Recipes

11 Jul Zucchini Toast

Posted at 18:13h in Recipes by bloomingglenfarm 0 Comments

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Avocado toast is all the rage these days. Well…how about zucchini toast instead! This recipe showcases the summer squash, garlic, tomatoes, and basil that we got in our CSA shares this week. It is a really easy recipe that can be made as a side or can be the main dish for breakfast, lunch, or dinner!

Ingredients
1 zucchini or yellow squash (preferably a larger one)
Olive oil
2 avocados
2 cloves garlic, minced
Pinch black pepper
2 pinches sea salt
Lemon juice
½ tomato
1 batch basil garlic sauce

Basil Garlic Sauce
¼ cup basil leaves, packed
2 cloves garlic, roughly chopped
3 Tbsp olive oil
½ tsp onion powder
2 pinches sea salt
Pinch black pepper

Cut zucchini lengthwise about ½ inch thick. Brush with olive oil.
Heat grill to about 400-450° Grill zucchini slices about 3 minutes per side.
In a medium bowl, combine avocados, garlic cloves, black pepper, and sea salt. Use a fork to mash the ingredients together.
Remove seeds from tomato and chop.
Make basil garlic sauce by placing all ingredients in blender. Blend until well combined.
Assemble toast.
- Place grilled zucchini slice on plate.
- Top with ½ of the mashed avocado mixture.
- Drizzle with lemon juice.
- Add chopped tomato.
- Drizzle the basil garlic sauce on top.
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

01 Jul Cucumber Mint Popsicles

Posted at 19:17h in Recipes by bloomingglenfarm 1 Comment

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It’s officially summer! This week’s recipe is inspired by the heat and sunshine that comes with this season. We started to get cucumbers in our shares last week, and I’m sure we’ll be seeing them off and on over the coming months. Cucumbers are easy to use and incorporate into salads or simply slice and eat as a snack. This week’s recipe showcases cucumbers in a very different way…frozen popsicles!

Ingredients
¾ cup honey
½ cup water
½ cup mint, chopped (I used the mojito mint from the herb gardens at the farm)
2 cups cucumber, chopped and NOT peeled
½ cup lime juice
3 Tbsp lime zest, divided

• Place honey and water in small saucepan. Bring to a boil and then simmer until all of the honey is dissolved in the water.

• Remove saucepan from heat and add in chopped mint. Allow this mint to infuse for at least one hour.

• Combine honey/mint mixture, cucumber, lime juice, and 2 Tbsp lime zest in blender. Puree until smooth.

• Sprinkle the remaining 1 Tbsp of lime zest in the bottom of the popsicle mold. Pour the blended mixture into the mold. If you do not have a mold, you can use paper cups and popsicle sticks!

• Freeze overnight.

• Makes about 6-8 popsicles depending on size of mold.

21 Jun Lemon Veggie Risotto

Posted at 10:13h in Recipes by bloomingglenfarm 0 Comments

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This delicious lemon veggie risotto is an easy way to incorporate more veggies into your meal. This is filling enough to be a main course, or you can pair it with a greens salad. Feel free to add any other seasonal vegetables you have on hand that would fit in nicely like zucchini, asparagus, or the tomatoes that we will be seeing in the CSA share soon! (Leftover risotto also makes a delicious lunch- make small balls or patties, brush the patty with a whisked egg, and dredge in a flour/salt/breadcrumb combo and fry lightly in oil until browned. These are a great addition to salads.)

Ingredients
1 1/2 cup Arborio rice
4 cups vegetable broth
1/2 cup chopped snap peas
1/2 cup chopped greens of choice (I used Swiss chard)
2 torpedo onions diced (leaving the greens)
3 diced garlic scapes
3 tablespoons butter (I used dairy free to make this dish vegan)
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 cup cheese of choice (also used dairy free)
Fresh dill

Heat vegetable broth over stove till hot. In another pot melt 1 tbsp butter to a pot and add garlic scapes and onions. Cook until onions are translucent. Add in rice and toast for a minute, then add wine and lemon juice. Stir until liquid is gone and add in a cup at a time of vegetable broth to the rice mixture. Stir constantly until each cup is dissolved into rice. Once broth is gone and rice is cooked, fold in snap peas, greens, butter and cheese. Season with salt, pepper and fresh dill.

Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.

12 Jun Kale Caesar Salad

Posted at 09:15h in Recipes by bloomingglenfarm 0 Comments

6 Likes

One of the items we get almost every week in our CSA shares is kale. When we first joined the CSA 8 years ago, I hated kale! Yes that’s right…I did not like this amazing superfood. I never knew what to do with it and didn’t really enjoy the taste. Over the years, I have experimented with this wonderful vegetable and love creating new dishes with it. It is now one of my favorite vegetables! You can enjoy this Kale Caesar Salad as a side dish or your main meal.

Salad Ingredients:
1 bunch kale
Avocado or olive oil
Avocado slices
1 cup cashews
Pinch sea salt
¼ cup sunflower seeds
2 Tbsp pumpkin seeds
¼ cup hemp hearts

Dressing Ingredients:
½ Avocado
1 ½ Tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
2 scallions, finely chopped
½ cup water
1/3 cup mayonnaise
1/3 cup garlic scapes, finely chopped

Wash kale. Remove stems and chop. Place in large salad bowl. Add 1-2 Tbsp of avocado or olive oil. Toss to coat and then massage the kale leaves.
In a small skillet, add 2 tsp avocado or olive oil. Heat to medium heat and then add cashews. Toast cashews for 1-2 minutes stirring constantly. Remove from heat and add a pinch or two of sea salt.
Make superseed mixture. In a small bowl, combine sunflower seeds, pumpkin seeds, and hemp hearts.
Make dressing by combining all ingredients in a small bowl. Whisk together or blend. If the dressing is too thick, just add a little more water.
To serve, add kale to plate or bowl. Top with toasted cashews, superseed mixture, avocado slices, and dressing.

**You can always add bacon or chicken to this dish. Hershberger Heritage Farm is one of our favorite places to source pastured bacon and chicken!

09 Jun Garlic Bok Choy and Kohlrabi over Quinoa

Posted at 08:48h in Recipes by bloomingglenfarm 0 Comments

5 Likes

Sautéed vegetables with Asian flavors over grains is always a good combo. All these textures come together perfectly to make a quick dinner that you can whip up in under 30 minutes!

Ingredients
1 head bok choy
1 bunch kohlrabi
1 bunch spring onions(about 3-4)
2 head green garlic
2 tbsp coconut aminos
4 tbsp rice vinegar
1 tsp avocado oil
Steamed quinoa
Fresh cilantro
Sesame oil

Heat cast iron or whatever pan you have on hand over medium heat on the stove top and add avocado oil. Mince onions (reserving the green parts for garnish) and 1 head green garlic and sauté till soft. Add 2 tbsp rice vinegar and 1 tbsp coconut aminos.

Peel and chop kohlrabi into cubes and add to garlic and onions. Cook for about 10 minutes, then add kohlrabi leaves and cook till wilted (about 5 minutes). Remove everything from pan and add in the other minced garlic, coconut aminos and rice vinegar.

Slice bok choy vertically. Place in pan and cook for about 5 minutes each side (I placed a lid over them to help the steam cook them through). Once cooked take off heat and place everything over quinoa or grain of your choice.

Drizzle with a little sesame oil and fresh cilantro for garnish.

30 May Collard Wraps with Green Garlic Spread

Posted at 11:59h in Recipes by bloomingglenfarm 0 Comments

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I’m so excited for the 2019 CSA season. Picking up farm fresh organic produce from our friends at Blooming Glen Farm is definitely a highlight to our week. These farmers work really hard to provide us with the highest quality vegetables each week, so be sure to say thank you the next time you stop at the farm or see them at a market.

For this week’s recipe, I am showcasing the collard greens, radishes, green garlic, scallions, and kohlrabi. These wraps are delicious and full of flavor. Feel free to switch things up throughout the season as new vegetables become available. You can also use the Quick Pickled Radishes and the Green Garlic Spread for other meals.

Collard Wraps:
Quick Pickled Radishes (recipe below)
Green Garlic Spread (recipe below)
1 medium onion
2 yellow or orange bell peppers
3 portobello mushrooms
1 bunch kohlrabi (both bulbs and leaves are used)
6 collard leaves (you can also use kale or kohlrabi leaves)
Avocado oil or olive oil for cooking

Make quick pickled radishes (see recipe below).
Make green garlic spread (see recipe below).
Thinly slice onion and peppers.
Clean and slice portobello mushrooms.
Remove kohlrabi bulbs from stems and leaves. Peel bulbs and cut into matchsticks.
Wash kohlrabi leaves and thinly chop.
In sauté pan, place 1 Tbsp avocado or olive oil. On medium heat, sauté onion for 2 minutes and then add kohlrabi greens. Cook an additional 2 minutes and then place in bowl and cover to keep warm.
In the same pan, add a little more cooking oil and sauté kohlrabi and peppers for about 3 minutes. Place in another bowl and cover to keep warm.
In the same pan, add a little more cooking oil if needed and sauté mushrooms for 3 minutes. Place in bowl and cover to keep warm.
Fill large pot with about 6 cups of water. Cover and heat to boiling.
Remove lid and blanch collard leaves. Place them in boiling water for about 30 seconds. You will see them turn a deep green. Remove leaves and place on paper towel to dry a little before serving. (If using kale or kohlrabi leaves, I still like to blanch them but you only need to place them in the water for about 15-20 seconds.)
Assemble wraps: blanched collard green, green garlic spread, portobello, pepper and kohlrabi mix, onion and kohlrabi greens, and quick pickled radishes
Enjoy!

Quick Pickled Radishes:
4 large radishes
½ cup white vinegar
1 tsp sea salt

Clean and cut radishes into small matchsticks. Place in a bowl.
Add white vinegar and sea salt.
Mix well and let sit for at least 30 minutes. **I make this first and then let it sit while I prep the rest of the meal.
Store extra in the fridge. **Great topping for salads, burgers, sandwiches, etc.

Green Garlic Spread:
3 green garlic bulbs and stems
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper

6 large basil leaves
1/3 cup scallions (chopped)
¼ cup + 2 Tbsp olive oil
½ tsp sea salt
Pinch black pepper

Preheat oven to 400°
Clean up green garlic and slice in half.
Place green garlic on baking sheet. Drizzle with 2 Tbsp olive oil, ¼ tsp sea salt, and ¼ tsp black pepper.
Roast for 10 minutes and then remove from oven.
In blender or food processor, combine roasted green garlic, basil, scallions, ¼ cup + 2 Tbsp olive oil, ½ tsp sea salt, and pinch black pepper.
Process all ingredients until they are well combined. This will form a thick spread.
Store extra spread in fridge. This works really well on burgers, sandwiches, eggs, 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

23 May Strawberry Salad with Basil-Balsamic Dressing

Posted at 21:14h in Recipes by bloomingglenfarm 0 Comments

4 Likes

It’s strawberry season!! It’s one of my favorite times of year and I love to add them to meals, desserts or have them on their own. I had to share this delicious strawberry salad recipe because I make it every year around this time and it’s always a hit! Hope you enjoy this as much as I do.

Salad
4-5 cups spring mix
1 cup sliced strawberries
1 avocado, diced
1/4 cup sliced scallions
1/2 cup candied pecans (add 1/2 cup raw pecans to a pan with 1 tbsp maple syrup and cook over low while stirring till bubbling then let cool)

Mix all ingredients together in a big bowl.

Dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tbsp honey
Juice of 1 lemon
1 tablespoon chopped fresh green garlic
Dash of salt and pepper
2 tbsp chopped fresh basil

Mix together in a bowl or shake in a jar. Add a little more honey if you’d like more sweetness.

31 Oct Maple Roasted Veggies over Massaged Kale Salad

Posted at 09:10h in Recipes by bloomingglenfarm 0 Comments

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How about an easy fall salad to showcase some of the amazing autumn produce we have been getting in our CSA share? This salad can be used as a side dish or as the main meal.

Maple Roasted Veggies
1 lb sweet potatoes (about 3 medium)
1 radish (I used a purple daikon radish)
1 onion
½ tsp sea salt
½ tsp garlic powder
2 Tbsp olive oil
3 Tbsp maple syrup

Kale Salad
½ lb kale
1 bunch arugula
Additional toppings: dried cranberries, chopped pecans

Dressing
½ cup olive oil
4 Tbsp apple cider vinegar
2 tsp maple syrup
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder

Preheat oven to 400°
Peel sweet potatoes and radish, chop into ½ inch squares, and place in medium bowl.
Chop onion and add to bowl.
Add sea salt, garlic powder, olive oil, and maple syrup to vegetables. Stir to coat. Spread out on baking sheet and roast for 10-15 minutes. Vegetables should be fork tender when done roasting.

While vegetables are roasting, mix all dressing ingredients and set aside.
Rinse and chop kale. Place in large bowl. Pour half of dressing over kale and gently massage with hands. Add arugula and mix.
To assemble salad, place dressed greens on a serving platter. Top with roasted vegetables. Sprinkle on some dried cranberries and chopped pecans. Drizzle on additional dressing. Enjoy!

*I like to serve the roasted vegetables warm over the salad, but you can absolutely let the vegetables cool and serve them room temperature.

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

24 Oct Savory Sweet Potato Soup

Posted at 14:28h in Recipes by bloomingglenfarm 1 Comment

1 Like

We are reaching the last few weeks of our CSA shares and are seeing all of the wonderful autumn vegetables that our farmers have worked hard to provide for us. This recipe uses the sweet potatoes, leeks, and celery that made their way into our baskets or bags last week. It’s definitely a soup that freezes well, so feel free to cook and freeze half for later.

Ingredients
3 Tbsp olive oil or avocado oil
3 leeks- chopped (about 2 cups for soup; reserve 1/3 cup for garnish)
1 cup celery- chopped (include stalks and leaves)
5 cloves garlic- crushed
7 cups broth (vegetable, chicken or beef)
1 head cauliflower- chopped (¾ head for soup; reserve ¼ head for garnish)
2 lbs sweet potatoes- peeled and chopped
1 tsp sea salt
½ tsp black pepper
1 ½ tsp onion powder
Optional garnishes: sour cream, almond yogurt, cashew cream, bacon bits, broiled cauliflower bits*, fried leeks**, chives

Place oil into large saucepan or stockpot. Heat to medium heat.
Add leeks and celery to saucepan. Cook on medium heat for 5 minutes, stirring frequently.
Add garlic and cook for 2 minutes.
Add broth, ¾ head of cauliflower, sweet potatoes, salt, pepper, and onion powder. Bring to a boil and then reduce to a simmer, cover, and cook for 1 hour.
After soup is done cooking, transfer in batches to blender and puree.
Garnish and serve. Enjoy!

*Broiled Cauliflower Bits: Chop remaining ¼ head of cauliflower into tiny bits. Combine with 1 Tbsp olive oil or avocado oil, 1/8 tsp sea salt, ¼ tsp garlic powder, and 1/8 tsp black pepper. Broil for about 4-6 minutes, flipping halfway through.

**Fried Leeks: Use the reserved 1/3 cup of chopped leeks. Heat ½ cup of avocado oil (or preferred cooking oil) in small frying pan. Separate the chopped leeks and drop them one by one into the hot oil. Quickly flash fry the leeks and remove when crispy. Lay on paper towel lined plate and sprinkle with sea salt.

03 Oct Butternut Squash Sauce

Posted at 13:47h in Recipes by bloomingglenfarm 0 Comments

1 Like

We have received butternut squash in the last few CSA shares. I knew when it was in this week’s share that I wanted to use this vegetable in a different way than I have in the past. Butternut squash is delicious in soup, but also great roasted or mashed and served as a side dish. This week’s recipe uses the squash as part of a sauce to serve over your favorite pasta. I know this is a different dish, but it was incredibly tasty and uses many of the other vegetables we received this week. Enjoy!

Ingredients
1 butternut squash (about 3 lbs)
2 Tbsp + 3 Tbsp olive oil or avocado oil (divided)
½ tsp + 1 tsp sea salt (divided)
¼ tsp + ¼ tsp black pepper (divided)
1 onion- chopped
1 bulb celeriac (peeled and diced) or 4 stalks celery- thinly sliced
3 leeks- cleaned well and thinly sliced
3 cloves garlic- crushed
2 green peppers- chopped
1 ½ lbs red tomatoes- sliced
1 cup water

Preheat oven to 350°
Peel butternut squash. Slice in half. Remove seeds and set aside.
Chop squash into ½- ¾ inch pieces. Place in a large bowl. Add 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper. Mix well and spread on cookie sheet.
Roast squash for 30 minutes.
While the squash is roasting, heat 3 Tbsp oil in a large saucepan to medium heat. Add onions and sauté for 2-3 minutes.
Reduce heat to low and add celeriac or celery, leeks, garlic, and green peppers. Cover and cook for 5 minutes.
Add tomatoes, 1 tsp salt, ¼ tsp pepper, and water. Cover and simmer for 20 minutes.
After the squash is done roasting, add it to the saucepan. Mix well. Using an immersion blender, puree the vegetables. If you want a smoother texture, transfer the mixture to a blender and puree.
Cover and let the sauce simmer for 20 minutes on low.
Separate the squash seeds (which you set aside earlier) from the pulp. Place on cookie sheet and sprinkle with a little sea salt. Roast in oven at 300°F for 8-10 minutes or until crispy.
Serve the sauce over your favorite pasta. We used a gluten free brown rice spaghetti. You can also use spaghetti squash, zucchini noodles, or kelp noodles. Garnish with the roasted squash seed