onion Tag

25 Sep

Posted at 11:24h in Recipes by
0 Likes

Deconstructing traditional meals and serving them in bowls is one of my favorite things to do for my family.  It allows me to showcase the flavors of some of those traditional meals but serve them in a healthier, unique way.  This dish combines seasoned ground beef with crispy farm vegetables like Romaine lettuce, red onion, and juicy red tomatoes.

Burger Bowls

Ingredients:
1 Tbsp olive or avocado oil
1 lb ground beef
1 tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 head Romaine lettuce
1 cup pickles
1 red onion
2 medium red tomatoes

Sauce Ingredients:
½ cup mayonnaise
¼ cup ketchup
2 tsp mustard
2 tsp pickle juice
¼ tsp sea salt
¼ tsp paprika
Pinch black pepper

  • Heat oil in a sauté pan on the stovetop. Cook ground beef on medium heat for about 6-8 minutes or until cooked through.  Stir frequently.
  • Once beef is fully cooked, drain the fat and add salt, pepper, garlic powder, and onion powder. Mix to fully incorporate seasonings.
  • Prepare all produce.
    • Lettuce- chop
    • Pickles- chop
    • Onion- thinly slice
    • Tomatoes- dice
  • Whisk together sauce ingredients.
  • To assemble bowls, place lettuce down first. Add cooked ground beef and then remaining toppings.  Drizzle on the sauce.
  • Enjoy!

*Optional Additional Toppings- shredded cheese, pickled jalapenos, chopped bacon, sliced avocado, roasted or sauteed sweet peppers, sauteed mushrooms, etc.

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
0 Likes

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
0 Likes

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

19 Sep

Posted at 11:19h in Recipes by
1 Like

Fall is slowly rolling in and we can see hints of it on the farm- squash, pumpkins, root vegetables, greens, and more.  Roasting the delicata squash, red radishes, and fingerling potatoes to put on top of the beautiful arugula creates a vibrant autumn salad that is full of flavor.

Autumn Harvest Salad

Ingredients:
2 delicata squash
6-7 red radishes
2 cups fingerling potatoes
1 onion
2 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp garlic powder
1/8 tsp cayenne pepper
½ lb arugula (or salad greens)

Toasted Pumpkin Seeds:
½ cup pumpkin seeds
½ Tbsp olive oil
½ Tbsp maple syrup
1/8 tsp sea salt

Dressing:
1/3 cup apple cider vinegar
2/3 cup olive oil
1 Tbsp maple syrup
½ tsp sea salt
¼ tsp black pepper
Pinch cayenne pepper
4 cloves roasted garlic**

  • Prepare all produce.
    • Delicata squash- Slice into ½ inch thick rounds. Remove seeds and discard.
    • Radishes- Remove stems and slice into ¼ inch thick rounds.
    • Potatoes- Slice into ½ inch thick rounds.
    • Onion- Peel skin. Slice into ½ inch thick rounds.

  • Place squash, radishes, potatoes, and onions in large bowl. Add oil and seasonings.  Toss to coat.
  • Transfer the produce to a large baking sheet. Spread into a single layer.  Bake for 25 minutes, flipping after 15 minutes.

  • While the vegetables are roasting, prepare the pumpkin seeds. In a small bowl, mix the seeds with the oil, maple syrup, and salt.  Spread onto a small baking sheet in a single layer.  Roast in the oven (425°F) for 3-4 minutes.  Remove and let cool.

  • Prepare dressing by mixing all ingredients in a blender until well combined.
  • **To roast a bulb of garlic (for dressing)- slice off the top stem and a little bit of the bulb to expose the top of the cloves.  Drizzle on ½ tsp of olive oil.  Place in foil and close it around the bulb.  Bake at 425°F for 30 minutes. Once cool enough to handle, the roasted cloves will squeeze right out of the papery bulb.

  • Place the arugula in a large bowl or on a serving platter. Top with roasted vegetables (can be served warm or allowed to cool first).

  • Sprinkle with toasted pumpkin seeds.  Drizzle on the dressing.
  • 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
0 Likes

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
0 Likes

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

18 Jul

Posted at 09:56h in Recipes by
0 Likes

This grilled tomatillo salsa is the first thing I make when tomatillos are in season.  It is fresh and easy.  Salsa verde is delicious as a dip with chips, served atop a Mexican inspired rice bowl, tacos or burritos, or even on breakfast eggs.

Grilled Salsa Verde

Ingredients:
5-6 medium tomatillos
1 large onion or 2 torpedo onions (bulb only)
1 lime
1 jalapeno pepper (or hot pepper of choice)
1-2 Tbsp olive oil
1 clove garlic
½ tsp sea salt
¼ tsp black pepper
4 sprigs fresh cilantro (optional)

  • Remove husks from tomatillos. Cut onions and lime in half.  Leave tomatillos and hot pepper whole.
  • Brush tomatillos, onions, lime, and hot pepper with oil.
  • Preheat grill. Turn to low and place produce on grill.

  • Cook for 4 minutes and then flip. Cook for an additional 4 minutes and then remove from heat.
  • Let cool.

  • Place the grilled tomatillos and grilled onions in the blender (or food processor).
  • Remove the stem and seeds from the hot pepper. Add the whole pepper to the blender or only half if you want less spice.
  • Squeeze the juice from the lime halves into the blender.
  • Add the garlic clove, salt, pepper, and cilantro (if using) to the blender.
  • Pulse to combine and break everything down. Keep the consistency chunky, do not over blend!
  • Refrigerate salsa and then serve with your favorite corn chips. 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

 

19 Oct

Posted at 08:54h in Recipes by
0 Likes

Quick and easy side dish recipes are great to have on hand.  Ones that incorporate several seasonal ingredients are even better. This recipe features fresh celeriac, a knobby root that has an earthy celery flavor that pairs well with carrots, hakurei turnips and sweet onions in a delicious slaw.

Celeriac Slaw

Ingredients:
1 celeriac
½ bunch of carrots (about 6 oz)
1-2 turnips
1 small sweet onion
1 lime, juiced and zested
3 Tbsp olive oil
2 Tbsp toasted sesame oil
3 Tbsp apple cider vinegar
1 Tbsp honey
¾ tsp sea salt
¼ tsp black pepper
1-2 Tbsp sesame seeds, black or white

  • Prepare the following ingredients.
    • Celeriac- peel and cut into fourths
    • Carrots- scrub and cut off tops
    • Turnips- scrub and cut off tops
    • Sweet onion- peel and cut in half

  • In a medium bowl, shred celeriac, carrots, turnips, and sweet onion.
  • In a small bowl, combine lime juice, lime zest, olive oil, sesame oil, apple cider vinegar, honey, salt, and pepper. Whisk to combine.

  • Add dressing and sesame seeds to the shredded vegetables. Mix well.
  • Chill for at least 15-30 minutes before serving.
  • 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

27 Oct

Posted at 10:22h in Recipes by
12 Likes

With the beautiful bounty we have received from the farm this week, I wanted to create an easy recipe for vegetable broth and a simple soup.  These recipes showcase the amazing celery, carrots, onions, broccoli, and fresh herbs from this week’s share, and the parts of the veggie you might typically discard are utilized in the broth- like kale ribs, beet greens and onion peels.

Slow Cooker Vegetable Broth

Ingredients:
2 onions- cut into 1/8ths with skin on
1 head garlic- chopped in half with skin on
4 carrots with tops- rough chopped
4 celery stalks with leaves- rough chopped
8 cups chopped veggie scraps (kale ribs, beet greens, turnip tops, onion peels, etc.)
3 Tbsp fresh herbs of choice- rough chopped
1 ½ tsp sea salt
¾ tsp black pepper
8-12 cups water (fill slow cooker almost to top)

  • Prep all ingredients and place in slow cooker.
  • Pour in water to within an inch of the top of the slow cooker.
  • Cook on high for 6 hours.
  • Toss strained vegetables.  Freeze or refrigerate broth.
  • This recipe makes about 8 cups of broth.

Easy Vegetable Soup

Ingredients:
2 Tbsp olive oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
1 bunch carrots, chopped
4 stalks celery with leaves, chopped
1 head broccoli with stalks, chopped
½ lb mushrooms, chopped
2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
8-10 cups vegetable broth

  • Heat oil in large saucepan.
  • Add onion and sauté on medium heat for 4 minutes.
  • Add garlic and sauté for 2 minutes.
  • Add carrots, celery, broccoli, mushrooms, fresh herbs, salt, and pepper. Mix well.
  • Add broth and simmer covered for 30 minutes.
  • Serve as is or with cooked pasta or rice.
  • 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

06 Oct

Posted at 08:41h in Recipes by
10 Likes

The arugula from the farm is one of my favorites!  Its mild peppery flavor is divine and I wanted to showcase it in this week’s recipe.  Combining the arugula, red onion, and the French breakfast radishes in a simple, but unbelievably tasty pasta dish was what I dreamed of.  This recipe came together just as I imagined and really showcases the radishes and arugula in a unique way.  Enjoy this flavorful dish alone or with a grilled or roasted protein.

Pasta with Arugula and Radishes

Ingredients:
1 lb pasta *
2 tsp sea salt, divided
3 Tbsp olive or avocado oil
½ large red onion, thinly sliced **
6-8 French breakfast radishes, thinly sliced **
3 large cloves garlic, finely chopped
½ tsp black pepper
½ lb arugula
5 Tbsp parmesan cheese (plus more for garnish)

*I used spaghetti, but you can use whatever pasta you choose.
**I used a mandolin set on the lowest setting to get thin, even slices.

  • Prep all ingredients before starting to cook anything. Wash, slice, and chop all produce.
  • Bring a large pot of water to a boil. Add 1 tsp salt.
  • Once water has come to a rolling boil, add pasta and cook according to package instructions.
  • While pasta is cooking, begin cooking the produce.
  • In a large sauté pan, heat oil. Add onions and radishes.  Cook on medium heat for 3-4 minutes.

  • Add garlic and cook for an additional 2-3 minutes. Stir constantly.
  • Remove ½ cup pasta water from large pot. Pour into sauté pan and mix well.
  • Add 1 tsp salt and ½ tsp pepper to the sauté pan. Cook for 1 more minute.
  • Place arugula in colander in sink. Drain pasta, pouring hot pasta water over the arugula to quickly wilt it.
  • Add drained pasta and wilted arugula to sauté pan. Mix well to combine.
  • Add parmesan cheese and toss to coat.
  • Garnish with freshly grated parmesan and serve immediately.

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