Recipes

31 Oct Maple Roasted Veggies over Massaged Kale Salad

How about an easy fall salad to showcase some of the amazing autumn produce we have been getting in our CSA share?  This salad can be used as a side dish or as the main meal.

Maple Roasted Veggies
1 lb sweet potatoes (about 3 medium)
1 radish (I used a purple daikon radish)
1 onion
½ tsp sea salt
½ tsp garlic powder
2 Tbsp olive oil
3 Tbsp maple syrup

Kale Salad
½ lb kale
1 bunch arugula
Additional toppings: dried cranberries, chopped pecans

Dressing
½ cup olive oil
4 Tbsp apple cider vinegar
2 tsp maple syrup
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder

• Preheat oven to 400°
• Peel sweet potatoes and radish, chop into ½ inch squares, and place in medium bowl.
• Chop onion and add to bowl.
• Add sea salt, garlic powder, olive oil, and maple syrup to vegetables. Stir to coat.  Spread out on baking sheet and roast for 10-15 minutes.  Vegetables should be fork tender when done roasting.

• While vegetables are roasting, mix all dressing ingredients and set aside.
• Rinse and chop kale. Place in large bowl.  Pour half of dressing over kale and gently massage with hands.  Add arugula and mix.
• To assemble salad, place dressed greens on a serving platter. Top with roasted vegetables.  Sprinkle on some dried cranberries and chopped pecans.  Drizzle on additional dressing.  Enjoy!

*I like to serve the roasted vegetables warm over the salad, but you can absolutely let the vegetables cool and serve them room temperature.

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

24 Oct Savory Sweet Potato Soup

We are reaching the last few weeks of our CSA shares and are seeing all of the wonderful autumn vegetables that our farmers have worked hard to provide for us.  This recipe uses the sweet potatoes, leeks, and celery that made their way into our baskets or bags last week.  It’s definitely a soup that freezes well, so feel free to cook and freeze half for later.

Ingredients
3 Tbsp olive oil or avocado oil
3 leeks- chopped (about 2 cups for soup; reserve 1/3 cup for garnish)
1 cup celery- chopped (include stalks and leaves)
5 cloves garlic- crushed
7 cups broth (vegetable, chicken or beef)
1 head cauliflower- chopped (¾ head for soup; reserve ¼ head for garnish)
2 lbs sweet potatoes- peeled and chopped
1 tsp sea salt
½ tsp black pepper
1 ½ tsp onion powder
Optional garnishes: sour cream, almond yogurt, cashew cream, bacon bits, broiled cauliflower bits*, fried leeks**, chives

• Place oil into large saucepan or stockpot. Heat to medium heat.
• Add leeks and celery to saucepan. Cook on medium heat for 5 minutes, stirring frequently.
• Add garlic and cook for 2 minutes.
• Add broth, ¾ head of cauliflower, sweet potatoes, salt, pepper, and onion powder. Bring to a boil and then reduce to a simmer, cover, and cook for 1 hour.
• After soup is done cooking, transfer in batches to blender and puree.
• Garnish and serve. Enjoy!

*Broiled Cauliflower Bits: Chop remaining ¼ head of cauliflower into tiny bits.  Combine with 1 Tbsp olive oil or avocado oil, 1/8 tsp sea salt, ¼ tsp garlic powder, and 1/8 tsp black pepper.  Broil for about 4-6 minutes, flipping halfway through.

**Fried Leeks: Use the reserved 1/3 cup of chopped leeks.  Heat ½ cup of avocado oil (or preferred cooking oil) in small frying pan.  Separate the chopped leeks and drop them one by one into the hot oil.  Quickly flash fry the leeks and remove when crispy.  Lay on paper towel lined plate and sprinkle with sea salt.

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

03 Oct Butternut Squash Sauce

We have received butternut squash in the last few CSA shares.  I knew when it was in this week’s share that I wanted to use this vegetable in a different way than I have in the past.  Butternut squash is delicious in soup, but also great roasted or mashed and served as a side dish.  This week’s recipe uses the squash as part of a sauce to serve over your favorite pasta.  I know this is a different dish, but it was incredibly tasty and uses many of the other vegetables we received this week.  Enjoy!

Ingredients
1 butternut squash (about 3 lbs)
2 Tbsp + 3 Tbsp olive oil or avocado oil (divided)
½ tsp + 1 tsp sea salt (divided)
¼ tsp + ¼ tsp black pepper (divided)
1 onion- chopped
1 bulb celeriac (peeled and diced) or 4 stalks celery- thinly sliced
3 leeks- cleaned well and thinly sliced
3 cloves garlic- crushed
2 green peppers- chopped
1 ½ lbs red tomatoes- sliced
1 cup water

• Preheat oven to 350°
• Peel butternut squash. Slice in half.  Remove seeds and set aside.
• Chop squash into ½- ¾ inch pieces. Place in a large bowl.  Add 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper.  Mix well and spread on cookie sheet.
• Roast squash for 30 minutes.
• While the squash is roasting, heat 3 Tbsp oil in a large saucepan to medium heat. Add onions and sauté for 2-3 minutes.
• Reduce heat to low and add celeriac or celery, leeks, garlic, and green peppers. Cover and cook for 5 minutes.
• Add tomatoes, 1 tsp salt, ¼ tsp pepper, and water. Cover and simmer for 20 minutes.
• After the squash is done roasting, add it to the saucepan. Mix well.  Using an immersion blender, puree the vegetables.  If you want a smoother texture, transfer the mixture to a blender and puree.
• Cover and let the sauce simmer for 20 minutes on low.
• Separate the squash seeds (which you set aside earlier) from the pulp. Place on cookie sheet and sprinkle with a little sea salt.  Roast in oven at 300°F for 8-10 minutes or until crispy.
• Serve the sauce over your favorite pasta. We used a gluten free brown rice spaghetti.  You can also use spaghetti squash, zucchini noodles, or kelp noodles.  Garnish with the roasted squash seed

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

17 Sep Popper Squash and Squash-ta Alfredo

As summer comes to an end, I find myself enjoying my time in the kitchen more. The stagnant heat has given way to some breezier warmth which makes me crave comfort food. These days my kids are busy with sports and school so, like always, time is a pinch. I feel happy and content on those nights where I can pull off two farm fresh meals that both kids enjoy- followed of course by dish-washing shenanigans and some good old rough housing. It’s hard to feel connected as a family some days…. which can drag into weeks and months if I’m not mindful to carve out those special nourishing evenings. Sometimes few and far between are the glimpses of the old time picture of “The American Dream” that lives somewhere in my fantasies. I can’t express my gratitude enough for the gift of Earth and Harvest…. work of the men and women, and the sacrifice of a family that does whatever it takes to feed me and my community. The challenges and responsibility bestowed upon the hands and hearts of our farmers is a duty of service and reciprocity that lends its vows to honorable harvest and stewardship year in and out. Thank You Blooming Glen Family for feeding my family.

Popper Squash

Ingredients
1 Acorn Squash (or Butterkin)
1/2 onion – diced
1 cup cooked rice or other grain
2 ears corn de-cobbed
1 poblano or jalapeno – roasted and diced
1 jalapeno – roasted and diced
2 T cream cheese – cut into bite sized chunks
1/4 tsp. cumin
salt and pepper to taste

Cut the acorn squash in half, scoop seeds, drizzle with oil of your choice and roast face down on a baking sheet along with the peppers, about 25-30 minutes on 400.

In the meantime, mix in small bowl the remaining ingredients and season to taste.

Remove roasted squash from oven and carefully spoon each half with the rice mixture.

Thinly slice big rounds of red tomato, lay atop the stuffed squash, season with salt and pepper, drizzle with oil and place under the broiler for an additional 10 minutes until the tomato is softened and browned.

Remove and serve with a dollop of sour cream, cilantro, and a sprinkle of pepita seeds.

Squash-ta Alfredo

Ingredients
1/2 any choice of winter squash – grated
1/2 onion – grated
6 slices bacon
2 cloves garlic
4 tiny peppers
2 ears of corn – de-cobbed
handful cherry tomatoes
1/2 pint heavy cream
1/4 cup parmesan cheese
1 T black pepper
1/2 lb wide pasta

Over medium heat, sauté your veggies until softened and browning. Add the heavy cream and reduce 2-3 minutes. Finish with parmesan and black pepper. Toss with hot pasta. Serve with sprinkle of fresh parsley or other fresh herbs.

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

12 Sep Fajita Bowls

We are nearing the end of summer and seeing an abundance of tomatoes and peppers in our CSA shares.  This week’s recipe showcases that late summer produce- sweet onions, tomatoes, green peppers, sweet peppers, hot peppers, sweet corn, and lettuce from our weekly share.  I’m going to share the recipe I created, but this meal offers a great deal of options so adapt it to fit your family’s needs or preferences.

Fajita Bowls
Ingredients:
Marinated Beef, Chicken, or Mushrooms
Pepper and Onion Mixture
Green Tomato Salsa
Cauliflower and Kohlrabi “Rice” (for a gluten free option) or Regular Brown or White Rice
Grilled Corn
Avocado Slices
Jalapeno Slices
Fresh Cilantro- finely chopped
Lime Slices
Chopped Lettuce

Marinated Beef:
1 ½ lbs hanger or skirt steak (choose local grass fed beef from either Hershberger Heritage Farm or Tussock Sedge Farm)
¼ cup olive oil
1 Tbsp apple cider vinegar
1 lime- juiced
1 tsp garlic powder
½ tsp chili powder
¼ tsp sea salt

Combine all ingredients, except beef, in a bowl.  Mix well.  Place steaks in a shallow container and cover with marinade.  Allow to marinate at least 3 hours.  Preheat grill to about 400°F.  Grill steaks 2-3 minutes per side or until desired temperature is reached.  Cook time with vary depending on thickness of steaks.

**You can use this same recipe for boneless chicken breasts, boneless chicken thighs, or even portabello mushrooms.  If using mushrooms, you can marinate for 30 minutes.

Pepper and Onion Mixture:
2 green peppers- sliced
3 sweet peppers- sliced
2 onions- sliced
2 Tbsp avocado oil or olive oil
¼ tsp garlic powder
¼ tsp chili powder

Heat oil in frying pan to medium heat.  Add onions and cook for 5 minutes.  Add peppers.  Cover and cook until fork tender (about 10 minutes).  Stir throughout cooking time to insure even cooking of vegetables.  Once vegetables are cooked, add spices and serve.

Green Tomato Salsa:
2 lbs green tomatoes, or tomatillos- sliced in half (you could also make this a red tomato salsa if you’d prefer)
1-2 jalapenos- sliced in half, seeds removed (or one poblano for milder heat)
1 large sweet onion- cut into fourths
1 lime- sliced in half
2-3 Tbsp olive oil
6 cloves garlic
2 tsp sea salt
1 tsp cumin
1 tsp black pepper
2 Tbsp fresh cilantro
1 Tbsp lime juice

Preheat oven to 400°F.  Place green tomatoes (or tomatillos or red tomatoes), jalapenos (or poblano), onion, and lime on cookie sheet.  Drizzle with olive oil.  Roast in oven for 30 minutes.  Place roasted vegetables in food processor.   Squeeze pulp out of roasted lime and add that to the food processor.  Add remaining ingredients and pulse to desired consistency.  I like to serve this salsa a little chunky.

Cauliflower and Kohlrabi “Rice”:
1 head cauliflower
2 large kohlrabi bulbs
4 Tbsp avocado oil or olive oil
2 Tbsp fresh cilantro- finely chopped
½ lime- juiced
Sea salt and pepper to taste

Clean cauliflower, chop into chunks, and place half of the chunks into the food processor.  Pulse until you get a “riced” texture.  Remove riced cauliflower and set aside.  Pulse the other half of the cauliflower and then add that to the first batch.  Peel kohlrabi, chop into chunks, and place in food processor.  Pulse to chop and then add to cauliflower.  Add oil to frying pan.  Heat to medium heat and then add cauliflower/kohlrabi mixture.  Cover and saute for 15-20 minutes.  Stir frequently to insure even cooking and prevent the vegetables from sticking.  Remove from heat and add cilantro and lime juice. Season with salt and pepper to taste.  Mix well and serve.

**If you do not have kohlrabi, you can just use cauliflower.

Grilled Corn:
Clean and husk corn.  Wrap each ear in aluminum foil.  Heat grill to about 400°F.  Place ears on grill.  Cook for 18-20 minutes, flipping halfway through cook time.  Remove from grill and allow to cool a little before handling.  When cool enough to handle, use a sharp knife to remove the corn from the ear.  Place in bowl and serve.

**Fajita Bowl Assembly: Once all components are cooked and ready to serve, you can assemble each bowl.  Fill the bottom of the bowl with either the cauliflower and kohlrabi “rice” or regular white or brown rice.  Top with marinated steak (or chicken or mushrooms), pepper and onion mixture, chopped lettuce, avocado slices, jalapeno slices, green tomato salsa, and grilled corn.   Sprinkle on some chopped fresh cilantro and squeeze a lime over top. Enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

06 Sep Autumn Salad with Squash and Fennel

We may be in the middle of a crazy heat wave right now, but fall is on its way and we are seeing some of the fall harvest vegetables make their way to our CSA shares.  I created an Autumn Salad that showcases the fennel and delicata squash, as well as the lettuce and sweet onion from this week’s share.

Salad Ingredients
1 Delicata Squash
2 Tbsp Olive Oil or Avocado Oil
Sea Salt and Black Pepper
1 Head of Lettuce
2 cups Spinach
2 Fennel Bulbs and a small amount of the Fennel Fronds
1 Sweet Onion
1 cup Pomegranate Seeds
½ cup Chopped Walnuts
8 oz Goat Cheese

Dressing Ingredients
2 Tbsp Orange Juice
1/3 cup Olive Oil
3 Tbsp Apple Cider Vinegar
½ tsp Sea Salt
¼ tsp Black Pepper
2 tsp Maple Syrup

• Preheat oven to 400°
• Slice delicata squash into ¼-inch wide rounds. Scrape out pulp and seeds from center and set aside.  Place squash on cookie sheet.  Drizzle with oil and sprinkle with sea salt and black pepper.  Roast for 15 minutes, flipping halfway through cooking time.
• Clean pulp from squash seeds. I like to soak them in a little bowl of water.  It makes it easier to separate out the seeds.  Place seeds on a small cookie sheet.  Sprinkle with a little sea salt.  Roast in oven for 8-10 minutes.
• Chop lettuce and add to a large bowl or serving dish. Add spinach and mix with lettuce.
• Lay squash rounds on top of lettuce mix.
• Thinly slice fennel bulbs and sweet onion. Sprinkle onto salad.
• Add pomegranate seeds, chopped walnuts, and crumbled goat cheese to salad. Sprinkle the roasted squash seeds on top and then add some of the chopped fennel fronds for garnish.
• Combine all dressing ingredients and mix well. I like to put them all in a mason jar and shake to combine.  Drizzle dressing over salad and enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

30 Aug Verde Mary

Ingredients
1 fennel bulb
1/2 jalapeño
1 green tomato
1 tomatillo
1 bell pepper
4 cherry tomatoes
1/2 heirloom tomato
1 T Apple Cider Vinegar
1/2 ts. Cayenne pepper
1 tsp. Coconut aminos
1/2 tsp. Salt
1/2 Cup water or tomato juice

Literally plop everything in the blender. Let this blend longer than most stuff as the veggies are
pretty fiberous and take a while to break down. I was feeling under the weather and this really
hit the spot. It’s mildly spicy and tart. I also discovered that the little bulb end of a stalk of fennel
is perfect to be used as a little spoon and that made me happy. Make sure you use good salt
for the added mineral boost. This was my breakfast but I’m sure would be good with vodka
for….. well, for breakfast if day drinking is in your cards. I usually prefer to eat my food in an
un-blended state and think smoothies are overrated but this baby hit me where I needed a jolt
of vitamins and zippiness. Enjoy!

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

23 Aug Chilled Corn and Coconut Soup; Fried Green Tomatoes

This soup recipe with just a few simple ingredients makes for a quick satisfying dinner and was a real hit with our family. The sweet corn from the farm, with its wonky pollination and extra juice thanks to the rainy season we’ve had, is perfect for this. We paired it with fried green tomatoes (hey, when the rain kills your tomatoes, make fried green tomatoes!), but a salad would also have been lovely.

Ingredients- (recipe adapted from Martha Stewart Living)
1 jalapeno hot pepper, seeded and chopped (a serrano or more than one jalapeno could be used for added heat, but we found one jalapeno was perfect for kid and adults of varying heat tolerances)
3 Cups fresh corn kernels (5 ears was perfect)
1 can coconut milk
2 1/1 Cups water
salt to taste
1 lime for fresh juice
few sprigs of thai basil

Cut your kernels off the corn cob. Bring hot pepper, corn kernels, coconut milk and water to boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 min.
I then used an immersion blender to blend- you could also transfer to a blender. I left some larger bits of corn but you could go completely smooth if desired. Season with salt to taste. Add half a lime fresh juice, and serve with lime wedges. Chop up thai basil, sprinkle on top of each soup bowl (don’t miss this step- wow the flavor really complements this soup!). Chill for a few hours, or eat it warm or room temp. Delicious!

Gluten- free Fried Green Tomatoes (from Our Salty Kitchen)

Ingredients
2 large eggs
1/2 cup milk (or almond milk or buttermilk)
1 cup almond flour (or ground flax seeds, or regular flour)
1 tsp. salt
1 tsp. pepper
1 Cup ground oats (or cornmeal)
1 Cup rolled oats (not ground up)
parmesan cheese (optional, for sprinkling on top of finished fried tomatoes)
4 medium size, firm green tomatoes (2 pounds makes a lot!)- cut into 1/2 inch slices
canola oil for frying
pinch of hot pepper flakes- optional

Whisk together egg and milk. Combine dry ingredients in a shallow dish. Dip tomato slices in egg mixture, then dredge in mixture of dry ingredients. Pour oil to depth of 1/2 inch in a large cast-iron skillet, heat over medium-high heat. Drop tomatoes in batches into hot oil, cook about 2 min each side or until golden brown. Drain on paper towels. Sprinkle hot tomatoes with salt, pepper, and parmesan cheese (and optional pepper flakes) to taste.

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 13th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

08 Aug Cobb Salad with Marinated Chicken and Avocado Vinaigrette

We have spent the past two weeks in Hawaii.  It was a lot of travel and a great deal of eating out.  I was very excited to go to the farm today, pick up our share of fresh organic produce, and come home to cook a healthy meal.

Marinated Chicken
1 ½- 2 lbs boneless chicken breasts or thighs (highly recommend pastured chicken from Hershberger Heritage Farm)
4 Tbsp olive oil
3 Tbsp apple cider vinegar
1 Tbsp lime juice
1 tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper

Combine all ingredients, except chicken, in a large bowl.  Mix well.  Clean chicken and add to bowl.  Allow to marinate at least 30 minutes. Preheat grill to about 400°F.  Grill chicken until cooked through.  Cook time with vary depending on thickness of chicken.

Cobb Salad
Salad greens
4 kale leaves- stem removed, thinly chopped
1 cucumber- thinly sliced
1 ½ cups cherry tomatoes
3 hard-boiled eggs- thinly sliced
1 ½ avocadoes- pit removed and sliced
5-6 slices cooked bacon- chopped (We love the Paleo bacon from Hershberger Heritage Farm)
2 Tbsp hemp hearts
1 large sweet onion- peeled
2 Tbsp olive oil

Avocado Vinaigrette
½ avocado
Juice of 1 lime
1/3 cup + 2 Tbsp olive oil
3 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp fresh parsley
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper
¼ cup grilled sweet onion

Cut onion into four equal slices.  Drizzle with olive oil.  Cook on grill that’s been preheated to about 400°F.  Grill about 3-4 minutes per side, until onions have grill marks and are fork tender.  Remove onions from grill when done and cut into ½ inch slices.

Assemble salad on single serving plates or a large platter.  Cover plate with salad greens, then sprinkle chopped kale on top.  Layer each of the other toppings- cucumber, cherry tomatoes, eggs, avocado, bacon, hemp hearts, and grilled sweet onion.

Combine all vinaigrette ingredients in a blender.   Blend well until you have a smooth dressing.  Drizzle over salad, serve with marinated chicken, and enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

26 Jul Grilled Tomatillo Salsa and Roasted Vegetable Chutney

This week I wanted to showcase the tomatillos and tomatoes we have been getting in our CSA shares the past few weeks.  I made a grilled tomatillo salsa and a roasted vegetable chutney.  These recipes can be used individually or used together in one meal like we did.  We used both on breakfast tacos.   Because we liked this meal so much, we had it two nights in a row for dinner!

Grilled Tomatillo Salsa

Ingredients
1 lb tomatillos, outer leaves removed
1 large onion, sliced in half
2-3 Tbsp of avocado or olive oil (for grill)
½ tsp sea salt
1/8 tsp cayenne pepper
¼ tsp black pepper
1 clove garlic
1 tsp lime juice
1 Tbsp fresh cilantro

Heat grill to about 400°F. Oil grill grates to prevent sticking. Grill tomatillos and onion until soft (about 8-10 minutes per side). Remove from grill and allow to cool for a few minutes.

Combine grilled tomatillos, grilled onion, sea salt, cayenne pepper, black pepper, garlic, lime juice and cilantro in blender or food processor.  Blend until you get a chunky sauce texture.

Refrigerate until ready to use. Serve with your favorite chips or use as a topping for a Mexican inspired meal.

Roasted Vegetable Chutney

Ingredients
1 zucchini
1 yellow squash
1 onion
1 green pepper
3 tomatoes
1 jalapeno pepper
3 cloves garlic
3 Tbsp avocado or olive oil
1 tsp sea salt
½ tsp black pepper
¼ tsp cumin
1 Tbsp fresh chives
1 Tbsp fresh parsley
1 tsp lemon juice

Preheat oven to 300°F. Quarter the zucchini, yellow squash, and red onion.  Cut each into half-inch chunks and place on baking sheet. Remove seeds of green pepper, slice into half-inch chunks, and place on baking sheet. Slice tomatoes in half and place on baking sheet.  Slice jalapeno in half, remove seeds, and add to baking sheet.  Place garlic cloves on baking sheet.

Drizzle oil over vegetables and sprinkle on sea salt and pepper.  Roast vegetables for 15 minutes.

Add cumin, chives, parsley, and lemon juice to food processor.  Process until finely chopped.

Add roasted vegetables and pulse to combine.  I like to serve this chunky, but you may further process to create a smoother texture.

Season with sea salt and pepper to taste.

**This chutney can be used on a variety of dishes.  We used it on tacos, grilled pizza, and omelets.  It would also work well with crackers or even as a topping on fish, chicken, or burgers.

Breakfast Tacos

Ingredients
Soft tortillas (we used Siete brand, which is grain free)
Roasted Vegetable Chutney
Pastured bacon (Hershberger Heritage Farm bacon is delicious!)
Fried or scrambled egg
Onion, sliced thin
Avocado, sliced
Tomatillo Salsa
Fresh chives, chopped
Squeeze of fresh lime juice

Assemble tacos in the order listed above.  Enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com