs together with milk, salt, and pepper.  Pour this egg mixture over the veggies and cheese, but do not stir.  Put it in the oven and bake for 30 minutes, or until cooked through.

Chicken Tostadas

This recipe is adapted from a book called Celebrations. I looove the avocado salsa on top.

• 2 Tbsp vegetable oil, plus more for tortillas
• 2 lbs boneless skinless chicken breasts, cut into strips or chunks
• 2 cloves garlic, minced
• 1-4 oz can diced green chilies
• 1/2 cup sour cream
• 6-6 inch tortillas
• 1/2 small head of lettuce, thinly sliced
• 1 cup grated Monterey Jack or cheddar cheese
• 2 tomatoes, chopped
• Avocado Salsa

In a large skillet, heat 2 Tbsp oil over med heat. Add chicken and cook until cooked through. Add garlic & cook 30-60 seconds. Add green chilies & sour cream; stir well. Cook over low heat until hot. Cover and set aside.

Generously brush tortillas with veg oil on both sides. Place a well-greased 10- inch skillet over medium heat. Fry tortillas, one at a time, for about 30 seconds on each side or until lightly browned and blistered. Remove from skillet & stack.

Arrange lettuce on each tortilla. Top with chicken mixture; sprinkle with cheese & tomato. Spoon avocado salsa on top. Makes 6 servings.

Avocado Salsa

• 3 Tbsp vegetable oil*
• 2 Tbsp fresh lime or lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 avocado, peeled, pitted & chopped
• 1 tomato, chopped

In a small bowl, combine all salsa ingredients & stir together. Cover and refrigerate for an hour.

*I cut the oil down to about 1 Tbsp, and it was great.

I also plan to top it with sautéed mushrooms and chopped green onions this week.

Macaroni Grill's Penne Rustica

I got this recipe from my sister and can't wait to try it this week.  This recipe is definitely sized for a crowd, though, so I'm sure I will half it at least!

12 oz grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill for best flavor)

1/2 pack thick bacon

48 oz. penne pasta

2 large red bell peppers, diced

1 cup grated parmesean cheese

1/2 tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine (or 1/3 cup apple juice + 2 Tbsp red wine vinegar + enough chicken broth to = 1 cup)

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

1/4 tsp cayenne pepper

8 cups heavy cream

Saute garlic in butter in large pan.  Add wine, mustard, salt, rosemary, cayenne pepper, and cream.

Cook pasta according to directions on package.  

Cook bacon and chop.

Cut chicken into large bite-size pieces.

Combine sauce, pasta, chicken, bacon, bell peppers, cheese, and paprika, and mix thoroughly.

Spread in pan(s).

Top with fresh rosemary and shredded mozzarella cheese. (Can be frozen at this point)

Bake at 475 for 10 minutes. (If frozen, thaw in refrigerator the day of.  Cover with foil and bake at 375 for 1 hour.  Remove foil during final 15 minutes of baking time.)

Yield: 1 8x8 and 2 9x13 casserole dishes.

Creamy Black Bean Soup

I love this soup. It has wonderful flavor and natural sweetness from the onions and other vegetables that go into it - and it is completely healthy!  I like to freeze individual portions and heat them up for lunch later.  I've eaten it over lettuce with salsa or guacamole.  It also is great served on warm tortillas (here is my favorite homemade tortilla recipe).

This recipe is from a "Got Milk?" ad, but I couldn't find it online so I will just type the original here. I will say I think the recipe has a typo because YOU MUST USE WATER to cover and bring to a boil (I add about 3/4 cup chicken broth). I then use only 1/2 cup milk at the end because I don't like the soup too runny.  I also like adding 1/2-3/4 tsp. cumin and prefer sweet onions to white onions.  Here's the original recipe:

1 can black beans without the juice (16 oz)

1 cup fat free or lowfat milk

2 T olive oil

1 clove garlic, finely minced

2 T white onion, finely chopped

1/4 cup red or green pepper

1/4 cup chopped carrots

2 T chopped celery

salt and pepper to taste

In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes.  Add the rest of the vegetables and cook for 3-5 more minutes.  Add the beans and condiments (salt and pepper); mix, cover and bring to a boil.  Boil for about 10 minutes.  Blend the mix in a blender/mixer and pour back into the pot.  Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomatoes, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Basil

Here are some ideas of what we like to do with basil:

*Rip a leaf into pieces and put in a hot or cold sandwich

*Skewer basil leaves, grape tomatoes, and cubed buffalo motzarella, and black olives; drizzle with balsamic vinegar and serve.

*Make Pesto and serve with pasta or serve it on top of Chicken Soup au Pistou (This is one of my family's favorite soups.  We leave out the potatoes and usually use fresh green beans instead of frozen.  If I am making pesto for this soup, I only add enough oil to get the pesto to blend (1/4 cup tops).

*Make Stir-fried Basil Chicken (Note: We use less red pepper flakes because we are spice wimps. Also, we don't like bok choy, so I just serve this with steamed white rice or coconut rice, lettuce, and cashews and we make it into lettuce wraps.)

*I haven't tried it yet, but this Coconut Sweet Potatoes and Wild Rice looks amazing and calls for fresh basil on top - in fact, BHG's whole collection of Crowd-Pleasing Holiday Casseroles looks amazing and uses lots of the other veggies we use if you want some good ideas. 

Sweet Potato Hash with Carmelized Onions, Sausage & Eggs

Wow, this was definitely my best meal last week!  I have wanted to try this for a long time, and it did not disappoint. Takes some prep, but the finished product is beautiful and so flavorful.  

We started the meal with a spinach salad, topped with unsalted sesame seeds, pomogranate seeds, avacado slices, goat cheese, apple pieces, and this dressing. Below are the ingredients for the hash - find the full recipe HERE.  By the way, I didn't add in my onions and sausage until halfway through the oven time because I did not want them completely black, though a little blackened was good.  Also, I didn't make this ahead so we added the eggs in just at the end of cooking. Find the full recipe for Sweet Potato Hash with Carmelized Onions, Sausage & Eggs here. 

2 pounds onions, about 2 large (I used sweet onions)

1 T unsalted butter

Table salt

1 pound fresh Italian sausage or chorizo (we used mild Italian sausage) 

3 pounds sweet potatoes, about 3 large potatoes

6 large garlic cloves

4 long stalks rosemary, about 1/4 cup of leaves (I just used dried rosemary)

3 T olive oil

1 T kosher salt (I only used 1 teaspoon and thought it was plenty)

Freshly ground black pepper

Eggs

Parmesan cheese (we didn't use this)

Island Kale and Sweet Potato Soup

This is a recipe my sister gave me.  I think the coconut milk gives it very unique, exotic taste. Great with rice. Find the recipe HERE.

Butternut Squash Soup & Variations

I tried this soup a few weeks ago and it was delicious.  I think it is a good base and has some good add-in ideas.  When I made it, I used the following ingredients (my add-ins are bolded):

4 lbs. butternut squash

2 medium onions

3 cloves garlic

3 T butter 

1/2 tsp salt

8 cups chicken broth

2 medium sweet potatoes, peeled and cubed

1/2-1 jalepeno (no seeds)

grated ginger

milk

cinnamon and nutmeg on top

BTW, the squash in your bag this week is BANANA squash, but I think it would work as well. Also, I cooked the whole squash in the oven for awhile first to make it easier to cut.  Find the entire recipe and cooking instructions HERE.  

Fall Wedge Salad

Rich roasted our pumpkin seeds with a little bit of garlic salt this year.  I have loved eating them atop this easy salad.  Also, the dressing is really wonderful and rich - like restaurant dressing - so a little goes a long way.  If you aren't a blue cheese fan, balsamic vinaigrette works great as well.

1 head iceberg lettuce

Craisins

Pumpkin seeds (shell on or off, salted)

Litehouse Bleu Cheese Dressing (refridgerated in the produce department)

Cut the iceberg into 6-8 wedges.  Place each wedge on its own salad plate.  Sprinkle each wedge with craisins and pumpkin seeds.  Drizzle on a little bit of salad dressing and serve.

Vegetable Dip

This is a staple around here - easy to remember, easy to make.  I love it with carrots, jicama, celery, cucumbers, grape or cherry tomatoes, broccoli, cauliflower, and asparagus (someone just recently introduced me to eating raw asparagus with vegetable dip - yum!).

1 T dry minced onion
1 T dry dill weed
1 T dry parsley
1 T Beau Monde Seasoning (by Spice Island - you can find it at Smiths)
1 cup mayo
1 cup sour cream

Mix all the above and chill.  Serve with veggies of your choice.

Jicama

The big brown root in your bag today is jicama.  I've only ever eaten it raw, though a site I looked at mentioned you can cook it.  To eat, simply slice off the top and bottom, and then work your knife around it, removing the rest of the brown skin. Cut it into steak-fry size pieces and eat with vegetable dip, or grate it over salads.

Wendy's Chili

This is from "Top Secret Recipes", with a few changes.  Tastes a lot like Wendy's Chili, which I love!  I love freezing individual portions to eat later for lunch.  Great with lettuce, cheese, sour cream, and/or chips.

2 lbs. ground beef

1 29-oz can tomato sauce

1 29-oz can kidney beans (with liquid)

1 29-oz can pinto beans (with liquid)

1 cup diced onion

1/2 cup diced green chili (I chopped up two jalepenos, seeds removed)

1/2 cup diced celery

3 medium tomatoes, chopped

2 teaspoons cumin powder

2 tablespoons chili powder 

1 teaspoon black pepper

2 teaspoons salt

2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.  Cook, stirring every 15 minutes, for 1 to 2 hours.

Sweet Onion Corn Bake

My sister recently made this for a family gathering and it was so good!  Can't wait to make it to go with some chili.  When I read the recipe, I couldn't believe it didn't call for sugar (probably some in the cornbread mix) - it was really delicious.  It is from "Taste of Home Magazine".

2 large Vidalia or sweet onions, thinly sliced

1/2 cup butter or margerine

1 cup (8 oz.) sour cream

1/2 cup milk

1/2 tsp dill weed

1/4 tsp salt

2 cups (8 oz) shredded cheddar cheese, divided

1 egg, lightly beaten

1 can (14 oz) cream-style corn

1 pkg (8 oz) corn bread/muffin mix

4 drops hot pepper sauce

In large skillet, saute onions in butter until tender.  In small bowl, combine sour cream, milk, dill weed, and salt until blended.  Stir in 1 cup of the cheese.  Stir into the onion mixture; remove from heat and set aside.

In a bowl, combine the egg, corn, cornbread mix, and hot pepper sauce.  Pour into a greased 9x13 baking dish.  Spoon onion mixture over top. Sprinkle with remaining cheese.  Bake uncovered at 350 for 45-50 minutes, or until top is set and lightly browned.  Let stand for 10 minutes before cutting.

Hummus

LOVE this stuff!!

1 can garbanzo beans, drained and rinsed

1 can black beans, drained and rinsed

3 garlic cloves, crushed

1 lime, squeezed

cilantro to taste (I use almost a whole bunch)

3 T tahini paste (I leave this out)

dried red pepper to taste

salt and pepper to taste (start with 1/2 tsp salt at least)

Blend all ingredients in a food processor or blender and chill.  If you are using a blender, you may need to use a little water and/or oil to get it to blend.  Serve with chips or veggies.

Chinese Cabbage Salad

This was pretty good - I would use about 1/3 as much ramen next time.  I also added bean sprouts and snow peas.  You could always add chicken too!

http://jamiecooksitup.net/2011/08/chinese-cabbage-salad/

Minestrone Soup

This is a family favorite. The veggie amounts are an estimate, and I just usually add what looks good. Hope you like it!

1-2 lbs. ground beef- cooked

1 small onion- diced

1 quart stewed tomatoes

2 cups chopped cabbage

3 medium carrots (or a couple handfuls of baby carrots)- diced

3 stalks celery- diced

1 can beans (recipe calls for kidney, but I use black or northern)

1 small zucchini- sliced

1 c. frozen corn (or 1 can)

4-5 cups water

1/2 cup red wine vinegar

2-3 tsp. beef bouillon

1/2 tsp. each salt, basil, marjoram, and oregano 

optional... add 1 cup uncooked macaroni or 1/3 cup barley

Combine all ingredients in a large stock pot and bring to a boil.  Reduce heat and simmer 15-20 minutes  or until veggies are tender. Serve with a sprinkle of Parmesan cheese.

Cabbage Salsa

I love this salsa!  It is really different and so fresh tasting.  I got if from the Jones Design Company blog a little over a year ago and have made it half a dozen times. I will be ordering cilantro again next week if you want to save your cabbage and make this then.

1 small head of cabbage
1 bunch of cilantro
3-4 Roma tomatos
1 small onion
1 lime
Lawry's or Johnny's seasoning salt

Finely chop cabbage, onion, and tomatoes and add to large bowl.  Strip cilantro leaves from stems and finely chop, then add to bowl.  Add the juice of one lime and generously season with seasoning salt.  Best eaten within 24 hours.

Chow Mein (similar to Panda Express)

I just tried this new chow mein (like Panda Express -- so really lo mein?) tonight.  I really liked it, though I would have doubled the vegetables for my tastes (the kids liked it as it was).  It used the bean sprouts, celery, cabbage, and green onions.  I also ate some persimmon on top.  And steamed snow peas to eat on the side.  The recipe is here.

Stuffed Cabbage Rolls

1 1/4 lb. ground beef (can make some of this ground pork if you wish)
2 t. salt
1/2 tsp. pepper
3/4 cup cooked rice
1 small onion, grated
2 8-oz cans tomato sauce
12 large cabbage leaves
2 T shortening
1/4 cup brown sugar
1/4 cup lemon juice

Combine meat, salt, pepper, rice, onion, and one can tomato sauce.  Blanch cabbage leaves in boiling water for 3-4 minutes.  Drain.  Place equal portions of meat mixture in center of each cabbage leaf.  Roll up, tuck in ends.  Brown in hot shortening in heavy skillet.  Mix remaining can of tomato sauce with brown sugar and lemon juice.  Pour over rolls.  Simmer, covered, 1 to 1 1/2 hours.

Stir-fried Basil Chicken

The fresh basil really makes this dish, but I've made it with the seasoning when I don't have it fresh.  

2 T water

2 T soy sauce

4 tsp. sugar

1 3/4 lbs.  boneless, skinless chicken breasts, cut into strips

3 green onions, sliced

4 tsp. canola oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (or to taste)

1/2 lb. snow peas

1/2-3/4 c loosely packed fresh basil leaves, thinly sliced

Cooked white rice

1. In a large resealable bag, combine the water, soy sauce and sugar; add chicken.  Seal bag and turn to coat. Refrigerate for 30+ minutes.

2. In a wok or skillet, stir-fry the onions in 1 tsp. oil until crisp-tender. Stir in the garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.

3. Drain and discard any marinade from chicken.  In the same wok, stir-fry the chicken in 3 tsp. oil for 4-5 minutes, or until juices run clear.  Meanwhile, in another pan, steam the snow peas to desired tenderness (doesn't take long).  Add onion mixture to chicken. Stir in basil; heat through.

4. Serve chicken over steamed snow peas and rice.

Persimmons

The tomato-shaped orange fruits in your bags today are Fuyu Persimmons.  They can be eaten hard as they are now, or allowed to ripen/soften on your counter, in which case they'll become more sweet.

I've never had them before - I tried one today and I thought it tasted a little bit like an apple-banana-pear-nectarine mix, only very mild.  I think I'd like to see how they taste after ripening a bit.      Sounds like they would be good for jam or smoothies.  I diced some and ate it atop my Chow Mein tonight, and I liked that better than eating it alone. Let me know what you try!

Beets

To prepare your beets, shave off the rougher sections of the outside, and then either...

1. Cut in 1/4-1/2 inch slices and boil or steam until fork tender. (My kids like this way best - tastes like canned beets.)

2. Cut in 1-inch square pieces, toss with olive oil and roast in 350 oven for about an hour, or until edges start to turn black.  Sprinkle on some sea salt and serve.

Grandma Kobiashi's Boiled Chicken

This is a family favorite.  

2 cups water (or slightly less to make it more rich)

1 cup soy sauce

1/2 cup sugar

Fresh grated ginger (about 2-3 T)

Chicken thighs (boneless, skinless)

Mix together ingredients in a large pot, doubling or tripling the sauce as needed to cover the thighs.  Bake in 400 degree oven for 40-50 minutes, or until done.  Serve with white sticky rice.  Also good with lettuce (wraps) and cashews. 

Meatballs with Cucumber Sauce on Flatbreads

I just tried Meatballs with Cucumber Sauce on Flatbreads last week (from BHG).  It is a nice mix of spicy and cool. I used lime wedges as a garnish (instead of lemon) and cut way back on the crushed red pepper (maybe 1/8 tsp?).  The best part was that my husband and I could enjoy this unique recipe without having to cook something else for the kids.  Their version of the meal was plain meatballs, plain cucumbers, and warm flatbreads with honey butter.

Spinach Salad 3

We always serve this one at Christmas - it is pretty with the pomegranates on top.

SALAD
1 head of lettuce
Spinach
1/2-3/4 lb. swiss cheese (grated)
1/2-3/4 lb. bacon, fried crisp and broken up
1 pomegranate (seeds)

DRESSING
2 tsp. poppyseeds
3/4 cup white vinegar
3/4 cup sugar
1 1/2 cup oil
3/4 T dry mustard
1 1/2 tsp. salt
1/2 cup red onions (sliced thin)

1. Mix all dressing ingredients except onion in blender.  Then add onion and marinate overnight.
2. Assemble individual servings on salad plates.  Drizzle with dressing and top with pomegranate seeds.

Spinach Salad 2

SALAD
Spinach
Red onions
Cucumber, peeled, sliced, and quartered
Mushrooms, sliced
Bacon bits
Asiago cheese
Feta cheese
Glazed pecans (3 T butter, 1/2-3/4 cup brown sugar, 1/2 cup pecans)
Seasoned croutons

DRESSING
1 cup oil
3/4 cup sugar
1/3 cup cider vinegar
1 T dry mustard
1 tsp. salt
1 T + 1 tsp dry minced onion
1 T poppyseed

1. Combine dressing ingredients and chill.
2. To make the pecans, combine pecans, brown sugar, and butter in a small skillet.  Heat over low-medium heat just until the butter melts and combines with the brown sugar and begins to adhere to the nuts - use a spoon to scrape the butter/sugar mixture onto the pecans.  Remove to a plate and let cool.  The sugar will stay crumbly.
3. Assemble salad and add dressing just before serving (you won't need even half of the dressing).

Spinach Salad 1

This is my go-to spinach salad.  I make the dressing and it keeps in my fridge for at least a month.

SALAD
Spinach
Diced Avacado
Diced Fruit (Any combination of the following:  Berries, Pears, Grapes, Nectarines, Mango)
Crumbled Cheese (Feta or Blue Cheese)
Candied Walnuts (sugar + walnuts)

DRESSING
1/2 cup balsamic vinegar
1/4 cup apple cider vinegar
2/3 cup vegetable oil
2/3 cup sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/3 cup jam or jelly (I like orange marmalade or plum)
1 T poppyseeds

1. Combine dressing ingredients and chill.
2. To make the candied walnuts, place chopped walnuts (1/2 cup) and sugar (2 T) in a skillet and turn heat to medium-high.  When sugar begins to melt, start to stir and continue stirring until the sugar is carmelized and the walnuts are nicely browned.  Let cool on a plate or piece of foil.  Once cooled, break into pieces.
3. Assemble the salad and drizzle with dressing just before serving.  Caution: A little of this dressing goes a long way - only use a little bit and add more if needed.

Roasted Potatoes (so easy, delicious, and even pretty)

2 Sweet potatoes or yams
10 Red potatoes
Olive Oil
Seasoned salt

Wash both kinds of potatoes, peel sweet potatoes, then cut into bite size pieces and toss in a bowl with olive oil and seasoned salt.  Spread onto jelly roll pan and bake at 350 for about 35-45 minutes, test with a fork.

Awesome Sweet Potato Casserole

So sweet, definitely more of a dessert.  Find it here.

Hot Pepper Jelly

Find this recipe here.

I'm going to use this recipe with some modifications - I'll just use jalepenos and red peppers since that's what we have, and leave in some of the jalepeno seeds to give it some kick.  Probably also will follow some of the advice in the comments.  

Celery Casserole

Okay, this is probably for the adventurous eater, but I love it!  Rich’s grandma served this to us outdoors on a brisk autumn day with warm blueberry muffins and fresh fruit – best lunch ever!!

1 to 1 ½ heads celery, chopped thin (think 1/3-1/2 inch pieces)

½ onion, chopped fine (I like using green onion, but Valencia, yellow, or red would also work)

1 can chicken (or chopped boiled chicken)

½ mayonnaise (or more if you wish)

1 T lemon juice

Chopped cashews (optional)

1 cup crushed potato chips

1 cup shredded cheddar cheese

Mix first six ingredients and spread in a 9X13 pan.  Top with chips and cheese.  Casserole should be thin.  Bake in 450 oven for 10 minutes.  

Spanish Rice

2 T vegetable oil

1 cup uncooked long grain white rice

1 onion, chopped

2 cloves garlic

½ green or red bell pepper, chopped

2 cups water or chicken broth

1 (10 oz) can diced tomatoes

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon cumin

Fresh or dried parsley to taste

Jalepeno, chopped, to taste (with or without seeds)

Heat oil in a deep skillet over medium-high heat. Saute onion, garlic, and pepper for a couple minutes.  Add rice and sauté until rice is nicely browned and onions are tender.  Stir in all other ingredients.  Bring to a boil, then lower heat, cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Stew Meat Fajitas (crock pot)

1 lb. stew meat (or any cut of beef – I get whatever is on sale!)

1 cup salsa

1 small jar mild chilies (or use some seeded jalepenos)

1 tsp cumin

1/8 tsp chili powder

½ tsp salt

Juice of one lime

Red onion, sliced thin (or yellow onion)

Red or green pepper, seeded and cut in strips

Cook all ingredients except red onion and pepper in crock pot on low for at least 6 hours.  Then take meat out, shred it, and return to pot. Saute red onion and red or green pepper strips in a little olive oil until onions start to carmelize and pepper is tender.  Sprinkle with sea salt.  Serve with fajita meat, along with cheese, sour cream, avocado/guacamole, extra salsa, tortillas, etc.

Creamy Tomatillo Dressing

1 cup mayo (I substitute ¼ cup of this with plain yogurt)

½ cup buttermilk

1 Ranch Dressing mix (dry)

2 cloves garlic

1 cup cilantro

3 tomatillos (husk and wash)

Cayenne pepper to taste (I only use about 1/16 tsp)

Mix all ingredients in a blender, then chill.

Cilantro Cream (Great on Fajitas)

2-3 TB fresh cilantro, chopped

½ cup sour cream

1 T red onion, finely chopped

1 T fresh jalepeno pepper, seeded, finely chopped

1 T fresh lime juice

¼ tsp. salt

Whisk together all ingredients and chill.

Banana Squash

Cut the squash into 2" squares, leaving the skin on.  Place skin side down on baking dish.  Put a pat of butter and salt/pepper on each piece.  Bake at 350 for approximately one hour, or until squash is tender.  

Chicken Salad Sandwiches

Croissants

Canned chicken breast, drained (or chopped boiled chicken)

Red grapes, sliced in half or quartered

Cashews

Celery, chopped into ¼-½ inch pieces

Lettuce

Mayonnaise

Garlic Salt

Place the chicken, grapes, cashews, and celery in a large bowl.  Add celery salt and mayonnaise to taste. Spread chicken mixture on sliced croissants with lettuce and serve.  

Chicken Bake

1 envelope onion soup mix (or cut up some onions and use less of this)

1/4 vegetable OR olive oil

1/2 tsp. garlic powder

2 lbs. chicken breasts, cut in one-inch cubes

1 lb. potatoes cut in small chunks

1/2 lb. baby carrots, cut in half

Mix together and put in a 9x13 baking dish.  Bake uncovered at 450 degrees for 45 minutes, or until potatoes are tender. Stir one time halfway through cooking.

Sharing our Recipes

Hello all!  A couple of you have sent me some great recipes to make with ingredients from the weekly co-op delivery.  I thought it was time to set this up so everyone can share their recipes with each other!  Also, I'd prefer not to send out the weekly "ideas" emails to everyone because I know how annoying it is to receive emails you don't need/want sometimes!  

So from here on out, I'll just post recipes here.  Please feel free to do the same!  And if you can, LABEL your recipe with the produce ingredients it uses so people can find it easily later down the road.  Thanks so much!