Recipes

12 Jun Kale Caesar Salad

One of the items we get almost every week in our CSA shares is kale.  When we first joined the CSA 8 years ago, I hated kale!  Yes that’s right…I did not like this amazing superfood.  I never knew what to do with it and didn’t really enjoy the taste.  Over the years, I have experimented with this wonderful vegetable and love creating new dishes with it.  It is now one of my favorite vegetables!  You can enjoy this Kale Caesar Salad as a side dish or your main meal.

Salad Ingredients:
1 bunch kale
Avocado or olive oil
Avocado slices
1 cup cashews
Pinch sea salt
¼ cup sunflower seeds
2 Tbsp pumpkin seeds
¼ cup hemp hearts

Dressing Ingredients:
½ Avocado
1 ½ Tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
2 scallions, finely chopped
½ cup water
1/3 cup mayonnaise
1/3 cup garlic scapes, finely chopped

• Wash kale. Remove stems and chop. Place in large salad bowl.  Add 1-2 Tbsp of avocado or olive oil.  Toss to coat and then massage the kale leaves.
• In a small skillet, add 2 tsp avocado or olive oil. Heat to medium heat and then add cashews.  Toast cashews for 1-2 minutes stirring constantly.  Remove from heat and add a pinch or two of sea salt.
• Make superseed mixture. In a small bowl, combine sunflower seeds, pumpkin seeds, and hemp hearts.
• Make dressing by combining all ingredients in a small bowl. Whisk together or blend.  If the dressing is too thick, just add a little more water.
• To serve, add kale to plate or bowl. Top with toasted cashews, superseed mixture, avocado slices, and dressing.

**You can always add bacon or chicken to this dish.  Hershberger Heritage Farm is one of our favorite places to source pastured bacon and chicken!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.
Instagram and Facebook: Tru You Essentials, Website: www.truyouessentials.com

09 Jun Garlic Bok Choy and Kohlrabi over Quinoa 

Sautéed vegetables with Asian flavors over grains is always a good combo. All these textures come together perfectly to make a quick dinner that you can whip up in under 30 minutes!

Ingredients
1 head bok choy
1 bunch kohlrabi
1 bunch spring onions(about 3-4)
2 head green garlic
2 tbsp coconut aminos
4 tbsp rice vinegar
1 tsp avocado oil
Steamed quinoa
Fresh cilantro
Sesame oil

Heat cast iron or whatever pan you have on hand over medium heat on the stove top and add avocado oil. Mince onions (reserving the green parts for garnish) and 1 head green garlic and sauté till soft. Add 2 tbsp rice vinegar and 1 tbsp coconut aminos.

Peel and chop kohlrabi into cubes and add to garlic and onions. Cook for about 10 minutes, then add kohlrabi leaves and cook till wilted (about 5 minutes). Remove everything from pan and add in the other minced garlic, coconut aminos and rice vinegar.

Slice bok choy vertically. Place in pan and cook for about 5 minutes each side (I placed a lid over them to help the steam cook them through). Once cooked take off heat and place everything over quinoa or grain of your choice.

Drizzle with a little sesame oil and fresh cilantro for garnish.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

30 May Collard Wraps with Green Garlic Spread

I’m so excited for the 2019 CSA season.  Picking up farm fresh organic produce from our friends at Blooming Glen Farm is definitely a highlight to our week.  These farmers work really hard to provide us with the highest quality vegetables each week, so be sure to say thank you the next time you stop at the farm or see them at a market.

For this week’s recipe, I am showcasing the collard greens, radishes, green garlic, scallions, and kohlrabi.  These wraps are delicious and full of flavor.  Feel free to switch things up throughout the season as new vegetables become available.  You can also use the Quick Pickled Radishes and the Green Garlic Spread for other meals.

Collard Wraps:
Quick Pickled Radishes (recipe below)
Green Garlic Spread (recipe below)
1 medium onion
2 yellow or orange bell peppers
3 portobello mushrooms
1 bunch kohlrabi (both bulbs and leaves are used)
6 collard leaves (you can also use kale or kohlrabi leaves)
Avocado oil or olive oil for cooking

• Make quick pickled radishes (see recipe below).
• Make green garlic spread (see recipe below).
• Thinly slice onion and peppers.
• Clean and slice portobello mushrooms.
• Remove kohlrabi bulbs from stems and leaves. Peel bulbs and cut into matchsticks.
• Wash kohlrabi leaves and thinly chop.
• In sauté pan, place 1 Tbsp avocado or olive oil. On medium heat, sauté onion for 2 minutes and then add kohlrabi greens.  Cook an additional 2 minutes and then place in bowl and cover to keep warm.
• In the same pan, add a little more cooking oil and sauté kohlrabi and peppers for about 3 minutes. Place in another bowl and cover to keep warm.
• In the same pan, add a little more cooking oil if needed and sauté mushrooms for 3 minutes. Place in bowl and cover to keep warm.
• Fill large pot with about 6 cups of water. Cover and heat to boiling.
• Remove lid and blanch collard leaves. Place them in boiling water for about 30 seconds.  You will see them turn a deep green.  Remove leaves and place on paper towel to dry a little before serving.  (If using kale or kohlrabi leaves, I still like to blanch them but you only need to place them in the water for about 15-20 seconds.)
• Assemble wraps: blanched collard green, green garlic spread, portobello, pepper and kohlrabi mix, onion and kohlrabi greens, and quick pickled radishes
• Enjoy!

Quick Pickled Radishes:
4 large radishes
½ cup white vinegar
1 tsp sea salt

• Clean and cut radishes into small matchsticks. Place in a bowl.
• Add white vinegar and sea salt.
• Mix well and let sit for at least 30 minutes. **I make this first and then let it sit while I prep the rest of the meal.
• Store extra in the fridge. **Great topping for salads, burgers, sandwiches, etc.

Green Garlic Spread:
3 green garlic bulbs and stems
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper

6 large basil leaves
1/3 cup scallions (chopped)
¼ cup + 2 Tbsp olive oil
½ tsp sea salt
Pinch black pepper

• Preheat oven to 400°
• Clean up green garlic and slice in half.
• Place green garlic on baking sheet. Drizzle with 2 Tbsp olive oil, ¼ tsp sea salt, and ¼ tsp black pepper.
• Roast for 10 minutes and then remove from oven.
• In blender or food processor, combine roasted green garlic, basil, scallions, ¼ cup + 2 Tbsp olive oil, ½ tsp sea salt, and pinch black pepper.
• Process all ingredients until they are well combined. This will form a thick spread.
• Store extra spread in fridge. This works really well on burgers, sandwiches, eggs, etc.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials, Website: www.truyouessentials.com

23 May Strawberry Salad with Basil-Balsamic Dressing 

It’s strawberry season!! It’s one of my favorite times of year and I love to add them to meals, desserts or have them on their own. I had to share this delicious strawberry salad recipe because I make it every year around this time and it’s always a hit! Hope you enjoy this as much as I do.

Salad
4-5 cups spring mix
1 cup sliced strawberries
1 avocado, diced
1/4 cup sliced scallions
1/2 cup candied pecans (add 1/2 cup raw pecans to a pan with 1 tbsp maple syrup and cook over low while stirring till bubbling then let cool)

Mix all ingredients together in a big bowl.

Dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tbsp honey
Juice of 1 lemon
1 tablespoon chopped fresh green garlic
Dash of salt and pepper
2 tbsp chopped fresh basil

Mix together in a bowl or shake in a jar. Add a little more honey if you’d like more sweetness.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

31 Oct Maple Roasted Veggies over Massaged Kale Salad

How about an easy fall salad to showcase some of the amazing autumn produce we have been getting in our CSA share?  This salad can be used as a side dish or as the main meal.

Maple Roasted Veggies
1 lb sweet potatoes (about 3 medium)
1 radish (I used a purple daikon radish)
1 onion
½ tsp sea salt
½ tsp garlic powder
2 Tbsp olive oil
3 Tbsp maple syrup

Kale Salad
½ lb kale
1 bunch arugula
Additional toppings: dried cranberries, chopped pecans

Dressing
½ cup olive oil
4 Tbsp apple cider vinegar
2 tsp maple syrup
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder

• Preheat oven to 400°
• Peel sweet potatoes and radish, chop into ½ inch squares, and place in medium bowl.
• Chop onion and add to bowl.
• Add sea salt, garlic powder, olive oil, and maple syrup to vegetables. Stir to coat.  Spread out on baking sheet and roast for 10-15 minutes.  Vegetables should be fork tender when done roasting.

• While vegetables are roasting, mix all dressing ingredients and set aside.
• Rinse and chop kale. Place in large bowl.  Pour half of dressing over kale and gently massage with hands.  Add arugula and mix.
• To assemble salad, place dressed greens on a serving platter. Top with roasted vegetables.  Sprinkle on some dried cranberries and chopped pecans.  Drizzle on additional dressing.  Enjoy!

*I like to serve the roasted vegetables warm over the salad, but you can absolutely let the vegetables cool and serve them room temperature.

Recipe and Photos by Stephanie Borzio. Stephanie Borzio is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram & Facebook: Tru You Essentials; Website: www.truyouessentials.com

24 Oct Savory Sweet Potato Soup

We are reaching the last few weeks of our CSA shares and are seeing all of the wonderful autumn vegetables that our farmers have worked hard to provide for us.  This recipe uses the sweet potatoes, leeks, and celery that made their way into our baskets or bags last week.  It’s definitely a soup that freezes well, so feel free to cook and freeze half for later.

Ingredients
3 Tbsp olive oil or avocado oil
3 leeks- chopped (about 2 cups for soup; reserve 1/3 cup for garnish)
1 cup celery- chopped (include stalks and leaves)
5 cloves garlic- crushed
7 cups broth (vegetable, chicken or beef)
1 head cauliflower- chopped (¾ head for soup; reserve ¼ head for garnish)
2 lbs sweet potatoes- peeled and chopped
1 tsp sea salt
½ tsp black pepper
1 ½ tsp onion powder
Optional garnishes: sour cream, almond yogurt, cashew cream, bacon bits, broiled cauliflower bits*, fried leeks**, chives

• Place oil into large saucepan or stockpot. Heat to medium heat.
• Add leeks and celery to saucepan. Cook on medium heat for 5 minutes, stirring frequently.
• Add garlic and cook for 2 minutes.
• Add broth, ¾ head of cauliflower, sweet potatoes, salt, pepper, and onion powder. Bring to a boil and then reduce to a simmer, cover, and cook for 1 hour.
• After soup is done cooking, transfer in batches to blender and puree.
• Garnish and serve. Enjoy!

*Broiled Cauliflower Bits: Chop remaining ¼ head of cauliflower into tiny bits.  Combine with 1 Tbsp olive oil or avocado oil, 1/8 tsp sea salt, ¼ tsp garlic powder, and 1/8 tsp black pepper.  Broil for about 4-6 minutes, flipping halfway through.

**Fried Leeks: Use the reserved 1/3 cup of chopped leeks.  Heat ½ cup of avocado oil (or preferred cooking oil) in small frying pan.  Separate the chopped leeks and drop them one by one into the hot oil.  Quickly flash fry the leeks and remove when crispy.  Lay on paper towel lined plate and sprinkle with sea salt.

Recipe and Photos by Stephanie Borzio. Stephanie Borzio is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram & Facebook: Tru You Essentials; Website: www.truyouessentials.com

03 Oct Butternut Squash Sauce

We have received butternut squash in the last few CSA shares.  I knew when it was in this week’s share that I wanted to use this vegetable in a different way than I have in the past.  Butternut squash is delicious in soup, but also great roasted or mashed and served as a side dish.  This week’s recipe uses the squash as part of a sauce to serve over your favorite pasta.  I know this is a different dish, but it was incredibly tasty and uses many of the other vegetables we received this week.  Enjoy!

Ingredients
1 butternut squash (about 3 lbs)
2 Tbsp + 3 Tbsp olive oil or avocado oil (divided)
½ tsp + 1 tsp sea salt (divided)
¼ tsp + ¼ tsp black pepper (divided)
1 onion- chopped
1 bulb celeriac (peeled and diced) or 4 stalks celery- thinly sliced
3 leeks- cleaned well and thinly sliced
3 cloves garlic- crushed
2 green peppers- chopped
1 ½ lbs red tomatoes- sliced
1 cup water

• Preheat oven to 350°
• Peel butternut squash. Slice in half.  Remove seeds and set aside.
• Chop squash into ½- ¾ inch pieces. Place in a large bowl.  Add 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper.  Mix well and spread on cookie sheet.
• Roast squash for 30 minutes.
• While the squash is roasting, heat 3 Tbsp oil in a large saucepan to medium heat. Add onions and sauté for 2-3 minutes.
• Reduce heat to low and add celeriac or celery, leeks, garlic, and green peppers. Cover and cook for 5 minutes.
• Add tomatoes, 1 tsp salt, ¼ tsp pepper, and water. Cover and simmer for 20 minutes.
• After the squash is done roasting, add it to the saucepan. Mix well.  Using an immersion blender, puree the vegetables.  If you want a smoother texture, transfer the mixture to a blender and puree.
• Cover and let the sauce simmer for 20 minutes on low.
• Separate the squash seeds (which you set aside earlier) from the pulp. Place on cookie sheet and sprinkle with a little sea salt.  Roast in oven at 300°F for 8-10 minutes or until crispy.
• Serve the sauce over your favorite pasta. We used a gluten free brown rice spaghetti.  You can also use spaghetti squash, zucchini noodles, or kelp noodles.  Garnish with the roasted squash seed

Recipe and Photos by Stephanie Borzio. Stephanie Borzio is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram & Facebook: Tru You Essentials; Website: www.truyouessentials.com

17 Sep Popper Squash and Squash-ta Alfredo

As summer comes to an end, I find myself enjoying my time in the kitchen more. The stagnant heat has given way to some breezier warmth which makes me crave comfort food. These days my kids are busy with sports and school so, like always, time is a pinch. I feel happy and content on those nights where I can pull off two farm fresh meals that both kids enjoy- followed of course by dish-washing shenanigans and some good old rough housing. It’s hard to feel connected as a family some days…. which can drag into weeks and months if I’m not mindful to carve out those special nourishing evenings. Sometimes few and far between are the glimpses of the old time picture of “The American Dream” that lives somewhere in my fantasies. I can’t express my gratitude enough for the gift of Earth and Harvest…. work of the men and women, and the sacrifice of a family that does whatever it takes to feed me and my community. The challenges and responsibility bestowed upon the hands and hearts of our farmers is a duty of service and reciprocity that lends its vows to honorable harvest and stewardship year in and out. Thank You Blooming Glen Family for feeding my family.

Popper Squash

Ingredients
1 Acorn Squash (or Butterkin)
1/2 onion – diced
1 cup cooked rice or other grain
2 ears corn de-cobbed
1 poblano or jalapeno – roasted and diced
1 jalapeno – roasted and diced
2 T cream cheese – cut into bite sized chunks
1/4 tsp. cumin
salt and pepper to taste

Cut the acorn squash in half, scoop seeds, drizzle with oil of your choice and roast face down on a baking sheet along with the peppers, about 25-30 minutes on 400.

In the meantime, mix in small bowl the remaining ingredients and season to taste.

Remove roasted squash from oven and carefully spoon each half with the rice mixture.

Thinly slice big rounds of red tomato, lay atop the stuffed squash, season with salt and pepper, drizzle with oil and place under the broiler for an additional 10 minutes until the tomato is softened and browned.

Remove and serve with a dollop of sour cream, cilantro, and a sprinkle of pepita seeds.

Squash-ta Alfredo

Ingredients
1/2 any choice of winter squash – grated
1/2 onion – grated
6 slices bacon
2 cloves garlic
4 tiny peppers
2 ears of corn – de-cobbed
handful cherry tomatoes
1/2 pint heavy cream
1/4 cup parmesan cheese
1 T black pepper
1/2 lb wide pasta

Over medium heat, sauté your veggies until softened and browning. Add the heavy cream and reduce 2-3 minutes. Finish with parmesan and black pepper. Toss with hot pasta. Serve with sprinkle of fresh parsley or other fresh herbs.

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

12 Sep Fajita Bowls

We are nearing the end of summer and seeing an abundance of tomatoes and peppers in our CSA shares.  This week’s recipe showcases that late summer produce- sweet onions, tomatoes, green peppers, sweet peppers, hot peppers, sweet corn, and lettuce from our weekly share.  I’m going to share the recipe I created, but this meal offers a great deal of options so adapt it to fit your family’s needs or preferences.

Fajita Bowls
Ingredients:
Marinated Beef, Chicken, or Mushrooms
Pepper and Onion Mixture
Green Tomato Salsa
Cauliflower and Kohlrabi “Rice” (for a gluten free option) or Regular Brown or White Rice
Grilled Corn
Avocado Slices
Jalapeno Slices
Fresh Cilantro- finely chopped
Lime Slices
Chopped Lettuce

Marinated Beef:
1 ½ lbs hanger or skirt steak (choose local grass fed beef from either Hershberger Heritage Farm or Tussock Sedge Farm)
¼ cup olive oil
1 Tbsp apple cider vinegar
1 lime- juiced
1 tsp garlic powder
½ tsp chili powder
¼ tsp sea salt

Combine all ingredients, except beef, in a bowl.  Mix well.  Place steaks in a shallow container and cover with marinade.  Allow to marinate at least 3 hours.  Preheat grill to about 400°F.  Grill steaks 2-3 minutes per side or until desired temperature is reached.  Cook time with vary depending on thickness of steaks.

**You can use this same recipe for boneless chicken breasts, boneless chicken thighs, or even portabello mushrooms.  If using mushrooms, you can marinate for 30 minutes.

Pepper and Onion Mixture:
2 green peppers- sliced
3 sweet peppers- sliced
2 onions- sliced
2 Tbsp avocado oil or olive oil
¼ tsp garlic powder
¼ tsp chili powder

Heat oil in frying pan to medium heat.  Add onions and cook for 5 minutes.  Add peppers.  Cover and cook until fork tender (about 10 minutes).  Stir throughout cooking time to insure even cooking of vegetables.  Once vegetables are cooked, add spices and serve.

Green Tomato Salsa:
2 lbs green tomatoes, or tomatillos- sliced in half (you could also make this a red tomato salsa if you’d prefer)
1-2 jalapenos- sliced in half, seeds removed (or one poblano for milder heat)
1 large sweet onion- cut into fourths
1 lime- sliced in half
2-3 Tbsp olive oil
6 cloves garlic
2 tsp sea salt
1 tsp cumin
1 tsp black pepper
2 Tbsp fresh cilantro
1 Tbsp lime juice

Preheat oven to 400°F.  Place green tomatoes (or tomatillos or red tomatoes), jalapenos (or poblano), onion, and lime on cookie sheet.  Drizzle with olive oil.  Roast in oven for 30 minutes.  Place roasted vegetables in food processor.   Squeeze pulp out of roasted lime and add that to the food processor.  Add remaining ingredients and pulse to desired consistency.  I like to serve this salsa a little chunky.

Cauliflower and Kohlrabi “Rice”:
1 head cauliflower
2 large kohlrabi bulbs
4 Tbsp avocado oil or olive oil
2 Tbsp fresh cilantro- finely chopped
½ lime- juiced
Sea salt and pepper to taste

Clean cauliflower, chop into chunks, and place half of the chunks into the food processor.  Pulse until you get a “riced” texture.  Remove riced cauliflower and set aside.  Pulse the other half of the cauliflower and then add that to the first batch.  Peel kohlrabi, chop into chunks, and place in food processor.  Pulse to chop and then add to cauliflower.  Add oil to frying pan.  Heat to medium heat and then add cauliflower/kohlrabi mixture.  Cover and saute for 15-20 minutes.  Stir frequently to insure even cooking and prevent the vegetables from sticking.  Remove from heat and add cilantro and lime juice. Season with salt and pepper to taste.  Mix well and serve.

**If you do not have kohlrabi, you can just use cauliflower.

Grilled Corn:
Clean and husk corn.  Wrap each ear in aluminum foil.  Heat grill to about 400°F.  Place ears on grill.  Cook for 18-20 minutes, flipping halfway through cook time.  Remove from grill and allow to cool a little before handling.  When cool enough to handle, use a sharp knife to remove the corn from the ear.  Place in bowl and serve.

**Fajita Bowl Assembly: Once all components are cooked and ready to serve, you can assemble each bowl.  Fill the bottom of the bowl with either the cauliflower and kohlrabi “rice” or regular white or brown rice.  Top with marinated steak (or chicken or mushrooms), pepper and onion mixture, chopped lettuce, avocado slices, jalapeno slices, green tomato salsa, and grilled corn.   Sprinkle on some chopped fresh cilantro and squeeze a lime over top. Enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram & Facebook: Tru You Essentials; Website: www.truyouessentials.com

06 Sep Autumn Salad with Squash and Fennel

We may be in the middle of a crazy heat wave right now, but fall is on its way and we are seeing some of the fall harvest vegetables make their way to our CSA shares.  I created an Autumn Salad that showcases the fennel and delicata squash, as well as the lettuce and sweet onion from this week’s share.

Salad Ingredients
1 Delicata Squash
2 Tbsp Olive Oil or Avocado Oil
Sea Salt and Black Pepper
1 Head of Lettuce
2 cups Spinach
2 Fennel Bulbs and a small amount of the Fennel Fronds
1 Sweet Onion
1 cup Pomegranate Seeds
½ cup Chopped Walnuts
8 oz Goat Cheese

Dressing Ingredients
2 Tbsp Orange Juice
1/3 cup Olive Oil
3 Tbsp Apple Cider Vinegar
½ tsp Sea Salt
¼ tsp Black Pepper
2 tsp Maple Syrup

• Preheat oven to 400°
• Slice delicata squash into ¼-inch wide rounds. Scrape out pulp and seeds from center and set aside.  Place squash on cookie sheet.  Drizzle with oil and sprinkle with sea salt and black pepper.  Roast for 15 minutes, flipping halfway through cooking time.
• Clean pulp from squash seeds. I like to soak them in a little bowl of water.  It makes it easier to separate out the seeds.  Place seeds on a small cookie sheet.  Sprinkle with a little sea salt.  Roast in oven for 8-10 minutes.
• Chop lettuce and add to a large bowl or serving dish. Add spinach and mix with lettuce.
• Lay squash rounds on top of lettuce mix.
• Thinly slice fennel bulbs and sweet onion. Sprinkle onto salad.
• Add pomegranate seeds, chopped walnuts, and crumbled goat cheese to salad. Sprinkle the roasted squash seeds on top and then add some of the chopped fennel fronds for garnish.
• Combine all dressing ingredients and mix well. I like to put them all in a mason jar and shake to combine.  Drizzle dressing over salad and enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram & Facebook: Tru You Essentials; Website: www.truyouessentials.com