sweet onion Tag

23 Jun

Posted at 07:42h in Recipes by
7 Likes

I had no idea what kohlrabi was until we joined Blooming Glen Farm CSA.  It was a wonderful treat many years ago that we still enjoy each season, thanks to our amazing farmers.  I love kohlrabi raw, so this recipe showcases the crisp, juicy texture of the kohlrabi bulb in a “carpaccio” style dish.  Paired with sweet baby onions, the curly garlic scapes, and some fresh parsley from this week’s share, the thinly sliced kohlrabi makes a beautiful and tasty side dish.

Kohlrabi “Carpaccio”

Ingredients:
1 bunch kohlrabi, stems removed
½ sweet onion (bulb), chopped
2 garlic scapes, chopped
¼ cup olive oil
2 Tbsp apple cider vinegar
1 lime, juiced
2 tsp honey
½ tsp sea salt
Pinch black pepper

Toppings:
Fresh parsley, finely chopped
Fruit (peach, apple, pear), chopped into cubes
Nuts (walnuts, almonds, pistachios, etc), chopped
Crumbled cheese (goat, feta, blue, etc)*
*This week’s cheese share, Red Cat from Birchrun Hill Farm, works well for this.

Directions:

  • Peel kohlrabi bulbs. Thinly slice into rounds using a mandolin (set to 1/16 inch setting, or thinnest setting).

  • In a food processor, pulse the sweet onion and garlic scapes until finely chopped.\

  • Whisk together the marinade- olive oil, apple cider vinegar, lime juice, honey, sea salt, and black pepper.

  • Add the chopped onion and garlic scapes to the marinade and mix well.
  • Place kohlrabi slices in the marinade. Make sure all slices are covered well and are not stuck together.  Set aside for 30 minutes.

  • Once done marinating, gently place about 8-10 kohlrabi slices on each plate in a circular, overlapping pattern.

  • Sprinkle each plate with your choice of fruit, nuts, cheese, and parsley.
  • Drizzle with extra marinade if desired.
  • 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

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

29 Jul

Posted at 16:03h in Recipes by
8 Likes

Eggplants have made their way into our CSA shares!  Eggplant comes in many varieties and we received two in our shares this week- Italian and Asian.  Either of these can be used in this recipe.  Eggplant is full of amazing vitamins, minerals, and nutrients…including vitamin C, vitamin K, magnesium, fiber, and potassium.  It’s a wonderful addition to any meal and is the star of this dish!

Ingredients
1-2 eggplant (you want about 1 cup of pulp after roasting)
1 sweet onion
4 large garlic cloves
1 Tbsp fresh parsley
¼ tsp paprika
Sea salt
Black pepper
Avocado or olive oil

  • Preheat oven to 375°
  • Slice eggplant in half lengthwise. Peel outside of onion off (if there is a dry skin) and cut into fourths.  Peel garlic cloves.  Place eggplant, onion, and garlic on baking sheet.
  • Brush vegetables with either avocado or olive oil. Sprinkle with sea salt and black pepper.
  • Roast vegetables for 25 minutes or until fork tender.
  • Let eggplant cool for a few minutes. Peel away the skin from the pulp.
  • Place roasted eggplant pulp, onion, and garlic cloves in food processor. Add in fresh parsley and paprika.  Process to combine.  I like to keep it a little bit chunky, but you can certainly process it to create a smoother texture.
  • Season the dip with sea salt and black pepper to taste.
  • Place dip in small bowl. Garnish with paprika and fresh parsley.
  • Serve the dip with fresh vegetables, crackers, or fresh bread. You can even use it as a spread on a wrap or sandwich.
  • 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