apple Tag

25 Jun

Posted at 10:31h in Recipes by
1 Like

Turn fennel into a crisp, flavorful summer salad with this simple, versatile side dish. It pairs beautifully with apples and makes an excellent accompaniment to any grilled protein.

Fennel Apple Salad

Ingredients:
2 medium apples
1 fennel bulb
½ onion
2 sprigs fresh parsley
1 garlic scape

Dressing Ingredients:
3 Tbsp olive or avocado oil
2 Tbsp vinegar (white wine or apple cider vinegar work great)
1 lime, juiced
2 Tbsp honey*
½ tsp sea salt
Pinch black pepper

  • Prepare produce.
    • Apples- julienne (slice into matchsticks)
    • Fennel bulb- thinly slice on the lowest setting of the mandolin; leave the bottom of the bulb on and use that to safely slice
    • Onion- thinly slice on lowest setting of the mandolin
    • Parsley- finely chop
    • Garlic scape- finely dice
  • Combine all produce in a large bowl and mix.
  • In a small bowl, combine dressing ingredients. Mix well and pour over produce.  Toss to coat.
  • Enjoy!

*I highly recommend trying this recipe with the hot pepper honey!  It is amazing.  Hot Pepper Honey – Blooming Glen Farm

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

24 Oct

Posted at 08:15h in Recipes by
1 Like

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

Fall Squash Soup

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

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

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

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com