One Family's Quest to Eat Local Ingredients

Archive for the ‘Recipes’ Category

Bacon Wrapped Asaparagus with Honey Glaze — Local Recipe!

In Recipes, side dish, Spring Dishes on June 6, 2011 at 7:39 am

Bacon Wrapped Aparagus with Honey Glaze

Serves 4-5

Asparagus is a vegetable commonly found in spring.  If you have never tried spring asaparagus, I reccomend you do so.  My husband hates asparagus, but absolutely loved this dish!  My kids hate asparagus and they gobbled it up!  In season vegetables obtained from the farmer taste so much different from what you get at the store.  More on why that is true for all produce in a different post…. Now on to the good stuff!!

My inspiration was to turn these into something with a hint of sweetness!  The tips of these were so delicious when they were done.  The hint of bacon and honey in the background was awesome!  It is quick and easy to prepare as well!

Items in bold can be obtained locally!

You need:


1 bundle of asparagus seperated evenly into 4 portions

4 pieces of bacon

1/4 cup of honey

dash of sea salt (optional)

waiting to go in the oven!

Pre-heat broiler. Divide the asparagus out into even portions on pan.  Wrap one piece of bacon around each bundle.  Tak brush and brush honey all over the asparagus bundles.  Sprinkle with sea salt (if desired).  Put into oven for 5 minutes checking frequently (depending on your oven).  Using tongs flip the bundles over and cook for another 4-5 minutes checking frequently.  Take out let cool and serve.  (We did not eat the bacon, but you could).


These were so melt in your mouth good that I could have eaten it all and not even told the family I made them! 🙂

This post is linked to Grocery Cart Challenge Recipe Swap


Recipe….. Grilled Zucchini Rafts

In Recipes, Side Dishes on May 12, 2011 at 2:37 pm

It was a busy night after obtaining these great early zucchini.  We have been on a grilling out spree the last couple nights, despite our menu plan, because it has been so awesome outside.  I decided to grill these guys with the local burgers we were having.  As we were eating them, they reminded me of boats, but boats imply some sort of stuffing in them.   So I decided they looked like little rafts instead. 

Zucchini Rafts


Yellow or Green Zucchini Squash— size and amount vary on how many people you are serving.  We were serving 5 so 1 small and 1 medium did the trick.

Organic Grapeseed Oil — has high cooking temperature

Organic Garlic Sea Salt –if I hadn’t felt so tired I would have crushed fresh garlic over the squash

Organic Roasted Red Pepper Salad Dressing —I think italian would be good too!


Cut the zucchini in half lengthwise.   Drizzle with oil.  Sprinkle garlic and sea salt over the zucchini. 

Drizzle the Roasted Red Pepper dressing over the squash

Grill until done!  Make sure there is still some crisp left to the squash. 

These packed such a good flavor.  The combination of grill flavor coupled with the garlic and dressing was melt in your mouth good.  One of our kids ate a whole one!   There is only one local ingredient in this side dish, but if I added fresh garlic instead of the garlic salt that would help!  The remaining ingredients were organic with real ingredients.  I’m happy and our bellies are happy too!

Recipe– Veggie and Bean Soup

In Recipes on May 10, 2011 at 10:03 am


Veggie and Bean Soup

Tonight was one of those busy days where you need a dump a bunch of ingredients into a crockpot, forget it, and everyone comes back to it when it’s their time to eat!  I was absolutely famished when I came home today.  I thought “uh vegetable soup, I don’t know if this will work for me!!!!”  Surprisingly it filled me up and the kids and husband liked it too!

In my deep freezer I put 1 lb packages of veggies when they came into season.  It’s now crunch time to eat all these goodies up before they next round comes into harvest. 1 package is equal to 1 lb.

Veggie and Bean Soup

  • 2-3 cups of chicken stock (more on how to make this local later–it’s so easy you’ll wonder why you never did it before)
  • 1 pkg. peas
  • 1 pkg. corn
  • 1 pkg. diced tomatoes
  • 1 pkg. green beans
  • 1 lb. organic kidney beans
  • 1 lb. organic black beans
  • Sea Salt
  • Pepper

Literally dump it all into your large crock pot straight from the freezer and walk away.  Come back in 8 hours or more and eat!  You can also do the same on the stovetop if you are home.  Dump all the ingredients into a large stockpot and walk away for 45 minutes. 


Well the chicken stock, and vegetables can all be obtained from local farmers and farmers markets.  The beans, salt and pepper all have to be obtained from the store until I find another source!