I really think the Bountiful Baskets are getting better and better. I tell everyone standing still to go get one. My family has especially been enjoying the add-on packs like the Italian Veggie Pack and the Tropical Pack. These fruits and vegetables have been a tremendous value and very delicious. Here are a few recipes I have made in the past month. I hope you enjoy them as much as we did.
Quinoa and Italian Veggies
Italian Veggie Pack – eggplant, zucchini, squash, basil, mushrooms
Fresh Spinach leaves
1 can chopped tomatoes
1 can artichoke hearts
Grill or sauté the vegetables. Prepare quinoa according to directions (I used Wildtree’s Chicken Bouillon Base for flavor). Mix together and serve with parmesan cheese.
1 vanilla bean from the Tropical Pack
2 cups sugar
Slice open the bean and place in a jar with the sugar. After one to two weeks the sugar will be nice and vanilla – y. So delicious in coffee.
This recipe is adapted from a Taste of the Caribbean Cookbook by Angela Spenceley
1 1/2 cups crushed graham cracker crumbs
1 cup all-purpose flour
4 eggs, beaten
1 1/2 cup unsweetened coconut milk
1 tablespoon Cointreau
1 tablespoon rum
2 lbs jumbo shrimp, peeled and deveined
2 cups unsweetened flaked coconut (from the Tropical Pack)
oil for frying
Combine the first 6 ingredients. Dip the shrimp in the batter and then dredge in coconut. Fry until the batter is golden brown.
1 cup orange marmalade
1 tablespoon (to taste) Hot Deli Mustard
Combine and enjoy!