Recipes

25 Jul

Posted at 11:02h in Recipes by
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A light, refreshing potato salad pairs well with any protein.  This salad requires roasting the potatoes instead of the typical boiling and then is dressed with a vinaigrette and fresh herbs.  It can be served warm or cold.

Fresh Herb Potato Salad

Ingredients:
2 lbs new potatoes
¼ cup olive oil, plus 1 Tbsp (divided)
2 Tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp lemon juice
½ tsp sea salt
1/8 tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
3-4 Tbsp fresh herbs of your choice, finely chopped (chives, parsley, thyme, basil, dill, marjoram, etc)

  • Wash and cut the potatoes into ½- ¾ inch pieces (if using fingerling potatoes, slice larger potatoes lengthwise than cut again into your ½-inch pieces). Place the cut potatoes into a bowl and toss with 1 Tbsp of olive oil.
  • Preheat oven to 400° Move the potatoes to a parchment lined baking sheet.

  • Bake for 40 minutes. Stir halfway through baking time.
  • In a small bowl, mix ¼ cup olive oil, vinegar, mustard, lemon juice, and spices. Whisk well to combine and set aside.
  • Chop the fresh herbs and set aside.

  • Once the potatoes are done roasting, remove from oven and transfer to a bowl. Add the vinaigrette and chopped fresh herbs.  Mix well.
  • Serve warm or refrigerate and enjoy chilled.

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 Jul

Posted at 09:56h in Recipes by
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This grilled tomatillo salsa is the first thing I make when tomatillos are in season.  It is fresh and easy.  Salsa verde is delicious as a dip with chips, served atop a Mexican inspired rice bowl, tacos or burritos, or even on breakfast eggs.

Grilled Salsa Verde

Ingredients:
5-6 medium tomatillos
1 large onion or 2 torpedo onions (bulb only)
1 lime
1 jalapeno pepper (or hot pepper of choice)
1-2 Tbsp olive oil
1 clove garlic
½ tsp sea salt
¼ tsp black pepper
4 sprigs fresh cilantro (optional)

  • Remove husks from tomatillos. Cut onions and lime in half.  Leave tomatillos and hot pepper whole.
  • Brush tomatillos, onions, lime, and hot pepper with oil.
  • Preheat grill. Turn to low and place produce on grill.

  • Cook for 4 minutes and then flip. Cook for an additional 4 minutes and then remove from heat.
  • Let cool.

  • Place the grilled tomatillos and grilled onions in the blender (or food processor).
  • Remove the stem and seeds from the hot pepper. Add the whole pepper to the blender or only half if you want less spice.
  • Squeeze the juice from the lime halves into the blender.
  • Add the garlic clove, salt, pepper, and cilantro (if using) to the blender.
  • Pulse to combine and break everything down. Keep the consistency chunky, do not over blend!
  • Refrigerate salsa and then serve with your favorite corn chips. 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

 

11 Jul

Posted at 11:39h in Recipes by
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Fresh beets can be used in a variety of ways- raw, pickled, roasted, boiled, or even grilled.  Using them raw in this salad, offers a refreshing, crunchy, and satisfying base that is both flavorful and packed with nutrition. You can use golden beets, which are a little sweeter, or red beets, which offer a traditional earthy beet flavor.

Raw Beet Salad

Ingredients:
1 bunch beets, peeled and julienned
1-2 tsp fresh chives, finely chopped
2 Tbsp olive oil or avocado oil
1 Tbsp apple cider vinegar
½ orange, freshly squeezed
½ lime, freshly squeezed
½ tsp orange zest
½ tsp lime zest
1 tsp honey
½ tsp sea salt
Pinch black pepper
½ cup crumbled goat cheese

  • Place julienned beets and chives in a medium bowl. (To julienne, first cut into rounds, then cut rounds into strips.)
  • In a small bowl, combine oil, vinegar, orange and lime juice, orange and lime zest, honey, salt, and pepper. Mix well to fully combine.

  • Pour dressing over beets and toss to coat.
  • Add crumbled goat cheese and gently mix.

  • Enjoy as a side or over a bed of greens.
  • Store in airtight container in the refrigerator for up to 3 days.

 

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 Jul

Posted at 11:45h in Recipes by
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Basil is a fantastic herb that pairs well with many farm fresh vegetables, especially tomatoes.  Using this fresh herb to create a simple pesto is a flavorful and easy way to impress guests.  Pesto is versatile and can be used in a variety of ways- on pasta, pizza, grilled veggies, as a spread on sandwiches or wraps, or drizzled on this delicious stack using fresh haloumi cheese, grilled and layered with vine ripened tomatoes!

Tomato, Haloumi, Pesto Stack

*Thinly slice haloumi cheese (Ironweed, from Valley Milkhouse).  Fry the cheese on low heat in oil.  Once one side is browned, flip and brown the other side.

*Slice 1 or 2 early girl tomatoes.

*Assemble stack by placing tomato slice sprinkled with a little sea salt, then fried cheese.  Repeat 2-3 more times to create a nice stack.

*Drizzle pesto on top (recipe below).  Enjoy!

Simple Basil Pesto

Ingredients:
2 cups basil leaves, packed
¼ cup pine nuts
¼ cup parmesan cheese
1-2 cloves garlic
½ cup olive oil
¼ tsp sea salt
½ tsp lemon juice

  • Pulse pine nuts, cheese, garlic, and half of the oil in food processor.
  • Add basil leaves and pulse again.
  • Add remaining oil, sea salt, and lemon juice. Pulse until all ingredients are fully combined.  You may need to scrape down the sides and pulse again.
  • Store pesto in airtight container in the fridge or freeze to preserve.
  • Enjoy with pasta. Toss on roasted veggies.   Add to eggs.  Use on sandwiches, wraps, or pizzas.  Get creative!

 

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

27 Jun

Posted at 10:08h in Recipes by
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This wrap recipe pairs new potatoes with some of the fresh sweet onions from the farm.  It makes a flavorful wrap that after cooking in the oven is pliable enough to use for breakfast burritos, delicious soft-shell tacos, or as a fantastic base for a smash burger.  You can even use two wraps and make grilled cheese or quesadillas!

Potato Wraps

Ingredients:
4 cups shredded potatoes
1 tsp sea salt, divided
2 eggs
½ cup all-purpose flour (you can also use a gluten free blend)
¼ cup finely shredded cheese (cheddar or a Mexican blend work great)
¼ cup parmesan cheese
¼ tsp black pepper
½ tsp garlic powder
¼ tsp paprika
1 fresh sweet onion (bulb only), really finely chopped

  • Place shredded potatoes and ½ tsp salt into a colander. Mix well to coat the potatoes.  Allow them to sit for 45 minutes to an hour.  Liquid will drain from the potatoes so place a plate or bowl under the colander to catch it.
  • Press the potatoes down to remove as much liquid as possible. Then transfer to a cheese cloth or nut milk bag.  Squeeze to remove any remaining liquid.  You should be left with about 2-2 ½ cups of potatoes.
  • In a small bowl, lightly beat the eggs. Set aside.

  • In a medium bowl, combine the flour, shredded cheese, parmesan cheese, remaining ½ tsp salt, black pepper, garlic powder, and paprika.
  • In a large bowl, combine the potatoes, eggs, and onions. Mix well to evenly distribute all ingredients.  Then add the flour mixture.  Stir until all ingredients are well combined.
  • Preheat the oven to 425°
  • Divide the mixture into ½ cup portions. You should get either 4 or 5 portions.
  • Line two sheet pans with parchment paper and then spray with cooking oil.

  • Roll out each portion of mixture between two sheets of wax paper. You can also use a tortilla press.  You want the dough to be about ¼ of an inch thick.  Remove the top sheet of wax paper and flip the wrap onto the sheet pan.  Do this for each portion of dough.

  • Cook the wraps for 15-18 minutes. The wraps should be lightly browned when done.

  • You can serve immediately or store in the fridge in an airtight container or Ziplock bag for a few days. The wraps can also be frozen by placing between wax paper in a large Ziplock bag.

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

20 Jun

Posted at 10:06h in Recipes by
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Vegetable fritters are a simple and delicious way to use lots of fresh produce from the farm.  They are great as a side for any meal or as a healthy full-flavored snack. Serve with sour cream or use fresh herbs and a little lime juice mixed in with yogurt for a delicious dip.

Veggie Fritters

Ingredients:
1 cup new potatoes, shredded
2 cups summer squash, shredded
1 cup broccoli, finely chopped
3 garlic scapes, finely chopped
3 scallions, finely chopped
3-4 Tbsp olive or avocado oil
1 Tbsp fresh herbs, finely chopped
½ cup flour
¾ tsp sea salt
¼ tsp black pepper
2 eggs, lightly beaten
4 Tbsp butter
Garnish- sour cream and chopped scallions

  • Prepare all the vegetables. Shred or finely chop.
  • Remove excess water from the shredded potatoes and summer squash by placing them between paper towels. Press out as much water as you can.  You can also use a nut milk bag for this step.

  • Place oil in large frying pan. Heat to medium heat and then turn down to low.
  • Add broccoli, garlic scapes, and scallions to the pan. Cover and sauté for 2 minutes.  Stir frequently.
  • Add potatoes and summer squash. Mix well, cover, and sauté for an additional 3 minutes.
  • Remove cooked vegetables from the pan and place in medium bowl. Allow vegetables to cool to room temperature.  If you want to speed up this process, place the bowl in the fridge or freezer.

  • In a small bowl, mix the fresh herbs, flour, salt, and pepper. Once the cooked vegetables are cooled, add the flour mixture and eggs.  Mix well to fully combine all ingredients.
  • Heat butter in large frying pan. Scoop ¼ cup of batter (an ice cream scoop works great) and place in pan.

  • Flatten with spatula.  You should fit about 4 fritters at a time.  Cook about 2-3 minutes per side on medium low heat.  The fritters should be golden brown on both sides.
  • Place cooked fritters on paper towel lined plate.
  • Serve fritters hot or cold. Garnish with a dollop of sour cream and a few chopped scallions.

  • You can store cooked fritters in the fridge for a few days or you can freeze them.

*You can also bake the fritters in the oven (425°F for about 15-20 minutes) or air fry them (400°F for 8-10 minutes).

 

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

 

13 Jun

Posted at 10:21h in Recipes by
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Sautéing greens is a simple and easy way to create a delicious side dish for any meal. It’s a great skill to master if you want to get the most out of seasonal eating and enjoying the nutritious benefits of leafy greens like kale, chard, escarole and spinach as well as the tops of roots like beets, radishes, turnips and kohlrabi.  Sautéed greens pair well with breakfast dishes like eggs or as a side for almost any grilled protein.

Simple Sautéed Greens

Ingredients:
3 Tbsp avocado or olive oil
¼ cup garlic scapes, finely chopped
1 cup scallions, chopped into ¼ inch pieces
6 cups greens, chopped (kale, escarole, radish greens, etc.)
½ tsp sea salt
¼ tsp black pepper

  • Add oil to skillet and allow to heat up (medium low heat).
  • Add garlic scapes and scallions to pan, with a pinch of the salt. Sauté for 2 minutes until lightly sizzling and fragrant.

  • Place chopped greens in a colander, rinse, and add greens to sauté pan while still slightly damp. Mix well while cooking so that all of the greens cook evenly.
  • Cook approximately 6-7 minutes or until the greens reach desired tenderness (don’t overcook- you can always remove from heat and put a lid on to cook for a few more minutes if needed.)
  • Season with remaining salt and pepper to taste.
  • 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

 

06 Jun

Posted at 09:40h in Recipes by
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Scallions are a member of the Allium family, which includes garlic, onions, leeks, and shallots. With a mild onion flavor, scallions are an amazing addition to any recipe. They’re mild enough to be eaten raw or slightly cooked, which preserves their crisp texture, easy to dehydrate, and also to pickle. Combining these with fresh dill and a little green garlic or garlic scapes, creates a delicious “pickle”, great for topping sandwiches, burgers, tacos, eggs and even salads.

Pickled Scallions

Ingredients:
About ½ bunch scallions
1 Tbsp fresh dill, finely chopped
1 green garlic bulb, finely chopped
½ cup water
½ cup white vinegar
½ tsp sea salt
1 tsp honey

  • Grab a glass jar with a lid. I used an 8-ounce jar with a wide rim.
  • Clean scallions and slice into lengths that will fit upright into the jar. You will want to cut them about ½ inch shorter than the height of the jar.  You can also simply chop the scallions into ½ inch pieces.

  • Place the finely chopped dill and green garlic into the bottom of the jar. Then place the scallions in.  Use enough scallions to fill the jar up.

  • In a small saucepan, combine the water, vinegar, salt, and honey. Heat to a light boil and stir until the salt and honey are dissolved.
  • Remove the brine from heat. Slowly pour it over the scallions.
  • The liquid should fully cover the scallions. Cover the jar and refrigerate for a couple of hours.

  • Enjoy these pickled scallions on avocado toast, on top of burgers or sandwiches, or simply as a garnish on salads. They would also make a great addition to a charcuterie platter or on top of eggs.

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 May

Posted at 10:01h in Recipes by
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Fresh picked, juicy, red strawberries pair perfectly with fresh mint- both in season right now.  The flavors of the mint and berries blend to produce a delicious pudding that can be served as either a snack or as a dessert.

Strawberry Mint Chia Pudding

Ingredients:
1 cup milk*
4 sprigs of fresh mint (any variety), about 2 inches in length
1 tsp vanilla extract
4 Tbsp maple syrup
Pinch sea salt
1 ½ cups fresh strawberries, chopped
½ cup chia seeds

  • Remove the leaves from the mint sprigs. You should end up with about 20-25 mint leaves.
  • Place the milk and the mint leaves in a glass container with lid. Make sure the leaves are submerged and refrigerate for at least 8 hours.
  • After at least 8 hours, strain out the mint leaves.
  • Place the milk, vanilla, maple syrup, sea salt, and strawberries into a blender. Blend until well combined and strawberries are broken down.
  • Place mixture into a medium bowl and mix in the chia seeds. Refrigerate for at least 6 hours.
  • Serve as is or top with fresh mint, fresh strawberry slices, and/or mint whipped cream (recipe below).
  • Store chia pudding in the refrigerator for up to a week.
  • Enjoy!

*You can use cow’s milk or any other variety of milk alternative (almond, coconut, etc).

Mint Whipped Cream–

Ingredients:
1 cup heavy cream
4 sprigs of fresh mint (any variety), about 2 inches in length
1 Tbsp sweetener of choice (honey, maple syrup, powdered sugar, etc)
½ tsp vanilla extract

  • Remove the leaves from the mint sprigs. Place mint leaves and heavy cream in glass container with lid.  Make sure all leaves are submerged and refrigerate for at least 8 hours.
  • After 8 hours, strain out the mint leaves.
  • Using a stand mixer or a hand mixer, whip the heavy cream. This will take a few minutes.  Once it begins to thicken, add sweetener and vanilla.  Mix well until you get a nice thick whipped consistency.
  • Store in the fridge in an airtight container.

 

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 May

Posted at 07:55h in Recipes by
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The 2024 CSA season has officially begun.  This recipe combines the bok choy, scallions, and parsley from this week’s bounty into a simple spring soup.  Enjoy the wonderful farm fresh flavors in this easy dish.

Spring Ramen Cups

Ingredients:
2 bricks ramen noodles*
1 cup bok choy, finely chopped
¼ cup scallions, finely chopped
2 tsp parsley, finely chopped
½ cup Primordia Farms oyster mushrooms, chopped
4 cups vegetable broth**

Seasoning-
½ tsp garlic powder
½ tsp onion powder
1/8 tsp black pepper
¼ tsp sea salt
1/8 tsp ground ginger
2 pinches cayenne pepper

  • This recipe makes either four 8-ounce jars or two 16-ounce jars. Gather the jars you are using and place on the counter.
  • Place the ramen bricks in a plastic bag and seal. Use a wooden spoon or wooden mallet to hammer them and break them up.
  • Divide the ramen, bok choy, scallions, parsley and mushrooms between the jars.
  • In a small bowl, combine the seasoning ingredients. Divide the seasoning into each jar.
  • In a medium pot, heat the vegetable broth. Once the broth comes to a rolling boil, remove from heat and pour it into each jar.   Allow the jars to sit for 5-6 minutes and then serve.
  • Enjoy!

*You can use regular ramen noodles or rice ramen.  They even make rice vermicelli.  If you prefer your noodles well cooked, you will want to precook them before you assemble the cups.

**You can use store bought vegetable broth or make your own using this recipe: Slow Cooker Vegetable Broth and Easy Veggie Soup – Blooming Glen Farm

 

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