What is in the Co-Op bags this week 3/18 and recipes

Now for what will be in your bags this week:

Celery, Florida, Organic
Potatoes, Yukon Gold, #2, Cal Organic,
Carrots, Bunny Luv, 1 pound bag, Organic
combination of Boston and/or Red Oak lettuce, Organic Local
dill Organic Local
Apples, Fuji, Organic
Banana, Breaker, Organic
Kiwifruit, California, Organic
Juice, Lemon Shot, Kosher, Grateful Harvest,

$25 Only...
Broccoli, Organic
Berries, Strawberries, Florida, Organic

**a little light on the potatoes and heavy on the kiwis... sorry about that!**



Recipe: HERBAL BASIL CHEESE DIP
1 pkg cream cheese 1 tsp parm cheese
1/4 Cup skim milk 1 tsp olive oil
1 Tbsp yogurt 1 tsp lemon juice (any citrus)
1 Tbsp minced basil 1 tsp margarine
3/4 tsp garlic 1/2 tsp tarragon
1/4 celery

1/2 tsp dill and fennel
1 Tbsp parsley
Mix everything together in bowl when everything is completely blended refrigerate
great with raw veggies, crackers, (heated for a dressing over fish, chicken, cooked
vegetables). Let me know what you think!

Recipe: ENCHANTED BROCCOLI FOREST
oven temperature: 325 prepare time: 30minutes cook time: 30 minutes
serving size: 4-6 spray 10 x 6" pan

1lb bunch broccoli cut off bottom of stalks leave some for the truck of trees- steam in lemon butter until bright green. Put in cold bath, drain and arrange upright into rice field.
drizzle the trees with lemon butter

2 C raw brown rice, 3 C Water } combine in sauce pan 20-30min

1/2 tsp dill ]
1 Tbsp butter ]
1 C onion ] saute 8-10 minutes then add to cooked rice
1 clove garlic ] mix well
1/2 tsp salt n pepper to taste]
1/4 diced mint ]
dash of cayenne pepper ]

beat together well: 3 large eggs , 1/3 minced parsley, 1 1/2 Cups grated cheddar
add to cooked rice mixture then spread in pan evenly.

cover gently, but firmly as possible with foil. back 30 minutes
HAVE FUN UNDER THE TREES
**Thanks to co-op member Jan for these fantastic recipes!!**

Lentil-Potato Stew (6-1 1/2 cup servings)

1 cup dried lentils, rinsed and sorted

2 stalks celery, chopped

2 medium white potatoes, cubed

1 medium sweet potate, peeled and cubed (I know, it sounds weird, don't leave it out, it's great)

1 medium onion, coarsely chopped

1/2 t salt (I leave out as I try to watch the sodium)

1/2 t dried rosemary leaves, crushed

1/2 t dried thyme leaves (or use the fresh in our bag)

1/4 t pepper

1/4 t garlic powder

4 1/2 c water (or I use 2 14 1/2 oz cans vegetable broth plus 1 cup water)

Since we have carrots, I will be adding at least 2 carrots diced

In a Dutch Oven, combine all ingredients, mix well, Bring to a boil.

Reduce heat. Cover and simmer 15 to 20 minutes or until lentils and vegetables are tender, stirring occasionally.

Here is another favorite recipe that uses a couple of the ingredients that I have made and love as well. Depending on the ingredients next week, I may make this one then.

Hearty Italian Bean Soup

1/4 lb. cooked ham, diced

2 medium carrots, sliced thin

1 medium zucchini, diced

1 T olive oil

1 14.5 oz stewed tomatoes (I crush mine with my hands to break them up)

1 c shopped fresh spinach

2 medium celery stalks, diced

1 medium onion, chopped

2 15 oz Cannellini beans, rinsed and drained

1/2 t basil leaves, crushed

1 15 oz can chicken broth

2 c water

Grated Parmesan Cheese

Remove 1 1/2 c Cannellini Beans and mash. In Dutch oven, heat oil over medium-high heat. Saute ham, celery, carrots, onioni, zucchini and basil 15 minutes, stirring occasionally. Stir in tomatoes, broth, spinach, mashed beans and 2 cups water. Heat to boiling and reduce heat to low, cover and cook 15 minutes. Stir in remaining beans and heat through.

Thanks co-op member Shawne for these fantastic recipes!!