Be Prepared

“Be prepared in all things against the day when tribulations and desolations are sent forth upon the wicked.”
Doctrine and Covenants 29:8

Try a Co-Op for your Produce

 Taken from Everydayfoodstorage.com

What is a produce co-op? It’s where you join with others to buy your produce-getting you a better price and eliminate the grocery store. This can be fun because you pay the same amount each time you pick up produce (giving you a fixed cost in your budgeting) and you get fun things to try and/or more expensive items you wouldn’t normally buy. Some that I’ve received have been persimmons and white asparagus-both delicious and both I would never have bought on my own! Some even have an organic option if you’re into that sort of thing. The downside to a food co-op is that you don’t have a say in what you get so you have to work your meals around what you get-not the other way around. Still, it’s fun to throw it in every once in a while!

Popular Co-op Sites:

Bountiful Baskets
Local Harvest
Co-Op Directory-find one near you!

I have a good friend that does this all spring and summer long.  She live right here in Reno and loves it!  Check out the sites above and think about maybe joining one just to try something new!

Almond Toast  gluten free



Crunchy with ground and slivered almonds. Perfect for a late day brunch.

Ingredients:
1 GF baguette
10 Tbsp butter or margarine
2/3 cups sugar
1 1/2 cups almonds, finely ground
1 egg
1/2 tsp almond extract
Topping:
1/3 cup slivered almonds
Icing sugar for dusting, optional

Directions:
Slice baguette into 1" thick slices, lightly butter one side of each slicee and place butter-side down onto a baking sheet.

Cream together the butter and sugar, then add remaining ingredients. Spread a thick coat of mixture onto each baguette slice, then top with some slivered almonds.

Bake at 350°F for about 20 minutes, until top is golden. Remove from oven, dust with icing sugar if desired and serve warm.

Apricot & Basil Pesto Chicken  gluten free Apricots add a touch of sweetness to this scrumptious stuffed chicken breast. Ingredients: 4 chicken breasts Pesto: 1/3 cup dried apricot halves + 1 tsp rice flour 1 cup basil leaves 2 Tbsp Parmesan 2 Tbsp olive oil 1/2 tsp salt 1 garlic, minced Topping: 1/4 cup apricot preserves Directions: For Pesto: in a mini food processor, combine apricots and rice flour. Pulse until until finely chopped. Remove and set aside. Combine remaining pesto ingredients together until a paste forms (or you get the consistancy you want). Stir in the diced apricots and set aside. Prepare chicken: either slice horizontally to 'butterfly' the breast (to create a pocket to fill with the pesto), or pound chicken with mallet to 1/4" thick (spread on pesto, then roll-up). Once you have filled the chicken with the pesto, place (seam-side down or use toothpicks to secure so pesto doesn't come out) onto a lined baking sheet. Bake at 350°F for about 40 minutes. About 10 minutes before removing from oven, spread some apricot preserves (melt in microwave first if too thick to spread) over each chicken breast. Note: for an even quicker dish, use prepared GF pesto.