Recipes

It’s officially squash season!  We will see a variety of winter squash over the next few weeks and honeynut squash is one of my favorites.  Pair the squash with some apples and kale, roast it on a sheet pan with onions and garlic, toss with a simple vinaigrette and use it to top your favorite grains and you have the perfect autumn inspired dish.

Autumn Inspired Grain Bowls

Ingredients:
4 cups cooked grains (quinoa, rice, etc.)
2 honeynut squash*
2 sweet onions
3 cloves garlic
3 Tbsp olive oil, divided
1 tsp sea salt
½ tsp black pepper
2 medium apples
1 bunch kale

*You can substitute the honeynut squash with other winter squash.  If the skin cannot be eaten, just peel before cubing and roasting.

Vinaigrette Ingredients:
1/3 cup olive oil
2 Tbsp lemon juice
1 tsp maple syrup
1 tsp spicy mustard
½ tsp sea salt
¼ tsp black pepper

  • Preheat oven to 425°F.
  • Slice squash in half and remove seeds. Cut into ½- ¾ inch cubes.  Place in a large bowl.
    • Reserve the seeds to roast them! See below for directions.
  • Cut onions into 1 inch pieces. Place in bowl with squash.
  • Peel garlic cloves and thinly slice. Add to bowl with squash and onions.
  • Place 2 Tbsp oil, salt, and pepper into bowl. Mix to coat squash, onion, and garlic.
  • Spread produce on large sheet pan.

  • Bake for 10 minutes.
  • While squash mixture is cooking:
    • Slice apples into ½- ¾ inch cubes. Place on another sheet pan.  Ideally you want the apples to take up half of the second sheet pan so that you have room to add the kale later.
    • Remove stalks on the kale and chop the leaves into 1 inch pieces. Make sure the kale is dry (you can use a salad spinner to remove excess moisture if you need to).
    • Place chopped kale leaves in a medium bowl. Add 1 Tbsp oil and massage into kale.
  • Remove squash mixture from oven and mix. Return to oven and cook for an additional 10 minutes.

  • Place second sheet pan with apples into oven and cook for 5 minutes.
  • Remove and mix. Add kale leaves to the pan and cook for an additional 5 minutes.
  • Remove both sheet pans from oven and transfer all roasted produce to a large bowl. Mix well.
  • Combine all vinaigrette ingredients. Whisk well.

  • To assemble bowls:
    • Place cooked grain in the bottom of the bowl.
    • Top with the roasted squash, onion, apple, and kale mixture.
    • Drizzle on some vinaigrette.
    • Top with roasted squash seeds (see below for directions on roasting seeds).

Roasted Squash Seeds– Once seeds are removed from squash, soak them in water.  Remove the pulp.  Rinse and drain in colander.  Dry on a paper towel.  Place in a bowl and add ½ tsp olive oil or avocado oil and ¼ tsp sea salt.  Mix well to combine.  Place on a small baking sheet or in a cast iron skillet.  Roast in oven at 400°F for 10-12 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

Shishito peppers are one of my favorite discoveries from the farm.  I didn’t even know they existed before receiving them in our CSA shares at Blooming Glen.  They are generally mild but have the occasional spicy kick- you never know which one you are going to get!  We have been receiving shishito peppers in our shares for a few weeks and I wanted to showcase them in this week’s recipe.  What began as one way to use them quickly turned into three- charred shishitos, quick pickled shishitos, and tempura shishitos!

Shishito Peppers- Three Ways!

#1: CHARRED SHISHITOS
Ingredients:
20-30 shishito peppers
2 Tbsp olive oil
Coarse sea salt

  • Wash and dry peppers.
  • Place peppers on skewers. It is best to use two skewers per row of peppers so that they don’t move around.
  • Brush both sides with oil.
  • Heat grill to high. Grill should be about 450°F.
  • Grill skewers for 4-5 minutes on one side. Flip and cook an additional 4-5 minutes.  Peppers should be cooked and charred where they hit the grill grates.

  • Remove from grill and pull the peppers off the skewers.
  • Sprinkle with salt and serve with roasted garlic sauce.

ROASTED GARLIC SAUCE
Ingredients:
1 small head garlic
½ cup mayonnaise
1/3 cup plain yogurt or sour cream
½ tsp sea salt
¼ tsp black pepper
½ tsp onion powder
¼ tsp paprika

  • Wash garlic head and cut off the top. Wrap in foil.  Bake at 350°F for 20 minutes.
  • Remove garlic from oven and let cool for a few minutes.
  • Once you can handle the garlic, remove the roasted cloves from the papery skins.
  • Place the cloves in a bowl and smash them with a fork.
  • Add the remaining ingredients and mix well.
  • Chill before serving.

 

#2- QUICK PICKLED SHISHITOS
Ingredients:
3 cups shishito peppers, sliced into rings
4 cloves garlic, sliced
2 tsp sea salt
1½ cups vinegar (apple cider vinegar, white vinegar, or a mixture of both)
¾ cup water

  • Tightly pack the peppers and garlic into one or two glass jars. Sprinkle salt over top.
  • In saucepan, heat vinegar and water to a boil. Reduce to a simmer and cook for 5 minutes.
  • Pour hot brine over the peppers and garlic. Liquid should cover all of the peppers and garlic.
  • Cover jars, let cool on the counter, and then refrigerate.
  • Allow to marinate for 24 hours.
  • Enjoy with tacos, on chili, on sandwiches, on salads, or right out of the jar!

#3- TEMPURA SHISHITOS
Ingredients:
40 shishito peppers
1 egg
¾ cup plain seltzer or sparkling water
1 tsp sea salt
¾ cup all purpose flour (best gluten free option- cassava flour)
4-5 cups frying oil (avocado oil, coconut oil, palm shortening, etc.)
Soy sauce or coconut aminos, for dipping

  • Wash and dry peppers.
  • In a medium bowl, mix egg, seltzer, and sea salt.
  • Add half of the flour and mix well. Add remaining flour and mix.
  • If batter is too thin, add a little more flour 1 Tbsp at a time. If batter is too thick, add a little more seltzer 1 Tbsp at a time.
  • Heat frying oil in large Dutch oven. The oil should be about 1 ½ – 2 inches deep.  The temperature of the oil should be about 360-380°F.
  • Holding the pepper by its stem, dip it into the batter and gently place in the hot oil. Continue to do this until you have about 6-10 peppers frying.  You don’t want to overcrowd the oil.
  • Fry the peppers for about 3-5 minutes or until golden.
  • Remove from oil and place on a paper towel lined plate.
  • Remove any loose batter pieces from the oil before frying the next batch.
  • Continue cooking until all peppers are fried.
  • Serve with soy sauce or coconut aminos.

 

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

Grilling during the summertime keeps the heat of cooking out the kitchen.  I have been wanting to create a grilled pizza recipe for a while and this one does not disappoint.  While it takes a little time to prepare all of the ingredients, it is a versatile recipe that can serve as a base for you to try all different kinds of pizzas!  Keep it simple with a roasted tomato sauce and freshly grated cheese from our cheese shares or top it with a homemade pesto and a little ricotta.  You can even slice up the peppers, onions, garlic, or other vegetables from our shares and create a veggie lover pizza.  Grilled pizza is amazing- cooking the crust directly on the grill grates gives it a fantastic texture and topping the pizzas with farm fresh ingredients creates an explosion of summertime flavors.

Grilled Pizza

*This recipe makes 4 personal size pizzas.

Ingredients:
2 lbs pizza dough**
3 Tbsp olive oil or avocado oil
1 tsp onion powder
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
½ tsp oregano

Pizza toppings of choice:

Prepare all pizza toppings first. Sauté or roast vegetables.  Make sauce or pesto.  Slice or grate cheese.  If using meat, make sure it is precooked.  Once you begin cooking, this goes very quickly, so you want to have everything prepared and ready to go.

  • Mix all spices together in a small bowl.
  • Preheat grill to medium heat- you want it about 400°F.
  • Split pizza dough into four equal balls. Roll each ball out onto a floured surface.  You can either create round pizzas (measuring about 8 inches in diameter) or oval pizzas (measuring about 10 inches long).

  • Lay your rolled dough on a flat surface- a cookie sheet or cutting board works great.
  • Brush each side with oil and sprinkle with the spice mix.
  • Place dough on the grill grates. Grill for 3-4 minutes or until you see nice grill marks on the underside of the dough.

  • Remove from grill.

  • With the grilled side up, add toppings of choice.

  • Place back on the grill and cook for an additional 4-5 minutes.
  • Remove from grill. Slice and serve.

**You can make your own homemade pizza dough or use your favorite store bought one.  For those that are gluten free, I was able to find a frozen gluten free dough that was wonderful at Kimberton Whole Foods!

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 heat and humidity we are experiencing this week, I wanted to create an easy recipe that did not require cooking.  Farm fresh cucumbers and tomatoes combined with a few other ingredients create this fresh versatile salsa.  It is a beautiful array of colors and the flavors burst with each bite.  Serve it as a snack or make it part of your main meal.  Regardless of how you choose to showcase this dish, it is sure to please everyone.

 

Cucumber Salsa

Ingredients:
2 Kirby cucumbers, diced
1 jalapeno, seeded and finely chopped (*adjust to your heat tolerance, any variety hot peppers can be used)
1 cup cherry tomatoes, quartered
Juice and zest from 1 lime
2 Tbsp fresh cilantro, finely chopped
1 medium sweet pepper, seeded and diced
½ sweet onion, finely diced
2 cloves garlic, minced
1 tsp sea salt
¼ tsp black pepper

  • Combine all ingredients in a large bowl.
  • Mix to combine.
  • Best if allowed to marinate for at least 30 minutes before serving.
  • Serve with chips, as a topping for grilled fish, with tacos, 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

When sweet onions made an appearance in our shares last week, I knew that I wanted to showcase them in a new recipe.  This snack is well worth the time it takes to caramelize these delicious onions and I highly recommend making homemade chips if you have the time.  This onion dip is sure to be a crowd pleaser!

Caramelized Onion Dip

Ingredients:
3 sweet onions
3 Tbsp butter (can sub avocado or olive oil)
2 cups (16 oz) sour cream (can sub plain yogurt)
¾ tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
2 Tbsp fresh herbs, finely chopped (parsley, chives, thyme, etc.)

  • Peel skins of onion and thinly slice into rounds. I used a mandolin for this (set on 3/16 inch setting).
  • Heat butter in large skillet on medium heat.
  • Once butter is melted, add sliced onions. Cook for 3-5 minutes until onions are softened.  You will need to continually mix throughout these few minutes so that the onions evenly cook.

  • Turn the heat to low and cook for 40 minutes. Stir every 5 minutes.
  • After 40 minutes, the onions should be brown and caramelized.

  • Remove from heat and allow to cool a little bit.  Then chop into small pieces.
  • In a medium bowl, combine sour cream, salt, pepper, garlic powder and fresh herbs. Mix to combine.
  • Fold chopped, caramelized onions into sour cream mixture until evenly combined.
  • Serve with chips, crackers, or raw vegetables (snap peas, cherry tomatoes, peppers, carrots, etc.). You can also make your own chips.  See recipe below for air fried potato chips.
  • Store leftover dip in refrigerator.

Air Fried Potato Chips:

Scrub potatoes.  Leave skins on and use mandolin to thinly slice.  I recommend slicing to about 1/8 inch thick.  Soak potato slices in cold water for 15-20 minutes.  Drain in colander and dry slices on paper towels.  Spray the slices with either avocado or olive oil and sprinkle with sea salt.  Lay in a single layer in your air fryer.  Set air fryer to 370°F and cook for 15 minutes, flipping halfway through cook time.  Chips should be crispy and slightly browned when done.  Cool on a paper towel lined plate.

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 abundance of fresh tomatoes and summer squash, I wanted to develop a recipe that showcases both of these.  This dish not only looks gourmet, but tastes absolutely amazing.  You can wow your family or double the recipe and surprise guests with this farm fresh meal.

Zucchini Rollatini

Ingredients:
2 medium zucchini or other summer squash, thinly sliced lengthwise (about 1/8 inch thick)
1 tsp sea salt
¼ tsp black pepper
3 Tbsp olive or avocado oil
2 cups tomato sauce (I used the Roasted Tomato Sauce from the blog: Blooming Glen Farm | Roasted Tomato Sauce)
15-16 ounces ricotta cheese *
2 cloves garlic, minced
2-3 Tbsp fresh herbs (basil, oregano, thyme, parsley, chives, etc.), finely chopped
¼ cup + 2 Tbsp parmesan cheese, divided *
Fresh herbs for garnish

  • Lay zucchini slices in single layer on paper towels and sprinkle with salt. Let sit for 10 minutes to “sweat”.
  • While zucchini is “sweating”, heat grill.
  • Brush both sides of zucchini slices with oil and sprinkle with black pepper.
  • Turn grill to low and grill zucchini for 2 minutes on each side. You should get nice grill marks but the zucchini should not be mushy.  Remove from heat and let cool.

  • Preheat oven to 350°F.
  • Place the sauce on the bottom of the baking dish. I used a large baking dish (8×14 inch rectangular dish) or you could use two smaller baking dish (8-9 inch square).
  • In medium bowl, combine ricotta, garlic, fresh herbs, and ¼ cup parmesan cheese. Mix well.
  • Lay out the grilled zucchini slices. Place 1 Tbsp of ricotta mixture on the thicker end of the zucchini.  Roll up so that the ricotta is in the middle.

  • Place in baking dish, seam side down.

  • Once dish is full, cover with foil. Bake for 20 minutes.
  • Remove foil and broil for 2 minutes.
  • Top with the rest of the parmesan cheese and garnish with some fresh herbs. Enjoy!

Notes:

*You can use vegan ricotta and vegan parmesan cheese.  There are so many dairy free options available now.

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

Spaghetti squash is a low carb substitute for pasta dishes.  It has a pretty mild flavor, so it is great to pair with fresh herbs.  This dish can be used as a side for grilled protein, can be topped with roasted vegetables, or can serve as a base for a breakfast bowl.

Garlic Herb Spaghetti Squash

Ingredients:
1 spaghetti squash
¼ cup + 2 Tbsp olive oil or avocado oil, divided
¾ tsp sea salt
¼ tsp black pepper
3 large cloves garlic
3 Tbsp fresh herbs, finely chopped (oregano, basil, parsley, thyme, rosemary, sage, etc.)

  • Preheat oven to 400°F.
  • Slice spaghetti squash into 1-inch thick rounds. Remove the seeds and discard.

  • Brush both sides of the rounds with oil (2 Tbsp) and sprinkle with salt and pepper.
  • Place in single layer on parchment lined baking sheet.
  • Roast in oven for 30 minutes, flipping halfway through baking time.
  • Remove from oven and allow to cool for a few minutes until you are able to touch the squash rounds. Peel away the skin of the squash rounds and discard.
  • Separate the strands of the squash into “noodles”. You can use a fork to help with this process.  Place “noodles” into a medium bowl and cover to keep warm.
  • In a small frying pan, heat ¼ cup oil. Once hot, turn the burner down to low.  Add garlic.
  • Simmer on low, stirring constantly until garlic is golden and fragrant. This should only take a minute.

  • Remove from heat and add fresh herbs.

  • Add oil/garlic/herb mixture to the bowl of spaghetti squash and toss to coat.
  • Garnish with fresh herbs and serve.

Notes:
*Top with fresh roasted cherry tomatoes.  Combine 2 cups cherry tomatoes with 1 Tbsp oil, ¼ tsp sea salt, and a little black pepper.  Roast for 20 minutes in a 400°F oven.

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’s tomato season- my favorite time of year!  The farm provides us with a plethora of tomato varieties- heirlooms, reds, plum, and cherry.  Since we have an abundance of cherry tomatoes this week, this recipe showcases them along with the onions, garlic, and fresh herbs.

Roasted Tomato Sauce

Ingredients:
3 lbs or 2 quarts cherry tomatoes *
2-3 torpedo onions, bulbs only (reserve green tops for another recipe)
1 head garlic
2 Tbsp olive oil
1 ¼ tsp sea salt
¾ tsp black pepper
2 Tbsp fresh herbs (basil, oregano, thyme, parsley, etc.)

  • Preheat oven to 400°F.
  • Wash cherry tomatoes and place on baking sheet.

  • Slice onions into quarters or eighths depending on their size. Place on baking sheet with tomatoes.
  • Peel garlic cloves and slice in half. Place on baking sheet with the tomatoes and onions.
  • Drizzle olive oil on tomatoes, onions, and garlic. Sprinkle with salt and pepper.  Mix well.
  • Cook for 1 hour. You should see the onions and tomatoes beginning to brown on the tops.

  • Remove from oven and let cool 10-15 minutes unless serving right away.
  • Transfer everything, including liquid, from baking sheet to blender. **
  • Add herbs and blend well. ***
  • To reheat, transfer to a pot on the stovetop. Heat on low until warmed through.
  • To freeze, place in ziplock bags or freezer containers.
  • Serve over zucchini noodles- “zoodles” (see below for instructions) or over your favorite pasta. Would also be great for a pizza sauce.

Notes:

*You can use any variety of tomato.  If you use plum tomatoes, cut them in half or quarters (depending on their size).  If you use heirlooms or reds, cut them in quarters or eighths (depending on their size).  The color of the sauce will be different depending on the color of tomatoes that you use.

**I ended up with about ¼ cup of liquid after the produce was roasted.  The variety of tomatoes you use can increase the amount of liquid at the end.  You do not have to use it all.  If you want a thicker sauce, use less liquid and if you want a thinner sauce, use it all.

***You can also use an immersion blender.  Transfer everything to a large bowl, add herbs, and blend.  This option will give you a chunkier sauce.

Zoodles:

Spiralize zucchini or squash to make long noodles.  Bring a large pot of water to a boil.  Drop noodles into the pot and cook for 1 minute.  Remove, sprinkle with a little sea salt, and drain in colander.  Do not cook for more than a minute- the noodles will become soggy.  They just need a quick blanch.

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

New potatoes are freshly harvested from the ground and are uncured.  Leaving their thin skins on adds color, flavor and nutritional value to culinary dishes.  Combining these potatoes with butter, spices, and fresh herbs in a casserole make a great side dish.

Herb Scalloped Potatoes

Ingredients:
1 lb new potatoes
2 fresh torpedo onions (bulb only- reserve tops for another recipe or broth)
6 Tbsp salted butter, divided
½ cup flour (for gluten free options- use an all purpose blend or cassava flour)
1 tsp sea salt
¼ tsp black pepper
¾ tsp paprika
2 Tbsp + 1 tsp minced fresh herbs (dill, thyme, rosemary, sage, etc.)
2-3 cloves fresh garlic, minced
¼ cup parmesan cheese or nutritional yeast
2 cups milk (dairy or nondairy)

  • Preheat oven to 375°F.
  • Thinly slice potatoes. I used a mandolin set on 1/8 inch setting.

  • Thinly slice onions.
  • Use 1 Tbsp butter to grease baking dish. I used a 6 x 10 inch pan.
  • In the baking dish, layer half of the potatoes and then half of the onions.

  • Cut butter into thin slices and place 3 Tbsp on top of the onions.
  • In a medium bowl, mix flour, sea salt, black pepper, paprika, 2 Tbsp fresh herbs, garlic, and parmesan cheese or nutritional yeast.
  • Sprinkle half of the flour mixture into the baking dish on top of the onions and butter.
  • Layer the rest of the potatoes, then the rest of the onions, then the rest of the butter (2 Tbsp), and finally the remaining flour mixture.

  • Slowly add milk to the dish.
  • Cover with foil and bake for 45 minutes.
  • Remove foil and bake for an additional 15 minutes.
  • Broil for 3-5 minutes to crisp top. Remove from oven and let stand for 5 minutes.
  • Top with remaining 1 tsp fresh herbs and a few sprinkles of paprika before serving.

Notes:
*To make dairy free- use vegan butter, nutritional yeast, and dairy free milk.
*Can prepare in advance and refrigerate before cooking.
*Leftovers reheat really well.

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

It’s summer squash season and we are seeing a variety of this summer fruit appear in our shares each week.  You can grill it, add it to stir fries, roast it, eat it raw, and even make baked goods with it.  I wanted to create a recipe using the summer squash that was different and unique.  So here it is- quick pickled summer squash!  This recipe is a way to preserve the squash and make a condiment that works wonderfully for summer barbecues and cookouts.  The pickled squash is amazing on hot dogs and burgers, on sandwiches or wraps, or even on top of tacos, a fresh salad or scrambled eggs.

Quick Pickled Summer Squash Ribbons

Ingredients:
2 small to medium sized summer squash (any variety works)
1 Tbsp sea salt
6 cloves fresh garlic
20 peppercorns
Optional: 6-8 slices jalapenos or ½ tsp red pepper flakes
2 cups apple cider vinegar
1 tsp ground turmeric
2 tsp ground mustard

  • Cut the squash into long ribbons. I used a mandolin set to 1/16 inch (you don’t want it so thin it’s like paper).
  • Line two large cookie sheets with paper towels. Lay the ribbons on the towels in a single layer.

  • Sprinkle squash ribbons with sea salt and allow to sit for 1 hour.
  • Gently dab the tops of the ribbons with a paper towel to soak up the moisture that has “sweated” out.
  • Place ribbons in two medium glass jars. I used 2 pint size jars.

  • Thinly slice the garlic and divide evenly among the jars.
  • Divide the peppercorns among the jars.
  • Optional- if you want to add a little heat, feel free to add a few slices of jalapeno (3-4 per jar) or some red pepper flakes (1/4 tsp per jar).
  • In a medium saucepan, combine the apple cider vinegar, turmeric, and ground mustard. Bring to a boil.  Reduce to a simmer and cook for 3-5 minutes.  Allow to cool for a few minutes.
  • Pour warm vinegar mixture into each jar. Cover and allow to completely cool on the counter.  Once cool, refrigerate for 24 hours.
  • Enjoy!

Notes:
*Feel free to cut this recipe in half using only 1 summer squash.  Just use half of the remaining ingredients.
*These store well in the refrigerator for many weeks (if you can resist eating them for that long).

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