Recipe: Shredded Brussels Sprouts and my experience with Bountiful Baskets

by Jessie on April 18, 2013

Shredded Brussel Sprouts

We are fortunate to have a Bountiful Baskets Food Co-op pick-up location near our house which is where we get most of our produce every week.  Every Saturday I come home with a laundry basket full of produce for $15 (plus tax). It is an additional $10 if you want to upgrade to organic (plus $3 your first time).  The basket contents are based on what is in season, high quality, good value, and local. There are generally 6 fruit items & 6 vegetable items.  Additional items like bread, honey, juicing ingredient packs, and additional cases of seasonal produce can be added on to your order as well.

Produce deliveries are Saturday mornings. The window to order your produce starts the Monday afternoon before the Saturday delivery date and ends Tuesday at 10:00pm. There is so much fresh produce, you may want to consider sharing the basket with a friend.

To get your produce, visit bountifulbaskets.org on Monday or Tuesday before the next delivery date and order your produce online. You’ll get an order confirmation slip to print that you will need to bring with you to the pick up on Saturday. On Saturday morning, you drive to your site within the pick-up time frame, take your own baskets or bags, show your order confirmation, and then transfer the fresh produce from their baskets to yours.

Not only is it a great deal ($15 for approx $50 worth of grocery store- quality produce), it also encourages me to experiment with different vegetables that I might not buy normally. This is one of the recipes that resulted from getting brussels sprouts in my basket one week. I can’t say I would have picked up brussels sprouts at the store but I’m glad I had an excuse to try them out!

Ingredients:

1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

Directions:

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes.

Stir in crumbled bacon just before serving.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.

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