onions Tag

10 Jul Chopped Kale Salad

Posted at 11:45h in Recipes by bloomingglenfarm 0 Comments

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Kale is such a versatile and incredibly nutritious green. It can be served raw or cooked. It can be turned into chips or added to soups and pastas. It also makes an amazing base for a salad. This recipe combines the kale with red cabbage, sweet onion, and fresh garlic for a flavorful summer dish.

Chopped Kale Salad

Ingredients:
1 bunch kale
½ cup pistachios
1 Tbsp avocado oil
1 ½ cups red cabbage, finely shredded
½ sweet onion (bulb only), finely diced

Dressing Ingredients:
¼ cup olive oil or avocado oil
1 lemon, juiced
2 fresh garlic cloves, minced
2 tsp mustard
2 tsp honey
½ tsp sea salt
¼ tsp black pepper

Wash kale and remove the stems. Dry well (I used a salad spinner to remove any excess water).
Place half of the kale leaves in a food processor. Pulse to finely chop. Transfer to a large bowl and repeat with the other half of the kale.
Combine dressing ingredients in a small blender and blend well. You can also use an immersion blender.
Drizzle the dressing over the kale and use your hands to massage it in. This will help break down the kale leaves and fully incorporate the dressing.
Place 1 Tbsp of avocado oil in a frying pan. Heat to medium and add the pistachios. Reduce heat to low and continuously stir. Toast the pistachios for 3 minutes and then remove from heat.
Add toasted pistachios, shredded cabbage, and diced onions to the bowl with the kale. Toss to fully combine everything.
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

03 Jul Roasted Cabbage and Sweet Onions with Herb Vinaigrette

Posted at 12:30h in Recipes by bloomingglenfarm 0 Comments

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Roasting vegetables enhances their sweetness and brings out their flavors. This week’s recipe features the fresh cabbage and sweet onions. After roasting these two ingredients, you toss them in an herb vinaigrette. It is the perfect side to any grilled protein.

Roasted Cabbage and Sweet Onions with Herb Vinaigrette

Ingredients:
1 small head cabbage, quartered and chopped
3 sweet onions (bulbs only), halved and chopped
3 Tbsp olive or avocado oil
1 tsp sea salt
½ tsp black pepper

Preheat oven to 425°F.
Place chopped cabbage and onions in a large bowl.
Drizzle with oil and then add salt and pepper. Toss to coat.
Spread evenly onto a large baking sheet.

Roast for 30 minutes, stirring halfway through baking time.
While cabbage is roasting, make vinaigrette (recipe below).
Remove from oven and immediately place the roasted cabbage and onions in a bowl.
Pour on vinaigrette and toss to coat.
Serve immediately- top with a sprinkling of fresh herbs.
Enjoy!

Herb Vinaigrette Ingredients:
3 Tbsp olive oil
2 Tbsp white vinegar
3 Tbsp fresh herbs, finely chopped
1 tsp honey
½ tsp sea salt
¼ tsp black pepper

Directions: Place all ingredients in a small bowl. Whisk well to fully combine.

10 Aug Wedge Salad with Roasted Garlic Dressing

Posted at 11:13h in Recipes by bloomingglenfarm 0 Comments

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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.

13 Oct Potato Soup

Posted at 08:11h in Recipes by bloomingglenfarm 0 Comments

12 Likes

This potato soup is full of flavor, but very simple to make. It combines the russet potatoes, onion, and garlic from this week’s share and uses the fresh dill as a possible topping. This is a recipe the whole family will enjoy!

Potato Soup

Ingredients:
4 Tbsp butter
1 red onion, diced
2 cloves garlic, finely chopped
1 quart russet potatoes, peeled and cut into ½ inch cubes
5 cups vegetable broth, divided
1 tsp sea salt
½ tsp black pepper
3 Tbsp flour (*if gluten free, you can use a gluten free flour)
½ cup sour cream
2 tsp finely chopped fresh dill

In medium pot on stovetop, melt butter.
Add onion and cook on medium heat for 2 minutes.
Add garlic and cook an additional minute, stirring constantly.
Add potatoes and toss to coat.
Pour in 4 ½ cups broth (reserve ½ cup for use later), salt, and pepper. Bring to a boil.
Reduce to a simmer and cook for 20 minutes uncovered.
Mix the last ½ cup of broth with the flour in a small bowl. Slowly add to the soup, mixing as you go. Allow to simmer for 2 more minutes.
Once the soup is done cooking, you can serve as is or you can blend it up to create a uniform texture.

Dill Sour Cream: combine sour cream and dill in a small bowl. This can be used as a topping.
Divide soup into bowls. Top with the dill sour cream, shredded cheese, bacon, ham, fresh chives, fresh dill, etc.
Enjoy!

22 Sep Sheet Pan Fajitas

Posted at 11:17h in Recipes by bloomingglenfarm 0 Comments

6 Likes

The fall is typically a time where we shift into new routines. We juggle school, work, children’s activities, and sporting events. As a family of 5, we often find ourselves moving in different directions, but still enjoy eating together at least a couple of times a week. This meal is full of flavor and is fast and easy, so it’s perfect for a quick, but healthy dinner. I actually like to double the recipe so that we have leftovers throughout the week for lunches.

Sheet Pan Fajitas

Ingredients:
1 ½ lbs boneless chicken breasts, thinly sliced
2 onions, sliced
4 peppers (green bell peppers or sweet peppers), stem/seeds removed and sliced
3 Tbsp olive or avocado oil
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
¼ tsp ground cumin

Preheat oven to 375°F.
Place sliced chicken, onions, and peppers in large bowl. Add oil and toss to coat.

In small bowl, mix all of the spices. Sprinkle over chicken and vegetables. Mix well to evenly distribute.
Place on large baking sheet.
Bake for 25 minutes.

Serve in wraps or on top of rice. Top with homemade salsa (see recipe for End of Summer Salsa), guacamole (see recipe below), sour cream, and shredded cheese.
Store leftovers in the refrigerator for up a week.

Guacamole–
4 ripe avocados
1 lime, juiced + 1 tsp zest
1 tsp salt
½ tsp black pepper
½ jalapeno, seeds/membranes removed and finely chopped
½ medium onion, finely chopped
2 cloves garlic, crushed
1 medium tomato, seeds removed and finely chopped
1 Tbsp fresh cilantro, finely chopped (optional)

Scoop the avocado pulp into a large bowl. Mash with a fork. Add lime juice, lime zest, salt, and pepper. Mix well. In a small bowl, combine jalapeno, onion, garlic, tomatoes, and cilantro (if using). Add to avocado mixture and fold in. Serve with fajitas, tacos, nachos, or just with chips or veggies.

23 Sep DIY Onion and Garlic Powder

Posted at 11:13h in Recipes by bloomingglenfarm 0 Comments

1 Like

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.

02 Sep Grilled Pizza

Posted at 10:53h in Recipes by bloomingglenfarm 0 Comments

7 Likes

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:

sauce- Blooming Glen Farm | Roasted Tomato Sauce
pesto- Blooming Glen Farm | Kale Pesto
cheese
vegetables (peppers, onions, garlic, summer squash, tomatoes, etc.)
mushrooms
slow roasted tomatoes- Blooming Glen Farm YouTube
fresh herbs
meats (pepperoni, ham, etc.)
jalapeno popper pizza (jalapenos, onions, bacon, cheese)
taco pizza (ground beef, cheese, salsa, guacamole)

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!

22 Jul Herb Scalloped Potatoes

Posted at 10:25h in Recipes by bloomingglenfarm 0 Comments

7 Likes

New potatoes are freshly harvested from the ground and are uncured. Leaving their thin skins on adds color, flavor and nutritional value to culinary dishes. Combining these potatoes with butter, spices, and fresh herbs in a casserole make a great side dish.

Herb Scalloped Potatoes

Ingredients:
1 lb new potatoes
2 fresh torpedo onions (bulb only- reserve tops for another recipe or broth)
6 Tbsp salted butter, divided
½ cup flour (for gluten free options- use an all purpose blend or cassava flour)
1 tsp sea salt
¼ tsp black pepper
¾ tsp paprika
2 Tbsp + 1 tsp minced fresh herbs (dill, thyme, rosemary, sage, etc.)
2-3 cloves fresh garlic, minced
¼ cup parmesan cheese or nutritional yeast
2 cups milk (dairy or nondairy)

Preheat oven to 375°F.
Thinly slice potatoes. I used a mandolin set on 1/8 inch setting.

Thinly slice onions.
Use 1 Tbsp butter to grease baking dish. I used a 6 x 10 inch pan.
In the baking dish, layer half of the potatoes and then half of the onions.

Cut butter into thin slices and place 3 Tbsp on top of the onions.
In a medium bowl, mix flour, sea salt, black pepper, paprika, 2 Tbsp fresh herbs, garlic, and parmesan cheese or nutritional yeast.
Sprinkle half of the flour mixture into the baking dish on top of the onions and butter.
Layer the rest of the potatoes, then the rest of the onions, then the rest of the butter (2 Tbsp), and finally the remaining flour mixture.

Slowly add milk to the dish.
Cover with foil and bake for 45 minutes.
Remove foil and bake for an additional 15 minutes.
Broil for 3-5 minutes to crisp top. Remove from oven and let stand for 5 minutes.
Top with remaining 1 tsp fresh herbs and a few sprinkles of paprika before serving.

Notes:
*To make dairy free- use vegan butter, nutritional yeast, and dairy free milk.
*Can prepare in advance and refrigerate before cooking.
*Leftovers reheat really well.

01 Jul Grilled Veggie Packets & Herb Butter

Posted at 08:13h in Recipes by bloomingglenfarm 0 Comments

8 Likes

Summer is officially here and we are almost ready to celebrate the Fourth of July. As you prepare for barbecues, picnics, or camping adventures, this recipe is one that incorporates several share ingredients. It is versatile and can be adjusted depending on what you have available. Make it for your family or double it for a crowd. Heat up the grill or cook it on a campfire!

Grilled Veggie Packets

Ingredients:
2 medium summer squash
1 lb new potatoes
2 sweet onions
7 garlic scapes
4 Tbsp olive oil, avocado oil, or melted butter
1 tsp sea salt
¼ tsp black pepper
¼ tsp smoked paprika
Optional- fresh chopped herbs

Preheat grill.
Cut 5 sheets of heavy duty aluminum foil into 12 x 18 inch strips. If you do not have heavy duty foil, you can use two sheets of regular foil per packet.
Prepare vegetables.
- Summer squash- Slice into 1 inch disks. If the circles are really big, you can cut them in half (creating half circles).
- New potatoes- Wash and leave skin on. Cut into ¼ – ½ inch cubes. You want these to be smaller than the squash since they take longer to cook.
- Sweet onions- Peel, quarter, and slice into wedges.
- Garlic scapes- Cut into ½ inch pieces.

Place all prepared vegetables into a large bowl.
In a small bowl, combine oil/butter, sea salt, black pepper, and smoked paprika.
Pour oil/butter mixture over vegetables and toss until all vegetables are coated.
Divide vegetable evenly among foil packets. This recipe allows for about 2 cups per foil.

Fold foil to seal and wrap securely.
Grill temperature should be about 375-400°F.
Place foil packets on grill. Allow to cook for about 15 minutes, turning every five minutes to insure even cooking.

Remove packets from grill and carefully open.
You can serve right from the foil or place the grilled vegetables on a serving dish.
Garnish with fresh chopped herbs of choice or a dollop of herb butter (see recipe below).

Notes:

*If you are getting a mushroom share, feel free to add mushrooms to these packets.

*Pair with your favorite grilled protein.

*These packets can be made ahead of time. Just refrigerate after assembling. Remove from refrigerator 30 minutes before grilling.

*To make in the oven, cook for about 15 minutes at 400°F.

*Can also be made on a campfire!

*You can change the variety of vegetables in the grill packets as the produce we receive changes throughout the season.

Herb Butter

Ingredients:
8 ounces salted butter, room temperature
2 Tbsp fresh herbs, finely chopped (dill, basil, parsley, cilantro, etc.)

Other optional add-ins:
finely chopped scallions (1 Tbsp)
finely chopped garlic scapes (1 Tbsp)
crushed garlic cloves (2)

Cream butter.
Add herbs and any optional add ins. Mix well.
Place butter on a piece of wax or parchment paper.

Shape into a log using paper to help mold. Log should be about 6 inches long. Twist ends to secure.

Refrigerate for at least two hours.
Herb butter will be good in the refrigerator for at least two weeks.
If you want to preserve for longer, you can freeze the whole log right in the paper.

14 Oct Pureed Turnips with Riced Broccoli and Sauteed Mushrooms

Posted at 14:17h in Recipes by bloomingglenfarm 0 Comments

7 Likes

One of my favorite ways to serve turnips is to roast them, but I wanted to create a recipe that used them in a different way. This dish features turnips that have been cooked and then pureed. Top with some mushrooms and broccoli and this dish becomes a delicious blend of flavors and textures.

Pureed Turnips with Riced Broccoli and Sauteed Mushrooms

Ingredients:
2 lbs purple top turnips
2 Tbsp butter (or non-dairy substitute)
½ tsp garlic powder
1/8 tsp black pepper
¼ tsp sea salt

Wash turnips and cut into 1- inch cubes.
Fill large pot halfway with water. Bring to a boil.
Place cubed turnip pieces in water. Bring to a boil again and then reduce to a simmer. Cook for 30 minutes or until turnips are fork tender.
Drain turnips. Place in blender or food processor with butter and seasonings. Blend until smooth.
Place turnip puree in serving bowl. Top with riced broccoli and sauteed mushrooms or simply serve as a side.

Riced Broccoli

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped*
2 cloves garlic, minced
3 Tbsp water
1 cup broccoli crowns, finely chopped*

Heat oil in pan on stovetop. Reduce heat to low. Add onions and garlic. Cook for 2 minutes. Add water to deglaze the pan. Add broccoli and cover. Cook for 10 minutes. Remove from heat and set aside.

*You can also put the onion and broccoli in a food processor and finely chop.

Sauteed Mushrooms

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped
1 cup Maitake mushrooms, finely chopped
Pinch sea salt

Heat oil in pan on stovetop. Reduce heat to low. Add onions and cook for 2 minutes. Add mushrooms and salt. Mix and allow to cook for 5 minutes. Remove from heat and set aside.

onions Tag

10 Jul Chopped Kale Salad

03 Jul Roasted Cabbage and Sweet Onions with Herb Vinaigrette

10 Aug Wedge Salad with Roasted Garlic Dressing

13 Oct Potato Soup

22 Sep Sheet Pan Fajitas

23 Sep DIY Onion and Garlic Powder

02 Sep Grilled Pizza

22 Jul Herb Scalloped Potatoes

01 Jul Grilled Veggie Packets & Herb Butter

14 Oct Pureed Turnips with Riced Broccoli and Sauteed Mushrooms

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