pepper Tag

29 Sep

Posted at 14:03h in Recipes by
7 Likes

Having recipes that are versatile and can be changed throughout the seasons as produce changes is really helpful.  This recipe does just that.  Keep the base ingredients the same but change the add-ins depending on what you have at that time.  It’s also a recipe that can incorporate ingredients from other local farms- eggs from Deep Roots Valley Farm, cheese from Birchrun Hills Farm or Valley Milkhouse, and mushrooms from Primordia Farms.  Add those items to the variety of produce we get each week from Blooming Glen Farm and you can get really creative with these egg bites.

These scrambled egg bites also make a quick, but healthy breakfast if made ahead of time.  But- do not limit yourself to just breakfast.  The egg bites make a great addition to packed lunches, as an after school snack, or a main protein for dinner.

Scrambled Egg Bites

Ingredients:
10 eggs
2/3 cup cottage cheese
½ tsp sea salt
¼ tsp black pepper
¼ tsp paprika

Add-ins: peppers, onions, mushrooms, zucchini, ham, bacon, cheese, kale, spinach, Swiss chard, potatoes, tomatoes, sausage, fresh herbs, etc.

  • Choose what add ins you will be using for your egg bites. Everything should be chopped and precooked.
  • Preheat oven to 325°F.
  • Place baking dish filled with water on lower rack of oven (this keeps oven moist and helps with even baking).
  • Grease muffin pan. You can also use silicon inserts, but you still want to spray them with oil.
  • Fill each muffin tin with about ¼ cup of add ins.

  • Combine eggs, cottage cheese, salt, pepper, and paprika in blender. Blend for 30-60 seconds until well combined.
  • Pour egg mixture into each muffin tin. You should have enough for a dozen egg bites.
  • Place muffin pan on top rack of oven and bake for about 25 minutes. Egg bites should be set in the center when done.

  • Let egg bites cool for 5 minutes before removing from muffin pan.
  • Enjoy as breakfast, lunch, or dinner!
  • Store leftovers in the refrigerator or freeze to preserve longer. Reheat in oven or microwave.

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 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

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

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

18 Jul

Posted at 14:47h in Recipes by
5 Likes

With all the summer veggies coming in I had to make some fresh spring rolls with them! You can add in whatever else you have on hand like fresh herbs or sliced avocado.

Enjoy with my delicious tahini dipping sauce on the side:)

Ingredients for Spring rolls

1 pack rice paper
Bunch of carrots
1 cucumber
1 zucchini
1 red pepper
1 mango
Pea shoots
Scallions
Fresh mint or cilantro

Cut carrots, pepper and mango into thin strips. Slice cucumber and zucchini vertically as thin as you can (I used a mandolin). Dice scallions. Add water to a large plate to use for soaking the rice paper. When the rice paper becomes soft remove from water and add vegetables and mango to center of the paper. Tuck in sides and roll up until everything is secure inside. Continue for rest of rolls.

Ingredients for Tahini dipping sauce

1/4 cup tahini
2 Tbsp coconut aminos
2 Tbsp rice vinegar
1 clove garlic, grated
Juice of 1 lemon
Salt and pepper
Red pepper flakes(if you like spice)

Whisk all ingredients together and serve with spring rolls. Enjoy!!

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.