Organic Harvest Box for June 25, 2010

Check out this week's luscious Harvest Box! It looks delicious . . .

Did you know that you can use your broccolette almost anywhere you would normally use broccoli? Yes, it's true! Broccolette is as versatile as its cruciferous sister, broccoli. Try it stir-fried in this easy Stir-fried Broccolette and Cashews, or sauteed in a Broccolette Saute. It's easy to add to any pasta dish, and I especially like this Bowties and Spicy Broccolette. And nothing says summer like a Warm Broccolette Salad on a mid-summer night's eve. For something a little bit out of the ordinary, check out this interesting Hunanese Smoky Bacon with Bean Curd and Broccolette.

Acorn squash in summer, you ask? Why of course! Fire up your barbecue and try your hand at Grilled Acorn Squash, you may never want to eat it any other way. This Grilled Acorn Squash with Balsamic Drizzle is similar, and also looks fantastic. And I have a feeling this BBQ Acorn Squash with a Brown Sugar Glaze will not disappoint. Like to stick to the more traditional method of baking acorn squash? Check out this very helpful video for Maple Glazed Baked Acorn Squash for step-by-step instructions and a fabulous recipe.

Fresh lettuce simply can't be beat this time of year. We love all types of lettuce, especially romaine. On hot summer nights I often serve a light grilled meat with just a salad, or even a large salad as a meal. I put together a nice list of some favourite romaine-based summer salads for you. If you have a special one you'd like to add, be sure to leave us a comment!

Chicken-Romaine Salad

BLT Salad with Basil Mayo Dressing

Gorgonzola Walnut Salad

Southwest Steak and Salsa Salad

Grilled Chicken Caesar Salad

Romaine Salad with Lemon Thyme Vinaigrette

Simple Roasted Cauliflower

A friend suggested I try this simple, tasty method of cooking cauliflower. It's incredibly easy and takes no time at all - and tastes delicious.

Cut your cauliflower (I added some broccolette too) up and put it on a baking sheet - toss with olive oil, a little lemon juice, salt and pepper. Garlic or any spices you have on hand would add extra flavour.

Bake in your oven for about 25 minutes, remove and delight your taste buds with this amazing and crunchy vegetable dish. This is simple enough to serve with almost any main dish, and guess what? Kids like it!! Two of my three little ones ate it . . . and it doesn't really get any better than that.

Harvest Box for January 22, 2010

Take a peek inside this week's Harvest Box from Life Organic! Looks delicious.


This recipe for Beef and Mango Wraps arrived in my inbox this week and I was delighted when a mango arrived in my harvest box this week. It's like it was meant to be, so I'll definitely be trying out these healthy, tasty wraps this week. Like incorporating your mangos into a main meal like I do? Try this Chipotle-Mango BBQ Chicken dish - better if you can do it outside on the barbecue (which I won't, because I am too much of a wimp in the cold Ottawa winter) but still tastes lovely cooked inside. And the mango citrus salsa in this BBQ Pork Tenderloin with Mango Citrus Salsa adds a perfectly sweet flavour to the pork tenderloin.

My kids are big fans of peanut butter or cream cheese stuffed in the "ravine" of celery, but if you're keen to add celery as a side dish to one of your main meals, why not make Braised Celery,
Celery and Portabello Salad, or Romaine, Celery and Parmesan Salad? And for those cold winter nights, try serving up a steaming bowl of Creamy Celery Soup with some fresh bread.

I was thrilled when I saw a big giant bag of parsnips this week, because that means I can make more Cajun Parsnip Fries for everyone! I love serving it as side dish to fish or chicken, and it makes a healthy alternative to potato fries. And although I haven't personally tried these recipes, I think Mashed Parsnips and Potatoes and Caramelized Roasted Parsnips look promising. And even though I can't wrap my head around the idea of Parsnip Muffins - please give me some feedback if you decide to try them!! Although I suspect they would taste a bit like carrot muffins . . .

That broccolette in your harvest box is a member of the cruciferous family that looks sort of like miniature broccoli. It is a cross between broccoli and kale. The stalks are sweet and can be eaten without peeling. Broccolette is stored in the crisper in your fridge just like broccoli. It can be combined in many dishes where you normally use broccoli, and I came across this recipe for
Broccolette with Olives and Capers which looks fantastic. And why not try a Salmon and Broccolette Superfood Salad or Sweet Chili Chicken with Broccolette and Noodles as main dishes?

I am thinking about trying these Squash and Zucchini Cakes this week - I may be able to pass these off as "fun" and have my kids actually eat them. As I've mentioned here before, they are huge fans of my Zucchini Chocolate Chip Muffins and I may give this Zucchini Bread recipe a spin this week. And if you're adventurous, throw your zucchini into a Zucchini Ribbon Pasta and really wow your guests.

Have a great week, and be sure to check in next time!!