garlic Tag

My family loves wedge salads but we have only ever had them when eating out.  I have been dreaming of creating a farm version of this traditional restaurant favorite.  This recipe showcases garlic as the key ingredient in the dressing, but also uses the sweet onions and cherry tomatoes from this week’s farm bounty.

Wedge Salad with Roasted Garlic Dressing

Ingredients:
1 head iceberg lettuce
2 sweet onions, thinly sliced
2-3 Tbsp olive oil or avocado oil
1 ½ cups cherry tomatoes, quartered
Optional add ons- hard boiled eggs, bacon, cheese

Dressing Ingredients:
1 head garlic
1 tsp olive oil (for roasting the garlic)
½ cup olive oil or avocado oil
¼ cup white wine vinegar
1 tsp sea salt
¼ tsp black pepper
1 Tbsp honey

  • Slice lettuce into fourths and place on individual plates or on a larger serving dish.
  • Caramelize onions.
    • Heat 2-3 Tbsp oil in pan on stovetop.
    • Add onions and stir. Cook for 15-18 minutes on low heat.
    • Stir occasionally to evenly caramelize the onions. Onions should be nice and golden when done.

  • Roast garlic.
    • Preheat oven to 400°F.
    • Remove a couple of the outer layers of garlic bulb to clean it up.
    • Slice off the top of the bulb of garlic to expose the cloves.
    • Place the garlic in an oven safe dish. Drizzle with 1 tsp olive oil and cover in foil.
      • Roast in oven for 45 minutes.
      • Remove and let cool for a few minutes until safe to handle.
      • Squeeze out the roasted garlic cloves and place in a small bowl. Discard the garlic skins.

  • Prepare dressing by combining the roasted garlic cloves, oil, vinegar, salt, pepper, and honey in a blender. Mix until creamy and smooth.
  • Top lettuce wedges with tomatoes, caramelized onions, and any additional toppings you wish to add.
  • Drizzle with the roasted garlic dressing and serve immediately.
  • Enjoy!

*The dressing can be used on other green salads, pasta salads, as a marinade, on top of roasted veggies, or as a dipping sauce for bread.  Store the dressing in an airtight container in the fridge for up to a week.

 

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

With the beautiful bounty we have received from the farm this week, I wanted to create an easy recipe for vegetable broth and a simple soup.  These recipes showcase the amazing celery, carrots, onions, broccoli, and fresh herbs from this week’s share, and the parts of the veggie you might typically discard are utilized in the broth- like kale ribs, beet greens and onion peels.

Slow Cooker Vegetable Broth

Ingredients:
2 onions- cut into 1/8ths with skin on
1 head garlic- chopped in half with skin on
4 carrots with tops- rough chopped
4 celery stalks with leaves- rough chopped
8 cups chopped veggie scraps (kale ribs, beet greens, turnip tops, onion peels, etc.)
3 Tbsp fresh herbs of choice- rough chopped
1 ½ tsp sea salt
¾ tsp black pepper
8-12 cups water (fill slow cooker almost to top)

  • Prep all ingredients and place in slow cooker.
  • Pour in water to within an inch of the top of the slow cooker.
  • Cook on high for 6 hours.
  • Toss strained vegetables.  Freeze or refrigerate broth.
  • This recipe makes about 8 cups of broth.

Easy Vegetable Soup

Ingredients:
2 Tbsp olive oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 bunch carrots, chopped
4 stalks celery with leaves, chopped
1 head broccoli with stalks, chopped
½ lb mushrooms, chopped
2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
8-10 cups vegetable broth

  • Heat oil in large saucepan.
  • Add onion and sauté on medium heat for 4 minutes.
  • Add garlic and sauté for 2 minutes.
  • Add carrots, celery, broccoli, mushrooms, fresh herbs, salt, and pepper. Mix well.
  • Add broth and simmer covered for 30 minutes.
  • Serve as is or with cooked pasta or rice.
  • Enjoy!

 

Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach.  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

This potato soup is full of flavor, but very simple to make.  It combines the russet potatoes, onion, and garlic from this week’s share and uses the fresh dill as a possible topping.  This is a recipe the whole family will enjoy!

Potato Soup

Ingredients:
4 Tbsp butter
1 red onion, diced
2 cloves garlic, finely chopped
1 quart russet potatoes, peeled and cut into ½ inch cubes
5 cups vegetable broth, divided
1 tsp sea salt
½ tsp black pepper
3 Tbsp flour (*if gluten free, you can use a gluten free flour)
½ cup sour cream
2 tsp finely chopped fresh dill

  • In medium pot on stovetop, melt butter.
  • Add onion and cook on medium heat for 2 minutes.
  • Add garlic and cook an additional minute, stirring constantly.
  • Add potatoes and toss to coat.
  • Pour in 4 ½ cups broth (reserve ½ cup for use later), salt, and pepper. Bring to a boil.
  • Reduce to a simmer and cook for 20 minutes uncovered.
  • Mix the last ½ cup of broth with the flour in a small bowl. Slowly add to the soup, mixing as you go.  Allow to simmer for 2 more minutes.
  • Once the soup is done cooking, you can serve as is or you can blend it up to create a uniform texture.

  • Dill Sour Cream: combine sour cream and dill in a small bowl. This can be used as a topping.
  • Divide soup into bowls. Top with the dill sour cream, shredded cheese, bacon, ham, fresh chives, fresh dill, etc.
  • Enjoy!

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

The arugula from the farm is one of my favorites!  Its mild peppery flavor is divine and I wanted to showcase it in this week’s recipe.  Combining the arugula, red onion, and the French breakfast radishes in a simple, but unbelievably tasty pasta dish was what I dreamed of.  This recipe came together just as I imagined and really showcases the radishes and arugula in a unique way.  Enjoy this flavorful dish alone or with a grilled or roasted protein.

Pasta with Arugula and Radishes

Ingredients:
1 lb pasta *
2 tsp sea salt, divided
3 Tbsp olive or avocado oil
½ large red onion, thinly sliced **
6-8 French breakfast radishes, thinly sliced **
3 large cloves garlic, finely chopped
½ tsp black pepper
½ lb arugula
5 Tbsp parmesan cheese (plus more for garnish)

*I used spaghetti, but you can use whatever pasta you choose.
**I used a mandolin set on the lowest setting to get thin, even slices.

  • Prep all ingredients before starting to cook anything. Wash, slice, and chop all produce.
  • Bring a large pot of water to a boil. Add 1 tsp salt.
  • Once water has come to a rolling boil, add pasta and cook according to package instructions.
  • While pasta is cooking, begin cooking the produce.
  • In a large sauté pan, heat oil. Add onions and radishes.  Cook on medium heat for 3-4 minutes.

  • Add garlic and cook for an additional 2-3 minutes. Stir constantly.
  • Remove ½ cup pasta water from large pot. Pour into sauté pan and mix well.
  • Add 1 tsp salt and ½ tsp pepper to the sauté pan. Cook for 1 more minute.
  • Place arugula in colander in sink. Drain pasta, pouring hot pasta water over the arugula to quickly wilt it.
  • Add drained pasta and wilted arugula to sauté pan. Mix well to combine.
  • Add parmesan cheese and toss to coat.
  • Garnish with freshly grated parmesan and serve immediately.

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

As we navigate through the month of September, we begin to see a shift in the harvest.  The last of the cherry tomatoes are being picked and the summer squash has been replaced by spaghetti squash.  Just as the farm shifts to the autumn bounty, at home we are shifting to new schedules and routines with the kids going back to school.

It’s the back to school shift that inspired this recipe.  It is one that can be made in advance and quickly cooked for a fast, but nutritious dinner.  For those kids (or adults) that hate to eat their greens, this recipe is a great way to disguise them.  These meatloaf muffins can be served alongside some roasted potatoes or a mix of roasted or grilled vegetables.

Meatloaf Muffins

Ingredients:
2 cups greens, roughly chopped and inner rib removed (kale, collards, Swiss chard, etc.)
1 large yellow onion, roughly chopped
2-3 cloves garlic
2 Tbsp fresh herbs or 2 tsp dried herbs (chives, parsley, etc.)
2 lbs ground beef or turkey
2 eggs
1 tsp sea salt
½ tsp black pepper
2 tsp Worcestershire sauce (optional)
1 cup breadcrumbs

Glaze-
½ cup ketchup
1 ½ tsp spicy mustard
¼ tsp onion powder
¼ tsp garlic powder

  • Bring a medium pot of water to a boil.
  • Place greens in water for 60 seconds and then remove with a slotted spoon.

  • Allow the greens to cool and squeeze excess liquid out.
  • Preheat oven to 375°F.
  • Combine greens, onion, garlic, and fresh or dried herbs in food processor. Pulse to chop.  Scrape sides and pulse again.  Continue to do this until all ingredients are well combined and finely chopped.
  • Place meat, eggs, salt, pepper, and Worcestershire sauce (if using) in large bowl. Add onion/greens mixture.  Mix well.  You can use a spoon, but I find it easier to just use my hands.
  • Add half of the breadcrumbs. Mix well.  Add the other half of breadcrumbs and mix well.
  • Grease muffin pan. Divide meat mixture into 12 servings and press into each muffin mold.  I found that a large ice cream scoop worked well for this job.
  • Place muffin pan on a cookie sheet in oven. This will catch any oil or grease that may run over and will save you clean up afterwards.
  • Bake for 20 minutes.

  • While muffins are cooking, make the glaze by mixing ketchup, mustard, and spices.
  • After the 20 minutes are up, remove the meatloafs from the oven and put the glaze on top of each muffin.
  • Return the muffin pan to the oven and bake an additional 10 minutes.
  • Remove from oven and serve while hot. Pairs well with roasted potatoes, mashed potatoes, or roasted/grilled vegetables.
  • Enjoy!

TO FREEZE- Before cooking, place muffin pan in freezer for a few hours.  Remove uncooked meatloaf muffins and place in plastic bag.  Return to freezer.  When ready to use, place frozen muffins in muffin pan and place in fridge to defrost overnight.  Cook as directed in above recipe.

 

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

This time of year can be super busy as the kids go back to school and activities come back in full force.  It is always great to have recipes on hand that are quick and easy but full of flavor.  If they can be served as an after school snack, even better!  This recipe combines many of the share ingredients from this week- tomatoes, onions, garlic, sweet peppers, hot peppers, and shishito peppers.  Enjoy this end of summer blended salsa as a snack or as a topping for a Mexican inspired meal.

Easy End of Summer Salsa

Ingredients:
6 Roma tomatoes, quartered
2 yellow onions, peeled and quartered
1 hot pepper, halved
2 sweet peppers, seeded and roughly chopped
3-5 shishito peppers, stem removed
3 cloves garlic
3 Tbsp fresh herbs (cilantro, oregano, chives, etc.)
1 lime, juiced and zested
1 ½ tsp sea salt
¼ tsp black pepper
½ tsp cumin

  • Combine all ingredients in food processor. You can process in batches if your food processor is smaller.
  • Pulse to finely chop and mix well.
  • Serve with chips, with tacos or fajitas, on a breakfast wrap, etc.
  • Store in refrigerator for up to a week.

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

This recipe is inspired by a salsa my son and I enjoyed this summer.  We were determined to recreate it.  The beautiful, big peaches in the fruit share from North Star Orchard are the stars in this recipe.  But the jalapenos, sweet peppers, sweet onions, garlic and cilantro from the farm enhance the flavor and combine to make a delicious, summer treat.

Peach Salsa

Ingredients:
1-2 jalapeno peppers (stem, seeds, and membranes removed)*
3 cloves garlic
½ sweet onion, roughly chopped
1 sweet pepper (stem, seeds, and membranes removed)
2 Tbsp fresh cilantro
4 cups peaches, diced (skin can be kept on)
½ lime
1 ½ tsp sea salt
¼ tsp black pepper
1 Tbsp white vinegar

  • Place jalapeno, garlic, onion, sweet pepper, and cilantro in food processor. Pulse a few times and then scrape the sides.  Pulse again until well chopped and then place in a large bowl.
  • Add diced peaches to the bowl.**
  • Zest and juice the lime into the bowl.

  • Add salt, pepper, and vinegar to the bowl. Mix well.
  • Refrigerate for at least 15 minutes before serving.
  • Can be served with chips or as a topping for a grilled protein. This salsa pairs really well with fish and pork.

*Use just one jalapeno if you want a mild salsa.  Go with two if you would like a spicier version.  For more spice, leave the seeds and membranes on! Or try a different hot pepper variety of your preference.

**You can also grill the peaches first for a sweeter roasted flavor! Just halve and brush with a little oil. Peach salsa is also delicious made with peaches and tomatoes. Experiment and see what you like!

 

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

This colorful bean salad is a great make-ahead dish for the summer days when you don’t want to cook.  It pairs well with grilled protein, is a great side dish for barbecues, and is always a hit at picnics.  This week’s harvest gives us the bell pepper, cherry tomatoes, onion, garlic, and fresh herbs needed for this recipe.

Summer Bean Salad

Ingredients:
4 cups beans, cooked and drained (kidney, black beans, chickpeas, white beans, etc.)*
1 green bell pepper, diced
1 pint cherry tomatoes, sliced in half
1 cup onion, diced (red, yellow or sweet onion)
1 clove garlic, minced
1 Tbsp fresh herbs, finely chopped

Dressing:
8 Tbsp olive oil or avocado oil
4 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 tsp lemon zest
½ tsp sea salt
1/8 tsp black pepper

  • Combine all salad ingredients in a large bowl.
  • Mix together dressing ingredients in a small bowl. Whisk until well combined and then pour over salad.
  • Toss to coat.
  • Enjoy!
  • Refrigerate any leftovers. This salad will keep for a few days in the fridge.

*You can use any variety of beans.  If you are using canned beans, drain and rinse them before adding to salad.  If you are using dried beans, they should be cooked and cooled before adding to salad.

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

Throughout the CSA season, we receive a lot of summer squash.  It is delicious just grilled or roasted as a side, but sometimes it is fun to do something different with it.  This recipe turns the summer squash into a delicious relish and also uses the Cubanelle peppers, red onion, and garlic from our shares.  The recipe calls for zucchini but you can substitute with any of the summer squash varieties.

Zucchini Relish

Ingredients:
1 medium zucchini, finely diced (equivalent to 2-2 ½ cups)
2 medium Cubanelle peppers, chopped (equivalent to about 1 cup)
½ red onion, finely diced (equivalent to about 1 cup)
½-1 jalapeno, finely diced with seeds removed (optional)
4 tsp sea salt, divided
¾ cup white vinegar
1/3 cup honey
1/8 tsp black pepper
1/8 tsp paprika
2 cloves garlic, minced

  • Place zucchini, pepper, and onion in colander over a bowl. If you want to add a little spiciness to the relish, add the optional jalapeno to the chopped vegetables.

  • Sprinkle the chopped vegetables with 3 tsp salt. Mix well and let drain for 30 minutes.
  • Rinse and let stand for 10 minutes.
  • In a medium saucepan, combine vinegar, honey, remaining 1 tsp salt, black pepper, and paprika.
  • Bring to a boil. Stir until all of the honey is dissolved.
  • Reduce to a simmer. Add vegetables and garlic.  Mix well and cook for 8 minutes.
  • Can serve hot or cold.
  • Store in fridge.
  • Enjoy! The relish is great on top of hot dogs or burgers!

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

Our farm shares this week have all of the ingredients to make the perfect bruschetta- vine ripened tomatoes, fresh onions, garlic, and fresh herbs (basil from last week’s share, or try other options like oregano or marjoram from the pick-your-own herb boxes).  This recipe showcases the freshness of these ingredients by keeping them in their raw form and allowing them to marinate in a blend of oil and vinegar.  You can keep it traditional by serving on toasted bread or get creative and serve on top of grilled summer squash instead.

Bruschetta

Ingredients:
Tomato mixture
¼ cup olive oil
3 Tbsp balsamic vinegar
½ tsp sea salt
Pinch black pepper
5 smaller red tomatoes (equivalent to about 2 ½ cups once diced)
2 torpedo onions or ½ medium red onion
3 cloves garlic
3 Tbsp basil, cut into ribbons*

Toasted bread
1 loaf baguette or favorite bread
3 Tbsp olive oil
1 clove garlic

  • Combine oil, vinegar, salt, and pepper in small bowl.
  • Dice tomatoes. Place in fine mesh sieve to drain excess liquid.

  • Finely chop onions and garlic.
  • Place tomatoes, onions, garlic, and basil in large bowl. Mix well.
  • Pour marinade over tomato mixture and toss to coat. Allow to marinate for at least 30 minutes before serving.

  • While tomatoes are marinating, prepare toast. Preheat oven to 400°F.
  • Cut bread into ½ inch slices and place on baking sheet. Using a pastry brush, spread olive oil on both sides of the bread slices.

  • Place toast in oven and bake for 5 minutes. Flip and bake for an additional 2 minutes.
  • Slice garlic clove in half and rub cut side on the top of each toasted bread slice. If you don’t want to waste this garlic after using on the toast, just finely chop and add it to the tomato mixture.
  • Top each slice of toast with a scoop of tomato mixture and serve.
  • Enjoy!

*To cut basil into ribbons- stack leaves on top of each other, roll, and thinly slice.  Basil easily bruises, so using a sharp knife is really important.

**For a low carb option, serve tomato mixture on grilled summer squash slices!  Or for a twist on the traditional bruschetta, add 1 cup of finely diced summer squash to the tomato mixture before marinating.

***Other optional add-ins: parmesan cheese or your favorite minced fresh herbs.

 

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