Author: bloomingglenfarm

12 Sep Fajita Bowls

We are nearing the end of summer and seeing an abundance of tomatoes and peppers in our CSA shares.  This week’s recipe showcases that late summer produce- sweet onions, tomatoes, green peppers, sweet peppers, hot peppers, sweet corn, and lettuce from our weekly share.  I’m going to share the recipe I created, but this meal offers a great deal of options so adapt it to fit your family’s needs or preferences.

Fajita Bowls
Ingredients:
Marinated Beef, Chicken, or Mushrooms
Pepper and Onion Mixture
Green Tomato Salsa
Cauliflower and Kohlrabi “Rice” (for a gluten free option) or Regular Brown or White Rice
Grilled Corn
Avocado Slices
Jalapeno Slices
Fresh Cilantro- finely chopped
Lime Slices
Chopped Lettuce

Marinated Beef:
1 ½ lbs hanger or skirt steak (choose local grass fed beef from either Hershberger Heritage Farm or Tussock Sedge Farm)
¼ cup olive oil
1 Tbsp apple cider vinegar
1 lime- juiced
1 tsp garlic powder
½ tsp chili powder
¼ tsp sea salt

Combine all ingredients, except beef, in a bowl.  Mix well.  Place steaks in a shallow container and cover with marinade.  Allow to marinate at least 3 hours.  Preheat grill to about 400°F.  Grill steaks 2-3 minutes per side or until desired temperature is reached.  Cook time with vary depending on thickness of steaks.

**You can use this same recipe for boneless chicken breasts, boneless chicken thighs, or even portabello mushrooms.  If using mushrooms, you can marinate for 30 minutes.

Pepper and Onion Mixture:
2 green peppers- sliced
3 sweet peppers- sliced
2 onions- sliced
2 Tbsp avocado oil or olive oil
¼ tsp garlic powder
¼ tsp chili powder

Heat oil in frying pan to medium heat.  Add onions and cook for 5 minutes.  Add peppers.  Cover and cook until fork tender (about 10 minutes).  Stir throughout cooking time to insure even cooking of vegetables.  Once vegetables are cooked, add spices and serve.

Green Tomato Salsa:
2 lbs green tomatoes, or tomatillos- sliced in half (you could also make this a red tomato salsa if you’d prefer)
1-2 jalapenos- sliced in half, seeds removed (or one poblano for milder heat)
1 large sweet onion- cut into fourths
1 lime- sliced in half
2-3 Tbsp olive oil
6 cloves garlic
2 tsp sea salt
1 tsp cumin
1 tsp black pepper
2 Tbsp fresh cilantro
1 Tbsp lime juice

Preheat oven to 400°F.  Place green tomatoes (or tomatillos or red tomatoes), jalapenos (or poblano), onion, and lime on cookie sheet.  Drizzle with olive oil.  Roast in oven for 30 minutes.  Place roasted vegetables in food processor.   Squeeze pulp out of roasted lime and add that to the food processor.  Add remaining ingredients and pulse to desired consistency.  I like to serve this salsa a little chunky.

Cauliflower and Kohlrabi “Rice”:
1 head cauliflower
2 large kohlrabi bulbs
4 Tbsp avocado oil or olive oil
2 Tbsp fresh cilantro- finely chopped
½ lime- juiced
Sea salt and pepper to taste

Clean cauliflower, chop into chunks, and place half of the chunks into the food processor.  Pulse until you get a “riced” texture.  Remove riced cauliflower and set aside.  Pulse the other half of the cauliflower and then add that to the first batch.  Peel kohlrabi, chop into chunks, and place in food processor.  Pulse to chop and then add to cauliflower.  Add oil to frying pan.  Heat to medium heat and then add cauliflower/kohlrabi mixture.  Cover and saute for 15-20 minutes.  Stir frequently to insure even cooking and prevent the vegetables from sticking.  Remove from heat and add cilantro and lime juice. Season with salt and pepper to taste.  Mix well and serve.

**If you do not have kohlrabi, you can just use cauliflower.

Grilled Corn:
Clean and husk corn.  Wrap each ear in aluminum foil.  Heat grill to about 400°F.  Place ears on grill.  Cook for 18-20 minutes, flipping halfway through cook time.  Remove from grill and allow to cool a little before handling.  When cool enough to handle, use a sharp knife to remove the corn from the ear.  Place in bowl and serve.

**Fajita Bowl Assembly: Once all components are cooked and ready to serve, you can assemble each bowl.  Fill the bottom of the bowl with either the cauliflower and kohlrabi “rice” or regular white or brown rice.  Top with marinated steak (or chicken or mushrooms), pepper and onion mixture, chopped lettuce, avocado slices, jalapeno slices, green tomato salsa, and grilled corn.   Sprinkle on some chopped fresh cilantro and squeeze a lime over top. Enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

06 Sep Autumn Salad with Squash and Fennel

We may be in the middle of a crazy heat wave right now, but fall is on its way and we are seeing some of the fall harvest vegetables make their way to our CSA shares.  I created an Autumn Salad that showcases the fennel and delicata squash, as well as the lettuce and sweet onion from this week’s share.

Salad Ingredients
1 Delicata Squash
2 Tbsp Olive Oil or Avocado Oil
Sea Salt and Black Pepper
1 Head of Lettuce
2 cups Spinach
2 Fennel Bulbs and a small amount of the Fennel Fronds
1 Sweet Onion
1 cup Pomegranate Seeds
½ cup Chopped Walnuts
8 oz Goat Cheese

Dressing Ingredients
2 Tbsp Orange Juice
1/3 cup Olive Oil
3 Tbsp Apple Cider Vinegar
½ tsp Sea Salt
¼ tsp Black Pepper
2 tsp Maple Syrup

• Preheat oven to 400°
• Slice delicata squash into ¼-inch wide rounds. Scrape out pulp and seeds from center and set aside.  Place squash on cookie sheet.  Drizzle with oil and sprinkle with sea salt and black pepper.  Roast for 15 minutes, flipping halfway through cooking time.
• Clean pulp from squash seeds. I like to soak them in a little bowl of water.  It makes it easier to separate out the seeds.  Place seeds on a small cookie sheet.  Sprinkle with a little sea salt.  Roast in oven for 8-10 minutes.
• Chop lettuce and add to a large bowl or serving dish. Add spinach and mix with lettuce.
• Lay squash rounds on top of lettuce mix.
• Thinly slice fennel bulbs and sweet onion. Sprinkle onto salad.
• Add pomegranate seeds, chopped walnuts, and crumbled goat cheese to salad. Sprinkle the roasted squash seeds on top and then add some of the chopped fennel fronds for garnish.
• Combine all dressing ingredients and mix well. I like to put them all in a mason jar and shake to combine.  Drizzle dressing over salad and enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

30 Aug Verde Mary

Ingredients
1 fennel bulb
1/2 jalapeño
1 green tomato
1 tomatillo
1 bell pepper
4 cherry tomatoes
1/2 heirloom tomato
1 T Apple Cider Vinegar
1/2 ts. Cayenne pepper
1 tsp. Coconut aminos
1/2 tsp. Salt
1/2 Cup water or tomato juice

Literally plop everything in the blender. Let this blend longer than most stuff as the veggies are
pretty fiberous and take a while to break down. I was feeling under the weather and this really
hit the spot. It’s mildly spicy and tart. I also discovered that the little bulb end of a stalk of fennel
is perfect to be used as a little spoon and that made me happy. Make sure you use good salt
for the added mineral boost. This was my breakfast but I’m sure would be good with vodka
for….. well, for breakfast if day drinking is in your cards. I usually prefer to eat my food in an
un-blended state and think smoothies are overrated but this baby hit me where I needed a jolt
of vitamins and zippiness. Enjoy!

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

23 Aug Chilled Corn and Coconut Soup; Fried Green Tomatoes

This soup recipe with just a few simple ingredients makes for a quick satisfying dinner and was a real hit with our family. The sweet corn from the farm, with its wonky pollination and extra juice thanks to the rainy season we’ve had, is perfect for this. We paired it with fried green tomatoes (hey, when the rain kills your tomatoes, make fried green tomatoes!), but a salad would also have been lovely.

Ingredients- (recipe adapted from Martha Stewart Living)
1 jalapeno hot pepper, seeded and chopped (a serrano or more than one jalapeno could be used for added heat, but we found one jalapeno was perfect for kid and adults of varying heat tolerances)
3 Cups fresh corn kernels (5 ears was perfect)
1 can coconut milk
2 1/1 Cups water
salt to taste
1 lime for fresh juice
few sprigs of thai basil

Cut your kernels off the corn cob. Bring hot pepper, corn kernels, coconut milk and water to boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 min.
I then used an immersion blender to blend- you could also transfer to a blender. I left some larger bits of corn but you could go completely smooth if desired. Season with salt to taste. Add half a lime fresh juice, and serve with lime wedges. Chop up thai basil, sprinkle on top of each soup bowl (don’t miss this step- wow the flavor really complements this soup!). Chill for a few hours, or eat it warm or room temp. Delicious!

Gluten- free Fried Green Tomatoes (from Our Salty Kitchen)

Ingredients
2 large eggs
1/2 cup milk (or almond milk or buttermilk)
1 cup almond flour (or ground flax seeds, or regular flour)
1 tsp. salt
1 tsp. pepper
1 Cup ground oats (or cornmeal)
1 Cup rolled oats (not ground up)
parmesan cheese (optional, for sprinkling on top of finished fried tomatoes)
4 medium size, firm green tomatoes (2 pounds makes a lot!)- cut into 1/2 inch slices
canola oil for frying
pinch of hot pepper flakes- optional

Whisk together egg and milk. Combine dry ingredients in a shallow dish. Dip tomato slices in egg mixture, then dredge in mixture of dry ingredients. Pour oil to depth of 1/2 inch in a large cast-iron skillet, heat over medium-high heat. Drop tomatoes in batches into hot oil, cook about 2 min each side or until golden brown. Drain on paper towels. Sprinkle hot tomatoes with salt, pepper, and parmesan cheese (and optional pepper flakes) to taste.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 13th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

08 Aug Cobb Salad with Marinated Chicken and Avocado Vinaigrette

We have spent the past two weeks in Hawaii.  It was a lot of travel and a great deal of eating out.  I was very excited to go to the farm today, pick up our share of fresh organic produce, and come home to cook a healthy meal.

Marinated Chicken
1 ½- 2 lbs boneless chicken breasts or thighs (highly recommend pastured chicken from Hershberger Heritage Farm)
4 Tbsp olive oil
3 Tbsp apple cider vinegar
1 Tbsp lime juice
1 tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper

Combine all ingredients, except chicken, in a large bowl.  Mix well.  Clean chicken and add to bowl.  Allow to marinate at least 30 minutes. Preheat grill to about 400°F.  Grill chicken until cooked through.  Cook time with vary depending on thickness of chicken.

Cobb Salad
Salad greens
4 kale leaves- stem removed, thinly chopped
1 cucumber- thinly sliced
1 ½ cups cherry tomatoes
3 hard-boiled eggs- thinly sliced
1 ½ avocadoes- pit removed and sliced
5-6 slices cooked bacon- chopped (We love the Paleo bacon from Hershberger Heritage Farm)
2 Tbsp hemp hearts
1 large sweet onion- peeled
2 Tbsp olive oil

Avocado Vinaigrette
½ avocado
Juice of 1 lime
1/3 cup + 2 Tbsp olive oil
3 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp fresh parsley
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper
¼ cup grilled sweet onion

Cut onion into four equal slices.  Drizzle with olive oil.  Cook on grill that’s been preheated to about 400°F.  Grill about 3-4 minutes per side, until onions have grill marks and are fork tender.  Remove onions from grill when done and cut into ½ inch slices.

Assemble salad on single serving plates or a large platter.  Cover plate with salad greens, then sprinkle chopped kale on top.  Layer each of the other toppings- cucumber, cherry tomatoes, eggs, avocado, bacon, hemp hearts, and grilled sweet onion.

Combine all vinaigrette ingredients in a blender.   Blend well until you have a smooth dressing.  Drizzle over salad, serve with marinated chicken, and enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

26 Jul Grilled Tomatillo Salsa and Roasted Vegetable Chutney

This week I wanted to showcase the tomatillos and tomatoes we have been getting in our CSA shares the past few weeks.  I made a grilled tomatillo salsa and a roasted vegetable chutney.  These recipes can be used individually or used together in one meal like we did.  We used both on breakfast tacos.   Because we liked this meal so much, we had it two nights in a row for dinner!

Grilled Tomatillo Salsa

Ingredients
1 lb tomatillos, outer leaves removed
1 large onion, sliced in half
2-3 Tbsp of avocado or olive oil (for grill)
½ tsp sea salt
1/8 tsp cayenne pepper
¼ tsp black pepper
1 clove garlic
1 tsp lime juice
1 Tbsp fresh cilantro

Heat grill to about 400°F. Oil grill grates to prevent sticking. Grill tomatillos and onion until soft (about 8-10 minutes per side). Remove from grill and allow to cool for a few minutes.

Combine grilled tomatillos, grilled onion, sea salt, cayenne pepper, black pepper, garlic, lime juice and cilantro in blender or food processor.  Blend until you get a chunky sauce texture.

Refrigerate until ready to use. Serve with your favorite chips or use as a topping for a Mexican inspired meal.

Roasted Vegetable Chutney

Ingredients
1 zucchini
1 yellow squash
1 onion
1 green pepper
3 tomatoes
1 jalapeno pepper
3 cloves garlic
3 Tbsp avocado or olive oil
1 tsp sea salt
½ tsp black pepper
¼ tsp cumin
1 Tbsp fresh chives
1 Tbsp fresh parsley
1 tsp lemon juice

Preheat oven to 300°F. Quarter the zucchini, yellow squash, and red onion.  Cut each into half-inch chunks and place on baking sheet. Remove seeds of green pepper, slice into half-inch chunks, and place on baking sheet. Slice tomatoes in half and place on baking sheet.  Slice jalapeno in half, remove seeds, and add to baking sheet.  Place garlic cloves on baking sheet.

Drizzle oil over vegetables and sprinkle on sea salt and pepper.  Roast vegetables for 15 minutes.

Add cumin, chives, parsley, and lemon juice to food processor.  Process until finely chopped.

Add roasted vegetables and pulse to combine.  I like to serve this chunky, but you may further process to create a smoother texture.

Season with sea salt and pepper to taste.

**This chutney can be used on a variety of dishes.  We used it on tacos, grilled pizza, and omelets.  It would also work well with crackers or even as a topping on fish, chicken, or burgers.

Breakfast Tacos

Ingredients
Soft tortillas (we used Siete brand, which is grain free)
Roasted Vegetable Chutney
Pastured bacon (Hershberger Heritage Farm bacon is delicious!)
Fried or scrambled egg
Onion, sliced thin
Avocado, sliced
Tomatillo Salsa
Fresh chives, chopped
Squeeze of fresh lime juice

Assemble tacos in the order listed above.  Enjoy!

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

25 Jul Swiss Chard with Olives and Lemons; Kentucky Red Slaw; Southeast Asian Coconut Grilled Zucchini

Chef Rich Baringer of Dinner’s Done Personal Chef Service was grilling, mixing and sampling some wonderful dishes with ingredients straight from the farm. Here are a a few of the tasty recipes he had out that day- more can be found on his facebook page.  Rich will be back at the farm on Thursday August 16th for another demo- he’s always happy to chat about farm fresh food and provide inspiration for dishes you can try at home.

SWISS CHARD WITH OLIVES AND ALMONDS (adapted from Cooking Light magazine)
Serves 4

Ingredients
1 ¼ lb Swiss chard, leaves removed (keep the stems for another use)
2 Tbsp lemon juice
1 ½ tsp extra-virgin olive oil
½ tsp salt
1/8 tsp pepper
½ Cup kalamata olives, pitted and halved
2 Tbsp sliced almonds, toasted

• Slice chard leaves crosswise into very thin shreds. Place in a large bowl.
• Whisk together juice, oil, salt and pepper. Drizzle over chard and toss.  Add almonds and olives and toss.
• Let stand for 15 min before serving.

KENTUCKY RED SLAW (from Cook’s Country magazine)
Serves 4

To chop the cabbage, cut in quarters and remove core.  Peel off several layers of leaves and slice into thin strips.  Then turn the strips 90 degrees and chop into small pieces.  Repeat for the rest of the cabbage.

Ingredients
½ Cup ketchup
¼ Cup cider vinegar
¼ Cup sugar
1 Tbsp vegetable oil
1 tsp hot sauce
Salt and pepper
1 small head green cabbage (about 1 ¼ lb), chopped fine

• Whisk ketchup, vinegar, sugar, oil, hot sauce, 1 tsp salt and ¾ tsp pepper together in large bowl.
• Stir in cabbage until well combined. Cover and refrigerate for at least 30 min.  Season with salt and pepper to taste.  (Can be refrigerated for up to 2 days.)

SOUTHEAST ASIAN COCONUT GRILLED ZUCCHINI (adapted from Moosewood Restaurant Low-Fat Favorites)
Serves 4

Ingredients
5 zucchini or yellow squash
2 garlic cloves, minced
1 jalapeno, minced and seeded (optional)
½ tsp turmeric
1 tsp vegetable oil, plus more for grilling
2 scallions (or use equivalent sweet onion), chopped
2 Tbsp lime juice
2 Tbsp chopped basil
2 Tbsp chopped mint
¼ Cup coconut milk
Salt

• Preheat grill to high. Clean and oil grates.
• Cut squash in half lengthwise, then again in half (or wedges if larger). Toss with oil and season with salt.
• Grill squash until tender and slightly charred, about 8-12 min (depending how soft you want them), turning periodically. Remove and let cool slightly.
• Meanwhile, heat 1 tsp oil, garlic, jalapeno and turmeric in small saucepan until sizzling. Add scallion, lime juice, basil, mint and coconut milk.  Cook until veggies are slightly softened, stirring occasionally.
• When squash is done, chop into bite-sized pieces and place in bowl. Toss with sauce and season with salt to taste.  (You could also serve the squash without cutting—place spears on serving platter and top with sauce.)

Photos and recipes provided by Rich Baringer of Dinner’s Done Personal Chef Service.

18 Jul Summer Time Flat Bread

We eat our fair share of pizza around here but none of them ever come with dandelion greens or fresh from the farm garlic (until now). This recipe was born from my love of a veggie sandwich I ate many moons ago out west. It had cream cheese and sprouts and avocado and cucumber, on yummy thick seedy bread. It has always stuck with me and I like to recreate those flavors and textures. I used store bought flatbread but if you’re feeling especially eager, make it.

I probably could have stopped this recipe with the greens and pepperoni, because it was just that good that my mind started imagining it in all sorts of creations. Pasta, eggs, ice cream….. probably all tasty. The trick to getting my kids to eat this was to slice the veggies SUPER THIN so they kind of melt away in the oven. The secret ingredient here is a whole head of garlic. I find that it makes the bitterness of the dandelion more palatable and with the addition of the sweetness of the onion and smokiness of the pepperoni, it’s a winner.

As seen in the photo, leaving a teenage boy alone with a blank flatbread, cheese and smoked meats results in a far different kind of delicacy.

1 head of garlic – smashed and chopped
1/2 onion – sliced thin
2 cups dandelion/kale/chard mix – chopped very fine
2 Tbs olive oil
1/2 tsp cumin
1/2 tsp chili powder
2 Tbs water
1/2 C pepperoni or bacon
salt and pepper

Over medium heat slowly saute the garlic and onion until golden and softened. Add the greens, meat, cumin, and chili powder and sauté further about 5 minutes. Add water to pan to deglaze and allow to reduce another 5 minutes or so. Add salt and pepper too taste. Smear flatbread with 2 Tbs cream cheese. Drizzle with olive oil. Salt and pepper to taste. To build, spread an even layer of greens atop the cream cheese and oil, follow with thinly sliced veggies to your liking. I used tomatoes, zucchini, tomatillo and more sweet onion. Here, the cheese is smoked mozzarella but cheddar or provolone would be delicious as well. Bake in a 400 degree oven for 10 minutes and broil for another 4-5 depending on your broiler. Remove and sprinkle with chopped basil and a drizzle of olive oil. I enjoy mine with some sliced avocado. Enjoy!

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.

11 Jul Skillet Green Beans and Smashed Potatoes

I get so excited when I walk into the CSA on Tuesday afternoons and there is a new pick-your-own vegetable.  Most of the pick-your-own crops rarely make it to a meal in our house.  They get cleaned up, put in a bowl on our table, and the kids munch on them!  This week’s pick-your-own crop was green beans.  We love to eat these raw, but also enjoy them in a variety of dishes.  This week I decided to give them an Asian twist alongside some smashed potatoes and grass-fed sirloin tip cooked in the instant pot.

Skillet Green Beans
1 lb fresh green beans
2 Tbsp avocado or olive oil
3 cloves garlic- crushed
2 tsp sesame seeds
3 tsp coconut aminos*
Sea salt and black pepper to taste

*Coconut aminos is a soy-free seasoning sauce.  It is made of organic coconut tree sap that has been aged and blended with sun-dried, mineral-rich sea salt.  We use the Coconut Secret brand.  You can definitely substitute with soy sauce if you prefer.

• Add oil to skillet and allow to heat up.
• Add green beans. Cover and cook on medium heat, stirring frequently to insure even cooking.  Cook for about 10 minutes.
• Add crushed garlic and cook until green beans are desired tenderness. (I like to serve them a little crunchy.)
• Add sesame seeds and coconut aminos. Season with salt and pepper.  Mix well and serve.

Smashed Potatoes
2 Tbsp + ½ tsp sea salt, divided
1 pound small potatoes
3 Tbsp olive oil, divided
½ tsp black pepper

• Fill medium pot with 6 cups water and 2 Tbsp sea salt. Bring to a boil.
• Add potatoes and allow water to come back to a boil. Cook potatoes for about 15 minutes or until fork tender.
• Drain potatoes and allow to cool slightly.
• Heat oven to 425°
• Spread 1 ½ Tbsp oil onto a baking sheet. Line up potatoes on baking sheet.  Using the bottom of a glass cup, smash each potato.
• Drizzle remaining 1 ½ Tbsp oil onto potatoes. Spread with a pastry brush.
• Sprinkle potatoes with salt and pepper.
• Cook for 20 minutes or until golden brown, flipping after 10 minutes.

**These potatoes can be served with a variety of sauces or garnished with fresh herbs.  We topped them with a Spicy Asian Dressing.

Spicy Asian Dressing
2 tsp fresh ginger- grated
2 cloves garlic- crushed
2 Tbsp olive oil
1 ½ Tbsp apple cider vinegar
2 tsp toasted sesame oil
½-1 tsp sriracha (optional)***
1 tsp sesame seeds

Combine all ingredients except sesame seeds and mix well.  I used a small blender.  Add sesame seeds and serve.

***The sriracha is optional, but definitely adds the spiciness to this sauce.  Adjust the amount you use based on your own personal taste.

Recipe and Photos by Stephanie Borzio. Stephanie Borzio 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 & Facebook: Tru You Essentials; Website: www.truyouessentials.com

05 Jul Potato Rachel

It’s a little hot to be stuck in the kitchen all day cooking and frankly, I am not even very hungry. Nonetheless, the kids have to eat. My 14 yr old and I were throwing around ideas for a farm recipe and this is the one that ignited the most excitement in his tone. Sadly for him, he fell asleep and I ate the entire thing myself. Poor kid.

As always with my recipes, feel free to play around with what you have on hand and allow your intuition and cravings to guide your creativity. Here, I use the traditional rye bread and swiss cheese but, by all means, do you. The technique is exactly as if you would be making a grilled cheese sandwich. Once the components are finished, it’s just a layer and griddle party.

There are 4 components put together to create one glorious sandwich but only minimal cooking is involved.

4 medium red potatoes – shredded
2 Tbs cooking oil
1 Tbs butter

Shred potatoes and soak in cold water for 10 minutes. Drain and press dry in a kitchen towel or paper towels until very dry. Heat oil and butter over medium heat in a large skillet. Lay shredded potatoes in a thin layer to cover the skillet and allow to brown. Once the underside is golden and crispy, gently flip. I grated some fresh garlic over the potatoes once I flipped it and let the heat melt it away into the potatoes. Salt and lots of pepper.

In a separate bowl :
1/2 cabbage shredded
1 zucchini shredded
1 yellow squash shredded
1 onion sliced thin
1 apple or pear shredded
Salt and pepper

Slaw Sauce :
1 Cup mayo
1 Tbs mustard – I use whole grain.
1 Tbs honey or maple
2 tsp vinegar
Fold the slaw sauce into the cabbage mixture and set aside.

Cucumber Dressing :
1 yellow cucumber- seeded and diced very small
1 Tbs dill- chopped
2 Tns onion tops- sliced thin
1 onion – small dice
1 turnip- small dice
3/4 cup plain yogurt – Greek or drained
1 Tbs kefir or buttermilk
1 Tbs sugar
salt and pepper

To assemble :
Butter 2 pieces of rye bread like you would a grilled cheese sandwich. I used the same skillet that was still warm from the potatoes. Apply 2-4 slices of Swiss or any cheese you would like to either side of the bread followed by a generous dollop of cucumber dressing to one side. Lay your potato pancake atop the dollop and apply a nice layer of slaw to be followed by the other piece of bread. Place in the skillet and allow to brown on both sides being careful that the guts don’t spill out all over the place. Be a gentle flipper. Gingerly remove the Rachel from the skillet and enjoy immediately. No plate required.

Recipe, post and photos by Kristin Moyer, a local mom and chef who loves to eat, write and play with her food.