lettuce Tag

01 Sep

Posted at 12:25h in Recipes by
8 Likes

It’s been a great season for Blooming Glen Farm onions, and as a result we’ve been receiving them steadily in our shares for a few weeks now.  The star of this recipe is sweet onions. Caramelizing the onions enhances their flavor and adds a wonderful component to this salad dressing. As many of us fall back into a school lunch routine, playing around with different salad dressings can keep salads fun and fresh. Check out the farm’s “Salad in a Jar” Recipe Formula PDF. Don’t limit this dressing to salads though- it’s also great on burgers, wraps or grilled veggies.

Caramelized Sweet Onion Dressing

Ingredients:
Caramelized Onions-
2 sweet onions, thinly sliced
2 Tbsp avocado oil

Dressing-
1 ¼ cups avocado or olive oil
2/3 cup vinegar (white wine, apple cider, or white)
¼ cup water
1 tsp sea salt
½ tsp black pepper

  • Heat 2 Tbsp oil in pan on stovetop.
  • Add onions and stir. Cook for 15-20 minutes on medium to low heat.  Stir occasionally to evenly caramelize the onions.
  • Onions should be nice and golden when done.

  • Combine caramelized onions and dressing ingredients in large mason jar.
  • Using immersion blender, blend the dressing.

  • Enjoy on salad, burgers, etc.
  • Store in the refrigerator.

*Works well as the dressing for “Salad in a Jar”, a fun portable lunch option (click for the PDF Recipe Formula).

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

26 Jun

Posted at 20:03h in Recipes by
13 Likes

Raw veggies for squash saladHappy Summer! As the temperatures rise this season, many of us find it harder to crank up the stove top or oven to get meals onto the table. This is a natural time of year to crave cooler, fresher ingredients that require little-to-no cooking — and eating these raw foods do provide us with benefits:

Eating our foods in a more raw form provides a different nutritional profile than eating a food cooked. For instance, ounce-for-ounce, raw Swiss chard has almost twice the amount of Vitamin C and almost three times the amount of Vitamin K than cooked Swiss chard. Similarly, raw zucchini offers much more folate and Omega-3 fatty acids than its cooked counterpart. Many people also find raw foods cleansing, as they often promote efficient digestion and a happy gut. Raw food also encourages us to slow down while eating, simply because it takes us longer to chew, which is a wonderful way to support portion control and mindful eating. All those benefits, and fresh, raw veggies also taste great (especially those from Blooming Glen 😉 )!

The recipe below uses lots of raw veggies from this week’s share, including summer squash, zucchini, green onion, dill, lettuce, and Swiss chard. By shredding the zucchini and chopping the greens, we’re helping out our belly a bit, making it easier to digest those veggies. As always, feel free to use this recipe as a base, an experiment with whatever vegetables, greens, and beans you happen to have on hand in the coming weeks.

Mostly Raw Mediteranean Squash SaladMediterranean Shredded Squash Salad

Ingredients
3 zucchini and/or squash, shredded
1 can chickpeas, drained and rinsed
1 green onion including greens, chopped
12-15 kalamata olives, sliced
5-6 sprigs dill, chopped (basil would also be good)
Chopped lettuce and/or Swiss chard

Dressing
1/4 cup olive oil
zest and juice of 1 lemon
1 garlic scape, minced
sea salt and ground black pepper

Optional: Pine nuts, capers, dried figs, dried apricots, feta cheese

Method
In a small bowl (I use a glass measuring cup), whisk together the dressing ingredients. In a larger bowl, combine all the other ingredients, except for the lettuce/chard. Pour the dressing over squash mixture and stir to combine well. Place a handful of chopped greens on a plate, top with a big scoop of the squash salad. Serve with optional toppings.

Post and photos by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!