AR MO






 

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This is the final Week B distribution for 2019!

Can you believe it? We are so excited to celebrate the holidays with those near and dear to our hearts around a bountiful and healthful table. We hope your December is joy-filled as we ring in a new year!

Hostess Pack

 

This hostess Pack is fabulous if you are the chosen one pulling it all together for your frineds or family this Christmas, or if you want all the holiday fixings at home even though you are doing the official dinner elsewhere!  

Hoping for Baby Carrots, Russet Potatoes, Sweet Potatoes, Pineapple, Cantaloupe, Green Leaf Lettuce, Broccoli, and Green Apples.

Here are some of my fav simple holidays ideas for this pack.
 
Granny Smith Apples – for a perfect Pie.  I have taken to putting my peeled and sliced apples in a ziplock and I shake them with the Flour, Sugar and Spices so that they are perfectly covered before putting into the crust!  Best Pie ever.  My daughter loves to plan and implement a fancy top crust design!
 
Broccoli – Roast with olive oil and garlic, steam and toss with garlic infused olive oil and a pinch of red pepper flake, or add to a veggie platter! And don’t toss those stalks – trim, peel, and slice in sticks or rounds before cooking or keep raw as a dipper on a crudite tray! They are milder in flavor than the florets, have a crunch, and are just as delicious.
 
Cantaloupe – for a fresh fruit platter and melon ball salad, or a fresh and fancy appetizer! Alternate melon balls, prosciutto or salami, fresh basil leaves, and fresh mozzerella cheese balls on wooden skewers; finish with some fresh cracked pepper over the top! My kids devour these.

Baby Carrots – Roast them to keep the color! Add a little balsamic vinegar and maple syrup for a delicious side dish! Also, perfect addition to a fresh veggie platter, soups and stews, salad, and lunchboxes.

 
Green Leaf Lettuce – for a lovely green salad.
 
Pineapple – for a fresh fruit platter, fruit salad, or pineapple upside down cake! We love to blend with orange juice and add some sparkling water for a special morning drink.
 
Russet Potatoes – Sour Cream Mashed over here! For extra naughtiness, some cream cheese, too. I do vegan mashed as well, with (depending on what’s on hand) fresh herbs, vegan butter or olive oil, and some unsweetened nut or seed milk or veggie broth.

Sweet Potatoes – Baked, then peeled and cut into rounds and topped with a drizzle of melted butter and some spiced pecans.  This is great with a bit of brown sugar too, but we are staying away from refined sugar so not that way this year for us. Maple syrup is lovely though! Also, just cube and throw on a sheet pan with some olive oil and herbs for a lovely roasted side dish!

Assorted Citrus Pack

 

A variety of citrus to delight your tastebuds! We love to make up mini-citrus packs as gifts for teachers, coaches, and neighbors. Or fill your home with amazing scents by slicing and putting in water on your cooktop any combination of: citrus, cinnamon, clove, vanilla, pine needles, and cranberries. 

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!

 

 

 

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!

 

Leftover roasted veggies are delicious cold as a salad topper the next day!

D’Anjou Pears

Approx 40 Lb
 

D’Anjou pears are sweet and juicy – a great addition to any lunchbox, recipe, or tabletop display. When perfectly ripe for fresh eating, the stem end will have a little give, then refrigerate to hold ripeness level. If you don’t eat them quickly enough, they’re marvelous in smoothies and pear butter!

Pineapple
Approx 7 count

 

Delicious sliced fresh and in smoothies, add to jams, and bottle chunks! Freezes beautifully for future smoothies or later processing. We make smoothie kits with our favorite fruit and veggie combos for dump, blend, and run mornings! Juice some up with oranges or mango for a super special and delicious breakfast beverage. Have you tried dehydrated pineapple? So easy and delicious! A perfect summer-y, sweet, and healthy snack at home or on the go.

My kids love Virgin Pina Coladas as a special treat, and they’re pros at making them – even my 8yo! Into the blender goes chunks of pineapple, coconut milk, and just a squeeze of lime. Add ice to make it a frozen dessert – No sugar or dairy required!

Poblano Peppers
Fresh chiles
Approx 20 Lbs

 

Often called Pasilla or Poblano chiles interchangably, these are the chiles that make my favorite dish – chile rellenos! Poblanostend to be a mild chile, but every so often can surprise you with some heat. Great in sauces like mole. Roast and peel, then can or freeze (or throw straight into eggs! Yum!) Roasted and dried, poblano chiles are called ancho chiles. 

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