onion Tag

08 Sep

Posted at 11:48h in Recipes by
9 Likes

This time of year can be super busy as the kids go back to school and activities come back in full force.  It is always great to have recipes on hand that are quick and easy but full of flavor.  If they can be served as an after school snack, even better!  This recipe combines many of the share ingredients from this week- tomatoes, onions, garlic, sweet peppers, hot peppers, and shishito peppers.  Enjoy this end of summer blended salsa as a snack or as a topping for a Mexican inspired meal.

Easy End of Summer Salsa

Ingredients:
6 Roma tomatoes, quartered
2 yellow onions, peeled and quartered
1 hot pepper, halved
2 sweet peppers, seeded and roughly chopped
3-5 shishito peppers, stem removed
3 cloves garlic
3 Tbsp fresh herbs (cilantro, oregano, chives, etc.)
1 lime, juiced and zested
1 ½ tsp sea salt
¼ tsp black pepper
½ tsp cumin

  • Combine all ingredients in food processor. You can process in batches if your food processor is smaller.
  • Pulse to finely chop and mix well.
  • Serve with chips, with tacos or fajitas, on a breakfast wrap, etc.
  • Store in refrigerator 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

01 Sep

Posted at 12:25h in Recipes by
8 Likes

It’s been a great season for Blooming Glen Farm onions, and as a result we’ve been receiving them steadily in our shares for a few weeks now.  The star of this recipe is sweet onions. Caramelizing the onions enhances their flavor and adds a wonderful component to this salad dressing. As many of us fall back into a school lunch routine, playing around with different salad dressings can keep salads fun and fresh. Check out the farm’s “Salad in a Jar” Recipe Formula PDF. Don’t limit this dressing to salads though- it’s also great on burgers, wraps or grilled veggies.

Caramelized Sweet Onion Dressing

Ingredients:
Caramelized Onions-
2 sweet onions, thinly sliced
2 Tbsp avocado oil

Dressing-
1 ¼ cups avocado or olive oil
2/3 cup vinegar (white wine, apple cider, or white)
¼ cup water
1 tsp sea salt
½ tsp black pepper

  • Heat 2 Tbsp oil in pan on stovetop.
  • Add onions and stir. Cook for 15-20 minutes on medium to low heat.  Stir occasionally to evenly caramelize the onions.
  • Onions should be nice and golden when done.

  • Combine caramelized onions and dressing ingredients in large mason jar.
  • Using immersion blender, blend the dressing.

  • Enjoy on salad, burgers, etc.
  • Store in the refrigerator.

*Works well as the dressing for “Salad in a Jar”, a fun portable lunch option (click for the PDF Recipe Formula).

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

18 Aug

Posted at 09:40h in Recipes by
4 Likes

This recipe is inspired by a salsa my son and I enjoyed this summer.  We were determined to recreate it.  The beautiful, big peaches in the fruit share from North Star Orchard are the stars in this recipe.  But the jalapenos, sweet peppers, sweet onions, garlic and cilantro from the farm enhance the flavor and combine to make a delicious, summer treat.

Peach Salsa

Ingredients:
1-2 jalapeno peppers (stem, seeds, and membranes removed)*
3 cloves garlic
½ sweet onion, roughly chopped
1 sweet pepper (stem, seeds, and membranes removed)
2 Tbsp fresh cilantro
4 cups peaches, diced (skin can be kept on)
½ lime
1 ½ tsp sea salt
¼ tsp black pepper
1 Tbsp white vinegar

  • Place jalapeno, garlic, onion, sweet pepper, and cilantro in food processor. Pulse a few times and then scrape the sides.  Pulse again until well chopped and then place in a large bowl.
  • Add diced peaches to the bowl.**
  • Zest and juice the lime into the bowl.

  • Add salt, pepper, and vinegar to the bowl. Mix well.
  • Refrigerate for at least 15 minutes before serving.
  • Can be served with chips or as a topping for a grilled protein. This salsa pairs really well with fish and pork.

*Use just one jalapeno if you want a mild salsa.  Go with two if you would like a spicier version.  For more spice, leave the seeds and membranes on! Or try a different hot pepper variety of your preference.

**You can also grill the peaches first for a sweeter roasted flavor! Just halve and brush with a little oil. Peach salsa is also delicious made with peaches and tomatoes. Experiment and see what you like!

 

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

11 Aug

Posted at 15:23h in Recipes by
6 Likes

This colorful bean salad is a great make-ahead dish for the summer days when you don’t want to cook.  It pairs well with grilled protein, is a great side dish for barbecues, and is always a hit at picnics.  This week’s harvest gives us the bell pepper, cherry tomatoes, onion, garlic, and fresh herbs needed for this recipe.

Summer Bean Salad

Ingredients:
4 cups beans, cooked and drained (kidney, black beans, chickpeas, white beans, etc.)*
1 green bell pepper, diced
1 pint cherry tomatoes, sliced in half
1 cup onion, diced (red, yellow or sweet onion)
1 clove garlic, minced
1 Tbsp fresh herbs, finely chopped

Dressing:
8 Tbsp olive oil or avocado oil
4 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 tsp lemon zest
½ tsp sea salt
1/8 tsp black pepper

  • Combine all salad ingredients in a large bowl.
  • Mix together dressing ingredients in a small bowl. Whisk until well combined and then pour over salad.
  • Toss to coat.
  • Enjoy!
  • Refrigerate any leftovers. This salad will keep for a few days in the fridge.

*You can use any variety of beans.  If you are using canned beans, drain and rinse them before adding to salad.  If you are using dried beans, they should be cooked and cooled before adding to salad.

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 Jul

Posted at 07:38h in Recipes by
7 Likes

Throughout the CSA season, we receive a lot of summer squash.  It is delicious just grilled or roasted as a side, but sometimes it is fun to do something different with it.  This recipe turns the summer squash into a delicious relish and also uses the Cubanelle peppers, red onion, and garlic from our shares.  The recipe calls for zucchini but you can substitute with any of the summer squash varieties.

Zucchini Relish

Ingredients:
1 medium zucchini, finely diced (equivalent to 2-2 ½ cups)
2 medium Cubanelle peppers, chopped (equivalent to about 1 cup)
½ red onion, finely diced (equivalent to about 1 cup)
½-1 jalapeno, finely diced with seeds removed (optional)
4 tsp sea salt, divided
¾ cup white vinegar
1/3 cup honey
1/8 tsp black pepper
1/8 tsp paprika
2 cloves garlic, minced

  • Place zucchini, pepper, and onion in colander over a bowl. If you want to add a little spiciness to the relish, add the optional jalapeno to the chopped vegetables.

  • Sprinkle the chopped vegetables with 3 tsp salt. Mix well and let drain for 30 minutes.
  • Rinse and let stand for 10 minutes.
  • In a medium saucepan, combine vinegar, honey, remaining 1 tsp salt, black pepper, and paprika.
  • Bring to a boil. Stir until all of the honey is dissolved.
  • Reduce to a simmer. Add vegetables and garlic.  Mix well and cook for 8 minutes.
  • Can serve hot or cold.
  • Store in fridge.
  • Enjoy! The relish is great on top of hot dogs or burgers!

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

21 Jul

Posted at 10:34h in Recipes by
8 Likes

Our farm shares this week have all of the ingredients to make the perfect bruschetta- vine ripened tomatoes, fresh onions, garlic, and fresh herbs (basil from last week’s share, or try other options like oregano or marjoram from the pick-your-own herb boxes).  This recipe showcases the freshness of these ingredients by keeping them in their raw form and allowing them to marinate in a blend of oil and vinegar.  You can keep it traditional by serving on toasted bread or get creative and serve on top of grilled summer squash instead.

Bruschetta

Ingredients:
Tomato mixture–
¼ cup olive oil
3 Tbsp balsamic vinegar
½ tsp sea salt
Pinch black pepper
5 smaller red tomatoes (equivalent to about 2 ½ cups once diced)
2 torpedo onions or ½ medium red onion
3 cloves garlic
3 Tbsp basil, cut into ribbons*

Toasted bread–
1 loaf baguette or favorite bread
3 Tbsp olive oil
1 clove garlic

  • Combine oil, vinegar, salt, and pepper in small bowl.
  • Dice tomatoes. Place in fine mesh sieve to drain excess liquid.

  • Finely chop onions and garlic.
  • Place tomatoes, onions, garlic, and basil in large bowl. Mix well.
  • Pour marinade over tomato mixture and toss to coat. Allow to marinate for at least 30 minutes before serving.

  • While tomatoes are marinating, prepare toast. Preheat oven to 400°F.
  • Cut bread into ½ inch slices and place on baking sheet. Using a pastry brush, spread olive oil on both sides of the bread slices.

  • Place toast in oven and bake for 5 minutes. Flip and bake for an additional 2 minutes.
  • Slice garlic clove in half and rub cut side on the top of each toasted bread slice. If you don’t want to waste this garlic after using on the toast, just finely chop and add it to the tomato mixture.
  • Top each slice of toast with a scoop of tomato mixture and serve.
  • Enjoy!

*To cut basil into ribbons- stack leaves on top of each other, roll, and thinly slice.  Basil easily bruises, so using a sharp knife is really important.

**For a low carb option, serve tomato mixture on grilled summer squash slices!  Or for a twist on the traditional bruschetta, add 1 cup of finely diced summer squash to the tomato mixture before marinating.

***Other optional add-ins: parmesan cheese or your favorite minced fresh herbs.

 

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

07 Jul

Posted at 16:46h in Recipes by
8 Likes

Our shares are filled with so many amazing vegetables this week thanks to the hard work and dedication of our farmers at Blooming Glen.  I decided to use several of the items we received in this week’s recipe, including the summer squash, new potatoes, parsley, and torpedo onions.  This dish is full of flavor and can be served as a side to any meal or as an appetizer.  Make a double batch and freeze half to enjoy at a later date!

Summer Squash and Potato Bites

Ingredients:
½ lb new potatoes
1 cup shredded summer squash, tightly packed
1 ½ torpedo onion bulbs, finely chopped
3 garlic scapes, finely chopped or 2 cloves garlic, minced
1 Tbsp fresh parsley, finely chopped
¾ tsp sea salt
¼ tsp black pepper
1 egg

  • Wash potatoes. Keep whole.  Do not peel.
  • In a medium saucepan, boil water. Once water is boiling, place potatoes in and boil for 8-10 minutes depending on size of potatoes.  I used the larger ones in my share, so I cooked them for 10 minutes.
  • Drain the potatoes and place in freezer or in an ice bath to cool off.
  • While potatoes are cooling, place shredded summer squash between paper or cloth towels to remove moisture. I like to place a heavy pot on top to help with this.
  • Once potatoes are cooled, shred them on a box grater.

  • Place shredded potatoes & summer squash, and chopped onions, garlic scapes, and parsley in a large bowl. Mix to combine.

  • Add salt, pepper, and egg. Mix well.
  • Line baking sheet with parchment paper and then grease with cooking spray or oil.
  • Using a small cookie scoop, scoop the mixture onto the baking sheet. This recipe will make about 2 dozen bites.

  • Bake at 400°F for 35 minutes.*
  • Enjoy!

*You may also use an air fryer for this recipe.  Set air fryer to 400°F and cook for 10 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

07 Oct

Posted at 11:50h in Recipes by
4 Likes

Lima beans are new to the farm this year.  We have been able to head to the fields and pick them ourselves.  This recipe showcases the flavor of these fall harvested beans along with the sweet peppers, sweet onions, tomatoes, garlic and hot peppers in our shares this week.

Fresh Lima Bean Salad with Spicy Garlic Lime Dressing

Ingredients:
1 quart fresh lima beans (in pods, equals about 1 ½ cups shelled beans)
2 sweet peppers
½ medium sweet onion
1 medium beefsteak tomato

Dressing Ingredients:
¼ cup olive oil
Juice of 1 lime (about 3 Tbsp)
1 clove garlic, crushed
½ tsp finely diced hot pepper
½ tsp sea salt
Pinch black pepper

  • Shuck lima beans.
  • In medium pot on stovetop, boil water.
  • Place shucked beans into pot. Bring water back to a boil and then reduce to a simmer.  Cook for about 15 minutes or until beans are tender.
  • Wash, remove seeds, and slice sweet peppers into thin strips.
  • Peel and slice onion into thin slices.
  • Prepare tomato. Slice and remove seeds.  Cut into cubes.  You should have about 1 cup of chopped tomatoes.

  • Place sweet peppers, onion, and tomatoes in medium bowl. Add beans.
  • Make dressing. Combine all ingredients and whisk well.
  • Pour dressing over vegetables and toss to coat.
  • Allow salad to marinate in refrigerator for an hour before serving.

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 Aug

Posted at 09:01h in Recipes by
9 Likes

With the heat and humidity we are experiencing this week, I wanted to create an easy recipe that did not require cooking.  Farm fresh cucumbers and tomatoes combined with a few other ingredients create this fresh versatile salsa.  It is a beautiful array of colors and the flavors burst with each bite.  Serve it as a snack or make it part of your main meal.  Regardless of how you choose to showcase this dish, it is sure to please everyone.

 

Cucumber Salsa

Ingredients:
2 Kirby cucumbers, diced
1 jalapeno, seeded and finely chopped (*adjust to your heat tolerance, any variety hot peppers can be used)
1 cup cherry tomatoes, quartered
Juice and zest from 1 lime
2 Tbsp fresh cilantro, finely chopped
1 medium sweet pepper, seeded and diced
½ sweet onion, finely diced
2 cloves garlic, minced
1 tsp sea salt
¼ tsp black pepper

  • Combine all ingredients in a large bowl.
  • Mix to combine.
  • Best if allowed to marinate for at least 30 minutes before serving.
  • Serve with chips, as a topping for grilled fish, with tacos, 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

18 Nov

Posted at 11:03h in Recipes by
3 Likes

Wow- what an amazing season we had at Blooming Glen Farm!  We are all lucky and grateful to have a wonderful group of farmers dedicated to bringing us the highest quality organic produce.  This team, led by Tricia and Tom, provided us with a steady stream of vegetables and offered us amazing add-on opportunities for this season.  Thank you from the bottom of our hearts!  Amidst a global pandemic and so many unknowns, we could rely on you to bring us fresh organic produce each week.  It was an honor to join this wonderful group of farmers for another year developing recipes for each of you to try.

For our last recipe of the season, we are showcasing the beautiful stalk of Brussels sprouts.  This would make a great addition to your holiday table next week!

Roasted Brussels Sprouts Slaw

 Ingredients:
1 stalk Brussels sprouts
1 medium onion
3 Tbsp olive oil
2 tsp maple syrup
1 tsp garlic powder
¾ tsp sea salt
¼ tsp black pepper

  • Remove Brussels sprouts from stem. Clean well.
  • Thinly slice Brussels. I used a mandolin set on 1/8-inch setting.  Place sliced Brussels in large bowl.

  • Clean onion. Slice in quarters and then thinly slice like Brussels sprouts.  Add to large bowl and mix with brussels.
  • Mix oil, maple syrup, and spices in small bowl. Pour over Brussels and onion mix.  Toss to coat.
  • Spread evenly onto baking sheet.
  • Roast at 400°F for 20 minutes. Mix every 5 minutes.

  • If you want it extra crispy, broil for 1-2 minutes after roasting.
  • Serve this roasted slaw hot or allow to cool and serve cold. It pairs really well with mashed potatoes, but would also make a great addition to a salad or on top of your morning 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