So, you’ve picked up your Bountiful Basket this week. Maybe you contributed for a few extras, too. Now comes the fun part – deciding what to make with all the awesome produce you just received. Here are a few recipes to help use the goodies in your Conventional basket and a few for the Grill Pack too. The recipes include family favorites and other recipes I would like to try. Hopefully a few will catch your eye, too.
Didn’t get a basket this week or don’t have Bountiful Baskets? No problem – you can still use these recipes with produce purchased at the farmer’s market or grocery store – it’s all in season now, readily available and prices out very well. Click on the BOLD colored recipe title to link directly to the recipes.
CONVENTIONAL BASKETS RECIPES:
Creamy Garlic Cauliflower Sauce by Foodie With Family. This is one of my all-time favorite recipes – it tastes AMAZING and is healthy to boot. This is the reason I selected cauliflower as my volunteer gift (you were thinking I was just weird, right?). I will pour this AMAZING sauce over Grilled Chicken and Penne pasta. If we have any left over, we will dip all manner of fresh veggies, crackers, Jalapeno chips, pretzels, etc. The sky is the limit with this addicting sauce. It also freezes sell. Oh, and did I tell you it tastes AMAZING?! It’s that good! If you only try one recipe from my list, this is the ONE!
Cauliflower Tots by Skinnytaste. These lovely little tots look like they could satisfy a junk food craving. I’ve been wanting to try these, but never seem to have enough cauliflower left to make them. Hmmm, wonder why (see the recipe above).
Crispy Brussel Sprouts with Garlic Aioli by Costa Kitchen. My Teens decided they liked brussel sprouts after trying these yummy, crispy veggies. The Garlic Aiolo puts them over the top.
Shredded Brussel Sprouts Salad by What’s Gaby Cooking. Uses brussel sprouts and avocado. Isn’t this a gorgeous salad? I’ll be giving this a try soon.
Yummy Grilled Zucchini by The Pioneer Woman. Grilled Zucchini is pretty darn good on it’s own, but the Lemon Salt may take this simple preparation to the next level.
Roasted Balsamic Vegetable Pasta Sauce by Mel’s Kitchen Cafe. Uses mushrooms & zucchini from the Conventional basket and Japanese eggplant, red peppers & yellow onion (in place of the red onion) from the Grill Pack. I’ve made this sauce a few times and really enjoy the flavors. I do blend the sauce to a smooth texture with my immersion blender. My Teens wouldn’t touch this with a 10-foot pole if I left it chunky. I’ve also frozen leftover sauce up to 2 months.
Roasted Vegetable Soup with Oregano by Good Cheap Eats. Uses grape tomatoes from the Conventional basket and Japanese eggplant & red pepper from the Grill Pack. Bonus: it uses up some of the celery we have in abundance. I love recipes like this one because it’s a “kitchen sink” type recipe – just use whatever you happen to have on hand. I bet it would be good if you added in mushrooms and zucchini from the Conventional basket. I can’t wait to give this a try.
Summer Macaroni Salad by Skinnytaste. Uses grape tomatoes and zucchini from the Conventional basket and onion from the grill pack. I love summer pasta salads.
Roasted Vegetable Pita Sandwich by Two Peas & Their Pod. Uses zucchini from the Conventional and red pepper & portabellas (simply chop the large portabellas) from the Grill Pack.
Cherry Clafouti – by A Reinvented Mom. Use 1-2 cups blueberries in place of the cherries.
Fresh Cherry Galette by MyRecipes.com. Can substitute blueberries, nectarines, peaches, apricots or plums (berries work well, too).
Super Moist Plum Cake by Pink of Perfection. Uses plums. Fruit-based cakes are some of my favorites.
Blueberry Custard Pie by One Hundred Dollars a Month. Uses blueberries. Sign me up for anything “custardy”.
Fabulous Banana Cream Pie by Jamie Cooks it Up. Uses bananas. Who doesn’t love Banana Cream Pie???
GRILL PACK RECIPES (some of the recipes above use Grill Pack items, too):
Easy & Quick Roasted Asparagus by Primavera Kitchen. This is a basic recipe similar to what I use. This simple preparation can be used for many different veggies (broccoli, cauliflower, brussel sprouts). I cook it on the grill when I don’t want to heat up the kitchen. My teens will eat almost any veggie if it’s roasted.
Refrigerator Asparagus Pickles by Andrea Meyers. I love pickled asparagus and this refrigerator version looks so easy to make. The hard part is deciding what to make with the single bunch of asparagus I received. Decisions, decisions.
Southwest Spiced Corn by Budget Bytes. The recipes calls for baking in the oven, but I would bet you could make this on the grill.
Taco Soup by A Reinvented Mom. Uses onion and you can substitute fresh corn for the canned corn; try adding some chopped red pepper.
Breakfast Apricot Crisp by Smitten Kitchen. You can eat this for breakfast – Smitten Kitchen said so and that’s good enough for me!
Almond Cream Cheese Apricots by The Kitchn. I can’t wait to try these!
What are your favorite summer produce recipes? Please share in the comments – I love to try new recipes.
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