Recipes

12 Jun

Posted at 12:07h in Recipes by
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Garlic scapes are the flowering tops of hard neck garlic, a rare treat for just a few weeks in the spring.  They can be used for many different things.  This week’s recipe features them in two simple ways- a cream cheese and a flavored salt.  The cream cheese pairs perfectly with the fresh bagels from the bread share and the salt is delicious sprinkled over some cucumber slices.

Garlic Scape Cream Cheese

Ingredients:
¼ cup garlic scapes, chopped
8 oz cream cheese, softened

  • Place garlic scapes in a food processor and pulse until scapes are finely chopped. A mini food processor works great for this if you have one.
  • Place softened cream cheese in a mixing bowl and whip for three minutes. Scrape down the sides and whip for another two minutes.
  • Add the scapes to the cream cheese and fold in.
  • Place the garlic cream cheese in an airtight container and store in the fridge.
  • This makes a delicious topping for fresh bagels, toast, or even on sliced raw vegetables.

 

Garlic Scape Salt

Ingredients:
¾ cup garlic scapes, chopped
½ cup sea salt

  • Place scapes in a food processor. Pulse to finely chop.
  • Add salt and pulse to form a paste.
  • Preheat oven to 200°F.
  • Spread paste thinly on a parchment lined baking sheet.

  • Bake for 1-2 hours, stirring every 15 minutes. Baking time will vary depending on moisture content of the scapes.
  • Once the mixture is dry and crumbly, remove from the oven and allow to cool a bit.

  • Place in food processor again to break down into a fine salt.
  • Store in an airtight container.
  • This salt can be used on so many things but is amazing on raw cucumbers or tomato slices. You can sprinkle it on avocado toast, use it to season roasted vegetables, or add to homemade salad dressings.

 

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

05 Jun

Posted at 10:09h in Recipes by
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Spring greens are tender and full of flavor.  The collards are the star of this dish.  A quick blanch brings out their vibrant color and then tossing with an Asian inspired dressing makes this salad both a great side or a dish that can stand on its own.

Spring Collard Salad

Salad Ingredients:
1 bunch collard greens
2 scallions, finely chopped
1 Tbsp sesame seeds (black or white)

Dressing Ingredients:
¼ cup toasted sesame oil
2 Tbsp rice vinegar
2 tsp soy sauce or coconut aminos
½ tsp honey
¾ tsp sea salt
¼ tsp black pepper
2 bulbs green garlic, finely chopped

  • Remove stems on collard greens. Cut the leaves into ribbons.
  • Boil a large pot of water. Once the water comes to a rolling boil, drop the greens in and cook for two minutes.  Remove with a slotted spoon and place in a colander.

  • Drain cooked collards, squeezing out any extra water. Place greens in a medium bowl.
  • Combine all dressing ingredients in a small bowl.
  • Pour the dressing over greens and toss to coat.
  • Top with scallions and sesame seeds.
  • Salad can be served warm or cold.
  • 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

29 May

Posted at 10:56h in Recipes by
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Farm fresh strawberries are such a wonderful treat.  They are delicious straight from the fields, but these recipes transform them.  Roasting strawberries concentrates their sweetness.  The rich, roasted berries can be used on ice cream, on top of oatmeal or pancakes, in parfaits paired with your favorite yogurt and granola, or even used on a salad.  The second recipe uses strawberries to enhance fresh whipped cream.  This makes a great topping on ice cream, Belgium waffles, or French toast.  We enjoyed both of these recipes on an ice cream sundae!

Roasted Strawberries

Ingredients:
1 quart strawberries
1 Tbsp honey
½ tsp lemon or lime zest
½ tsp vanilla extract

  • Preheat oven to 350°F.
  • Wash strawberries. Remove stems and save for Strawberry Top Vinegar – Blooming Glen Farm.
  • Slice berries and place in a bowl. Add honey, citrus zest, and vanilla.  Toss to coat.
  • Place berries on a parchment lined baking sheet in a single layer.

  • Bake for 30 minutes.
  • Remove from the oven and serve immediately or place in a glass jar and refrigerate.
  • Enjoy!

Strawberry Whipped Cream

Ingredients:
1 cup sliced strawberries
1 pint heavy whipping cream
2-3 Tbsp honey
1 tsp vanilla extract

  • Add strawberries to a blender or food processor and puree.
  • Place the pureed strawberries in a small pot and bring to a boil.
  • Reduce to a simmer and cook for about 10 minutes until the strawberry puree is reduced down to about 1/3 cup.
  • Chill puree. Puree must be completely cool before the next step.
  • Add heavy cream to mixing bowl and whip until stiff peaks form.
  • Add honey, vanilla, and cooled strawberry puree. Fold into the whipped cream.
  • Cover and store in the refrigerator.

 

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

22 May

Posted at 10:18h in Recipes by
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Fresh herbs from the farm are such a nice addition to any dish.  This week’s recipe is easy and full of flavor.  It can be served as a side to almost any meal, as a base for rice bowls, or even added to burritos and fajitas.  The zesty lime pairs really well with the fresh cilantro, green garlic, and scallions.

Cilantro Lime Rice

Ingredients:
1 ½ cups white basmati rice*
2 Tbsp olive or avocado oil
¼ cup green garlic, finely chopped (bottoms only, reserve tops for another use)
½ cup scallions, finely chopped
2 ¼ cups water
1-2 tsp lime zest
1/3 cup fresh cilantro, finely chopped
1 lime, juiced
½ tsp sea salt

*if using longer cooking brown basmati rice, you may need to add more water.

  • Rinse rice in a colander.
  • Place oil in a medium pot.  Heat to medium heat.
  • Add green garlic and scallions.  Cook for 2 minutes.

  • Add rice and cook for 2 more minutes.
  • Add water and lime zest.  Bring to a boil and then reduce to a simmer.
  • Cover and cook for 12-14 minutes.
  • Remove from heat and let sit for 5 minutes.
  • Add cilantro, lime juice, and salt.  Fluff with a fork.
  • Serve immediately.
  • 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

31 Oct

Posted at 12:31h in Recipes by
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Freshly steamed broccoli florets and roasted radicchio are tossed with a shallot and garlic sauce to make this delicious pasta dish.  Serve it alone or with your favorite protein to make it a complete meal.  The flavors work well together and create a unique farm fresh dish.

Broccoli and Radicchio Pasta

Ingredients:
1 small head broccoli
1 head radicchio
2 large shallots
3 cloves garlic
¼ cup plus 3 Tbsp olive oil, divided
2 tsp honey
½ tsp sea salt, divided
2 pinches black pepper, divided
3 Tbsp pine nuts
12 ounces pasta, cooked as directed (reserve some of the pasta water for the sauce)
Freshly grated parmesan cheese

 

  • Prepare all produce.
    • Broccoli- wash and dry; cut florets into bite size pieces; reserve stems for another use
    • Radicchio- soak in ice water for 20-30 minutes; dry well and slice into quarters (long ways)
    • Shallots- peel and thinly slice
    • Garlic- peel and thinly slice

  • Preheat oven to 400°
  • In a small bowl, mix 2 Tbsp olive oil, honey, ¼ tsp salt and a pinch of pepper. Brush this on all sides of the radicchio and place on a small baking sheet.  Roast in the oven for 12 minutes.

  • Place broccoli florets in a small pot with water and a steamer insert in it. Steam for about 8 minutes or until the florets are fork tender.
  • Place pine nuts in a small oven safe dish. Toast in the oven for 7 minutes.
  • While both the radicchio and broccoli are cooking, heat 1 Tbsp oil in a small sauté pan on the stove. Add the sliced shallots and cook on medium/low heat for about 5 minutes.  Add the garlic and cook for an additional 5 minutes.  Stir well during cooking.
  • In a blender, combine the cooked shallots and garlic, ¼ cup oil, ¼ cup pasta water, 2 Tbsp toasted pine nuts, ¼ tsp salt, and a pinch of pepper. Blend well until you achieve a creamy sauce.
  • Once the radicchio is roasted, thinly chop into slices.

  • To assemble pasta dish, place the cooked pasta in a large bowl. Add the chopped radicchio, steamed broccoli florets, and the sauce.  Toss to coat everything.
  • Top with freshly grated parmesan and the remaining 1 Tbsp of toasted pine nuts.
  • 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

24 Oct

Posted at 08:15h in Recipes by
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There’s so many wonderful winter squash this time of year- butternut, honeynut, butterkin, koginut, north georgia candy roaster, fairy tale pumpkins, jarrahdale pumpkins etc.  Any of these squash can be roasted with apples, onions, and garlic and then pureed to make a delicious fall soup.  Pair the soup with a sandwich, grilled cheese, or even a fresh salad for a wonderful fall meal.

Fall Squash Soup

Ingredients:
8 cups fall squash- peeled, seeds removed, and cubed into about 1-inch pieces (use any variety)
2 onions, peeled and cut into eighths
2 medium apples, cut into fourths (seeds and stems removed)
1 small head garlic, top cut off to expose cloves
3 Tbsp olive oil or avocado oil
1 tsp sea salt
½ tsp black pepper
32 ounces chicken or vegetable broth

  • Preheat the oven to 350°F.
  • Place the squash, onion, apple, and garlic into a large bowl. Add the oil, salt, and pepper.  Toss to coat.
  • Place the seasoned produce on a large baking sheet. Make sure the head of garlic is cut side down.
  • Roast for 40 minutes.

  • Once the squash mixture is done cooking, remove from oven. Gently squeeze the garlic head to remove the roasted garlic cloves.  Toss the skin.
  • Blend the squash, apple, onion, and garlic mixture with the broth. You may have to do this in two or three batches depending on the size of your blender.  Puree the mixture until it is smooth.
  • At this point, the soup can be frozen or refrigerated for another day. If you are using the soup right away, place the pureed soup in a large saucepan.  Heat through and then serve.
  • You can top the soup with a little sour cream if you want.
  • 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

17 Oct

Posted at 08:23h in Recipes by
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Sweet potatoes paired with a spicy, flavorful seasoning mix make a great side dish that is both simple and savory.  Serve these fries alongside a burger, grilled chicken, or even your favorite steak.

Cajun Sweet Potato Fries

Ingredients:
3 sweet potatoes
3 Tbsp olive oil or avocado oil
1- 1½ tsp sea salt

Cajun seasoning:        
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
½ tsp oregano
½ tsp thyme
½ tsp black pepper
1-2 pinches cayenne pepper

Yogurt Dipping Sauce:
½ cup Greek yogurt
2 Tbsp scallions (very finely chopped)
½ tsp smoked paprika
½ tsp honey

  • Peel the sweet potatoes and cut into ½ inch thick matchsticks.
  • Place the sweet potato sticks into a bowl of ice water. Soak for 30-45 minutes.

  • Preheat the oven to 425°
  • Remove the sweet potatoes from water, drain, and dry off on either paper towels or a dish towel.

  • While the sweet potatoes are drying, mix the spices for the Cajun seasoning in a small bowl.

  • Once dry, place the sweet potatoes in a bowl or ziplock bag. Add the oil and the Cajun seasoning.  Toss to coat the sweet potatoes.
  • Place seasoned sweet potatoes in a single layer on a parchment lined baking sheet.

  • Bake for 30-40 minutes, flipping halfway through the baking time.
  • While the sweet potatoes are cooking, prepare the yogurt dipping sauce. Combine all ingredients in a small bowl.
  • Once the sweet potatoes are done cooking, remove from the oven and sprinkle with sea salt. Serve with the yogurt dipping sauce.
  • Enjoy!

*Air fry option: Spread on tray in single layer.  Cook at 400°F for 13-15 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

10 Oct

Posted at 11:32h in Recipes by
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Looking for a new lunch idea? Sweet roasted beets, fresh peppery arugula, and a scallion infused cream cheese make a great combination for this delicious veggie sandwich. Or pair it with soup for a simple dinner option!

Honey Roasted Beet and Arugula Sandwich

Ingredients:
4 beets (bulbs only)
2 Tbsp honey
½ tsp sea salt
¼ tsp black pepper
½ cup scallions, roughly chopped
½ block of cream cheese, softened (4 oz)
4 slices of your favorite bread or 2 rolls
Arugula

  • Roast the beets.
    • Peel each bulb.
    • Slice into ¼ inch wide rounds.
    • Place in a single layer on a parchment lined baking sheet.

    • Brush on honey. If the honey is really thick, you may need to heat it a little bit to make it more spreadable.
    • Sprinkle with salt and pepper.
    • Flip the beet rounds and repeat the honey and salt/pepper steps.
    • Bake at 400°F for 15 minutes.
    • Remove and let cool.

 

  • Make the scallion cream cheese.
    • Place the scallions in a food processor. Pulse for 10-15 seconds.  Scrape down sides and pulse again.

    • Add cream cheese. Blend for 10-15 seconds and then scrape the sides down.
    • Blend again until the scallions are well incorporated.

 

  • To assemble sandwiches –
    • Spread scallion cream cheese on the bottom slice of bread.
    • Layer on the roasted beets and then the arugula.
    • Top with the second slice of bread.

  • 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

03 Oct

Posted at 13:21h in Recipes by
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Fall squash are incredibly versatile and full of flavor.  They can be a delicious side to any meal or they can be the star of the dish.  This breakfast bowl features the petite and very sweet honeynut squash. Honeynut squash was bred to reach optimum flavor (think rich and caramel-y) when roasted at high heat. This bowl can be enjoyed at breakfast, as a yummy after school snack, or as a decadent and healthy dessert!

Honeynut Squash Breakfast Bowl

Ingredients:
2 honeynut squash*
1 Tbsp coconut oil, melted
2 Tbsp maple syrup
1 tsp vanilla extract
½ tsp cinnamon

Toppings:
plain or vanilla Greek yogurt
granola (homemade or store bought)
almond butter

Additional Toppings:
honey, roasted pumpkin seeds, chopped nuts, cacao nibs, dried cranberries or raisins

  • Prepare honeynut squash. Cut in half and remove the seeds.  Place cut side up on a baking sheet.  Brush on melted coconut oil.

  • Bake at 425°F for 25 minutes.

  • Remove and let cool for a couple of minutes. Once you can handle the squash, remove the flesh from the skin.  Discard the skin.
  • Combine the roasted squash flesh, maple syrup, vanilla, and cinnamon in a blender or food processor. Process until smooth.

  • Squash can be served warm or cold- your preference.
  • To assemble bowls –
    • Divide the squash into two bowls.
    • Top with a large spoonful of yogurt.
    • Sprinkle with granola.
    • Add any additional toppings.
    • Warm the almond butter and drizzle on top.
  • Enjoy!

*This recipe uses the honeynut squash and makes about 2 cups of puree.  You can sub with another fall squash, but cooking time may differ depending on the size of the squash.

 

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

26 Sep

Posted at 10:19h in Recipes by
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As we shift into this new season, many of us have to adjust to new schedules.  School is back in session.  Sports, clubs, and other activities are going strong.  Mealtime can be difficult and stressful when juggling a variety of different schedules.  I wanted to create an easy fall inspired soup that could be prepped, frozen, and quickly cooked on nights when everyone is going in different directions.  This harvest soup features squash, potatoes, bok choy, and kale from the farm shares.

Harvest Soup Freezer Bag

Ingredients:
2 cups squash, peeled and cubed
2 cups potatoes, cubed
1 cup bok choy (stems only; save leaves for another use), diced
1-2 cups kale (stems removed), chopped
1 cup onion, chopped
3-4 cloves garlic, diced
1-2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
½ tsp ground ginger
½ tsp turmeric
6 cups broth (vegetable, chicken, or beef)

  • Prepare all produce. Place the squash, potatoes, bok choy, kale, onion, and garlic in a large bowl.
  • Add the fresh herbs and seasonings. Toss to mix everything.

  • Label a gallon ziplock bag with soup name and date. Transfer everything from the bowl to the ziplock bag.  Remove as much air as you can and then seal the bag.
  • Freeze the bag (lay it flat for easy storage).
  • When you are ready to use the soup, remove the bag from the freezer. Allow it to defrost on the counter for about 30 minutes.

  • To cook-
    • STOVETOP: Place the broth in a large pot. Gently dump the contents of the bag into the broth.  Bring to a boil and then reduce to a simmer.  Cover and cook for 30 minutes.
    • CROCKPOT: Place the broth and contents of the bag into the crockpot.  Cook on low for 4-6 hours.

*You can add protein to this soup if you want.  Just make sure the protein is pre-cooked.  Just add it with the broth and bag contents and then allow it to heat up with the rest of the soup.  Great protein options- chicken, ground beef, beef cubes, sausage, or beans.

 

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