Meal Plan for August 8, 2018

Another lovely summer box is coming your way! Try something different with your fruit this week. Watermelon sorbet can make a wonderful cool treatand grilled peaches with a scoop of vanilla ice cream is a lovely dessert for any summer night.

Habananda peppers are included but don’t fear. They are NOT Spicy! This hybrid pepper has the flavor of habenero pepper but without the heat. Give them a whirl. They will elevate the flavor of any dish without any spiciness.

For those getting a Harvest Box this week, another summer favorite is roselle buds. These are the buds of the hibiscus flower. They are rich in vitamin C. We love making “red” lemonade at our home by adding freshly squeezed lemon juice to the recipe included below. It’s a refreshing summer beverage we hope you will try and enjoy!


Watermelon Sorbet
  • 1/2 Watermelon cut into 1" chunks (remove seeds)
  • Freshly Squeezed Lemon Juice
  1. Freeze watermelon chunks overnight. Place frozen chunks and 1 tbsp. of lemon juice into blender. Blend, adding more lemon juice, as needed, until consistency is smooth. Serve and enjoy!
  2. Think about adding other flavors such as ginger, strawberry, or vanilla for fun!
Recipe Notes

Recipe from Skinny Ms.


Fried Habanada Poppers
  • 1/2 lb Habanada Peppers
  • 1 cup Cream Cheese..softened
  • 3/4 cup Shredded Cheddar Cheese
The Batter:
  • 2 cups Panko Bread Crumbs do not recommend substituting regular bread crumbs
  • 1-1/2 cup Water
  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 3/4 tsp. Baking Powder
  • 1 tablespoon Garlic Powder
  • A pinch of Salt & Pepper
  • Oil for frying enough for 2 in of oil in the pot
  1. Slice a slit on one side of each pepper, making sure not to go all the way through, just a small slice so you can stuff them…(there won’t be many seeds to remove)

  2. In a medium bowl combine the Cream Cheese and Cheddar~ feel free to add any additional spices that you might like. Set it aside.
  3. In a medium/large bowl combine all of the above “Batter” ingredients, and mix well. Set aside..

  4. Pour the Panko into a shallow bowl..set aside.
  5. Gently and carefully fill each Pepper with some of the Cream Cheese mixture.
  6. Dip each filled Pepper into the batter, making sure to leave the stem clean…
  7. Roll the Peppers around in the Panko…get a nice and even coating onto them…
  8. Set them near your oil, which should be heating up to 350 right now…
  9. Gently place a couple into the hot oil and carefully roll them around to evenly brown them. Take them out when they’re golden and firm, let them drain on paper towel.
Recipe Notes

Recipe adapted from Oh, Bite It!

Cherry Tomato Caesar Salad
  • 2 garlic cloves minced
  • ¼ teaspoon fine sea salt
  • 2 teaspoons fresh lemon juice
  • ¾ teaspoon Worcestershire sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 head lettuce thinly sliced
  • 1 qt cherry tomatoes halved
  • 4 anchovies packed in oil coarsely chopped (leave it out if desired)
  • 1 and 1/2 ounces Parmesan more to taste
  • Black pepper
  1. In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
  2. Spread lettuce on a platter and drizzle with dressing.
  3. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad.
  4. Drizzle dressing over the plate and finish with pepper.
Recipe Notes

Recipe from NY Times Cooking

Sausage and Rice Stuffed Acorn Squash
  • 1 acorn squash
  • 1/2 lb mild sausage
  • 8 ounce mushrooms chopped
  • 1-2 tsp fresh thyme chopped
  • 1/2 cup long grain white rice
  • 1 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • Olive oil
  • Salt and pepper
  1. Preheat oven to 400.
  2. Carefully slice each squash in half lengthwise and scoop out the seeds. Place the halves skin side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50-60 minutes or until soft.
  3. Meanwhile, in a large deep skillet over medium-high heat, brown the sausage until nearly cooked through. In the last couple of minutes of cooking, add the chopped mushrooms and thyme. Continue cooking until the meat is no longer pink and the mushrooms are softened. Add the rice, stir well, and cook 1 minute. Add the chicken broth and stir to ensure all rice is submerged. Bring to a boil, cover, and simmer for 20 minutes or until rice is tender. Remove from heat and stir in Parmesan cheese.
  4. Once squash is cooked, remove from the oven and reduce heat to 350. Scoop the cooked mixture into each half, filling as much as possible. Return to oven and bake for 20 minutes.
  5. Serve hot.
Recipe Notes

Recipe from See Aimee Cooks


Crispy Thyme Potatoes
  • 1 pounds peeled potatoes cut into 1-inch chunks
  • 1/8 cup oil of choice
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons black pepper
  • 4 thyme sprigs
  1. Preheat oven to 425°F. Toss potatoes with oil, garlic powder, onion powder, salt, and pepper in a large bowl until well coated. Spread in a single layer on a large rimmed baking sheet, and top with thyme sprigs.
  2. Bake in preheated oven until browned and crispy, about 25 minutes. Let cool 5 minutes before serving. Garnish with crispy thyme sprigs.
Recipe Notes

Recipe from Southern Living


Charred Okra with Thyme
  • 1 pound okra about 30
  • Extra-virgin olive oil for brushing
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons hot paprika
  • 1 tablespoon flaky sea salt such as Maldon
  1. Preheat grill to high.
  2. Skewer each okra from stem to tip and brush with oil.
  3. Combine thyme, paprika and salt in a small bowl.
  4. Grill okra over direct heat, turning a few times until charred in places and crisp-tender, about 4 minutes.
  5. Remove from grill and sprinkle with thyme mixture. Serve immediately.
Recipe Notes

If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

Recipe from Martha Stewart

Grilled Peaches
  • 1/2 stick unsalted butter at room temperature
  • 1/2 teaspoon cinnamon sugar
  • 1 tablespoons granulated sugar
  • Pinch salt
  • 2-3 ripe peaches halved and pitted
  • oil
  • Mint leaves for garnish
  1. n a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
  2. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Recipe Notes

Reserve any leftover butter for use on bread, french toast or other favorite application for cinnamon butter.

Recipe from Food Network

Roselle Hibiscus Tea
Hibiscus Tea:
  • 2 cups roselle buds
  • 4 cups water
  • optional: cinnamon stick or handful fresh mint leaves
Simple Syrup:
  • 1 cup water
  • 1 cup granulated sugar
  • optional flavor: cinnamon stick or handful fresh mint leaves torn
Hibiscus Tea:
  1. Place hibiscus and optional spices/herbs in a medium pot. Pour in 4 cups water. Cover with lid and simmer until water is a deep red. 

  2. Strain tea and discard roselle buds.

  3. Sweeten tea as desired with simple syrup. Start with 1/3 cup simple syrup for a lightly sweetened tea or up to 1 cup for a sweet tea. Store in the fridge until ready to serve. Serve over plenty of ice.
Simple Syrup:
  1. Place water and sugar in a sauce pot. Place over medium heat and bring to a boil until sugar has dissolved. Remove from heat and transfer to another container. Let cool to room temperature then store in the fridge.
  2. To make flavor simple syrup, add spices/herbs to water and sugar in sauce pot. Bring to boil until sugar has dissolved. Remove from heat and cover with lid. Let spices/herbs steep for 15-20 minutes. Taste, if you want flavor to be stronger let steep longer. Transfer to airtight container and store in the fridge.
Recipe Notes

Recipe courtesy of The Little Epicurean

Meet the Author

Michele Reneau

Michele and her husband relocated to Chattanooga, TN from Charleston, SC in 2009. Leaving a successful real estate career upon relocation, and shortly after became a mom, she transferred her passion of helping people into health matters. She became a Certified Health Coach and enthusiast for local real food. Michele is the Chattanooga Chapter leader of the Weston A Price Foundation. The Reneaus who now have 4 children started a family farm in 2015 on Signal Mountain. Michele loves to cook, eat and teach others about real food.