Fruit & Veggie Co-op

My ward started a fruit and vegetable co-op several months ago. The cost is $20 and they make a run every other week up to the Dallas Farmer's Market. You never know what you're gonna get but it's always a fun surprise.

So what does $20 get you this week??? When it's all boxed up like this it feels like Christmas morning opening presents...

Here it is all pulled out and sorted...
...tons of apples, sweet potatoes, cauliflower, cherries, red peppers, corn, cantaloupe, lettuce and a pineapple. If anyone local out there wants in on the co-op, it's open to anyone. The more, the merrier!
I'm pretty excited about the pineapple because of this handy unitasker I got at the most recent Pampered Chef party I went to. It's called a pineapple wedger.It's just like an apple wedger but larger and makes fresh pineapple SO, SO, SO easy! It cores and slices the pineapple for you! I pink, puffy heart it so much! It says it is also useful cutting cucumbers and pears but I haven't tried that yet...
With the red peppers I'm gonna make this tasty dish I found on this blog awhile ago. It is delicious and makes a TON. Seriously. If you're taking dinner to someone this recipe will make a 9x13 for them, a 9x13 for you and some to take to that single sister you visit teach as well.


12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)

½ pack thick bacon

48 oz. (3 boxes) penne pasta

2 large red bell peppers- diced

1 cup grated Parmesan cheese

½ tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup Marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup

1 tsp Dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

¼ tsp cayenne pepper

8 cups heavy cream


Saute garlic in butter in large pan. Add Marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream. Let it reduce down or the sauce will be too runny. (Learned the hard way...)Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, Parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.Preparation Time: More than an hour


Erin said...

I'm so making that. That is my favorite dish there, actually the only one I have ever eaten and I LOVE it. Thanks so much

The Dragonfly said...

Gorgeous produce + yummy recipes = you need to blog more often!

Courtney said...

Yummy! I have been wanting to make that for a long time. I love Home Based Mom. I am going to try her Cafe Rio Salad soon!