garlic Tag

23 Jul

Posted at 11:32h in Recipes by
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This refreshing, easy recipe highlights the best of summer produce—crisp cucumbers, juicy tomatoes, peppers, garlic, and fresh cilantro—for a colorful dish that is both bright and flavorful. Light citrus juice brings everything together, creating a vibrant shrimp ceviche that works beautifully as an appetizer, snack, or simple dish to share.

Shrimp Ceviche

Ingredients:
12 oz uncooked shrimp, peeled and deveined*
4 limes, juiced*
3 lemons, juiced*
½ large cucumber
1 large tomato
1 green bell or Cubanelle pepper
2 cloves fresh garlic
½ medium onion
¼ cup packed cilantro leaves
½ jalapeno pepper
1 tsp sea salt
½ tsp black pepper

  • Chop up the shrimp into small pieces and place in a medium glass bowl.
  • Juice the limes and lemons into a bowl. Strain to remove any seeds.  You should end up with about 1 cup of liquid.
  • Pour the juice over the raw shrimp, making sure it completely covers the shrimp, and allow it to marinate for 20 minutes.
  • While the shrimp is marinating, prepare all the other produce.
    • Cucumber- peel, remove seeds, and chop
    • Tomato- chop and strain to remove juices
    • Pepper- remove stem and seeds, dice
    • Garlic- mince
    • Onion- finely chop
    • Cilantro- finely chop
    • Jalapeno- remove seeds and finely dice
  • Place all produce in a large bowl.
  • Once the shrimp is done marinating, it should be pink in color. Add it, along with the juice, to the large bowl.  Add the salt and pepper.  Mix to combine everything.
  • Allow to sit for 10 minutes before serving.
  • Serve with tortilla chips.
  • Enjoy!

*Shrimp ceviche can be a delicious and refreshing dish, but it’s essential to be aware of the potential risks associated with consuming raw seafood. If you would like to use cooked shrimp, reduce the lemon and lime juice by half.  You can skip the step of marinating the shrimp.  Just add everything to a large bowl and mix to combine. OR see below, from https://www.chefsresource.com/faq/is-shrimp-ceviche-safe-to-eat/ :

*What is the safest way to prepare ceviche shrimp?

The safest way to enjoy ceviche is to blanch the shrimp in boiling water before the “curing” process. By quickly poaching the shrimp until they are just opaque, you eliminate the risk of pathogens while maintaining the snap and texture that defines a great ceviche.

Follow these steps for a safer preparation:

  1. Bring a pot of water to a rolling boil.
  2. Drop the shrimp in for 60 to 90 seconds until they curl into a “C” shape.
  3. Immediately plunge the shrimp into an ice bath to stop the cooking.
  4. Toss the chilled, par-cooked shrimp into your citrus marinade.

 

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

 

16 Jul

Posted at 11:46h in Recipes by
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Tender sautéed Swiss chard, savory onion and garlic, and gently baked eggs come together in this simple, flavorful dish.  It a delicious meal that pairs beautifully with crisp toast, roasted new potatoes, or your favorite breakfast side.

Swiss Chard Baked Eggs

Ingredients:
2 Tbsp olive oil or avocado oil
1 sweet onion (bulb and tops), finely chopped
2 cloves fresh garlic, minced
1 bunch Swiss chard, chopped
½ tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
4 eggs
1 Tbsp fresh parsley, finely chopped

  • Preheat oven to 375°F.
  • Heat oil in large frying pan. Reduce heat to medium.
  • Add onion and garlic. Cook for 2 minutes.
  • Add Swiss chard, salt, pepper, and smoked paprika. Mix and cook for 3 more minutes.
  • Place cooked chard mixture in a baking dish. I used an 8×11 inch dish that worked well.
  • Create 4 wells in the chard mixture using the bottom of a small cup or the back of a spoon.
  • Place one egg in each well. Sprinkle each egg with a pinch of salt, pepper, and smoked paprika.

  • Bake for 10-14 minutes until eggs are cooked to your liking.
  • Remove from oven and garnish with fresh parsley.

  • Serve immediately.
  • Enjoy!

Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach.  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

23 Oct

Posted at 08:37h in Recipes by
1 Like

The abundance of root vegetables this time of year makes this recipe a delicious addition to any meal.  Serve it with eggs for breakfast, on top of a salad or grain bowl for lunch, or beside your favorite grilled protein for dinner.

Roasted Root Medley

Ingredients:
4 medium potatoes
1 large sweet potato
3 beets, bulbs only
½ large kohlrabi
4 turnips, bulbs only
½ butternut squash, seeds removed
¼ cup olive or avocado oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder

*Recipe can be adjusted with whatever roots you have on hand.

  • Preheat oven to 375°F.
  • Prepare vegetables.
    • Potatoes, Sweet Potato, Beets, Kohlrabi, Butternut Squash- peel and dice into ½ inch cubes
    • Turnips- dice into ½ inch cubes (no need to peel)
  • Place all cubed vegetables into a large bowl. Add oil, salt, pepper, garlic powder, and onion powder.  Toss to coat.
  • Place on a large baking sheet in a single layer.
  • Bake for 25-30 minutes. Vegetables should be fork tender.
  • Remove from oven and serve immediately.
  • 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

 

31 Jul

Posted at 08:00h in Recipes by
1 Like

Combine the garden fresh flavors of summer in this colorful appetizer with cherry tomatoes, onions, garlic and fresh herbs.

Roasted Tomato and Burrata Dip

Ingredients:
3 cups cherry tomatoes
2 small or 1 large torpedo onion (bulb only), chopped
3 cloves garlic, finely sliced
4 Tbsp olive oil, divided
1 Tbsp balsamic vinegar
½ tsp sea salt
¼ tsp black pepper
8 oz burrata
1-2 Tbsp fresh herbs (basil and oregano are great), roughly chopped
1 baguette

  • Preheat oven to 400°F.
  • Place tomatoes, onion, and garlic in a small baking dish.
  • Add 2 Tbsp olive oil, vinegar, salt, and pepper to the dish. Toss to coat everything.
  • Bake for 20 minutes. Remove and add burrata.  Return to the oven and cook for an additional 5 minutes.

  • Slice baguette and brush each piece with the remaining 2 Tbsp oil. Place on cookie sheet and broil on low for 2-3 minutes or until each slice is lightly browned.  Remove from oven.
  • Top the roasted tomatoes with fresh herbs and serve with the toasted baguette.
  • 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

 

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

29 Aug

Posted at 12:12h in Recipes by
1 Like

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

08 Aug

Posted at 10:28h in Recipes by
1 Like

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
1 Like

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

 

06 Jun

Posted at 09:40h in Recipes by
2 Likes

Scallions are a member of the Allium family, which includes garlic, onions, leeks, and shallots. With a mild onion flavor, scallions are an amazing addition to any recipe. They’re mild enough to be eaten raw or slightly cooked, which preserves their crisp texture, easy to dehydrate, and also to pickle. Combining these with fresh dill and a little green garlic or garlic scapes, creates a delicious “pickle”, great for topping sandwiches, burgers, tacos, eggs and even salads.

Pickled Scallions

Ingredients:
About ½ bunch scallions
1 Tbsp fresh dill, finely chopped
1 green garlic bulb, finely chopped
½ cup water
½ cup white vinegar
½ tsp sea salt
1 tsp honey

  • Grab a glass jar with a lid. I used an 8-ounce jar with a wide rim.
  • Clean scallions and slice into lengths that will fit upright into the jar. You will want to cut them about ½ inch shorter than the height of the jar.  You can also simply chop the scallions into ½ inch pieces.

  • Place the finely chopped dill and green garlic into the bottom of the jar. Then place the scallions in.  Use enough scallions to fill the jar up.

  • In a small saucepan, combine the water, vinegar, salt, and honey. Heat to a light boil and stir until the salt and honey are dissolved.
  • Remove the brine from heat. Slowly pour it over the scallions.
  • The liquid should fully cover the scallions. Cover the jar and refrigerate for a couple of hours.

  • Enjoy these pickled scallions on avocado toast, on top of burgers or sandwiches, or simply as a garnish on salads. They would also make a great addition to a charcuterie platter or on top of eggs.

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

10 Aug

Posted at 11:13h in Recipes by
1 Like

My family loves wedge salads but we have only ever had them when eating out.  I have been dreaming of creating a farm version of this traditional restaurant favorite.  This recipe showcases garlic as the key ingredient in the dressing, but also uses the sweet onions and cherry tomatoes from this week’s farm bounty.

Wedge Salad with Roasted Garlic Dressing

Ingredients:
1 head iceberg lettuce
2 sweet onions, thinly sliced
2-3 Tbsp olive oil or avocado oil
1 ½ cups cherry tomatoes, quartered
Optional add ons- hard boiled eggs, bacon, cheese

Dressing Ingredients:
1 head garlic
1 tsp olive oil (for roasting the garlic)
½ cup olive oil or avocado oil
¼ cup white wine vinegar
1 tsp sea salt
¼ tsp black pepper
1 Tbsp honey

  • Slice lettuce into fourths and place on individual plates or on a larger serving dish.
  • Caramelize onions.
    • Heat 2-3 Tbsp oil in pan on stovetop.
    • Add onions and stir. Cook for 15-18 minutes on low heat.
    • Stir occasionally to evenly caramelize the onions. Onions should be nice and golden when done.

  • Roast garlic.
    • Preheat oven to 400°F.
    • Remove a couple of the outer layers of garlic bulb to clean it up.
    • Slice off the top of the bulb of garlic to expose the cloves.
    • Place the garlic in an oven safe dish. Drizzle with 1 tsp olive oil and cover in foil.
      • Roast in oven for 45 minutes.
      • Remove and let cool for a few minutes until safe to handle.
      • Squeeze out the roasted garlic cloves and place in a small bowl. Discard the garlic skins.

  • Prepare dressing by combining the roasted garlic cloves, oil, vinegar, salt, pepper, and honey in a blender. Mix until creamy and smooth.
  • Top lettuce wedges with tomatoes, caramelized onions, and any additional toppings you wish to add.
  • Drizzle with the roasted garlic dressing and serve immediately.
  • Enjoy!

*The dressing can be used on other green salads, pasta salads, as a marinade, on top of roasted veggies, or as a dipping sauce for bread.  Store the dressing in an airtight container in the fridge for up to a week.

 

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