Saturday, March 28, 2020

COVID19 Week #3 Menu and a Recipe to Make Life a Little Sweeter #SpringonthePlate

I received a wonderful box of amazing spring fruit and produce from Melissa's Produce right before the world stopped spinning.


The package was sent to selected bloggers for the purpose of creating recipes featuring seasonal produce.  Melissa's is calling it Spring on the Plate.  I am calling it delicious.  I was thrilled to get this package.  I received no monetary compensation for this or any other post featuring Melissa's Produce.  All opinions, writings and thoughts are completely my own.

So here we are starting on Week 3 of the quarantine.  Things have changed quickly from when it was first suggested to stay home if you were sick and practice good hygiene, to schools shutting down and the public being asked to comply with social distancing, to all non essential services being shut down to the current order in Michigan to Stay Home/Stay Safe.

Image result for overflowing freezer cartoons

We are very blessed in this household, our freezers, refrigerator and cupboards were completely full as this pandemic started.  Other than milk, bread and juice we can go for a long while without needing to go to the store.

I had already made up a few recipes with the produce from Melissa's that I shared on March 17. That was the day I was going to celebrate my brother's birthday with him.  The world hadn't shut down completely yet but schools had closed and we were asked to be vigilant.  We decided to get together to celebrate when this is all over.  We ate this Tropical Upside Down Cake without him.

Beet Salad

I also roasted up some of those golden beets you see in the picture and added them to this colorful and yummy salad.


We also got a new to us vegetable in our box call Fioretto.  It is flowering cauliflower and reminds me of broccolini.  I roasted it up and it was so very tasty.  I will be looking for it in my market as soon as we can leave our homes again.


We also got some Goldenberries.  When I saw them on the list I wasn't sure what they were.  Imagine my delight when I got them and saw that they are what I have always called Ground Cherries.  I haven't had ground cherries in many years.  Not since I stopped using my CSA.

In the past I have turned these little beauties into Ice Cream Topping, Muffins and just popped them in my mouth and eaten them plain.


Two clamshells gave me about 1 cup of husked fruit.  Perfect for making syrup to go on our sourdough pancakes that I was making for breakfast one morning.


This syrup was delicious on our pancakes and I was happy to have a little left that I think I may give to Frank to concoct a cocktail with.  Stay tuned for that.

pancake pin

I am looking at this as an opportunity to come up with recipes that I can make solely with the items I have on hand as I did with this syrup.  It is with this in mind that I am sharing this weeks menu.

#syrup, #fruit, #groundcherries, #goldenberries
Sauces, Syrups
Yield: 8 Servings

Goldenberry Syrup

Goldenberry Syrup

Prep time: 10 MCook time: 10 MTotal time: 20 M
Sweet and Tart Goldenberries are perfect for making this syrup. Use it on pancakes, over ice cream or in cocktails.


  • 1 c. husked goldenberries
  • 3/4 c. sugar
  • 1/2 c. water
  • 1/2 T. cornstarch


How to cook Goldenberry Syrup

  1. Place all ingredients in a small saucepan over med high heat.  Bring to a boil and cook, stirring, until berries begin to pop and liquid becomes clear, glossy and starts to thicken, about 8-10 minutes.
  2. Pour through a fine sieve strainer pressing on solids to release any additional juices.  Discard solids.  Serve syrup warm if using  on pancakes, waffles, biscuits or ice cream.  Let cool for use in cocktails.
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Created using The Recipes Generator

Stay well, stay safe, stay home.......

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  1. That is brilliant! P.S. I roasted some of the fioretto too. Delicious.

  2. Ohhh so many great things in that produce box that I want to try!


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