Recipes

14 Oct Lemon & Leek Kale Salad

Posted at 21:26h in Recipes by bloomingglenfarm 1 Comment

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Kale shares similar health benefits with its friend, Swiss chard. In addition to being a cancer-fighting and heart health-promoting superhero (thanks to all those antioxidants), kale’s omega-3 and enormous vitamin K content make it a great tool to fight against the inflammation that’s linked to so many chronic health conditions.

My favorite benefit of kale though, is its detoxification abilities. Kale’s glucosinolates make isothiscyanates, which studies have shown assist our cell’s detox activities. The nutrition and compounds in kale assist in eliminating the toxic molecules in our body caused simply from the hazards of daily living; pollution, medication, processed food chemicals, etc. We all could benefit from a little cleansing, right? 🙂

Kale is most often eaten cooked, but there are health benefits to eating our foods raw. The recipe below uses the acidity in fresh lemon juice to help “cook” the kale, leaving it a nice, soft and chewy texture.

Lemon & Leek Kale Salad

Add dressing ingredients in a large bowl, stir until combined:
1 tablespoon olive oil
1 tablespoon tamari sauce
Juice and zest of one lemon
1/2 teaspoon of honey (use agave for vegan version)
salt and pepper to taste

Add to bowl:
1 bunch of kale (~20 leaves), stems removed, cut into bite-sized chunks or strips.
1 leek, white part sliced in half lengthwise and then into thin half-moons.

Stir into the dressing to well coat. A great method is to use your hands and “massage” the leaves with the dressing. Allow to marinate in fridge until ready to eat (ideally 4-8 hours, but it’ll be tasty after even just 30 minutes).

Stir in 1/4 cup seeds and/or chopped nuts (sesame and pumpkin seeds or slivered almonds are a great choice) right before serving.

Post and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!

13 Oct Fall Minestrone

Posted at 13:54h in Recipes by bloomingglenfarm 0 Comments

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Minestrone means “big soup” in Italian: a big soup of many vegetables. A tasty soffritto (a base of aromatic vegetables) made of celery, onion and herbs gives this soup a rich base and fall favorites like butternut squash and kale make it healthy and hearty. Traditionally, either white beans or pasta are thrown in at the end. In this version I decided to use both to make the soup a complete meal-in-a-bowl! As the season progresses you can also make a “winter” version of this using turnips, potatoes and cabbage in place of the squash and kale.

This recipe was an adaptation of Alice Water’s recipe from her book, The Art of Simple Food.

Fall Minestrone

If you are planning on making this with beans, I first suggest soaking 1 cup dried cannellini beans in plenty of water (beans will swell) overnight so they cook quickly and retain a nice texture.

The next day when you are ready to make your soup…

-Strain beans and place in large pot with fresh water and bring to a boil. Cook until tender but not mushy. About 15-20 minutes. Strain cooked beans but keep the liquid for later.

-Heat 1/4 cup of olive oil in a heavy-bottomed pan over medium heat and add 1 large onion, finely chopped and 3 stalks of celery, chopped. Saute until a rich golden brown color.

-Throw into soffritto:
1 bunch of kale or chard, roughly chopped
1 leek, diced
5 sprigs of thyme
1 bay leaf
4 cloves of garlic, minced
2 tablespoons of salt

-Cook for 5 more minutes until kale is wilted a bit

-Add 4 cups of water and bring to a boil. Turn to medium-low heat and cook everything for 15 minutes with the lid on.

-Add 2 cups of butternut squash (about 1 small squash or 1/2 a large one) that has been peeled and chopped into 1/4 inch cubes. Cook for 15 more minutes. Taste for salt and add more if necessary.

-Add the cooked beans along with 2 cups of the bean cooking liquid and 1 cup of dried pasta (optional). Cook for 8 more minutes until pasta is tender. If soup is too thick, add more bean cooking liquid. Remove the bay leaf.

-Serve in bowls, each garnished with some extra-virgin olive oil and grated Parmesan cheese.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/

06 Oct Potato and Turnip Cakes

Posted at 13:27h in Recipes by bloomingglenfarm 0 Comments

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This recipe is a slight variation to the much beloved latke, or potato pancake. Usually lightly fried and served with sour cream or applesauce, potato pancakes make a great side dish to pork chops or can be topped with sauteed greens for a lighter, vegetarian option. Purple-top turnips give the cakes another layer of flavor and added creaminess. Here, turnips are made tasty…for even the pickiest of eaters!

Potato and Turnip Cakes

-Coarsely grate (with a box grater or a food processor fitted with the grater attachment) 2 pounds of potatoes and 1 large purple-top turnip, all scrubbed and trimmed. (Optional: add 1 fennel bulb, grated.)

-Dump grated veggies onto a clean dishtowel and squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl.

-Beat 2 large eggs and toss in with coarse salt and ground pepper.

-Heat 1/4 cup olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

-Serve with applesauce for a traditional treat, alongside eggs for breakfast, or as a base for sauteed kale or chard.

01 Oct Sweet & Savory: Warm Curried Millet Salad with Delicata Squash

Posted at 10:29h in Recipes by bloomingglenfarm 1 Comment

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Don’t let delicata squash’s small size fool you! Each pint-sized veggie boasts loads of nutrition. Low in calories, carbs and fat, high in Vitamins A and C and containing both minerals calcium and iron, delicata is a health-promoting addition to anyone’s diet.

Appropriately named for it’s delicate weight and size, delicata is considered a winter squash, making an appearance in the cooler weather. However, delicata is actually a member of the summer squash family, which includes gold and green zucchini, pattypan, and yellow crookneck varieties. This is a great point to keep in mind when preparing delicata, as it cooks up more like its summer cousins; preparation and cook time is quick and the skin is also eaten.

Lucky for us, extra delicata with just a slight soft spot was for the taking on the Blooming Glen Farm sharing table this week. If you, like me, took advantage of the gift, you’ll be able to put to use the tasty recipe below. In this warm dish, delicata’s sweet potato flavor and beneficial nutrition is highlighted against the super-grain, millet.

Warm Curried Millet Salad with Delicata Squash

Heat oven to 425-degrees. Slice two small delicata squash in half lengthwise and spoon out seeds. Slice halves lengthwise again and place in a single layer, flesh side up, on a cookie sheet. Lightly spray with grapeseed oil and sprinkle with salt and pepper. Cook until soft and edges begin to brown, about 25 minutes. Remove from oven and let cool. Note: Careful not to eat all these up before you can get them into the salad 😉

In a large pot, boil 3 cups of water and 1 1/2 cups of millet. Cover, reduce to a simmer and cook until done, about 20 minutes. Remove from heat and fluff with a fork.

In a small bowl, whisk together 1/3 cup lemon juice, 3 tablespoons curry powder, 2 tablespoons tamari and 1 tablespoon ginger powder or freshly minced ginger.

A few minutes before the squash and millet are done, sauté 2 cups of thinly shredded or chopped Swiss chard and 1/4 cup chopped onion.

Dice squash and add to millet along with chard-onion mixture and 1/4 cup raisins. Combine ingredients while stirring in sauce. Serve hot.

This makes a satisfying main dish; try serving with grilled veggies, curried tofu or a bit of curried chicken. As a side, a smaller portion goes great with a couple slices of smoky grilled tempeh and steamed broccoli.

28 Sep Caramelized Fennel and Onions

Posted at 15:09h in Recipes by bloomingglenfarm 0 Comments

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With this simple variation to the standard caramelized onion, you can add a new dimension of flavor to your usual pasta or pizza dishes. I spread some goat cheese on a piece of toasted fig bread and topped it with the caramelized fennel and onion mixture–a great appetizer or hors d’oeuvre idea. The anise flavor of the fennel is mellowed and sweetened by the touch of brown sugar and honey at the end.

Heat 2 tablespoons of butter in a pan over medium high heat. Thinly slice 1 yellow onion and 2 bulbs of fennel and toss in with sizzling butter. Salt and pepper and saute for 10 minutes, stirring occasionally. Turn down to medium low heat and sprinkle some brown sugar over the mixture to help caramelize. Continue cooking and stirring occasionally for 30 minutes or until the onions and fennel are a deep golden brown.

Finish with a drizzle of honey and ENJOY!

23 Sep Stuffed Peppers: Poblanos & Mexican-style Quinoa

Posted at 16:17h in Recipes by bloomingglenfarm 1 Comment

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Swimming in poblanos? Try these little poblano boats to deliciously deliver one of nature’s greatest superfoods, quinoa, to your awaiting taste buds and belly! Quinoa (pronounced KEEN-wah) easily incorporates the seasonings and spices with which it’s cooked without losing its own taste and texture, making it a great companion to the robustly flavorful poblano.

Technically a seed, though often grouped with whole grains, quinoa is tightly packed with essential micronutrients magnesium and mangnese and delivers a healthy dose of fiber. Quinoa also contains all nine essential amino acids, making it a source of complete protein — in fact, it’s considered to have the most complete amino acid profile of all grains. Start reaping quinoa’s benefits today with the stuffed pepper recipe below. Two or three pepper halves work as a main course, or serve just one as an appetizer or side.

Stuffed Peppers: Poblanos & Mexican-style Quinoa

Boil 1 cup of water and 1/2 cup your favorite quinoa (a mix of red and yellow is pictured), cover pot and lower to a simmer until quinoa is cooked through, about 12 minutes.

Slice 3-4 poblano peppers in half lengthwise and remove seeds. Steam pepper halves in a steamer basket until tender-crisp, about 3 minutes. Set aside on a plate.

In small a frying pan, sauté until just soft (about 5 minutes):
1/4 onion
1/4 cup sweet frying peppers
2 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon smoked paprika

Stir in 1/2 cup cooked black beans and 1/4 cup chopped tomato and heat through. Keep mixture warm until quinoa is done cooking.

Combine quinoa and vegetable-bean mixture, stirring well. Stuff pepper halves with mix, and enjoy hot or at room temperature. Serve with salsa, guacamole or avocado, cheese, sour cream, cilantro and/or lime wedges.

21 Sep Chicken Pot Pie

Posted at 13:02h in Recipes by bloomingglenfarm 0 Comments

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I don’t think chicken pot pie needs much of an introduction, but I will say this savory pie is one of my favorite comfort foods….even if it is a bit of a project. (All that gravy and pie crust makes it totally worth it, right?). It is also a great medium to use up things from your fridge. So experiment with variations!

**Warning: This recipe is not for dieters. Though I’m sure you could play with the recipe to omit some butter and the heavy cream.

Chicken Pot Pie

First off, you need to decide how you are going to prepare your chicken. I chose to roast 1 whole chicken and used all the meat (light and dark) from that. An equivalent if you are using chicken breasts would be about 6 breasts. You can prepare these simply by roasting until cooked through. Cut cooked chicken into cubes or shred.

To make crust:

For the pastry, mix 3 cups flour, 1 1/2 teaspoon salt, and 1 teaspoon baking powder in the bowl of a food processor fitted with a metal blade. Add 2 sticks of butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add between 1/2 and 1 cup of ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

To make filling:

-In a medium saucepan, heat 5 cups of chicken stock (I used homemade stock from the bones I used to roast the chicken). Bring to boil and then leave at a low simmer.

-In a large pot, heat a few tablespoons of oil and saute until tender:

1 yellow onion, diced
1 celeriac bulb, peeled and diced into small cubes
2 carrots, diced

-Add in stock with veggies.

-Chop 1 pound of potatoes and about a medium head (2 small) of cauliflower, hard stems removed. Add to pot.

-Bring everything to a boil and then turn the heat down to medium-high heat and cook until the potatoes are tender, about 10 minutes.

-In another small saucepan make a roux by melting 1 stick (8 tablespoons) of butter and adding 3/4 cup of flour. Salt and pepper. Cook on medium heat for just a minute or so. Add roux to pot and stir until the mixture begins to thicken.

-Add 1/2 cup of heavy cream (half-and-half or whole milk will also do), the chicken and a dash of thyme, sage or rosemary.

*The filling should be thick and have a nice gravy. If it seems to thin, just cook on medium heat uncovered for a little longer.

-Pour filling into a large cast iron dish. Roll out your dough to a 1/4 inch thickness and place on top of filling leaving some overhang. Brush dough with an eggwash and sprinkle with fresh cracked pepper and sea salt. Bake at 375 degrees for about 45-50 minutes or until the crust is golden brown. Let cool for at least a half hour so it can set a bit.

**You can also make these into 4 individual pot pies if you have oven safe bowls.

17 Sep Lentil Curry with Celeriac and Winter Squash

Posted at 12:45h in Recipes by bloomingglenfarm 0 Comments

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Fall crops are here! Celeriac (celery root) and winter squash are making their first appearance in the share and at the markets this week, so it is the perfect time to brush up on those fall crop recipes or even try out something new.

My go-to preparation for so many fall crops like winter squash, potatoes, or celeriac is to simply toss them in olive oil and roast them. Though it’s delicious and still probably my favorite way to eat them, sometimes a more complex preparation can be a nice change. This recipe is a healthy, vegetarian curry that showcases the sunshine squash’s sweetness and the complex nutty flavor of the celery root. I serve it alongside some rice for a complete and satisfying meal.

Lentil Curry with Celeriac and Winter Squash

-Half, seed, and peel 1 Kabocha squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside.

-Heat a large pot over medium heat with 4 tablespoons of olive or coconut oil (I like coconut for this recipe) and toss squash and celery root in with:

1 large white onion, chopped
3 cloves of garlic, minced
2 medium carrots
2 tablespoons of fresh, grated ginger
1 teaspoon of salt

-Saute veggies for about 15-20 minutes until tender.

-Add 1 tablespoon of curry powder and 1/4 teaspoon (or more) of red chili flakes. Mix well and cook for 2 minutes.

-Add 1 cup of lentils (any type will do), 1 cup of water or chicken stock, and 1 cup of coconut milk. **Coconut milk can be omitted…just add stock or water instead.

-Cover and simmer mixture for 25-40 minutes until lentils are tender. Adding more stock or water if the mixture is getting to thick.

-Let cool slightly and serve with brown or wild rice. Garnish with a fresh herb like chive, cilantro or parsley! ENJOY!

Serves 4 to 5 large portions.

11 Sep Baba Ganoush: Skinny Style

Posted at 22:46h in Recipes by bloomingglenfarm 1 Comment

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While the assets of eggplant lie mostly in their beauty (such gorgeous shades of purple!), they do have nutritional merit as well. Low in sodium and calories, and high in fiber, eggplant is a great addition to every diet. However, most of us don’t realize that to get the most bang for the nutrition buck, we must be sure to eat the skin; this is where all of the disease-fighting and health-building phytonutrients, vitamins and minerals live. Most notably, eggplant skin contains nasunin, an anthocyanin phytonutrient found to protect the fats in brain cell membranes, and chlorogenic acid, which has been found to benefit antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.

Here are some easy ways to include eggplant in your meals:

Sauté chopped onion, garlic, peppers and eggplant and add to your spaghetti sauce.
Layer thin slices of eggplant with layers of tomatoes, Swiss chard, onions and squash in a vegetable lasagna.
Lightly coat thick slices of eggplant with a grapeseed oil and herb mixture for the grill (eggplant is very porous and will absorb a ton of oil if soaked or dunked in marinade).
Use shredded eggplant as you use shredded zuchinni; try adding it to an omelet, quiche, bread or cookies.
Cut eggplant and other farm veggies into large chunks, toss in a 1-part soy sauce/4-parts water mixture and and roast for a delicious side dish (served hot) or salad topping (served cold).

Of course, one of the most delectable uses for eggplant is baba ganoush, a traditional Mediterranean spread that’s perfect for dipping farm-fresh veggies and whole wheat pitas into. It also serves well as a spread on sandwiches and wraps, or as a side with other Mediteranian foods like tabbouleh, falafel and hummus. The recipe below is for a simple and classic baba ganoush, but this time with directions that include all of the nutrition eggplant has to offer!

Baba Ganoush: Skinny Style

–Preheat the oven to 400-degrees.

-Pierce 2-3 eggplant several times with a fork, and place on a baking sheet or dish and cook in the oven until the skin sinks in, about 45-60 minutes.

-Let cool, cut in half lengthwise, squeeze off any excess juice, cut into chunks and process in a food processor with:

1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon tahini
two cloves of garlic

Baba Ganoush is very flexible, so feel free to adjust these quantities to your taste. You can also add flavors — try a dash of cayenne for some heat, or fresh basil for a cooler taste.

07 Sep Escarole and Orzo Soup with Meatballs

Posted at 13:17h in Recipes by bloomingglenfarm 0 Comments

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This comforting soup is a classic from Southern Italy better known to most as Italian Wedding Soup. I couldn’t help deviating a bit from the standard recipe. My version is a little less brothy with the addition of fresh tomato and a bit more orzo to make it a more satisfying meal. This is also a great way to showcase that escarole you may not know what to do with. You can also use swiss chard or kale as a substitute if you prefer.

Escarole and Orzo Soup with Meatballs

-Make meatballs by combining in a large bowl:

1 pound of ground beef (or turkey, pork or veal if you prefer)
1/4 cup of plain breadcrumbs
1 egg, beaten
2 cloves of garlic, finely minced
1/2 white onion, grated (set other half aside for later)
a handful of fresh parsley
1/4 cup of fresh grated Parmesan or Pecorino cheese
3/4 teaspoon salt
1/4 teaspoon black pepper

-Form small bite-size meatballs (about the size of large grapes) and then place on a plate in the fridge to chill for a half hour. **I only used about 3/4 of the mixture and froze the rest for later use.

-In a large pot, heat 2 tablespoons olive oil and dice the other half of the onion and 2 medium carrots. Saute until onions are translucent.

-Add 8 cups of veggie or chicken stock and bring to a boil. Add 1 cup of orzo and 1 cup fresh, chopped tomato. Simmer for 8 minutes.

-Gently add in the meatballs and simmer for another 10 minutes.

-Rough chop 4 cups of escarole and add to the soup. Cook for 5 more minutes at a simmer.

-Add more stock or water to get the consistency you want. Salt and pepper to taste.

-Garnish with a little Parmesean cheese and ENJOY!

**Serves 4 as a main dish. Can be cooked ahead of time and reheated before serving.

Recipes

14 Oct Lemon & Leek Kale Salad

13 Oct Fall Minestrone

06 Oct Potato and Turnip Cakes

01 Oct Sweet & Savory: Warm Curried Millet Salad with Delicata Squash

28 Sep Caramelized Fennel and Onions

23 Sep Stuffed Peppers: Poblanos & Mexican-style Quinoa

21 Sep Chicken Pot Pie

17 Sep Lentil Curry with Celeriac and Winter Squash

11 Sep Baba Ganoush: Skinny Style

07 Sep Escarole and Orzo Soup with Meatballs

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