We have had some great feedback from our customers recently. I am excited to share this warm creamy real food recipe (below) submitted by long time customer Amy McMaster. Thank you, Amy!
I also wanted to share a fantastic idea from another wonderful customer, Vicki. Over the phone, Vicki, recently shared with me how she puts her produce scraps to good use. You know all the carrot tops/ends, onion skins and bits of produce that most of us discard? She adds them to a bag in her freezer until it is full enough to place in the crock pot. Then she adds water and lets it simmer away all day. Later she strains out the odds and ends and is left with flavorful vegetable broth. Isn’t that clever? Thank you for sharing, Vicki!
- 1 head of cauliflower, trimmed
- 1 carrot
- 1 celery rib
- 2 1/2 cups chicken or vegetable broth
- 3 T. butter
- 3 T. flour
- 3/4 t. salt
- 1/8 t. pepper 2 cups milk
- 1 cup sharp cheddar
- 1/2 t. hot sauce (optional)
Directions: Break cauliflower into flowerets. Shred the carrot. Chop the celery rib. Shred the cheddar cheese. In a large sauce pan combine cauliflower, carrots, celery and broth. Bring to a boil. Reduce heat; cover and simmer 12-15 minutes until produce is tender. In another large sauce pan melt the butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Add pepper sauce if desired. Stir in cauliflower mixture. Makes 2 quarts or 8 servings.
Note: We carry most of the ingredients for this recipe such as the produce, broth, milk, flour and cheese at Brown Box.