Author: bloomingglenfarm

21 Aug Tomato and Chicken Stuffed Poblano Peppers

It’s the season of pepper bounty…sweet frying peppers, green bell peppers, and hot peppers. The poblano peppers is a favorite in our household- just enough heat, but not too much, to keep all of us happy. Named after the Mexican state of Puebla the poblano a relatively large, mild variety of chile popular in Mexican cuisine. When roasted, its skin softens and blisters, and the flavor turns into a smoky sweet heat. One of the great things about the poblano is the pepper also retains its shape after roasting and skinning, making it a wonderful choice for stuffing and finishing in the oven. You could very easily use the filling below for the sweet orange and red frying peppers we have now. You would just skip the grilling step and do a more traditional oven roasted stuffed pepper. Check out some of our previous blog post recipes for other ideas: Farro Stuffed Peppers and Freekah Stuffed Sweet Peppers .

This recipe is from Fine Cooking

Ingredients

4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled (We used a few Tbs. chopped fresh oregano and fresh marjoram from the Discovery Garden)
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat (We did one of Hershberger Heritage Farm’s delicious whole chickens on the grill, beer-can chicken style. It provided enough chicken for a few meals, including this one, as well as the bones for making some amazing broth as we head into soup season.)
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

Instructions

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the poblano peppers from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 12th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

14 Aug Zucchini Spaghetti with Easy Lentil Marinara

Health Coach Amy Hutchinson was at the farm last week and demonstrated how to make spiralized zucchini noodles. Zucchini noodles are all the rave, but this is one trend that’s on point. It’s a pretty fantastic way to eat lots of fresh raw zucchini (though you can also lightly sauté the noodles if you prefer). The “zoodles” are delicious topped with pesto and cherry tomatoes, or a more traditional marinara sauce that’s made exceptional by using farm fresh produce and herbs. Amy provides some recipe suggestions below. If you want to add zucchini noodles to your summer repertoire, there are lots of different inexpensive spiralizer models online at amazon.com or at places like Bed, Bath and Beyond.

ZUCCHINI SPAGHETTI WITH EASY LENTIL MARINARA, serves 4

Author: In Sonnet’s Kitchen

Ingredients
1 cup dried french lentils
2 cups water
3 tablespoons olive oil, divided
1 medium yellow onion, diced
2 garlic cloves, minced
2-15 oz cans organic tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
6 medium zucchini, spiralized into pasta
salt and black pepper to taste
½ yellow onion halved and sliced

Instructions

1. Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.
2. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and sauté for 5 minutes, or until translucent. Add the garlic cloves and sauté for an additional minute, until fragrant.
3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 – 10 minutes.
5. In a separate pan, add the remaining tablespoon of olive oil and sauté the zucchini pasta for 5 – 10 minutes, until desired tenderness is achieved.
6. In another sauté pan, cook onions until browned and crispy.
7. Divide the pasta among four plates and top with lentil marinara and fried onions. Serve hot.

Notes:
Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving.

RAW VEGAN MARINARA SAUCE over ZUCCHININI NOODLES

Ingredients
6 roma tomatoes or equivalent cherry tomatoes, chopped
1/3 c dried tomatoes
1 sweet pepper, seeded and chopped (or 1 green bell pepper)
1-2 dates, pits removed
Handful of fresh basil
2 cloves garlic, chopped
Fresh or dried oregano
1 T balsamic vinegar
1 T olive oil

Instructions
Add all ingredients to a powerful blender or food processor. Blend until desired consistency.

Topping options
Fresh Lemon or Thai Basil
Kalamata olives, pitted and chopped
Walnuts, chopped

VEGAN PARMESAN CHEESE : https://minimalistbaker.com/5-ingredient-vegan-parmesan-cheese/

Recipes provided by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at http://www.healhc.com/ on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

19 Jul Chef Rich’s Easy Summer Recipes

Chef Rich Baringer of Dinner’s Done Personal Chef Service was at the farm Tuesday afternoon during CSA pick-up, filling the air with the delicious smells of his roasting tomatoes and grilled potatoes. Rich sampled some quick and easy dishes using farm fresh ingredients from the farm, and provided the recipes and instructions below. The dishes were so tasty (who knew mango, mint and cucumber could create such a refreshing dish), I will definitely be adding them in on a regular rotation in our household! Be sure to check out Chef Rich’s website and sign up for his newsletter for more recipes and tips, or check him out on Facebook.

GREEN BEANS AND GRILLED POTATOES WITH CILANTRO SAUCE
Adapted from America’s Test Kitchen Vegetarian Cookbook, Serves 6

Ingredients
¼ c walnuts
2 garlic cloves, unpeeled
2 ½ c cilantro (leaves and stems)
½ c olive oil, plus more for the potatoes
4 tsp lemon juice
1 scallion, roughly chopped
Salt and pepper
1 lb green beans, trimmed and cut into 2” lengths
1 lb red potatoes

Instructions

• Preheat grill to high.
• Cook walnuts and garlic in small skillet over medium heat, stirring often, until toasted and fragrant, 5-7 min. Transfer to bowl. Let garlic cool slightly, then peel and roughly chop.
• Bring a large saucepan of water to a boil. Salt generously, and then blanch beans until crisp-tender, about 3-4 min. Drain and place beans in an ice bath to stop the cooking.
• Cut the potatoes in half (if small) or in quarters (if larger). Pieces should be ¼-½” inches thick. Place in a bowl and toss with some olive oil, salt and pepper until coated. Clean and oil grill grate and grill potatoes until tender—turning to brown all sides. Remove from grill and let cool slightly. Cut into bite-sized pieces.
• Meanwhile, process the walnuts, garlic, cilantro, ½ c oil, lemon juice, scallion, ½ tsp salt and 1/8 tsp pepper in food processor until smooth, about 1 min. (You may want to add a little more oil if the consistency is not where you’d like it.) Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.)
• Toss beans and potatoes in the sauce and season with salt and pepper if needed. Serve.

HONEY-MUSTARD COLESLAW
From Cook’s Country magazine, Serves 6

Ingredients
1 head green cabbage (2 lbs), quartered, cored and sliced thin (about 12 c)
Salt and pepper
1 ½ tsp sugar
½ c spicy brown mustard
¼ c honey
3 Tbsp minced chives
2 Tbsp mayonnaise

Instructions

• Toss cabbage, 1 ½ tsp. salt and sugar together in a large bowl. Transfer to a colander and set colander in bowl. Let stand until cabbage has wilted and released about 2 Tbsp. water, about an hour, stirring and pressing occasionally.
• Discard liquid and wipe bowl clean. Whisk mustard, honey, chives, mayo, ½ tsp. pepper and 1/8 tsp. salt in bowl. Stir in cabbage and refrigerate, covered, until chilled, about an hour. Season with salt and pepper to taste and serve. (Can be refrigerated for up to 2 days.)

MANGO COCONUT CUCUMBER SALAD
Adapted from Moosewood Low-Fat Favorites, Serves 4

*Serve this as a side, as a condiment for fish or grilled meat or with chips as a salsa.

Ingredients
2 cucumbers, peeled, seeded and diced
½ tsp minced chile
1 Tbsp lemon juice
1 Tbsp lime juice
2 tsp brown sugar
2 Tbsp unsweetened shredded coconut
1 mango, peeled and diced
1 small red bell pepper, minced
Chopped cilantro or spearmint

Instructions

• In a large bowl, combine all ingredients except herbs. Toss well. Cover and chill for 15-20 min. Garnish with herbs just before serving. Serve cold or at room temperature.

ROASTED CHERRY TOMATOES

Serves 4

For the grill, I heated a pan and sautéed the tomatoes rather than roasting. The prep is the same.  However, it takes much less time to sauté than to roast.

Ingredients
3 pints cherry tomatoes
Extra virgin olive oil
Kosher salt
Pepper
20 basil leaves, chopped or julienned

Instructions

• Preheat oven to 400 degrees.
• Toss tomatoes lightly with olive oil in a bowl. Transfer to a sheet pan in one layer and sprinkle generously with salt and pepper. Roast until softened—start checking after 10 min.
• Toss with basil and additional salt before serving. Serve on salad greens for a delicious side.

SHAVED ZUCCHINI AND HERB SALAD WITH PARMESAN
From Milk Street magazine, Serves 4

*You can use a mix of zucchini and yellow squash if you wish.

Ingredients
1 tsp lemon zest
3 Tbsp lemon juice
3 Tbsp extra-virgin olive oil
¼ tsp honey
½ tsp kosher salt
¼ tsp pepper
1 lb zucchini
1 oz Parmesan, finely grated (about 1 c), plus extra for garnish
½ c mint, torn
½ c basil, torn
¼ c hazelnuts, toasted, skinned and coarsely chopped (optional)

Instructions

• In a large bowl, whisk together the zest, juice, oil, honey, salt and pepper. Set aside.
• Peel zucchini with a vegetable peeler until you reach the seeds, creating ribbons. Rotate the zucchini and keep shaving until only the core is left. Discard core.
• To the dressing, add zucchini, grated cheese, mint and basil. Gently toss. Garnish with shaved Parmesan and nuts (if desired).

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Recipes provided by Chef Rich Baringer of Dinner’s Done Personal Chef Service. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 12th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

05 Jul Carrot Dill Soup and Kale Salad two ways

Did you know that Dill has anti-inflammatory properties, helps with insomnia and is useful in treating hiccups?  In fact, Dill has many health promoting components and would be a good addition to your food palette. Dill can be used in dressings, dips, pickling, added to sautéed vegetables and salad greens. Read more about dill at https://www.organicfacts.net/health-benefits/seed-and-nut/dill.html

Dressing – www.epicurious.com/recipes/food/views/creamy-dill-dressing-101084, https://www.acedarspoon.com/4-ingredient-creamy-dill-salad-dressing/

Dip – http://allrecipes.com/recipe/16761/creamy-dill-dipping-sauce/

It may not be soup weather, but this could be a great lunch option if prepared the night before, especially if you work in a chilly air conditioned office!

Ingredients
1 pound carrots, sliced
2-3 cloves garlic, minced
1 cup onion, chopped
2 Tablespoons butter
1 Tablespoon olive oil
Salt
3 ½ Cup chicken or veg stock
¾ c milk
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh chives

In a large sauce pan over medium heat melt butter and add olive oil. Add carrots, onions, garlic and salt. Let simmer and soften for several minutes, until carrots are just tender. Add stock and bring to a boil. Reduce heat and simmer about 20 min until carrots are soft.  Puree the mixture in a blender or food processor, in batches if needed. Return to sauce pan and add milk and herbs. Heat through and serve!

KALE SALAD two ways

Kale is the hottest celebrity in the vegetable world right now and for good reason! It belongs to the Brassica family along with cabbage, broccoli, cauliflower etc. It is packed with antioxidants and health-promoting phytochemicals that can help protect against prostate and colon cancers.  Kale can also boost your immune system with it’s antibacterial, antiviral and rich vitamin and mineral components.

Storage: to prevent quick softening or wilting of the leaves, tear the kale into bite size pieces, leaving out the tough part of the stem. Store with a moistened paper towel in a zip-lock bag.

Vegan Caesar Dressing:

From – https://minimalistbaker.com/5-minute-vegan-caesar-dressing/

Ingredients
1/4 cup plain hummus
1 teaspoon spicy mustard
½ teaspoon lemon zest
2-3 teaspoons lemon juice
2 teaspoons capers finely chopped
3 teaspoons caper brine
3 Tablespoons minced garlic
1-2 Tablespoons olive oil
Salt and Pepper

Combine the ingredients in a small bowl and stir with a whisk. If it too thick, add a little hot water to thin it out. Will store in the fridge 5-7 days in a sealed container or jar.

After the kale is torn into bite size pieces, drizzle olive oil and a spritz of lemon juice to the kale and massage them in with your hands for 1-2 minutes. This breaks the kale down making it softer and easier to digest. Add the dressing!

Kale with Almonds and Cranberries

Drizzle torn kale with olive oil, lemon juice, maple syrup and salt. Massage the kale for 1-2 minutes.  Add a handful of dried cranberries and sliced almonds (or keep it seasonal and try kale salad with fresh cherries, or try chopped pecans and fresh peaches). Enjoy!

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at www.healhc.com on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

12 Jun Kohlrabi & Turnip Slaw; Spinach & Scallion Greek Stuffed Sweet Potato

Kohlrabi is a crispy, mildly sweet stem vegetable rich in vitamins and fiber. Like other members of its family, such as cabbage, kale and broccoli, kohlrabi is packed with phytochemicals to promote health. The stems and leaves of kohlrabi are also edible and full of nutrients and vitamins – so don’t toss them aside!  Kohlrabi can be eaten cooked or raw (I prefer raw). This recipe is a good start, but feel free to make additions – I added red bell pepper for color and crunch.

Storage
Remove the stems and leaves and wrap them in a moist towel and put in a ziplock bag. Bulbs can be stored in a vegetable bag in the fridge, and will a few weeks.

Kohlrabi and Turnip Slaw

Ingredients
1 pound kohlrabi (about 2 small heads, leaves included)
1 medium turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
2 scallions, thinly sliced
Optional additions: Diced red bell pepper, minced jalapeno,  shredded carrot, chopped roasted nuts (such as almonds, cashews or peanuts), cilantro, mint, shredded apple

Instructions
Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.

Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

For more ideas visit:
http://www.marthastewart.com/1033766/kohlrabi-recipes
http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321

Search our blog for past kohlrabi posts: Kohlrabi fritters with yogurt dill sauce; Kohlrabi and Radish Salad; Slaw variations and garlic scapes; Kohlrabi dal with aromatic rice

Spinach and Scallion Greek Stuffed Sweet Potato

Did you know that scallions are one of the richest sources of vitamin K- important in blood clotting, essential to building strong bones and preventing heart disease. They also provide B complex vitamins and can help fight certain cancers. I remember my grandparent’s summer picnics and there would always be a plate of freshly picked scallions to munch on. This is a great weeknight meal and leftovers make an awesome lunch! Feel free to use organic russet potatoes if you prefer.

Storage
Scallions store easily in the fridge in a vegetable bag in the fridge for several days.

Ingredients
2 Large Organic Sweet Potatoes (best if a uniform size)
1 bunch of spinach (you can sub swiss chard or kale)
1 garlic clove minced
Olive oil for pan
2 thinly sliced scallions (white and green parts)
A handful of julienned sundried tomatoes, and halved, pitted Kalamata olives
Feta cheese

Instructions
Scrub potatoes then poke with a fork a few times and wrap in aluminum foil. Bake the sweet potatoes at 375F until soft – about an hour.

Sauté the spinach and garlic in olive oil. Once wilted, remove from heat and stir in the sundried tomatoes, scallions, and olives.

Top potatoes with a drizzle of olive oil, salt, pepper and feta. Enjoy!

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at www.healhc.com on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

05 Jun Garlic Scape Chutney on Naan Bread and Bok Choy Miso Soup

Springtime always offers an abundance of garlic flavor with garlic scapes and green garlic. The scapes are the curly flowering stem of the garlic and are removed to encourage the bulbs in the ground to fatten up. Green garlic, on the other the hand, is almost like a scallion. It is removed from the ground before reaching the maturity of a garlic head you find in the grocery store. They offer slightly different tastes, but can be used interchangeably. So how can we use these spring delectables? Both can be chopped and used in dressings and marinades, stirred into eggs, grilled on their own and made into pesto. Be sure to freeze leftovers, the season for scapes and green garlic is very short.

How to Store: Scapes can be placed in a paper bag and kept in the fridge for up to a month.

How to Freeze: Chop them into 1-inch pieces and freeze in zipper freezer bags. This makes it easy to grab a handful of garlic scapes and add them to soups, stews, stir fry, or anywhere else that you would use garlic.

Garlic Scape Chutney on naan bread, adapted from http://www.feastingathome.com/ makes a personal pizza or a stunning appetizer. Add a nice green salad and a weeknight dinner is complete!  This spread is so tasty that you can freeze half and use on any meat or fish. For vegetarians or gluten free option, use it with grilled eggplant, squash, zucchini or on a baked potato!

Garlic Scape Chutney on Naan Bread

Fire up the grill or broiler!

Ingredients
1 package of naan
¾ cup chopped garlic scapes, tops removed
½ cup fresh mint packed (or sub in Italian parsley or cilantro)
½ cup roasted or almonds
½ tsp. kosher salt
½ tsp black pepper
½ jalapeño or Serrano pepper- for a little kick (optional)
1 T lime juice ⅓ C olive oil.
1 diced mango ( I prefer champagne they are small and sweet!)
Olive oil or Melted butter for brushing
1 C Melty cheese- such as mozzarella, queso fresco, or paneer

Instructions
Place all chutney ingredients (garlic scapes through lime juice) in a food processor and process until granular.

Gently fold in the diced mango.  Spread over the Naan and top with cheese of choice. Grill or broil until the naan is warmed through and the cheese is melty. Enjoy!

Here is a recipe that uses the scapes or green garlic with greens that you are sure to have on hand in the spring: Greens with Green Garlic & Prosciutto

For more recipe ideas visit: All About Green Garlic and Garlic Scapes

Bok Choy

Bok Choy is a phenol filled phytonutrient packed power food that contains over 70 antioxidants and is an excellent source of Vitamins A, C and K. This powerhouse is filled with cancer-fighting properties and the list goes on: What is Bok Choy Good For?  In other words this is one healthy vegetable! Bok Choy has been used in Chinese cuisine for centuries and has thankfully begun to make its way into the American diet. It is a versatile veg that can be pickled, sautéed, steamed, or chopped and eaten raw in salads. I LOVE bok choy in this easy homemade Miso soup!  It makes a lot, so you will have plenty of leftovers for lunch.

How to Store Bok Choy: Wrap in a moistened paper towel in a ziplock bag and put it in the fridge.

How to Freeze Bok Choy: Boil washed and trimmed bok choy for 2 minutes. Then plunge into ice water for 2 minutes. Pack dried bok choy in Freezer Zipper bags. Remove as much air as possible from bag. Place in the deepest part of the freezer.

Hearty One-Pot Meal Miso Soup

PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Author: Susan Voisin
Serves: 8

Ingredients
1/2 teaspoon toasted sesame oil, or coconut oil
1 tablespoon ginger-root, peeled and minced
4 cloves garlic, minced (or sub in 4-6 chopped garlic scapes)
12 cups water
1/2 tablespoon wakame or other seaweed
1 1/2 cups carrots, cut into matchsticks (or substitute other root vegetables from the share, like hakurei turnips)
5-8 ounces shiitake mushrooms
1 1/2 cups frozen shelled edamame
5 ounces Vietnamese brown rice noodles, uncooked (1/2 here ½ for next week)
1 pound bok choy, cut into 1/2-inch slices (or sub in other spring greens- swiss chard, kale, spinach or escarole)
6 to 8 tablespoons mellow white miso (found in the refrigerator section of grocery store)

Instructions
Heat the sesame oil in a large, non-stick soup pot. Add the ginger and garlic and cook for one minute. Add the water, wakame, carrots, and dried mushrooms and bring to a simmer. Cover and simmer for 15 minutes, or until mushrooms are tender. Add the edamame and cook for another 5 minutes.

Add the noodles and the bok choy, cover, and cook until noodles are tender, about 7 minutes.

Place the miso in a bowl and add about 1/2 cup of the hot soup broth. Stir or whisk until there are no lumps and then add it back to the pot and heat through but do not boil. Taste and add more miso as needed.

Nutrition Information
Serving size: 1/8 of recipe Calories: 160 Fat: 2.9g Carbohydrates: 27.9g Sugar: 3.4gSodium: 691mg Fiber: 4.1g Protein: 9g

For more recipe ideas: http://www.marthastewart.com/1502518/bok-choy-recipes

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at www.healhc.com on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.