Menu September 1- 7

I am looking forward to the first apple delivery of the season. My fruit laden box this week consists of 3 Macintosh Apples, 3 Gala Apples, 3 Granny Smith Apples, 4 Peaches, 3 Field Tomatoes, a personal Watermelon, a Sprite Melon and 5 Cucumbers. I also received 2 lbs. of Sweet Potatoes.

Notes about last week:

I eventually made all the meals I had set out to do last week, with some minor re-tuning. The soup was excellent! Below is my alternations to the recipe. Although it never cooled down, the homemade soup was a great alternative for dinner. I will definitely keep this soup recipe around!

Butternut Vegetable Chicken Soup

1/4 cup olive oil
1 cup finely diced onion
2 teaspoons minced garlic
4 large carrots, thinly sliced
2 cups peeled and cubed butternut squash
9-11 cups chicken broth
2 red potatoes, cubed
1/2 teaspoon dried thyme
1/4 tsp. Each- nutmeg, cloves, allspice & cayenne pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chopped baby spinach
2 (16 ounce) cans great Northern beans, rinsed and drained
3/4 cup half and half
Directions
1. Heat the oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
2. Pour in the broth. Stir in the red potatoes, thyme, salt, pepper and spices, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the spinach and great Northern beans, and simmer until the spinach is tender, about 10 minutes.

3. Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot. Stir in half and half and warm through.

What to do with my Box?
With all the fruit in this week's Box, I am left to my own devices to come up with exciting dishes to make for dinner.


I have intentions of making an apple pie with my fantastic homemade cinnamon crust to share at our Labor Day BBQ this weekend. I also am thinking of making some homemade applesauce (Spiced Slow Cooker Applesauce) with my girls. They love being my Sous Chefs! I also plan on making the Peach Cobbler Bread I have made before with rave results from my girls. This makes both a great dessert or sweet breakfast treat.

Wednesday, Sept. 1- Cheesy Grilled BBQ Chicken Wraps recipe at Kraftfoods.com will be dinner tonight. However, I will add diced red onion and warmed black beans to each wrap. Also I am simplifying dinner by using a refrigerator package of cooked chicken strips. The leftovers will be great for lunch too. **picture from Kraftfoods.com for illustration purposes**

Thursday, Sept. 2- Tonight couldn't be busier if I tried! Between a doctor's appointment, soccer practice, a Girl Scout meeting and a parent preschool orientation, I truly don't have the time to create a gourmet feast. So I am thinking the girls will have something quick and easy and my husband and I will fend for ourselves along the way.

Friday Sept. 3- Grilled Steak seasoned with the Chef Bobby Buzz's Espresso Rub (a bonus sample received in a previous Produce Box) served with Grilled Sweet Potatoes.

Grilled Sweet Potatoes
2 large sweet potatoes, sliced
1 apple - peeled, cored and thinly sliced
1/2 tsp ground cinnamon
2 tbsp brown sugar
1 tsp white sugar
drizzle of maple syrup
1/4 cup butter

Directions
1. Preheat an outdoor grill.
2. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Place on a large piece of aluminum foil. Drizzle with maple syrup and top with butter. Tightly seal foil around.
3. Place foil packet on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.
**Recipe originally from allrecipes.com with a few modifications**

Saturday, September 4- We will be heading out to the Western Wake Farmer's Market in the morning. I'll keep a lookout for zucchini and yellow squash. If I can get my hands on them, tonight's dinner will be Squash and Zucchini Burritos.

Sunday, September 5- We are having a backyard BBQ with friends to send off Summer. Cheeseburgers with slices of fresh tomato along with hotdogs, summer salads, apple pie and campfire S'mores.

Monday, September 6- Tonight we are having the Peach and Honey Chicken served over rice from last week's menu. With a little reworking of my menu plan I have finally gotten around to making this meal. I found this recipe online but wanted to change it up some.

Peach and Honey Chicken
Generous turn of Olive Oil
1 clove minced garlic
4-6 chicken breasts
1/2 onion, sliced
5 teaspoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1 cup water
1 lemon, thinly sliced
1-3 teaspoons cornstarch
2 teaspoons water
2 peaches, peeled and sliced

Directions

1. Heat olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook for a minute or two until the garlic softens and mellows.
2. Stir in the sliced onion. Cook and stir until the onion begins to soften, about 5 minutes, then stir in the honey, soy sauce, ginger, and 1 cup of water.
3. Add the chicken to the skillet, and bring to a boil over high heat. Reduce heat to medium-low, spread the lemon slices overtop, cover with a lid, and simmer until the chicken is tender and no longer pink, about 10-15 minutes.
4. Once the chicken has cooked, remove to a serving platter and keep warm. Dissolve the cornstarch in 2 teaspoons of water, and stir into the simmering sauce. Add the peaches, and chicken and cook until the sauce thickens and returns to a simmer. Pour sauce over chicken to serve.

Tuesday, September 7- With the leftover hotdog rolls from our Labor Day BBQ, I plan on serving grilled Italian Sausage Sandwiches with grilled peppers and onions. I'll also make some macaroni salad using up the rest of the tomatoes from my Box.

Menu August 25- August 31

This week's Produce Box contained 2 small Butternut Squashes, a personal Watermelon, 5 Peaches, 2 large Tomatoes, 1 Sprite Melon, a bottle of local Muscadine Grape Cider and 2.5 lbs. of Sweet Potatoes. My husband is eager to try the cider. If it's too sweet for our liking rather than use it as a drink, I'll use it in my cooking maybe to saute with or as a marinade.

Last week's menu was shaken up a bit. We treated our daughters to dinner out Saturday after a great day of soccer games. The butternut was used as the filling in homemade ravioli and the remaining puree was used in muffins.

The ravioli tasted like stuffed pumpkin pie pastas! The muffins didn't turn out quite like I had expected. They were very dense and not as sweet as I had hoped. I'm not sure if I would make them again.
As much as we love the marinated shrimp, again that meal had been scratched from our menu. There is always hope for this week! I kept the Mexican theme but in place of the Squash and Zucchini Burritos I made my delicious Chicken Enchiladas.

Chicken Enchiladas
1 lb chicken
4oz can of chopped green chile peppers
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan
3. Cook chicken through about 8-10 minutes.
4. While chicken is cooking chop onion
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder
6. While onion is cooking, dice up chicken
7. In a small bowl combine the can of cream of chicken soup, 1/2 cup of sour cream & 2 tablespoons of enchilada sauce. Mix and set aside.
8. Once onion is tender add chicken, green chilies, about 1/4 cup of sour cream mixture & enchilada sauce (add enough to add moisture to skillet about 1-3 tablespoons) Stir and Heat through.
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.
10. Add chicken mixture to tortillas and roll up, place seam side down in baking dish. (tortillas can be touching each other in dish)
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese
12. Bake in a 350 degree oven covered for 20-25 minutes then uncover and bake additional 5-10 minutes or until cheese is bubbly and lightly browned.

**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.

In addition to the peaches from our Box, my husband brought home fresh peaches he got from a co-workers farm. With all these fresh peaches, I plan on making one entree and a dessert, Peach Pound Cake.

Wednesday- Simplicity tonight. It's Mac N Cheese with fresh fruit for the girls and a grilled cheese sandwich or leftovers for me tonight.

Thursday- Since it's soccer practice tonight, set right in the middle of mealtime, I think I'll make something quick and easy. Cheeseburgers with Tortellini Salad and watermelon from our Box is on the menu.

Tortellini Salad
Cheese Tortellini
Diced mozzarella Cheese
Diced Salami
Tomato
Diced Pepper
Italian Seasoning
Salt and Pepper to taste
Italian Dressing

Cook tortellini per bag directions. Drain and rinse under cold water. Add noodles to large bowl. Add cheese, salami, tomatoes and seasonings. Pour dressing over mixture. Mix well. Refrigerate until cold. Before serving, stir salad and add more dressing if needed.

Friday- I will make one of my favorite dishes, Sweet Potato Casserole, served with pork chops and Southern Green Beans.

Sweet Potato Casserole
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup margarine, melted
1/2 tsp ground cinnamon
4 medium sweet potatoes, peeled and halved
1/2 cup sugar
1 1/2 tsp vanilla extract
1 large egg white
1 (5 oz) can evaporated milk

1. Preheat oven 350 degrees
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.
6. Bake for 45 min.
   

Southern Green Beans
4 slices bacon
1 large onion sliced
4 cans green beans
salt and black pepper

Fry bacon, remove bacon before it becomes crispy.
In bacon fat fry onion until tender.
Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.
Season with salt and pepper.
Add bacon.
Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

Saturday- I have intentions to make from last week's menu, the Grilled Shrimp Skewers. The recipe actually calls for apple but we have always omitted it. The spicy yet sweet flavors of the marinade are to die for! This has quickly become one our favorite ways to prepare grilled shrimp. I will serve it with perhaps some cheese and broccoli couscous and corn on the cob bought at DJ's Berry Patch, if there is any left. Between Soccer games and Birthday parties I might find myself too tired to cook. So this is my "removal" meal. Since I have all the ingredients on hand and the shrimp is frozen I can always hold this meal for another night. I can also use the corn with tomorrow's meal if necessary.

Sunday- Peach and Honey Chicken served over rice. I found this recipe online but wanted to change it up some. I hope my changes result in a tasty and savory dish.

Peach and Honey Chicken
Generous turn of Olive Oil
1 clove minced garlic
4-6 chicken breasts
1/2 onion, sliced
5 teaspoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1 cup water
1 lemon, thinly sliced
1-3 teaspoons cornstarch
2 teaspoons water
2 peaches, peeled and sliced

Directions

1. Heat olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook for a minute or two until the garlic softens and mellows.
2. Stir in the sliced onion. Cook and stir until the onion begins to soften, about 5 minutes, then stir in the honey, soy sauce, ginger, and 1 cup of water.
   
3. Add the chicken to the skillet, and bring to a boil over high heat. Reduce heat to medium-low, spread the lemon slices overtop, cover with a lid, and simmer until the chicken is tender and no longer pink, about 10-15 minutes.
   
4. Once the chicken has cooked, remove to a serving platter and keep warm. Dissolve the cornstarch in 2 teaspoons of water, and stir into the simmering sauce. Add the peaches, and chicken and cook until the sauce thickens and returns to a simmer. Pour sauce over chicken to serve.

Monday-With these cooler nights, I was inspired to make some soup (I'm longing for those cooler days of Fall.) I plan on making Butternut Chicken Vegetable Soup. I will be making some modifications to this recipe which will include substituting the kale with spinach, adding 2 cans of beans, using less broth and chicken broth and adding cut up chicken. Some crusty bread will go nicely with tonight's meal.

Tuesday- If the leftovers have not been devoured for lunches, then it's leftover night to make room for Wednesday's Box. But if the fridge is sparse, I am thinking a nice grilled steak with mashed potatoes and peas.

Menu for August 18- August 24

This week's Produce Box included 2 lbs. of Roma Tomatoes, 2 Bell Peppers, a Banana Pepper, 5 Peaches, 1 lb. of Red Potatoes, 2 Butternut Squashes, 1 lb. of Grape Tomatoes and a Sprite Melon.

Wednesday- Tonight is a busy night with our family eating in "shifts" due to our crazy schedule. Therefore, the kids will be having some chicken nuggets with peaches and grape tomatoes and my husband and I will have chicken salad sandwiches tonight. I'll add some cut up grape tomatoes to our chicken salad.

Thursday- We will be having Mexican tonight. I'll make cheese quesadillas with a side of fresh tomatoes, from our Produce Box, for my girls while the grownups feast of Beef Tacos. I'll saute the some bell pepper from our Box in olive oil. If I find the time I'll whip up my husband's awesome salsa using the roma tomatoes and peppers from my box.

Friday- From last week's menu, I plan on making the Grilled Shrimp Skewers. The recipe actually calls for apple but we have always omitted it. The spicy yet sweet flavors of the marinade are to die for! This has quickly become one our favorite ways to prepare grilled shrimp. I will serve it with perhaps some cheese and broccoli couscous and corn on the cob bought at DJ's Berry Patch. (Picture reproduced from allrecipes.com)

Saturday- Tonight I am thinking of trying something different with my butternut squash. Our Produce Box newsletter had a recipe for Glazed Butternut Squash. I'm intrigued, we'll see. I'll serve it along with grilled chicken and oven rolls. (I'll post the recipe later on.)

Sunday- Tonight we will be having Grilled Rosemary Pork Chops accompanied with Southern Green Beans and Rosemary Red Potatoes.

Southern Green Beans
4 slices bacon
1 large onion sliced
4 cans green beans
salt and black pepper

Fry bacon, remove bacon before it becomes crispy.
In bacon fat fry onion until tender.
Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.
Season with salt and pepper.
Add bacon.
Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

Monday- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. Thereafter, I added my twist and viola! A sumptuous summer dish! Of course I'll only be making this dish if DJ's Berry Patch has the squashes.

Tuesday- There is good chance tonight will be leftovers to make room for our next Produce Box delivery!

Life is like a box of chocolates. You never know what you are going to get.

"Life is like a box of chocolates. You never know what you are going to get." Forrest Gump

Even when you stop and plan a week's worth of meals, sometimes life throws you a curve ball. Thankfully even the best laid plans are malleable and you can adapt. My menu last week took an unexpected turn after I learned I was traveling out of town for a funeral. So after Thursday, my menu was thrown out the window, I jetted off on an airplane and left my husband to fend for our daughters and himself. I guess it worked out well that we hadn't gotten a Produce Box delivery after all.

Now I am back home and once again thrown into that quandary of "what's for dinner?". Well I am eagerly looking forward to my delivery from the Produce Box tomorrow. I have begun to find inspiration from the content list for the Produce Box as well as from my kitchen cabinets, refrigerator, freezer and cookbooks. Also, since I didn't have a chance to whip up some of the meals from last week's blog, they too are inspiring me this week.

Back to Basics Aug. 11-Aug. 17

Back to Basics

The contents of this weeks Produce Box were not among my family's list of favorites. So we skipped this weeks delivery. Now what is a girl suppose to do without her weekly Produce Box? That brought me back to basics.

Before I discovered the Produce Box and later in the early winter, I will be left to my own devices to plan my weekly menu. Where do I start?

My freezer and refrigerator are my first stops. Based on what I have stock-piled from previous meat sales will begin to shape my weekly menu. Any fresh produce that needs to be used up? This too will influence my menu planning. My last kitchen stop will be my cupboards and pantry. A couple of cans of black beans? Might inspire me to make chili or a Mexican dish. Lastly, I take into account what I currently have on hand and delve into my cookbooks and the internet for final inspiration.

Of course outside factors will shape my weekly menu too. Wednesdays my husband is usually not home for dinner. Therefore, I plan a simple meal or even a meal he isn't too fond of that evening.

It is Summertime and fresh produce is bountiful at local farm stands and farmer's markets. I plan on making what has become a weekly stop for me at DJ's Berry Patch to pick up fresh fruits and vegetables.

Wednesday- My girls and I are on our own for dinner tonight. At present time I am not sure what simple meal I will whip up but a good guess would be grilled cheese sandwiches or breakfast for dinner. Or maybe I'll treat the girls to Chick-fil-a (their favorite restaurant).

Thursday- Today's meal was actually the last dinner I decided upon. I think reading a recent Facebook post from a friend planted the inspiration of tonight's dinner, Flour Tortilla Pizzas. I'll use shredded mozzarella cheese, my homemade tomato sauce, slices of fresh tomato & onion and sliced chicken to make these up. I will season and cook the chicken earlier in the day and then use slices for the pizzas. I will also add some herbs and spices to kick up the flavor for our pizzas! I buy chicken breasts in bulk at BJ's so we always have chicken on hand. I made up homemade sauce over the past 2 weeks, so that was already on hand. I picked up some of the fresh produce on my weekly visit to DJ's Berry Patch.

Friday- I plan on cooking up Risotto with Tomato, Corn and Basil along with some Italian Sausage for dinner. A bottle of wine and fresh bread will nicely round out tonights meal. I enjoy making homemade risotto so of course I have an ample bag in my cupboard. Since I had a weekly menu plan, I was able to pick up the produce for this recipe while I made my trip to DJ's Berry Patch.

Saturday- This has become one of my favorite new dishes, Squash and Zucchini Burritos. I discovered this dish through a friend. There after, I added my twist and viola! A sumptuous summer dish. I will not use all the tortillas for Thursday's meal so I will use the remaining burrito wraps for this meal. I had canned black beans and salsa verde in my pantry. And of course with some pre-planning, the produce I picked up on my trip to the farm stand.

Sunday- I plan on making Grilled Shrimp Skewers. The recipe actually calls for apple but we have always omitted it. The spicy yet sweet flavors of the marinade are to die for! This has quickly become one our favorite ways to prepare grilled shrimp. I serve it with the remaining risotto I made Friday and a green salad. I usually have frozen shrimp in my freezer.

Monday- Again I buy most of my meats in bulk at BJ's. Unless the local grocery store is running a particular sale on a certain meat I find the prices normally lower at bulk stores. With an extra freezer in our garage storage isn't a problem. I recently restocked pork chops.

Tonight we will be having Grilled Rosemary Pork Chops accompanied with Southern Green Beans and Rosemary Red Potatoes.

Southern Green Beans
4 slices bacon
1 large onion sliced
4 cans green beans
salt and black pepper

Fry bacon, remove bacon before it becomes crispy.
In bacon fat fry onion until tender.
Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.
Season with salt and pepper.
Add bacon.
Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

Tuesday- There is good chance tonight will be leftovers to make room for our next Produce Box delivery!

**pictures of food reproduced from allrecipes.com to depict recipe results**

August 4-August 10 Menu

My box arrived today!

This weeks box includes: 2 Eggplants, 2 large Field Tomatoes, 1/2 lb. of Garlic Bulbs, a personal Watermelon, Red Cabbage, Spaghetti Squash and 4 ears of Corn.

I also took a big leap and ordered 20 lbs. of Roma Tomatoes in anticipation of making homemade Tomato Sauce to freeze. Although a big undertaking, I am looking forward to having homemade sauce the next time I make an Italian meal rather than grabbing a store bought jar. I have adapted the Tomato Sauce to my family's preferences: shredded carrot, omit celery, replace spices with 2 tsp each Oregano, Basil & Rosemary, and after 2 hours of simmering I add 2 tsp pepper & 1 tsp of salt.

Wednesday- Today is breakfast for dinner. It's just me and the girls plus I making my vat of Tomato Sauce. I have found that the sauce could actually be doubled on the tomato and the rest of the ratios do not have to be adjusted since it is a very flavorful and hearty sauce. I cooked up about 40 tomatoes, about 3/4 of my box. I might make more sauce early next week or better yet maybe some more fresh salsa!

Thursday- I will be entertaining family this weekend. My brother and sister-in-law love Eggplant Parmesan. Therefore, I will be making my Eggplant Parmesan with the 2 eggplants and homemade Tomato Sauce (which I cooked up with last weeks Roma tomatoes and froze). A fresh garden salad, with my home grown cucumbers and tomato from my Produce Box, and a loaf of bread (maybe from Great Harvest Bread Company) will round out dinner nicely. Of course a good bottle or 2 of a Cabernet would put the meal over the top!

Friday- My mother and I will treat ourselves to take out while the rest of my visiting guests enjoy the Beer, Bourbon and BBQ festival.

Saturday- I am cooking for quite a crowd tonight. More family is arriving and we will dine on Grilled Apricot-Glazed Pork Chops, German Red Cabbage and Garlic Grilled Rosemary Potatoes (I purchased the potatoes at DJ's Berry Patch and of course used the fresh garlic from my Produce Box).
Garlic Grilled Rosemary Potatoes- my own original recipe
10 Red Potatoes
3-4 cloves minced Garlic
1/2-1 onion thinly sliced
Rosemary
Olive Oil

Boil potatoes until tender
Rinse under cold water
Quarter potatoes and place in lightly sprayed heavy duty foil packet
Add sliced onions
Sprinkle with Rosemary and the minced garlic
Drizzle with olive oil
Seal packet and place on preheated grill
Grill for about 10 minutes on each side

I got this awesome German Red Cabbage recipe from a neighbor.
Yield: 12 servings

1 medium sized head red cabbage, cored and sliced thin
1 medium yellow onion, sliced thin
1 Granny Smith apple, peeled cored and grated
1 cup unsweetened apple pure juice (not concentrate)
1 cup brown sugar
1 cup red wine vinegar
kosher or sea salt & pepper
¼ tsp. ground cloves
¼ tsp freshly ground nutmeg
1/4 tsp. allspice
olive oil
Cut red cabbage into quarters and cut out the core and slice thin
Peel onion, cut in half and slice thin
Grate apple
In a dutch oven, add about 1 generous turn of the pan of oil and heat.
Cook onions 2–3 minutes and add the red cabbage; braise the cabbage until just tender 3–5 minutes.
Season with kosher salt & freshly ground pepper, to taste
Add ground cloves, allspice and nutmeg.
Add caraway seed, if desired.
Add the brown sugar, apples, apple juice and vinegar.
Cover and simmer until the cabbage is cooked and tender—do not boil or overcook.
Cooking time is about 30 minutes. Serve with a slotted spoon.

Sunday- Depending on when my company leaves will be the determining factor as to dinner Sunday night. It will be an earlier dinner, so I am thinking of something on the simpler side. Grilled steaks with the left over cabbage and fresh corn on the cob might be the best option.

Monday- I plan on making Spaghetti Squash Lasagna. After cooking the squash, I'll probably do it again in the microwave, scoop out the squash. In a separate bowl mix together ricotta cheese, Italian seasonings and sauce (of course from my vat I made Wednesday). In a baking dish coat the bottom with some tomato sauce, then layer with squash, cheese mixture, either pan fried loose sausage or chop meat and mozzarella cheese. Repeat layers ending with squash. Finally spread sauce over top and sprinkle with mozzarella cheese. Bake until warmed through and cheese is melted (about 30-45 minutes). I'll serve this with a loaf of bread.

Tuesday- By this point I am assuming there will be a decent amount of leftovers. Then again with a house full of guests over the weekend it could all be gone now. If we have leftovers then I have dinner. If not I'll have to throw something together.

No Jalapeno Meal

Well I chickened out on the jalapeno dinner tonight. I did see a post from a fellow Produce Box blogger and decided to freeze my jalapenos for later use. Since I am not cooking my jalapenos I stopped by DJ's Berry Patch this afternoon for some red potatoes and fresh corn. Today I will serve Corn on the Cob along with Sour Cream Potato Salad (Boil potatoes until tender, Quarter potatoes, Mix mayo and 1/2 cup of sour cream into potatoes, add 2-3 cut up hard boil eggs, tomatoes, 3 chopped green onions, bacon bits and shredded cheddar cheese) and Cheeseburgers.