JICAMA SLAW

Ingredients

1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1 cup fresh pineapple, cut into tidbits
1/2 cup fresh squeezed lime juice or cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Fresh ground salt and ground pepper
1/4 cup finely chopped cilantro leaves

Directions

Place Jicama, cabbage, pineapple and carrots in a large bowl. Whisk together the lime or cocktail grapefruit juice, vinegar, ancho chili powder, honey, and oil in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving. Serves 8

Recipe courtesy of Bobby Flay
*some slight modifications have been made from the original recipe to help you use produce found in your Bountiful Basket

VEGGIE-STUFFED MEATLOAF

1 1⁄2 - 2 lbs. ground beef 
1 potato, peeled
1 large carrot, peeled
1 small zucchini
1 small yellow squash 
1⁄2 - 3⁄4 cup oatmeal

2 eggs
1 can diced tomatoes, flavored if desired Spices to taste, i.e., garlic, season salt like
Lawry’s salt, pepper, onion powder. 
1 can tomato sauce
Grated cheese, desired style

Grate potato, carrot, zucchini, and squash and put in a bowl with ground beef.
Add oatmeal, eggs and tomatoes to the bowl, mix together (feel free to use your hands). Put mixture into a cold electric skillet, and turn on to 300 degrees. Cook for about 30-45 minutes, then top meatloaf with tomato sauce and cheese. Cook an additional 5-10 minutes until cheese is melted. Check with meat thermometer to make sure meat is fully cooked. Enjoy!

Recipe by Melanie Jewkes
extension.usu.edu

NO-BAKE SUMMERY LASAGNA

INGREDIENTS

• 1/2 cup cottage cheese
• 3 tablespoons grated Parmesan 
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil 
• Coarse salt and ground pepper 
• 8 lasagna noodles, broken in half crosswise 
• 1 small garlic clove, minced 
• 2 pints grape tomatoes, halved (or equivalent of other tomatoes)
• 2 zucchini  or yellow summer squash (about 1 pound total), halved if large and thinly sliced 
• 1 tablespoon torn fresh basil leaves, plus more for serving
• DIRECTIONS
• In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil
• Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with fresh basil.

Recipe modified from marthastewart.com

Submitted by Melanie Jewkes

VERSATILE MARINARA

2-3 Tbl olive oil
1 medium onion diced
2-3 cloves garlic minced or pressed
3-4 tsp Italian seasoning
2 cans tomatoes
1 can tomato paste
2 tsp sugar
2-3 tsp salt (I usually use about 2 1/2 and add more if needed)
1/4 tsp ground pepper
water to thin and make perfect

 Add oil to a 12" skillet or pot, add diced onions cook until translucent. Turn down heat and add garlic. Next, add Italian seasoning. Warming it in the olive oil will wake up the flavors. Add 2 cans of tomatoes. You can use diced or crushed. I even like the italian stewed for this recipe. Mix it up and see what you like. If you want to substitute fresh tomatoes I have found about 3 tomatoes equal 1 can. Add tomato paste not sauce. Stir this together, sauce will be thick. Add sugar, salt and pepper. Now thin with water to the consistency you prefer for your recipe.  Start slow and add don't go crazy all at once. I will often use the small can of tomato paste to add my water. A little more for a sauce over pasta, a little less for lasagna or meatball sandwiches.  It will need to simmer for 1 hour on a very low heat if you are using it for a pasta sauce. If you want lasagna or meatball sandwiches it will have time to simmer as the lasagna cooks or with the meatballs in the crock pot.

Meat Sauce

If I want a meat sauce, I really like this with Italian seasoned ground turkey and Italian seasoned sausage, about 1/2 lb each. Brown and drain fat before adding onion and garlic. Can be done with lean ground beef as well.

Love, love, love this for lasagna. 

Lasagna

It makes one 9x13 casserole dish. It takes nine cooked lasagna noodles three lasagna noodles across with three layers. Start with a little sauce on the bottom, layer three cooked noodles side by side and cover again with sauce. Next layer three more noodles across the sauce and add a cheesy layer (directions will follow). Top with three more lasagna noodles and with remaining sauce. Sprinkle with about 2 cups part-skim low moisture mozzerella and a little parmesan cheese or romano if you have it. Cover and bake 40-50 minutes @ 350. Remove foil and allow to cook 5 minutes more to brown the top layer.  Allow to cool 10 minutes, this will help to cut and serve if you give it time to set up.
Cheesy layer
1 cup  low fat ricotta
1 cup  low fat cottage cheese
1/2 cup shredded mozzerella
3 tsp italian seasoning
1 egg
Stir to combine and use as second layer in lasagna

*Garnish finished lasagna with ribbons of fresh basil.

Meatball Sandwiches

For this I make the sauce and add it to a crock pot. Add prepared meatballs to the sauce. (If you want to control the fat and salt content you can make your own meatballs and add them. They need to be partially precooked) If you are looking for a meal to have ready after a busy day with easy prep Costco Italian Meatballs work great in a pinch. Cook on low for 4-6 hours. If meatballs are completely cooked it can been done in about 2 hours.

Now all you need is some good rolls and provolone cheese. Sometimes we toast the bread and melt the cheese with the oven broiler but,
sometimes we don't. How would you do it?

Are you a fan of grilled onion and mushrooms? They make a great addition to this recipe.

CUCUMBER SALAD

Ingredients

2

medium cucumbers, thinly sliced

1/3

cup cider or white vinegar

1/3

cup water

2

tablespoons sugar

1/2

teaspoon salt

1/8

teaspoon pepper

Chopped fresh dill weed or parsley, if desired

Directions

• 1Place cucumbers in small glass or plastic bowl.
• 2In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• 3Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Recipe:  bettycrocker.com

STRAWBERRY SPINACH SALAD WITH SWEET LEMON DRESSING

Ingredients

For the salad

• 8 oz. fresh baby spinach, rinsed
• ⅓ cup chopped walnuts
• 1 pint sliced strawberries

For the dressing

• 1 Tablespoon fresh lemon juice
• 2 Tablespoons white wine vinegar
• ¼ cup sugar
• 1 Tablespoon vegetable oil

Instructions

1. In a large bowl combine spinach, walnuts, and strawberries.
2. In a jar, combine lemon juice, vinegar, sugar, and oil. Shake until well combined. Store in the fridge until ready to serve. When ready to serve, give the jar a shake, pour dressing over spinach, and toss to combine.

Recipe:  neighborfoodblog.com

CROCK POT GARLIC ROASTED RED POTATOES

• INGREDIENTS
• 3 lbs red potatoes
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup cream cheese with chives and onions (from an 8-ounce tub)
• 1/4-1/2 cup milk

Directions:

1. 1
   Halve or quarter potatoes as necessary to make similar size pieces.
2. 2
   Place in a 4 to 6 quart crock pot.
3. 3
   Add garlic, oil, salt and water; mix well to coat all potato pieces.
4. 4
   Cover and cook on HIGH for 3-1/2 to 4-1/2 hours or until potato pieces are tender.
5. 5
   With a fork or potato masher, mash potatoes and garlic.
6. 6
   Stir in cream cheese until well blended.
7. 7
   Stir in enough milk for soft serving consistency.
8. 8
   Serve immediately, or cover and hold in slow cooker on LOW setting for up to 2 hours.
9. 9
   I have used a 3 ounce piece of cream cheese, cubed, in place of the tub of cream cheese and chives and onions.
   
   
   RECIPE:  Food.com

JICAMA BLACK BEAN SALAD

Ingredients

1 can corn, drained  

2 cans black beans, rinsed and drained

1 cup diced jicama

1-2 avocado, diced

Juice of 2 limes (about 1/4 cup)

1 1/2 tsp cumin

Dash of salt and pepper

Instructions

In a medium sized bowl combine corn, black beans, jicama, and avocado.  In a separate bowl, whisk together lime juice and cumin.  Pour juice over bean and corn mixture.  Season with just a dash of salt and pepper.  Chill in the fridge for 30 minutes to an hour before serving.

Recipe from sweettreatsmore.com

CAULIFLOWER CEVICHE

INGREDIENTS
1/4-1/2 head of cauliflower
2-3 small or medium tomatoes
1/2 bunch of cilantro, chopped
5 limes, juiced (may need less or more depending on how mu
1/2 cucumber, diced
1 onion, chopped finely
1-2 larve avocado, diced


INSTRUCTIONS
Cut the stems from the cauliflower and discard (may use in a different recipe).  Boil the cauliflower for just a few minutes until tender but still firm.  Drain and dice the cooked cauliflower. Combine cauliflower, onion, and lime juice (adjust the amount of lime juice if needed so that it is not too liquid).  Rest for 45 minutes.  Add remaining ingredients and serve.

PASTA RE-DEEMED

INGREDIENTS: 

*Whole Grain Pasta (Whichever variety you like best)

*Roma Tomatoes, chopped large (Enough for approx. 2 cups)

*Zucchini, chopped slightly smaller than the tomatoes (Enough for approx. 1 cup)

*Pepperoncini, sliced (Enough for approx. 1 cup)

*Butternut Squash, peeled and chopped to match zucchini size (Enough for approx 1 cup)

*Mozzarella Cheese, cut into dice sized chunks

*Minced Garlic

*Fresh Basil

*Olive Oil

DIRECTIONS:

1. Chop all of the vegetables and the cheese and set aside.

2. Boil the squash in a small pot of water until tender (approx. 5 min.)  Boil a large pot of water for the noodles at the same time.

3. Heat a large pan with a few tablespoons of olive oil on Medium (adjust temperature as needed.)

4. Saute the garlic, zucchini, pepperoncini, and tomato until tender.  Add the squash.  Keep warm.

5. Cook the noodles.  Drain and coat lightly with olive oil.  Lightly salt, if desired.

6. Toss a desired amount of hot noodles to the sauteed vegetables (I like it 50/50).

7. Add Mozarella Cheese and stir it around to create pockets of melted cheese.

8. Top with fresh basil (hand ripped, or chopped).

9. Enjoy!

Recipe by: Camille Deem

POTATO, KALE & KIELBASA SKILLET

INGREDIENTS

• 3 TBSP Olive oil
• 1 big onions, sliced thick
• 2 tablespoons soy sauce
• 1 Tbsp chopped garlic
• 1- ½ tablespoons balsamic vinegar
• 2 lbs of kielbasa, sliced
• 2 lbs assorted baby potatoes, sliced same size as kielbasa
• Chopped scallions for garnish
• Salt and pepper

DIRECTIONS 

1. Heat some olive oil in a large pan over medium high heat. Add the onion slices, along with a couple pinches of salt. Cook for 10 minutes, stirring occasionally. Stir in the soy sauce and balsamic vinegar. Cook for 2 minutes more, and transfer to a bowl.
2. Wipe out the pan with a paper towel, and add a little more olive oil, along with the kielbasa and potato slices. Cook over medium-high heat for a couple minutes. Cover with a lid and turn the heat to medium-low. Cook for 20 minutes, stirring occasionally. Let the fat from the kielbasa slices render and flavor the potatoes. If the potatoes or kielbasa start to brown too quickly, add a splash of water and continue to cook. Cook until the kielbasa is browned and the potatoes are tender.  Add the shredded kale and the cooked onions for the last few minutes of cooking. Season with salt and pepper.  Transfer to a serving platter and garnish with chopped scallions.

Modified from Chef Julie Yoon chefjulieyoon.com

ZUCCHINI SPICE BREAD

INGREDIENTS

• Nonstick cooking spray 
• 1 large zucchini 
• 1 cup packed light-brown sugar 
• 2 tablespoons granulated sugar 
• 2/3 cup vegetable oil 
• 2 teaspoons vanilla extract 
• 2 large eggs 
• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1 1/2 teaspoons ground cinnamon 
• 3/4 teaspoon ground nutmeg 
• 1/4 teaspoon ground ginger 
• 1/8 teaspoon ground cloves 
• 3/4 teaspoon salt

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
   
   
   recipe:  marthastewart.com

CURRIED BUTTERNUT SQUASH & PEAR SOUP

INGREDIENTS
(1)  2 lb butternut squash
2  firm ripe bartlett pears
1 onion, diced
4 cups reduced sodium chicken broth
2 cloves garlic, minced
2 tsp minced fresh ginger root
3 tbsp unsalted butter
1 tbsp curry powder
1tsp salt
1/2 cup half and half


DIRECTIONS

1. Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Recipe credit:  allrecipes.com

SIMPLE ROASTED GARLIC CAULIFLOWER & POTATOES

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

This dish is especially beautiful when made with a variety of cauliflower that are all different colors. 

Serves: 8

Ingredients

• 6 cups cauliflower florets
• 2 cups potatoes, thinly sliced (1/4" thick)
• 6 garlic cloves, sliced
• 4 tablespoons extra virgin olive oil
• 1 teaspoon rubbed sage
• salt and pepper to taste

Directions

1. Preheat oven to 425 degrees.
2. Toss all ingredients together. Place on parchment paper lined baking sheet in a single layer. Roast until just tender, about 20-25 minutes.

Recipe credit:  jeanetteshealthyliving.com

CARIBBEAN SHRIMP AND RICE WITH BROILED PINEAPPLE

Caribbean Shrimp

1 teaspoon garlic, chopped 1 cup onion, chopped
1 tablespoon olive oil
1 teaspoon ground cumin 1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 (14-oz.) can diced tomatoes, I used canned, fire-roasted 1 cup coconut milk
1 cup milk
1⁄4 cup cilantro, chopped
1 pound shrimp, raw, peeled and deveined
1 -2 teaspoons hot sauce
In a large skillet over med-high heat, cook the garlic and onion in the oil until the onions are tender, about 5 minutes. Add cumin, paprika, salt, pepper, tomatoes, coconut milk, and milk. Heat for about 1 minute, stirring occasionally. Add cilan- tro and shrimp. Add hot sauce to taste. Cook over medium heat for 2 minutes until shrimp are pink.

Perfect Microwave White Rice
2 cups long grain rice 31⁄2 cups water 11⁄2 teaspoon butter or olive oil Salt
Place all ingredients except salt in a large microwave safe bowl. Rice doubles in size during cooking so choose a container large enough to accommodate final product. Microwave uncovered on high for 10 minutes. Then microwave uncov- ered on medium-low for 15 minutes. Do not stir rice at anytime during cooking process. Season with salt and fluff with a fork before serving.

Broiled Pineapple
1 can sliced pineapple rings 1⁄4 cup brown sugar
4 tablespoons butter, melted 1⁄2 teaspoon cinnamon
Place pineapple on sprayed broiler pan. Mix sugar, butter and cinnamon. Spoon onto pineapple. Broil, 4 inches from heat, for 4-5 minutes until bubbly. Extra splurge: make it a dessert by adding a scoop of vanilla ice-cream. 

Recipes by Lisa Rice