GRILLED CHICKEN WITH ARUGULA AND WARM CHICKPEAS
6 tablespoons olive oil, divided, plus more for drizzling
1 15-oz. can chickpeas, rinsed
4 sprigs thyme
¼ teaspoon crushed red pepper flakes
8 small skin-on, bone-in chicken thighs (about 2½ lb. total)
Kosher salt and freshly ground black pepper
3 cups arugula with tender stems
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)
Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
PROSCIUTTO WRAPPED ARUGULA
This recipe comes from The Kitchn and was thought up by Anjali Prasertong. It is super simple, and you can definitely make it your own by adding pears, bleu cheese, or something else! I didn’t put amounts of ingredients, and that is basically because you can make however many wraps you want. Each roll uses one piece of prosciutto. So buy however much prosciutto you need. These make for amazing appetizers!
Take one piece of prosciutto and put a small bunch of Arugula in it. Roll up the Arugula in the prosciutto and serve chilled!
BASIL & TOMATOES
This is a favorite snack for fresh basil and tomatoes. And it’s very simple to make.
8 ounces fresh mozzarella cheese, cubed
1 (10 ounce) basket cherry or grape tomatoes
3 tablespoons torn fresh basil leaves
1 tablespoon olive oil
salt and pepper to taste
Toss together the mozzarella, tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.
This recipe is a guilty pleasure of mine. It isn’t exactly the healthiest recipe, but boy oh boy is it tasty! This is a very buttery dish, so enjoy in moderation. This recipe uses Creole seasoning. It is my favorite seasoning of all time. I love “Tony Chacheres Creole Seasoning”; I put it on almost everything. There are a few different brands out there but I like this one the best!
1 Pound of Beans (Trimmed and Cut)
6 Tbs of Butter
3 Cloves of Butter
1 Teaspoon of Creole Seasoning
Put beans in boiling water, reduce to a simmer, and wait until the beans begin to soften. (5 Minutes give or take) Once the beans are cooked, drain the water and add the butter. Stir until the butter is melted. Add the garlic and the Creole seasoning, and cook until the garlic becomes fragrant, about 4 minutes. Eat and enjoy! I always like to go workout afterwards!
RAW CITRUS BEET SALAD
I can honestly say that I was not a fan of beets before trying this recipe. I can definitely say that it is now one of my favorite vegetables! This is an addictive and full flavored dish! Shout-out to Krissy Allori from the blog Self Proclaimed Foodie for this amazing recipe.
3 medium to large beets, peeled and trimmed*
1 Valencia orange with zest
1 Lime with zest
2 Tablespoons olive oil
Salt to Taste
½ Cup Chives (Minced)
Shred beets and add to bowl. Add zest and juice from entire orange. Add zest and juice from lime to taste (this amount is subjective). Add olive oil and toss to combine. Add salt to taste and toss to combine. Add chives just before serving. Enjoy!
These are delicious in stir fries. Wash carefully and then cut into thin strips (core and all), then saute with your favorite veggies in some olive oil with fresh garlic. Add onion, mushrooms, green or red peppers and any extra veggies you have on hand such as broccoli. You can also add tofu or meat of your choice. Splash with some organic soy sauce or tamari sauce and cook until tender. Serve on brown or white rice and consider serving spring roll sauce on the side (look for it in the Asian section of local supermarkets) for a really tasty sweet topping with a little zing.
These veggies also make great fillings for spring rolls. Prepare as above. Instead of serving over rice, mix in some cooked Asian noodles (a pack or two of ramen noodles minus the chemical-laden seasoning works too) and roll up in spring roll wrappers (typically found in the refrigerated produce section). Saute in a little oil and serve with spring roll sauce.
BOK CHOI SALAD
½ cup of finely minced spring onion greens
1/3 cup balsamic vinegar
salt and pepper to taste
2 Tbs. mayonnaise
2 Tbs. olive oil
1 tsp. soy sauce or tamari
1 tsp. finely minced fresh oregano
1 head of bok choi, finely chopped (or a few baby heads)
1 cup of radish, cut into coins
Optional: ¾ lb of grilled chicken breast, thinly sliced
Prepare the dressing by adding all ingredients except the bok choi and radishes. Allow to marinate by sitting for ten minutes (this will ease the bite of the onions and let the flavors meld together). Meanwhile, prepare the bok choi and radishes, and then toss with the dressing. Refrigerate for 15 minutes while you grill the chicken, if using. Combine the salad with the meat and serve.
SPICY STEAMED BABY BOK CHOI
I have been using this recipe for a while now. It is just so delicious. I found it a while ago from the Food Network. I tried it once and I’ve been hooked ever since. This is a super healthy recipe that is so tasty! This recipe serves two; basically it is one Bok Choi per serving.
2 Baby Bok Choi – split horizontally
1 Tablespoon of Chives
2 Teaspoons of Soy Sauce
1 Teaspoon of Lime Juice
½ Teaspoon of Lime Zest
A Pinch of Sugar
½ Teaspoon of Spicy Sesame Oil (Can be found in the Asian section)
Steam your Bok Choi in a steamer basket for 6 minutes, or until the base is fork tender. Whisk the chives, soy sauce, lime juice, zest, and sugar. Put the Bok Choi on a plate and drizzle your mixture over the top. Then, drizzle the spicy oil over the Bok Choi as well. Enjoy!
BROCCOLI CHEESE BITES
I got this recipe from Stacey Snacks she’s a great blogger with some awesome recipes and great ideas! I urge you to check her out! These are delectable. I mean, what goes better with broccoli than cheese! What a great way to get the kiddos to eat some broccoli!
1lb of Broccoli
1 1/2 cup of Grated Cheddar Cheese
Salt and Pepper for Seasoning
1 cup of Seasoned Italian Breadcrumbs
Mix all the ingredients together in a large bowl. With your hands, form small patties and lay on a parchment lined baking sheet. Bake at 375F for 25 minutes, turning the patties after the first 15 minutes. Let cool and enjoy!
ROASTED PARMESAN BROCCOLI
Extra Virgin Olive Oil
1 Yellow Onion
¼ Cup of Parmesan Cheese (Any kind is fine though I prefer shredded)
2 large bunches of broccoli
Salt (To Taste)
Pepper (To Taste)
1.5 tsp of Italian Seasoning (McCormick makes a great Italian seasoning)
Preheat your oven to 400 degrees. Trim your broccoli into bite size chunks and put them in a large mixing bowl. Cut your onion into ¼ inch strips and add to the mixing bowl. Add the olive oil, parmesan cheese, Italian seasoning, salt, and pepper to the bowl as well. Toss to coat the broccoli and onions with the oil and seasoning mixture. Once completely coated, spread the mixture on a baking sheet. If you want, you can put some tinfoil on the baking sheet first in order to save on cleaning time later. Pop it all in the oven for 25 to 30 minutes. The broccoli should be tender but crispy. If you like your roasted broccoli extra crispy, you can leave it in the oven longer, just keep an eye on it! Voila! You have a delicious and easy side dish for any occasion.
APPLE MAPLE PECAN SALAD
Makes: 12 servings
1/4 cup lemon juice;
1/4 cup canola oil;
1/4 cup maple syrup;
1&1/2 tsp. dijon mustard;
1/2 tsp. coarsely ground pepper;
4 cups shredded cabbage;
3 large granny smith apples, julienned;
1/2 cup crumbled Gorgonzola cheese (other cheese can be substituted!);
1 cup chopped pecans
Whisk the first five ingredients until blended.
Combine cabbage, apples and gorgonzola, toss with dressing to coat.
Let stand 30 minutes before serving.
Sprinkle with pecans.
I love sauerkraut. I could just eat it plain, (and I often do.) Just this year I started making my very own sauerkraut and the results have proven to be amazing. True sauerkraut, as we are making here, is a natural probiotic, and is actually really healthy for you. It has been found that 2 ounces of homemade sauerkraut has more probiotics than a 100 capsules of the leading probiotic supplement. (Becky Plotner – nourishingplot.com) So let’s make some!
½ Tbs of sea salt per lb of cabbage. (Weigh your cabbage before starting and adjust accordingly.
First, remove the outer three leaves of the cabbage, set aside. Cut up your cabbage into fine shreds and put the shreds into an extra large bowl. To the bowl, add your salt, and then work it! Now it’s the fun part! Massage the cabbage and salt together until the cabbage is completely limp and there is a good bit of liquid in the bottom of the bowl. This might take a while, and if you get tired, I sometimes use the bottom of a beer bottle to crush and massage the cabbage. This process can take anywhere from 5 to 20 minutes depending on how hard you work it. Don’t be afraid to get tough! Then, but your limp shreds in a large jar, or other glass container. Pack them down tight. Pour the remaining liquid into the jar as well. Now take the cabbage leaf you set aside at the beginning, and put it in the jar covering all of the shreds. Take a smaller jar or glass and put it in the sauerkraut jar and push down all of the cabbage. You can leave this jar or glass in your sauerkraut container. Make sure that no cabbage is exposed to the air, otherwise it will mold. The liquid should be above the cabbage in the jar. Now, place the jar in a cool place and put a clean linen towel over the jar. Let the sauerkraut sit for anywhere to three to five weeks, basically the longer it sits the more intense the flavor will be. Feel free to test it each week to see what it is like!
This is a great side dish that I am sure you will love as much as I do!
4 Tsp of Olive Oil
Salt and Pepper (To Taste)
-Optional Toppings (Amounts per Steak)
Blue Cheese (Add in last 5 minutes)
Cheddar Cheese (Add in last 5 minutes)
Anything else you can dream of!
Preheat the oven to 425 degrees. Quarter the cabbage, put each quarter on a large piece of aluminum foil. Add 1 tsp of olive oil on each quarter. Season with salt and pepper. Next, add any of the ingredients above, or anything else that you like. Wrap up the cabbage and toppings in the tinfoil, and place in the oven for 20-35 minutes or until the cabbage is tender. Enjoy immediately!
TUNA CELERY STICKS
These are an awesome after school snack! They are crunchy and full of protein. These are a great for kids and adults alike. There is nothing like creamy tuna salad and the nice contrasting crunch of the celery! Sometimes I even use the tuna salad as a dip for the celery, rather than put it all on top of the celery to begin with!
1 Cup of Tuna (Drained)
¼ Cup of Mayo
½ Tbs of Mustard
3 Tbs of Craisins
1 Tsp of Lemon Juice
Salt and Pepper (To Taste)
8 Celery Sticks
Combine all the ingredients in a bowl (celery sticks aside). Put the tuna salad mixture in the depression in the celery. Depending on the size of your celery sticks, and the amount you put in, you may have leftover tuna salad, or celery sticks. With leftover salad, make an awesome sandwich for lunch! With extra celery, have a bloody mary! Enjoy!
By Julie Scegura
2 c sugar
2 c vinegar
½ c salt
Bring to boil. Slice enough cucumbers and onions to almost fill a 5 quart ice cream pail and sprinkle with 2 teaspoons of celery seed. Pour boiling brine over pickles. Cool to room temperature. Store in refrigerator.
SALMON WITH LEMON, CUCUMBER & DILL SAUCE
4 4-oz. salmon fillets
1/2 cup fat free sour cream
1/2 cup fat free plain Greek yogurt
2 tablespoons unsalted butter
1/4 cup fresh dill (chopped fine)
1 lemon, zested and juiced (both reserved)
1 1/3 cup peeled, seeded, and finely chopped cucumber
1/2 teaspoon kosher salt, grinded
1/2 teaspoon fresh ground pepper
1/2 teaspoon Dijon mustard
1. Melt butter, then add 1 tablespoon of dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. In a large bowl add the yogurt, sour cream, lemon juice, lemon zest, cucumber, rest of the dill, salt, and pepper, and mustard. Stir well.
3. Preheat grill to medium-high.
4. Brush salmon with butter mixture.
5. Grill salmon, turning once and brushing with butter mixture.
6. Plate salmon with cucumber dill sauce, lemon slices, and extra cucumber slices.
Serving Size: makes 4 servings
Number of Servings: 4
LEMONY CUCUMBER CREAM CHEESE SANDWICHES
This recipe comes to us from Chew Out Loud, an awesome food blog that I highly recommend! These sandwiches are delicious, and super light. They have a clean, palate-cleansing flavor, and they are sure to please at any sort of party. These are perfect for everything from a big-hat tea party to a day at the ballpark!
4 oz Whole Cream Cheese (Softened to room temp)
2 Tbs Fresh Dill (Chopped)
Zest and Juice of Half a Large Lemon
Salted Butter (Softened)
Sea Salt (To Taste)
Freshly Ground Black Pepper
6 Slices of High Quality Bread
½ Large Cucumber (Seeded, sliced thin, and dried with paper towels)
In a small bowl, combine cream cheese, fresh dill, lemon zest, and lemon juice. Add enough salt and pepper to taste. Butter each slice of bread (prevents sogginess.) Lay slices with butter side up on a work surface. Evenly distribute the cream cheese mixture onto each slice. Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours. When ready to serve, slice into 4 triangles per sandwich.
Julia Child’s Eggplant Pizzas
Eggplants are in season! What better way to eat an eggplant than having eggplant pizzas from the mind of Julia Child! Julia Child has been a huge influence on me; Mastering the Art of French Cooking is one of my favorite cookbooks! Back in high school, I dressed up as Julia Child and did a fake cooking show for French class. (No judging) Needless to say I got some extra credit! Here is Julia’s recipe for eggplant pizzas, It’s a lengthy one, but I promise you will not be disappointed!
About 1 tbs salt, for drawing water out of eggplant
About 2 tbs olive oil, for brushing eggplant before roasting
About 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
Hot red pepper flakes for sprinkling finished pizza (optional)
2-3 tsp. Extra-virgin olive oil
3 Large garlic cloves, very finely chopped
1 Can (14.5 oz.) good quality petite-diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
1/2 tsp. Dried Italian seasoning blend
1/4 tsp. Dried oregano (use Greek or Turkish oregano)
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and sauté the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water, as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)
After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)
While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.
This is my favorite way to eat vegetables. I am convinced that every veggie tastes better with a little bit of char and a sweet smoky flavor! This is a go-to at my house, and I could eat this every day! For this recipe it is essential that you have a veggie basket for the grill. You can pick these up at any hardware or grill store, and if you take care of it, it can last a lifetime. This is simple, and it is a great side dish for anything on the grill! This recipe has no minimum or maximum amount, and it is also very versatile, so you can change it however you need.
2 Sweet Peppers (Any Type)
1 Onion (Any Type)
1 Package of Mushrooms
1 Tsp Garlic Powder
Salt and Pepper (To Taste)
Olive Oil (For Drizzling)
Cut vegetables into strips and put into a large bowl. Season with salt and pepper and add garlic powder. Drizzle with olive oil and toss until you can see that all vegetables have a little oil on them. Put the vegetables into the grill basket and place on the grill. Keep tossing the vegetables so they do not burn heavily on the bottom. Cook until the vegetables are tender and there is some char visible. This can take anywhere from 5-15 minutes depending on the heat of your grill. Serve immediately!
KALE BREAKFAST POWER SMOOTHIE
There is nothing like waking up in the morning and having a nice fruit smoothie to start your day! This recipe is for one person, so multiply it however much you need! This has plenty of vitamins and protein to start your day of right.
½ Cup of Greek Yogurt
¾ Cup of Mixed Frozen Fruit
1 loose cup of kale
¾ Cup of Orange Juice (Or any juice of your choice)
If you would like, you can add protein powder for a great post-workout recovery formula! Also, all of these ingredients can be put in the blender container the night before, and then you can just blend it in the morning if you are in a rush!
This kale chips recipe is the coolest vegetable trick we’ve ever seen. Here is the recipe we use.
KALE /SPINACH SOUP
This soup recipe is a favorite of Farmer Tom (aka Dad), from Olive Garden Zuppa Toscana.
Prep time: 15 minutes
Cook time: 40 minutes
1 pound Italian sausage (I use 4 deer sausages) (chicken is ok too)
2 large russet baking potatoes sliced in half and then in 1/4 inch slices
1 large chopped onion
na-1/4 can Oscar Meyer Real Bacon Bits (optional)
2 cloves garlic, minced
2 cups chopped kale or Swiss chard (I use 3 or 4 cups – plus 2 or 3 cups spinach)
2 8oz cans chicken broth (or 2 cubes bouillon in 2 cups boiling water)
1 quart water
1 cup heavy whipping cream (or half&half, or evap milk)
Cook sausage in a 300-degree oven for 1/2 hour (ours is already cooked)
1. Chop or slice sausage into small pieces
2. Brown sausage in a soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in separate pot
5. Cook on medium heat until potatoes are done.
6. Add sausage, bacon, salt, and pepper to taste (no salt, already salty from bouillon)
7. Simmer for another 10 minutes.
8. Turn to low heat
10. Add kale and cream
11. Heat thoroughly and serve.
KALE AND MOZZARELLA SANDWICH
1 bunch Kale (coarsely chopped)
1 clove Garlic (minced)
1/2 onion (sliced)
Fresh Mozzarella (sliced)
Baguette (cut in half and then halved lengthwise)
Saute onions in saute pan over medium/high w/ olive oil until caramelized
Add garlic and kale
Saute for additional 5 minutes (covered).
Salt and Pepper to taste.
Place kale mixture on baguette. Place mozzarella slices on top. Sprinkle w/ slivered almonds. Drizzle w/ olive oil and enjoy!
KALE AND POTATO GRATIN
Makes 6 to 8 servings
1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons coarse salt
1 teaspoon pepper
1/3 to 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (or use 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage)
1/4 cup whole milk
THE ULTIMATE JALAPEÑO POPPERS
Prepare yourself. These are addictive. Jalapeño poppers are so amazingly tasty, and these ones are too! They are simple and delicious and they are great for parties! I am writing this recipe for 10 poppers, but you can multiply it for however many you need.
10 Strips of Bacon
¾ Cup of Cream Cheese (This will vary depending on the size of your jalapeños)
1 Tsp of Chives
Toothpicks (Not for eating)
Combine the cream cheese and chives, set aside. Cut the jalapeños lengthwise, and take the seeds out. Add the cream cheese mixture in the hollowed out jalapeño. Then take a piece of bacon and wrap it around the jalapeno so it covers the majority of the jalapeno. Toothpick it in place. Bake in the oven at 400 degrees for about 15 minutes, or until the bacon is done. Enjoy!
Another super easy recipe! These are delectable and have a great texture and flavor! Feel free to season them up however you like!
Olive Oil (For Tossing)
Salt and Pepper (To Taste)
Preheat oven to 250 degrees. Use a vegetable peeler and slice your kohlrabi thin. Do not make it super thin, as they will stick together too much, just put a little extra pressure on your peeler in order to get this desired thickness. Toss the kohlrabi in olive oil. Place on a cookie sheet and season with salt and pepper. Bake for 30-60 minutes, or until they are a nice golden brown and are crispy. Let cool on a paper towel, and enjoy!
COLESLAW WITH CABBAGE, KOHLRABI AND CARROTS
2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seed
1/2 cup mayonnaise
4 1/2 teaspoons apple cider vinegar
1. Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
2. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
LETTUCE, BUTTERCRUNCH AND ROMAINE
CHICKEN MOLE TACO SALAD
This salad is one of our favorites. Easy to prepare, and the chicken can be used as leftovers for several salads throughout the week. We use this mole sauce from the co-op for the chicken, and top a bed of lettuce with corn chips, onions, jalapenos, and anything else that you’d put into a Walking Tacos bag – tomatoes, cheese, etc.
ROMAINE TACO WRAPS
Romaine is extremely versatile; it’s great in a Caesar salad, or my favorite, romaine wraps! You can use romaine to replace bread or tortillas for almost any dish! I think the best I have had so far is romaine tacos! These are healthy, and addictive!
SIMMERED MUSTARD GREENS
This recipe comes from none other than Martha Stewart herself. She takes mustard greens and transforms them into a delectable side dish! This would be great with some herb-crusted chicken!
1 Tbs olive oil
½ small yellow onion, chopped (½ Cup)
½ Tsp coarse salt
A Pinch of Red-Pepper Flakes
1 Pound of Mustard Greens (Thick stems trimmed, leaves washed and cut into 2-inch pieces)
¼ Cup of Chicken Broth
Heat oil in a large pot or Dutch oven over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions become soft and golden in places, about 5 minutes. Add red-pepper flakes to pot along with half the mustard greens and cook, stirring, to wilt greens. Add remaining mustard greens and continue cooking until all greens are wilted, about 5 minutes total. Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are tender, about 20 minutes. Enjoy!
FAJITA STUFFED PEPPERS
Fajitas are a great summer dish, and they are so tasty! This recipe takes normal fajitas to a whole new level! These are great for the family and are great for parties even! Feel free to change the recipe around depending how you like your fajitas. I am using steak for this recipe but you could certainly use chicken or tofu or whatever you would like!
2 Bell Peppers
8 Slices of Pepper jack Cheese
1 lb of Steak (Any type will do, I prefer sirloin for this recipe. Also, make sure the steak is sliced to about a ¼ inch thick, your butcher can do this for you, and it will speed up the cooking process and look nicer.)
1 Sweet Onion (julienned)
6 oz. Baby Bella Mushrooms (sliced)
2 Tbs of Butter
1 Clove of Garlic (Minced)
1 Packet of Fajita Seasoning
Preheat oven to 400 degrees. In a large skillet, on medium high heat, melt the butter and add the onions and mushrooms. Cook until they begin to sweat, and then add the steak. If you like your steak well done you can add the steak when you add the onions and mushrooms. I prefer my steak to have some red in it so I add it later. Right before the steak is completed cooking, (No more that 5 minutes) add the minced garlic. Stir in the fajita-seasoning packet and reduce heat to low. Take your two peppers and cut them lengthwise. This should make four little pepper boats. Add one slice of cheese into the bottom of each boat. Then take your cooked steak-onion-mushroom mixture and fill each boat to the top. Add one piece of pepper jack cheese to the top of each boat. Place the boats in an oven safe pan, and bake for 15-20 minutes until the cheese is golden brown. This baking process will cook the steak even more, so if you like your steak more rare, you can reduce the time it is cooking in the pan even more. Enjoy!
HOMEMADE HASH BROWNS
Like virtually every recipe ever, once you go homemade, you can’t go back! This is a super easy recipe that you will want to do time and time again! There is basically only one ingredient!
Medium Potatoes (One per person)
Oil or Butter (For the Pan)
Salt and Pepper (To Taste)
For this recipe, you’ll need a cheese grater. Take your potatoes and grate them down! Once your potatoes are all grated, put all of them on a clean linen cloth. Gather up the ends of the cloth, and bunch it Try to squeeze all of the water out. Kind of like how you would squeeze a tea bag to get some leftover tea out! I like to do this part over the sink, for obvious reasons. Let the potatoes sit spread out on the towel while you heat your pan to medium-high heat with either a butter or oil to keep your potatoes from sticking. Once your pan is hot, add your potatoes. Cook until they are golden brown! Season with salt and pepper!
Using pumpkin puree, here's our favorite PUMPKIN SPICE LATTE recipe.
ROSEMARY ROASTED RADISHES
2 Cups of Radishes
Olive Oil (For Drizzling)
1 Teaspoon of Minced Rosemary
Salt and Pepper (To Taste)
½ Tsp of Garlic Powder
Shaved Parmesan (For Garnish)
Preheat oven to 425. Toss all ingredients together in a large bowl. Lay out on a baking pan. Roast for 30-45 minutes or until they are golden brown and tender. Top with some shaved parmesan and serve immediately. Enjoy!
Storage: Remove leaves and roots. Do not wash before refrigerating. Store wrapped in plastic wrap for up to one week for best flavor, though it will keep longer.
Preparation: Trim ends and chop. You may want to peel large stalks, though this is not necessary. This also removes rhubarb’s color.
To freeze rhubarb, wash and cut into 1″ pieces. Bring a large pot of water to boil. Add rhubarb to water for 1 minute. Pour into colander to drain. Then soak in ice water in sink until cool. Place in freezer bags, being sure to remove excess air. Freeze for up to one year. Alternatively, rhubarb may be canned.
Recipes: Rhubarb can be used in place of apples in crisps and cakes, and is often baked into pies. It is seasoned similarly to apples, with cinnamon and nutmeg. However, cardamom and ginger also go well with rhubarb. Rhubarb also can be made into chutneys and other sauces to accompany poultry.
This drink is a refreshing favorite after a long, hot workday at the farm!
2 quarts rhubarb
2 quarts water
3 cups sugar
1/2 cup lemon juice
1 3oz strawberry jello
1 cup vodka
Mix the sugar, rhubarb, lemon juice and 2quarts of water together and bring to a boil for 2-3 mins then drain the juice back in the pot and throw away the rest of the rhubarb. Then in the pot of juice add the jello and bring that to a boil for 2-3 mins and then add the 1 cup of vodka but I usually put 2 or so of vodka in. Then you freeze it and then you can mix it with sprite.
RHUBARB CRISP / CRUNCH
1 c. flour
1/2 c. melted butter
1 1/4 c. uncooked oats
3/4 c. plus 1 Tbsp. brown sugar, packed
1 tsp. cinnamon
dash to 1/4 tsp. ground nutmeg (freshly ground is best)
5 c. of rhubarb or other tart fruit (apples, gooseberries, or combination)
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 Tbsp. butter
Preheat oven to 350 degrees Farenheit. Mix first six ingredients together in a bowl. Press half of mixture into a greased 8″ x 8″ baking dish. Cover with fruit. Combine remaining ingredients in a saucepan and heat until thickened. Pour over fruit. Bake for one hour.
RHUBARB RELISH FOR POULTRY
2 cups diced rhubarb
1/2 cup granulated sugar
2 t. grated orange zest
2/3 c. orange juice
1/4 t. freshly grated ginger root
1/2 to 2 jalapeno peppers, seeded and chopped
1 1/2 shallots, minced
Combine in saucepan and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with grilled poultry.
RHUBARB MINT CHUTNEY
One of our long-time CSA members Adele sent us this rhubarb recipe for Rhubarb Chutney. She learned it from a woman named Christina whose cooking class they took while visiting Orcas Island, WA.
1 cup vinegar
1 cup sugar
1 chopped onion
1 cup dried fruit
Cloves, cinnamon, 1 cup chopped mint
2-4 cups chopped rhubarb
Cook first six ingredients together over high heat for 10 minutes in a stainless steel pot. Add rhubarb and cook for 10 more minutes then remove from heat and add chopped mint. Fold together. Cool then chill. Flavor improves over time. Will keep for 2 months well covered in fridge. Good with roasted lamb.
SAUTÉED RAINBOW CHARD WITH SHALLOTS AND GARLIC
This recipe is by Heather from Heathers Dish blog. She has a great blog with some awesome recipes and content. She uses fresh ingredients and definitely knows her way around the kitchen. Check her out!
1 Tbs olive oil
1 Bunch of Rainbow Chard (Leafy greens removed and chopped)
1 Shallot (Chopped)
1 ½ Cloves Garlic (Minced)
1 Tbs Water
¼ Tsp Salt
¼ Tsp Black Pepper
½ Tsp Red Wine Vinegar
Heat the olive oil in a large pan over medium heat. Add the chopped shallots and garlic and cook for about 4-5 minutes until translucent and starting to brown slightly. Add the chopped chard and 2 tablespoons of water, stir to combine and cover. Cook for 5-6 minutes, stirring occasionally, until the leaves are wilted and tender. Remove the lid and add the vinegar, salt and pepper and cook, stirring constantly, until all of the liquid has evaporated. Serve hot and enjoy.
CREAM OF RUTABAGA SOUP
What do you get when you cross delicious rutabagas with bacon? Heaven… and also this soup! This delectable soup comes to us from Florence Fabricant, a contributor to NY Times cooking. This is one of my favorite soups. It is perfect for when fall is right around the corner!
2 tbs unsalted butter
1 medium-large onion, diced
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 ½ cups vegetable stock
3 tbs maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer. Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, and then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.
SQUASH – SUMMER
Here’s a favorite with zucchini or summer squash – Glazed Lemon Zucchini Bread from Lil Luna. I add poppy seeds to mine!
2 cups cake flour
½ tsp. salt
2 tsp. baking powder
½ cup canola oil
1⅓ cups sugar
2 TB lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini
1 cup powdered sugar
2 TB lemon juice
1 TB milk
SQUASH – WINTER
BAKED CARNIVAL SQUASH WITH GARLIC CREAM
This is an absolutely delicious dish from Mimi Thorisson out of Médoc, France. She has such a beautiful blog. She has very delicious, French recipes. I can’t recommend her page enough. This recipe is extremely simple, and that’s what I love most about it. You really get to taste the squash. I hope you like it!
1 Carnival Squash
1 Garlic Clove (Peeled)
1/2 cup Crème Fraîche (Alternatively you can use sour cream)
Salt and Pepper (To Taste)
Preheat oven 350°F. Slice the top part of the squash (leaving you with a lid), remove the seeds. Season the inside of the squash with salt and pepper, add whole peeled garlic clove and close the lid.
Place squash in a roasting pan and bake for 45 minutes, or until soft. When ready, remove the lid and leave to cool on a plate. Scoop out the garlic and 2 tsp of squash and add to the crème fraîche. You can mash it up with a fork or place in a food processor and mix for a few seconds for a creamier sauce. Pour cream back into squash and close the lids. Serve on a plate with a spoon. Enjoy!
WINTER SQUASH SOUP
Here’s an Ina Garten recipe I love to make with butternut squash and pumpkins. Here’s the web link, too.
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half – and – half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Heat the butter and oil in a heavy – bottomed stockpot, add the onions, and cook over medium – low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium – low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half – and – half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
SQUASH, RED KURI
RED KURI SQUASH SOUP
Here’s another winter squash soup recipe using red kuri squash and fennel. It’s easy, too! It’s from Food & Wine. Squash sweetens as it cures. The earlier you make it in the winter, the less sweet the squash will be, but I think the fennel in this one adds the missing flavor if you make it in Aug-Sep-Oct.
1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
1/2 medium onion, coarsely chopped
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 tablespoon unsalted butter
Chopped toasted pecans and small marjoram leaves, for garnish
Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
SALAMI SCALLION SHOOTS
8 Scallion Shoots
24 Pieces of Salami
1 Tub of Cream Cheese
Lay out three pieces of salami with the edges just overlapping. Spread cream cheese across one side of all the salami. Take a scallion shoot and trim off the bottom. You can further trim it so it fits well in the salami. Leave a little sticking out the top for presentation! Take the scallion and roll it up in the cream cheese and salami. Now you can arrange them in a glass for presentation! Enjoy!
SUGAR SNAP PEAS
CANDIED BALSAMIC SNAP PEAS WITH BACON
2 Cups of Snap Peas
½ Cup of Chopped Walnuts
2 Tablespoons of Brown Sugar
½ Pound of Bacon
2 Tablespoons of Balsamic Vinegar
Salt and Pepper to taste
Cook the bacon until it starts to crisp, about 5 minutes. Remove the bacon and add the snap peas, and walnuts to the rendered bacon fat. Sauté until peas are just cooked through, about 5 minutes. Add the sugar, balsamic vinegar, salt, and pepper and cook until the sugar has dissolved and the vinegar has reduced. This should take about two minutes. Serve immediately!
SUGAR SNAP PEA AND STRAWBERRY SALAD
1/2 pound sugar snap peas, trimmed
1 cup fresh strawberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 pinch sugar
salt and pepper to taste
1 cup fresh blueberries
2 cups torn Cure Farm head lettuce
Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside. Place about 3 tablespoons diced, ripe strawberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained strawberry juice. In a large bowl, gently toss the dressing with the snap peas, remaining sliced strawberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.
SUGAR SNAP PEAS & SHALLOTS
1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste
Preheat oven to 450 degrees F. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt. Bake 6 to 8 minutes in the preheated oven, until tender but firm.
SIMPLE SWISS CHARD
2 tablespoons extra-virgin olive oil
4 cloves garlic or shallots, minced
1 bunch Swiss chard, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste
Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
By The Garden Corner
1/2 large cucumber, diced
3 large chopped tomatoes
1/2 red onion, finely chopped
1 jalapeño, seeds removed and minced
2 cloves minced garlic
1 large red or orange pepper, diced
1/4 bunch of cilantro leaves (or parsley)
Juice of 1 large lime
1 t kosher salt
A dash (or two) of your favorite hot sauce
Mix by hand or in food processor. Refrigerate so flavors can mix. Taste and adjust if necessary. Serve with tortilla chips.
ROASTED ITALIAN TOMATOES
Tomatoes are such a great summer vegetable, and are an essential part if Italian cooking. While I personally have never been to Italy, I can’t help but to imagine eating this dish outside while looking at rows and rows of sangiovese grapes and sipping on a glass of their delicious results. Okay, maybe not, but still, I love this dish and I hope you will too!
½ Cup of Parmesan Cheese
Olive Oil (For Drizzling)
1 Teaspoon of Fresh Oregano
1 Teaspoon of Fresh Basil
Freshly Ground Pepper (To Taste)
Course Sea Salt (To Taste)
Cut tomatoes in half, and lay them on a baking sheet cut side up. Top with the cheese, oregano, basil, and pepper. Finally drizzle olive oil over the of each one. Bake in the oven at 450 degrees for about 15 minutes. Take out and sprinkle the course seas salt on top and enjoy immediately! I like to eat this with a baguette and a glass of wine!
(SEE ALSO SQUASH-SUMMER)
GIADA’S ASPARAGUS AND ZUCCHINI CRUDI
I love this dish from Giada De Laurentiis on the Food Network. She has some great dishes but this is definitely one of my favorites. It is so fresh tasting and flavorful, it is the perfect summer dish!
2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve and Enjoy!
VEGGIE NOODLE PASTA
Veggie noodles are making waves in the food world. Delicious, healthy, and simple waves! This box is perfect for this recipe! You can many different kinds of vegetables, but this recipe uses zucchini, summer squash, and carrots!
1 Summer Squash
2 Green Onions (Chopped)
3 Cloves of Garlic (Minced)
½ tsp of Red Pepper Flakes
2 ½ Tablespoons of olive oil
Salt and Pepper (To Taste)
Julienne all of your vegetables besides the onions and garlic. This recipe works best if you use a mandolin with a julienne attachment or a handheld julienne tool. Sauté the garlic, red pepper flakes, and onions at medium heat in the olive oil until the smell starts to fill the room (Just over one minute.) Increase the heat to medium-high heat and add your vegetables. Season with salt and pepper and cook until the vegetables are cooked through and firm (About three minutes). Serve immediately! Feel free to add your own sauce or just eat as is!
CHOCOLATE ZUCCHINI CAKE
This is an all-year treat, so freeze your zucchini and summer squash and make these for every birthday. Or bake the cake and freeze it then. From King Arthur Flour, the recipe is here.
1/2 cup (8 tablespoons) butter
1/2 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream, buttermilk, or yogurt
2 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
3 cups shredded zucchini (about one 10″ zucchini)*
1/2 cup chocolate chips
*Why the range in weights? Zucchini’s weight varies a lot, depending on its moisture. To avoid having to make a decision about weight, consider measuring zucchini by volume.
1 cup chocolate chips