{"id":433,"date":"2012-01-13T01:39:00","date_gmt":"2012-01-13T06:39:00","guid":{"rendered":"http:\/\/www.milkandhoneyorganics.com\/blog\/?p=433"},"modified":"2012-01-13T01:39:00","modified_gmt":"2012-01-13T06:39:00","slug":"weekly-basket-with-recipes-and-meal-plan","status":"publish","type":"post","link":"https:\/\/www.milkandhoneyorganics.com\/blog\/2012\/01\/13\/weekly-basket-with-recipes-and-meal-plan\/","title":{"rendered":"Weekly Basket with Recipes and Meal Plan"},"content":{"rendered":"

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This Week’s Basket Includes:<\/strong>\u00a0Green Beans,\u00a0N.C. Covington Yams,\u00a0Rainbow Chard,\u00a0Brussels Sprouts,\u00a0Fuji Apples,\u00a0Hurricane Creek Tomatoes,\u00a0Yellow Onions, Grapefruit,\u00a0Green Leaf Lettuce,\u00a0Garlic,\u00a0Sunburst Tangerines, and\u00a0Blueberries.<\/p>\n

Some of you may be thinking, “Brussels Sprouts?! Really!? Who eats Brussels Sprouts?!” This poor vegetable has earned a bad rap, especially among kids. My personal opinion is that if you’re thinking that, you’ve never had Brussels Sprouts prepared properly. I don’t know about you, but as soon as I took the picture of this week’s basket’s, I put everything else away, and immediately cleaned the Brussels Sprouts and cut them in half, pan frying them with salt, pepper and garlic in a combination of butter and olive oil. Yum! More about this in the next post. Stay tuned.<\/p>\n

Now for this week’s meal plan, using Pepperplate.com<\/a>:<\/strong><\/p>\n

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Recipes from this week’s meal plan:<\/strong><\/p>\n