garlic Tag

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

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

08 Aug

Posted at 10:28h in Recipes by
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The farm has been harvesting eggplants steadily since June. If you are looking for a fresh idea for what to do with this classic vegetable besides eggplant parm or grilled eggplant, this vegetarian dish is for you. Roasted and then combined with fresh onion, garlic, and basil- these “meatballs” are full of flavor.  They can be served alone or with a homemade tomato dipping sauce.

Eggplant “Meatballs”

Ingredients:
2 medium eggplant- peeled and cubed (approximately 5 cups once cut)
2 Tbsp olive oil
½ cup sweet onion- finely chopped
2-3 garlic cloves- finely chopped
¼ cup fresh basil- finely chopped
1 egg
¼ cup grated parmesan cheese
¾ tsp sea salt
½ tsp black pepper
1 cup breadcrumbs

  • Preheat oven to 375°
  • Prepare the eggplant and place in a large bowl. Drizzle olive oil over eggplant and toss to coat.
  • Spread cubed eggplant onto a large baking sheet. Roast in the oven for 20 minutes.

  • Remove from oven and allow to cool to room temperature.
  • Once cool, place the roasted eggplant, onion, garlic, and basil into a food processor. Pulse until eggplant is finely chopped and everything is well combined.
  • Add egg, parmesan cheese. salt, and pepper. Pulse again to mix all ingredients.
  • Remove mixture from food processor and place in a medium bowl. Add half of the breadcrumbs and mix well.  Slowly add the second half of the breadcrumbs, mixing well with each addition.
  • Roll into about 1-inch balls and place on parchment lined baking sheet. This makes about 2 dozen balls.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

01 Aug

Posted at 10:25h in Recipes by
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A simple pasta salad is a great side to any grilled meal.  It also is a delicious addition to lunches or picnics.  This recipe is versatile and you can change the vegetables you use in the salad based on what is available at the farm.

Summer Pasta Salad

Ingredients:
12-16 ounces cooked pasta
1 pint cherry tomatoes, cut in half
2 kirby cucumbers peeled and sliced
2 cubanelle peppers, diced
¼ cup chopped fresh basil
½ cup avocado or olive oil
2 Tbsp balsamic vinegar
¼ cup apple cider vinegar
1-2 cloves garlic, crushed
1 tsp sea salt
½ tsp black pepper
1 tsp honey (optional)

  • Cook pasta according to instructions and allow to cool. Place in large bowl.
  • Once pasta is cooled, add tomatoes, cucumbers, peppers, and basil.
  • In small bowl, combine oil, balsamic vinegar, apple cider vinegar, garlic, salt, pepper, and honey (if using). Mix well.  Pour over pasta and vegetables.  Toss to coat.
  • Enjoy immediately or refrigerate and serve later.

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

 

06 Jun

Posted at 09:40h in Recipes by
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Scallions are a member of the Allium family, which includes garlic, onions, leeks, and shallots. With a mild onion flavor, scallions are an amazing addition to any recipe. They’re mild enough to be eaten raw or slightly cooked, which preserves their crisp texture, easy to dehydrate, and also to pickle. Combining these with fresh dill and a little green garlic or garlic scapes, creates a delicious “pickle”, great for topping sandwiches, burgers, tacos, eggs and even salads.

Pickled Scallions

Ingredients:
About ½ bunch scallions
1 Tbsp fresh dill, finely chopped
1 green garlic bulb, finely chopped
½ cup water
½ cup white vinegar
½ tsp sea salt
1 tsp honey

  • Grab a glass jar with a lid. I used an 8-ounce jar with a wide rim.
  • Clean scallions and slice into lengths that will fit upright into the jar. You will want to cut them about ½ inch shorter than the height of the jar.  You can also simply chop the scallions into ½ inch pieces.

  • Place the finely chopped dill and green garlic into the bottom of the jar. Then place the scallions in.  Use enough scallions to fill the jar up.

  • In a small saucepan, combine the water, vinegar, salt, and honey. Heat to a light boil and stir until the salt and honey are dissolved.
  • Remove the brine from heat. Slowly pour it over the scallions.
  • The liquid should fully cover the scallions. Cover the jar and refrigerate for a couple of hours.

  • Enjoy these pickled scallions on avocado toast, on top of burgers or sandwiches, or simply as a garnish on salads. They would also make a great addition to a charcuterie platter or on top of eggs.

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 Aug

Posted at 11:13h in Recipes by
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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.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

27 Oct

Posted at 10:22h in Recipes by
12 Likes

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

Slow Cooker Vegetable Broth

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

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

Easy Vegetable Soup

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

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

 

Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

13 Oct

Posted at 08:11h in Recipes by
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!

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

06 Oct

Posted at 08:41h in Recipes by
10 Likes

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

Pasta with Arugula and Radishes

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

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

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

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

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

15 Sep

Posted at 11:51h in Recipes by
6 Likes

As we navigate through the month of September, we begin to see a shift in the harvest.  The last of the cherry tomatoes are being picked and the summer squash has been replaced by spaghetti squash.  Just as the farm shifts to the autumn bounty, at home we are shifting to new schedules and routines with the kids going back to school.

It’s the back to school shift that inspired this recipe.  It is one that can be made in advance and quickly cooked for a fast, but nutritious dinner.  For those kids (or adults) that hate to eat their greens, this recipe is a great way to disguise them.  These meatloaf muffins can be served alongside some roasted potatoes or a mix of roasted or grilled vegetables.

Meatloaf Muffins

Ingredients:
2 cups greens, roughly chopped and inner rib removed (kale, collards, Swiss chard, etc.)
1 large yellow onion, roughly chopped
2-3 cloves garlic
2 Tbsp fresh herbs or 2 tsp dried herbs (chives, parsley, etc.)
2 lbs ground beef or turkey
2 eggs
1 tsp sea salt
½ tsp black pepper
2 tsp Worcestershire sauce (optional)
1 cup breadcrumbs

Glaze-
½ cup ketchup
1 ½ tsp spicy mustard
¼ tsp onion powder
¼ tsp garlic powder

  • Bring a medium pot of water to a boil.
  • Place greens in water for 60 seconds and then remove with a slotted spoon.

  • Allow the greens to cool and squeeze excess liquid out.
  • Preheat oven to 375°F.
  • Combine greens, onion, garlic, and fresh or dried herbs in food processor. Pulse to chop.  Scrape sides and pulse again.  Continue to do this until all ingredients are well combined and finely chopped.
  • Place meat, eggs, salt, pepper, and Worcestershire sauce (if using) in large bowl. Add onion/greens mixture.  Mix well.  You can use a spoon, but I find it easier to just use my hands.
  • Add half of the breadcrumbs. Mix well.  Add the other half of breadcrumbs and mix well.
  • Grease muffin pan. Divide meat mixture into 12 servings and press into each muffin mold.  I found that a large ice cream scoop worked well for this job.
  • Place muffin pan on a cookie sheet in oven. This will catch any oil or grease that may run over and will save you clean up afterwards.
  • Bake for 20 minutes.

  • While muffins are cooking, make the glaze by mixing ketchup, mustard, and spices.
  • After the 20 minutes are up, remove the meatloafs from the oven and put the glaze on top of each muffin.
  • Return the muffin pan to the oven and bake an additional 10 minutes.
  • Remove from oven and serve while hot. Pairs well with roasted potatoes, mashed potatoes, or roasted/grilled vegetables.
  • Enjoy!

TO FREEZE- Before cooking, place muffin pan in freezer for a few hours.  Remove uncooked meatloaf muffins and place in plastic bag.  Return to freezer.  When ready to use, place frozen muffins in muffin pan and place in fridge to defrost overnight.  Cook as directed in above recipe.

 

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