Author: bloomingglenfarm

04 Jun

Posted at 09:05h in Recipes by
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This week’s recipe is inspired by the beautiful color of the farm fresh beets.  Combining the magenta beets with the sweet strawberries, a piece of ginger, some fresh lemon juice, and a few dandelion greens creates a delicious and vibrant smoothie.

Beet and Berry Smoothie

Ingredients:
1 bunch beets, bulbs only*
1 cup strawberries
1 inch piece of fresh ginger, peeled and roughly chopped
½ lemon, juiced
4 dandelion greens
1 cup coconut milk (or other milk of choice)
1 Tbsp honey
Lemon slices, for garnish
Optional add in- protein powder

  • Prepare beets.
    • Peel beet bulbs and cut into cubes. Place on a baking sheet in a single layer.
    • Roast at 400°F for 35-40 minutes.
    • Remove and let cool. Freeze in a single layer for at least 3 hours. *Once the beets are roasted and frozen, you will use ¾ cup for the smoothie.  Keep the remaining beets in the freezer for another time.
  • Prepare strawberries.
    • Hull berries and place in a single layer on a cookie sheet.
    • Freeze for at least 3 hours.
  • Place ¾ cup frozen roasted beets, frozen strawberries, ginger, lemon juice, dandelion greens, coconut milk, and honey in a blender. Blend on high speed until you get a smooth texture.
  • Place in a cup and garnish with a lemon 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; Website: www.truyouessentials.com

28 May

Posted at 16:17h in Recipes by
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Crisp kohlrabi, sweet mango, and spicy jalapeno give this salad the perfect combination of flavors and textures.  You can serve this salad alone or as a side to a grilled protein.  It is also fantastic on top of a bed of greens.

Kohlrabi Mango Salad

Ingredients:
3 kohlrabi bulbs
1 mango
3 scallions
½- 1 jalapeno*

Dressing Ingredients:
3 Tbsp olive or avocado oil
1 lime, juiced
½ orange, juiced
1 tsp orange zest
½ tsp honey
¼ tsp sea salt
Pinch black pepper

  • Prepare produce.
    • Kohlrabi- peel and cube into about ½ inch pieces.
    • Mango- peel, remove seed, and cube.
    • Scallions- remove and discard roots; finely chop.
    • Jalapeno- remove and discard seeds and membranes; finely dice.
  • Combine kohlrabi, mango, scallions, and jalapeno in a large bowl.

  • In a small bowl, combine dressing ingredients. Mix well and pour over produce.  Toss to coat.
  • Allow to marinate for 10-15 minutes before serving.
  • Enjoy!

*I recommend using half of the jalapeno to begin with.  Taste and if you want more spice, add the other half.

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

21 May

Posted at 09:06h in Recipes by
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Scallions, also known as green onions, have a milder flavor than their allium family which includes leeks, shallots, garlic, and onions. The farm fresh scallions give this rice dish a great color and provide an amazing flavor profile for this versatile grain.

Scallion Rice

Ingredients:
1 bunch scallions
3 Tbsp olive or avocado oil
1 ½ cups white long grain rice (Jasmine or Basmati)
3 ½ cups vegetable broth
1 tsp sea salt
½ tsp black pepper
3 Tbsp water

  • Prepare scallions.
    • Remove and discard roots.
    • Separate the dark green tops from the light green and white bottoms.
    • Cut the dark green tops into about 1-2 inch pieces and set aside. You should get about 2 cups worth (doesn’t need to be exact).
      • Reserve 1-2 Tbsp of finely chopped tops for garnish.
    • Chop the bottoms into ¼ inch pieces. You should get about ½ cup worth (doesn’t need to be exact).
  • Heat oil in large skillet over medium heat. Add scallion bottoms and cook for about 1-2 minutes.

  • Add uncooked rice and cook for 3 minutes. Stir continuously.
  • Pour in vegetable broth. Bring to a boil and then reduce to a simmer.

  • Add salt and pepper. Mix and cover.  Cook for 10 minutes.
  • While rice is cooking, place green scallion tops in blender with water. Blend to create a puree.

  • Add puree to the rice. Mix well to incorporate.  Cover and cook for an additional 10 minutes.
  • Once the rice is done cooking, remove from heat. Fluff with a fork and garnish with finely chopped scallion greens.

  • Serve immediately.
  • Enjoy! We ate this rice dish with grilled pork and sauteed kale.

 

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

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