May 4- May 10

This week's Produce Box includes:

• Kale
• Orange Sweet Potatoes
• 3 Tomatoes
• 2 Cucumbers
• Bok Choy
• Strawberries
• Fresh Mint (one bunch)

 As with any well designed plan, things don't always go as anticipated.  And last week's menu was no exception.  Some meals were reconfigured while others were completely skipped for another week.  Therefore, this week's menu contains some repeats from last week since I never had the opportunity to make them.  I did however, have the chance to make the Orzo Shrimp and Asparagus Salad.  First, it was a very tasty salad and a refreshing meal for a warm Spring day.  However, I think I would enjoy it more as a side dish rather than a main course meal.  I will keep it on the recipes to make again!

Of course my husband will be using the mint for Mint Juleps and/or Mojitas!

Wednesday, May 4- Since my husband isn't crazy for this sauce and he won't be home for dinner tonight, it's the perfect evening to make pasta with Cucumber Tomato Sauce and a loaf of bread.

Cucumber Tomato Sauce 2 WW Pts.

* 1/4 cup olive oil
* 2 cloves garlic, minced
* 2 teaspoons dried basil
* 1 cup chopped roma (plum) tomatoes
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon black pepper
* 4 1/2 teaspoons white sugar
* 1/4 teaspoon salt
* 1/2 cup chopped red bell pepper

* 2 cups diced cucumber
1. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook for a few minutes until fragrant, then stir in the dried basil, and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce like consistency, 10 to 15 minutes.
Nutritional Information:    Calories: 114 | Total Fat: 9.3g | Cholesterol: 0mg  * Sodium: 102mg  * Total Carbs: 8g  * Dietary Fiber: 1.3g  * Protein: 1g

**NOTE: I added some red wine and 2 tablespoons of tomato paste.  Also I used 2 small tomatoes from my box and 1 can of petite diced tomatoes to the recipe.**

Thursday, May 5-  In light of the fact it's Cinco de Mayo, it will be fajitas and quesidillas tonight!  I think I will use the delicious Alton Brown steak fajita marinade for this evening's dinner.  I'll chop up some of my tomato from my Box to garnish the fajitas.  I will also grill up some of the asparagus I got as an add on in my box.

Friday, May 6-  I found the recipe below on allrecipes.com but the added and changed it up a bit for my liking.  To make it more of a main caourse I added the Italian Sausage.  (If I have asparagus leftover, I will incorporate this into this evening's meal.)

Vegetable Hash

• 2 tablespoons olive oil-2
• Italian Sausage
• 1 tablespoon and 1 teaspoon butter
• 1lb. Yukon Gold potatoes, diced
• 1-2 small sweet potatoes, diced
• 1-2 shallots, finely chopped
• 1/2 each green and red bell pepper, diced

• 2 cloves minced garlic
• pinch salt
• pinch ground black pepper
• 1/2 cup chicken broth
• 1 cup chopped kale
• 1 teaspoon ground sage

Directions

1. Fry up sausage in pan.  Once cooked through remove from pan and cut up.  Keep warm.
2. Place butter in a large skillet over medium heat. Melt butter and mix in potatoes, and shallot. Season with garlic, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.  Half-way through cooking, add peppers.
3. Add broth to pan and Mix kale and sage into skillet. Continue cooking  15 minutes, until kale is wilted. 
4. Add sausage to pan and mix.  Serve and enjoy!

Saturday, May 7- Stir Fry using the bok choy is on the agenda will update with recipe later.

Sunday, May 8- Since it is Mother's Day, I am taking the day off from cooking and throwing it into my husband's lap!

Monday, May 9- This was one of those meals that got reworked last week.  So I will try again to make this tasty sounding meal I found on allrecipes.com.  I'll serve the meal along with a fresh green salad made from my Box contents.
Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Amount Per Serving  Calories: 567 | Total Fat: 11.9g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Calories: 567  Total Fat: 11.9g  Cholesterol: 59mg  Sodium: 1299mg  Total Carbs: 88.1g  Dietary Fiber: 9g  Protein: 28.3g

Tuesday, May 10- I haven't finalized my decision for tonight's meal.  It could be leftovers if I need to make room in the fridge.  Otherwise I will come up with something soon!

Wednesday, April 27- Tuesday, May 3rd

This week's Produce Box includes:

• 2 lettuces
• 2 quarts of Strawberries
• English Cucumbers
• Greenhouse Tomatoes
• Sweet Potatoes

I also ordered an add-on of asparagus.

Wednesday, April 27th-  I made this last summer, although this wasn't one of my husband's favorite recipes, I enjoyed using my cucumbers in an innovative way.  (Found on allrecipes.com)  I'll serve it over pasta along with fresh bread.  ***UPDATE- After spending the day delivering for the Produce Box, I am wiped out!  It's take-out and fresh strawberries for dessert tonight!**

Cucumber Tomato Sauce 2 WW Pts.

* 1/4 cup olive oil

* 2 cloves garlic, minced

* 2 teaspoons dried basil

* 1 cup chopped roma (plum) tomatoes

* 1 teaspoon onion powder

* 1 teaspoon garlic powder

* 1/2 teaspoon red pepper flakes

* 1/2 teaspoon black pepper

* 4 1/2 teaspoons white sugar

* 1/4 teaspoon salt

* 1/2 cup chopped red bell pepper

* 2 cups diced cucumber

1. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook for a few minutes until fragrant, then stir in the dried basil, and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce like consistency, 10 to 15 minutes.

Nutritional Information:    Calories: 114 | Total Fat: 9.3g | Cholesterol: 0mg  * Sodium: 102mg  * Total Carbs: 8g  * Dietary Fiber: 1.3g  * Protein: 1g

Thursday, April 28th-  I was going to make a Southwest Chicken Salad but instead of leftovers Tuesday I actually made that meal.  So I found on allrecipes.com tonight's meal, Orzo and Shrimp Salad with Asparagus.  I have adjusted the original rcipe my changes are reflected below.

Orzo and Shrimp Salad with Asparagus 7 WW Pts.

• 12 extra-large shrimp
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 quarts water
• 8 ounces orzo pasta
• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• Old Bay Seasoning
• 2 tablespoons extra-virgin olive oil
• 2 green onions, chopped
• 1 tablespoon white balsamic vinegar (regular will work too but darken the color of mixture)
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey mustard
• 2 tablespoons minced fresh basil
• salt and pepper to taste

Directions

1. Peel shrimp. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
2. Bring water to a boil over high heat. Season water with Old Bay. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water immediately (this will keep the asparagus from cooking and keep vibrant green color).
3. Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Friday, April 29th- I found this on allrecipes.com.  I'll the meal along with a fresh green salad made from my Box contents.

Easy Slow Cooker Pork Chops  12 WW Pts.

• 4 (1 inch thick) pork chops
• 1 tablespoon vegetable oil
• 1 cup sliced onions
• 1/4 cup chicken stock
• 1 (20 ounce) can apple pie filling
• 2 large sweet potatoes, peeled and cut into large chunks

Directions

1. In a large skillet, heat oil over medium-high heat. Season pork chops with salt and pepper, and then brown them in the hot skillet. Remove from heat.
2. Spray the inside surface of a slow cooker with cooking spray. Arrange sliced onions in the bottom, and place pork chops on top of onions. Pour chicken stock over chops, and top with apple pie filling. Cook on Low for 5 to 6 hours, adding sweet potatoes during the last 3 hours of cooking.

Nutritional Information     Servings Per Recipe: 4

Amount Per Serving  Calories: 567 | Total Fat: 11.9g | Cholesterol: 59mg Powered by ESHA Nutrient Database

• Calories: 567
• Total Fat: 11.9g
• Cholesterol: 59mg
• Sodium: 1299mg
• Total Carbs: 88.1g
• Dietary Fiber: 9g
• Protein: 28.3g

Saturday, April 30th- Tonight is our neighborhood block party!  Pulled pork, hush puppies and potluck sides and desserts! 

Sunday, May 1-  I will halve tonight's recipe to serve with our steak fajitas.  This is also a recipe I made last year to use up my cucumbers from both my Box and my garden.  If I still have cucumbers from my Box I will make Cool Cucumber Salsa; however, if I use them all up I'll still make the fajitas without this great salsa leaving it for another week when my box runneth over with cukes!

Cool Cucumber Salsa (from allrecipes.com) recipe reflects adjustments to reduce servings yield)

• 1 medium cucumbers - peeled, seeded, and chopped
• 1 medium tomatoes, chopped
• 1/4 cup chopped green bell pepper
• 1/2 jalapeno pepper, seeded and minced
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 1 teaspoons minced fresh cilantro
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/2 (6 ounce) package tortilla chips

Directions

1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Amount Per Serving  Calories: 151 | Total Fat: 6.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Nutritional Information

• Calories: 151
• Total Fat: 6.6g
• Cholesterol: 0mg
• Sodium: 217mg
• Total Carbs: 21.6g
• Dietary Fiber: 2.2g
• Protein: 2.8g

Monday, May 2nd- I am altering a recipe I found on Allrecipes.com with some of my own additions.  I made this amazing salad last Produce Box season and enjoyed it very much.
Southwest Chicken Salad
1 small can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups shredded Cheddar and Monterey cheese blend
3 tomatoes, chopped
Chopped romaine lettuce
Catalina salad dressing
Southwest Style Chicken
Corn chips

In a large bowl, combine the corn, black beans, cheese, lettuce and tomatoes. Add dressing and mix well. Cut up chicken and placed over salad. Add corn chips before serving.

I may buy prepared Southwest Style Chicken or if I have the time prepare my own.

Tuesday, May 3rd-  Maybe I'll make the cucumber tomato sauce I had planned last Tuesday.  Hmmm, I'll need to think about tonight's meal.

September 15- September 21

Today's Produce Box is the last box for the Summer season. In 2 weeks the Produce Box will be offering Fall boxes filled with local farm's Fall Harvests. I am excited to see what those offerings will include. This week I received 4 lbs. of Sweet Potatoes, 5 Cucumbers, 1.5 oz of fresh Basil, 2 large Onions, a pint of Grape Tomatoes, 3 Butternut Squashes and local Grape Cider.

I am thinking of using my Pumpkin Bread recipe and substituting the pumpkin with butternut squash. I'll let you know how that works.

Last week I used cucumbers in a tomato sauce. Something different to use up my abundance of cukes. My husband is not a cucumber lover so he didn't care for the addition of the cucumbers to the sauce. I however, thought the sauce was excellent. Of course I made a few alterations to the recipe. I added one can of crushed tomatoes, 1-2 tablespoons of tomato paste and ground beef Overall I enjoyed this sauce and am wondering if I could shred the cucumbers to hide them from my husband? Here is the link for the Cucumber-Tomato Sauce.

Wednesday, Sept. 15- Grilled steak served with Cinnamon Sweet Potato Fries. (The recipe calls for making them chips but I plan on baking them as fries and adding a little garlic powder and ground pepper to the mixture.)

Thursday, Sept. 16- With our crazy Thursday schedule, I am either opting for sausage hoagies on the grill or take out.

Friday, Sept. 17- Butternut Squash Risotto using my old stand by risotto recipe, with a few additions. First, I will add 2 cloves of minced garlic to the onion. Second, I will add cinnamon and nutmeg to my mashed butternut squash. Lastly, I will use a 1/2 cup of parmesan cheese. By the way my old and reliable risotto recipe can be found on the side of Harris Teeter Arborio Rice. I will add some cut up tomato to the risotto and some shrimp to round out the dish.

Saturday, Sept. 18- With yard work on the agenda all day, I would like to keep tonight's dinner simple. I plan to make the Cucumber-Tomato Sauce again using the shredded cucumber and a dash of chopped fresh basil over pasta along with a loaf of bread.

Sunday, Sept. 19- Seasoned Grilled Pork Tenderloin (I'll make up my own rub using some chopped fresh basil, lemon pepper, garlic powder, salt and chopped onion) with Grilled Sweet Potatoes. I made these potatoes a few week's ago and everyone (even the kids) ate these up!

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.

Monday, Sept. 20- I'll break out the crock pot tonight for Chili. I enjoy crock pot meals for the ease of preparing a sumptuous dish. With a little prep work in the morning by evening I will have an awesome and hearty meal!

Tuesday, Sept. 21- Most likely tonight will be left overs however, on the off chance all the left overs were already eaten for lunches I am thinking of pork chops and potato pancakes.

September 8- September 14 Menu

My Box contains 6 Tomatoes, 8 Apples, 7 Cucumbers and 9 Peaches.

I will be making Freezer Jam with some of the peaches. My oldest daughter loves snacking on the fresh peaches too. I love quick breads and will make up Apple Bread with some of the apples. I didn't make the apple sauce last week. So I will use the remaining apples from last week and some of this week's batch to make up the Spiced Slow Cooker Applesauce.

I will be making Cool Cucumber Salsa, something different to do with these cucumbers. In addition to the Box's cucumbers, my personal garden has been providing my family and neighbor with an abundance of cucumbers. Therefore, I have been looking for new and different ways to use them up.

Dinner this week is very simple and basic. We have some extra activities which will keep us busy and away from the kitchen. So I have planned for a very easy menu. So I apologize that my weekly planning is not very creative or interesting this week.

Wednesday- I am finally using up some of the hotdog rolls from our Labor Day BBQ to make Italian Sausage Sandwiches with grilled peppers and onions along with macaroni salad (with diced up fresh tomato).

Thursday- Simplicity tonight, hotdogs and the remaining macaroni salad.

Friday- I never got around to making the Peach and Honey Chicken last week. I am going to do something a little different and a little less time consuming. I plan on making Baked Chicken with Peaches and serve it over rice.

Saturday- Pasta with ground beef and Cucumber-Tomato Sauce is on the menu tonight along with a loaf of bread and a bottle of wine. Yes I found a tomato sauce recipe that uses up some of my cucumbers. Sounds different and probably the only interesting recipe on my planner this week! I'll let you know how it went over.

Sunday- Steak Fajitas along with the Cool Cucumber Salsa will make for a simple dinner tonight. **picture for illustration purposes from allrecipes.com**

Monday- We are going out for dinner tonight. As much as I enjoy cooking, it is always nice when someone else does it (and cleans up the mess!).

Tuesday- It's my husband's Birthday so we will be doing something special for dinner to celebrate...but I can't tell you- he is probably reading this blog too! ;)

July 14th - July 20th Menu

Wednesday is Delivery Day!
I was delighted to get my Produce Box early today. Why? Because that means we can have watermelon with lunch!

This weeks contents include a personal Watermelon, a pint of Blueberries, 7 Peaches, 2 Bell Peppers, a basket of Roma Tomatoes, Butternut Squash, 4 small Japanese Eggplants, 2 small White Eggplants and 2 Pickling Cucumbers.

Our family schedule this week keeps us apart for a few nights which in turn means leftovers Wednesday (to make room in the fridge) and possibly take out Thursday.
So the watermelon will be gobbled up with lunches, breakfast and snacks along with some of the peaches. Over the weekend I will make fresh Blueberry Muffins.

Our first meal made with our Produce Box will not occur until Friday with Eggplant Parmesan and homemade sauce using the 2 white eggplants, a pepper and the roma tomatoes. I will be making my tomato sauce for the first time. I altered the sauce recipe by using 10 tomatoes in the puree and 3 for the chopped tomato, 1 tbsp dried oregano, 1 tbsp dried rosemary, and 1 tbsp of basil. I actually forgot to pick up celery at the market so I omitted them. After 2 hours of simmering I added 2 tsp of ground pepper and 1 tsp salt. Since my family isn't especially fond of chunky sauce, I used a potato masher to smooth out some of the chunky pieces. The sauce was a success! And the white eggplants delicate flavor enhanced the meal. Husband gave it 2 thumbs up!

Saturday I will be using a fellow Produce Box's recipe for Peach Chicken using the rest of my peaches. We will have Garlic Grilled Red Potatoes and green beans with dinner. I hope to get those ingredients at a local farmers market, DJ's Berry Patch or Western Wake Farmer's Market.

Sunday I will make Butternut Squash Risotto with Shrimp and possibly a side salad or loaf of bread. I have made risotto in the past with pleasing results. I am eager to taste how this recipe will turn out.

Monday will be marinated chicken fajitas using the marinade from the steak fajitas we had last week. I told you it was DELICIOUS! Along with grilled peppers (from my Produce Box) and onions. I'm also thinking of a corn and bean salad again if I can find a different recipe or modify and tone down last weeks side. UPDATE: I found a Black Bean Salad recipe which I will make Monday.

Tuesday is Asian Peanut Noodle Toss.
Taste of Thai Peanut Noodle Toss Recipe
1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped (I used 3 of the Asian eggplants, the last pepper & a squash from our garden)
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced

Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.