Recipes

19 Sep

Posted at 11:19h in Recipes by
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Fall is slowly rolling in and we can see hints of it on the farm- squash, pumpkins, root vegetables, greens, and more.  Roasting the delicata squash, red radishes, and fingerling potatoes to put on top of the beautiful arugula creates a vibrant autumn salad that is full of flavor.

Autumn Harvest Salad

Ingredients:
2 delicata squash
6-7 red radishes
2 cups fingerling potatoes
1 onion
2 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp garlic powder
1/8 tsp cayenne pepper
½ lb arugula (or salad greens)

Toasted Pumpkin Seeds:
½ cup pumpkin seeds
½ Tbsp olive oil
½ Tbsp maple syrup
1/8 tsp sea salt

Dressing:
1/3 cup apple cider vinegar
2/3 cup olive oil
1 Tbsp maple syrup
½ tsp sea salt
¼ tsp black pepper
Pinch cayenne pepper
4 cloves roasted garlic**

  • Prepare all produce.
    • Delicata squash- Slice into ½ inch thick rounds. Remove seeds and discard.
    • Radishes- Remove stems and slice into ¼ inch thick rounds.
    • Potatoes- Slice into ½ inch thick rounds.
    • Onion- Peel skin. Slice into ½ inch thick rounds.

  • Place squash, radishes, potatoes, and onions in large bowl. Add oil and seasonings.  Toss to coat.
  • Transfer the produce to a large baking sheet. Spread into a single layer.  Bake for 25 minutes, flipping after 15 minutes.

  • While the vegetables are roasting, prepare the pumpkin seeds. In a small bowl, mix the seeds with the oil, maple syrup, and salt.  Spread onto a small baking sheet in a single layer.  Roast in the oven (425°F) for 3-4 minutes.  Remove and let cool.

  • Prepare dressing by mixing all ingredients in a blender until well combined.
  • **To roast a bulb of garlic (for dressing)- slice off the top stem and a little bit of the bulb to expose the top of the cloves.  Drizzle on ½ tsp of olive oil.  Place in foil and close it around the bulb.  Bake at 425°F for 30 minutes. Once cool enough to handle, the roasted cloves will squeeze right out of the papery bulb.

  • Place the arugula in a large bowl or on a serving platter. Top with roasted vegetables (can be served warm or allowed to cool first).

  • Sprinkle with toasted pumpkin seeds.  Drizzle on the dressing.
  • 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

05 Sep

Posted at 10:51h in Recipes by
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Fresh herbs can be used in a variety of ways.  Most often they can replace their dried counterparts in any recipe.  I prefer to use fresh herbs when they are available and the farm offers so many wonderful options both in our shares and in the pick-your-own herb boxes- fresh basil, cilantro, thyme, lemon verbena, marjoram, etc.  This week’s recipes showcase three different ways to use fresh herbs.

Herb Salt

Ingredients:
1 cup sea salt
1 cup fresh herbs (leaves only), packed

  • Clean and dry herbs.
  • Combine salt and herb leaves in a food processor. Process until the herbs are very finely chopped.
  • Preheat oven to 200°
  • Transfer salt and herb mixture to a parchment lined baking sheet. Spread into a thin layer.

  • Bake for 20 minutes. Stir and return to oven for 15-20 minutes more.
  • Remove and make sure the herb salt is nice and dry.
  • Allow to cool on counter. Once cool, break up any areas that got stuck together.  Store in an airtight container.
  • Use herb salt to season vegetables, proteins, pizza, pastas, and even popcorn!

 

Herb Oil

Ingredients:
½ cup fresh herbs, packed
1 cup olive oil
Glass jar with lid

  • Clean and dry herbs.
  • Pack herbs into the glass jar.
  • Pour in the olive oil and make sure all of the herbs are covered. You can add more oil if you need to.
  • Cover and allow to sit for at least two weeks.

  • Once the oil has infused for a few weeks, strain. The herbs can be thrown out and the oil can be stored in an airtight container.
  • Herb oils can be used in salad dressings, marinades, or as a dipping sauce for bread.

 

Basil Dipping Oil

Ingredients:
1 cup fresh basil leaves
2 cloves garlic
1 cup olive oil
½ tsp red pepper flakes
½ tsp sea salt

  • Clean and dry basil.
  • Place all ingredients in a food processor. Process until garlic cloves and basil are finely chopped.
  • Pour onto a shallow plate and use as a dipping sauce for fresh bread or serve as a sauce on your favorite pasta.

 

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 Aug

Posted at 12:12h in Recipes by
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The sugar cube cantaloupes are full of flavor and offer a unique spin on this salsa recipe.  It combines the tasty cantaloupe with red onion, garlic, yellow pepper, cherry tomatoes, and hot pepper in a refreshing summer salsa.

Cantaloupe Salsa

Ingredients:
2 cups cantaloupe, cubed
½ cup red onion, finely chopped
2 cloves garlic, crushed
1 yellow pepper (stem and seeds removed), chopped
1 cup cherry tomatoes, quartered
1 small hot pepper (seeds and flesh removed), finely chopped
1 lime (juiced), plus 1 tsp zest
1 tsp sea salt

  • Prepare all produce.
  • Place cantaloupe, red onion, garlic, yellow pepper, cherry tomatoes, hot pepper, lime juice, lime zest, and sea salt into a large bowl. Mix well.
  • Serve with chips or as a topping for fish or chicken.
  • Refrigerate in an airtight container.

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 Aug

Posted at 11:47h in Recipes by
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Fall is in the air and back to school is just around the corner, and the summer season of watermelons is winding down, but we’re not ready to say goodbye just yet. Kick your feet up, grab your glass and celebrate summer with either of these two delicious beverages- a watermelon limeade or a frozen watermelon margarita.

Watermelon Limeade

Ingredients:
6 cups cubed watermelon (seedless)
½ cup lime juice
½ cup water
¼ cup sugar
Garnish- watermelon slices, lime wedges

  • Place watermelon cubes and lime juice in a blender. Blend on high for a couple of minutes.
  • Strain mixture. Place juice in a large pitcher.
  • Place water in a small pot on stovetop and bring to a boil. Remove from heat and add in sugar. Stir until it is dissolved.
  • Add the sugar water to the watermelon juice and mix to combine.
  • Serve over ice.
  • Garnish with a slice of watermelon or lime wedge.

 

Frozen Watermelon Margarita

Ingredients (for 3-4 servings):
4 cups frozen watermelon
1/2 cup tequila
1/4 cup  triple sec (I used Cointreau)
1/3 cup fresh lime juice
2-3 tbsp. Bluestem Botanicals Triple Mint Simple Syrup, to taste
1 heaping cup ice
salt for rim (I used a homemade herb salt from a Bluestem Botanicals cocktail kit)

  • Cut up your watermelon and freeze on baking sheets for at least 6 hours.
  • Add watermelon, tequila, triple sec, lime juice, simple syrup and ice to a blender.
  • Blend until smooth
  • Pour into salted rim glass and serve with a watermelon wedge.

 

 

 Frozen Margarita recipe and photos by Tricia Borneman.

Watermelon Limeade 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

 

15 Aug

Posted at 09:49h in Recipes by
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A poke bowl is a classic Hawaiian dish with a pop of red color that traditionally comes from cubed, raw marinated ahi tuna. The word poke means chunk in Hawaiian, and the chunks are typically seafood- whether tuna, salmon, hamachi, or octopus. I was inspired by the farm to use chunks of fresh picked watermelon for a vegan version of a traditional poke dish. As an added bonus, poke also features fresh edamame beans, which are also currently being harvested at the farm.

Watermelon Poke Bowl

Ingredients:
4 cups cubed watermelon (seedless)
3 Tbsp soy sauce or coconut aminos
2 Tbsp toasted sesame oil
2 tsp rice vinegar
4 cups cooked rice or quinoa
2 sweet peppers
1 sweet onion
1 quart edamame beans
1 cucumber
1 avocado
2 Tbsp sesame seeds

  • Place cubed watermelon on paper towel lined sheet pan. Place paper towels over top and allow to sit for 30 minutes to remove some of the moisture from the watermelon.  After 30 minutes, place watermelon cubes in a medium bowl.
  • In a small bowl, combine soy sauce, sesame oil, and rice vinegar. Whisk to fully combine and then pour over watermelon.  Toss to coat the watermelon and allow to marinate for 30 minutes.

  • Prepare toppings-
    • Sweet peppers: remove stem and seeds; cut into rounds
    • Sweet onion: peel and thinly slice using mandolin
    • Edamame beans: clean pods by removing the stem; place in a small pot of boiling water; boil for 5 minutes (they should turn bring green); remove from water and allow to cool for a couple of minutes; gently squeeze the pods and the beans will come out easily; place in a small bowl and sprinkle with a little sea salt
    • Cucumber: peel and slice in half; using a spoon, remove the seeds; slice into half moons
    • Avocado: remove seed and skin; thinly slice

  • Assemble bowls-
    • Place rice or quinoa in bottom of bowl.
    • Top with marinated watermelon cubes, sweet pepper rounds, sweet onion slices, edamame beans, cucumbers, and avocado slices.
    • Sprinkle sesame seeds on top.
    • You can also drizzle on some extra soy sauce or some of the marinade from the watermelon.
  • Enjoy!

08 Aug

Posted at 10:28h in Recipes by
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The farm has been harvesting eggplants steadily since June. If you are looking for a fresh idea for what to do with this classic vegetable besides eggplant parm or grilled eggplant, this vegetarian dish is for you. Roasted and then combined with fresh onion, garlic, and basil- these “meatballs” are full of flavor.  They can be served alone or with a homemade tomato dipping sauce.

Eggplant “Meatballs”

Ingredients:
2 medium eggplant- peeled and cubed (approximately 5 cups once cut)
2 Tbsp olive oil
½ cup sweet onion- finely chopped
2-3 garlic cloves- finely chopped
¼ cup fresh basil- finely chopped
1 egg
¼ cup grated parmesan cheese
¾ tsp sea salt
½ tsp black pepper
1 cup breadcrumbs

  • Preheat oven to 375°
  • Prepare the eggplant and place in a large bowl. Drizzle olive oil over eggplant and toss to coat.
  • Spread cubed eggplant onto a large baking sheet. Roast in the oven for 20 minutes.

  • Remove from oven and allow to cool to room temperature.
  • Once cool, place the roasted eggplant, onion, garlic, and basil into a food processor. Pulse until eggplant is finely chopped and everything is well combined.
  • Add egg, parmesan cheese. salt, and pepper. Pulse again to mix all ingredients.
  • Remove mixture from food processor and place in a medium bowl. Add half of the breadcrumbs and mix well.  Slowly add the second half of the breadcrumbs, mixing well with each addition.
  • Roll into about 1-inch balls and place on parchment lined baking sheet. This makes about 2 dozen balls.

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

01 Aug

Posted at 10:25h in Recipes by
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A simple pasta salad is a great side to any grilled meal.  It also is a delicious addition to lunches or picnics.  This recipe is versatile and you can change the vegetables you use in the salad based on what is available at the farm.

Summer Pasta Salad

Ingredients:
12-16 ounces cooked pasta
1 pint cherry tomatoes, cut in half
2 kirby cucumbers peeled and sliced
2 cubanelle peppers, diced
¼ cup chopped fresh basil
½ cup avocado or olive oil
2 Tbsp balsamic vinegar
¼ cup apple cider vinegar
1-2 cloves garlic, crushed
1 tsp sea salt
½ tsp black pepper
1 tsp honey (optional)

  • Cook pasta according to instructions and allow to cool. Place in large bowl.
  • Once pasta is cooled, add tomatoes, cucumbers, peppers, and basil.
  • In small bowl, combine oil, balsamic vinegar, apple cider vinegar, garlic, salt, pepper, and honey (if using). Mix well.  Pour over pasta and vegetables.  Toss to coat.
  • Enjoy immediately or refrigerate and serve later.

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

 

25 Jul

Posted at 11:02h in Recipes by
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A light, refreshing potato salad pairs well with any protein.  This salad requires roasting the potatoes instead of the typical boiling and then is dressed with a vinaigrette and fresh herbs.  It can be served warm or cold.

Fresh Herb Potato Salad

Ingredients:
2 lbs new potatoes
¼ cup olive oil, plus 1 Tbsp (divided)
2 Tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp lemon juice
½ tsp sea salt
1/8 tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
3-4 Tbsp fresh herbs of your choice, finely chopped (chives, parsley, thyme, basil, dill, marjoram, etc)

  • Wash and cut the potatoes into ½- ¾ inch pieces (if using fingerling potatoes, slice larger potatoes lengthwise than cut again into your ½-inch pieces). Place the cut potatoes into a bowl and toss with 1 Tbsp of olive oil.
  • Preheat oven to 400° Move the potatoes to a parchment lined baking sheet.

  • Bake for 40 minutes. Stir halfway through baking time.
  • In a small bowl, mix ¼ cup olive oil, vinegar, mustard, lemon juice, and spices. Whisk well to combine and set aside.
  • Chop the fresh herbs and set aside.

  • Once the potatoes are done roasting, remove from oven and transfer to a bowl. Add the vinaigrette and chopped fresh herbs.  Mix well.
  • Serve warm or refrigerate and enjoy chilled.

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

18 Jul

Posted at 09:56h in Recipes by
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This grilled tomatillo salsa is the first thing I make when tomatillos are in season.  It is fresh and easy.  Salsa verde is delicious as a dip with chips, served atop a Mexican inspired rice bowl, tacos or burritos, or even on breakfast eggs.

Grilled Salsa Verde

Ingredients:
5-6 medium tomatillos
1 large onion or 2 torpedo onions (bulb only)
1 lime
1 jalapeno pepper (or hot pepper of choice)
1-2 Tbsp olive oil
1 clove garlic
½ tsp sea salt
¼ tsp black pepper
4 sprigs fresh cilantro (optional)

  • Remove husks from tomatillos. Cut onions and lime in half.  Leave tomatillos and hot pepper whole.
  • Brush tomatillos, onions, lime, and hot pepper with oil.
  • Preheat grill. Turn to low and place produce on grill.

  • Cook for 4 minutes and then flip. Cook for an additional 4 minutes and then remove from heat.
  • Let cool.

  • Place the grilled tomatillos and grilled onions in the blender (or food processor).
  • Remove the stem and seeds from the hot pepper. Add the whole pepper to the blender or only half if you want less spice.
  • Squeeze the juice from the lime halves into the blender.
  • Add the garlic clove, salt, pepper, and cilantro (if using) to the blender.
  • Pulse to combine and break everything down. Keep the consistency chunky, do not over blend!
  • Refrigerate salsa and then serve with your favorite corn chips. 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

 

11 Jul

Posted at 11:39h in Recipes by
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Fresh beets can be used in a variety of ways- raw, pickled, roasted, boiled, or even grilled.  Using them raw in this salad, offers a refreshing, crunchy, and satisfying base that is both flavorful and packed with nutrition. You can use golden beets, which are a little sweeter, or red beets, which offer a traditional earthy beet flavor.

Raw Beet Salad

Ingredients:
1 bunch beets, peeled and julienned
1-2 tsp fresh chives, finely chopped
2 Tbsp olive oil or avocado oil
1 Tbsp apple cider vinegar
½ orange, freshly squeezed
½ lime, freshly squeezed
½ tsp orange zest
½ tsp lime zest
1 tsp honey
½ tsp sea salt
Pinch black pepper
½ cup crumbled goat cheese

  • Place julienned beets and chives in a medium bowl. (To julienne, first cut into rounds, then cut rounds into strips.)
  • In a small bowl, combine oil, vinegar, orange and lime juice, orange and lime zest, honey, salt, and pepper. Mix well to fully combine.

  • Pour dressing over beets and toss to coat.
  • Add crumbled goat cheese and gently mix.

  • Enjoy as a side or over a bed of greens.
  • Store in airtight container in the refrigerator for up to 3 days.

 

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