A Noisy Rabbit Dinner

We made an almost full The Noisy Rabbit (tnr) dinner tonight. I wanted to use the apricots so I started throwing stuff in a iron pan to stick in the oven. What came out was really good – the kiddos asked for a third helping. There are no measurements, sorry, but here is what I threw in:

Chicken breasts
A few springs of rosemary from my neighbors’ garden
Apricot halves (tnr)
blueberries (tnr)
Orange juice (from last weeks oranges – tnr)

Coconut oil
sea salt

* cooked it in the oven then finished the chicken on the grill.

Fruit for a side:
strawberries (tnr)
blueberries (tnr)
apricots (tnr)
cucumbers (tnr)
roasted coconut (tnr)
cherries (tnr)
OJ (tnr)
1/2 tps of sugar
little bit of coconut oil
chia seeds
flax seeds

Veggie for side(s):
salad = lettuce (tnr) + spinach (tnr) shredded cheese
roasted broc and yel squash (both tnr)

= health meal and happy folks. 🙂

-Jess Bayne

Creamed Spinach Gratin

How I used the spinach and tomatoes from last week’s basket… Very good! Turned out perfectly. Hubby & I liked it quite a lot, and my 7YO son asked for seconds. I will try panko next time based on other reviews, and see if it’s even better than the first try! Will definitely make again.


-Lisa Davis

Spinach Salad with Hot Bacon Dressing

1/2 package of bacon

1/2 C of brown sugar
1/2 C of red wine vinegar
I/2 of the spinach cleaned
1/2 of the mushrooms

Chop the bacon in to bit sized chunks, they don’t need to be seperated, just cut so when they are cooked down they are pieces. Put in saucepan and fry the bacon until done. DO NOT drain the grease, this is the oil for the dressing. Now add the brown sugar and red wine vinegar. Please be careful, they wine vinegar will steam up something fierce and don’t stick your nose over it right after you do it to smell, it is terribly strong. Let it simmer a little and then taste, it shouldnt have too much of vinegar taste or a sugar taste, it should be equal.

Don’t let it cool down, it’s supposed to be hot. You can heat it back up if you want to take it to work or eat the rest later, but it should be hot. I hope you enjoy it–we used to eat it A LOT in the summer growing up near the beach in MD, it was the first time I actually decided that spinach wasnt disgusting! 🙂 Let me know if you like it.

-Kirsten Cox

Asian Noodle Salad

All time favorite Asian salad… often I don’t even put the noodles…I just make the salad from all the yummy veggies! the sesame oil, fresh ginger and jalapeños bring such amazing flavor to the veggies!!

Spinach and Artichoke Dip

I had extra spinach and made this Spinach Artichoke Dip. I didn’t have quite enough spinach so I substituted 1/3 for lettuce. Yeah a new way to use lettuce! This is a healthier version without cheese. Although I did add some parmesan cheese and it was yay good!


-Krista Jones

Spinach and Artichoke Dip

Spinach and Artichoke Dip

• 1/4 cup plus 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt (as desired)
• Cayenne pepper(optional)
• 1 cup grated Parmesan (about 4 ounces)
• 1 cup grated Monterey Jack (about 4 ounces)
• 1 cup chopped onions
• 1 (16-ounce) bag fresh spinach, stemmed, rinsed and chopped

• 2 tablespoons chopped garlic
• 1 (15-ounce) cans artichoke hearts, drained and chopped

Preheat the oven to 400 degrees F.
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a sauté pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and sauté for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and sauté for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown. Serve with tortilla chips.

-Neal Massey Cash

Cheesy Eggplant

I am going to try this with my eggplant this week:

Cheesy Eggplant

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped

2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
3/4 cup tomato pasta sauce
2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased 9×13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

-Kris Lehne