Hi! Today has been feeling like a Monday all day since I was off work yesterday. I am definitely not complaining. I think I need to start going to sleep earlier since the snooze button has become a regular part of my routine.
I am so excited to share with you all my produce from my Bountiful Baskets co-op I picked up on Saturday.
I have only gotten an order once before and was super impressed. My mom decided to split it with me since it is soo much produce for just one person! We went with the conventional basket which totaled to only 16 buckaroos! Quite the deal if you ask me. I do normally try to buy organic produce (especially the dirty dozen) but will buy conventional at times.
All I have to say…Holy Basket!
Like I mentioned, my mom split it up and also put some aside from my grandma.
Here Is My Loot:
- Asian Pear
- Butternut Squash
- Cherry Tomatoes
- Plus an unpictured Pineapple
Since I had pretty basic produce, I thought I would share a yummy recipe I made with the butternut squash. I found this tasty recipe from Iowa Girl Eats. (I eliminated the sausage but the dish was still just as yummy.)
Roasted Butternut Squash & Tofu (from IGE)
- Butternut squash-cubed
- Extra firm tofu-cubed
- Chicken broth
- Brown rice
I used my handy dandy tofu press to get the excess water out.
Toss the squash in olive oil, garlic salt, and pepper then roast for 30 minutes at 425 degrees, tossing half way through.
At the squash’s halfway point, add tofu (seasoned the same way) in the oven.
Look at that color!!
Serve over brown rice cooked in chicken broth.
This dish turned out excellent! The tofu and squash both had a nice crisp coating. Yum!
The perfect bite!
I will definitely be making this again! Easy, healthy, and delicious!
I am off again tomorrow (my regular day off). Going to watch a bit of TV then call it a night. Have a great evening and thanks for reading!!
Do you buy organic or conventional produce?