Pot Roast and Vegetables - Linda Chipman for Kami White

I don't know how many of you are using Bountiful Baskets, but it is a fun way to get a variety of fresh fruits and vegetables into your families meals at low cost. We have vowed not to waste any of them. Kami came up with this delicious roast using the vegetables she got from Bountiful Baskets. It is truly one of the best roast and vegetable dishes I have ever tasted.

One - cross rib roast or chuck roast, seasoned with garlic salt and put in the crockpot overnight on low.
The next morning add:
2 cloves of garlic minced
1 onion
celery, as much as you like.
carrots, peeled and sliced or quartered as many as you like.
RED potatoes cubed but not peeled, as many as you like.
2 cans of Campbell's Roasted Garlic Cream of Mushroom Soup

Let cook during the day or while you are at church until the vegetables are tender. I loved this recipe of Kami's. It is very basic as most things you have on hand. It was a delicious way to use some of the Bountiful Basket veggies and takes little time and no fuss to prepare. Hope you like it as well as I did!!!!!

**Picnic Vegetable Salad** ~Sylvia Brindley

3 cups broccoli florets
3 cups cauliflowerets
2 cups cherry tomatoes, halved
2 medium cucumbers, cut into chunks
1 each medium green, yellow, and red peppers, cut into chunks
6 green onions, thinly sliced
1 can olives, drained & halved
1 bottle Greek vinaigrette, 16 oz (if you find this post where, I could not find "Greek" so I used balsamic vinaigrette)
1 cup crumbled feta cheese

In a large bowl, combine the broccoli, cauliflowerets, tomatoes, cucumbers, peppers, green onion and olives. Drizzle with dressing: toss to coat. Chill until serving. Just before serving sprinkle with the feta. Serves 18

I made this for 2 family luncheons and got compliments on it at both, it's a yummy refreshing salad. It's easy and healthy too!