garlic Tag

As we navigate through the month of September, we begin to see a shift in the harvest.  The last of the cherry tomatoes are being picked and the summer squash has been replaced by spaghetti squash.  Just as the farm shifts to the autumn bounty, at home we are shifting to new schedules and routines with the kids going back to school.

It’s the back to school shift that inspired this recipe.  It is one that can be made in advance and quickly cooked for a fast, but nutritious dinner.  For those kids (or adults) that hate to eat their greens, this recipe is a great way to disguise them.  These meatloaf muffins can be served alongside some roasted potatoes or a mix of roasted or grilled vegetables.

Meatloaf Muffins

Ingredients:
2 cups greens, roughly chopped and inner rib removed (kale, collards, Swiss chard, etc.)
1 large yellow onion, roughly chopped
2-3 cloves garlic
2 Tbsp fresh herbs or 2 tsp dried herbs (chives, parsley, etc.)
2 lbs ground beef or turkey
2 eggs
1 tsp sea salt
½ tsp black pepper
2 tsp Worcestershire sauce (optional)
1 cup breadcrumbs

Glaze-
½ cup ketchup
1 ½ tsp spicy mustard
¼ tsp onion powder
¼ tsp garlic powder

  • Bring a medium pot of water to a boil.
  • Place greens in water for 60 seconds and then remove with a slotted spoon.

  • Allow the greens to cool and squeeze excess liquid out.
  • Preheat oven to 375°F.
  • Combine greens, onion, garlic, and fresh or dried herbs in food processor. Pulse to chop.  Scrape sides and pulse again.  Continue to do this until all ingredients are well combined and finely chopped.
  • Place meat, eggs, salt, pepper, and Worcestershire sauce (if using) in large bowl. Add onion/greens mixture.  Mix well.  You can use a spoon, but I find it easier to just use my hands.
  • Add half of the breadcrumbs. Mix well.  Add the other half of breadcrumbs and mix well.
  • Grease muffin pan. Divide meat mixture into 12 servings and press into each muffin mold.  I found that a large ice cream scoop worked well for this job.
  • Place muffin pan on a cookie sheet in oven. This will catch any oil or grease that may run over and will save you clean up afterwards.
  • Bake for 20 minutes.

  • While muffins are cooking, make the glaze by mixing ketchup, mustard, and spices.
  • After the 20 minutes are up, remove the meatloafs from the oven and put the glaze on top of each muffin.
  • Return the muffin pan to the oven and bake an additional 10 minutes.
  • Remove from oven and serve while hot. Pairs well with roasted potatoes, mashed potatoes, or roasted/grilled vegetables.
  • Enjoy!

TO FREEZE- Before cooking, place muffin pan in freezer for a few hours.  Remove uncooked meatloaf muffins and place in plastic bag.  Return to freezer.  When ready to use, place frozen muffins in muffin pan and place in fridge to defrost overnight.  Cook as directed in above 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

This time of year can be super busy as the kids go back to school and activities come back in full force.  It is always great to have recipes on hand that are quick and easy but full of flavor.  If they can be served as an after school snack, even better!  This recipe combines many of the share ingredients from this week- tomatoes, onions, garlic, sweet peppers, hot peppers, and shishito peppers.  Enjoy this end of summer blended salsa as a snack or as a topping for a Mexican inspired meal.

Easy End of Summer Salsa

Ingredients:
6 Roma tomatoes, quartered
2 yellow onions, peeled and quartered
1 hot pepper, halved
2 sweet peppers, seeded and roughly chopped
3-5 shishito peppers, stem removed
3 cloves garlic
3 Tbsp fresh herbs (cilantro, oregano, chives, etc.)
1 lime, juiced and zested
1 ½ tsp sea salt
¼ tsp black pepper
½ tsp cumin

  • Combine all ingredients in food processor. You can process in batches if your food processor is smaller.
  • Pulse to finely chop and mix well.
  • Serve with chips, with tacos or fajitas, on a breakfast wrap, etc.
  • Store in refrigerator 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

This recipe is inspired by a salsa my son and I enjoyed this summer.  We were determined to recreate it.  The beautiful, big peaches in the fruit share from North Star Orchard are the stars in this recipe.  But the jalapenos, sweet peppers, sweet onions, garlic and cilantro from the farm enhance the flavor and combine to make a delicious, summer treat.

Peach Salsa

Ingredients:
1-2 jalapeno peppers (stem, seeds, and membranes removed)*
3 cloves garlic
½ sweet onion, roughly chopped
1 sweet pepper (stem, seeds, and membranes removed)
2 Tbsp fresh cilantro
4 cups peaches, diced (skin can be kept on)
½ lime
1 ½ tsp sea salt
¼ tsp black pepper
1 Tbsp white vinegar

  • Place jalapeno, garlic, onion, sweet pepper, and cilantro in food processor. Pulse a few times and then scrape the sides.  Pulse again until well chopped and then place in a large bowl.
  • Add diced peaches to the bowl.**
  • Zest and juice the lime into the bowl.

  • Add salt, pepper, and vinegar to the bowl. Mix well.
  • Refrigerate for at least 15 minutes before serving.
  • Can be served with chips or as a topping for a grilled protein. This salsa pairs really well with fish and pork.

*Use just one jalapeno if you want a mild salsa.  Go with two if you would like a spicier version.  For more spice, leave the seeds and membranes on! Or try a different hot pepper variety of your preference.

**You can also grill the peaches first for a sweeter roasted flavor! Just halve and brush with a little oil. Peach salsa is also delicious made with peaches and tomatoes. Experiment and see what you like!

 

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 colorful bean salad is a great make-ahead dish for the summer days when you don’t want to cook.  It pairs well with grilled protein, is a great side dish for barbecues, and is always a hit at picnics.  This week’s harvest gives us the bell pepper, cherry tomatoes, onion, garlic, and fresh herbs needed for this recipe.

Summer Bean Salad

Ingredients:
4 cups beans, cooked and drained (kidney, black beans, chickpeas, white beans, etc.)*
1 green bell pepper, diced
1 pint cherry tomatoes, sliced in half
1 cup onion, diced (red, yellow or sweet onion)
1 clove garlic, minced
1 Tbsp fresh herbs, finely chopped

Dressing:
8 Tbsp olive oil or avocado oil
4 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 tsp lemon zest
½ tsp sea salt
1/8 tsp black pepper

  • Combine all salad ingredients in a large bowl.
  • Mix together dressing ingredients in a small bowl. Whisk until well combined and then pour over salad.
  • Toss to coat.
  • Enjoy!
  • Refrigerate any leftovers. This salad will keep for a few days in the fridge.

*You can use any variety of beans.  If you are using canned beans, drain and rinse them before adding to salad.  If you are using dried beans, they should be cooked and cooled before adding to salad.

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

Throughout the CSA season, we receive a lot of summer squash.  It is delicious just grilled or roasted as a side, but sometimes it is fun to do something different with it.  This recipe turns the summer squash into a delicious relish and also uses the Cubanelle peppers, red onion, and garlic from our shares.  The recipe calls for zucchini but you can substitute with any of the summer squash varieties.

Zucchini Relish

Ingredients:
1 medium zucchini, finely diced (equivalent to 2-2 ½ cups)
2 medium Cubanelle peppers, chopped (equivalent to about 1 cup)
½ red onion, finely diced (equivalent to about 1 cup)
½-1 jalapeno, finely diced with seeds removed (optional)
4 tsp sea salt, divided
¾ cup white vinegar
1/3 cup honey
1/8 tsp black pepper
1/8 tsp paprika
2 cloves garlic, minced

  • Place zucchini, pepper, and onion in colander over a bowl. If you want to add a little spiciness to the relish, add the optional jalapeno to the chopped vegetables.

  • Sprinkle the chopped vegetables with 3 tsp salt. Mix well and let drain for 30 minutes.
  • Rinse and let stand for 10 minutes.
  • In a medium saucepan, combine vinegar, honey, remaining 1 tsp salt, black pepper, and paprika.
  • Bring to a boil. Stir until all of the honey is dissolved.
  • Reduce to a simmer. Add vegetables and garlic.  Mix well and cook for 8 minutes.
  • Can serve hot or cold.
  • Store in fridge.
  • Enjoy! The relish is great on top of hot dogs or burgers!

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

Our farm shares this week have all of the ingredients to make the perfect bruschetta- vine ripened tomatoes, fresh onions, garlic, and fresh herbs (basil from last week’s share, or try other options like oregano or marjoram from the pick-your-own herb boxes).  This recipe showcases the freshness of these ingredients by keeping them in their raw form and allowing them to marinate in a blend of oil and vinegar.  You can keep it traditional by serving on toasted bread or get creative and serve on top of grilled summer squash instead.

Bruschetta

Ingredients:
Tomato mixture
¼ cup olive oil
3 Tbsp balsamic vinegar
½ tsp sea salt
Pinch black pepper
5 smaller red tomatoes (equivalent to about 2 ½ cups once diced)
2 torpedo onions or ½ medium red onion
3 cloves garlic
3 Tbsp basil, cut into ribbons*

Toasted bread
1 loaf baguette or favorite bread
3 Tbsp olive oil
1 clove garlic

  • Combine oil, vinegar, salt, and pepper in small bowl.
  • Dice tomatoes. Place in fine mesh sieve to drain excess liquid.

  • Finely chop onions and garlic.
  • Place tomatoes, onions, garlic, and basil in large bowl. Mix well.
  • Pour marinade over tomato mixture and toss to coat. Allow to marinate for at least 30 minutes before serving.

  • While tomatoes are marinating, prepare toast. Preheat oven to 400°F.
  • Cut bread into ½ inch slices and place on baking sheet. Using a pastry brush, spread olive oil on both sides of the bread slices.

  • Place toast in oven and bake for 5 minutes. Flip and bake for an additional 2 minutes.
  • Slice garlic clove in half and rub cut side on the top of each toasted bread slice. If you don’t want to waste this garlic after using on the toast, just finely chop and add it to the tomato mixture.
  • Top each slice of toast with a scoop of tomato mixture and serve.
  • Enjoy!

*To cut basil into ribbons- stack leaves on top of each other, roll, and thinly slice.  Basil easily bruises, so using a sharp knife is really important.

**For a low carb option, serve tomato mixture on grilled summer squash slices!  Or for a twist on the traditional bruschetta, add 1 cup of finely diced summer squash to the tomato mixture before marinating.

***Other optional add-ins: parmesan cheese or your favorite minced fresh herbs.

 

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

Lima beans are new to the farm this year.  We have been able to head to the fields and pick them ourselves.  This recipe showcases the flavor of these fall harvested beans along with the sweet peppers, sweet onions, tomatoes, garlic and hot peppers in our shares this week.

Fresh Lima Bean Salad with Spicy Garlic Lime Dressing

Ingredients:
1 quart fresh lima beans (in pods, equals about 1 ½ cups shelled beans)
2 sweet peppers
½ medium sweet onion
1 medium beefsteak tomato

Dressing Ingredients:
¼ cup olive oil
Juice of 1 lime (about 3 Tbsp)
1 clove garlic, crushed
½ tsp finely diced hot pepper
½ tsp sea salt
Pinch black pepper

  • Shuck lima beans.
  • In medium pot on stovetop, boil water.
  • Place shucked beans into pot. Bring water back to a boil and then reduce to a simmer.  Cook for about 15 minutes or until beans are tender.
  • Wash, remove seeds, and slice sweet peppers into thin strips.
  • Peel and slice onion into thin slices.
  • Prepare tomato. Slice and remove seeds.  Cut into cubes.  You should have about 1 cup of chopped tomatoes.

  • Place sweet peppers, onion, and tomatoes in medium bowl. Add beans.
  • Make dressing. Combine all ingredients and whisk well.
  • Pour dressing over vegetables and toss to coat.
  • Allow salad to marinate in refrigerator for an hour before serving.

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

Continuing with our theme of preserving the harvest, this recipe is a great way to savor the amazing flavor we get with farm fresh onions and garlic.  Homemade seasonings are much more flavorful than their store bought counterparts.  This is by far one of my favorite ways to preserve onions and garlic.

DIY Onion and Garlic Powder

Ingredients:
onions (at least 2)*
garlic (at least 2-3 heads)*

*There’s no specific amount you need to have of the onions or the garlic.  However, I highly recommend using at least the quantity listed.  You can always use more!

  • Prep onions.
    • Peel.
    • Thinly slice. I used a mandolin set on the lowest setting (which was 1/16”).

  • Prep garlic.
    • Remove cloves from head of garlic and peel.
    • Slice as thin as possible.

  • Lay out onion and garlic slices on dehydrator racks in single layer. **

  • Place in dehydrator at 135° and allow the magic to happen.

  • Dry time will vary depending on thickness of slices and moisture content of produce.
    • Just to give you an idea of timing, my onions took about 18 hours total. The garlic took over 24 hours (its harder to cut them thin like the onions).
    • The nice part about the dehydrator is you can just set it up, turn it on, and forget about it while the dehydration happens.
  • When the onion and garlic are dry enough, you will be able to pick it up and break it in your hands. If it bends instead of breaks or crumbles, then it is not ready yet.  They should be crispy and brittle.
    • Some pieces may dry quicker than others. If they do, simply remove them and set aside until all of it is done.

  • Once the onion and garlic are dry enough, you need to process it into powder. The best way to do this is using a clean coffee grinder.  You can also use a blender, food processor, or a mortar and pestle.  Process the dried onions until a nice powder is formed.  Do the same for the garlic.

  • Store in airtight containers.

**If you do not have a dehydrator, you may use your oven.  Set it on the lowest temperature setting possible.  The lowest my oven would go was 170°F.  Lay the onion and garlic slices on parchment lined baking sheets in a single layer.  Just like in the dehydrator, the drying time will vary.  I recommend leaving them for 4 hours and then begin checking every 30 minutes to an hour to test the dryness.  Mine took about 6-8 hours total.

Tips:

  • If you process the garlic or onion and your powder sticks together, pop it back in the dehydrator or oven and continue to remove the excess moisture. It should be nice and powdery.
  • If you don’t want to create powder, you can keep as chopped dehydrated onion and garlic. Still great for seasoning dishes.

 

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

Shishito peppers are one of my favorite discoveries from the farm.  I didn’t even know they existed before receiving them in our CSA shares at Blooming Glen.  They are generally mild but have the occasional spicy kick- you never know which one you are going to get!  We have been receiving shishito peppers in our shares for a few weeks and I wanted to showcase them in this week’s recipe.  What began as one way to use them quickly turned into three- charred shishitos, quick pickled shishitos, and tempura shishitos!

Shishito Peppers- Three Ways!

#1: CHARRED SHISHITOS
Ingredients:
20-30 shishito peppers
2 Tbsp olive oil
Coarse sea salt

  • Wash and dry peppers.
  • Place peppers on skewers. It is best to use two skewers per row of peppers so that they don’t move around.
  • Brush both sides with oil.
  • Heat grill to high. Grill should be about 450°F.
  • Grill skewers for 4-5 minutes on one side. Flip and cook an additional 4-5 minutes.  Peppers should be cooked and charred where they hit the grill grates.

  • Remove from grill and pull the peppers off the skewers.
  • Sprinkle with salt and serve with roasted garlic sauce.

ROASTED GARLIC SAUCE
Ingredients:
1 small head garlic
½ cup mayonnaise
1/3 cup plain yogurt or sour cream
½ tsp sea salt
¼ tsp black pepper
½ tsp onion powder
¼ tsp paprika

  • Wash garlic head and cut off the top. Wrap in foil.  Bake at 350°F for 20 minutes.
  • Remove garlic from oven and let cool for a few minutes.
  • Once you can handle the garlic, remove the roasted cloves from the papery skins.
  • Place the cloves in a bowl and smash them with a fork.
  • Add the remaining ingredients and mix well.
  • Chill before serving.

 

#2- QUICK PICKLED SHISHITOS
Ingredients:
3 cups shishito peppers, sliced into rings
4 cloves garlic, sliced
2 tsp sea salt
1½ cups vinegar (apple cider vinegar, white vinegar, or a mixture of both)
¾ cup water

  • Tightly pack the peppers and garlic into one or two glass jars. Sprinkle salt over top.
  • In saucepan, heat vinegar and water to a boil. Reduce to a simmer and cook for 5 minutes.
  • Pour hot brine over the peppers and garlic. Liquid should cover all of the peppers and garlic.
  • Cover jars, let cool on the counter, and then refrigerate.
  • Allow to marinate for 24 hours.
  • Enjoy with tacos, on chili, on sandwiches, on salads, or right out of the jar!

#3- TEMPURA SHISHITOS
Ingredients:
40 shishito peppers
1 egg
¾ cup plain seltzer or sparkling water
1 tsp sea salt
¾ cup all purpose flour (best gluten free option- cassava flour)
4-5 cups frying oil (avocado oil, coconut oil, palm shortening, etc.)
Soy sauce or coconut aminos, for dipping

  • Wash and dry peppers.
  • In a medium bowl, mix egg, seltzer, and sea salt.
  • Add half of the flour and mix well. Add remaining flour and mix.
  • If batter is too thin, add a little more flour 1 Tbsp at a time. If batter is too thick, add a little more seltzer 1 Tbsp at a time.
  • Heat frying oil in large Dutch oven. The oil should be about 1 ½ – 2 inches deep.  The temperature of the oil should be about 360-380°F.
  • Holding the pepper by its stem, dip it into the batter and gently place in the hot oil. Continue to do this until you have about 6-10 peppers frying.  You don’t want to overcrowd the oil.
  • Fry the peppers for about 3-5 minutes or until golden.
  • Remove from oil and place on a paper towel lined plate.
  • Remove any loose batter pieces from the oil before frying the next batch.
  • Continue cooking until all peppers are fried.
  • Serve with soy sauce or coconut aminos.

 

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

Grilling during the summertime keeps the heat of cooking out the kitchen.  I have been wanting to create a grilled pizza recipe for a while and this one does not disappoint.  While it takes a little time to prepare all of the ingredients, it is a versatile recipe that can serve as a base for you to try all different kinds of pizzas!  Keep it simple with a roasted tomato sauce and freshly grated cheese from our cheese shares or top it with a homemade pesto and a little ricotta.  You can even slice up the peppers, onions, garlic, or other vegetables from our shares and create a veggie lover pizza.  Grilled pizza is amazing- cooking the crust directly on the grill grates gives it a fantastic texture and topping the pizzas with farm fresh ingredients creates an explosion of summertime flavors.

Grilled Pizza

*This recipe makes 4 personal size pizzas.

Ingredients:
2 lbs pizza dough**
3 Tbsp olive oil or avocado oil
1 tsp onion powder
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
½ tsp oregano

Pizza toppings of choice:

Prepare all pizza toppings first. Sauté or roast vegetables.  Make sauce or pesto.  Slice or grate cheese.  If using meat, make sure it is precooked.  Once you begin cooking, this goes very quickly, so you want to have everything prepared and ready to go.

  • Mix all spices together in a small bowl.
  • Preheat grill to medium heat- you want it about 400°F.
  • Split pizza dough into four equal balls. Roll each ball out onto a floured surface.  You can either create round pizzas (measuring about 8 inches in diameter) or oval pizzas (measuring about 10 inches long).

  • Lay your rolled dough on a flat surface- a cookie sheet or cutting board works great.
  • Brush each side with oil and sprinkle with the spice mix.
  • Place dough on the grill grates. Grill for 3-4 minutes or until you see nice grill marks on the underside of the dough.

  • Remove from grill.

  • With the grilled side up, add toppings of choice.

  • Place back on the grill and cook for an additional 4-5 minutes.
  • Remove from grill. Slice and serve.

**You can make your own homemade pizza dough or use your favorite store bought one.  For those that are gluten free, I was able to find a frozen gluten free dough that was wonderful at Kimberton Whole Foods!

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