Recipes

Beets are full of essential vitamins and minerals and are a great addition to any meal.  They can be eaten raw and are delicious shredded into a slaw.  They can be roasted and served as a side to your favorite protein.  But one of my favorite ways to serve beets is pickling them.  This recipe gives you two options- pair them with some onions in a more traditional pickled beet recipe or combine with jalapenos and garlic for a spicy version.  I highly recommend trying both.  These pickled beets can be enjoyed straight out of the jar, on a salad, as a side, or even on a snack or charcuterie board.

Pickled Beets with Onions

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 cup onions, sliced thin

Pickled Beets with Jalapeno and Garlic

Ingredients:
5 medium beets
1 cup apple cider vinegar
1 cup water
1/3 cup honey
2 tsp sea salt
1 jalapeno, sliced thin (or use ½ for less spice)
3 cloves garlic, sliced thin

  • Clean beets. Leave whole with skin on. (Save the greens and add them to a soup or saute.)

  • Place beets in a pot of water. Bring to a boil.  Reduce to a simmer and cook until fork tender.  Cook time will depend on the size of the beets.  Smaller beets will take about 20 minutes and larger beets can take up to 45 minutes.
  • Once beets are fork tender, remove them from the pot and place in a bowl of cold water. Allow to sit for a minute or two.
  • Drain beets and peel off skin (it will rub right off). Also remove any stems that you left on.
  • Thinly slice beets (I used a mandolin set on the 3/16 setting) and place in a bowl.
  • If you are making the onion version, add those to the bowl with the sliced beets. If you are making the jalapeno and garlic version, add those to the bowl with the sliced beets.  Mix well and place in a 1-liter glass jar.
  • Combine apple cider vinegar, water, honey, and sea salt in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 3 minutes.
  • Pour liquid over the beet mixture. Allow to cool for 15 minutes.  Cover and refrigerate overnight.
  • Enjoy the next day or refrigerate for up to 3 weeks.

 

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

Dandelion greens always remind me of my father-in-law.  He used to send my husband outside when he was a child to gather these greens from their farm.  They would make a salad with a simple dressing of olive oil and lemon juice.  The beautiful dandelion greens we received in our CSA shares this week are the star of this recipe.  Paired with some crispy bacon and maple syrup, this is a perfect fall dish.

Ingredients:
6-8 oz bacon (1/2 cup once cooked and chopped)
1 medium onion
1 bunch dandelion greens
Pinch sea salt
1 ½ Tbsp maple syrup
1 tsp apple cider vinegar

  • Cook bacon in frying pan to desired crispiness. Remove and let cool on a paper towel lined dish.  Reserve bacon grease.
  • When bacon is cooled, chop into small pieces.
  • Peel onion and slice into rounds, then into fourths.
  • Heat 2 Tbsp reserved bacon grease in clean frying pan. Add sliced onions and cook for 4 minutes on medium heat.
  • Chop dandelion greens into 1-inch pieces.
  • Add dandelion greens and chopped bacon to frying pan with onions. Mix and cook an additional 2 minutes.
  • Remove from heat. Add salt, maple syrup, and vinegar.  Mix well.
  • 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 my favorite ways to serve turnips is to roast them, but I wanted to create a recipe that used them in a different way.  This dish features turnips that have been cooked and then pureed.  Top with some mushrooms and broccoli and this dish becomes a delicious blend of flavors and textures.

Pureed Turnips with Riced Broccoli and Sauteed Mushrooms

Ingredients:
2 lbs purple top turnips
2 Tbsp butter (or non-dairy substitute)
½ tsp garlic powder
1/8 tsp black pepper
¼ tsp sea salt

  • Wash turnips and cut into 1- inch cubes.
  • Fill large pot halfway with water. Bring to a boil.
  • Place cubed turnip pieces in water. Bring to a boil again and then reduce to a simmer.  Cook for 30 minutes or until turnips are fork tender.
  • Drain turnips. Place in blender or food processor with butter and seasonings.  Blend until smooth.
  • Place turnip puree in serving bowl. Top with riced broccoli and sauteed mushrooms or simply serve as a side.

Riced Broccoli

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped*
2 cloves garlic, minced
3 Tbsp water
1 cup broccoli crowns, finely chopped*

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and garlic.  Cook for 2 minutes.  Add water to deglaze the pan.  Add broccoli and cover.  Cook for 10 minutes.  Remove from heat and set aside.

*You can also put the onion and broccoli in a food processor and finely chop.

Sauteed Mushrooms

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped
1 cup Maitake mushrooms, finely chopped
Pinch sea salt

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and cook for 2 minutes.  Add mushrooms and salt.  Mix and allow to cook for 5 minutes.  Remove from heat and set aside.

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

Winter squash is in season, and is the star of this simple seasonal dish. This recipe calls for Kabocha squash- Blooming Glen Farm grow three different types- green, red or gray skinned. All are interchangeable, as are other winter squash varieties, such as acorn.  This recipe creates a full meal and easily reheats for delicious leftovers.

Ingredients:
1 kabocha squash
3 Tbsp avocado, olive oil, or sunflower oil
1 lb ground turkey**
1 medium onion, chopped
1 cup chopped kale
1 cup apples, peeled and chopped
½ tsp sea salt
½ tsp garlic powder
¼ tsp black pepper
2 Tbsp apple cider

  • Preheat oven to 400°F.
  • Cut a little bit off the top and bottom of the squash creating flat surfaces. Slice in half.  Remove the seeds and reserve for recipe.

  • Place squash halves in baking dish flat side down. Brush with 1 Tbsp oil.
  • Roast squash for 30 minutes.
  • While squash is cooking, heat 2 Tbsp oil in sauté pan. Add turkey and cook through.  Remove from heat and set aside.
  • Place cooked turkey, onion, kale, apples, sea salt, garlic powder, black pepper, and apple cider in a medium bowl. Mix to combine.
  • Remove squash from oven and fill each half with the filling. Cook for another 25 minutes.  If you have any extra filling, place in an oven safe dish and bake as well.
  • After squash is done cooking, remove from oven and top with roasted squash seeds (recipe below).
  • Enjoy!

**For a vegetarian/vegan option, use 2 cups cooked quinoa.

Roasted Kabocha Squash Seeds

Ingredients
Seeds from squash
1 Tbsp apple cider
¼- ½ tsp sea salt

Separate the seeds from the pulp.  Rinse well and drain.  Place in a bowl.  Add apple cider and sea salt.  Mix well.  Spread out on a baking sheet or cast iron skillet.  Roast in 400°F oven for 10-15 minutes.  Stir every 5 minutes.  Remove when seeds are dry and lightly browned.  These make a great snack, a crunchy topping for salads, or a garnish.

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

As the weather begins to cool, it is the perfect time to simmer some soup on the stove top.  This vegetable soup combines several of the items in our CSA shares this week, (and any stray zucchini you may have floating around your fridge).  Serve as a meal with a side of your favorite fresh bread and then heat up leftovers for lunch during the week.

Ingredients:
3 Tbsp olive oil or avocado oil
2 medium onions (red or yellow), chopped
4 large carrots, peeled and chopped (or sub in hakurei turnips)
2 cups diced potatoes (leave skins on)
3 large cloves garlic, minced
6 cups broth (bone broth- chicken or beef, or vegetable broth)
2 cups diced zucchini
¼ cup tomato paste
1 tsp sea salt
½ tsp black pepper
1 tsp dried parsley (or 1 Tbsp finely chopped fresh parsley)
½ head cabbage
Scallions, chopped (for garnish)
Jalapenos, sliced thin (for garnish)

  • Heat oil in large saucepan or Dutch oven.
  • Add onions and sauté for 3 minutes.
  • Add carrots, potatoes, garlic, and broth. Bring to a boil.
  • Reduce to a simmer, cover, and cook for 10 minutes.
  • Add zucchini, tomato paste, salt, pepper, and parsley. Cover and cook for 10 more minutes.

  • Finely shred cabbage. Reserve ¼ of the shredded cabbage for garnish.  Place the rest of the shredded cabbage into the soup.  Cook uncovered for 5 minutes.
  • Serve immediately.
  • Garnish with shredded cabbage, scallions, and/or jalapenos.

*I also finely chopped our Golden Oyster mushrooms from this week’s mushroom share from Primordia Farms.  I sauteed them in a little olive oil.  We used them as a garnish on the soup also.

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

We received peaches in our fruit shares from North Star Orchard this week, so it was the perfect time to create a peach barbecue sauce.  This sauce combines the beautiful peaches with produce from the farm.  It is the perfect sauce for grilled chicken breast, pork chops, ribs, or chicken wings.  For a vegetarian or vegan option, use it with jackfruit!

Peach Barbecue Sauce

Ingredients:
3 cups peaches (peeled, pitted, chopped)
1 cup sweet peppers, diced
3 cloves garlic, minced
½ cup yellow or red onion, diced
½ jalapeno pepper, diced **
1 ½ cups diced tomatoes (use fresh or canned/jarred)
½ cup honey or maple syrup
¼ cup apple cider vinegar
2 Tbsp coconut aminos* or soy sauce
½ tsp smoked paprika
1 tsp sea salt
½ tsp cayenne pepper

  • Combine all ingredients in a large saucepan.
  • Bring to a boil. Mix well.
  • Reduce heat. Simmer for 10 minutes uncovered.  Cover and simmer for 20 more minutes.  Stir often to prevent sticking/burning on the bottom of the pan.
  • Let cool.
  • Blend until smooth.
  • Use immediately, refrigerate for up to a week, or freeze.

**You may substitute the jalapenos for other hot peppers if you want.  This sauce is mild, so if you want more heat you will need to use hotter peppers or more jalapenos.

*Coconut aminos is a soy-free alternative to soy sauce.

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

This week I wanted to take some time to showcase all of the amazing hot peppers we have available.  No matter what level of heat you prefer, each week we have the option to pick a few hot peppers and add them to our share.  Jalapenos, Long hots, Cherry bombs, Habaneros, Serranos, and Poblanos were all available to us this week.  You can honestly use any of these in this recipe- but the spiciness will vary depending on the type of hot pepper you use.

The recipe below uses jalapenos, but feel free to substitute another hot pepper depending on your own preference.  If jalapenos are too spicy, use poblanos.  If jalapenos don’t provide enough heat, use cherry bombs or habaneros.

Hot Pepper Honey

Ingredients:
1 cup honey
2 jalapenos (or sub with another hot pepper)

  • Place honey in a medium saucepan.
  • Remove stems from jalapenos and slice into rounds. Place sliced jalapenos in with the honey.
  • Heat honey/jalapeno mixture to a low simmer. Allow to simmer for 30 minutes.  Mix every few minutes.  Do NOT boil.
  • Let cool for 1 hour. Reheat quickly just so that the honey is thinner and easier to strain.
  • Strain out the jalapenos and seeds. Place honey in sealed container and store in the refrigerator.
  • You can either throw out the jalapenos or save them and serve as a side. Because they simmered in the honey, they are now candied (still spicy but with a sweet twist).

 

*This Hot Honey can be used in so many different ways.  Pour it over a log of goat cheese and serve with some crackers.  Spread it over a bagel with cream cheese for a fun twist on this classic breakfast.  Add it to dressings or marinades for a sweet, but spicy flavor (see dressing recipe below).  Sweeten a refreshing drink or cocktail with it (see margarita recipe below).

Hot Pepper Honey Salad Dressing

Ingredients:
1/3 cup olive oil
4 Tbsp apple cider vinegar
1 Tbsp + 2 tsp hot honey (recipe above)
1 garlic clove, minced
½ tsp sea salt

  • Mix all ingredients together in a small bowl. Make sure the honey gets fully incorporated.  You can even blend the ingredients if you want.  Store in refrigerator until ready to use.

*We used this dressing over a salad of lettuce, spinach and thinly sliced radishes from this week’s share.

*Feel free to use this dressing as a marinade as well.  It pairs really well with chicken.

Spicy Margarita

Ingredients:
1 ½ cups lime juice
½ cup lemon juice
3 cups ice
1 cup water
¾ cup alcohol**
½ cup hot honey

For glass rims- 2 Tbsp lime juice, 3 Tbsp fine sugar (see below for suggestions)

For garnish- lime slices

  • Combine all ingredients in the pitcher of a blender. Blend well.
  • Get two small plates. Pour lime juice in one and fine sugar in the other.  You can use so many different sweeteners here- regular sugar, maple sugar, coconut sugar, monk fruit, etc.  Just make sure the sugar is fine.  You can throw it in a coffee grinder if you need to.
  • Dip the rim of each glass in the lime juice and then in the sugar.
  • Pour the blended margarita into the glasses. Garnish with lime slices.
  • This recipe makes a whole pitcher. Feel free to enjoy with friends.  You can also blend without the ice and refrigerate the mixture.  When ready to use, just add the ice, blend again, and serve.

**We prefer vodka, but traditional margaritas use tequila.  Either work fine.  If you want to make a non-alcoholic drink just substitute the alcohol for additional water (or you could use club soda instead).

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

Charcuterie Board, Snack Board, Food Board, Grazing Board…. whatever you want to call it! … a board or platter filled with delicious food is great for breakfast, lunch, dinner or even just a snack or appetizer.  It works for a small family, a couple, or even a big party.  Snack boards are adjustable, easy to throw together, and appeal to all ages.  With all of the beautiful food we have available at the CSA this season, I thought it would be fun to dedicate a post to the presentation of these foods in the style of boards or platters.

Creating a board is a very easy way to showcase the fruits and vegetables we receive each week.   Do you get the cheese share?  If so, what a perfect addition that would be.  How about the mushrooms?  Marinate or roast them and add to the platter.  What about the egg share?  Hard boil a few and slice them up to add to a board.

Here are a few ideas of ways to incorporate grazing boards…

  • Create a board for an at home date night. Pair with your favorite cocktail or glass of wine.
  • Make a snack board to serve to your children during virtual schooling.
  • Are you celebrating something special- perhaps a birthday, anniversary, award, or work achievement? Do it with a snack board.
  • Watching a sporting event on television- create a board to graze on while enjoying the game with your family.
  • Are you having a family movie night or game night? Create a board that can be snacked on throughout the evening.
  • Make a food board to celebrate a milestone in your children’s lives and pair with fresh lemonade or sun tea.

 

Why should you make a snack board or food platter?

  • It’s a way to share, connect, and enjoy spectacular food together.
  • It’s a fun way to liven up our pandemic era eating experience with our family!
  • Boards are fun to create and look at.
  • They can totally be a work of art, a creative way to serve food- providing different colors, textures, shapes, and flavors.
  • Boards provide lots of different choices.
  • Generally they don’t require cooking or very minimal cooking.
  • It’s a different way to serve food. Experiment and see what happens when you display food on a board instead of the usual serving dishes.
  • They can be made in advance so that you can enjoy the snack or meal together.
  • Boards offer lots of variety so that it is appealing to everyone- no matter what their choice of diet is and no matter what their age is.

 

Steps to creating a great board:

1. SELECT BOARD

Select your board or platter.  Think about how many people you will be serving.  This will help determine the size of your board.   You can use all sorts of materials- wood, marble, slate, stone, etc.  You can use an old cutting board, a large serving dish, or an antique tray.  You don’t need anything special.  Just a flat surface that will hold everything and display it all.

2. GATHER INGREDIENTS

The great thing about this is you can use what you have on hand- in your pantry, refrigerator, or freezer- or you can shop for specific items.

  • Vegetables- fresh vegetables, marinated vegetables, fermented or pickled vegetables, roasted vegetables
  • Fruit- fresh fruit, dried fruits
  • Nuts and Seeds
  • Breads, Crackers, Pretzels, Chips
  • Cheeses- hard cheeses, soft cheeses, cheese spreads, vegan cheeses
  • Spreads, Dips, Jams/Chutneys, Honey, Nut Butters, Mustards
  • Meats- thinly sliced
  • Other options- olives, chocolate

3. ASSEMBLE BOARD

You can keep it simple or get fancy and creative. If you are using any spreads or items that need to go in a bowl, do that first.  Place those on the board and then slowly add other items.  It’s a good idea to start with your largest items first so that you can work through the space you have.  Generally try to keep items on the platter bite size.

4. ADD UTENSILS

If you are keeping cheeses whole, you will want a small knife.  For dips and jams, you will want a small spoon.  Provide a small knife/spreader for spreads.  Make sure you have a utensil for each item that will need it.  You don’t want to put out one spoon and use it for all the spreads and jams.  Provide one knife for each cheese and one spoon for each jam.

5. GARNISH

Add fresh herbs or edible flowers if you want, but this is totally optional.

6. RELAX AND ENJOY

Think of a board as a blank canvas for you to display a snack or even a meal.  Take the beautiful produce we receive from Blooming Glen Farm, the fruit from North Star Orchard, the cheese from Valley Milkhouse or Birchrun Hills Farm, the eggs from Deep Roots Valley Farm, the mushrooms from Primordia Mushroom Farm, the honey from Heirloom Acres Honey and combine it all on a platter that showcases the amazing food we receive each week.  Create a grazing board, take a photo, post, and tag us (@bloomingglenfarm and @truyouessentials).  We cannot wait to see all of the platters you make!

The following past recipe posts would make a great addition to any board:

Tomato Jam- https://www.bloomingglenfarm.com/tomato-jam/

Ground Cherry Jalapeno Jam- https://www.bloomingglenfarm.com/ground-cherries-3-ways-jam-marinade-chocolate-covered/

Fresh Dill Vegetable Dip- https://www.bloomingglenfarm.com/vegetable-crudite-with-fresh-dill-dip/

Roasted Eggplant Dip- https://www.bloomingglenfarm.com/roasted-eggplant-dip/

Refrigerator Pickles- https://www.bloomingglenfarm.com/cucumber-salad-refrigerator-pickles/

Veggie Chips- https://www.bloomingglenfarm.com/veggie-chips/

Roasted Vegetable Chutney- https://www.bloomingglenfarm.com/grilled-tomatillo-salsa-and-roasted-vegetable-chutney/

Lemon Dill Hummus- https://www.bloomingglenfarm.com/fresh-herb-ideas-lemon-dill-hummus-or-basil-salt/

Butternut Squash Hummus- https://www.bloomingglenfarm.com/butternut-squash-hummus/

Fresh Chopped Salsa- https://www.bloomingglenfarm.com/fresh-chopped-salsa/

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

The organic sweet corn we have been receiving has been a wonderful addition to our CSA shares.  While it is fantastic just grilled or boiled and served as a side, it also makes a great addition to salsa.  Pair it with some peppers, onions, and tomatoes and it becomes a tasty appetizer or a great topping for fish or chicken.

Grilled Corn Salsa

Ingredients:
4 ears corn
1 medium onion
2 jalapeno peppers
2-3 sweet peppers


5 Tbsp olive oil, divided
1 cup tomatoes, chopped **
3 Tbsp lime juice
2 Tbsp apple cider vinegar
¼ tsp chili powder
½ tsp sea salt
¼ tsp black pepper
½ tsp garlic powder

  • Peel corn and remove silk. Remove skin from onion and cut off top and bottom.
  • Rub 2 Tbsp olive oil on corn, jalapeno peppers, sweet peppers, and onion.
  • Heat grill to 375-400°F.

  • Grill the corn, jalapeno peppers, sweet peppers, and onion. Rotate produce every few minutes.  Remove jalapeno peppers, sweet peppers, and onion after 8-9 minutes of cooking.  Remove corn after 20 minutes of cooking.
  • Let vegetables cool.
  • Remove corn kernels from husks and place in large bowl. Remove seeds and stems from sweet peppers and jalapeno peppers.  Chop peppers and place in bowl.  Dice onion and place in bowl.  Add tomatoes to bowl and mix.

  • Mix lime juice, apple cider vinegar, 3 Tbsp olive oil, and spices in small bowl. Mix well and pour over vegetables.
  • Allow to marinate at least 30 minutes before serving.
  • Store in the refrigerator for up to a week.
  • Serve with chips or pair with a chicken or fish dish.

**You can use any kind of tomato for this recipe- beefsteak, Roma, heirloom, or cherries.

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

Nothing says summer like a ripe juicy tomato!  Eating a handful of cherry tomatoes is one of my favorite snacks and fresh tomato salads are always a welcome addition to our dinner table.  But I wanted to create something different that showcased the beautiful tomatoes we receive in our CSA shares.  This tomato jam was enjoyed by our whole family- even the little ones that claim they don’t like tomatoes!

Tomato Jam

Ingredients
1 ½ lbs tomatoes**
½ medium onion, chopped
1 Tbsp fresh basil, packed
¼ cup honey
2 Tbsp lemon juice
½ tsp sea salt

  • Place all ingredients in food processor. Pulse to combine and break down.
  • Transfer tomato mixture to a large saucepan.
  • Bring to a boil. Allow to boil for 8-10 minutes or until mixture reduces by half.  Be sure to stir often to prevent burning.
  • Reduce to simmer and cook for an additional 6-8 minutes until the mixture becomes the consistency of jam.
  • Let cool.
  • Store in an airtight container in the refrigerator for up to a week.
  • Use the jam with cheese and crackers, on fish or chicken, on top of a burger, or even on a sandwich or grilled cheese.

**You can use any kind of tomato for this recipe- beefsteak, Roma, heirloom, or cherries.  Cook time will vary slightly due to the moisture content of the tomatoes.

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