This is the last Box of the season! Wow, I can't believe Thanksgiving is around the corner and the year is quickly sprinting to a close. I have thoroughly enjoyed participating in The Produce Box and plan on doing it again next year.
This last Box contains Raspberries, 1/2 lb. Bag of Roasted Peanuts, 1 lb. bag of Baby Spinach, Sweet Potatoes, Field Tomatoes and 2 Bell Peppers. I also added on a half bushel box of canning tomatoes.
With a half bushel of tomatoes, I of course will be making an abundance of tomato sauce to freeze. 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. Also I have pureed most of the sauce since my family perfers a less chunky sauce. This time around I will also be adding one can of tomato paste.
Again I cut the White Chicken Chili from my menu. Oh well I'm sure I will eventually make it, and more than once, during the course of the winter.
Wednesday, November 17- Soup and sandwiches due to extra activities this evening.
Thursday, November 18- The Steak Fajitas from last week got bumped to tonight. Which works out well considering I will need to pick my daughter and her friends up form a Brownie meeting this evening.
Friday, November 19- I will make Warm Bean and Sausage Salad. I believe I have made this in the past and enjoyed it. I will be omitting the olives and substituting the turkey sausage with pork sausage. I will using the spinach provided in my box.
Saturday, November 20- I am in the mood for homemade Fish and Chips. So with my husbands assistance I will be preparing a favorite Alton Brown recipe for the fish. With all the grease I am thinking of perhaps serving a side salad along with the fish in place of french fries. We'll see if my husband approves of that suggestion.
Sunday, November 21- If whole chicken is on sale I think I will pick one up and bake it tonight. I'll serve it with Candied Sweet Potatoes with Apples. I am thinking easy and of course slow cooker comes to mind. Therefore, I will prepare Slow-Roasted Rosemary and Garlic Chicken.
Monday, November 22- Tonight I will prepare Spicy Beef Noodle Bowl.
Tuesday, November 23- This may be leftover evening or take out. With Thanksgiving cooking right around the corner as well as out of town guests arriving, I am going with simple and easy tonight.
**pictures from BHG and Cooking Light for illustration purposes only**