radish Tag

19 Sep

Posted at 11:19h in Recipes by
1 Like

Fall is slowly rolling in and we can see hints of it on the farm- squash, pumpkins, root vegetables, greens, and more.  Roasting the delicata squash, red radishes, and fingerling potatoes to put on top of the beautiful arugula creates a vibrant autumn salad that is full of flavor.

Autumn Harvest Salad

Ingredients:
2 delicata squash
6-7 red radishes
2 cups fingerling potatoes
1 onion
2 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp garlic powder
1/8 tsp cayenne pepper
½ lb arugula (or salad greens)

Toasted Pumpkin Seeds:
½ cup pumpkin seeds
½ Tbsp olive oil
½ Tbsp maple syrup
1/8 tsp sea salt

Dressing:
1/3 cup apple cider vinegar
2/3 cup olive oil
1 Tbsp maple syrup
½ tsp sea salt
¼ tsp black pepper
Pinch cayenne pepper
4 cloves roasted garlic**

  • Prepare all produce.
    • Delicata squash- Slice into ½ inch thick rounds. Remove seeds and discard.
    • Radishes- Remove stems and slice into ¼ inch thick rounds.
    • Potatoes- Slice into ½ inch thick rounds.
    • Onion- Peel skin. Slice into ½ inch thick rounds.

  • Place squash, radishes, potatoes, and onions in large bowl. Add oil and seasonings.  Toss to coat.
  • Transfer the produce to a large baking sheet. Spread into a single layer.  Bake for 25 minutes, flipping after 15 minutes.

  • While the vegetables are roasting, prepare the pumpkin seeds. In a small bowl, mix the seeds with the oil, maple syrup, and salt.  Spread onto a small baking sheet in a single layer.  Roast in the oven (425°F) for 3-4 minutes.  Remove and let cool.

  • Prepare dressing by mixing all ingredients in a blender until well combined.
  • **To roast a bulb of garlic (for dressing)- slice off the top stem and a little bit of the bulb to expose the top of the cloves.  Drizzle on ½ tsp of olive oil.  Place in foil and close it around the bulb.  Bake at 425°F for 30 minutes. Once cool enough to handle, the roasted cloves will squeeze right out of the papery bulb.

  • Place the arugula in a large bowl or on a serving platter. Top with roasted vegetables (can be served warm or allowed to cool first).

  • Sprinkle with toasted pumpkin seeds.  Drizzle on the dressing.
  • 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

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