Quick Ideas for This Week’s Basket:
4 Extra Fancy Granny Smith Apples (I’ve been dying for some Granny Smith Apples dipped in Caramel and Peanuts!)
1 bag Bunny Luv Baby Peeled Carrots (Open Bag and Consume…enough said.)
3 lbs. Yukon Gold Potatoes (Potato Wedges is always an option: drizzle with olive oil and seasoned salt; 45 min. @ 450F.)
1 pt. North Carolina Blueberries (layer with raspberries and vanilla pudding or whipped cream for a festive treat)
1 pt. Raspberries (great in smoothies or on top of oatmeal or yogurt)
4 ears Bi-Color Corn (corn on the cob is a classic treat)
2 lbs. Roma (Plum) Tomatoes (great for BLT’s or BOLT’s – Bacon Onion Lettuce Tomato Sandwiches!)
1 head Local Green Cabbage (slaw – if you don’t have a family favorite, check out options below)
1 Cantaloupe Melon (fruit salad)
Other Recipes for This Week’s Basket:
A Veggie Venture: Mom’s Potato Salad Recipe
Asiago & White Truffle Mashed Potatoes (from Palmetto Olive Oil Co.)
Orange Marmalade Baby Carrots: steam about 3 c. of baby carrots; drain and return to pot; add 2 Tbsp. butter, a pinch of salt, 3 Tbsp. brown sugar, and 2 Tbsp. orange marmalade; fold together till melted and all carrots glazed.
Fiesta Dip from Southern Living (would be great with baby carrots)
Melon, Mozzarella, and Prosciutto Skewers from Southern Living
Raspberry Tiramisu Bites from Southern Living
Icebox Cheesecake with Fresh Berries from Southern Living
Radicchio & Carrot Slaw from Epicurious (substitute cabbage for radicchio)
Sautéed Savoy Cabbage with Scallions and Garlic from Gourmet
Summer Corn Cakes with Chopped Tomato and Avocado Salsa from Ezra Pound Cake
Blue Cheese Cabbage Slaw from Bobby Flay
Green Slaw from Guy Fieri
Creamy Coleslaw from Betty Crocker