October 12- October 18

Our Produce Box consists of the following:

• Raspberries
• Grape Tomatoes
• Kale
• Green Peppers
• Zucchini
• Sweet Potatoes
• Spaghetti Squash

My oldest daughter enjoys snacking on the raspberries.  I will make Zucchini Bread with my zucchinis.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutritional Information

Servings Per Recipe: 24
Amount Per Serving
Calories: 216  Total Fat: 10g Cholesterol: 26mg Sodium: 165mg Total Carbs: 29.4g Dietary Fiber: 0.7g Protein: 2.6g

Wednesday, October 12- I made this recipe before and it was well received.  On a rainy day the idea of making this soup seems appropriate.
 

Italian Sausage & Potato Soup

• 1 pound Italian sausage
• 3/4 cup chopped onion
• 1 slice pancetta bacon, diced
• 1 1/4 teaspoons garlic, minced
• 1 cube chicken bouillon ( I will be using Better than Bouillon)
• 4 cups water
• 2 potatoes, cubed
• 2 cups kale, rinsed and julienned
• 1/3 cup heavy cream

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
3. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Puree 1-2 cups of soup add back to saucepan.   Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Nutritional Information

Calories: 348  Total Fat: 26.6g  Cholesterol: 68mg  Sodium: 693mg  Total Carbs: 15.3g  Dietary Fiber: 2g  Protein: 12.1g

 

Thursday, October 13-  I have volunteered to deliver dinner to one of my neighbors after she recently gave birth.  I chose a meal which not only makes great leftovers but is simple to make for the masses.  I will be making Baked Ziti not only for my neighbor, but for our dinner as well.  I serve it along with fresh bread and a side garden salad.


Friday, October 14-  Last week we received Purple Sweet Potatoes in our Box.  I decided to let them "sit" for awhile to sweeten up.  Tonight, I will use them to make Sweet Potato Fries which will be served along with a grilled steak and green beans (which I had frozen from last week).  I found a simple sweet potato fries recipe on the food network which I will try.  After reading some of the reviews, I will increase the oven temperature for a crispier fry and reduce the chili powder in hopes that my girls will eat the fries!
Sweet Potato Fries (foodnetwork.com)

• 2 pounds sweet potatoes
• 1 tablespoon canola oil
• 1 teaspoon pumpkin pie spice
• 1 tablespoon low-sodium chili seasoning(I will reduce the measurement)
• Salt and pepper

Preheat oven to 400 degrees F. Line baking sheet with aluminum foil; set aside.

Use peeler to peel sweet potatoes. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.

Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.

Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.

Saturday, October 15-   With a late afternoon soccer game, I am thinking chicken fajitas and quesedillas for dinner.  I will use some of the green peppers from my Box to fry up along with onions to garnish the fajitas.

Sunday, October 16-  I am leaning towards an Alfredo sauce with the spaghetti squash along with the grape tomatoes and maybe even some zucchini (if I have any left after baking the bread). 
Alfredo Sauce

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

 Monday, October 17-  Tonight would make a good leftover evening.  I am assuming I will have some leftovers. 

Tuesday, October 18-  I am thinking pork and maybe my mother's Potato Pancake recipe (one of my favorite dishes!).  Depending on the weather I may grill the pork chops or bake them.  I will add the pancake recipe later.