Recipes

The key to delicious and nutritious Brussel sprouts is not to overcook them! Studies show they best way to get to their high levels of Vitamin K and Vitamin C is to steam your brussels.  These detoxifying little cabbages can boost the bodies natural defenses, making this cool season crop a must for the cold months.  Brussel sprouts are a great source of magnesium, phosphorous and riboflavin.  Serve them steamed with balsamic vinegar, nuts and a sprinkle of cheese.  I cooked these in a nonstick skillet on a lower heat for about 8 minutes. By adding a bit of water or stock, you can achieve the steaming effect.

Another very popular way to enjoy brussel sprouts is oven roasted. The process of oven roasting sweetens and caramelizes the flavor. This recipe by Mark Bittman has you pan fry them a bit then finish them off in the oven for a delicious salty, garlicy side.

Storage tips: Brussel sprouts on the stalk will store for a longer period then cut ones.  Fresh cut brussels stored in a plastic bag will last unwashed and untrimmed in the fridge for about a week. Keep in the crisper. Trim, remove the outer leaves and clean just before using. Freezing – Blanch small brussel sprouts for about 3 minutes, medium for 4 minutes and large ones for 5 minutes. Do not overheat or overcook the sprouts!  Immediately place brussel sprouts  in a freezable container and put in the freezer.  Use within a few months.

Nutty Brussel Sprout Salad

Ingredients
¾ pounds of Brussel sprouts, trimmed and halved or quartered depending on size
1 garlic clove, minced
1/3 Cup fresh breadcrumbs
1 ½ teaspoon oive oil or pasture raised butter
Salt and pepper to taste
1 Tablespoon balsamic vinegar
1 ½ Tablespoon walnuts, chopped and toasted
½ ounce crumbled blue cheese (can also use parmesan or asiago)

Instructions
Heat oil 1 teaspoon oil in a skillet over medium heat. Add garlic and cook 1 minute.  Add breadcrumbs and cook another minute or until slightly browned. Put aside in a small bowl.
Heat remaining oil or butter. Add Brussel sprouts and cook about 8 minutes until tender crisp. Remove from heat and toss with breadcrumb mixture salt and pepper. Toss with walnuts and cheese.

Slow Cooker Potato Vegetable Soup

The bacon adds smokiness and the coconut milk adds creaminess. This is a quick, simple soup for a busy fall day. AND it smells oh so good!  If you consume dairy, you can also follow this recipe, where I got my inspiration from.

Ingredients
2 pounds red or yellow (Yukon) potatoes, scrubbed and diced
1 medium yellow onion, diced
2 cloves garlic, smashed
2 large carrots, diced
6 slices cooked bacon, chopped
4 Cups vegetable or chicken stock
1 Tablespoon ghee or pasture raised butter
1 teaspoon salt+ more to taste
¾ – 1 Cup coconut milk
1 Tablespoon fresh parsley, chopped
4-5 Kale leaves, chopped into small pieces
Toppings (optional)- Scallions or chives, Cheddar Cheese, Bacon

Instructions
To your slow cooker pot, add chopped potatoes, onion, garlic, carrots, bacon, ghee and stock; season with salt. Allow the vegetables to cook on low for about 4-6 hours (mine was done in 5). With a potato masher, or large spoon, mash up the soup a bit for a creamier consistency. Before serving add the coconut milk, parsley and kale. Add additional salt and pepper to taste and the toppings. 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.

Nothing says fall to me like kale, apples, winter squash and soups! I love roasting squash, adding it to chili and pureeing it for soups.  Soup might be the first thing that comes to mind when the weather turns cool, but how about pairing that warm soup with a fall salad? Winter roots like carrots, beets, turnips, radishes, and celeriac all add a delicious medley of flavors, whether eaten raw or mellowed and sweetened when roasted.

In the following recipe, I used a spaghetti squash from the share a few week’s ago,  but you could use any of the winter squashes paired with kale for a sweet and bitter effect. For example, delicata squash are much smaller, easier to clean and cut and you don’t need to peel them.  Their texture is creamier than a butternut and can be pan or oven roasted.  Acorn Squash, which is very high in Vitamin C, is perfect for roasting and stuffing. And of course butternut is divine when roasted and tossed in fall salads. Experiment with the flavors of fall!

Roasted Winter Squash and Kale Salad
Adapted from Pioneer Woman, 4 – 8 Serving

Ingredients
1 whole Winter Squash
Olive Oil
Salt And Pepper
1 -2 bunches Kale, Stalks Removed And Torn Into Pieces
1/2 whole Onion, Diced
1/2 teaspoon Chili Powder
2 T toasted pine nuts
1 teaspoon Balsamic Vinegar
Drizzle of maple syrup

Instructions
Preheat the oven to 350 degrees.  With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash. Or alternatively, you can roast it whole, just poke lots of holes in it first with a sharp knife.

To roast delicata squash or acorn squash follow the links above. Butternut can be cubed and roasted, roasted in two halves on a cookie sheet, (or cubed and used in soup recipes).

While the squash is cooking, sauté the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to sauté until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.

When the spaghetti squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine.  Add the squash to individual bowls, then top with a good amount of sautéed kale and pine nuts.

FALL SALADS

Cabbage, Kale, Fennel, Carrots, Broccoli !!! Each of these salads boasts with cool season veggies.

CABBAGE SALAD
Adapted from Cookie and Kate4 to 6 side servings

Ingredients
C
oleslaw:
4 cups thinly sliced cabbage
2 large radishes, grated
2 cups shredded carrots (grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
1/4 cup chopped fresh parsley
Up to 3/4 cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)

Lemon dressing:
1/4 cup olive oil
2 to 3 tablespoons lemon juice, to taste
1 clove garlic, pressed or minced
1/2 teaspoon ground cumin
1/2 teaspoon salt

Instructions
In a medium serving bowl, combine the prepared cabbage, carrots and parsley. Set aside.

Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.

To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.

Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.

FALL FENNEL, APPLE, BEET SALAD with Honey Thyme Vinaigrette

Ingredients
Dressing:
¼ cup extra-virgin olive oil
2 tablespoons Balsamic Vinegar
1 tablespoon honey
3-4 sprigs of thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Salad:
2 large or 5 small beets, roasted
1 shallot, thinly sliced
1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
1 medium or 2 small fennel bulb, quartered and thinly sliced, fronds reserved and chopped
Juice of 1 Lemon
6 cups salad greens
2 tablespoons of toasted walnuts
⅓ cup crumbled blue cheese (optional)

Instructions
To roast beets, set oven temp to 400 F. Cut beets in half (uniform sizes) with skin on and roast on a baking sheet for 20-40 mins, depending on size of beets. A fork should be inserted with ease.  Let cool then peel the skin off with a paring knife.  Dice the beets.

While beets are roasting prepare the dressing – whisk oil, vinegar, honey salt and pepper in a bowl, add thymes springs and crush with the whisk – let sit.

To a large bowl, add apple, fennel bulb and fronds and toss with Lemon juice. On a large platter, place a bed of salad greens and add apple-fennel mixture, shallots, beets and walnuts. Drizzle with vinaigrette. Serve and enjoy!

CURRY ROASTED VEGETABLE & LENTIL KALE SALAD
From Minimalist Baker, Serves 2-4

Ingredients
Vegetables:
4 carrots, cut into bite-size pieces (~ 2 cups)
2 tablespoons avocado or melted coconut oil, divided
Pinch each salt and pepper
1 teaspoon curry powder, divided
1 red bell pepper, sliced (~1 1/2 cups)
1 small head broccoli, chopped (~2 cups)

Salad:
1 large bundle kale, stems removed, roughly chopped (~4 cups)
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1/2 teaspoon apple cider vinegar
3-5 tablespoons water to thin
1 cup cooked brown or green lentils

Curry Dressing:
2 tablespoons green curry paste (DIY or store-bought)
1 lemon, juiced (or 2 tablespoons)
1 tablespoons maple syrup, plus more to taste
Pinch each salt and black pepper
optional: 1 tablespoons olive oil
Water to thin

Instructions
Preheat oven to 375 degrees F (190 C) and line a large baking sheet with parchment paper.

Add carrots to a small mixing bowl with drizzle with 1 tablespoon oil, a pinch each salt and pepper, and 1/2 teaspoon curry powder. Toss to combine. Then arrange on the baking sheet.

Roast for 12 minutes. In the meantime, add bell pepper and broccoli to the same mixing bowl and drizzle with remaining 1 tablespoon oil, salt, pepper, and 1/2 teaspoon curry powder. Toss to combine.

Once the carrots reach the 12-minute mark, remove from the oven and increase heat to 400 degrees F. Add the peppers and broccoli to the pan. Then roast for 10-15 minutes more or until all vegetables are tender and slightly golden brown.

In the meantime, add the kale to a large mixing bowl. In a separate small mixing bowl, add the tahini, lemon juice, maple syrup, and apple cider vinegar and whisk to combine. Thin with water 1 tablespoon at a time until thin and pourable.

Pour dressing over the kale and massage with hands or tongs / serving spoons. Spread the kale over a serving platter or keep in mixing bowl for serving. Top with lentils and set aside.

To make the curry dressing, use the same small mixing bowl from the tahini sauce and add the curry paste, lemon juice, maple syrup, salt, pepper, and oil (optional). Whisk to combine. Then add water until thin and pourable.

Taste and adjust flavor as needed, adding more lemon juice for acidity, curry paste for intense curry flavor, salt for saltiness, or maple syrup for sweetness. Set aside.

Remove roasted vegetables from the oven and add to the salad and lentils. Top with half of the curry dressing and serve with the remaining curry dressing. Garnish with fresh cilantro (optional).

Enjoy immediately. Store leftovers in the refrigerator up to 3-4 days, though best when fresh.

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.

I’m going to let you in on a little secret. This recipe will change your potato life. Seriously, I know what I’m talking about. We eat a lot of potatoes. Roasted, mashed, steamed, fried- my household loves potatoes (has anyone seen Farmer Tom? He’s so drenched in Irish and Scottish DNA he’s mistaken on a regular basis with some character from Game of Thrones. And I probably don’t have to tell you we got more than a few Hagrid shout-outs at Harry Potter World). Every potato lover needs this method up their sleeves, Irish or not. If you could have heard the moans of potato eating ecstasy coming from our kitchen table…you’d be a convert already. Yes, you will want to make these every night. This method comes straight out of the September issue of Bon Appetit. This recipe got me to subscribe to the magazine (so I can share more great tips with you ;)).  I would have linked to the original recipe but I couldn’t find it online. No problem! I happily made another batch and photographed it for you just as they did. It’s so simple. The key? Steam before you roast. Brilliant!

Step 1: Pick out the Perfect Potatoes and halve them. Place a rack in the lowest position in your oven and preheat to 425. Halve lengthwise 2 pounds of small gold potatoes. Potatoes about 2 inches long will yield the ideal ratio of browned surface to creamy interior. (This is key, so you might have to be that farmers market or CSA customer sorting through the potato bin for the perfect size. I wouldn’t blame you one bit.)

Step 2: Add Water. Arrange potatoes, cut side down, on a large rimmed baking sheet, spaced evenly. Pour in about 1 1/2 to 2 cups water- enough to cover the surface in a thin layer but not so much that the potatoes are floating and it spills as soon as you move the sheet.

Step 3: Seal to Steam. Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. This will trap in the steam and prevent water from sloshing out if you accidentally jostle the sheet.

Step 4: Bake and Test. Bake until a fork or skewer slides easily through potatoes 20-25 min. The foil will be puffed; pierce it with a fork or skewer and poke around for a couple of potatoes to test. (Since I want to keep using the same foil, I peeled back a corner to test a potato- but be careful of releasing steam in your face! It’s hot!)

Step 5: Remove Water. Let potatoes cool, still covered, another 5 min. Use tongs to peel back foil about 1 ” at one corner. You don’t want all the potatoes to slide out. Carefully tip sheet and pour off water (no photo but you get the picture). Turn oven up to 500 or as high as it goes.

Step 6: Oil and Toss. Remove foil. Drizzle 1/4 cup olive oil over potatoes. Season generously with salt and fresh ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.

Step 7: Roast! Arrange potatoes cut side down and roast uncovered, until skins are golden, cut sides are deeply browned and crisp, and you can see the edges frying and sizzling in the oil on the sheet, 20-25 min. (Trust me, you will be fighting over the crispiest ones so let it go as long as you can stand. The darker brown the better!)

Step 8: Enjoy! Let potatoes cool for a minute or two, then use a spatula to unstick them from the baking sheet. Serve them exactly as they are because they need absolutely nothing else. We had ours with sausage, tomato and cheese quiche and sautéed kale one night and with steak and green beans another. OMG. So. Good.

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.

Cool summer evenings call for a deliciously fresh soup. This one is bursting with herbs and vegetables AND kids even like it!  For an extra immune boost, use chicken bone broth, which is full of gut healing minerals.  This soup is finished off with coconut milk, but if you do not like that, substitute dairy milk.

Summer Farm Chowder

Ingredients
1-2 Tbs. olive oil or ghee
2 medium zucchini, chopped
1 medium onion, peeled and chopped
2 poblano peppers, seeded and chopped
Large pinch of sea salt
3 Tbs. fresh herbs (such as dill, parsley, basil, thyme), chopped
4 cups chicken or vegetable broth
1 tsp. lemon juice
2 cups plum tomatoes, diced
1 can regular fat coconut milk
2 cups corn (fresh or frozen)

Instructions
In a large soup pot, heat olive oil or ghee on medium heat. Add zucchini, onion, peppers and salt. Sauté until tender but not mushy, about 5-10 min.  Add fresh herbs and sauté one more minute until herbs are aromatic.  Add broth,  lemon juice and tomatoes.  Bring to a boil and simmer another 10 mins. Add coconut milk and corn.  Heat through for another 5 minutes.  Ladle into your favorite soup bowl and top with some more fresh herbs. 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.

Chef Rich Baringer of Dinner’s Done Personal Chef Service was at the farm last week for his second demo of the season. Rich used farm fresh ingredients to create some simple, delicious dishes. The first one features eggplant (what are you making with your eggplants? Share your favorite recipes with us), and the second features the sweet Italian frying peppers. 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.

Grilled Eggplant with Sesame and Herbs (from Milk Street magazine)

Serves 6
*If you want, you can scoop the flesh out to a bowl rather than serving in the skins.

Ingredients
2 medium eggplant (1-1.5 pound each), halved lengthwise
½ cup extra-virgin olive oil, divided, plus more for serving
Kosher salt and pepper
6 garlic cloves, grated
½ cup parsley, finely chopped
½ cup mint, finely chopped
6 Tbs. sesame seeds, toasted
1 Tbs. lemon zest
2 Tbs. lemon juice

Instructions
Prepare grill for high-heat indirect grilling.

Score flesh of eggplant in crosshatch pattern, ¾” apart. Use ¼ cup oil to brush on flesh, then season with salt and pepper. In a small bowl, combine remaining oil with garlic.

Grill cut side down on hot side of grill until well browned, 5-10 min. Flip to skin side down on cooler side of grill. Brush garlic-oil onto eggplant, pushing down into the cuts. Cover and cook until a skewer gets no resistance from the narrow end of the largest eggplant, 20-30 min.

In a small bowl, stir together parsley, mint, seeds, zest, 1 tsp. salt and ½ tsp. pepper. Use a spoon to remove flesh from skin, but leave it in place. Top each half with the herb topping and carefully mix together. Drizzle with oil and lemon juice. Serve warm or at room temp.

Peperonata for Bruschetta (adapted from America Farm to Table by Mario Batali)

Serves 6
*This recipe uses the peppers on grilled bread, but you could eat them as a side dish or as a condiment for grilled fish or meat.

Ingredients
3 Tbs. extra-virgin olive oil
1 red onion, julienned
2 red bell peppers, cored, seeded and cut into thin strips, *sub in sweet red frying peppers
2 yellow bell peppers, cored, seeded and cut into thin strips, *sub in sweet orange frying peppers
2 jalapenos, seeded and thinly sliced
2 anchovy fillets, rinsed and chopped
2 Tbs. sherry or red wine vinegar
Kosher salt and pepper
1 tsp. marjoram leaves, roughly chopped
6 slices crusty bread (1” thick)
4 garlic cloves

Instructions
In a large sauté pan, heat the oil until almost smoking. Add onions, peppers, jalapenos and anchovy and sauté until edges are browned and softened, about 4 min. Add vinegar, salt and pepper to taste, reduce heat to medium and cook 5-7 min more until peppers are tender.       Season with salt and pepper to taste and set aside to cool. Stir in marjoram.

Grill or toast bread, turning once until marked with grill marks or golden brown. Rub garlic around circumference of toast and top with pepperonata. Serve warm.

*Peperonata is a traditional Italian dish of fried sweet peppers, onions and plum tomatoes.  A google search will yield a number of variations.

Post by Tricia Borneman, Blooming Glen farmer and co-owner. Recipes and photos 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.

Posole (or pozole) is a traditional soup in Mexico often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. Traditional Posole rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. This Posole verde is made with roasted tomatillos and poblano chiles. The toppings allow you to customize your bowl to your liking.

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name. According to Dr. Josh Axe, poblanos have many nutritional benefits including cancer fighting vitamins and antioxidants such as vitamin B2 and glutathione, immune boosting power and they can help with weight loss.

Storage: Place the fresh peppers into a brown paper bag and store in the crisper section of the refrigerator. Poblano peppers will hold their flavor and quality for 1 week.

Drying: Airdrying and Dehydrator methods

Easy Posole

Source: It’s All Good by Gwyneth Paltrow

Ingredients
1 pound tomatillos, papery layer removed, stems discarded and roughly chopped
1 large sweet or red onion, peeled and roughly chopped
2 poblano peppers, seeds removed and roughly chopped
1 jalapeño, seeds removed and chopped
Extra Virgin Olive Oil
Sea Salt
4 cups veggie stock
3 sprigs of cilantro
28 oz can Hominy or 4 ears of sweet corn, kernels only

Toppings
1 ripe avocado, diced
1 handful of cilantro, chopped
2 scallions, white and light green parts, thinly sliced
2-3 red radishes, sliced
1 lime, cut into wedges

Instructions
Preheat oven to 425 degrees. On a sheet pan or large baking dish toss the tomatillos, onion and peppers with enough olive oil to coat. Add a large pinch of salt. Roast, stirring occasionally, until veggies are soft and slightly browned, about 20 min.

Transfer the roasted veggies to a powerful blender along with 1 cup of stock and puree until completely smooth. Transfer the mixture to a large pot along with the rest of the stock, the cilantro and the hominy or corn. Bring to a boil, lower the heat, and simmer for about 15 minutes. Season with salt. Remove the cilantro sprigs and ladle soup into bowl(s). Add any or ALL of the toppings you desire. (I like them all!) Enjoy!

Poblano and Corn Frittata

Ingredients
6-8 large pasture raised eggs
¼ sweet onion, chopped
1 poblano pepper, chopped
2 ears of corns. Kernels removed
I handful of cilantro, chopped
Drizzle of milk
2 Tbs. goat cheese, crumbled
1 Tbs. ghee or pasture raised butter

Instructions
Turn oven to broil. Scramble/whisk eggs, a drizzle of milk and goat cheese in a bowl with salt and pepper.

Using an oven safe skillet, sauté onion and pepper on medium low heat in the ghee until soft. Add corn, some cilantro and egg mixture.

Continue to cook over medium low heat without stirring, until the edges are firm and pulling away from the sides of the pan, about 5-8 min. The frittata should be mostly cooked, but the top will still be slightly undercooked.

Place the skillet under the broiler for 3-5 min, until the top is firm and beginning to turn golden brown. 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.

 

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.

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.

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.

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.