Author: bloomingglenfarm

30 Oct

Posted at 12:58h in Recipes by
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With the incredible colors in this week’s harvest, I was determined to showcase some of the beauty in this new recipe.  Combining farm fresh carrots, kohlrabi, cauliflower and cabbage with oven roasted chicken in an easy wrap creates a delicious and healthy meal.

Rainbow Rice Wraps

Ingredients:
1 lb boneless chicken breasts
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
¼ tsp ground ginger
¼ tsp black pepper
1 head cauliflower
1 ½ Tbsp olive oil or avocado oil
1 medium kohlrabi
8-10 small carrots
½ small head cabbage
Rice paper wraps

Dipping Sauce Ingredients:
2 cloves garlic, minced
1 lime, juiced
¼ cup olive oil or avocado oil
¼ cup almond butter or peanut butter
3 Tbsp soy sauce or coconut aminos
2 Tbsp rice vinegar
1 Tbsp honey
½ tsp sea salt
¼ tsp black pepper

  • Preheat oven to 350°F.
  • Spray large baking dish with cooking spray.
  • In a small bowl, mix salt, garlic powder, onion powder, paprika, ginger, and pepper.
  • Sprinkle both sides of chicken breasts with seasoning mix and place in a single layer on the baking dish.
  • Bake for 30 minutes.
  • While chicken is cooking, prep all the other ingredients.
  • Cauliflower- Soak in salt water for 10 minutes. Remove and break apart florets.  Place in food processor and pulse to “rice”.  Heat oil in sauté pan.  Add riced cauliflower and cook on low for 5 minutes.  Stir frequently.

      • Kohlrabi- peel and julienne
      • Carrots- scrub and julienne
      • Cabbage- shred
  • Combine all sauce ingredients in a blender. Blend well and pour into a bowl.
  • Once chicken is done cooking, remove and slice into small strips.
  • Follow instructions on the rice wraps to assemble.
    • Soak the wrap in water for 5-10 seconds. Remove and place on a flat surface.

    • Add several pieces of sliced chicken, 1-2 Tbsp of cabbage, 1-2 Tbsp of cauliflower, 5-6 pieces of carrot, and 5-6 pieces of kohlrabi to the center of the wrap.
    • Fold in each side over the fillings.
    • Roll the wrap from the bottom to the top, keeping it tight. The wrap will seal itself.
  • Serve immediately with the dipping sauce.
  • Enjoy!

*The rice wraps are best served immediately.  They do not store well so only make what you are going to eat.

**Depending on how many wraps you make, you may end up with extra filling ingredients.  Save it all for another day and make more wraps or throw it all into a bowl and top with the dipping sauce for a leftover meal.

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 Oct

Posted at 08:37h in Recipes by
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The abundance of root vegetables this time of year makes this recipe a delicious addition to any meal.  Serve it with eggs for breakfast, on top of a salad or grain bowl for lunch, or beside your favorite grilled protein for dinner.

Roasted Root Medley

Ingredients:
4 medium potatoes
1 large sweet potato
3 beets, bulbs only
½ large kohlrabi
4 turnips, bulbs only
½ butternut squash, seeds removed
¼ cup olive or avocado oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder

*Recipe can be adjusted with whatever roots you have on hand.

  • Preheat oven to 375°F.
  • Prepare vegetables.
    • Potatoes, Sweet Potato, Beets, Kohlrabi, Butternut Squash- peel and dice into ½ inch cubes
    • Turnips- dice into ½ inch cubes (no need to peel)
  • Place all cubed vegetables into a large bowl. Add oil, salt, pepper, garlic powder, and onion powder.  Toss to coat.
  • Place on a large baking sheet in a single layer.
  • Bake for 25-30 minutes. Vegetables should be fork tender.
  • Remove from oven and serve immediately.
  • 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

 

16 Oct

Posted at 10:16h in Recipes by
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I have made this salad several times throughout the CSA season and felt like it was time to write down the recipe and share it.  It’s very simple, but delicious.  It can be served with any meal and really showcases the beautiful fresh kale!

Kale and Pickled Beet Salad

Ingredients:
1 bunch kale
1 cup pickled beets*
4 oz crumbled goat cheese, or Valley Milkhouse “Clover” (a tart fromage blanc)**
3 Tbsp olive or avocado oil
1 Tbsp red or white wine vinegar
1 tsp lemon juice
½ tsp honey
½ tsp sea salt
¼ tsp black pepper

*Use this recipe to make pickled beets- Pickled Beets Two Ways – Blooming Glen Farm

**Feel free to substitute in your favorite cheese.  Crumble it or finely chop so it can be easily incorporated into the salad.

  • Clean kale and remove the leaves from the stem. Chop and place in a large bowl.
  • Dice pickled beets.
  • In a small bowl, mix oil, vinegar, lemon juice, honey, salt and pepper. Mix well and pour over kale.  Massage the dressing into the kale leaves using your hands.
  • Add beets and goat cheese.
  • Serve immediately.
  • 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

 

09 Oct

Posted at 10:00h in Recipes by
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Sweet potatoes are the star of this recipe.  It is vibrant in both flavor and color.  This dish combines juicy BBQ chicken with perfectly roasted sweet potatoes and is then topped with freshly chopped scallions and pickled jalapenos.

BBQ Chicken Sweet Potato Bowls

Ingredients:
1 lb. boneless chicken breasts
1 cup BBQ sauce
2 lbs. sweet potatoes
3 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1-2 scallions, chopped
Pickled jalapenos*
1 lime, sliced
Other possible toppings: shredded cheese, diced avocados, roasted corn, sliced red onions, fresh chopped herbs like cilantro or parsley.

*Use this PDF to make homemade pickled jalapenos.  You can also use any other variety of hot peppers. Recipe Formulas

  • Preheat oven to 375°F.
  • Spray baking dish with cooking spray. Lay chicken breasts in a single layer.  Using a pastry brush, spread half of the BBQ sauce on the chicken.
  • Cook chicken for 15 minutes. Remove, flip breasts over, and spread the remaining BBQ sauce on them.  Return to oven for an additional 15 minutes.
  • While chicken is cooking, peel sweet potatoes and dice into 1-inch pieces. Place in a bowl.  Add oil, salt, and pepper.  Toss to coat.
  • Place sweet potatoes in a single layer on a baking sheet. Bake for 15 minutes and then broil for 3 minutes to lightly brown.
  • When chicken is done, remove and dice on cutting board. Place diced chicken back into the baking dish and toss with the juices and BBQ sauce In the dish.
  • To assemble bowls:
    • Place roasted sweet potatoes in the bottom.
    • Add BBQ chicken on top.
    • Sprinkle on chopped scallions and a few pickled jalapenos.
    • Squeeze lime slice.
  • 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

 

02 Oct

Posted at 10:13h in Recipes by
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This recipe was inspired by a meal I had at a restaurant a few weeks ago.  I ordered a steak and it came with three dipping sauces- one of which was a red pepper sauce.  It was a unique and tasty addition to my meal so I thought I would recreate it.  This sauce is both sweet and savory, has a little kick because of the addition of the hot pepper, and has some hints of smokiness because of the smoked paprika.  You can pair it with your favorite grilled protein and some hand cut French fries like I did or you can use it as a pasta sauce, spread it on a sandwich, dip fresh bread it in, or even use it on pizza.

Sweet Pepper Sauce

Ingredients:
6 sweet peppers, cut in half with seeds and stems removed
1 hot pepper, stem removed and cut in half (remove seeds and membranes if you want less heat)
1 medium onion, cut into eighths
5 cloves garlic (unpeeled)
2 Tbsp olive or avocado oil
1 tsp sea salt
¼ tsp black pepper
1 Tbsp honey
½ tsp smoked paprika

  • Preheat oven to 375°F.
  • Place peppers, onion, and garlic in a large bowl. Add oil, salt, and pepper.  Toss vegetables to coat.
  • Place vegetables on a large baking sheet in a single layer.
  • Roast in oven for 20-25 minutes.

  • Remove and let cool for a couple of minutes. Peel garlic.
  • Place roasted garlic, onion, and peppers in blender. Add any roasting juices that are on the pan as well.  Add honey and smoked paprika.
  • Blend the vegetables until you get a smooth consistency.
  • Serve hot or cold.
  • Store in airtight container in the refrigerator or freeze.

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

 

25 Sep

Posted at 11:24h in Recipes by
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Deconstructing traditional meals and serving them in bowls is one of my favorite things to do for my family.  It allows me to showcase the flavors of some of those traditional meals but serve them in a healthier, unique way.  This dish combines seasoned ground beef with crispy farm vegetables like Romaine lettuce, red onion, and juicy red tomatoes.

Burger Bowls

Ingredients:
1 Tbsp olive or avocado oil
1 lb ground beef
1 tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 head Romaine lettuce
1 cup pickles
1 red onion
2 medium red tomatoes

Sauce Ingredients:
½ cup mayonnaise
¼ cup ketchup
2 tsp mustard
2 tsp pickle juice
¼ tsp sea salt
¼ tsp paprika
Pinch black pepper

  • Heat oil in a sauté pan on the stovetop. Cook ground beef on medium heat for about 6-8 minutes or until cooked through.  Stir frequently.
  • Once beef is fully cooked, drain the fat and add salt, pepper, garlic powder, and onion powder. Mix to fully incorporate seasonings.
  • Prepare all produce.
    • Lettuce- chop
    • Pickles- chop
    • Onion- thinly slice
    • Tomatoes- dice
  • Whisk together sauce ingredients.
  • To assemble bowls, place lettuce down first. Add cooked ground beef and then remaining toppings.  Drizzle on the sauce.
  • Enjoy!

*Optional Additional Toppings- shredded cheese, pickled jalapenos, chopped bacon, sliced avocado, roasted or sauteed sweet peppers, sauteed mushrooms, 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

 

18 Sep

Posted at 10:56h in Recipes by
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One of my favorite ways to serve cabbage is grilling it.  It is simple, but incredibly delicious.  Pairing the grilled cabbage with this rich and spicy aioli takes this recipe to the next level.

Grilled Cabbage Steaks with Jalapeno Aioli

Ingredients:
1 head cabbage
2 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper

  • Preheat grill to medium heat.
  • Slice cabbage into ½-inch slices. You should get 4-6 rounds depending on the size of your head of cabbage.
  • Brush cabbage with oil and sprinkle with salt and pepper. Flip and do the other side.
  • Grill 4-5 minutes per side.

  • Serve with jalapeno aioli (recipe below).
  • Enjoy!

 

Jalapeno Aioli Ingredients:
1 jalapeno
½ lemon
2 cloves garlic
1 tsp olive oil
½ cup mayonnaise

  • Remove stem from jalapeno. Cut in half and remove membranes and seeds.
  • Brush jalapeno and lemon with oil.
  • Leave garlic cloves in membranes and brush them with oil. Place in a small piece of foil.
  • Grill the jalapeno, lemon, and garlic on medium heat for about 4 minutes. Flip and grill for an additional 3-4 minutes.

  • Remove jalapeno, garlic, and lemon from grill and let cool a little bit.
  • Juice grilled lemon into small blender. Add grilled jalapeno and mayonnaise.
  • Remove garlic cloves from foil and squeeze out the grilled cloves into the blender.
  • Pulse the aioli until everything is well combined.
  • Serve with the cabbage steaks (recipe above). Can also be served with grilled protein, on a sandwich, or as a burger topping.

 

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

 

12 Sep

Posted at 07:50h in Recipes by
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This recipe features fresh farm spinach paired with the ripe, juicy North Star Orchard peaches from the fruit share.  It’s a sweet and savory combination for this time of year.  Serve the salad alone or with your favorite grilled protein.

Spinach and Peach Salad

Ingredients:
½ lb spinach (or arugula)
2 peaches
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds

Dressing Ingredients:
3 Tbsp olive oil or avocado oil
2 Tbsp apple cider vinegar
2 tsp maple syrup
½ tsp lemon juice
½ tsp sea salt
Pinch black pepper

  • Wash and dry spinach. Place in a large bowl.
  • Wash peaches. Slice in half and remove seeds.  Cut into wedges.
  • Add sliced peaches and seeds to bowl with spinach.
  • In a small bowl, mix dressing ingredients.
  • Pour dressing onto salad and toss to coat.
  • Serve alongside your favorite grilled protein.

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

 

04 Sep

Posted at 11:15h in Recipes by
1 Like

This recipe is an ode to my mother-in-law, who used to make this for my husband and his siblings all the time when they were growing up.  With the abundance of peppers and onions in the farm shares, it was the perfect time to recreate this delicious family recipe.

Sausage Scallopini

Ingredients:
2 Tbsp olive or avocado oil
1 lb sausage links, cut into rounds
4 peppers (Cubanelle, green bell, or sweet), stem/seeds removed and sliced
2 onions, peeled and sliced
2-3 garlic cloves, minced
1 jar sauce (about 24 oz) or 3 cups
Pasta or rice for serving

  • In a large sauté pan, heat oil to medium heat. Add sausage rounds and cook for 4 minutes.  Flip and cook for an additional 3 minutes.
  • Remove sausage from pan and set aside.
  • Add peppers, onions, and garlic to pan. Cook for 6-7 minutes, stirring occasionally.
  • Add the sausage back into the pan. Pour in the sauce and mix.

  • Heat through for about 2 minutes.
  • Serve over your favorite pasta or rice.
  • 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

 

28 Aug

Posted at 11:11h in Recipes by
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Farm fresh watermelon is such a delicious treat.  We typically just cut it up and eat it, but this week I wanted to use it in a new recipe.  Pairing it with the cucumber, onion, and some fresh mint in a salad creates a unique flavor profile that will make a great side dish for any meal.

Watermelon Salad

Ingredients:
6 cups watermelon, cubed
1 cucumber, skin left on and thinly sliced
1 white onion, cut in half and thinly sliced
3 Tbsp mint leaves, roughly chopped
1 lime, juiced
3 Tbsp olive oil
2 Tbsp red wine vinegar
½ tsp sea salt
1/8 tsp black pepper
¼ cup crumbled goat cheese or feta cheese

  • Place the watermelon, cucumber, and onion in a large bowl.
  • Add mint leaves to the bowl and mix well.
  • In a small bowl, mix the lime juice, oil, vinegar, salt, and pepper. Whisk and then pour over the salad.  Toss to coat all of the produce.
  • Sprinkle on the cheese and refrigerate for 30 minutes.
  • 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