Recipes

Last week we received the first spaghetti squash in our CSA shares.  Along with the squash, this recipe incorporates eggs, shishito peppers, garlic, cherry tomatoes, and basil.

Spaghetti Squash Egg Nests with Roasted Shishito and Tomato Sauce

Ingredients
1 spaghetti squash
2 Tbsp olive oil
¼ tsp sea salt
1/8 tsp black pepper
¼ tsp garlic powder
Eggs, poached
Roasted Shishito and Tomato Sauce (recipe below)
Fresh basil leaves, for garnish

  • Preheat oven to 400°F.
  • Cut the ends off the squash and slice into 1-inch rounds. Remove the seeds and lay on a baking sheet.

  • Brush both sides of squash with olive oil and sprinkle with salt, pepper, and garlic powder.
  • Bake for 25 minutes.
  • Remove from oven and allow to cool for a few minutes.
  • Remove skin of squash and shred the inside with a fork. Place in bowl.
  • Grease a muffin tin with oil or cooking spray. Divide the spaghetti squash into 12 sections of the muffin tin.  Press down the center of each “nest”.

  • Bake for 10 minutes. Then broil for 3-4 minutes or until tops are lightly browned.
  • Gently remove the spaghetti squash “nests” and place on a serving plate. Extra “nests” can be covered and refrigerated or frozen.
  • Poach eggs, drain, and place on top of each nest.

  • Drizzle or pour the Roasted Shishito and Tomato Sauce over each “nest”. **
  • Garnish with fresh basil leaves.
  • Enjoy!

**If you have extra Creamy Avocado Sauce from last week’s recipe, that would also work well on top of the poached eggs and spaghetti squash nests.

Roasted Shishito and Tomato Sauce

Ingredients
12 shishito peppers
12 cherry tomatoes
3 cloves garlic, skin on
¼ cup + 2 tsp olive oil (divided)
½ tsp sea salt (divided)
1/8 tsp black pepper
4 large basil leaves

  • Preheat oven to 400°F.
  • Put shishitos, tomatoes, and garlic in a bowl. Add 2 tsp oil, ¼ tsp salt, and pepper.  Toss to coat.
  • Place in baking dish or pan.
  • Roast for 20 minutes.
  • Remove from oven. Remove stems from shishitos and skin from garlic.
  • Blend roasted shishitos, garlic, and tomatoes with basil, ¼ cup oil, and ¼ tsp salt.
  • Store in 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

What a beautiful bounty we have this week in our CSA shares!  We certainly won’t have any trouble eating the rainbow as we incorporate all of the amazing produce from the farm.  This week’s recipe highlights the cubanelle and sweet peppers we received, but also incorporates the sweet onion, tomatoes, corn, and basil from our shares.  Enjoy!

Stuffed Peppers with Creamy Avocado Sauce

Ingredients:
6 cubanelle or sweet peppers (or add in a poblano for the heat lovers in your household)
1 Tbsp olive oil or avocado oil
½ sweet onion, chopped
2 cloves garlic, minced
1 lb ground turkey or ground beef**
1 cup chopped tomatoes (I used cherry tomatoes, but use whatever kind you have on hand)
2 ears corn
½ tsp sea salt
¼ tsp black pepper
Creamy avocado sauce (recipe below)

  • Preheat oven to 350°F.
  • Lay peppers lengthwise. Cut off the top third of the pepper and remove the seeds.  Dice the pepper pieces that you just removed and set aside.

  • Place oil in frying pan and heat. Sauté onion for 3 minutes on medium heat.  Add garlic and cook for another minute.
  • Add ground turkey or ground beef and cook through, about 6-8 minutes.
  • Remove corn kernels from the cobs.
  • When meat is cooked through, add corn and diced peppers. Cook for 2 minutes.
  • Puree half of the tomatoes.
  • Add chopped tomatoes, tomato puree, salt, and pepper to meat mixture. Mix to incorporate and remove from heat.
  • Place peppers in baking dish and fill with meat mixture.
  • Bake for 25 minutes.
  • Drizzle with creamy avocado sauce before serving.

**For a vegetarian or vegan option, eliminate ground turkey/beef and replace with 2 cups cooked quinoa.  Sauté the onions and garlic as noted above and then add the quinoa.  Then add the corn and diced peppers and follow the remainder of the steps.

Creamy Avocado Sauce

Ingredients:
1 avocado, peeled and seed removed
1 ½ Tbsp lemon juice
1 clove garlic
1 Tbsp olive oil
¼ tsp sea salt
1 Tbsp fresh basil
½ cup water
** optional- add a ¼ to ½ a jalapeno to taste for extra kick. Remove seeds and inner flesh for less heat.

  • Place all ingredients in blender. Blend until smooth.
  • If sauce is too thick, add a little bit more water.
  • Store in airtight container 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

Cherry tomatoes, plum tomatoes, heirloom tomatoes, and beefsteak tomatoes… oh my!  There are so many amazing things we can do with tomatoes.  They can be the star of a meal or a delicious side.  Eat them as is, add them to salads, can them, make sauce, or create this delicious soup.

Roasted Tomato Soup with Basil Oil and Fried Zucchini Noodles

Ingredients:
3.5- 4 lbs fresh tomatoes
2 medium onions, peeled and quartered
1 pepper (green bell or sweet cubanelle), halved and seeds removed
1 medium summer squash (zucchini or yellow squash), roughly chopped
6 cloves garlic, with skin on
3 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
6 basil leaves
Basil oil (recipe below)
Fried zucchini spirals (recipe below)

  • Preheat oven to 400°F.
  • Slice tomatoes into quarters or eighths if they are really big.
  • Place tomatoes, onions, pepper, summer squash and garlic in a large bowl. Add olive oil, salt, and pepper.  Toss to coat.
  • Place tomato mixture on baking sheet.

  • Roast for 25-30 minutes. Vegetables should be fork tender.
  • Allow to cool for a few minutes. Remove the skin from the garlic cloves.
  • Transfer mixture to blender, including juices on baking sheet. Add basil.  Process until smooth.  You may need to process in two batches.
  • Serve immediately or place in large saucepan and reheat later.
  • To serve, ladle soup into bowls. Drizzle on basil oil and top with fried zucchini spirals.
  • Soup can be stored in the refrigerator for up to a week. It also freezes well.

Basil Oil

Ingredients:
¼ cup basil leaves, packed
2 Tbsp olive oil
Pinch sea salt

  • Place boiling water in a bowl. Quickly blanch basil leaves (about 10 seconds) and then pat dry.
  • In food processor or blender, combine basil leaves, salt, and olive oil. Process well.

Fried Zucchini Spirals

Ingredients:
½ zucchini
½ cup avocado or coconut oil
Sea salt

  • Spiralize zucchini. If you don’t have a spiralizer, you can thinly slice strips of zucchini.  Place between paper towels to remove some of the water.
  • Heat oil in small saucepan.
  • When oil is hot, fry zucchini. Place one spiral in the oil to make sure it is hot enough.  Process the spirals in small batches for about 6 minutes each.  When done, the zucchini spirals should be crunchy.
  • Lay on paper towels and sprinkle with sea salt.

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

Ground Cherries are such a fun fruit to work with.  This from Farmer Tricia, “These sweet tart little fruits are in the nightshade family (along with tomatoes, peppers, eggplants and potatoes). The fruit is encased in a tan paper wrapper, like a tiny tomatillo. You DO NOT eat the wrapper, just the golden fruit inside (it may be greenish, but the more yellow/golden the sweeter it will be). The flavor is definitely not tomatoey, there is more the suggestion of pineapple perhaps? You be the judge!” This recipe features them in a sweet treat that is super easy to make.

Ingredients
1 cup ground cherries, husks removed
1 Tbsp salted butter
1 ½ Tbsp honey
1 puff pastry, thawed**
1 egg
2 tsp maple sugar (or other granulated sweetener)
1 Tbsp coconut oil

  • Preheat oven to 400°F.
  • Grease muffin tin with coconut oil.
  • Roll out puff pastry. Cut into 9 squares.
  • Gently push the squares into the greased muffin tin.

  • In a small saucepan, combine ground cherries, butter, and honey. Heat through and simmer for 10 minutes.  If the mixture is dry, add a tablespoon of water to prevent burning.  The cherries will release their juices as they cook.
  • Remove cherry mixture from heat and allow to cool.
  • While mixture is cooling, bake puff pastries for 8 minutes.
  • Remove from oven and let rest for 5 minutes. Push down the center of the pastries.
  • Mix egg in small bowl. Brush egg on pastries and then sprinkle with sugar.
  • Spoon 1 Tbsp of cherry mixture into the center of each pastry.
  • Bake for an additional 5-10 minutes until pastries are golden.
  • Best if served warm. Enjoy!

**Feel free to make your own puff pastry if you have a great recipe, but they sell puff pastry usually in the frozen section of the grocery store.  I was able to find a gluten free puff pastry that we used for this recipe.

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

Quinoa is a versatile grain that is often considered a superfood.  It is a great source of protein, fiber, and other essential vitamins and nutrients.  This week we received a variety of farm fresh produce that pairs well with quinoa and creates a colorful salad that is full of flavor.

Salad Ingredients:
1 cup quinoa
2 cups water
½ pint cherry tomatoes, sliced in half
1 cup carrots, peeled and chopped
½ yellow summer squash, seeds removed and chopped
2 Kirby cucumbers, seeds removed and chopped
1 green bell pepper, chopped
½ torpedo onion, thinly sliced
½ jar kalamata or black olives, sliced in half (optional)

Dressing Ingredients:
¼ cup olive oil
¼ cup red wine vinegar
1 Tbsp lemon juice
¾ tsp sea salt
½ tsp garlic powder
¼ tsp black pepper

  • Rinse quinoa and drain.
  • Place rinsed quinoa and water in medium saucepan. Bring to a boil.
  • Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed.
  • Fluff cooked quinoa with a fork and allow to cool.
  • Prepare all produce and place in large bowl. If using olives, add them as well.  Add cooled quinoa and mix.
  • Mix dressing ingredients and pour over quinoa mixture. Toss to coat.
  • Best if allowed to marinate for at least 30 minutes before serving.
  • Refrigerate for up to 4-5 days.
  • Before serving, you can top with fresh chopped herbs like basil, chives, or parsley.

**Feel free to add diced, cooked chicken or chickpeas to this dish as well.  This is a great dish to bring for lunch, on picnics, or to potlucks.

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 we have the addition of some gorgeous Asian eggplant in our shares.  This long, thin-skinned variety is less bitter than others eggplant types and becomes creamy-tender with minimal cooking.  This recipe showcases the eggplant, along with the fresh basil.

Grilled Eggplant
Ingredients:
2 Asian eggplants, cut lengthwise in half
3 Tbsp olive oil or avocado oil
1/8 tsp garlic powder
1/8 tsp black pepper
¼ tsp sea salt
2 Tbsp fresh basil, chopped
2 oz goat cheese, crumbled (or use Valley Milkhouse Creamery’s “Clover” cheese from your cheese share)
Balsamic glaze, recipe below

  • Preheat grill to about 375°F.
  • Cut eggplant in half lengthwise.
  • Brush all sides of eggplant with oil.
  • Once grill is heated, place eggplant skin side up on the grill. Grill for 4 minutes.
  • Flip and grill other side for an additional 4 minutes.
  • Remove and place skin side down on serving dish.
  • Mix garlic powder, black pepper, and sea salt in small bowl. Sprinkle on eggplant.
  • Drizzle the balsamic glaze over the eggplant and then sprinkle on the chopped basil and goat cheese.
  • Enjoy!

Balsamic Glaze
Ingredients:
¾ cup balsamic vinegar
1 Tbsp honey

  • Pour vinegar and honey in saucepan. Heat to a boil, stirring often, and reduce to a simmer.
  • Simmer for about 10 minutes or until the mixture reduces and thickens a little. It is done reducing when it coats the back of the spoon.
  • Remove from heat and store in a glass jar in refrigerator. The glaze will thicken as it cools.

**If it gets too thick, you can heat and thin it out with a little water.

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

Cucumbers are a refreshing and welcome addition to our CSA shares!  There are so many amazing things you can make with cucumbers.  Simply slice them up and enjoy or use them in various recipes.  This week I have two wonderful recipes to share with you.  The first one is a family recipe for our cucumber salad.  It is a salad that has been passed on for generations, but I’m not sure a recipe was ever written down.  The second is an easy refrigerator pickle that can be ready in as little as 24 hours!

Cucumber Salad
Ingredients
5 Kirby cucumbers or 3 regular cucumbers
2 medium sweet onions or regular onions
6 Tbsp white vinegar
¼ cup olive oil
1 tsp sea salt
1 tsp honey
¼ tsp black pepper
¾ tsp garlic powder

  • Peel cucumbers. Thinly slice to about 1/16” or 1/8” on mandolin.  Place in large bowl.
  • Use the bulbs of the onions only. Cut bulb in half and then slice on mandolin (same thickness as cucumbers).  Place in bowl with cucumbers.
  • In small bowl, combine vinegar, oil, salt, honey, pepper, and garlic powder. Whisk well.
  • Pour dressing over cucumbers and onions. Mix well to coat.
  • Refrigerate until ready to serve.

Refrigerator Pickles
Fresh cucumbers + dill + garlic = the perfect blend for crisp, delicious pickles.  This recipe is easy and does not require canning.  Feel free to cut in half if you only want to make one quart jar. 

Ingredients
6-8 Kirby cucumbers (you can use other cucumbers, these are just my favorites for this recipe)
3 cups water
1 cup white vinegar
3 Tbsp honey
3 ½ Tbsp sea salt
5 tsp dried dill or 4-6 sprigs of fresh dill (I prefer fresh dill but sometimes only have dried on hand)
4 cloves fresh garlic

  • Clean two quart jars and lids.
  • Cut cucumbers into spears or rounds. Pack into jars.  The number of cucumbers needed varies depending on their size.  Cucumbers should be tightly packed.

  • Slice garlic and add 2 cloves per jar.
  • Add 2 ½ tsp dried dill to each jar or 2-3 sprigs of fresh dill to each jar.
  • In a medium saucepan, combine water, vinegar, honey, and sea salt. Bring to a boil and mix well.  Allow to simmer until honey and salt are dissolved.  Remove from heat and allow to cool to room temperature.
  • Pour liquid into each jar. Fill to the top.  Place lid on and gently flip upside down to mix.
  • Refrigerate for at least 24 hours.
  • Keep refrigerated. Best if eaten within 1 month.

**Optional: Add ½ tsp red pepper flakes to each jar or add fresh sliced jalapenos to give your pickles some spice.

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 weather getting warmer it seemed the perfect time to cook some simple food that can be good on its own, be packed for a veg heavy picnic, or work as the anchor for food off the grill.

Dandelion & Kale Caesar
This salad is perfect for packing because the hearty greens actually improve after being dressed, becoming more supple and absorbing the dressing. For this reason we make the tonnato creamier than regular caesar dressing. (*Tonnato is an Italian condiment often made with tuna, anchovies, olive oil, and mayonnaise or egg.)

Ingredients
1/2 bunch kale, cut into quarter inch ribbons, bottom stems removed
1 bunch dandelion, cut every two inches, bottom stems removed
1 6oz can of tuna, drained
1 yolk
1 oz white wine vinegar
.5 oz grated pecorino cheese, with more to garnish
1 tablespoon water
1 garlic clove
3 oz olive oil
salt and pepper
anchovy filets
crusty bread to serve

Place the yolk, grated cheese, vinegar, water, garlic, and half the tuna in a blender. Blend on medium speed until smooth, then stream the oil in. Season with salt and pepper. Place the greens and remaining tuna in a bowl, and dress well, seasoning aggressively with black pepper and salt. Place a piece of well toasted crusty bread on each plate or container you are using and place the dressed salad on top of it. Sprinkle some extra cheese and place over a few anchovy filets.

Genovese Pasta Salad

In Genoa, where basil pesto comes from, they enjoy their pasta with beans and potato. It’s delicious, but rather than hot, it makes a great salad (even better when the first cherry tomatoes come). Just like the Genovese, you can cook everything in one pot.

Ingredients
8 oz Orecchiette, or your favorite short pasta
1 bunch basil
1/4 bunch parsley
1 bunch garlic scapes, ends and flower heads trimmed
1 oz grated pecorino
1 clove garlic, crushed
1.5 oz sunflower seeds
4 oz olive oil
4 small potatoes, quartered
1/2 quart green or wax beans, trimmed
1/2 lemon

Bring a medium pot of water to a boil and salt aggressively. Add the pasta and cook according to the directions on the label. With 8 minutes to go, add the potato. With 1 minute to go, add the beans. Drain well and dress the pasta and vegetables in a little olive oil to prevent sticking. Heat a cast iron pan to smoking and place the scapes in. Add a shot of oil and let them char one minute, resist the temptation to move them, then turn, and let char another minute. Remove to a board, and let cool, then chop finely. Add the scapes, herbs, garlic, cheese, and seeds to a food processor. Blend thoroughly, then stream in the oil. Season with salt and dress the pasta and vegetables with it. Squeeze the lemon through and dress as soon as possible to eating.

Grilled Cucumber and Fennel, tahini dressing

Grilling cucumber brings out the vegetale notes, and makes it more nuanced, and somehow juicy, and the fennel adds good sweetness. Keeping the vegetables in large pieces helps them hold up.

Ingredients
1 cucumber, peeled
2 fennel bulbs
1 clove garlic, grated
2 Tbs. tahini
juice of 1/2 lemon
1/4 bunch of dill, chopped fine
2 Tbs. water
1 teaspoon smoked paprika, preferably from Coddiwomple Canning
2 oz olive oil
Sumac to garnish

In a bowl place the tahini and stream the olive oil in while continuously whisking. Next, add the lemon juice, and then the water until you reach the desired consistency. Add the grated garlic, paprika, and dill and season with salt. Cut off the fennel stalks and reserve for future use. Cut ends off the bulbs, then in half, and remove the out leaves. Cut the core out of the bulb in a ‘V’, leaving enough that the bulb stays intact. Cut the cucumber into quarters lengthwise, then slice away some of the seedy core to make a flat surface. Cut those pieces in half horizontally. Rub the vegetables with olive oil and season with salt. On a very hot grill, place the cucumber seed side down for one or two minutes until charred but still mostly raw. Remove and cool. Place the fennel cut side down on a less hot section, and cook until well grilled, and about half cooked. Remove and cool. Dress a plate with the tahini and place the vegetables over top. Give a liberal sprinkle of sumac and serve.

Minestrone

The first time my aunt went to visit our family in Italy each of our great aunts served her minestrone. More than 40 years later she refuses to eat it. I don’t suffer from the same affliction. Soup like this is restorative, and a great way to use the odds and ends left over from your CSA, plus the trimmings in broth, extra which can always be stored in the fridge for up to one week and frozen for no more than three months. We would serve it with a side of crusty bread or focaccia and a ball of mozzarella or burrata for a perfect lunch.

Ingredients
2 quarts vegetable broth (recipe below)
1 onion, small diced
3 cloves garlic, sliced
2 fennel stalks, sliced
1 squash, diced
1 cup peeled tomato and their juice, lightly crushed
1 cup dried beans, cooked ahead
1 cup kale, finely sliced
6 small potatoes, cut in half
1/4 bunch parsley, chopped
ground chili or chili sauce

In an instant pot, place all the trims from the vegetables for the week. Add a touch of oil and salt and turn on sauté . When you smell a bit of burning, and this is good!, add two quarts of water, seal, and pressure cook for 30 minutes. If you don’t have a pressure cooker, cook the vegetable bits in a heavy bottom pot until fragrant, then add the water and simmer for 70 minutes. Then strain the broth through a fine mesh sieve.

Sweat the onion and garlic on medium heat in some olive oil until translucent. Add a pinch of salt now, and every time you add an ingredient, to build the layers. Next add the fennel, and cook for one minute. Then the squash, potato, and kale, cooking until the kale starts to wilt. Then add the rest of the ingredients, bring to a boil, then cover and simmer on low for 20 minutes. Adjust the seasoning to your liking, and garnish with a splash of oil and some chili.

Palmer Marinelli is the Executive Director of Roughwood Table, an organization that uses heirlooms seed saving to shine a light on local foodways. Originally from Washington Crossing, he has been cooking locally for almost 20 years. 

This recipe showcases the potatoes, summer squash, and garlic scapes out of this week’s share.  Serve this as a side with dinner or make it part of your weekend breakfast buffet.

Ingredients:
½ medium yellow squash
½ medium zucchini
1 quart potatoes
½ cup salted butter, divided
¼ cup garlic scapes, chopped
½ tsp sea salt, divided
½ tsp black pepper, divided

  • Preheat oven to 375°F.
  • Using a mandolin, slice the yellow squash and zucchini into ¼ inch thick slices. Place in small bowl.
  • Slice the potatoes into 1/8 inch thick slices and place in a medium bowl.
  • Melt butter in small saucepan. Add 1 Tbsp melted butter to summer squash, sprinkle with salt and pepper, and toss to coat.  Add 2 Tbsp melted butter to potatoes, sprinkle with salt and pepper, and toss to coat.
  • Leave remaining butter in saucepan. Add garlic scapes and simmer for 2 minutes.
  • Blend butter and garlic scapes. Set aside.
  • Lightly butter baking dish (you can use an 8 inch square dish, or a 9 by 6 inch dish).
  • Layer potatoes and squash in baking dish (not flat, but upright). Fill dish but don’t overpack.
  • Pour butter and garlic scape sauce over vegetables.
  • Bake for 45-50 minutes. Potatoes should be fork tender.
  • Broil for 2 minutes to get the tops extra crispy.
  • Serve topped with fresh herbs or Parmesan cheese (if you can tolerate dairy).

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

Although it is fun to create new and unique recipes, sometimes it is great to just let the produce shine on its own.  This week’s share was filled with so many amazing vegetables that can be eaten raw.  Pair them with a nice dip and you have an easy appetizer or snack.

Crudité Ingredients:
1 bunch kohlrabi bulbs
1 small head broccoli florets
1 bunch hakurei turnips
1 pint sugar snap peas

 Dip Ingredients:
8 ounces sour cream or yogurt
8 ounces mayonnaise
2 ½ Tbsp fresh dill, finely chopped
¾ tsp onion powder
1 tsp garlic powder
1 tsp fresh parsley, finely chopped
2 tsp paprika
¼ tsp sea salt
¼ tsp black pepper
2 tsp scallions, finely chopped (for garnish)

  • Clean and chop vegetables. I left the sugar snap peas whole, chopped the broccoli into bite size pieces, sliced the turnips into thin rounds, and sliced the kohlrabi into rounds and then cut in half.  I did not peel the turnips or the kohlrabi.
  • Combine all of the dip ingredients in a medium bowl. Mix well.  Garnish with scallions.  Chill until ready to serve.
  • Store any leftover dip and vegetables in airtight containers 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