ID & MT & ND & WA









 

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Join Us on the Bountiful Baskets App!

 

 

A safe, mobile, secure place for all things Bountiful! You will receive a reminder when it’s Basket Time so you never accidentally miss out! You can connect with your site’s local community and share recipes and information with folks who share your produce and food lifesyle passions.

 

CONTRIBUTIONS ARE STILL MADE VIA THE WEBSITE
 

Functionally, participating is the same as always!

 

Download via the Apple App Store and GooglePlay. Don’t have a smartphone? No problem! Sign up and access via the web interface!

Asian Pack

 

Ingredients to inspire your Asian-themed dining adventures! 
Chinese Chicken Salad (fancy)Chinese chicken salad (simple – shred Napa cabbage, carrot, chicken breast; top with snow peas, celery, and seasoned rice vinegar), broccoli beefand stir frys galore! We always keep dumplings in the freezer – they’re a delicous andquick snack or supper! These vegetable dumplings are my daughter’s favorite. The carnivores in my life enjoy them, too, but prefer these Easiest Pork and Cabbage Dumplings Ever.

Dip Pack

 

Sometimes we just need dip! Salsa roja, salsa fresca, pico de gallo, salsa verde, guacamole, spinach dip, flavored hummus, and onion dip are all great options with this mix of goodies! This pack certainly adds veggies to complement snacktime and your south-of-the-border-themed appetizers and dishes.

 

See your state Contribution Page for pack details!

Roasting Veggie Pack

 

Packed with root veggies galore, there’s a ton of nutritional variety and it is so pretty! When we get this pack we chop everything right away and put it in ziplock bags, and then each time we would like roasted veggies, we grab some and follow the directions below! NOTE: Be careful when leaving roasted veggies out on a sheet pan to cool. It’s so easy to graze on it all afternoon, and before you know it, you’ll have eaten most of the pan and there won’t be enough for dinner! This is a serious issue in our house!

 

We love roasted veggies in our tacos and burritos. Remember to include leftovers as delicious cold salad toppers!

 

See your state’s Contribution Page for pack details!

 

Simple Roasted Veggies

Peel and Cube in 1″ pieces any/all the items from your pack!

Put them in a ziplock bag and drizzle in enough Olive Oil to cover, then I add salt and pepper to taste, and about a tbsp of onion powder. Add a tsp or two of any other herbs you love – we love thyme and rosemary! – and unpeeled garlic cloves if you love roasted garlic as much as we do.

Shake and shake and shake, then dump onto a pan. Put in over at 375. Stirring every 15 minutes if it is not single layer and cook until fork soft. About 45 min to 1 hour!

 

Feeling adventurous?

Mix up the seasonings and include about a tsp of cumin. After roasting, finish with a splace of red wine or balsamic vinegar!

Green Cabbage
Approx 12 count

 

Make sauerkraut, kimchi (Tanya’s favorite!), dehydrate, make cabbage rolls, cabbage soup, and shred or quarter then blanche and freeze!

Here’s a couple of kimchi recipes I’ve enjoyed!

Homemade Kimchi

 

How to make kimchi! a quick easy & authentic kimchi recipe

Lacinato Kale

Approx 12 bunches

 

Also known as Tuscan Kale, it is slightly sweeter and more delicate than curly kale! Blanche then saute or make braised kale; kale salad; juice it or put it in smoothies, egg scrambles, pasta, and soups and stews; and on pizza! This superfood veggie is so versatile and so good for you. My current daily breakfast: fresh kale, sweet potato (cubed, roasted, and frozen), chopped garlic, olive oil in a pan; top with a fried egg, homemade sriracha, and crumbled bacon or sausage if there’s any languishing in the fridge! It is an amazing start to my day!

Cara Cara Pink Oranges
Approx 44 count

Cara Cara Oranges are the perfect kid snack! Juicy, very sweet, low acid, and usually seedless, these are perfect served in wedges on a plate or in your beverage.

Orange Bell Peppers
Approx 11 Lb

 

Orange Bell peppers are a fun treat eaten raw, in salads, stuffed, in tomato sauce, stir fried, or in chili, soups or stews. Chop or slice and freeze for quick and easy addition to recipes calling for the “holy trinity” of onions, celery, and bell peppers or as a stir fry add-in. Plenty of ways to use this rare basket treat! Eat the rainbow!

Yukon Gold Potatoes
Approx 5 Lbs

 

Roast, smash, boil, mash, saute, bake, broil! My kids adore potatoes! To cheat the evening craziness, par-roast, par-bake, or par-boil; cool; and then freeze for super fast supper sides! We love to have them chopped and par-boiled in the freezer for quick oven- or pan- roasted potatoes!

Mini Watermelon
Approx 9 count

 

A case of summer! We enjoy fresh watermelon, Watermelon Agua Fresca, Watermelon Pickles, Watermelon Salsa, Watermelon Gelato and frozen fruit pops and fresh skewers, and Watermelon Salad (try cut watermelon tossed with lime juice, feta, red onion, and kalamata olives)!

It is imperative that you are at your pickup location within your twenty minute window
 

You must open & quality inspect your Add-On Items before you leave your pickup site. Once you have signed for your items and left, we cannot offer a credit for quality issues.

    
PLEASE NOTE: Participants MUST have their Contribution Confirmations PRINTED or DIGITALLY, in their entirety, when picking up items. Please bring a complete paper or digital copy (e.g., via smart phone, tablet, camera) of your Contribution Confirmation to your site each time you participate.

 

 

Remember! It takes everyone for Bountiful Baskets to be great!

 

Pitch in how you can, when you can!

 

- Spread the word to folks who would be blessed by Bountiful Baskets!

 

- Arrive at your site at the volunteer time to help!

 

- Stay late and offer to help clean up!

 

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etc

 

 

- Post your pictures on Instagram and tag #bountiflbaskets