Thursday, January 31, 2013

Potato Skins

I've had potato skins many ways. I've had them cut in thin slices with pancetta and parsley, which was amazing! Everyone has a favorite way of making potato skins, but sometimes you just have to go classic. This recipe from Brown Eyed Baker is one that won't disappoint. 

4 large baking potatoes
Canola oil
Salt and pepper
2 tablespoons unsalted butter, melted
6 slices thick-cut bacon, cooked and crumbled
4 ounces sharp cheddar cheese, shredded
Sour cream
1 green onion, thinly sliced

Grapefruit Blood Orange Cocktail

I think I may have found my drink. Not only is it so pretty, it combines my two favorite citrus fruits. I am obsessed with all things blood orange. I have candy, lotions, candles, you name it. The ladies from We Are Not Martha really hit the nail on the head with this one!                                                                                                                                                                                            


You probably have just about everything you need for this cocktail. Check out the recipe here:

Hot Corn Dip

This week, we were able to get more beautiful and delicious yellow corn from Florida. Love that they have all summer produce available this time of year. I could have corn for dinner every night in some way, shape or form. This scrumptious-looking dip will be a must-have for your Super Bowl gatherings! It's simple and it's made by one of our favorite bloggers and also crop share member, Baked Bree. Make sure to check out some other delicious recipes from her.


Wednesday, January 30, 2013

Homemade Salsa

This week, for crop share you will have everything you need for Superbowl weekend! To start off, how about some chips and homemade salsa? This will only take minutes to make and is a healthy alternative to most store-bought salsas.

1/2 red, white or sweet onion
1 jalapeño pepper (keep the seeds for extra heat)
Juice of 1 lime
1/2 bunch of cilantro, leaves torn off of stems
1 tsp of your favorite hot sauce
Salt & Pepper to taste

Chop the tomato and onion into thick pieces and place into your food processor. Add finely chopped jalapeño. 

Add lime juice, cilantro, hot sauce, salt and pepper. Pulse until you get desired consistency.  

To make into a delicious guacamole, simply add your avocado to the recipe!

Thursday, January 24, 2013

Bangin Good Shrimp

The other night, my mother-in law threw together a quick side salad using cabbage. All she did was shredded the cabbage, throw in some thinly sliced red onion, fennel and then dressed it with a mustard vinaigrette. So easy and so tasty! I also love it pickled. For those of you who have tasted pupusas before, usually pickled cabbage with carrots and jalapeños tops them with red sauce. Here is a nice and light recipe for those of you who are keeping up your 2013 resolutions. 

5 tbsp light mayonnaise (or plain greek yogurt)
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)

For the Shrimp:
1 lb large shrimp, shelled and deveined
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded cabbage
4 tbsp scallions, chopped

To view the rest of this recipe, please visit:

Sweet Potatoes, Apples and Braising Greens

Sweet Potatoes, Apples, and Braising GreensFor those of you who have never cooked swiss chard before, you can use it like you would use spinach. Wash well and remove the stems. The greens cook down a lot. I think the recipe below would make a great side dish for a pork tenderloin.

4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
5 tablespoons unsalted butter, plus 3 tablespoons melted
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 medium fuji apples
6 cups loosely packed swiss chard, stems removed and torn into 2-inch strips
1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Thursday, January 17, 2013

Corn & Chickpea Fiesta Salad

Lunch is served. This is a nice and light dish that stays fresh. It's packed with protein from the chickpeas and filled with vitamins from all the colorful vegetables.

See ingredients and instructions for the corn & chickpea fiesta salad here:

Hot-Sauce Chicken with Grilled Green Beans

Hot-Sauce Chicken with Grilled Green BeansThis recipe is great for a light lunch or dinner. If you're trying to cut out or limit carbs, this is a great and filling meal.

1/4 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Strips of peel and juice of 1/2 lemon
2 tablespoons hot pepper sauce
1 1/2 tablespoons sugar
2 pounds skinless, boneless chicken thighs, halved
Salt and pepper
1 pound green beans, trimmed
1 red onion, thickly sliced crosswise

Mexican Grilled Corn

So the weather isn't quite grilling weather. You can always use your grill pan or panini press. I've had different versions of this corn a few times. We call it "elotes locos," which means crazy corn. Usually they're smothered in mayonnaise and ketchup along with parmesan. This version is a little bit lighter.

1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving

To view the rest of this recipe, please visit:

Avocado and Grape Tomato Guacamole

This week, you're getting a little taste of summer. The weather is gross right now, but we decided to take full advantage of the warm weather in Florida and get some produce that would remind us of higher temps and things like the sun. We even got some avocados and cilantro so you could make this delicious recipe! 

2 avocados (cubed)
2 pts grape tomatoes (halved)
1/2 cup chopped cilantro
1/2 red onion (finely diced)
2 garlic cloves (minced)
2 limes (juice)
1 tsp lime zest
1 tbsp honey (agave nectar, acacia or orange blossom honey)
1/2 tsp cumin
2 small jalapeño peppers (minced)
Sea Salt

To view the rest of this recipe, please visit:

Thursday, January 10, 2013

Strawberry Cheesecake Cake

This week you are getting first of the season strawberries in your crop share boxes. They are not only beautiful, they taste wonderful and will instantly remind you of summer. I don't know about you all, but I am planning on taking full advantage of the great weather they are calling for this weekend. Why not have some people over for cake on the deck?

For a delicious strawberry cheesecake cake recipe visit:

Kale and Ricotta Stuffed Shells

There are two things that I like to keep a tub of in the fridge at all times, ricotta cheese and greek yogurt. They can both be used for savory dishes along with desserts. I've discovered that mixing greek yogurt with some garlic salt makes the best dip for potato chips! Ricotta cheese with a little agave, vanilla extract and sliced almonds makes an excellent dessert. Or you can use your ricotta for making these delicious stuffed shells.

16 jumbo pasta shells
9 ounce bunch kale, center ribs trimmed out
2 tablespoons olive oil
1 cup finely chopped onion
2 large garlic cloves, finely chopped
15 ounces part skim Ricotta cheese
3/4 cup freshly grated Parmesan-Reggiano cheese, plus extra for the top (divided use)
1 large egg
¼ cup chopped fresh flat leaf parsley
1 teaspoon dried Italian blend herbs (or use dried basil)
¾ teaspoon kosher or sea salt
¼ teaspoon ground black pepper, or more to taste
25-30 ounces of homemade tomato sauce or your favorite jarred brand (I used McCutcheon's marinara sauce)

To view the rest of this recipe, please visit:

Wine Marinated Pot Roast

wine marinated pot roast recipeThis week, you'll have just about everything you need to make this wonderful pot roast. There's something about egg noodles that makes a hearty dinner just right.

3 to 3 1/2 pound boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper

2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
4 carrots
4 parsnips
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
To view the rest of this recipe, please visit:

Wednesday, January 9, 2013

Don't Forgot to Search!

Don't forget, our recipe blog is searchable. Simply type in the veggie or fruit you would like a recipe for right up here and you'll see all of our previous recipes!

Thursday, January 3, 2013

Creamy, Cheesy Potato Leek Casserole

What I love most about casseroles is that they can feed you for a week. They also always taste better the next day. This hearty one may not last too long in your fridge. If you're in the mood fora soul-warming soup, try this potato leek soup.

9 medium-sized potatoes, sliced
2 leeks, chopped
1 grated carrot
2 cups chopped celery
4 cups sliced mushrooms
1 1/2 cups chopped onion
2 teaspoons chopped garlic
1 tablespoon each, butter & oil

4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 cups grated parmesan cheese
1 1/2 cups shredded mozzarella or jack cheese
1 teaspoon dried oregano

To view the rest of this recipe, please visit:

Pear and Lettuce Salad

When it comes to pears, I always seem to forget how versatile they actually are. They're great to just pick up and eat, but they're also delicious in smoothies, cakes and salads. They're always a nice little surprise to find in salads because they're not overly sweet but have that nice crunchy texture and are very juicy.

⅓ cup pecans or walnuts
¼ cup sugar, divided
1 tbsp red wine vinegar
½ tsp Dijon mustard
1 garlic clove, minced
3 tbsp olive oil
4 cups lettuce mix (I used in arugula with green leaf lettuce)
1 pear, peeled, cored and sliced
2oz (60g) crumbled cheese (gorgonzola or feta)
1 avocado, pitted, peeled and sliced
¼ cup thinly sliced green onions

Click through to view the rest of this recipe:

Wednesday, January 2, 2013

Pink Grapefruit Salad Dressing

It's great to be back into the Crop Share swing of things. Now you can be well on your way to keeping your new year's resolution of eating healthier. This is a great salad dressing to keep in your fridge. 

1/3 cup ruby red grapefruit juice
2 tablespoon white wine vinegar
1/2 cup olive oil

1/2 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon pepper
1 teaspoon local honey