Bountiful Baskets Recipes

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

Quinoa

Shaved Parmesan

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.

 

Vanilla Sugar

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.

 

Coconut Shrimp

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.

Dipping Sauce:

1 cup orange marmalade

1 tablespoon (to taste) Hot Deli Mustard

Combine and enjoy!