Sunday, July 24, 2011

Recipe SHARE

What did you do with your box this week?

I enjoyed the sprouts A LOT! I made lots of sandwiches with them. I put sprouts in salads & on our chalupas, in my tacos...basically everywhere. I LOVE THEM! 

Anna made this with her Zucchini's


Next week we'll be getting a new vegetable, a trial size, that we haven't had in our box before.  A person in the group has asked for it and we are gonna try it out. We are getting BEETS!

Know any good recipes or ideas on what YOU LIKE TO DO with Beets?

Tuesday, October 12, 2010

A Fall Favorite!

If you still have your butternut squash or want to get one, this recipe has become a fall favorite. With the flavors that is everything that eminates FALL, this recipe just reminds me of brisk nights, soothing brown & red colors on the tress & a nice warm dessert filled with cinnamon to warm your soul. OOOHHH I loved it.

from my favorite recipe site:


  • 3 cups mashed, cooked butternut squash
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup margarine, melted
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup chopped walnuts


  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
  2. Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
  3. Sprinkle with chopped nuts and bake for 40 to 45 minutes.
TRY IT, you will lick the whole bowl!

Thursday, October 7, 2010

Recipes for your BOX

Your box had: romaine lettuce, broccoli, tomatoes, butternut squash, apples, bananas, honeydew, korean pears, and red plums.

Here are a few recipes for your veggies:

Crunchy Romaine Toss

Surprise Veggie is BUTTERNUT!!

Here are some fabulous ideas on what to do with your butternut:

Butternut Squash Casserole

Roasted & Curried Butternut Squash soup


Wednesday, October 6, 2010

Butternut Lasagna

Butter Nut Squash Lasagna


1 tbsp olive oil
1 (11⁄2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
Pinch of nutmeg
12 no-boil lasagna noodles
21⁄2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese, grated


Heat oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.

Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium- high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.

Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 13-by-9-by-2- inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.

Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Serves 8.

--posted by Amy Gold

Thursday, September 23, 2010


Learn all about Tomatillos from: What's Cooking

Use the Famous Cafe Rio Dressing from: Better in Bulk

What will you do with your Tomatillos?

Wednesday, September 22, 2010

Recipes for your BOX

For Broccoli, Potatoes & Green Onions

Broccoli Chowder

For Lettuce, Broccoli and Green Onions:

Crunchy Romaine Toss

For Broccoli:

For Tomatillos:

Share your favorite recipes of the week

New Food Blog to follow!

From Paige Nemrow:

Last night we tried a great new recipe! It was a salad that used ingredients from last weeks box that I was trying to use up: Spinach, Apples, Grilled Chicken and I substituted feta cheese for the gouda. My husband is not a big salad eater and he loved it! It can be found on this blog of a friend of mine in Utah.

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