onion Tag

04 Nov

Posted at 10:47h in Recipes by
11 Likes

Fall is definitely in full swing as we begin the month of November.  The temperatures have dropped, the air is crisp, and the colorful leaves are blanketing the ground.  This week’s share is full of amazing autumn vegetables that can be combined to create a delicious fall-themed chili.   This chili blends the flavors of butternut squash, carrots, onions, radishes, cilantro, and hot peppers from our shares.

Ingredients:
2 Tbsp olive oil or avocado oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 lb ground beef
1 cup carrots, diced
2 cups butternut squash, diced
½ poblano pepper, seeds removed and finely chopped*
1 cup daikon radish (white or purple), diced
1 Tbsp fresh cilantro, finely chopped
15 oz diced tomatoes
8 oz tomato sauce
½ tsp sea salt
¼ tsp black pepper
1 tsp cumin
1 Tbsp chili powder

  • Heat oil in Dutch oven or large saucepan.
  • Add onions and cook for 5 minutes on medium heat. Stir frequently.
  • Add garlic and ground beef. Cook for 7-8 minutes or until beef is cooked through.  Stir well throughout cooking time, breaking up the beef as it cooks.
  • Add carrots, butternut squash, poblano pepper, radishes, cilantro, diced tomatoes, tomato sauce, and spices. Cover and cook for 20 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream, sliced jalapenos (pickled or fresh), fresh cilantro, or sliced avocado.
  • Enjoy!

*Feel free to use other hot peppers instead of the poblanos, but it will affect the spiciness of the chili.

**This recipe freezes well.  I like to double it, serve half and freeze the other half for a future meal.

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 08:20h in Recipes by
10 Likes

Nothing says summer like a ripe juicy tomato!  Eating a handful of cherry tomatoes is one of my favorite snacks and fresh tomato salads are always a welcome addition to our dinner table.  But I wanted to create something different that showcased the beautiful tomatoes we receive in our CSA shares.  This tomato jam was enjoyed by our whole family- even the little ones that claim they don’t like tomatoes!

Tomato Jam

Ingredients
1 ½ lbs tomatoes**
½ medium onion, chopped
1 Tbsp fresh basil, packed
¼ cup honey
2 Tbsp lemon juice
½ tsp sea salt

  • Place all ingredients in food processor. Pulse to combine and break down.
  • Transfer tomato mixture to a large saucepan.
  • Bring to a boil. Allow to boil for 8-10 minutes or until mixture reduces by half.  Be sure to stir often to prevent burning.
  • Reduce to simmer and cook for an additional 6-8 minutes until the mixture becomes the consistency of jam.
  • Let cool.
  • Store in an airtight container in the refrigerator for up to a week.
  • Use the jam with cheese and crackers, on fish or chicken, on top of a burger, or even on a sandwich or grilled cheese.

**You can use any kind of tomato for this recipe- beefsteak, Roma, heirloom, or cherries.  Cook time will vary slightly due to the moisture content of the tomatoes.

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

12 Aug

Posted at 10:58h in Recipes by
4 Likes

What a beautiful bounty we have this week in our CSA shares!  We certainly won’t have any trouble eating the rainbow as we incorporate all of the amazing produce from the farm.  This week’s recipe highlights the cubanelle and sweet peppers we received, but also incorporates the sweet onion, tomatoes, corn, and basil from our shares.  Enjoy!

Stuffed Peppers with Creamy Avocado Sauce

Ingredients:
6 cubanelle or sweet peppers (or add in a poblano for the heat lovers in your household)
1 Tbsp olive oil or avocado oil
½ sweet onion, chopped
2 cloves garlic, minced
1 lb ground turkey or ground beef**
1 cup chopped tomatoes (I used cherry tomatoes, but use whatever kind you have on hand)
2 ears corn
½ tsp sea salt
¼ tsp black pepper
Creamy avocado sauce (recipe below)

  • Preheat oven to 350°F.
  • Lay peppers lengthwise. Cut off the top third of the pepper and remove the seeds.  Dice the pepper pieces that you just removed and set aside.

  • Place oil in frying pan and heat. Sauté onion for 3 minutes on medium heat.  Add garlic and cook for another minute.
  • Add ground turkey or ground beef and cook through, about 6-8 minutes.
  • Remove corn kernels from the cobs.
  • When meat is cooked through, add corn and diced peppers. Cook for 2 minutes.
  • Puree half of the tomatoes.
  • Add chopped tomatoes, tomato puree, salt, and pepper to meat mixture. Mix to incorporate and remove from heat.
  • Place peppers in baking dish and fill with meat mixture.
  • Bake for 25 minutes.
  • Drizzle with creamy avocado sauce before serving.

**For a vegetarian or vegan option, eliminate ground turkey/beef and replace with 2 cups cooked quinoa.  Sauté the onions and garlic as noted above and then add the quinoa.  Then add the corn and diced peppers and follow the remainder of the steps.

Creamy Avocado Sauce

Ingredients:
1 avocado, peeled and seed removed
1 ½ Tbsp lemon juice
1 clove garlic
1 Tbsp olive oil
¼ tsp sea salt
1 Tbsp fresh basil
½ cup water
** optional- add a ¼ to ½ a jalapeno to taste for extra kick. Remove seeds and inner flesh for less heat.

  • Place all ingredients in blender. Blend until smooth.
  • If sauce is too thick, add a little bit more water.
  • Store in airtight container in the refrigerator.


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 Jul

Posted at 10:46h in Recipes by
9 Likes

Cucumbers are a refreshing and welcome addition to our CSA shares!  There are so many amazing things you can make with cucumbers.  Simply slice them up and enjoy or use them in various recipes.  This week I have two wonderful recipes to share with you.  The first one is a family recipe for our cucumber salad.  It is a salad that has been passed on for generations, but I’m not sure a recipe was ever written down.  The second is an easy refrigerator pickle that can be ready in as little as 24 hours!

Cucumber Salad
Ingredients
5 Kirby cucumbers or 3 regular cucumbers
2 medium sweet onions or regular onions
6 Tbsp white vinegar
¼ cup olive oil
1 tsp sea salt
1 tsp honey
¼ tsp black pepper
¾ tsp garlic powder

  • Peel cucumbers. Thinly slice to about 1/16” or 1/8” on mandolin.  Place in large bowl.
  • Use the bulbs of the onions only. Cut bulb in half and then slice on mandolin (same thickness as cucumbers).  Place in bowl with cucumbers.
  • In small bowl, combine vinegar, oil, salt, honey, pepper, and garlic powder. Whisk well.
  • Pour dressing over cucumbers and onions. Mix well to coat.
  • Refrigerate until ready to serve.

Refrigerator Pickles
Fresh cucumbers + dill + garlic = the perfect blend for crisp, delicious pickles.  This recipe is easy and does not require canning.  Feel free to cut in half if you only want to make one quart jar. 

Ingredients
6-8 Kirby cucumbers (you can use other cucumbers, these are just my favorites for this recipe)
3 cups water
1 cup white vinegar
3 Tbsp honey
3 ½ Tbsp sea salt
5 tsp dried dill or 4-6 sprigs of fresh dill (I prefer fresh dill but sometimes only have dried on hand)
4 cloves fresh garlic

  • Clean two quart jars and lids.
  • Cut cucumbers into spears or rounds. Pack into jars.  The number of cucumbers needed varies depending on their size.  Cucumbers should be tightly packed.

  • Slice garlic and add 2 cloves per jar.
  • Add 2 ½ tsp dried dill to each jar or 2-3 sprigs of fresh dill to each jar.
  • In a medium saucepan, combine water, vinegar, honey, and sea salt. Bring to a boil and mix well.  Allow to simmer until honey and salt are dissolved.  Remove from heat and allow to cool to room temperature.
  • Pour liquid into each jar. Fill to the top.  Place lid on and gently flip upside down to mix.
  • Refrigerate for at least 24 hours.
  • Keep refrigerated. Best if eaten within 1 month.

**Optional: Add ½ tsp red pepper flakes to each jar or add fresh sliced jalapenos to give your pickles some spice.

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