Recipes

31 Oct

Posted at 12:31h in Recipes by
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Freshly steamed broccoli florets and roasted radicchio are tossed with a shallot and garlic sauce to make this delicious pasta dish.  Serve it alone or with your favorite protein to make it a complete meal.  The flavors work well together and create a unique farm fresh dish.

Broccoli and Radicchio Pasta

Ingredients:
1 small head broccoli
1 head radicchio
2 large shallots
3 cloves garlic
¼ cup plus 3 Tbsp olive oil, divided
2 tsp honey
½ tsp sea salt, divided
2 pinches black pepper, divided
3 Tbsp pine nuts
12 ounces pasta, cooked as directed (reserve some of the pasta water for the sauce)
Freshly grated parmesan cheese

 

  • Prepare all produce.
    • Broccoli- wash and dry; cut florets into bite size pieces; reserve stems for another use
    • Radicchio- soak in ice water for 20-30 minutes; dry well and slice into quarters (long ways)
    • Shallots- peel and thinly slice
    • Garlic- peel and thinly slice

  • Preheat oven to 400°
  • In a small bowl, mix 2 Tbsp olive oil, honey, ¼ tsp salt and a pinch of pepper. Brush this on all sides of the radicchio and place on a small baking sheet.  Roast in the oven for 12 minutes.

  • Place broccoli florets in a small pot with water and a steamer insert in it. Steam for about 8 minutes or until the florets are fork tender.
  • Place pine nuts in a small oven safe dish. Toast in the oven for 7 minutes.
  • While both the radicchio and broccoli are cooking, heat 1 Tbsp oil in a small sauté pan on the stove. Add the sliced shallots and cook on medium/low heat for about 5 minutes.  Add the garlic and cook for an additional 5 minutes.  Stir well during cooking.
  • In a blender, combine the cooked shallots and garlic, ¼ cup oil, ¼ cup pasta water, 2 Tbsp toasted pine nuts, ¼ tsp salt, and a pinch of pepper. Blend well until you achieve a creamy sauce.
  • Once the radicchio is roasted, thinly chop into slices.

  • To assemble pasta dish, place the cooked pasta in a large bowl. Add the chopped radicchio, steamed broccoli florets, and the sauce.  Toss to coat everything.
  • Top with freshly grated parmesan and the remaining 1 Tbsp of toasted pine nuts.
  • 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
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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

17 Oct

Posted at 08:23h in Recipes by
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Sweet potatoes paired with a spicy, flavorful seasoning mix make a great side dish that is both simple and savory.  Serve these fries alongside a burger, grilled chicken, or even your favorite steak.

Cajun Sweet Potato Fries

Ingredients:
3 sweet potatoes
3 Tbsp olive oil or avocado oil
1- 1½ tsp sea salt

Cajun seasoning:        
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
½ tsp oregano
½ tsp thyme
½ tsp black pepper
1-2 pinches cayenne pepper

Yogurt Dipping Sauce:
½ cup Greek yogurt
2 Tbsp scallions (very finely chopped)
½ tsp smoked paprika
½ tsp honey

  • Peel the sweet potatoes and cut into ½ inch thick matchsticks.
  • Place the sweet potato sticks into a bowl of ice water. Soak for 30-45 minutes.

  • Preheat the oven to 425°
  • Remove the sweet potatoes from water, drain, and dry off on either paper towels or a dish towel.

  • While the sweet potatoes are drying, mix the spices for the Cajun seasoning in a small bowl.

  • Once dry, place the sweet potatoes in a bowl or ziplock bag. Add the oil and the Cajun seasoning.  Toss to coat the sweet potatoes.
  • Place seasoned sweet potatoes in a single layer on a parchment lined baking sheet.

  • Bake for 30-40 minutes, flipping halfway through the baking time.
  • While the sweet potatoes are cooking, prepare the yogurt dipping sauce. Combine all ingredients in a small bowl.
  • Once the sweet potatoes are done cooking, remove from the oven and sprinkle with sea salt. Serve with the yogurt dipping sauce.
  • Enjoy!

*Air fry option: Spread on tray in single layer.  Cook at 400°F for 13-15 minutes.

 

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

10 Oct

Posted at 11:32h in Recipes by
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Looking for a new lunch idea? Sweet roasted beets, fresh peppery arugula, and a scallion infused cream cheese make a great combination for this delicious veggie sandwich. Or pair it with soup for a simple dinner option!

Honey Roasted Beet and Arugula Sandwich

Ingredients:
4 beets (bulbs only)
2 Tbsp honey
½ tsp sea salt
¼ tsp black pepper
½ cup scallions, roughly chopped
½ block of cream cheese, softened (4 oz)
4 slices of your favorite bread or 2 rolls
Arugula

  • Roast the beets.
    • Peel each bulb.
    • Slice into ¼ inch wide rounds.
    • Place in a single layer on a parchment lined baking sheet.

    • Brush on honey. If the honey is really thick, you may need to heat it a little bit to make it more spreadable.
    • Sprinkle with salt and pepper.
    • Flip the beet rounds and repeat the honey and salt/pepper steps.
    • Bake at 400°F for 15 minutes.
    • Remove and let cool.

 

  • Make the scallion cream cheese.
    • Place the scallions in a food processor. Pulse for 10-15 seconds.  Scrape down sides and pulse again.

    • Add cream cheese. Blend for 10-15 seconds and then scrape the sides down.
    • Blend again until the scallions are well incorporated.

 

  • To assemble sandwiches –
    • Spread scallion cream cheese on the bottom slice of bread.
    • Layer on the roasted beets and then the arugula.
    • Top with the second slice of bread.

  • 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 Oct

Posted at 13:21h in Recipes by
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Fall squash are incredibly versatile and full of flavor.  They can be a delicious side to any meal or they can be the star of the dish.  This breakfast bowl features the petite and very sweet honeynut squash. Honeynut squash was bred to reach optimum flavor (think rich and caramel-y) when roasted at high heat. This bowl can be enjoyed at breakfast, as a yummy after school snack, or as a decadent and healthy dessert!

Honeynut Squash Breakfast Bowl

Ingredients:
2 honeynut squash*
1 Tbsp coconut oil, melted
2 Tbsp maple syrup
1 tsp vanilla extract
½ tsp cinnamon

Toppings:
plain or vanilla Greek yogurt
granola (homemade or store bought)
almond butter

Additional Toppings:
honey, roasted pumpkin seeds, chopped nuts, cacao nibs, dried cranberries or raisins

  • Prepare honeynut squash. Cut in half and remove the seeds.  Place cut side up on a baking sheet.  Brush on melted coconut oil.

  • Bake at 425°F for 25 minutes.

  • Remove and let cool for a couple of minutes. Once you can handle the squash, remove the flesh from the skin.  Discard the skin.
  • Combine the roasted squash flesh, maple syrup, vanilla, and cinnamon in a blender or food processor. Process until smooth.

  • Squash can be served warm or cold- your preference.
  • To assemble bowls –
    • Divide the squash into two bowls.
    • Top with a large spoonful of yogurt.
    • Sprinkle with granola.
    • Add any additional toppings.
    • Warm the almond butter and drizzle on top.
  • Enjoy!

*This recipe uses the honeynut squash and makes about 2 cups of puree.  You can sub with another fall squash, but cooking time may differ depending on the size of the squash.

 

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 Sep

Posted at 10:19h in Recipes by
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As we shift into this new season, many of us have to adjust to new schedules.  School is back in session.  Sports, clubs, and other activities are going strong.  Mealtime can be difficult and stressful when juggling a variety of different schedules.  I wanted to create an easy fall inspired soup that could be prepped, frozen, and quickly cooked on nights when everyone is going in different directions.  This harvest soup features squash, potatoes, bok choy, and kale from the farm shares.

Harvest Soup Freezer Bag

Ingredients:
2 cups squash, peeled and cubed
2 cups potatoes, cubed
1 cup bok choy (stems only; save leaves for another use), diced
1-2 cups kale (stems removed), chopped
1 cup onion, chopped
3-4 cloves garlic, diced
1-2 Tbsp fresh herbs, finely chopped
1 tsp sea salt
½ tsp black pepper
½ tsp ground ginger
½ tsp turmeric
6 cups broth (vegetable, chicken, or beef)

  • Prepare all produce. Place the squash, potatoes, bok choy, kale, onion, and garlic in a large bowl.
  • Add the fresh herbs and seasonings. Toss to mix everything.

  • Label a gallon ziplock bag with soup name and date. Transfer everything from the bowl to the ziplock bag.  Remove as much air as you can and then seal the bag.
  • Freeze the bag (lay it flat for easy storage).
  • When you are ready to use the soup, remove the bag from the freezer. Allow it to defrost on the counter for about 30 minutes.

  • To cook-
    • STOVETOP: Place the broth in a large pot. Gently dump the contents of the bag into the broth.  Bring to a boil and then reduce to a simmer.  Cover and cook for 30 minutes.
    • CROCKPOT: Place the broth and contents of the bag into the crockpot.  Cook on low for 4-6 hours.

*You can add protein to this soup if you want.  Just make sure the protein is pre-cooked.  Just add it with the broth and bag contents and then allow it to heat up with the rest of the soup.  Great protein options- chicken, ground beef, beef cubes, sausage, or beans.

 

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
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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

05 Sep

Posted at 10:51h in Recipes by
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Fresh herbs can be used in a variety of ways.  Most often they can replace their dried counterparts in any recipe.  I prefer to use fresh herbs when they are available and the farm offers so many wonderful options both in our shares and in the pick-your-own herb boxes- fresh basil, cilantro, thyme, lemon verbena, marjoram, etc.  This week’s recipes showcase three different ways to use fresh herbs.

Herb Salt

Ingredients:
1 cup sea salt
1 cup fresh herbs (leaves only), packed

  • Clean and dry herbs.
  • Combine salt and herb leaves in a food processor. Process until the herbs are very finely chopped.
  • Preheat oven to 200°
  • Transfer salt and herb mixture to a parchment lined baking sheet. Spread into a thin layer.

  • Bake for 20 minutes. Stir and return to oven for 15-20 minutes more.
  • Remove and make sure the herb salt is nice and dry.
  • Allow to cool on counter. Once cool, break up any areas that got stuck together.  Store in an airtight container.
  • Use herb salt to season vegetables, proteins, pizza, pastas, and even popcorn!

 

Herb Oil

Ingredients:
½ cup fresh herbs, packed
1 cup olive oil
Glass jar with lid

  • Clean and dry herbs.
  • Pack herbs into the glass jar.
  • Pour in the olive oil and make sure all of the herbs are covered. You can add more oil if you need to.
  • Cover and allow to sit for at least two weeks.

  • Once the oil has infused for a few weeks, strain. The herbs can be thrown out and the oil can be stored in an airtight container.
  • Herb oils can be used in salad dressings, marinades, or as a dipping sauce for bread.

 

Basil Dipping Oil

Ingredients:
1 cup fresh basil leaves
2 cloves garlic
1 cup olive oil
½ tsp red pepper flakes
½ tsp sea salt

  • Clean and dry basil.
  • Place all ingredients in a food processor. Process until garlic cloves and basil are finely chopped.
  • Pour onto a shallow plate and use as a dipping sauce for fresh bread or serve as a sauce on your favorite pasta.

 

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
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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

22 Aug

Posted at 11:47h in Recipes by
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Fall is in the air and back to school is just around the corner, and the summer season of watermelons is winding down, but we’re not ready to say goodbye just yet. Kick your feet up, grab your glass and celebrate summer with either of these two delicious beverages- a watermelon limeade or a frozen watermelon margarita.

Watermelon Limeade

Ingredients:
6 cups cubed watermelon (seedless)
½ cup lime juice
½ cup water
¼ cup sugar
Garnish- watermelon slices, lime wedges

  • Place watermelon cubes and lime juice in a blender. Blend on high for a couple of minutes.
  • Strain mixture. Place juice in a large pitcher.
  • Place water in a small pot on stovetop and bring to a boil. Remove from heat and add in sugar. Stir until it is dissolved.
  • Add the sugar water to the watermelon juice and mix to combine.
  • Serve over ice.
  • Garnish with a slice of watermelon or lime wedge.

 

Frozen Watermelon Margarita

Ingredients (for 3-4 servings):
4 cups frozen watermelon
1/2 cup tequila
1/4 cup  triple sec (I used Cointreau)
1/3 cup fresh lime juice
2-3 tbsp. Bluestem Botanicals Triple Mint Simple Syrup, to taste
1 heaping cup ice
salt for rim (I used a homemade herb salt from a Bluestem Botanicals cocktail kit)

  • Cut up your watermelon and freeze on baking sheets for at least 6 hours.
  • Add watermelon, tequila, triple sec, lime juice, simple syrup and ice to a blender.
  • Blend until smooth
  • Pour into salted rim glass and serve with a watermelon wedge.

 

 

 Frozen Margarita recipe and photos by Tricia Borneman.

Watermelon Limeade 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