Recipes

This week’s recipe is a great way to use a lot of different produce- summer squash, onions, potatoes, fennel, and more.  As the harvest changes through the weeks ahead, change up what vegetables you use and what herbs you include in the whipped ricotta.  This will be a huge hit at any dinner party or just served to your own family.

Whipped Ricotta with Grilled Vegetables

Whipped Ricotta Ingredients:
15 ounces whole milk ricotta
½ tsp sea salt
¼ tsp black pepper
1 clove garlic, crushed
1 tsp honey
1 tsp lemon juice
½ tsp lemon zest
2-3 tsp fresh herbs, finely chopped (basil, thyme, parsley, chives, etc.)

Grilled Vegetable Ingredients:
1 bulb fennel, sliced in half
1 large summer squash, sliced into ½ inch thick rounds
4-5 new potatoes (larger ones work better), sliced into 1/8 inch thick rounds
1 large onion, peeled and sliced into ¼ inch rounds
½ lemon
3-4 Tbsp olive oil
2 tsp sea salt
¾ tsp black pepper

  • Beat ricotta in stand mixer or in food processor until creamy. This should take about 4-5 minutes.
  • Add remaining ingredients and mix on high for another 2 minutes.
  • Move to a serving bowl and garnish with a little lemon zest and fresh herbs.
  • You can also store whipped ricotta in the fridge in an airtight container for 3-4 days.
  • Preheat grill. Turn heat to low.  The grill should be about 375-400°F.
  • Prepare all vegetables and lemon as described above. Brush with olive oil on both sides.
  • Place vegetables and lemon in single layer on the grill. Grill for 4-6 minutes per side.  The fennel may take a little bit longer but other vegetables should be done in that timeframe.

  • Flip vegetables (except for the lemon) and grill for another 4-6 minutes. Place on serving platter.
  • Sprinkle vegetables with salt and pepper. Squeeze the grilled lemon half on the vegetables.
  • Serve grilled vegetables with the whipped ricotta.
  • Enjoy!

**Another great addition to this dish is NORD bread.  Slice a few pieces of bread, brush on oil, and grill a few minutes on each side just like you do for the vegetables.

 

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

Fresh herbs are abundant in the herb boxes right now and we also typically receive an herb in our shares each week.  This week’s herb is dill and it is the perfect addition to this versatile recipe that will help you preserve fresh herbs.  You can make these butter coins with any fresh herb you have on hand and freeze them for use all year long!

Herb Butter Coins

Ingredients:
1 stick salted butter, room temperature (8 Tbsp)
2-3 cloves fresh garlic, crushed (or sub in garlic scapes)
2-3 Tbsp fresh herbs, finely chopped*

*You can use just one herb or a combination of a few.  I used dill since that is what we got in our shares this week.

  • Place butter in a stand mixer and mix. You can also do this by hand in a medium bowl.
  • Add garlic and herbs. Mix well.  Everything should be well incorporated and evenly distributed throughout the butter.
  • Scoop mixture into silicone molds- like an ice cube tray. Ideally you want each individual mold to hold 1-2 Tbsp of the mixture. Don’t have silicone mods? You could also reshape into a log on parchment paper, and wrap, slicing off frozen rounds as needed as demonstrated in this recipe for Herb Butter.

  • Freeze for 30-45 minutes.
  • Once frozen, butter coins can be popped out and stored in freezer bags.

**These are great to use on roasted potatoes, grilled vegetables, your favorite protein, or simply on a slice of bread.  You can also use as a base for cooking fish and in grill packets.

 

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

Fresh basil is such a wonderful addition to our CSA shares.  I wanted to use this fresh aromatic herb to create a flavorful dressing that could be used on salad, but also in a variety of other ways.  This dressing can be used as a sandwich spread, as a topping on baked potatoes, on top of your favorite protein, drizzled on roasted vegetables, or even used to dip bread or raw veggies into.

Creamy Basil Dressing

Ingredients:
1 cup basil leaves, loosely packed
1 large scallion
2 garlic scapes
5 oz plain yogurt
½ tsp lemon zest
2 tsp lemon juice
¾ tsp sea salt
¼ tsp black pepper
2 Tbsp olive oil
1 tsp honey (optional)

  • Place basil leaves, scallion, and garlic scapes in food processor. Pulse until finely chopped.  Scrape sides and pulse again.
  • Add remaining ingredients to food processor. Mix for at least two minutes or until all ingredients are chopped and well combined.
  • Remove and place in glass container.
  • Store in refrigerator for up to a week. Shake well before using.
  • 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

It is such a treat to have cauliflower in our shares this week.  One of my favorite ways to serve cauliflower is by roasting it.  This recipe showcases that method but then uses a garlic herb butter to boost the flavor of this amazing vegetable.

Roasted Cauliflower with Garlic Herb Butter

Ingredients:
1 head cauliflower
2-3 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
4 Tbsp salted butter
2 garlic scapes, finely chopped (should be about 2 Tbsp)
2 tsp fresh herbs of choice, finely chopped*

  • Cut cauliflower into 1-inch chunks and place in a medium bowl.
  • In a small bowl, mix oil with salt and pepper. Drizzle on the cauliflower and toss to coat.
  • Spread onto a baking sheet in a single layer.

  • Roast at 425°F for 25 minutes. Mix about halfway through cooking.
  • While cauliflower is roasting, make garlic herb butter. Melt butter in small saucepan.
  • Add garlic scapes and fresh herbs. Simmer on low for 5 minutes.  Turn off and wait for cauliflower to be done roasting.
  • Remove cauliflower from oven and place in bowl. Pour on melted garlic herb butter.  Toss to coat and serve immediately.
  • Enjoy!

*So many fresh herbs would work in this recipe.  You can use just one or mix two or three.  I used lemon thyme and it paired really well with the cauliflower.

 

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

Kohlrabi is the star of this week’s recipe.  While we typically eat this vegetable raw, I wanted to create some new ways we could incorporate it into our meals.  I had one vision and it turned into two.  Enjoy kohlrabi two ways- in a mash and grilled.

KOHLRABI MASH-

Ingredients:
3 bulbs kohlrabi (around 2 cups)
1 Tbsp butter
1-2 Tbsp heavy cream
¼ tsp sea salt
1/8 tsp black pepper

  • Peel kohlrabi bulbs and cut into ½ inch pieces.
  • Boil 3½ cups water.
  • Once boiling, place cubed kohlrabi in the water. Boil for 10 minutes.
  • Drain in colander.
  • Place boiled kohlrabi in food processor with butter, heavy cream, salt, and pepper. Process until consistency is smooth.
  • Enjoy!

 

GRILLED KOHLRABI-

Ingredients:
3 bulbs kohlrabi
2-3 Tbsp olive or avocado oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder

  • Peel kohlrabi bulbs and slice into ¼ inch rounds.
  • Mix salt, pepper, and garlic powder in small bowl.
  • Brush oil on both sides of rounds and season with spices.

  • Preheat grill to 350 degrees.
  • Grill kohlrabi rounds for 10 minutes and flip.

  • Cook another 10 minutes and remove from grill.
  • 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

One of the things that we get almost every week on the farm is some sort of green that can be used as a base for a salad.  Now that we are heading into the season for parties and barbecues, creating a healthy salad party board is a great option.  This week’s share provides us with a lot of great options that can be added to a salad board.  As we move through the CSA season, you will be able to modify and adjust this recipe depending on what we receive each week.

Salad Bar Board

Ingredients:
**I do not list amounts for any of the ingredients because it will change based on the number of people you are serving.
Leafy green base- head lettuce, salad mix, kale, arugula, spinach, etc.
Radishes- thinly sliced or marinated (Salad Greens with Marinated Radishes and Creamy Garlic Dressing – Blooming Glen Farm)
Kohlrabi- peeled and cut into matchsticks
Golden beets- boiled and cut into cubes or pickled (Pickled Beets Two Ways – Blooming Glen Farm)
Hakurei turnips- thinly sliced
Scallions- chopped
Protein of choice (I used blackened chicken from this recipe- Summer Salad with Blackened Chicken and Strawberry Dressing – Blooming Glen Farm)
Dressing of choice (I just made a basic vinaigrette using the Recipe Formula PDF)
Candied Nuts (see recipe below)

  • Prepare all ingredients.
  • Choose a board to display everything on and a few small bowls.
  • Lay out your leafy green base on the board.
  • Place any pickled or marinated ingredients in bowls- like the marinated radishes and the boiled or pickled beets.
  • Arrange the vegetables around the board and place the bowls in areas to fill up space.
  • Add the protein. Place the dressing in a serving vessel.  Add any garnishes or extra toppings you want (the candied nuts are a great addition).
  • Grab a few serving utensils and enjoy your salad board!

Candied Nuts:

2 cups cashews, pecans, walnuts, and/or almonds
2 Tbsp honey
2 Tbsp salted butter

*Place butter in frying pan and melt on medium heat.  Add honey and mix well.  Add nuts and toss to coat.  Allow to cook for 3-4 minutes.  Remove from heat and spread out on parchment lined baking sheet.  Let cool for 30 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

Green garlic has been in our shares for two weeks now and is a wonderful spring treat.  It is an amazing addition to any dish but gives this hummus recipe a delicious garlic flavor.  Enjoy with fresh cut vegetables or your favorite cracker or chip.  It’s a quick and easy recipe for those days when you are on the go.

Green Garlic Hummus

Ingredients:
1 roasted green garlic (see recipe below)
1 can chickpeas (15 oz), rinsed and drained (reserve liquid in case you need it)
3 Tbsp tahini
3 Tbsp lemon juice
1-2 Tbsp fresh parsley, roughly chopped and packed
1 ¼ tsp sea salt
2 Tbsp olive oil

  • Place roasted green garlic and chickpeas in food processor. Pulse a few times.  Scrape down the sides and pulse again.
  • Add remaining ingredients. Pulse until you get a smooth texture.  If you want to thin out the hummus, just add a little bit of the chickpea liquid until you get the desired consistency.
  • Garnish with a drizzle of olive oil and fresh parsley leaves. Serve with fresh cut vegetables or your favorite cracker or chip.
  • Store in the fridge for up to a week.

 

Roasted Green Garlic

1 green garlic, stem and bulb
1-2 tsp olive oil
Sprinkle of sea salt and black pepper

  • Preheat oven to 400°F.
  • Clean up green garlic and slice in half lengthwise.
  • Place on baking sheet, brush on oil, and sprinkle with salt and pepper.
  • Roast for 10 minutes.
  • Remove from oven and let cool.

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

The strawberry fields are bursting with beautiful, sweet strawberries for us to enjoy.  It’s easy to simply eat a whole bowl of these wonderful farm fresh berries in one sitting.  One of my goals is to always try to find new ways to incorporate produce into interesting recipes.  This recipe focuses on using the tops of the strawberries which we generally throw away or compost.  You can still enjoy a bowl of fresh strawberries but save the tops and use them in this infused vinegar recipe. The strawberry vinegar can then be turned into a vinaigrette for a delicious seasonal spring salad.

Strawberry Top Vinegar

Ingredients:
1 cup strawberry tops
1 ½ cups white wine vinegar

  • Rinse the tops (hulls) of the strawberries and pat dry.
  • Place the tops in a glass container.

  • Top with vinegar and place lid on. Best to use a plastic lid, as a metal one can tarnish with the vinegar.
  • Gently shake the jar to mix well.
  • Allow to sit on counter for at least 24 hours.
  • Strain strawberry tops and store strawberry vinegar in a glass jar in the fridge. It will last for weeks.

  • Use this strawberry vinegar for marinades, dressings, etc.

 

Simple Spring Salad:

*I used this vinegar to create a simple vinaigrette.  Combine 1 Tbsp strawberry vinegar with 2 Tbsp olive oil.  Season with sea salt and black pepper to taste.

*Make a batch of candied walnuts from the recipe on the blog (Roasted Apple and Arugula Salad – Blooming Glen Farm).  I did leave out the cinnamon in this recipe to make it go better with the strawberries.

*Fill a medium bowl with salad greens, arugula, and/or spinach.  Add some sliced strawberries and some candied walnuts.  Drizzle on the vinaigrette and 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

Sometimes I look at the share we receive and immediately know what I want to create.  Other times I pick a specific ingredient to showcase.  This week I was headed in a completely different direction- I had an idea, but then I kept thinking about the beautiful winter radishes we have gotten the past few weeks.  Their color alone makes any recipe a hit.  The winter radishes- daikon, purple daikon, black, or watermelon- can all be used in this recipe.  It also utilizes the fresh parsley and arugula from this week and garlic from previous weeks.

Radish Toast

Ingredients:
1 head roasted garlic (see below for recipe)
Parsley butter (see below for recipe)
Arugula parsley sauce (see below for recipe)
1-2 winter radishes
4 slices of bread (NORD sourdough bread works great)
Sea salt, lemon zest, finely chopped parsley- for garnish

  • Roast garlic. Then make parsley butter and arugula parsley sauce using below recipes.
  • Thinly slice radishes. I used a mandolin set on the thinnest setting.
  • Toast bread.
  • Assemble toast. Top toasted bread with parsley butter.  Layer radishes on top and then drizzle with the arugula parsley sauce.  Sprinkle with sea salt and lemon zest.  Garnish with finely chopped parsley.

Roasted Garlic

Ingredients:
1 whole bulb of garlic
1 tsp olive oil

  • Slice top ¼ of an inch off of garlic bulb to expose the top of the cloves.
  • Place on a sheet of aluminum foil and drizzle with oil.
  • Wrap up in the foil and bake at 375°F for 50 minutes.
  • Remove and let cool.
  • Squeeze out each roasted garlic clove.
  • Great for dressings, to spread on toast, etc.
  • Store in an airtight container in fridge.

Parsley Butter

Ingredients:
4 Tbsp salted butter, softened
2 tsp fresh parsley, finely chopped
2 cloves roasted garlic

  • Combine all ingredients in a medium bowl and mix well.
  • Store in fridge.
  • Use for above recipe but also would be great on potatoes or your favorite steak.

Arugula Parsley Sauce

Ingredients:
1 cup arugula, packed
½ cup parsley, packed with stems
¼ cup olive oil
3 cloves roasted garlic
1 tsp lemon zest
1 Tbsp lemon juice
¼ tsp sea salt
Pinch black pepper

  • Combine all ingredients in blender or food processor.
  • Blend well to fully combine.
  • Use for above recipe or try with fish, roasted veggies, etc.

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

With the beautiful bounty we have received from the farm this week, I wanted to create an easy recipe for vegetable broth and a simple soup.  These recipes showcase the amazing celery, carrots, onions, broccoli, and fresh herbs from this week’s share, and the parts of the veggie you might typically discard are utilized in the broth- like kale ribs, beet greens and onion peels.

Slow Cooker Vegetable Broth

Ingredients:
2 onions- cut into 1/8ths with skin on
1 head garlic- chopped in half with skin on
4 carrots with tops- rough chopped
4 celery stalks with leaves- rough chopped
8 cups chopped veggie scraps (kale ribs, beet greens, turnip tops, onion peels, etc.)
3 Tbsp fresh herbs of choice- rough chopped
1 ½ tsp sea salt
¾ tsp black pepper
8-12 cups water (fill slow cooker almost to top)

  • Prep all ingredients and place in slow cooker.
  • Pour in water to within an inch of the top of the slow cooker.
  • Cook on high for 6 hours.
  • Toss strained vegetables.  Freeze or refrigerate broth.
  • This recipe makes about 8 cups of broth.

Easy Vegetable Soup

Ingredients:
2 Tbsp olive oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 bunch carrots, chopped
4 stalks celery with leaves, chopped
1 head broccoli with stalks, chopped
½ lb mushrooms, chopped
2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
8-10 cups vegetable broth

  • Heat oil in large saucepan.
  • Add onion and sauté on medium heat for 4 minutes.
  • Add garlic and sauté for 2 minutes.
  • Add carrots, celery, broccoli, mushrooms, fresh herbs, salt, and pepper. Mix well.
  • Add broth and simmer covered for 30 minutes.
  • Serve as is or with cooked pasta or rice.
  • Enjoy!

 

Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach.  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