IA, KS, N MO, NE Offerings

 

Dip Pack - We are hoping for White Onions, Roma Tomatos, Avocado, Green Onions, Jalapeno Peppers, Limes, Tomatillos, Fresh Garlic, and Cilantro.

Picnic Pack - We are hoping for Iceberg lettuce, Tomato, Red Onion, Personal Watermelon, Strawberries, Blueberries, Green Onions, Potatoes, and Celery.

Grill Pack – We are hoping for Local Corn, Pineapple, Mini Sweet Peppers, Eggplant, Medium Mushrooms, Red Onions, and Local Yellow Squash.


 

Appetizers


Crudite Platter
Watermelon Slices
Chips & Dips
Grilled Pineapple

Here’s four ideas for Appetizers!

Grilled Pineapple

Slices of Watermelon from your Picnic Pack

Chips & Dips – Try some Pico de Gallo, Guacamole, Avocado Tomatillo Salsa, Gram’s Homemade Ranch Dressing (see below), and Roasted Green Onion Dip (notice these are duplicated for the crudite platter, to work smarter not harder!)

A Crudité Platter – Use some Mini Sweet Peppers from your Grill Pack, Celery from the picnic Pack, Cilantro from the dip pack as a garnish, Blanched or Raw Yellow Squash, Medium Mushrooms, and if you have carrots, broccoli, cauliflower, cherry tomatoes, cucumbers, or snap peas left over from a different week or your basket this is a fabulous opportunity to use them up!  Pair with your favorite dips.  Might we suggest Hummus, Roasted Green Onion Dip, and from Gram’s Homemade Ranch Dressing (see below)?

Gram’s Homemade Ranch Dressing
Ingredients
1 Cup buttermilk
1 Cup mayonnaise
1/2 tsp salt (add more to taste as needed)
Generous sprinkle pepper
1 Tbsp onion powder
1 tsp garlic powder
Enough Parsley to make it have some green flecks and enough Paprika that it has some red flecks

Instructions
Put buttermilk and mayo into blender. Pulse.
Add salt & pepper, onion powder, and garlic powder. Pulse.
Add enough parsley to make it have some green flecks. Pulse in blender a bit more.
Taste and adjust to your liking.  If it tastes too much like mayo add more salt.
You can also add dill if you want or chipotle or avocado. This is great plain but can be adapted for your creativity.

 


 

Main Dishes


Hot Dogs and Hamburgers
Smothered Steaks
Grilled Portobello Burger

Hamburgers & Hotdogs - Slice your Tomatoes and Onions from the picnic pack, and prep leaves of lettuce to encase your patties or dog.

Veggie Smothered Steaks – Take the mushrooms and onions from your grill pack and saute as toppers.  You could even saute some of the mini sweet bell peppers from the grill pack as a topper too!

Grilled Portabello Mushrooms – Marinade these lovelies in a mix of Coconut Oil, Honey & Mustard (mix to taste!) seasoned with lots of onion powder, and a little garlic powder, salt and pepper, then grill these bad boys for your very one plant powered main dish!  You can stick them on Burger Buns, or do without depending on your preference.  Slice your Tomatoes and Onions from the picnic pack, and prep leaves of lettuce to encase your Mushroom Patties!


 

Side Dishes


Maytag Salad
Picnic Pack Image
Corn Bread Muffins

Corn Bread Muffins with diced Jalapeno Peppers, Corn kernels, and Cheddar Cheese

Kebabs of Grilled Veggies

Grilled Mexican Street Corn

Grilled Eggplant with Garlic & Herbs

Birthday Bacon Potato Salad

Two Artists Chili 

Loaded Baked Potatoes – Serve with Butter, Sour Cream, Chopped Green Onions, maybe Sauteed Murshrooms and Onions if you made those for your steak.

Maytag Salad – I’d substitute the Gram’s Ranch Dressing to keep the menu straightforward and simple.  You can still add sprinkled blue cheese over the top of that so you don’t lose that flavor if you want it!


 

Desserts


Ice Cream and Fresh Berries
Ice Cream and Berry Compote
Flag Cake


That Quintessential 4th of July Cake with white icing and Blueberries and Strawberries

Ice cream with fresh chopped berries on top and a little vanilla whipped cream.

Ice Cream with Berry Compote on top and a little home made vanilla whipped cream


 


Placeholder Image


 

Blueberry


Blueberries

Approximately 12 six  oz clamshells

Don’t leave these sitting! Delicious fresh, frozen, jammed, syruped (is that a word?), make a crisp or crumble, toss in a smoothie, smother ice cream or yogurt. Enjoy!

 

 

Peach Image

Peaches
Approximately 25 Pounds

Peaches freeze and bottle beautifully. We love them just fresh or alongside a fun snack platter: sheep’s cheese, figs, almonds, cherries, apricots, berries, and sweet citrus (with the first three is my absolute favorite!).

You can grill or poach them, too – and, of course, make jam or jelly, syrup, compote. Infuse summertime drinks, add to smoothies, popsicles, sorbets, cobblers, top desserts, ice cream, yogurt, and granola. Wonderful!


 

Strawberry Image

Strawberries
Approximately 8 Lbs

Delicious fresh, in smoothies, frozen, jammed, syruped (is that a word?); dehydrate in fruit rolls; make fruit salad and fruit pizza; smother ice cream, yogurt, cereal, and shortcake; and our favorite: strawberry-topped gluten-free crepes! A favorite dish of my kids is Greek yogurt topped with strawberries and drizzled with raw honey.

 

 


 


Pantry Banner


 

Maple Syrup

Maple Syrup
Approximately 1/2 Gallon

This maple syrup is a delicious addition to your morning meals! We love the darker, richer, more intense flavor of this highly unprocessed, Grade B maple syrup for tabletop use, for cooking/baking, and sweetening all of the things!

Have you ever tried cooking with Maple Sugar?  It’s got a lower glycemic index of 54, compared to 65 in table sugar.  If you want to know more about why we substitute Maple Sugar one for one for table sugar in recipes please check out this article by a registered dietitian.

Learn how to make Maple Sugar from Maple Syrup!



 

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