Recipes

10 Jul

Posted at 11:45h in Recipes by
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Kale is such a versatile and incredibly nutritious green.  It can be served raw or cooked.  It can be turned into chips or added to soups and pastas.  It also makes an amazing base for a salad.  This recipe combines the kale with red cabbage, sweet onion, and fresh garlic for a flavorful summer dish.

Chopped Kale Salad

Ingredients:
1 bunch kale
½ cup pistachios
1 Tbsp avocado oil
1 ½ cups red cabbage, finely shredded
½ sweet onion (bulb only), finely diced

Dressing Ingredients:
¼ cup olive oil or avocado oil
1 lemon, juiced
2 fresh garlic cloves, minced
2 tsp mustard
2 tsp honey
½ tsp sea salt
¼ tsp black pepper

  • Wash kale and remove the stems.  Dry well (I used a salad spinner to remove any excess water).
  • Place half of the kale leaves in a food processor.  Pulse to finely chop.  Transfer to a large bowl and repeat with the other half of the kale.
  • Combine dressing ingredients in a small blender and blend well.  You can also use an immersion blender.
  • Drizzle the dressing over the kale and use your hands to massage it in.  This will help break down the kale leaves and fully incorporate the dressing.
  • Place 1 Tbsp of avocado oil in a frying pan.  Heat to medium and add the pistachios.  Reduce heat to low and continuously stir.  Toast the pistachios for 3 minutes and then remove from heat.
  • Add toasted pistachios, shredded cabbage, and diced onions to the bowl with the kale.  Toss to fully combine everything.
  • 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

03 Jul

Posted at 12:30h in Recipes by
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Roasting vegetables enhances their sweetness and brings out their flavors.  This week’s recipe features the fresh cabbage and sweet onions.  After roasting these two ingredients, you toss them in an herb vinaigrette.  It is the perfect side to any grilled protein.

Roasted Cabbage and Sweet Onions with Herb Vinaigrette

Ingredients:
1 small head cabbage, quartered and chopped
3 sweet onions (bulbs only), halved and chopped
3 Tbsp olive or avocado oil
1 tsp sea salt
½ tsp black pepper

  • Preheat oven to 425°F.
  • Place chopped cabbage and onions in a large bowl.
  • Drizzle with oil and then add salt and pepper. Toss to coat.
  • Spread evenly onto a large baking sheet.

  • Roast for 30 minutes, stirring halfway through baking time.
  • While cabbage is roasting, make vinaigrette (recipe below).
  • Remove from oven and immediately place the roasted cabbage and onions in a bowl.
  • Pour on vinaigrette and toss to coat.
  • Serve immediately- top with a sprinkling of fresh herbs.
  • Enjoy!


Herb Vinaigrette Ingredients:
3 Tbsp olive oil
2 Tbsp white vinegar
3 Tbsp fresh herbs, finely chopped
1 tsp honey
½ tsp sea salt
¼ tsp black pepper

Directions: Place all ingredients in a small bowl.  Whisk well to fully combine.

 

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

26 Jun

Posted at 14:56h in Recipes by
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Fresh herbs can elevate any dish.  They can be used as garnishes, added to marinades or dressings, and even be the base to a delicious sauce.  This recipe uses parsley in a flavorful chimichurri that can be served with your favorite grilled protein or drizzled on roasted vegetables.

Chimichurri

Ingredients:
1 bunch parsley, roughly chopped (should be about 1 cup packed)
3 garlic scapes, chopped
2 scallions, chopped
¾ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes
2 Tbsp apple cider vinegar
¼ cup olive oil or avocado oil
Juice and zest of 1 lime

  • Place parsley, garlic scapes, scallions, salt, black pepper, and red pepper flakes in food processor. Pulse to combine and break down all ingredients.  Scrape sides and pulse again.
  • Add vinegar, oil, lime juice, and lime zest to the food processor. Pulse again to fully incorporate all ingredients.
  • Refrigerate in an airtight container or freeze in cubes.
  • Great served on top of grilled protein or roasted vegetables.

**Creamy Chimichurri- to make a creamy chimichurri sauce, add ½ cup of sour cream to the chimichurri.

 

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

19 Jun

Posted at 11:40h in Recipes by
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This time of year the harvest is full of vegetables that can be combined and pickled.  It is an easy and simple way to create a tangy, yet crisp topping for tacos, hot dogs, burgers, or sandwiches.  You can even add these pickled veggies to a charcuterie board, on top of a rice bowl, or eat them right out of the jar!

Pickled Veggies

3 hakurei turnips (bulbs only), thinly sliced into rounds
1 small cucumber or 1/3 of a large one, sliced into rounds
2 cups cabbage, shredded
5 garlic scapes, chopped into about ¼ inch pieces
½ onion, thinly sliced

Brine Ingredients:

1 cup vinegar*
½ cup water
1 tsp sea salt
2 tsp honey

*Vinegar- you can use apple cider vinegar, white vinegar, red wine vinegar, white wine vinegar, or rice vinegar.

  • Prepare all vegetables as listed above.
  • Place in a 1 quart glass jar. Pack tightly.  You can layer them or just mix them all up.
  • Add brine ingredients to a small saucepan. Bring to a boil and then reduce to a simmer.
  • Stir until the honey and salt have dissolved.
  • Remove from heat and carefully pour the hot brine into the glass jar. There should be about ½ inch of head space at the top of the jar.
  • Let the jar cool for a little bit and then put the lid on. Place in the refrigerator.
  • Allow the vegetables to marinate in the brine for at least two hours.

 

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 Jun

Posted at 12:07h in Recipes by
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Garlic scapes are the flowering tops of hard neck garlic, a rare treat for just a few weeks in the spring.  They can be used for many different things.  This week’s recipe features them in two simple ways- a cream cheese and a flavored salt.  The cream cheese pairs perfectly with the fresh bagels from the bread share and the salt is delicious sprinkled over some cucumber slices.

Garlic Scape Cream Cheese

Ingredients:
¼ cup garlic scapes, chopped
8 oz cream cheese, softened

  • Place garlic scapes in a food processor and pulse until scapes are finely chopped. A mini food processor works great for this if you have one.
  • Place softened cream cheese in a mixing bowl and whip for three minutes. Scrape down the sides and whip for another two minutes.
  • Add the scapes to the cream cheese and fold in.
  • Place the garlic cream cheese in an airtight container and store in the fridge.
  • This makes a delicious topping for fresh bagels, toast, or even on sliced raw vegetables.

 

Garlic Scape Salt

Ingredients:
¾ cup garlic scapes, chopped
½ cup sea salt

  • Place scapes in a food processor. Pulse to finely chop.
  • Add salt and pulse to form a paste.
  • Preheat oven to 200°F.
  • Spread paste thinly on a parchment lined baking sheet.

  • Bake for 1-2 hours, stirring every 15 minutes. Baking time will vary depending on moisture content of the scapes.
  • Once the mixture is dry and crumbly, remove from the oven and allow to cool a bit.

  • Place in food processor again to break down into a fine salt.
  • Store in an airtight container.
  • This salt can be used on so many things but is amazing on raw cucumbers or tomato slices. You can sprinkle it on avocado toast, use it to season roasted vegetables, or add to homemade salad dressings.

 

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

05 Jun

Posted at 10:09h in Recipes by
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Spring greens are tender and full of flavor.  The collards are the star of this dish.  A quick blanch brings out their vibrant color and then tossing with an Asian inspired dressing makes this salad both a great side or a dish that can stand on its own.

Spring Collard Salad

Salad Ingredients:
1 bunch collard greens
2 scallions, finely chopped
1 Tbsp sesame seeds (black or white)

Dressing Ingredients:
¼ cup toasted sesame oil
2 Tbsp rice vinegar
2 tsp soy sauce or coconut aminos
½ tsp honey
¾ tsp sea salt
¼ tsp black pepper
2 bulbs green garlic, finely chopped

  • Remove stems on collard greens. Cut the leaves into ribbons.
  • Boil a large pot of water. Once the water comes to a rolling boil, drop the greens in and cook for two minutes.  Remove with a slotted spoon and place in a colander.

  • Drain cooked collards, squeezing out any extra water. Place greens in a medium bowl.
  • Combine all dressing ingredients in a small bowl.
  • Pour the dressing over greens and toss to coat.
  • Top with scallions and sesame seeds.
  • Salad can be served warm or cold.
  • 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

29 May

Posted at 10:56h in Recipes by
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Farm fresh strawberries are such a wonderful treat.  They are delicious straight from the fields, but these recipes transform them.  Roasting strawberries concentrates their sweetness.  The rich, roasted berries can be used on ice cream, on top of oatmeal or pancakes, in parfaits paired with your favorite yogurt and granola, or even used on a salad.  The second recipe uses strawberries to enhance fresh whipped cream.  This makes a great topping on ice cream, Belgium waffles, or French toast.  We enjoyed both of these recipes on an ice cream sundae!

Roasted Strawberries

Ingredients:
1 quart strawberries
1 Tbsp honey
½ tsp lemon or lime zest
½ tsp vanilla extract

  • Preheat oven to 350°F.
  • Wash strawberries. Remove stems and save for Strawberry Top Vinegar – Blooming Glen Farm.
  • Slice berries and place in a bowl. Add honey, citrus zest, and vanilla.  Toss to coat.
  • Place berries on a parchment lined baking sheet in a single layer.

  • Bake for 30 minutes.
  • Remove from the oven and serve immediately or place in a glass jar and refrigerate.
  • Enjoy!

Strawberry Whipped Cream

Ingredients:
1 cup sliced strawberries
1 pint heavy whipping cream
2-3 Tbsp honey
1 tsp vanilla extract

  • Add strawberries to a blender or food processor and puree.
  • Place the pureed strawberries in a small pot and bring to a boil.
  • Reduce to a simmer and cook for about 10 minutes until the strawberry puree is reduced down to about 1/3 cup.
  • Chill puree. Puree must be completely cool before the next step.
  • Add heavy cream to mixing bowl and whip until stiff peaks form.
  • Add honey, vanilla, and cooled strawberry puree. Fold into the whipped cream.
  • Cover and store in the refrigerator.

 

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

22 May

Posted at 10:18h in Recipes by
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Fresh herbs from the farm are such a nice addition to any dish.  This week’s recipe is easy and full of flavor.  It can be served as a side to almost any meal, as a base for rice bowls, or even added to burritos and fajitas.  The zesty lime pairs really well with the fresh cilantro, green garlic, and scallions.

Cilantro Lime Rice

Ingredients:
1 ½ cups white basmati rice*
2 Tbsp olive or avocado oil
¼ cup green garlic, finely chopped (bottoms only, reserve tops for another use)
½ cup scallions, finely chopped
2 ¼ cups water
1-2 tsp lime zest
1/3 cup fresh cilantro, finely chopped
1 lime, juiced
½ tsp sea salt

*if using longer cooking brown basmati rice, you may need to add more water.

  • Rinse rice in a colander.
  • Place oil in a medium pot.  Heat to medium heat.
  • Add green garlic and scallions.  Cook for 2 minutes.

  • Add rice and cook for 2 more minutes.
  • Add water and lime zest.  Bring to a boil and then reduce to a simmer.
  • Cover and cook for 12-14 minutes.
  • Remove from heat and let sit for 5 minutes.
  • Add cilantro, lime juice, and salt.  Fluff with a fork.
  • 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

31 Oct

Posted at 12:31h in Recipes by
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Freshly steamed broccoli florets and roasted radicchio are tossed with a shallot and garlic sauce to make this delicious pasta dish.  Serve it alone or with your favorite protein to make it a complete meal.  The flavors work well together and create a unique farm fresh dish.

Broccoli and Radicchio Pasta

Ingredients:
1 small head broccoli
1 head radicchio
2 large shallots
3 cloves garlic
¼ cup plus 3 Tbsp olive oil, divided
2 tsp honey
½ tsp sea salt, divided
2 pinches black pepper, divided
3 Tbsp pine nuts
12 ounces pasta, cooked as directed (reserve some of the pasta water for the sauce)
Freshly grated parmesan cheese

 

  • Prepare all produce.
    • Broccoli- wash and dry; cut florets into bite size pieces; reserve stems for another use
    • Radicchio- soak in ice water for 20-30 minutes; dry well and slice into quarters (long ways)
    • Shallots- peel and thinly slice
    • Garlic- peel and thinly slice

  • Preheat oven to 400°
  • In a small bowl, mix 2 Tbsp olive oil, honey, ¼ tsp salt and a pinch of pepper. Brush this on all sides of the radicchio and place on a small baking sheet.  Roast in the oven for 12 minutes.

  • Place broccoli florets in a small pot with water and a steamer insert in it. Steam for about 8 minutes or until the florets are fork tender.
  • Place pine nuts in a small oven safe dish. Toast in the oven for 7 minutes.
  • While both the radicchio and broccoli are cooking, heat 1 Tbsp oil in a small sauté pan on the stove. Add the sliced shallots and cook on medium/low heat for about 5 minutes.  Add the garlic and cook for an additional 5 minutes.  Stir well during cooking.
  • In a blender, combine the cooked shallots and garlic, ¼ cup oil, ¼ cup pasta water, 2 Tbsp toasted pine nuts, ¼ tsp salt, and a pinch of pepper. Blend well until you achieve a creamy sauce.
  • Once the radicchio is roasted, thinly chop into slices.

  • To assemble pasta dish, place the cooked pasta in a large bowl. Add the chopped radicchio, steamed broccoli florets, and the sauce.  Toss to coat everything.
  • Top with freshly grated parmesan and the remaining 1 Tbsp of toasted pine nuts.
  • 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

24 Oct

Posted at 08:15h in Recipes by
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There’s so many wonderful winter squash this time of year- butternut, honeynut, butterkin, koginut, north georgia candy roaster, fairy tale pumpkins, jarrahdale pumpkins etc.  Any of these squash can be roasted with apples, onions, and garlic and then pureed to make a delicious fall soup.  Pair the soup with a sandwich, grilled cheese, or even a fresh salad for a wonderful fall meal.

Fall Squash Soup

Ingredients:
8 cups fall squash- peeled, seeds removed, and cubed into about 1-inch pieces (use any variety)
2 onions, peeled and cut into eighths
2 medium apples, cut into fourths (seeds and stems removed)
1 small head garlic, top cut off to expose cloves
3 Tbsp olive oil or avocado oil
1 tsp sea salt
½ tsp black pepper
32 ounces chicken or vegetable broth

  • Preheat the oven to 350°F.
  • Place the squash, onion, apple, and garlic into a large bowl. Add the oil, salt, and pepper.  Toss to coat.
  • Place the seasoned produce on a large baking sheet. Make sure the head of garlic is cut side down.
  • Roast for 40 minutes.

  • Once the squash mixture is done cooking, remove from oven. Gently squeeze the garlic head to remove the roasted garlic cloves.  Toss the skin.
  • Blend the squash, apple, onion, and garlic mixture with the broth. You may have to do this in two or three batches depending on the size of your blender.  Puree the mixture until it is smooth.
  • At this point, the soup can be frozen or refrigerated for another day. If you are using the soup right away, place the pureed soup in a large saucepan.  Heat through and then serve.
  • You can top the soup with a little sour cream if you want.
  • 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