Archive Blogroll – 2019 Weekly Farm Recipe Ideas – May June July August

Farm-to-Table Share Boxes-Thank you for 10 years of caring and sharing with Bluebird!

Recipe Ideas

Light Breakfast

 

 

 

 

 

Lunch

Dinner

Jar Goods – No Canning Required

Healing Herbs

Desserts

Recipe ideas with healthy Greek Yogurt [Stonyfield recommended], peaches and  strawberries.


16 Recipe Ideas – 6/30/2019

[Watermelon, cantaloupe — in FULL shares] cherry & beefsteak tomatoes, sweet corn, zucchini, yellow sweet pepper poppers, white potatoes, smoothie organic bananas, carrots and more!

Varies daily.

JULY 4TH POPS

Click here for Farm Box recipes for grilling.

Click here for Ice Cold Healthy Goodness homemade with farm box fruits and berries:

breakfast menu horizontal

Egg Peppers.

Breakfast Egg & Cheese Stuffed Mini Yellow Pepper Poppers

Yellow Sweet Pepper Poppers INCLUDED in full shares.

Baked breakfast stuffed peppers recipe filled with egg and cheese. Perfect for a healthy, low carb breakfast.

Farm Egg ID

yellow pepper

Ingredients

  • 20 sweet mini peppers
  • 2 large eggs
  • 1/4 cup shredded mozzarella cheese
  • 10 oz feta cheese
  • 1/8 tsp black pepper
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tbsp chopped parsley

Instructions

  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Wash peppers, cut in half and remove seeds.
  4. In a bowl, combine eggs, feta, pepper, paprika, garlic powder, parsley. Mix to combine.
  5. Fill peppers with mixture, then sprinkle shredded cheese on top.
  6. Bake for 10-15 minutes, until the filling is cooked (keep an eye on them). Broil for 2 minutes, to create nice browning on top. Serve warm.

feta egg

egg-abd-feta-stuffed-mini-peppers-5-1pepper egg

Yogurt Cantaloupe.

Yogurt-Filled Cantaloupe Bowl

Fruit INCLUDED IN Full shares

669d3cf349cf63aa_cantaloupe-bowl

  • 1/2 cantaloupe
  • ounces nonfat greek yogurt
  • 2 tablespoons fresh berries
  • teaspoon seeds (raw pepita)

Directions

  1. Scoop out seeds from the center of your half cantaloupe.
  2. Fill the hole with six ounces of nonfat Greek yogurt.
  3. Add berries to the yogurt and sprinkle with pepita seeds.
  4. Use a spoon to scoop bites right out of the cantaloupe peel!

Notes

Any yogurt flavor(s) and fresh diced fruit can be substituted for the berries listed in the recipe to create new varieties.

Cantaloupe Oats.

Cantaloupe Overnight Oats

Cantaloupe, bananas INCLUDED in full shares

oats

Ingredients

  • cup Oats
  • cup low fat milk
  • 1/4 cup low fat yogurt
  • 1/4 cup blueberries or sliced bananas
  • whole cantaloupe (save ¼ cup cantaloupe for recipe)
  • teaspoon cinnamon
  • tablespoon flax seed
  • tablespoon honey

Instructions

Scoop out a cantaloupe and put 1/4 cantaloupe on the side and store the rest in the fridge. Add Quaker® Oats, milk, and low-fat yogurt to the carved out cantaloupe. Add a layer of blueberries and a layer of cantaloupe. Top off with cinnamon, flax seed, and a drizzle of honey. Place in fridge and enjoy in the morning or a few hours later!

Summer Hash.

Bluebird Fresh Off Grid – Skillet Meals, Excellent for RVing or Camp Grills:

Summer Breakfast Hash

Sweet onion, potato, yellow sweet pepper popper, zucchini, sweet corn, grape tomatoes INCLUDED in full box.

Farm Egg ID

6035d-vegetable2bhash2brecipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 sweet onion, diced
  • 1 cup diced potato
  • 1 teaspoon dried all purpose seasoning blend
  • sea salt
  • 1 cup diced yellow sweet pepper popper
  • 1 zucchini, diced
  • 1 ear sweet corn, kernels sliced off
  • 1 cup halved grape tomatoes
  • 1/4 cup chopped fresh parsley
  • free range eggs (as many as you’d like or none at all!)
  • 1 tablespoon white vinegar

Instructions

  1. Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
  2. Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
  3. To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes.
  4. Serve the hash warm with eggs, avocado, and sriracha.

d670e-skillet2bhash

LEAF

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Apple and Carrot Salad

CARROT

Ingredients

2 large, 1 red and 1 green, cored, thinly sliced, cut into matchsticks, fresh apple(s)

1½ Tbsp, or less to taste fresh lemon juice

3 cup(s), cut into matchsticks uncooked carrot(s)

¼ cup(s), chopped chives

1 Tbsp olive oil

1 tsp Sugar

½ tsp table salt

¼ tsp, or more to taste black pepper

2 oz, French-variety suggested, crumbled, feta cheese

Instructions

  1. Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Yields about 3/4 cup per serving.

Cantaloupe Salsa.

Cantaloupe Salsa

Cantaloupe and sweet onion included in full shares

cantaloupe-salsa

Ingredients

2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)

1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Mix everything and eat immediately

23

Pepper Bites.

Fajita Yellow Pepper Potato Bites

Yellow Sweet Peppers and Potatoes INCLUDED in Full Shares.

fajita

  • 1 tbsp olive oil
  • 3 medium Russet potatoes
  • 1/ cup sour cream
  • 1 medium onion julienned
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1/4 cup salsa
  • 3 green onions
  • 1 tbsp fajita mix
  • salt and pepper to taste

Instructions

    • Preheat oven to 400 F degrees. Spray a baking sheet with cooking spray.
    • Wash the potatoes and cut the end off. Slice the potatoes into slice that are about 1/4 inch (7mm) in thickness. Season potatoes with salt and pepper. Bake for 20 minutes, turn the slices over and bake for another 30 minutes.
    • In the meantime, heat the olive oil in a skillet over medium heat. Add onions and cook until it’s slightly translucent. Add the peppers and the fajita mix and toss. Cook until peppers onion is golden brown and peppers are cooked.
    • To assemble top each potato slice with a tsp or so of sour cream, followed by the onion and pepper mixture, salsa, and green onions. Season with salt and Serve immediately.

fajita-potato-bites-2

 

Zucchini Noodles.

Lemon-Garlic Zucchini Noodles with Roasted Tomatoes

zucchini-noodles-garlic-olive-oil-recipe_DSC4159

Ingredients

  • 1 tablespoon olive oil
  • 3 – 4 medium zucchini spiralized or shaved
  • 2 garlic cloves minced
  • 1 teas lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grape tomatoes

Instructions

  • Heat olive oil in a medium skillet set over medium heat. Add zucchini and garlic and toss together with the olive oil and lemon juice as you cook. Cook until just tender, yet still crisp, about 5 minutes. Roast tomatoes for 12 to 15 minutes, or until the skins begin to wrinkle. Sprinkle with salt and pepper. Add grape tomatoes and serve.

grape


LEAF

dinner menu horizontal

Stuffed Tomatoes.

Light Dinners:

Mediterranean Baked Stuffed Tomatoes with Rice

IMG_1958-600x400

Ingredients

  • 5 medium vine tomatoes
  • Sea salt
  • 2 garlic cloves
  • Olive oil
  • 1 small sweet onion finely diced
  • 1 small zucchini finely diced
  • 1/4 cup rice
  • 1 tablespoon tomato paste
  • 1 tablespoon freshly chopped parsley optional
  • 1 medium potato optional, cut into wedges

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Cut the tops off the tomatoes and scoop out the flesh, bring careful not to pierce the bottoms. Season the insides with salt.
  3. Purée the tomato flesh and any of the additional juices with the garlic in a small food processor. Set aside.
  4. In a large skillet, sauté the onion over medium-high heat in 2 tablespoons of olive oil until soft, 4 minutes. Add the zucchini and cook a few minutes longer, until the zucchini is just beginning to brown, 3 minutes. Stir in the rice and cook until pearly white and toasty, 2 minutes. Carefully pour in the tomato mixture and add the tomato paste. Simmer until just thickened, 2 minutes. Remove from the heat and season with 1 teaspoon salt and the parsley, if using.
  5. Arrange the tomatoes in a large casserole dish. Spoon the rice mixture into the tomatoes until just shy of full (you might have a little extra depending on the size of your tomatoes). Replace the tops and season generously with salt and pepper. If using, stick the potato wedges in between the tomatoes. Drizzle the veg with olive oil. Pour 1 cup water around the tomatoes. Bake in the oven for 1-2 hours, until the tomatoes are caramelized and the rice is al dente. Serve hot or at room temperature.

Skillet Dinners:

Pepper Skillet.

Southwestern Stuffed Pepper Skillet

Tomatoes and carrots INCLUDED in full shares

Cheesy-Southwest-Stuffed-Pepper-Skillet

Ingredients

Ingredients

  • 1 cup Shredded Colby Cheese
  • Small onion diced
  • 1 can 15 oz. black beans, rinsed
  • 1 ear boiled corn, cut off cob
  • Rice
  • yellow peppers, cut lengthwise in half, seeded
  • Taco seasoning packet
  • 3/4 cup water

Instructions

  1. Saute the onion and peppers until tender. Remove from skillet.
  2. Add in taco seasoning packet and 3/4 cup water.
  3. Add in the corn, black beans, onions and peppers.
  4. Make the Minute Rice according to box directions.
  5. Mix the rice with the veggie mixture and top with cheese.
  6. Place a lid on the skillet until cheese is melted.
  7. Serve to your hungry family!

Zucchini Boats.

Sheet Pan Dinners:

Sheet Pan Zucchini Boats With Tomatoes and Fresh Mozzarella

Zucchini and tomatoes INCLUDED in full shares

zucchini-with-tomatoes-and-mozzarella1-542x745

Ingredients

  • 2 medium zucchini
  • 1 dash salt
  • 1 dash black pepper, ground
  • 2 medium tomato, red
  • 1/4 teaspoon oregano, dried
  • 1/4 teaspoon vinegar, cider
  • 5 ounce mozzarella cheese

Instructions

    • Preheat the oven to 400 degrees and line rimmed baking sheet or baking dish with parchment paper.
    • Cut the zucchinis down the middle, length-wise, and scoop out the seeds and flesh (save for another purpose), leaving about 1/2 an inch of the zucchini shell. Lay the zucchini halves, cut sides up, in the baking pan and sprinkle generously with salt and pepper.
    • Remove the seeds and chop the tomatoes small. Add the oregano, vinegar, and more salt and pepper to taste to the tomatoes and then divide the tomatoes evenly among the zucchini.
    • Bake the tomato stuffed zucchini until the zucchini is tender, about 20 minutes. Remove from the oven.
    • Slice the mozzarella thin and then tear it into 1 inch pieces. Place on top of the tomatoes.
    • Broil the mozzarella until it starts to bubble and brown just a bit, taking care no to burn it. Remove from the oven and serve hot.


LEAF

jar goods menu horizontal

Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

      • Pickles are probiotic when fermented. 
      • Pickles are good for your eyes.
      • Pickles help keep bones strong.
      • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Zucchini Pickles.

Zucchini Refrigerator Pickles

No Canning Required- Allow the pickled zucchini to ferment 2–3 days before eating.

zucchini-pickles-24-600

Ingredients

  • 1 medium zucchini (about 1 pound, sliced ⅛-inch thick)
  • 1 small onion(sliced ⅛-inch thick)

Pickling Spices

  • 1 ½ teaspoons ground mustard
  • teaspoons mustard seed
  • ¾ teaspoon turmeric
  • ½ teaspoon crushed red pepper flakes (optional – adds some heat!)

Pickling Brine Liquid

  • ½ cup water (room temperature)
  • 2 tablespoons+ ½ teaspoon kosher salt
  • 3 ice cubes
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar

Directions:

  1. In a small bowl, stir together the water and kosher salt until the salt has dissolved.
  2. Place the zucchini and onion into a gallon zipper freezer bag. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine. Seal the bag and allow to sit for 1 hour.
  3. Meanwhile, combine the vinegar, sugar, mustards, turmeric and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside.
  4. Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean kitchen towel lined with paper towels.
  5. Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all of the zucchini mixture is covered in liquid. Place the lid on the jar and refrigerate for at least 1 day before serving. The pickles can be stored in the refrigerator for up to 2 months.

For canning option:

  1. Wipe off the rim of the jar and add the metal tops and rims. Process in boiling water bath canner for 10 minutes.
  2. Remove from canner carefully and place jars on a towel. Let them cool. You should hear the lids pop when they seal. Test after the jars are cool by pressing the lid. It should not move.
  3. If any jars do not seal, place them in the refrigerator and eat within 2 weeks.

zucchini-pickles-prep-600

Oil Preserved.

 Preserving Vegetables in Olive Oil

  • Your vegetables must be cooked.  You can grill them, roast them, or blanch them.
  • Use clean sterile jars – especially if preserving  for over a week.
  • The marinade consists of 2 parts olive oil to 1 part acid, preferably vinegar,  And salt and pepper. The acid and and salt will keep unhealthy bacteria at bay.
  • The marinated vegetables must be refrigerated and will keep for 3-4 months as long as the veggies are completely submerged in the marinade liquid and there are no raw components ( like  garlic or herbs- remove these if storing  for longer than a week).
  • The olive oil will harden in the fridge — this is a good sign. If the oil doesn’t harden after 24 hours, your fridge is not cold enough so place in the freezer.

Roasted Zucchini, Corn, Tomatoes Preserved in Olive Oil

Extend summer’s bounty by Preserving Veggies in Olive Oil

marinated-vegetables-100-2.jpg

Ingredients

  • 4 cups vegetable of your choosing: beets, zucchini, summer squash, eggplant, peppers, tomatoes, mushrooms, green beans, heirloom beans.
  • 2 parts Olive oil
  • 1 part Vinegar – balsamic, white, red wine, rice wine, champagne
  • Salt and pepper to taste
  • Herbs- rosemary, basil, thyme, sage,
  • Flavorings- raw or roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, hot chilies

Instructions

  1. Choose your vegetable and cooking technique.
  2. Roast (or grill) – zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.
  3. Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.
  4. Place cooked vegetables in a bowl.
  5. Cover with 2 parts oil, to one part vinegar, enough to generously coat. For example start with ½ cup oil and ¼ cup vinegar. Add more if needed sticking with proportions.
  6. Salt and pepper to taste, be generous, as you will most likely be adding more oil in vinegar to the jar.
  7. Add flavorings – fresh herbs, garlic, lemon zest, preserved lemon, roasted garlic, chile flakes and hot chilies.
  8. If planning to eat with in the week, place all in a jar, removing air bubbles by stirring with a skewer or spoon, top with more oil, vinegar combination, so veggies are completely submerged. Refrigerate.
  9. If preserving for longer, after infusing with fresh herbs and garlic ( I just leave everything in the bowl, in the fridge overnight ) remove any fresh ingredients. Pack in a sterile jar- cover with oil vinegar marinade, remove any air bubbles, by stirring with skewer. Refrigerate.
  10. NOTES: The Olive Oil should harden in the fridge and this is a good really good sign that your veggies are cold enough. If you don’t see this hardening after 24 hours, I suggest storing in the freezer.

Marinated-Vegetables-106

The Skinny on Spreadable Preserves Courtesy of WW

Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.

Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.

Freezer Jam.

10 ways to use homemade freezer jams:

No Canning Required

Brandied Cherries.

cherry-preserves.jpg

Ingredients

  • 7 cups pitted sweet cherries
  • 2 cups sugar
  • 1/3 cup brandy, reserving 3 tsp to be added directly to the jars before putting the lids on
  • 1/4 cup lemon juice

Instructions

  1. Add one cup of sugar and half the brandy in a large glass bowl, stirred it a bit and then put the bowl in the fridge overnight. Totally optional.
  2. Pour the cherries, sugar, lemon juice and brandy (except the amount you reserve) into a large, heavy-bottomed stainless steel pot. Turn the heat on to just before medium.
  3. Stir everything together and bring it to a boil. Let it boil for 20 minutes. Stir often and don’t walk away. It could boil over – mine did.
  4. Skim off the foam if you can.
  5. After it has boiled for 20 minutes, ladle the cherries and liquid into hot, sterilized jars. Do your best to make sure each jar gets enough liquid to cover the cherries.
  6. Add an extra teaspoon or so of brandy to each jar. Put the lids and rings on and process for 10 minutes using the boiling water method. I use a canning pot with a special rack.
  7. After 10 minutes in the boiling water, remove the jars using a jar lifter and place on a rack to cool. Leave the jars alone for 24 hours and then store in a cool dark place if they are sealed properly.

Notes

Wash and sterilize (boil in a canning pot with a rack for 10 minutes) three 500 ml mason jars. Keep the jars warm. In a separate pot, sterilize a funnel and ladle. 5 minutes before the cherries are ready to be added to the hot jars, boil the lids for 5 minutes.

Ginger Dressing.

Lemon Ginger Turmeric Dressing

Benefit from the power of ginger and turmeric’s strong anti-inflammatory properties

Fresh herb Add-On, by request.

  • Use on salads and veggies for roasting, corn on the cob, in pastas, marinades and breads (can be used as a spread or for dipping)

Lemon+ginger+turmeric+dressing+ +TastingPage.com

Ingredients

  • Juice from 2 large organic lemons, approximately 1/4 cup of fresh juice

  • 1″ fresh ginger, skin removed

  • 1 garlic clove

  • 2 teaspoon ground turmeric or about 2″ fresh turmeric root

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon apple cider vinegar

  • 1/4 teaspoon black pepper

  • Salt to taste

Instructions

Place all ingredients in a blender and mix until combined. Adjust seasoning as necessary. Pour over your favorite salad, protein, or roasted vegetables.

LEAF

dessert menu

Zucchini Bread.

Low-Carb Chocolate Zucchini Bread

Zucchini INCLUDED in Full Shares.

zuc

  • cups blanched almond flour (not almond meal)
  • ¼ cup cacao powder
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 2 large eggs
  • 2 tablespoons coconut oil, room temperature
  • ¼ cup honey
  • ¼ teaspoon vanilla stevia
  • ¾ cup zucchini, grated
Instructions
  1. In a food processor combine almond flour and cacao powder
  2. Pulse in salt and baking soda
  3. Pulse in eggs, coconut oil, honey, and stevia
  4. Briefly pulse in zucchini
  5. Transfer batter to a greased 6.5 x 4 inch small loaf pan, dusted with almond flour
  6. Bake at 350°F for 35-40 minutes
  7. Cool for 2 hours
  8. Serve

ZUCCHINI-BROWNIES

Carrot Cake.

The Ultimate Healthy Carrot Cake

Carrots INCLUDED in farm box full shares.

ultimate-healthy-carrot-cake-5517-683x1024

  • for the cake
  • 2 ¼ cups whole wheat or gluten-free* flour
  • 2 ¼ tsp baking powder
  • ¾ tsp baking soda
  • 2 ½ tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ½ tsp salt
  • 2 tbsp coconut oil or unsalted butter, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 1 tbsp vanilla extract
  • ½ cup plain nonfat Greek yogurt
  • ¼ cup honey or pure maple syrup
  • 1 ¼ tsp stevia
  • ¾ cup nonfat milk
  • 2 ½ cups freshly grated carrots (about 4-5 medium, peeled first!)
  • for the frosting
  • 1 cup plain nonfat Greek yogurt
  • 1 (8oz) block Greek yogurt cream cheese, softened
  • 1 ¼ tsp stevia
  1. To prepare the cake, preheat the oven to 350°F. Cut two 9”-round circles out of wax paper to fit inside two 9”-round cake pans. Lightly coat the two 9”-round cake pans with nonstick cooking spray. Gently press one wax paper circle into the bottom of each cake pan, and lightly coat the wax paper with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.
  3. Divide the batter between the prepared pans. Bake at 350°F for 24-28 minutes, or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting, peeling off the wax paper, and transferring to wire racks to cool completely.
  4. To prepare the frosting, add the Greek yogurt, Greek yogurt cream cheese, and stevia to a medium bowl, and beat with an electric mixer until smooth.
  5. To assemble the cake, spread a generous dollop of frosting on top of one of the cake layers. Place the second layer on top. Frost the tops and sides.

ultimate-healthy-carrot-cake-5148-683x1024.jpg


16 Recipe Ideas – 6/23/2019


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Egg Pizza.

Sweet Potato Breakfast Egg Pizza

Tomatoes INCLUDED in full shares

Farm Egg ID

egg pizza

Ingredients

  1. 1 cup mashed sweet potatoes
  2. 1 egg
  3. 2 tablespoons coconut flour
  4. 1/2 teaspoon italian seasoning
  5. 1/4 teaspoon sea salt
  6. 1/2 teaspoon garlic powder
Toppings
  1. 1/4 cup shredded mozzarella cheese [use dairy-free if needed]
  2. 2 tablespoons marinara sauce
  3. handful fresh spinach
  4. 1 small tomato, sliced
  5. 2 eggs
  6. salt & pepper
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment if not using a pizza stone.
  2. Mix together the sweet potato, egg, seasonings and coconut flour. Mixture should form a dough. Dough should not be sticky. If it is, add 1/2 tablespoon more coconut flour.
  3. Place dough in the middle of a pizza stone. Flatten into a circle depending on how you prefer your crust. Thicker crust will need to be cooked longer.
  4. Bake for 20 minutes, flipping the crust at the 10 minute mark.
  5. Once crust is firm, spread on sauce and add cheese, spinach and tomato slices. Bake for 10 minutes.
  6. Remove pizza from oven and gently crack the eggs over top. Sprinkle with salt and pepper and bake for 5 to 10 more minutes, depending on how “done” you want your egg.

SweetPotatoBreakfastPizza2

Make Ahead.

Make-Ahead Fruit & Yogurt Breakfast Parfaits

Fruit INCLUDED IN Full shares

JAR BKFAST

  • 6oz Greek yogurt
  • 1/3 cup certified gluten-free old fashioned oats (raw)
  • 1 teaspoon chia seeds
  • 2 Tablespoons milk, almond or any kind
  • 1 cup mixed fruit and berries

Directions

  1. Stir together yogurt, oats, chia seeds, and milk in a bowl. Layer half inside a wide-mouth mason jar or tall container then add half the fruit and berries. Layer in remaining yogurt and berries then refrigerate at least overnight and up to 3 days.

Notes

Any yogurt flavor(s) and fresh diced fruit can be substituted for the one listed in the recipe to create new varieties.

Breakfast Cookies.

Morning Glory Breakfast Cookies

Carrots, organic smoothie bananas INCLUDED in full shares

Morning-Glory-Breakfast-Cookies-Text

Ingredients

  • 1 tbsp chia seeds (or ground flax) + 3 tbsp water
  • 1 medium very over-ripe banana
  • 1/2 cup unsweetened applesauce
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup Bob’s Red Mill almond flour
  • 1 cup oat flour (you can make your own by grinding oats in the blender, use certified gluten-free if necessary)
  • ½ cup old fashioned oats (use certified gluten-free if necessary)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • ¼ tsp salt
  • ⅓ cup walnuts, chopped
  • 1/2 cup shredded carrot
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup dried cranberries

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.
  2. In a small bowl, stir together chia and water. Set aside.
  3. Place banana in a medium mixing bowl and mash with a fork. Add applesauce, maple syrup and vanilla extract, stirring to combine. Stir in chia and water mixture.
  4. Add almond meal, oat flour, oats, baking soda, cinnamon, ginger, and salt. Mix until just combined. Fold in walnuts, shredded carrot, coconut, and cranberries.
  5. Using wet hands, roll mixture into 16 medium to large balls of “dough”. They will a bit wet and sticky–that’s ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They won’t spread very much.
  6. Bake for 20 minutes. Cool cookies on a wire rack. Store cooled cookies in an air-tight container in the fridge.

Pancakes Peaches.

Bluebird Fresh Off Grid – Skillet Meals, Excellent for RVing or Camp Grills:

Farm Egg ID

Pancakes-with-Campfire-Grilled-Nectarines-and-Pecans-13

Ingredients

  • FOR THE PANCAKES
    • 1 cup flour
    • 1/3 cup powdered milk + 1 cup water, or 1 cup milk
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 egg
    • 6 teaspoons ghee, or butter
  • FOR THE GRILLED PEACHES
    • 2 ripe peaches, sliced in half and pits removed
  • TO SERVE
    • 1/4 cup pecans, chopped
    • maple syrup

Instructions

  • Combine the flour, powdered milk, baking powder, and salt in a bowl (this can be done at home ahead of time and stored in a resealable bag or container). Add the water and egg to the dry ingredients. Using a fork, whisk the ingredients to combine, making sure to not over mix (some small lumps in the batter are OK),
  • Heat a skillet over your campfire or camp stove over medium low heat. Add a teaspoon of ghee to the skillet and swirl to coat the pan. Pour 1/3 cup of the pancake batter into the center of the skillet and cook for a few minutes until the top begins to bubble and the edges have set (about 2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
  • Repeat with the rest of the batter, adding 1 teaspoon ghee into the pan for each pancake as needed.
  • While the pancakes are cooking, place the peaches cut side down on the grill and cook until the fruit is just beginning to caramelize in places. Remove from the heat and slice.
  • To serve, stack the pancakes, top with the grilled peach slices, chopped pecans, and maple syrup. Enjoy!

Pancakes-with-Campfire-Grilled-Nectarines-and-Pecans-14

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Bean Salad.

Mediterranean Bean Salad

Fresh Tomatoes and sweet peppers included in full shares

Mediterranean-bean-salad-6024-March-07-2017-3

Ingredients

  • 15 ounces cannellini beans (drained and well rinsed)
  • 15 ounces garbanzo beans (chickpeas drained and well rinsed)
  • cup cherry tomato(halves)
  • 2 cucumbers (small, halved lengthwise and thinly sliced, do not peel)
  • 1/4red onion (thinly sliced)
  • 1/2cup peppers (rough chopped)
  • 1/2cup black olives (halved)
  • 1/2cup green olives (halved)
  • cup bell peppers (assorted colorful, diced)
  • 1/2cup crumbled feta cheese
  • 1/2cup artichokes (chopped marinated)

dressing

  • 10 basil leaves (large, shredded)
  • 1/4cup extra-virgin olive oil
  • tablespoons apple cider vinegar (or more to taste)
  • teaspoon dried Italian herbs (I used thyme, oregano, and rosemary)
  • salt
  • cracked black pepper

Method:

  1. Whisk the dressing ingredients together and taste to adjust any of them. Add more vinegar if you want a tangier flavor. Set aside.
  2. Put the beans in a large salad bowl. Add the rest of the ingredients and toss with a generous amount of the dressing.
  3. The salad will keep, well covered, for several days in the refrigerator.

Mediterranean-bean-salad-6019-March-07-2017-4

Roasted Asparagus.

Roasted Asparagus with Mozzarella

Asparagus INCLUDED in Full Shares.

Roasted-Asparagus-with-Mozzarella-2

Ingredients

  • 1 bundle of asparagus
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 cup shredded mozzarella

Directions

    1. Preheat oven to 425F (220C).
    2. Cut an inch off the stems. Place them in a baking dish or in a cast iron skillet. Drizzle olive oil on them and sprinkle salt. Mix them with your hand so that they are evenly coated.
    3. Bake for 20-25 minutes until tender. Remove from oven. Top them with shredded mozzarella and bake until the cheese melts and gets slightly golden, for about 3 minutes.
  1. Serve immediately.
    1. Roasted-Asparagus-with-Mozzarella-5

Wedge Salad.

Chopped Wedge Salad

CHOPPED-WEDGE-SALAD-6

Ingredients

  • 6 cups chopped Greenleaf, Butter or Iceberg lettuce
  • 2 small beefsteak or vine tomatoes, diced (or 1  cup halved cherry tomatoes)
  • 5 slices cooked turkey bacon
  • 1/4 cup crumbled blue cheese
  • 1/2 cup Homemade Blue Cheese Dressing
  • chopped chives, for garnish

Instructions

  • Place the lettuce in a large platter, top with tomatoes, crumbled bacon, blue cheese and serve with blue cheese dressing.
  • Top with chopped chives.

CHOPPED-WEDGE-SALAD-7


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Peach Tomato.

Light Lettuce Dinners:

Peach Tomato Caprese Salad

Peach-Caprese-Salad-1

Ingredients

  • 1 large peach sliced
  • 1 large tomato sliced
  • 5 slices fresh mozzarella
  • 5 leaves fresh basil
  • salt and pepper to taste
  • 1 tablespoon balsamic glaze or syrup see note

Instructions

  1. Stack or layer peach, tomato, mozzarella, and basil. Sprinkle with salt and pepper and drizzle with balsamic syrup. Serve immediately.

Recipe Notes

You can purchase balsamic glaze or you can make it. To make it, simmer ⅓ cup balsamic vinegar in a small saucepan over medium heat for 10-15 minutes, until thickened, reduced and syrupy. Allow to cool slightly.

Skillet Dinners:

Skillet Lasagna.

Vegetable Skillet Lasagna

Tomatoes and carrots INCLUDED in full shares

One-Pan-Vegetable-Skillet-Lasagna-photo-9155

Ingredients

  • tablespoon olive oil
  • 1/2 cup chopped onion (roughly half of a small onion)
  • 1 large carrot, diced
  • 1 garlic clove, minced
  • 2 cups fresh greens or chopped cabbage or spinach
  • 2 diced tomatoes with juices
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 5 uncooked lasagna noodles, broken into 2-inch pieces
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup ricotta cheese
  • Fresh chopped basil and/or oregano, for garnish

Instructions

  • In a large skillet, heat the oil. When hot, add the onion, carrots, and a big pinch of salt. Cook until softened, about 5 minutes.
  • Add the garlic, cabbage or spinach, and another pinch of salt. Cook until the garlic is fragrant and the spinach has wilted, about 1-2 minutes.
  • Meanwhile, stir together the diced tomatoes with juices, tomato sauce, sugar, oregano, salt, and parsley.
  • Add the noodle pieces evenly on top of the spinach mixture. Pour the tomato sauce over the pasta, spreading it out so all of the noodles are covered.
  • Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer until the pasta is tender, about 20 minutes.

Salmon Primavera.

Sheet Pan Dinners:

Sheet Pan Salmon Primavera

Carrots and tomatoes INCLUDED in full shares

sheet-pan-salmon-primavera-8505608-May-06-2019

Ingredients:

  • 1 to 1 and 1/2 pound salmon fillet (allow about 1/3 pound per person)
  • 2 lemons, one sliced, one for juicing
  • 1/4 cup flavorful extra virgin olive oil plus more for brushing
  • 1 tsp Italian herb seasoning
  • 1 Tbsp minced fresh rosemary
  • 1 -2 cloves garlic, minced
  • 1/2 tsp salt and fresh cracked black pepper to taste
assorted baby vegetables, about 5 cups
  • carrots
  • asparagus
  • squash
  • cherry tomatoes
  • potatoes
  • peppers

Instructions

  1. Preheat oven to 425F
  2. Line a baking sheet with heavy duty foil, making sure to cover the entire surface and sides.
  3. Whisk together the olive oil, juice of 1 lemon, seasoning, rosemary, garlic, salt, and pepper.
  4. Trim and slice your vegetables, if necessary. You can keep them whole if small. Put them in a large bowl and toss with the dressing, making sure to get all surfaces coated.
  5. Method 1 ~ if you are going to give your veggies a head start in the oven, arrange them on the sheet pan and roast, uncovered, for 15 minutes in the preheated oven. Remove from the oven, and make space in the center for the salmon. Put the lemon slices down, then top with the salmon. Brush the salmon with any leftover dressing. Cover the whole pan tightly with foil and roast for 25 minutes. Open the foil and finish under the broiler if you’d like extra browning.
  6. Method 2 ~ Put the sliced lemons in the center of your pan, and top with the salmon fillet. Arrange the vegetables around the salmon. Brush the salmon with any remaining dressing. Cover the whole pan with foil, crimping the edges to seal. Bake for 25 minutes. Open the foil and finish under the broiler if you’d like extra browning.


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Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

      • Pickles are probiotic when fermented. 
      • Pickles are good for your eyes.
      • Pickles help keep bones strong.
      • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Pickled Asparagus.

How to Make Easy Pickled Asparagus

No Canning Required- Allow the pickled asparagus to ferment for 2–3 days before eating.

easy-pickled-asparagus-dill

Ingredients

  • 15 asparagus spears

Pickling Spices

  • 2/3 cup sugar
  • 1 tsp table salt
  • 1 tsp mustard seed
  • 1 tsp dill seed
  • 1 onion, sliced roughly
  • 1/3 tsp chili flakes
  • 2 bunches of fresh dill

Pickling Brine Liquid

  • 1/3 cup sea salt
  • 2 quarts of cold water
  • 1 2/3 white vinegar

Instructions for Refrigerator Pickles

  1. In a pot over medium heat, mix the vinegar, sugar, table salt, mustard seed, dill seed, and onion. Bring it to a boil and boil for a minute.
  2. Cut the asparagus spears to fit in your canning jars. If you use the crystal jelly jars, that’s about 3 inches tall or so.
  3. Put them in a bowl with the sea salt and water and let them sit for 2 hours. Drain and rinse.
  4. Put the asparagus (spear up) in the jars, leaving about 1/2″ from the top. Put a piece of dill in each jar and a bit of the chili flakes.
  5. Fill with liquid till about 1/4″ from the top. Don’t fill too high or it won’t seal. Place them in the refrigerator and eat within 2 weeks.

For canning option:

  1. Wipe off the rim of the jar and add the metal tops and rims. Process in boiling water bath canner for 10 minutes.
  2. Remove from canner carefully and place jars on a towel. Let them cool. You should hear the lids pop when they seal. Test after the jars are cool by pressing the lid. It should not move.
  3. If any jars do not seal, place them in the refrigerator and eat within 2 weeks.

Peppers Preserved.

Roasted Peppers in Olive Oil

DSC05374

Ingredients

8 to 10 baby sweet peppers (or 4 regular sized bell peppers)
3 cloves of garlic, smashed
¼ cup olive oil
½ teaspoon oregano
+ wide mouth half pint mason jar

DirectionsDSC05431

  1. Roast peppers right on top of an open flame. You’ll want to turn them occasionally to get them to cook evenly and get the skin good and charred. If you don’t have a gas range, you can put the peppers on a baking sheet and stick them in the broiler for a few minutes, turning occasionally and letting the skin get good and charred. Another alternative is to use the grill.
  2. Once the peppers are looking blistered, stick them in a bowl and seal it up in plastic wrap and leave them to sit for about 15 minutes.
  3. After 15 minutes have passed, peel off all of the skin, slice them open and pull out the seeds, and put them right in a jar.
  4. Add the garlic and oil to a little pan and warm up over a low heat. Once the garlic starts to sizzle, remove from the heat and let the oil cool slightly.
  5. Pour the garlic cloves and olive oil into the jar right over the peppers and sprinkle in the oregano and give it a quick stir to evenly distribute the ingredients.
  6. Keep the peppers refrigerated. Just a word of warning, extra virgin olive oil solidifies at fridge-cold temperatures so you’ll want to thaw these for an hour or two before you use them. If you’re in a hurry, you can run them under some warm water. The leftover olive oil is great for drizzling over toasted bread.

Grape Jam.

3 Ingredient Red Grape Jam

Three-Ingredient-Grape-Jam-7152

Ingredients

  • 3 1/4 cups red grapes
  • 5 tbsp sugar
  • 1 1/2 tbsp fresh lemon juice

Directions

  • Remove all stems from the grapes and wash the them very well.
  • Place them in a blender. Pulse a few times until you get a coarse purée.
  • Add the blended grapes, sugar, and fresh lemon juice to a heavy-bottomed sauce pan.
  • Cook on a medium high heat, uncovered, until the juices start to thicken, making sure to stir often. This should take about 15-20 minutes.
  • Test to see of the jam is ready by scooping a ladle of the jam and pour it back slowly into the pot. You want it to be syrupy and not a loose runny liquid. If it’s too runny, continue to cook for a few more minutes until you get the right consistency – it will also thicken slightly when cooled.
  • Pour the jam through a strainer if you like it smooth.
  • Ladle into jar(s) and refrigerate once cooled. Keeps in the refrigerator up to 5-6 weeks.

Yield:  5 – 8 oz. jars

Thyme Pesto.

Fresh Thyme Pesto Dressing

Fresh herb Add-On, by request.

  • Use on salads and veggies for roasting, corn on the cob, in pastas, marinades and breads (can be used as a spread or for dipping)

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Ingredients

  • 1 lemon, cut into wedges
  • 1 1/2 cups Italian flat-leaf parsley
  • 1/2 cup thyme leaves
  • 1/2 cup Parmesan cheese, grated
  • 1 lemon, zested
  • 1/2 cup toasted walnuts
  • 2 garlic cloves
  • 1/2 cup extra-virgin olive oil

Directions

For the pesto: Combine parsley, thyme leaves, lemon zest, Parmesan, walnuts, and garlic in a food processor. When finely chopped, add olive oil in a steady stream until pesto is smooth. Season to taste with salt. (Note: this can be done up to 1 week ahead.)

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dessert menu

Zucchini Brownies.

Clean Eating Zucchini Brownies

Zucchini included in Full Shares.

healthy-zucchini-brownies-2

Ingredients

  • 2 cups zucchini, finely shredded (not tightly packed)
  • 1 large egg
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1/2 cup cacao powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole wheat or spelt flour (WILL NOT BAKE WELL WITH OTHER FLOURS)

Instructions

    1. Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
    2. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Add cacao powder, baking soda and salt; whisk until well mixed.
    3. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
    4. Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
    5. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares.

ZUCCHINI-BROWNIES

Nice Cream.

Cantaloupe Nice Cream Bowls

Cantaloupe and organic bananas INCLUDED in farm box full shares.

Cantaloupe-Nice-Cream-Bowls-Get-Inspired-Everyday

  • 1 cantaloupe, 3-4 pounds
  • 2 ripe bananas, peeled, sliced and frozen
  • 1 Teaspoon vanilla extract

Topping Ideas:

  • 2 cups sliced fresh strawberries
  • 1 cup fresh raspberries
  • 2-4 Tablespoons unsweetened shredded coconut
  • optional edible flowers for decoration

Instructions

  1. Slice the cantaloupe in half, and scoop out the seeds. If you’d like smaller servings, slice the cantaloupe into quarters. Place each melon piece in a bowl and set aside.
  2. Place the frozen banana slices into a food processor with optional 1 cup of  strawberries, vanilla extract. Process until the mixture gets stuck in the food processor. Stop the machine, scrape down the sides, and break up and big chunks. Continue processing and breaking up any chunks until the banana mixture turns creamy, and has the texture of soft serve.
  3. Spoon the banana ‘nice cream’ into the cantaloupe halves or pieces, and add the toppings.
  4. Serve immediately because nice cream melts quickly!

Cantaloupe-Nice-Cream-Bowls-Get-Inspired-Everyday-4


happy fathers day

GRILLING PNG

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Grilled Veggie Kabobs

peppers, tomatoes, squash, onion.
Peppers, tomatoes INCLUDED IN FULL BOX

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Grilled Carrot Hot Dogs

Carrots INCLUDED IN FULL BOX

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Grilled Tomatoes with Thyme

Tomatoes and fresh thyme INCLUDED IN FULL BOX

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Garlic Herb Grilling Potatoes

Grilling Potatoes INCLUDED IN FULL BOX

Morning Eggs.

Morning Egg Bites

tomatoes INCLUDED in full shares

Farm Egg ID

BITES

Ingredients

  • 3 Eggs
  • 1/2 Tomato, finely chopped
  • 1/4 Bell pepper, finely chopped
  • Handful of dark leafy greens, finely chopped
  • 1/4 cup Cucumber, finely chopped
  • Salt (optional)

Instructions

  1. Crack eggs into bowl, whisk and then evenly distribute egg into a mini muffin pan.
  2. Add vegetables to egg.
  3. Place in oven for 10 minutes at 350 degrees F.
  4. Remove from over and enjoy right away or freeze and eat throughout the week!

Peach Bites.

Honey Peach Frozen Yogurt Bites

peaches INCLUDED IN Full shares

YOGURT BITES

3-Ingredient Honey Peach FroYo Bites

Ingredients

  • 1 cup plain yogurt
  • 1 large peach half, diced (about 1/2 cup)
  • 1 tablespoon honey

Instruction

  1. Mix everything together in a bowl and spoon into several small ice cube trays. Freeze until sold. Pop out and transfer to an airtight container. Keeps well for about a month.

Notes

Any yogurt flavor(s) and fresh diced fruit can be substituted for the one listed in the recipe to create new varieties.

Peach-Frozen-Yogurt-Bites

Breakfast Crisp.

Peach Breakfast Crisp

peaches INCLUDED in full shares

peach-breakfast-crisp-chattavore-10-of-18

peach-breakfast-crisp-chattavore-13-of-18

Ingredients

  • 3-4 large ripe peaches, peeled, pitted, and cut into chunks
  • 6 tablespoons maple syrup, divided
  • ½ cup plus 1 tablespoon flour, divided (I used white whole wheat)
  • ½ teaspoon cinnamon, divided
  • ½ cup rolled oats
  • ½ cup chopped pecans
  • 4 tablespoons butter
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 400 degrees.
  2. Combine the peaches, 2 tablespoons of maple syrup, 1 tablespoon of flour, and ¼ teaspoon cinnamon. Spread into an 8-inch baking dish or a 1-quart gratin dish.
  3. Melt the butter in a medium saucepan. Add the remaining flour, maple syrup, and cinnamon, the oats, the pecans, and the salt. Stir until completely combined. Sprinkle the topping over the peaches in the baking dish.
  4. Bake for 30 minutes. Serve warm or cold with plain or vanilla yogurt.

peach-breakfast-crisp-chattavore-7-of-18

peach-breakfast-crisp-chattavore-17-of-18

Crispy Hash.

Skillet Meals, Excellent for RVing or Camp Grills:

Crispy Hash Breakfast Skillet

Farm Egg ID

Crispy-Hash-Breakfast-Skillet-sallysbakingaddiction.com_

Ingredients

  • 2 medium Russet or Yukon Gold potatoes (or sweet potatoes)
  • 3 strips turkey bacon
  • 1 large bell pepper, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 large eggs
  • 1/3 cup shredded cheese
  • optional: chopped fresh or dried parsley

Method

    1. Begin shredding the potatoes by using the largest holes of your box grater. Wash and scrub the potatoes clean. Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture.
    2. Place a 10 – 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
    3. Preheat oven to 400F degrees.
    4. Turn the stove heat up to medium. When turkey bacon grease begins to simmer, add the shredded potatoes. Give them a quick mix with a wooden spoon or rubber spatula. Allow to cook for about 2 minutes, untouched. Add the chopped pepper, salt, and pepper. Stir things around once or twice, then flatten everything out using the back of a wooden spoon or spatula. Allow to cook, untouched for 3 minutes. Stir, then allow to cook for 2 more minutes. The potatoes should be getting quite brown at this point. If not, continue to cook a little longer while stirring occasionally until they are. Stir in the chopped bacon and cook for 2 minutes. Remove skillet from the heat and flatten out the top of the hash using the back of a wooden spoon or spatula. Then, using the back of a spoon, make 4 shallow indentations into the hash. Crack an egg into each indentation. Top with shredded cheese (I usually sprinkle it around the eggs). Transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes. Season with salt and pepper to taste and top with the parsley. Serve immediately.

Crispy-Hash-Breakfast-Skillet-3

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Street Corn.

Sweet Corn & Tomato Lunch Ideas – vegetarian summer meals

Light Street Corn Salad

Fresh Tomatoes and sweet corn included in full shares

mexican-street-corn-salad-3

Ingredients

  • ears fresh corn (roasted, grilled or boiled)
  • tablespoon lime juice
  • tablespoons avocado oil
  • 2 peppers
  • cup cherry tomatoes (halved)
  • handful cilantro (chopped)
  • teaspoon chili powder
  • 1/4cup cheese (Crumbled, + more for serving)
  • salt
Method:
  1. Grill or cook corn using preferred method. Cut corn kernels from cobs. Here is a tutorial for  3 Ways To Cut Corn From The Cob.
  2. In large bowl stir together corn, lime juice, oil, jalapeño, tomatoes, cilantro and chili powder.
  3. Gently toss in quest fresco. Salt to taste.

mexican-street-corn-salad-2.jpg

Tomato Pie.

Heirloom Cherry Tomato Corn Pie

tomato-pie-01

Ingredients

  • 1 unbaked pie crust (9′)
  • 4 tomatoes, peeled and thinly sliced or 1 pint cherry tomatoes
  • 1 cup cooked corn
  • 1 cup mayonnaise
  • 1 cup extra sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/4 cup parmesan cheese shredded or grated
  • 1 1/2 teaspoons basil chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon red pepper
  • 1/8 cup bacon chopped

Directions

    1. Preheat oven to 350 degrees F.

    2. Lay pie crust over pie pan and prick the bottom of pie crust with a fork. Bake for 10 minutes and remove from oven.

    3. In a mixing bowl, stir together mayonnaise, cheeses, basil, salt, pepper, bacon, and red pepper until combined.

    4. Thinly slice all tomatoes and pat dry with a paper towel to remove excess moisture. Layer tomatoes on bottom of pie shell. Reserve the rest.

    5. Spread cheese mixture on top of tomato layer. Layer the rest of the tomatoes on top of the mixture. Bake for 30-35 minutes or until fully set. Serve and enjoy!

      tomato-pie-02

Heirloom tomatoes are sweeter and lack a genetic mutation that gives tomatoes a uniform red color, so many end up being yellow, darker red, or even purple. Many heirloom tomatoes are still red, however. They’re grown from various generations of tomatoes passed down through the years.

DSCN6894

Pesto Salad.

Pesto Pasta Salad with Roasted Summer Vegetables

avocado-pesto-salad-5wm

Ingredients

Avocado Pesto

  • 1/2 avocado
  • 1/4 cup + 1 tbsp grated parmesan cheese
  • 1 large garlic clove
  • 1/4 cup basil leaves packed
  • 2 tbsp slivered almonds
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt & pepper {to taste}

Pasta Salad

  • 1 cup cherry tomatoes
  • green beans or asparagus {half a bundle} trimmed and cut into bite-sized pieces
  • 1/2 medium zucchini cut into bite-sized pieces {~1 cup}
  • 1 sweet pepper cut into bite-sized pieces
  • 3 cups uncooked bow-tie pasta

Instructions

Avocado Pesto

  • Combine all ingredients in a food processor and blend until smooth. Taste and add salt and pepper as needed.

Roasted Vegetables

  • Pre-heat oven to 400 F.
  • Toss vegetables in olive oil, season with salt and pepper.
  • Roast for 20 minutes or until cooked through.

Pasta Salad

  • Cook pasta according to package directions. Rinse under cool water. Set aside to cool.
  • Toss together the pasta and pesto. Top with roasted vegetables

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Caprese Skewers.

Light Lettuce Dinners:

Caprese Skewers With Balsamic Glaze

CAPRESE-SKEWERS-KEBABS-4-1

Ingredients

  • 24 cherry tomatoes
  • 24 small mozzarella balls
  • 24 basil leaves — you can tear them in half
  • 12 wooden skewers
  • 1/4 cup balsamic glaze
Instructions
  1. Prepare the balsamic glaze following my recipe or use store bought.

  2. On each wooden skewer, spear a tomato, then basil leaf, then mozzarella ball, then, basil, tomato, basil and mozzarella ball. Finish with basil. You may decide to use less basil because the flavor of fresh basil is a little too strong.

  3. Drizzle with balsamic glaze. Serve.

Skillet Dinners:

Nacho Skillet.

Healthy Loaded Nacho Skillet

Tomatoes and sweet pepper INCLUDED in full shares

skillet

Ingredients

  • 1 clove garlic
  • 1/2 onion
  • 1 cup brown ricequick cooking
  • 1 cup water
  • 1 cup tomatoes, chopped, strained
  • 1/2 tsp pink himalayan or kosher salt
  • 1 can black beans
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp adobo seasoning
  • 2 cups freshly grated cheddar cheese
  • 4 ounces queso fresco cheese
  • 1-2 cups sweet corn
  • blue corn chips non-GMO
  • 1 sweet bell pepper
  • 1 head romaine lettuce

Instructions

  1. Dice onion and garlic. Heat olive oil in skillet over medium-low heat and sauté onion and garlic until tender. Add rice, tomatoes, water, and salt. Bring to a boil, then cover and simmer for 15 minutes or until rice is almost cooked.
  2. While rice is cooking drain, rinse, and season black beans with cumin, chili powder and adobo seasoning. When rice is done layer beans on top of rice, then cheese, corn, corn chips, more cheese, and top with red peppers (and more cheese if desired!).
  3. Put under broiler for 10 minutes or until everything is melted and peppers are tender. Top with romaine lettuce and serve with homemade ranch.

Yield: 4-6 Servings

Salmon Fajitas.

Sheet Pan Dinners:

Sheet Pan Salmon Fajitas

Colored Sweet Peppers INCLUDED in full shares

Salmon-Fajitas1a

Ingredients:

  • 10 oz salmon fillet
  • 1 red pepper – sliced
  • 1 green pepper – sliced
  • 1 yellow pepper – sliced
  • 1 in onion – halved and cut slices

Seasonings

  • 1/3 cup olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • Pinch of chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Feta or Cochita cheese optional

For Spicy Cream Sauce

  • 1/4 cup light sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons of your favorite hot sauce adjust for your taste
  • 2 tablespoons ketchup

Directions:

  1. Preheat oven to 400
  2. Line large sheet pan with foil or parchment
  3. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
  4. Place salmon fillet on prepared sheet pan and brush with a small amount of the olive oil mixture.
  5. Toss remaining olive oil mixture with veggies and add to sheet pan, spreading around the salmon.
  6. Bake for 20-25 minutes until salmon is cooked and the veggies are soft with a crispy edge.
  7. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

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Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

      • Pickles are probiotic when fermented. 
      • Pickles are good for your eyes.
      • Pickles help keep bones strong.
      • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Dilly Beans.

Pickled Dilly Green Beans

No Canning Required- Canning dilly beans has never been easier! Allow the pickled green beans to ferment for 2–3 weeks before eating.

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Ingredients

  • cups fresh green beans (ends chopped off)

Pickling Spices

  • 1 1/2teaspoons Himalayan salt
  • tablespoons fresh dill (optional*)

Pickling Brine Liquid

  • cup apple cider vinegar
  • cup warm water
  • tablespoon maple sugar

Instructions

  1. In a medium bowl, combine vinegar, maple sugar, water, salt and dill (optional), whisking until salt is dissolved.
  2. Transfer to a pot and bring to a boil.
  3. Place the green beans in a jar and pour the hot vinegar mixture over the green beans.
  4. Allow mixture to cool to room temperature.
  5. Seal the jars and refrigerate any jars that do not seal properly.
  6. Allow green beans to ferment for 2–3 weeks before eating.

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Tomatoes Preserved.

Slow Roasted Cherry Tomatoes Preserved in Olive Oil

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Ingredients

  • 2 pints cherry tomatoes, I use heirlooms of all colors
  • 3/4 cup of the best olive oil you can afford (or enough to cover), divided
  • 3 sprigs of fresh thyme
  • 6-8 basil leaves, torn
  • 3 cloves of garlic, smashed with the side of a knife
  • 1/2 teaspoon salt
  • A few cracks of black pepper

Directions

  1. Preheat the oven to 225 degrees F. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
  2. Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2½ hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above.
  3. Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar. Cover completely with olive oil and store in the refrigerator for up to 18 days, just make sure they stay completely submerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

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The Skinny on Spreadable Preserves Courtesy of WW

Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.

Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.

Freezer Jam.

10 ways to use homemade freezer jams:

No Canning Required

Brandied Sauce.

Brandied Peach Sauce

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Ingredients

  • cups peaches (chopped, pitted and peeled, approx. 5 large peaches, sprinkled with lemon juice to prevent browning or use Fruit Fresh)
  • cups brown sugar (lightly packed)
  • cups granulated sugar
  • 3/4cup brandy
  • teaspoon grated lemon zest (I use orange)

Directions
Combine peaches, brown sugar, granulated sugar, brandy, and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.

Ladle hot sauce into hot jars leaving 1/4 inch head-space. Remove air bubbles and re-measure head-space. If needed, add more sauce to meet recommended head-space. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and cool.

Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Yield:  5 – 8 oz. jars

Herb Yogurt.

Fresh 3-Herb Yogurt Dip

Fresh herb Add-On, by request.

  • Use on salads and veggies for roasting, corn on the cob, in pastas, marinades and breads (can be used as a spread or for dipping)

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Ingredients

  • cups Homemade Yogurt (strained, or greek yogurt)
  • cloves garlic (minced)
  • 1/4cup fresh parsley
  • 1/4cup fresh mint
  • 1/4cup fresh dill
  • 1/2cup cherry tomatoes
  • tablespoons olive oil
  • salt
  • pepper

Directions

  1. Chop parsley, mint, and dill finely, and reserve a small portion for garnish.
  2. Halve the tomatoes and reserve a few for garnish.
  3. Mix the chopped herbs, garlic, and tomatoes with the yogurt. Add salt and pepper to taste.
  4. Garnish the dip with the reserved herbs and tomatoes. Top with a pour of olive oil.
  5. Serve with cut vegetables or sliced baguette.

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dessert menu

Amazing health benefits of organic Greek Yogurt here.

Raw Cobbler.

Raw Peach Cobbler (No Sugar Added)

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Ingredients

  1. -5 ripe organic peaches (at least 1 very ripe peach)
  2. -1 Tbsp lemon juice
  3. -4 dates, soaked and 5 dried dates (not soaked), chopped or 4 T. honey
  4. -dash cinnamon
  5. -1 cup of walnuts (or pecans/almonds, or a mix)
  6. -pinch cinnamon
  7. -pinch salt

Instructions

  1. 1. Select the ripest peach and cut into chunks, removing the pit. Place in a food processor or small blender along with the lemon juice, soaked dates or honey, and cinnamon. Process until a smooth sauce.
  2. 2. Chop the remaining 4 peaches into ½ inch pieces and place in a bowl. Toss the pureed sauce over the peaches until evenly mixed.
  3. 3. Make the topping. Place the nuts, dried dates or honey, cinnamon and salt in a small food processor and process until they form fine crumbles.
  4. 4. Place some of the nut mixture at the bottom of a bowl or mason jar, spoon the peaches over it then top with remaining nut mixture.

Lid Pies.

Mason Jar Lid Pies: Spiced Peach

Mason jar pies made in the lid of a mason jar. Mini peach pies with a spiced peach filling. Recipe makes 2 small hand pies, but can be scaled up.

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Ingredients

  • 2 wide-mouth mason jar lids.

For the crust:

  • 1 cup all-purpose flour, plus extra for rolling
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold
  • 1/4 teaspoon apple cider vinegar
  • 3-4 tablespoons ice-cold water

For the spiced peach filling:

  • 1 large peach, peeled and pitted
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 2 teaspoons flour
  • 1 tablespoon sugar
  • 1 egg, beaten
  • optional: sparkling sugar for topping the pies

Directions

    1. Take the wide-mouth mason jar lids and turn them so that the rubber ring is down. You want to cook the pies on the metal side.
    2. Next, make the crust: in a small bowl, stir together the flour and salt with a fork. Cube the butter into 16 chunks. Add half of the chunks of butter to the flour mixture and stir gently, and then add the remaining butter chunks.
    3. This is the most important step: use your finger tips to cream the butter into the flour. Pinch and smear the butter between your finger tips repeatedly, like you’re snapping or making the ‘pay up’ sign in a gangster movie.
    4. Work the butter into the flour for quite a while, making sure it’s evenly incorporated and the dough almost comes together in clumps when you squeeze it in your hands. The warmth of your hands is bringing the dough together, so if it’s still flour-y, keep working it.
    5. Finally, add the vinegar and 3 tablespoons of the ice-cold water. Stir with a fork and the dough will easily come together into a mass. If you live in an arid climate, add the extra tablespoon of water. Scoop the dough out onto a piece of plastic wrap, shape it into a disk and store it wrapped in the fridge for 30 minutes. (If you store the dough longer than 30 minutes, let it warm up before rolling or it will be a cracked mess).
    6. Preheat the oven to 350 and line a small sheet pan with parchment. Place the mason jar lids with the rubber side down in the ring on the parchment paper.
    7. Thinly slice the peach and combine it with the ground ginger, cinnamon, lemon juice, flour and sugar in a small bowl. Stir very well. Set aside while you roll out the dough.
    8. Flour the counter and bring the dough out of the fridge. Place the dough in the center of your flour, and flour the top of the dough. Begin gently roll the dough out away from you, making a quarter-turn clockwise after every 2 rolls. This method keeps the dough from sticking to the counter and also creates a perfect circle.
    9. When you have a circle large enough for 4 mason jar lids, you’re ready. Place 1 mason jar lid on the pastry and use a knife to cut 1/4″ around the lid. Repeat one time. Use just the lid top (not the ring) to cut out 2 pie tops. You will have excess dough–you can make 3 pies, or make pie crust cookies in the oven while the pie bakes.
    10. Gently move the bottom pie crusts to the mason jar lids with rings and press it into place. Scoop half of the peach mixture onto each. Top the peach mixture with the pie tops. Brush beaten egg very generously on each mini pie. Sprinkle with sparking sugar, if desired.
    11. Bake for 35-37 minutes, or until the filling is bubbling and the crust is brown.
    12. Let cool 5 minutes. To serve, run a knife along the edge of the mason jar ring to release the pie.

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Peaches, [blackberries, cantaloupe, English cucumbers full shares] heirloom chocolate cherry tomatoes, sweet corn, mini red & orange sweet pepper poppers, yellow sweet bell peppers, green beans, fresh thyme, white potatoes, smoothie bananas, Greenleaf lettuce, carrots, mixed pink, orange, gold, chocolate grape and cherry tomatoes and more!

Varies daily.

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Bulk Veggie Sample for your Pantry Canning

Harvest Keeping Idea – Pepper Sauce!

Available by request: bulk farm veggies for Home Food Preservation–Canning: Pickling Cucumbers, Sweet Corn, Tomatoes, Peppers, Carrots, Beets, Onions, Garlic, Fresh Dill, Squash, Zucchini, Cherry Tomatoes, Green Beans, Okra, Peaches and more…

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FREE Sweet Pepper Poppers 2-5 lbs.

Pepper Poppers.

Pepper Poppers.

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68fbc44c-c0d4-433f-816f-1a8ae5336f2fHighlight: 4 Sweet Mini Pepper Popper Recipe Ideas

Marinate in Olive Oil

Roasted and Preserved in Olive Oil. Cut peppers in half lengthwise, drizzle with olive oil and roast face-down on a baking sheet at 400 degrees F until soft. Let cool, then pack in jars with olive oil, Italian herbs and garlic.

Stuffed Poppers with Feta or Chevre

Sweet Pepper Poppers. Lay peppers on preparation surface. Slice off the front of each one, leaving a deep well and the stems intact. Fill the remaining hole with feta, chevre or cream cheese. Top with panko breadcrumbs moistened with melted butter and bake at 400 degrees F until browned.

Pickled Poppers – use apple cider vinegar for probiotics

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Quick Pickles. Bring equal parts water and apple cider vinegar to low heat with a tablespoon of pickling spices and a clove or two of garlic. Let cool, then pour the liquid over raw peppers in jars. Seal, and refrigerate overnight.

Dip & Crunch

Make GUAC and dip or stuff pepper poppers . Sweet Pepper Poppers with Guacamole Crunch. Mash together avocados, lime juice, chili garlic sauce, and salt. Top with crispy bacon.  Dip peppers or use a spoon to stuff the guacamole into the halved peppers.

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Heirloom Tomatoes

Highlight: Slow Roasted Heirloom Tomatoes,  Preserved in Olive Oil

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Heirloom Tomato Recipes

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pepper popper recipes

Pepper Recipes

Georgia Peaches, asparagus, heirloom multi colored cherry and grape tomatoes, sweet corn, organic yellow sweet peppers, red vine  tomatoes, green beans, coleslaw green cabbage, Greenleaf lettuce, carrots and more!

Bonus tomatoes for salsa, sauces, tomato jam etc. Varies daily.

American Goodness

Peach Packing Shed

Ruby Prince in this week’s farm boxes.

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WHATS GROWING NOW BANNER

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Enjoying and Preserving the Harvest

ENJOY PRESERVE HARVEST

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Peaches, strawberries, sweet corn, yellow OR poblano mild peppers, Vidalia Sweet Onions, red cocktail 1 1/2 inch tomatoes AND 2 inch ripened-on-the-vine tomatoes, green beans, zucchini, red white OR blue potatoes, fresh dill, coleslaw green cabbage, Greenleaf lettuce, organic smoothie bananas for banana pudding and more!

Varies daily.

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Jar Goods                                  Peaches

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clingstone

Peaches are coming in!

Last week’s farm boxes varied daily with 8-12 peaches, 60+ lbs of peaches.
Early harvest Clingstone peaches are juicier and sweeter,
but cling to the pit are smaller and harder. It is best to cut them up and use in baking recipes calling for diced or pureed peaches.

Farm to Table

sunny veg777

Plant based, sunlight energy — simple & good.

A fresh box of fruits & veggies, plant-based energy to your door, affordably, assorted ~ good self-care routine.


– 6/2/2019

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Sunny Eggs.

BLT Sandwiches with Sunny Side Up Eggs

tomatoes INCLUDED in full shares

Farm Egg ID

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Ingredients

  • whole, gluten-free or ancient grains Sandwich Bread, 2 slices per sandwich
  • Turkey Bacon, 2 slices per sandwich
  • Eggs, 1 per sandwich
  • Green Leaf Lettuce
  • Tomato, sliced
  • Olive oil Mayonnaise

Instructions

Begin by cooking turkey bacon crisp and draining it on paper towels. [large batches in a 375 oven on a foil-lined baking sheet for about 15-20 minutes or until brown and crisp].

Meanwhile, toast your bread.

Cook your eggs in a non-stick pan over medium-low heat. Season each egg with salt and pepper and cook until the white is fully cooked and the yolk is cooked to your preference.

Assemble sandwiches by spreading mayonnaise on one slice of bread, add bacon, topped with egg, then lettuce and tomato. Top with bread and serve (best not to slice it before serving if your eggs are cooked runny. You want to keep the egg in tact until it’s time to eat).

Peach Melba.

Peach Melba Yogurt Bark Breakfast

peaches INCLUDED IN Full shares

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Ingredients

  • 2 (5.3-ounce) single peach Greek Yogurt
  • 2 (5.3-ounce) single raspberry Greek Yogurt
  • 2 (5.3-ounce) single vanilla Greek Yogurt
  • 1 fresh ripe peach, thinly sliced
  • 1 cup fresh raspberries
  • Sprinkle of bee pollen and sliced or chopped nuts, for garnish (optional)

Instructions

  1. Line a rimmed baking sheet with parchment or waxed paper.
  2. Stir each container of yogurt to loosen it a bit. Dollop the yogurt over the parchment or waxed paper alternating flavors. With an offset spatula, swirl the colors together and smooth the top as best you can. Arrange the sliced peaches and raspberries over the entire surface, gently pressing them into the yogurt so they stay in place. Sprinkle the top with bee pollen and chopped nuts, if using.
  3. Place the baking sheet in the freezer for several hours, or until frozen solid. Remove the pan from the freezer, and cut or “break” the bark into pieces. Transfer to an airtight container and store in the freezer for up to a few weeks.

Notes

Any yogurt flavor(s) and fresh diced or sliced fruit can be substituted for the one listed in the recipe to create new varieties.

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Oat Peaches.

Oat Stuffed Breakfast Peaches – Inside-Out Breakfast Peach Cobbler

peaches INCLUDED in full shares

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Ingredients

  • 3 large fresh ripe peaches
  • 1/2 cup oats
  • 1/4 cup coconut or gluten-free flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • greek yogurt + more cinnamon for garnish {optional}

Instructions

    1. Preheat oven to 350 degrees.
    2. Peel peaches, slice in half and remove pits. Scoop out a little more peach in the center to allow more filling. Place into a baking dish and set aside.
    3. In a small bowl, stir dry ingredients together. Mash in coconut oil and maple syrup until mixture comes together. Spoon evenly into the peaches. Bake 20-30 minutes, then serve warm with yogurt and more cinnamon.

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Crisp Skillet.

Skillet Meals, Excellent for RVing or Camp Grills:

Oat Breakfast Crisp (in a skillet!)

Farm Egg ID

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Ingredients

For the topping:

  • 1 cup sliced raw almonds
  • 2/3 cups rolled oats
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 TBSP. brown sugar
  • 1/2 tsp. cinnamon
  • Pinch of salt
  • 4 TBSP. cold unsalted butter
  • 3 TBSP. buttermilk

For the filling:

  • 2-4 cups chopped fruit of choice
  • 2 cups apples or peaches, peeled and cubed
  • 1/2 cup coconut (or white) sugar
  • Juice from half a lemon
  • 2 TBSP. cornstarch

Method

Preheat the oven to 375°F. If using a baking dish, butter or spray with non-stick spray. If using a cast iron skillet, skip that step.

For the topping: Put the almonds in a food processor or high-speed blender, and pulse or blend for about 30 seconds, or until you have a medium-fine almond meal. Add the oats, baking powder, baking soda, brown sugar, cinnamon, and salt, and pulse or blend for a few more seconds, until combined. Add the butter and pulse/blend until the mixture resembles a coarse meal, about 30 seconds. Slowly add the buttermilk, and pulse/blend until the dough has come together.

For the filling: Mix together the fruits, apples, sugar, lemon juice, and cornstarch in a medium bowl. Scoop the mixture into the baking dish/cast iron skillet.

Pile/spread the topping over the fruit in an even layer. Bake for about 35-40 minutes, or until the top is golden brown and the juices are bubbling. Remove from oven and allow to cool a little before serving. Not too much though – I think this crisp tastes best when it’s still a little bit warm.

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Tomatoes Provencal.

Sweet Corn & Tomato Lunch Ideas – vegetarian summer meals

Tomatoes Provencal

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Ingredients

  • 6 medium beefsteak tomatoes
  • 1/4 teaspoon fine sea salt
  • 1/8 ground black pepper
  • 1/2 bunch fresh flat-leaf parsley, finely chopped
  • 1 1/2 cup panko bread crumbs
  • 6 cloves garlic, finely minced
  • 6 teaspoons extra-virgin olive oil
Method:

Preheat the oven to 300°F.

Slice the top off each tomato, about one inch from top. Using a small spoon, scoop inside removing all seeds and center. Place in a baking dish standing up.

In a large mixing bowl, toss parsley, breadcrumbs and minced garlic together. Add salt and some fresh pepper. Fill insides of tomatoes with breadcrumb mix to top. Sprinkle each tomato with 1 teaspoon of olive oil. Bake for 10-15 minutes or until lightly brown on the top and heated through. These tomatoes can either be served warm or let cool and served at room temperature.

Avocado Corn.

Summer Avocado Toast with Grilled Corn

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Ingredients

  • corn
  • avocado (large)
  • tomato (sliced)
  • basil (Chopped)
  • dill (Chopped, optional)
  • salt
  • black pepper
  • lime juice
  • slices toasted gluten-free bread

Directions

  1. Remove the husk from the corn and place it on a grill over medium heat. Rotate the corn until all sides are grilled and corn is cooked through, about 15 minutes. Let corn cool and then carefully cut the kernels off.
  2. Cut avocado in half, remove the seed, scoop out avocado, place in a medium sized bowl and smash with a fork. Add a pinch of salt and a squeeze of lime juice and mix with a spoon.
  3. Assemble the toast: Spread the avocado onto the toast, top with a thin slice of tomato, small handful of grilled corn, chopped herbs, and sprinkle the top with salt and pepper.

Bean Salad.

Green Bean, Tomato, Onion, and Basil Summer Salad

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Ingredients

  • 4 medium yellow squash or zucchini
  • 6 ounces sharp cheddar cheese, shredded
  • 1/2 cup olive oil mayo
  • 2 tablespoons grated onion
  • 1 (2-ounce) jar diced pimentos, drained well
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup panko crumbs
  • 1 tablespoon melted butter
  • 1 tablespoon minced fresh parsley

Instructions

  1. Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes (until tender but not soft). Let cool and then scoop out seeds and pulp using a spoon. Discard seeds.
  2. Make pimento cheese. (Can be done in advance.) In a medium bowl, combine cheese, olive oil mayo, onion, pimentos, and cayenne pepper. Stir to mix well.
  3. Preheat oven to 350 degrees.
  4. Place squash, cut side up on a baking sheet.
  5. Sprinkle cut sides of squash with salt and pepper.
  6. Fill each squash cavity with pimento cheese.
  7. In a small bowl, stir together panko crumbs, melted butter, and parsley.
  8. Sprinkle panko crumb mixture on top of squash.
  9. Bake for 12-15 minutes, until cheese is warm and melted.
  10. Broil for 1 to 2 minutes to lightly brown the panko crumbs.
Recipe Notes

Be sure to drain the pimentos well, gently squeeze them between a few paper towels.

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Peach Salad.

Light Lettuce Dinners:

Salad with Grilled Peaches and Feta

peach salad

Ingredients

  • 3peaches (stoned and cut into halfs)
  • 1 cup feta cheese 
  • 1/2 cup roasted walnuts 
  • 1 cup corn salad
  • 10radishes
  • 1/2red onion
  • olive oil
  • salt
  • pepper
Instructions
Drizzle with olive oil salt and pepper.

Skillet Dinners:

Skillet Poppers.

Skillet Popper Dip

Tomatoes and sweet peppers INCLUDED in full shares

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Ingredients

  • 2 slices thick cut turkey bacon
  • 1/4 cup finely diced, seeded hot jalapenos or mild sweet peppers
  • 1 (8 ounce) package cream cheese
  • 1 cup shredded cheddar cheese
  • Freshly diced tomatoes
  • Freshly chopped cilantro

Instructions

    1. Heat a skillet over medium heat and cook 2 pieces of thick sliced bacon to just starting to crisp. Remove the bacon from the pan and drain all but 1 tablespoon fat from the skillet.
    2. Saute 1/4 cup finely diced jalapenos in the turkey bacon fat for about 30 seconds until they just start to soften. Add 1 (8 ounce) package of cream cheese to the skillet. Stir to combine with the jalapenos. Mix in most of the crumbled bacon, reserving about a tablespoon for garnish.
    3. Spread 1 cup of your favorite shredded cheese blend over top of the cream cheese mixture, and place the skillet under the broiler until the cheese is melted and lightly browned. Remember to leave the oven door ajar when broiling and watch it closely! It will burn quickly.
    4. When the cheese is lightly browned to your liking, remove it from the oven and garnish with freshly sliced tomatoes or salsa, diced jalapenos, the reserved bacon crumbles and some freshly chopped cilantro. Enjoy!

Yield: 4-6 Servings

Pan Nachos.

Sheet Pan Dinners:

Sheet Pan Nachos

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Sweet Onions and Peppers INCLUDED in full shares

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Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips

Nachos

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels,  roasted
  • 1 Roma tomato, diced
  • 1/4 cup sweet onion, diced

Toppings

  • 1 jalapeno, thinly sliced, optional
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook about 3-5 minutes, stir in taco seasoning.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
  5. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

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Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

      • Pickles are probiotic when fermented. 
      • Pickles are good for your eyes.
      • Pickles help keep bones strong.
      • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Pickled Veg.

Pickled Veggies

No Canning Required

Fill two quarts and 2 pints sized mason jars.

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Ingredients

  • vegetables carrots, green beans, radishes, cucumbers

Pickling Spices

  • 8 garlic cloves
  • 4 teaspoon mustard seeds
  • 4 teaspoon coriander seeds
  • 2 teaspoon red pepper flakes
  • 4 teaspoon black peppercorns
  • 8 sprigs fresh dill
  • 2 to 4 cloves garlic sliced
  • 1/2 cup fresh herbs like fresh dill, rosemary, thyme or sweet basil

Pickling Brine Liquid

  • 4 cups water
  • 3 cups white vinegar
  • 2 tablespoons kosher salt
  • 1 Tbsp. sea salt

Instructions

  • Clean and trim your vegetables. Cut up in slices or small chunks so that they are easy to pack into the mason jars.
  • Clean your mason jars in the dishwasher. Then, at the bottom of each jar sprinkle a little of the spices, a bay leaf, and a couple of garlic cloves.
  • Pack the vegetables into the jars along with a couple of sprigs of dill.
  • Bring the water, vinegar and salt to a boil to create the brine. Once the salt is dissolved let cool slightly and then pour over the vegetables, making sure to cover them but leaving a little bit of space at the top of the jar.
  • Once the jars have cooled down a bit. Cover with the lid and place in the refrigerator. They will be ready to eat the next day and taste even better after a few days. They should keep for up to 2 months refrigerated.

Recipe Notes:

• Picked tomatoes will last in refrigerator for up to 1 month.

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Sunshine Salad.

Summer Sunshine Salad in a Mason Jar

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Makes about 8 cups of sauce

Ingredients

  • 1 1/2 cups chopped collard sprouts or lettuce – chopped
  • 1 cup cooked quinoa
  • ½ bell pepper – chopped
  • ½ cucumber – peeled and chopped
  • ½ cup cooked corn
  • Cherry or vine tomatoes – cut in half amount will depend upon how you put the salads together
  • 10 green beans (snapped into ½ inch pieces)
  • 10 baby carrots (cut into coins)
  • 3 large radishes – cut into bite size pieces
Dressing
  • ½ tsp of salt
  • ¼ cup apple cider vinegar
  • Juice from ½ of a lemon
  • 1 tsp of sunflower seeds
  • 3 teaspoons honey
  • Sea salt and black pepper to taste

Directions

  1. In a 32 oz mason jar, layer the salad ingredients any way you want and cover with the lid. Make the dressing and store in a separate container until you’re ready to combine (pour the dressing on the salad, put the lid on tight and shake well). Store the salad and dressing separately in the refrigerator for up to 5 days.
For the Dressing
  1. Whisk the ingredients until well combined. Store in an air tight container in the refrigerator for up to 5 days.

Recipe Notes

Double, triple or quadruple the amount of vegetables to make several salads to store.

jar salad

The Skinny on Spreadable Preserves Courtesy of WW

Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.

Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.

Freezer Jam.

10 ways to use homemade freezer jams:

No Canning Required

Peach Jam.

Homemade Peach Jam

jam-jars-close-up-small-size

Ingredients

  • 3 pounds fresh peaches – 4 cups crushed, 7 medium size peaches
  • 1 package powdered pectin
  • 2 tablespoons lemon juice
  • 5 cups sugar
  • 1/2 teaspoon cinnamon or allspice

Directions

  1. Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
  2. Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
  3. Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!) Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from top. Seal them and process 5 minutes in boiling water bath. If you prefer not to use a hot water bath, pour melted wax over the top of the hot jars, let that cool completely and then place the lids on top.

toast-with-peach-jam-small-size

Buttermilk Herb.

Yogurt Buttermilk Herb Dressing/Dip

Fresh herb Add-On, by request.

  • Use on salads and veggies for roasting, corn on the cob, in pastas, marinades and breads (can be used as a spread or for dipping)

IMG_3855

Ingredients

  • 1/2cup plain greek yogurt
  • 1/2cup buttermilk
  • tablespoon olive oil
  • tablespoon lemon juice
  • tablespoons chopped fresh herbs (parsley, chives and basil)
  • clove garlic (minced)
  • teaspoon red onion (minced)
  • 1/2teaspoon dijon mustard
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper

Directions

Combine everything in a jar and shake until smooth (or whisk in a bowl) adding a bit more buttermilk or olive oil to thin if necessary. Cover and chill.

IMG_3854

LEAF

dessert menu

Amazing health benefits of organic Greek Yogurt here.

Peach Crumble.

Healthy Peach Crumble

Peach-Crumble_1-610x406

Ingredients

  • 1 cup frozen Greek yogurt (0% fat)
  • 6 ripe peaches
  • 3/4 Cup of gluten free or coconut flour
  • 3/4 Cup of rolled oats
  • 1/2 Cup of honey or brown sugar
  • 1/2 Cup of melted butter

Instructions

  • Peel off the skin of the peaches and slice them in 1/8 inch thick slices.
  • Put them at the bottom of a 8inch square pan or at the bottom of 6 ramekins.
  • For the crumble, mix together the flour, the rolled oats, the brown sugar and the melted butter.
  • Distribute the crumble evenly on top of the peaches.
  • Bake in a 375F oven of 35 minutes.
  • Serve with vanilla frozen yogurt.

Peach Cheesecake.

Peach Cheesecake with Greek Yogurt and Shortbread Crust

greek-yogurt-cheesecake-tart-0170wm

Ingredients

For the Shortbread Crust or use Graham Cracker Crust:
  • ¾ cup gluten free or coconut flour
  • ½ cup white whole wheat flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold, unsalted butter, cut into cubes
For the Greek Yogurt Cheesecake:
  • 2 cups full-fat Greek yogurt (2% will work in a pinch)
  • ½ cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 cup chopped fresh, peeled peaches
For Topping
  • 1 fresh peach, thinly sliced

Directions

  1. Preheat oven to 350 degrees F. Place a tart pan with a removable bottom on a baking sheet.
Make the Shortbread Crust:
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add in the butter pieces and mix on low speed for 3 minutes, then increase speed to medium and mix for 2 more minutes, until dough holds together when you press it with your fingers.
  2. Use your fingers to press the dough into the bottom and up the sides of the tart pan, pressing it down firmly. Bake crust for about 15 minutes, until barely golden. Place on a wire rack to cool slightly while you make the filling.
Make the Greek Yogurt Cheesecake:
  1. Wash out the mixer bowl and return it to the stand mixer. Place Greek yogurt and sugar in the mixer bowl and mix until well combined. Add in eggs, vanilla and lemon zest and mix until smooth. Add chopped peaches.
  2. Pour the cheesecake mixture into the tart crust and smooth into an even layer. Bake for 35-40 minutes, until cheesecake is just set.
  3. Let cheesecake cool on a wire rack for 1-2 hours, then transfer to the refrigerator to chill for at least 4 hours before serving. Arrange peach slices on top of cheesecake, slice and serve.

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Tomato Omelet.

Tomato, Onion, And Herb Omelet

Tomatoes, Sweet Onion INCLUDED in full shares

Farm Egg ID

Omelette-photo-cred_-Davide-Illini

Ingredients

  • large eggs
  • dash salt
  • dash freshly ground black pepper
  • teaspoon extra-virgin olive oil
  • 1/2cup grape tomatoes (chopped)
  • 1/4cup red onion (thinly sliced)
  • fresh basil leaves (minced)

Instructions

  • In a small bowl, beat the eggs and season with salt and pepper.
  • In a small skillet, heat the olive oil over medium heat. Pour the eggs into the skillet and cook undisturbed until just set, 1 to 2 minutes. Use a spatula to loosen the edges of the omelet, and tilt the pan slightly to move any unset egg to the surface.
  • When the surface of the omelet is barely moist, scatter the tomatoes and onion over the top. Cover the pan, reduce the heat to low, and continue to cook for 1 minute. Remove the pan from the heat and let the omelet rest for about 1 minute, covered. Sprinkle wit the basil and serve.

Coconut Chia.

Yogurt Breakfast Bowl with Toasted Coconut, Walnuts, Berries and Chia

Assorted berries [strawberries] or fruits INCLUDED IN Full shares

yogurt-breakfast-bowl-2-768x1152

ingredients


  • ounces plain yogurt
  • 1/4cup berries
  • tablespoon coconut flakes (toasted)
  • tablespoon toasted walnuts (chopped)
  • 1/2teaspoon chia seeds
  • 1/2teaspoon pure maple syrup

instructions


  1. Toast coconut flakes and walnuts — Place on a baking sheet in a 350°F oven for 8-10 minutes or until the coconut is golden. Let cool before placing on yogurt.
  2. Place yogurt into a bowl.
  3. Top with berries, coconut, walnuts and chia seeds.
  4. Drizzle maple syrup over the bowl, serve and enjoy.

Overnight Oats.

Strawberry & Banana Overnight Oats

Berries or smoothie bananas INCLUDED in full shares

strawberry-banana-overnight-oats-02

Ingredients

  • 1/2cup rolled oats (old fashioned organic)
  • 1/2cup greek yogurt (vanilla, I used my favorite brand, Greek Gods)
  • tablespoon chia seeds
  • 2/3cup almond milk (or milk of choice)
  • banana (diced)
  • strawberries (diced)

Instructions

  1. In a medium sized bowl, combine oats, greek yogurt, chia seeds and almond milk. Divide into 2 half pint mason jars. Cover and refrigerate overnight.

  2. Divide the fruit in half and add to each mason jar. Enjoy chilled or heated to desired temperature.

Cowboy Skillet.

Skillet Meals, Excellent for RVing or Camp Grills:

Cowboy Breakfast Skillet

Farm Egg ID

cowboyskillet

Ingredients

  • pound turkey sausage
  • sweet potatoes (medium, diced)
  • eggs
  • avocado (diced)
  • handful cilantro
  • hot sauce
  • cheese (optional)

Method

  • Preheat your oven to 400ºF.
  • In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat.
  • Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes. Try to reserve as much of the grease as possible.
  • Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.
  • Add the sausage back into the pan.
  • Make a few wells in the pan–one well for each egg. Crack your eggs into the wells.
  • Place the skillet in the oven. We’re just baking the skillet long enough for the eggs to set, about 5 minutes.
  • Now, turn the oven to broil and hit up the top side of the eggs for a few minutes, but don’t let the yolk cook all the way through–unless you don’t like runny yolks. But man, oh man, the runny yolks go down really nicely with the crispy sweet potatoes. Just sayin’.
  • Remove the pan from the oven and douse the whole thing with avocado, cilantro and hot sauce.
  • Serve by scooping out an egg, along with its neighboring goodies, with a large spoon.

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lunch menu horizontal

Tomato Sandwich.

Summer Squash & Tomato Lunch Ideas – vegetarian summer meals

Farmhouse Tomato Sandwich

Down-home plain and simple sandwich.

TOMATO

Ingredients

  • 3 tomato slices (medium size ripe)
  • slices bread 
  • tablespoons mayonnaise, mashed avocado, hummus or Greek yogurt to taste
  • salt
  • pepper

Instructions

  • Wash and cut the tomato into thick slices. Spread the mayonnaise onto both slices of the bread, one side only. Make sure to spread the mayonnaise to the edge of each slice of bread.
  • Place the tomato slices on one piece of bread. Add salt and pepper. Cover with the second slice of bread, mayonnaise side down, of course.
  • Cut the sandwich into two pieces and enjoy the best tomato sandwich ever. How to cut the sandwich is debatable-corner to corner or straight across the middle? We all have an opinion.

Squash Onions.

Summer Squash and Onions

squash-20

Ingredients

  • tablespoons coconut oil
  • tablespoon olive oil
  • yellow squash (medium, sliced into circles)
  • sweet onion (medium, sliced)
  • teaspoon honey
  • teaspoon salt
  • 1/2teaspoon black pepper
  • 1/4teaspoon dried thyme

Directions

  1. In a large pan, preferably cast iron, heat coconut oil and olive oil. Add squash and onion.
  2. Drizzle honey over squash and onion. Cook over medium-low heat for 20 minutes, stirring occasionally.
  3. Stir in salt, pepper, and thyme and serve.

Pimento Squash.

Pimento Cheese Stuffed Squash

pimento-stuffed-squash-1

Ingredients

  • 4 medium yellow squash or zucchini
  • 6 ounces sharp cheddar cheese, shredded
  • 1/2 cup olive oil mayo
  • 2 tablespoons grated onion
  • 1 (2-ounce) jar diced pimentos, drained well
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup panko crumbs
  • 1 tablespoon melted butter
  • 1 tablespoon minced fresh parsley

Instructions

  1. Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes (until tender but not soft). Let cool and then scoop out seeds and pulp using a spoon. Discard seeds.
  2. Make pimento cheese. (Can be done in advance.) In a medium bowl, combine cheese, olive oil mayo, onion, pimentos, and cayenne pepper. Stir to mix well.
  3. Preheat oven to 350 degrees.
  4. Place squash, cut side up on a baking sheet.
  5. Sprinkle cut sides of squash with salt and pepper.
  6. Fill each squash cavity with pimento cheese.
  7. In a small bowl, stir together panko crumbs, melted butter, and parsley.
  8. Sprinkle panko crumb mixture on top of squash.
  9. Bake for 12-15 minutes, until cheese is warm and melted.
  10. Broil for 1 to 2 minutes to lightly brown the panko crumbs.
Recipe Notes

Be sure to drain the pimentos well, gently squeeze them between a few paper towels.

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LEAF

dinner menu horizontal

Walnut Wraps.

Light Lettuce Dinners:

Healthy Walnut Lettuce Wraps

Healthy-Chickpea-Lettuce-Wraps-CloseUp

Ingredients

  • 1 (15 oz) can chickpeas drained and rinsed
  • 2 tablespoonsolive oil mayo
  • 2 tablespoons non fat plain greek yogurt
  • 3 tablespoon lemon juice
  • 1 teaspoon hot madras curry powder
  • 1/4 teaspoon salt
  • 3 tablespoons raisins
  • 1/2 stalk celery chopped
  • 1/4 cup chopped walnuts
  • bibb lettuce washed, left whole
  • Green onions thinly sliced
  • Cilantro finely minced
  • more chopped walnuts for topping, if desired
Instructions
  1. In a medium sized bowl, mash half a can of chickpeas using a potato masher.
  2. Once they’re mashed, stir in the other half can of whole chickpeas and set aside.
  3. In a small bowl, mix together the sauce ingredients: mayo, greek yogurt, lemon juice, curry powder, and salt.
  4. Pour the sauce over the chickpeas and stir in the raisins, chopped celery and chopped walnuts.
  5. Cover the bowl with saran wrap and let chill in the fridge until cold, about 30 minutes.
  6. Once chilled, spoon the mixture into each lettuce leaf and top with thinly sliced green onion, finely minced cilantro, and more chopped walnuts! I also like to drizzle these with a little extra greek yogurt.
  7. Serve immediately and enjoy

Healthy-Chickpea-Lettuce-Wraps-Final2

Skillet Dinners:

Taco Skillet.

Skinny Ms. Cheesy Skillet Bean & Veggie Taco

Tomatoes and sweet peppers INCLUDED in full shares

Cheesy-Skillet-Bean-Veggie-Taco

Ingredients

  • tablespoons extra-virgin olive oil
  • 1/2cup purple onion (or diced red)
  • zucchini (small)
  • yellow squash (small)
  • 1/2red bell pepper (seeded, cored, and diced)
  • 15 ounces black beans (drained and rinsed)

Seasonings

  • 1/2teaspoon sea salt
  • 1/4teaspoon black pepper
  • 1 1/2teaspoons chili powder
  • 1/2teaspoon cumin
  • teaspoon dried oregano
  • 1/2teaspoon crushed red pepper

Toppings

  • cup salsa (no sugar added)
  • cup shredded cheddar cheese (reduced-fat)
  • 1/2cup diced tomatoes
  • green onions (sliced)

Instructions

  • Slice zucchini and squash in half lengthwise and then into 1/4-in slices. Add oil to a large skillet, turn to medium-heat and and sauté onion, mushrooms, zucchini, squash, and bell pepper until desired tenderness. I prefer to cook the veggies just until tender when pierced with a fork, about 3 to 5 minutes. Add black beans, spices, and salsa. Stir and cook until warm, about 2 minutes.
  • Sprinkle with cheese, cover and cook just until melted, about 2 minutes. Sprinkle with diced tomatoes and green onions. Remove from heat and serve in individual dishes [or add to taco shells or wraps.].

Chicken Veggies.

Sheet Pan Dinners:

15 Minute Healthy Roasted Chicken and Veggies Sheet Pan Dinner

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Sweet Onions and Peppers INCLUDED in full shares

roasted-veggies-2-of-45

Ingredients

  • 2 medium chicken breasts chopped
  • 1 cup bell pepper chopped (any colors you like)
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 1 cup broccoli florets
  • 1/2 cup tomatoes chopped or plum/grape

Seasonings

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon paprika optional

Directions

  • Preheat oven to 500 degree F.
  • Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  • Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

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LEAF

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Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

      • Pickles are probiotic when fermented. 
      • Pickles are good for your eyes.
      • Pickles help keep bones strong.
      • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Tomato Pickles.

What kind of tomatoes can be pickled?

  1. Heirloom Tomatoes – all sizes, colors and shapes
  2. Cherry Tomatoes
  3. Roma Tomatoes
  4. San Marzano Teardrop-Shaped Tomatoes
  5. Green Tomatoes
  6. Beef Steak Tomatoes
  7. Cocktail Tomatoes
  8. Jubilee Tomatoes
  9. Grape Tomatoes
  10. Tomatoes on the vine
  11. Red-Slicing Tomatoes, cut in quarters, lengthwise

Tomato Pickles
(Paleo, Vegan, Gluten Free)

No Canning Required

Tomatoes-3-700x520

Ingredients

  • 1 (16.9 oz) Mason jar
  • 2 cups mixed tomatoes cut in quarters or whole if smaller

Pickling Spices

  • 2 to 4 cloves garlic sliced
  • 1/2 cup fresh herbs like fresh dill, rosemary, thyme or sweet basil
  • 1 Tbsp. sea salt

Pickling Brine Liquid

  • 1 cup pure water
  • 1 Tbsp. fresh lemon juice
  • 1/3 cup raw apple cider vinegar

Instructions

  • Add tomatoes and pickling herbs to sterile jar
  • Add pickling brine to about inch from top of jar
  • Refrigerate for about an hour, or marinate overnight.

Recipe Notes:

• Picked tomatoes will last in refrigerator for up to 1 month.

tomato-harvest-660628_960_720

Tomato Sauce.

Roasted Tomato Sauce for the Freezer

6086712637_979ae08189

Makes about 8 cups of sauce

  • 15 tomatoes (medium to large ripe)
  • 1/2cup basil leaves (diced)
  • cloves garlic (pressed)
  • tablespoons extra-virgin olive oil
  • tablespoons red wine vinegar
  • tablespoon sugar
  • teaspoons kosher salt
  • tablespoons powdered ascorbic acid (preserver, such as Fruit Fresh)
  • ground black pepper (Freshly, to taste)

Directions

Preheat oven to 400 degrees.

Cut a large X on bottom of tomatoes. Place on baking sheet with X side up, then lightly spray with olive oil. Roast for 30 minutes, or until softened and lightly browned. Let cool slightly.

Over a large bowl, hold tomatoes with a KITCHEN TOWEL in one hand (so as not to burn your hand) over a large bowl. With a paring knife starting at top of X peel skin off tomatoes. Discard skins and cores of tomatoes.

Add remaining ingredients to tomatoes in bowl and mash with potato masher until very small chunks. You could also puree the tomatoes in your food processor, if you like a smoother sauce. Let cool to room temperature before freezing.

Freeze for up to 12 months.

The Skinny on Spreadable Preserves Courtesy of WW

Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.

Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.

Freezer Jam.

10 ways to use homemade freezer jams:

No Canning Required

Tomato Preserves.

Tomato Peach Preserves

tomato peach

Ingredients

  • 2 1/4cups peaches (peeled and diced, about 1 1/4 lb.)
  • 2 1/4cups plum tomatoes (seeded and diced)
  • 1 1/2cups honey or sugar
  • tablespoons fresh lemon juice
  • 1 3/4ounces pectin (powdered fruit)
  • 1 1/2teaspoons fresh rosemary (minced)
  • 1/2teaspoon freshly ground pepper

Directions

Stir together all ingredients except rosemary and pepper.

Boil until thickened. (viscosity of pancake syrup. The mixture will thicken to soft-set preserves after it cools and chills.) Stir rosemary and pepper into warm preserves. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.

Herb Cubes.

Herb Melts – Preserving Herbs in Frozen Olive Oil Cubes

Fresh herb Add-On, by request.

  • Use on veggies for roasting, corn on the cob, in pastas, marinades and breads (can be used as a spread or for dipping)

olive oil

Ingredients:

  • fresh thyme leaves (removed from stems and lightly chopped)
  • rosemary leaves (Fresh, removed from stems and chopped)
  • garlic (peeled and finely chopped)
  • lemon zest
  • olive oil
  • fresh basil leaves (removed from stems and torn into smaller pieces)
  • fresh oregano leaves (removed from stems and lightly chopped, if desired)
  • garlic (peeled and finely chopped)
  • crushed red pepper flakes (to taste per your preference)
  • olive oil

Directions

Divide the above ingredients (except the oil) among the wells of a clean ice cube tray. (Use a tray with your choice of well size and shape.) Fill each well about 3/4 of the way. Carefully pour olive oil into each well (over the other ingredients) until almost full. Loosely cover with plastic wrap and place tray on a flat surface inside of your freezer. (You may want to place tray onto a small baking sheet first to catch any possible oil drips during transfer to freezer.) Freeze for a few hours or until cubes are frozen solid. Remove from freezer and quickly transfer cubes to a freezer zip-top bag. (Be sure to label the contents.)

Herb Olive Oil Cubes-001

LEAF

dessert menu

Amazing health benefits of organic Greek Yogurt here.

Caramelized Peaches.

Caramelized Peaches

PE3.jpg

Ingredients

      • 1 cup frozen Greek yogurt (0% fat)
      • 1/2cup unsalted butter
      • tablespoon brown sugar
      • teaspoon cinnamon
      • teaspoon vanilla
      • peaches (ripe, cut in half, leave skin on)

Instructions

  • Wash and halve the peaches and remove pits. Set aside.
  • Melt the butter, brown sugar, vanilla, and cinnamon together in the microwave, or a small frying pan.
  • In sauce pan or stovetop grilling pan (if you want grill marks), add melted butter sugar mixture, allowing it to thicken and bubble slowly (don’t burn it!)
  • When caramel sauce is hot, place halved peaches on top of caramel, allowing the peach to caramelize on medium heat for 5-7 minutes, or until golden brown. (Grill marks optional)
  • Scoop Frozen Greek Yogurt into the inside of the peach.
  • Garnish with mint!

Strawberry Bark.

Strawberry-Chocolate Greek Yogurt Bark

yogurt bark

Ingredients

  • cups whole milk plain Greek yogurt
  • 1/4cup pure maple syrup (or honey)
  • teaspoon vanilla extract
  • 1 1/2cups strawberries (sliced)
  • 1/4cup mini chocolate chips

Instructions

  1. Line a rimmed baking sheet with parchment paper.
  2. Stir yogurt, maple syrup (or honey) and vanilla in a medium bowl. Spread on the prepared baking sheet into a 10-by-15-inch rectangle. Scatter the strawberries on top and sprinkle with chocolate chips.
  3. Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces.
  • To make ahead: Freeze airtight between sheets of parchment for up to 1 month; let stand at room temperature for 15 minutes before serving.
  • Equipment: Parchment paper



Fun, Easy Memorial Day!

Grilling, Cookout, RVing Menu with Farm Box Veggies, click link for recipes.  Easily adapted for indoors.

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CORN SALSA

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Grilled Poblano Peppers and Cheese

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Chile Relleno Dip with Poblano Peppers

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Chile Rellenos Bake with Poblano Peppers

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RWB POTATO SALAD

kabobs

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16 Recipe Ideas – 5/26/2019

Light Breakfast

Lunch

Dinner

Jar Goods – No Canning Required

Healing Herbs

Desserts

2 recipe ideas with healthy Greek Yogurt [Stonyfield recommended], peaches and  strawberries.

PRETTY SUMMER lily2

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clingstone

Peaches are coming in!

Last week’s farm boxes varied daily with 8-12 peaches, 60+ lbs of peaches.
Early harvest Clingstone peaches are juicier and sweeter,
but cling to the pit are smaller and harder.

It is best to cut them up and use in baking recipes calling for diced or pureed peaches.

Try them in tomato-corn-peach-bell pepper salsa, peach smoothies, cut up with Greek Yogurt, peach butter, and savory sauces, such as glaze for salmon.

The flesh is yellow, with bright red touches closest to the stone.  This is the preferred variety for jellies, jams, and canning. Although clingstones are tasty eaten fresh, they are seldom eaten out of hand due to the pit stone clinging to the flesh. The commercial industry uses clingstones for peaches canned in syrup.

Farm to Table

sunny veg777

Plant based, sunlight energy — simple & good.

A fresh box of fruits & veggies, plant-based energy to your door, affordably, assorted ~ good self-care routine.

This week ending 5/26/19:

Farm Box Variety changes with DAILY harvest and varies according to share size.

BERRIES FRUITS BANNER PNG

This week’s berries-melons-fruits [varies daily]: Peaches are in, strawberries, organic blackberries, cantaloupes, personal size watermelons [full shares], organic smoothie bananas

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This week’s veggies [varies daily]:  yellow and orange sweet organic bell peppers, zucchini, cucumbers, green beans, carrots, Greenleaf  lettuce, Non-GMO sweet white corn, red 2″ cocktail size vine and beefsteak tomatoes, sweet collard sprouts, cabbage, sweet potatoes and more!!

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Farm Eggs – Photo ID

fresh herbs

This week’s fresh herbs by request [varies daily]:  fresh peppermint and lemon balm

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Today Only Freebie Offer with 12 wk Subscription [varies daily]:  Cinnamon Rolls


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Crustless Quiche.

Crustless Veggie Quiche

Tomatoes, Sweet Onion INCLUDED in full shares

Farm Egg ID

Crustless-Asparagus-Quiche-1-750x500

Ingredients

      • 2 cups farm fresh veggies of choice
      • 6 egg whites
      • 2 whole eggs
      • 1/3 cup diced sweet onion
      • 1/2 cup (low-fat) feta cheese, optional parmesan cheese
      • 1/2 cup diced tomatoes
      • 1/4 teaspoon black pepper
      • Kosher or sea salt to taste

Instructions

      1. Preheat oven to 350 degrees.
      2. Combine all ingredients in a medium mixing bowl and pour into a quiche pan or 9-inch glass pie plate.
      3. Bake at 350° for approximately 45 minutes or until filling is set.

Macerated Strawberries.

Macerated Thyme Strawberries & Greek Yogurt

Assorted berries [strawberries] or fruits INCLUDED IN Full shares

20150601_CamilleStyles_StrawberryThymeYogurt_SelectsWEB-3

ingredients


  • 8 oz. strawberries, diced
  • 3 oz. mixed berries, mashed
  • 2 teaspoons fresh thyme leaves, minced
  • 1/2 lemon, juice
  • 1 tablespoon granulated or coconut sugar
  • 2 cups greek yogurt
  • Maple syrup, optional

instructions


  1. In a small mixing bowl, stir together berries, thyme, lemon juice & sugar. Mix well, using your hands, making sure all berries are coated evenly.  Set aside for 10-15 minutes.
  2. Once berries have marinated, divide mixture evenly among two bowls of greek yogurt (1 cup per bowl). Top with a splash of maple syrup.  Serve immediately.

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STRAWBERRY BENEFITS

Oatmeal Crust.

Oatmeal Crust Breakfast Pizzas with Greek Yogurt

Berries or smoothie bananas INCLUDED in full shares

Oatmeal Crust Breakfast Cookie Pizzas are a new spin on your favorite bowl of oatmeal.

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Berry Cheesecake Topping

  • 5.3 ounces vanilla Greek yogurt
  • 1/3 cup berries (blueberries & strawberries)
  • 1 tsp coconut shreds

Ingredients

  • 2 cups whole oats
  • 1 tablespoon cinnamon
  • 1/2 teaspoon sea salt
  • 1.5 teaspoon coconut oil melted
  • 3 tablespoons liquid egg whites
  • 1 tablespoon honey
  • 10 drops stevia optional
  • 1/4 cup water +2-3 tablespoons

Instructions

  1. Preheat oven to 350F.

  2. Grind oats in a food processor for at least 2 minutes until you get a very fine flour.

  3. Combine dry ingredients (flour with cinnamon, and salt.)

  4. Add in remainder of ingredients and mix until a dough forms, add in a tablespoon of water at a time until it is wet enough to mold into a crust but not sticky. (See picture.)

  5. Split the dough into three sections to form three individual crusts. The most important part is keeping the other crust moist. While you’re working with one cover the other with damp paper towels. When you finish making a crust, cover it with a wet paper towel while you finish making the other ones.

  6. Bake 15-20 minutes or until edges have slightly darkened. Mine took EXACTLY 18 minutes, every time like clockwork.

Single Serving Oatmeal Crust

***Want to make just one single serve portion in the toaster oven?  No problem.  Here is what you’ll need:  ½ cup oat flour, 1 tsp cinnamon, 1/8 tsp salt, ½ tsp coconut oil, 1 tablespoon liquid egg whites, 1 tsp honey, 6 drops stevia, 2-3 tablespoons of water.  Follow directions above adding in water 1T at a time until a dough forms.

Peanut Butter Banana Topping

  • 1/3 banana slices
  • 1 tablespoon chocolate chips
  • 1-2 tablespoons salted peanut butter

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Farmers Breakfast.

Skillet Meals, Excellent for RVing or Camp Grills:

Farmers Breakfast Skillet

Farm Egg ID

editedFarmersBreakfastSkillet-032

Ingredients

  • 1/2 lb turkey bacon
  • 1 small onion chopped
  • 1 medium colored bell pepper diced
  • 1 cup chopped tomatoes
  • 12 large eggs or the equivalent of egg whites or 6 whole eggs and 6 egg whites
  • 1/2 cup whipping cream – for fluffy eggs, optional
  • 1/2 cup Greek Yogurt
  • 1 1/2 cup shredded cheese your preference
  • seasoned salt and black pepper to taste
  • 1 green onion, topping

Instructions

  • Preheat the oven to 350°F. On the stove top in a 12-inch cast iron or oven safe skillet, cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan.
  • Add the onion and bell peppers to the drippings.
  • Saute over medium-high for 3 minutes or until softened. Season with seasoned salt and black pepper to your taste.
  • Top with 1/2 of the shredded cheese. Reserve some bacon for garnishing.
  • Whip the eggs or egg whites with the whipping cream until fluffy. Season lightly with seasoned salt and black pepper. Pour on top.
  • Sprinkle with the remaining shredded cheese.
  • Place into the oven and bake for 15-20 minutes or until the eggs are set.
  • Garnish with Greek yogurt, green onion and bacon crumbles.

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Cucumber BLT.

Cucumber BLT [Bacon Lettuce Tomato] Sandwich

Cucumber-BLT-4-1

Ingredients

  • 3 slices turkey bacon
  • 2 slices sprouted wheat bread toasted
  • 2 leafs green leaf lettuce
  • 7 cucumber slices
  • 3 tomato slices
  • mayonnaise, mashed avocado, hummus or Greek yogurt to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with foil and top with turkey bacon slices.
  3. Bake turkey bacon for 20 minutes.
  4. While bacon is cooking, toast bread.
  5. Layer each side of bread with mayonnaise, mashed avocado, hummus or Greek yogurt.
  6. Top one slice of bread with 2 layers of cucumber slices, 2 layers of tomato, bacon, and lettuce.
  7. Place second slice on time, cut, and serve.

Crispy Beans.

Crispy Baked Parmesan Green Bean Fries

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Ingredients

  • 4 cups (14 oz) whole green beans
  • 1/4 cup Parmesan cheese, grated
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt (or to taste)
  • 1/8 tsp Pepper (or to taste)

Directions

  1. Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.
  2. If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends.
  3. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans.
  4. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice.

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Perfect Chips.

How to Make The Perfect Baked Sweet Potato Chips

PerfectlyCrispySweetPotatoChips-4

Ingredients

  • 1 sweet potato, washed well but not peeled
  • 1 tbsp high heat oil of choice (I love avocado, because it’s liquid at room temp, but melted coconut oil works well too)
  • 1/4 tsp salt
  • Seasonings of choice

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Using a mandoline or a knife, thinly slice the sweet potato, then toss with oil, salt, and seasonings of choice until each slice is well coated. Lay flat without touching each other on a parchment lined baking sheet, then bake for 8 minutes. Remove from oven and reduce heat to 225 degrees Fahrenheit, then return to oven and bake for an additional hour, or until crispy. Let cool completely to maximize crispiness. Store at room temp in an airtight container for 3 days. Makes 1 serving.

Notes

Seasoning Options Include:

– Pumpkin Pie Chips (use 1 tsp pumpkin pie spice per sweet potato)
– Chipotle (1 tsp chipotle powder per sweet potato)
– Rosemary (1 tbsp fresh chopped rosemary per sweet potato)
– Spicy Chocolate (it’s shockingly good – use 1 tsp of cocoa powder, 1/4 tsp nutmeg and a pinch of cayenne per sweet potato)


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Fiesta Wraps.

Fiesta Lettuce Wraps

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Ingredients

For the Filling

  • 1/2 medium red or orange bell pepper, diced
  • 1/2 medium yellow bell pepper, diced
  • 1/2 sweet onion, diced
  • 15.5 ounce can black beans, drained and rinsed
  • 1 garlic clove, minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • Juice from 1/2 a lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Greek Yogurt Sauce

  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon cilantro
  • Zest from 1/2 a lime
  • 1/2 teaspoon salt
  • 6 bibb or greenleaf lettuce leaves for serving

Instructions

  1. Toss the first 11 ingredients all together in a medium-sized bowl. Cover and refrigerate for at least a couple of hours (overnight is ideal) to allow the flavors to meld together.
  2. Before serving, make the Greek yogurt or sour cream sauce by mixing together the yogurt or sour cream, lime juice, cilantro, zest, and salt.
  3. To serve, divide the filling equally across the bibb lettuce leaves. Drizzle the Greek yogurt sauce over the top.

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Skillet Dinners:

Garden Skillet.

Vegetable Garden Pasta Skillet

Tomatoes and Sweet Corn INCLUDED in full shares

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Ingredients

  • 16 oz your favorite pasta I used penne
  • 2 lbs fresh cherry tomatoes
  • 2 cloves garlic crushed
  • 5 tbsp olive oil
  • Kernels cut from 2 ears of corn
  • 2 medium sized zucchini or squash, chopped
  • 1/2 cup thinly sliced basil
  • Crushed red pepper to taste
  • Salt to taste
  • 1/2 cup Mozzarella cheese optional

Instructions

  1. Begin by preparing your pasta according to package directions.
  2. For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skilled to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 15 minutes, stirring frequently. Add remaining olive oil and stir well.
  3. For the vegetables: Heat up a large skillet on medium high heat. Add olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
  4. Combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.
  5. If using cheese, place the pasta mix into a 9×13 inch pan. Sprinkle with mozzarella and bake for about 10 minutes (or until cheese is melted and slightly golden) at 400 degrees.

Paleo Crust.

Paleo Sweet Potato Pizza Crust, Gluten Free Recipe

This makes the pizza both gluten-free and paleo-friendly and it also manages to produce the exact same texture as normal wheat-based pizza dough.

Sweet Onions and Peppers INCLUDED in full shares

4a-paleo-sweet-potato-pizza-crust

Ingredients

    • 1 pound sweet potato, peeled and chopped
    • 1 cup almond flour
    • 1 egg
    • ½ tsp salt
    • ¼ tsp garlic powder
    • 1 tablespoon olive oil
  • For the topping
    • ½ cup no sugar added, paleo approved marinara sauce
    • 1 cup sliced grilled chicken, optional
    • 1 cup sliced roasted bell peppers
    • 1 cup sweet onions, sliced
    • 1 cup sliced cherry tomatoes

Directions

      1. Preheat oven to 350ºF.
      2. Place the sweet potato and almond flour in a food processor and pulse until combine.
      3. Add the egg, salt and garlic powder and pulse until combine.
      4. Press the dough out onto a baking sheet lined with parchment paper and shape with your hands. Crusts should be about 1/3 inch thick.
      5. Bake for 25-30 minutes, until the top is dry to the touch.
      6. Remove from oven and let cool slightly.
      7. Carefully invert the pizza crust back onto the pan with the dry side facing down.
      8. Peel off the parchment paper very gently.
      9. Return to the oven and bake for another 10-15 minutes or until the crust has become crispy and golden brown.
      10. Remove from the oven.
      11. Heat up the marinara sauce in a small saucepan.
      12. Spread the marinara sauce over the pizza crust and top with grilled chicken and roasted peppers or any other toppings you like.
      13. Slice and serve

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Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

      • Pickles are probiotic when fermented. 
      • Pickles are good for your eyes.
      • Pickles help keep bones strong.
      • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Pickled Peaches.

Easy Refrigerator Pickled Peaches – No Canning Required

picked-peaches-recipe-refrigerator

Ingredients

  • 2 x 500ml (16.9 oz) Mason jars
  • 4-5 ripe peaches, scrubbed clean, pitted, cut into sixths

Pickling Spices

  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 inch piece of ginger, peeled and cut into thick slices.

Pickling Liquid

  • 1 1/4 Cups vinegar- apple cider (or white, red wine, rice wine )
  • 1/4 cup + 3 tbsp pure maple syrup
  • 1/4 cup sugar ( sugar is added for flavor, so feel free to cut back)

Instructions

  1. Over low heat, add the apple cider vinegar, maple syrup, sugar, cinnamon, and nutmeg to a small saucepan.
  2. Heat until the sugar dissolves (about 5 minutes). Make sure that the mixture does not boil, you want it to be warm to the touch but not extremely hot. If it gets too hot, the peaches will cook and you don’t want that.
  3. After sugar has dissolved, remove from heat. If it’s not warm to the touch, let it cool for a while.
  4. Divide the sliced ginger between the two jars, placing the pieces at the bottom.
  5. Divide the peach slices between the two jars, add peaches until each jar is full.
  6. Pour the liquid mixture over the peaches, dividing between the two jars. Make sure peaches are totally covered.
  7. Cover with lids and place in the refrigerator for 1-2 weeks (test after 1 week to see if you like the flavour as-is)

Recipe Notes:

• Picked peaches will last in refrigerator for up to 1 month.

easy-refrigerator-picked-peaches-recipe

Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.

The Skinny on Spreadable Preserves Courtesy of WW

Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.

Freezer Jam.

10 ways to use homemade freezer jams:

No Canning Required

Peach Butter.

Peach Butter

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Ingredients

Yield: 4 cups

  • 4 pounds peaches
  • 1 cup water
  • 2 cups granulated sugar
  • Juice of one lemon

Directions

  • Peel and halve your peaches and remove the pits, then cut each half into quarters (i.e. 8 chunks from each peach). Place peach chunks and water in a large pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes. Puree in a food processor, blender or immersion blender.
  • Return the peach puree to the large pot, add the sugar and lemon juice and bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the beginning and more often near the end, as it thickens up and the fruit masses risk scorching on the bottom of the pot.
  • Test for doneness:  Use a spoon; if the butter remains rounded on a spoon for two minutes, it is done. You can also check the pot itself; the butter is usually done when a wooden spoon leaves a clear trail when scraped across the bottom.
  • Let peach butter cool. If you’re not canning it, keep it in an airtight container in the fridge. It should be good for at least two weeks.

Yogurt Jam.

Yogurt Parfaits with Berry Jam & Homemade Granola

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Ingredients

For the granola:

  • 2 cups old-fashioned rolled oats
  • 1/3 cup slivered blanched almonds
  • 1/3 cup shredded coconut
  • 1 Tbs. firmly packed light brown sugar
  • 1/4 tsp. salt
  • 1/4 cup honey
  • 2 Tbs. coconut oil
  • 1/3 cup dried pitted cherries, cranberries or raisins
  • 2 cups Greek-style plain yogurt
  • 1/2 cup berry jam
  • Berries for garnish

Directions:

To make the granola, preheat an oven to 300ºF. Line a rimmed baking sheet with parchment paper. In a large bowl, stir together the oats, almonds, coconut, brown sugar and salt. In a small saucepan over low heat, combine the honey and oil and heat, stirring, until hot. Drizzle the honey mixture over the oat mixture and stir to coat evenly. Spread the mixture on the prepared sheet, leaving small clumps of oats. Bake, stirring occasionally, until the granola is golden brown, about 30 minutes. Transfer the pan to a wire rack and let the granola cool completely. Stir in the dried cherries. (Store leftover granola in an airtight container at room temperature for up to 1 week.)

To assemble the parfaits, place 1/4 cup yogurt in the bottom of each of 4 glasses or bowls. Spread 2 Tbs. of the jam gently over the yogurt and then sprinkle with granola to taste. Top with the remaining yogurt, garnish with berries and serve immediately. Serves 4.

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berry yogurt

Dill Dip.

Dill Vegetable Dip Recipe – Healthy Version!

Dill INCLUDED in fresh herb Add-On, by request.

      • Use as a veggie topping or dip.
      • Dip or sauce for fish or chicken.

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Ingredients:

  • 1 cup plain, nonfat Greek yogurt
  • 1/4 cup mayonnaise made with olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1/4 cup minced fresh dill, or dried
  • fresh vegetables for dipping

Directions

  1. Mix all ingredients together in a large bowl.
  2. Transfer to a serving bowl and store covered in refrigerator.
  3. Serve cold with fresh vegetables.

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Amazing health benefits of organic Greek Yogurt here.

Grilled Peaches.

Grilled Peaches and Cream

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Ingredients

      • 1 cup plain Greek yogurt (0% fat)
      • 1 2 inch piece vanilla bean, split lengthwise
      • 4 tablespoons sugar (brown or organic coconut), divided
      • 4 peaches, halved and pitted
      • 1 pint blackberries (optional) for garnish and extra fruit
      • mint leaves for garnish

Instructions

Heat grill to medium.

Scrape the seeds from the vanilla bean into a medium bowl. Combine seeds, yogurt, bean, and 2 tablespoons sugar. Let flavors blend for 1 hour. Discard bean.

Grease the grill grates and grill the peaches cut side down for 3-4 minutes or until tender.

Top each peach with a a couple of spoonfuls of the vanilla yogurt cream. Garnish with blackberry and mint. Serve with remaining berries on the side.

Keylime Strawberries.

Key Lime Pie Stuffed Strawberries

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Ingredients

  • 1 (8 oz) pkg reduced fat cream cheese or Greek Yogurt
  • 3/4 cup powdered sugar or coconut sugar or honey
  • 1 tablespoon lime juice*
  • zest from one lime
  • 1 pound strawberries

Instructions

  1. In a mixing bowl combine the cream cheese, powdered sugar, lime juice and lime zest. Place the mixture in the fridge to chill.
  2. Carefully cut the tips and the stems from the strawberries. Use a small spoon or metal measuring spoon and hollow out the inside of the berries. Be careful not to cut into the edges.
  3. Spoon or pipe the filling into the berries.
  4. Keep cool.
  5. Tips: I used a metal teaspoon to hollow out the large berries and a metal 1/2 teaspoon to hollow out the small berries.
  6. You can place the prepared berries in the freezer for a few minutes to help the filling set so if they tip over it doesn’t ruin the appearance.

*You can add an additional 2 teaspoons of lime juice without it altering the filling if you prefer more lime flavor.

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18 Recipe Ideas – 5/18/2019

Breakfast

Lunch

Dinner

Jar Goods – No Canning Required

Healing Herbs

Desserts

2 recipe ideas with healthy Greek Yogurt [Stonyfield recommended], peaches and  strawberries.

SUMMER

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clingstone

Peaches are coming in!

Last week’s farm boxes varied daily with 8-12 peaches, 60+ lbs of peaches.
Early harvest Clingstone peaches are juicier and sweeter,
but cling to the pit are smaller and harder.

It is best to cut them up and use in baking recipes calling for diced or pureed peaches.

Try them in tomato-corn-peach-bell pepper salsa, peach smoothies, cut up with Greek Yogurt, peach butter, and savory sauces, such as glaze for salmon.

The flesh is yellow, with bright red touches closest to the stone.  This is the preferred variety for jellies, jams, and canning. Although clingstones are tasty eaten fresh, they are seldom eaten out of hand due to the pit stone clinging to the flesh. The commercial industry uses clingstones for peaches canned in syrup.

Farm to Table

sunny veg777

Plant based, sunlight energy — simple & good.

A fresh box of fruits & veggies, plant-based energy to your door, affordably, assorted ~ good self-care routine.

This week ending 5/18/19:

Farm Box Variety changes with DAILY harvest and varies according to share size.

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This week’s berries-melons-fruits [varies daily]: Peaches are in, strawberries, organic blackberries, cantaloupes, personal size watermelons [full shares], organic smoothie bananas

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This week’s veggies [varies daily]:  yellow and orange sweet organic bell peppers, zucchini, cucumbers, green beans, carrots, Greenleaf  lettuce, Non-GMO sweet white corn, red 2″ cocktail size vine and beefsteak tomatoes, sweet collard sprouts, cabbage, sweet potatoes and more!!

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Farm Eggs – Photo ID

fresh herbs

This week’s fresh herbs by request [varies daily]:  fresh peppermint and lemon balm

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Today Only Freebie Offer with 12 wk Subscription [varies daily]:  Cinnamon Rolls


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Eggwhite Omelet.

Spinach and Egg White Omelet

Tomatoes, Sweet Onion INCLUDED in full shares

Farm Egg ID

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Ingredients

  • egg whites
  • handful spinach OR Chopped collard sprouts (about 1/2 cup)
  • 1/2cup onion
  • grape tomatoes, or chopped tomato
  • salt
  • pepper
Instructions
  1. Preheat the oven to 400 degrees F. Spray a medium skillet with cooking spray and saute your chopped onion for 3 to 4 minutes, until translucent. Add your spinach and saute until just wilted.
  2. Place spinach-onion mixture in a small glass dish (or you can use a small skillet) and crack 3 egg whites over top. Season with a bit of salt and pepper, add sliced tomatoes and bake in oven for 17 minutes. Serve with fresh fruit and enjoy!

Cantaloupe Bowl.

Cantaloupe Breakfast Bowls

Cantaloupe melon or assorted berries [strawberries & organic blackberries] or fruits INCLUDED IN Full shares

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Ingredients

  • 1 cantaloupe or honeydew melon
  • 2 cups plain Greek yogurt (coconut or almond yogurt for dairy-free)
  • 1/2 cup fresh berries, peaches or pineapple
  • 1/2 cup granola
  • fresh squeezed lemon
  • ground cinnamon, optional
  • honey drizzle, optional

Instructions

  1. Cut cantaloupe in half and scoop out seeds. Squeeze with 1 fresh lemon.
  2. Portion about 1 cup of yogurt into each cantaloupe half. Top with berries or fruit, granola and honey. Serve.

Cantaloupe-Yogurt-Bowl

cantaloupe benefits

Savory Oatmeal.

Savory Oatmeal with Poached Eggs, Tomato, Basil and Parmesan

Tomatoes, Sweet Onion and Bell Pepper INCLUDED in full shares

Farm Egg ID

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Ingredients

  • 1 tablespoon extra virgin olive or coconut oil
  • 1 medium onion, finely chopped
  • 1 cup sweet bell pepper,chopped
  • 1 cup baby spinach or sweet collard sprouts, chopped
  • 3-4 cherry tomatoes, sliced
  • fresh basil, sliced thin
  • 1 cup rolled oats
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chia seeds — optional
  • 1 teaspoon walnuts or sunflower seeds — optional
  • Parmesan cheese

Instructions

  • In a medium saucepan, heat the olive or coconut oil over medium-low heat. Add the onion and cook briefly until translucent, then add the sweet peppers & greens. Cook for several minutes, stirring periodically, until the peppers have softened.
  • Add 2 cups of water and bring to a boil. Once the liquid is boiling, add the whole or steel-cut oats, salt, chia seeds (optional) and pepper, then reduce to a simmer. Crack the eggs into the oatmeal, for easy poached eggs. Cook for 10-20 minutes, stirring periodically, until the desired texture and consistency is reached.
  • Spoon the oatmeal into two bowls. Add a sliced tomatoes, walnuts and basil to each serving. Top with a generous amount of freshly grated parmesan cheese and a sprinkle of ground black pepper.

Country Breakfast.

Skillet Meals, Excellent for RVing or Camp Grills:

Country Skillet Breakfast

Farm Egg ID

Country Breakfast_Hero

Ingredients

  • 6-8 slices turkey bacon
  • 4-5 medium red potatoes
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 4-5 eggs
  • 1/2 cup low fat cheese
  • 1/4 cup sliced tomatoes

Directions

Cut turkey bacon into 2-inch pieces and fry in large skillet, draining off excess grease. Add onion and green pepper, cooking until onion is clear and pepper is soft. Cube the potatoes and add them and salt and pepper to taste. Cook until potatoes are browned and done, stirring often. Beat eggs and add to veggies and bacon (make sure to combine all ingredients). Cook until eggs are set, stirring often. Add sliced tomatoes to mixture. Cover with cheese and tomatoes. Cover skillet and reduce heat, cooking until cheese is melted. Wonderful topped with salsa.

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Veggie Sandwich.

Veggie & Hummus Sandwich

veggie sandwich

Ingredients

  • slices whole grain bread, Add-On Locally Baked by request
  • tablespoons hummus
  • 1/4avocado (mashed)
  • 1/2cup Greenleaf lettuce, chopped
  • 1/4red bell pepper (medium, sliced)
  • 1/4cup sliced cucumber
  • 1/4cup shredded carrots

Instructions

  1. Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.
  • To make ahead: Refrigerate sandwich for up to 4 hours.

Carrot Fries.

Baked Carrot Fries (Paleo & Vegan)

CARROT FRIES

Ingredients

  • pound carrots (about 10-12 medium carrots)
  • 2 tbsp tapioca flour, for crispy carrot fries
  • 1 1/2tablespoons olive oil 
  • teaspoon sea salt
  • 1/2teaspoon pepper
  • 1/2teaspoon garlic powder
  • 1/2teaspoon fresh thyme

Instructions

  • Turn the oven to 450°. Start by washing the carrots and peeling them. Cut the carrots into even sticks that are roughly 4 inches long and about 1/2 inch thick.
  • Put the cut carrots into a bowl and sprinkle the tapioca flour and all the spices over it. Mix until the spice and flour mixture coats all the carrot sticks.
  •  Drizzle the olive oil over the carrots and stir to evenly coat.
  • Place the carrots on a baking sheet lined with parchment paper. Make sure the carrots are evenly spread and not stacked on top of each other.
  • Put the carrots in the oven and bake for about 20-30 minutes, checking halfway through to move the carrots around or flip them on the sheet to get even cooking.
  • Once you can pierce the carrots easily with a fork and there is a slight browning/crisping on the edges, they are done. Remove them from the oven and allow to cool for a few minutes.

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fries

Squash Chips.

Slender Kitchen: Black Pepper Parmesan Zucchini or Squash Chips

squash chips

Ingredients

  • 1 tbsp. olive oil
  • 1/2 cup Parmesan cheese
  • 1 tsp. cracked black pepper (or more)
  • 1 tsp. garlic powder

Instructions

Preheat the oven to 450 degrees.

Thinly slice the zucchini or yellow squash into chips and toss them in olive oil, cheese, garlic powder, and pepper. Cover a baking sheet in foil and spread out the squash in a single layer. bake for 18-22 minutes until crispy. To make them extra crispy, place a rack on top of the baking sheet and cook the zucchini on the rack so the top and bottom both crispy up well.

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Salmon Burgers.

Lettuce Wrap Healthy Salmon Burgers,  Dairy & Gluten Free

salmon burgers

Ingredients

  • 1-2 cups wild salmon, can of boneless, skinless
  • large eggs
  • 1/2 onion, small, finely diced
  • garlic cloves, minced
  • leaves fresh herb of choice such as parsley, basil, thyme-thinly chopped
  • 1/2 lemon, juiced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon coconut or olive oil

Pineapple or Peach Salsa Topping

  • cups fresh pineapple or peaches, chopped
  • cup bell pepper, sweet, chopped
  • cup tomato, chopped
  • 1/4red onion, finely chopped
  • 1/4cup fresh cilantro, loosely packed, chopped
  • jalapeno, small, stem and seeds removed finely chopped
  • lime, juiced
  • pinch sea salt
  • pinch black pepper
Salmon Burgers
  1. Drain any liquid from canned salmon and add it to a large mixing bowl and shred with a fork to make it easier for mixing.
  2. Next, add in breadcrumbs, eggs, garlic, basil, lemon juice and seasoning and mix well with a wooden spoon or spatula until combined.
  3. Heat up a grill pan or non stick skillet on medium to heat with a drizzle of coconut oil.
  4. While the pan is heating up start forming your salmon patties.
  5. Using a 1/2 measuring cup or large ice-cream scoop evenly section off your mixture and using cleans hands form them into large puck shaped patties and place on a cookie sheet lined with parchment paper.
  6. Cook each salmon burger on the heated pan for 3-4 min per side until golden brown.
  7. Best served with a slice of avocado and pineapple or peach salsa on a lettuce wrap.
Pineapple OR Peach Salsa Topping
  1. In a large mixing bowl add in all of your ingredients and give it a good stir to mix all the flavors together. Cover and store in the fridge to let the flavors marinate while you prepare the salmon burgers.

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Skillet Dinners:

Caprese Skillet.

Easy Caprese Pesto Penne Skillet

Tomatoes and Sweet Collard Sprouts INCLUDED in full shares

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Ingredients

  • pound whole wheat penne
  • extra-virgin olive oil
  • cloves garlic (minced)
  • pint cherry tomatoes
  • cups arugula or chopped sweet collard strips
  • 1/2cup basil pesto (store-bought or homemade)
  • ounces fresh mozzarella
  • 1/4cup pine or  walnuts (toasted)
  • coarse sea salt (to taste)

Instructions

Bring a big pot of water to a boil, add a liberal dose of salt, then cook penne according to package instructions. Drain and set aside.
  1. Meanwhile, in a large skillet, heat 2 tablespoons olive oil to medium. Add garlic and cook, stirring continuously, for 30 seconds until it begins to turn pale golden. Add cherry tomatoes and continue stirring and cooking for 2 – 3 minutes, just until tomatoes start to soften.
  2. Make a stack of 5-10 collard sprout leaves and roll them up like a cigar.  Cut every 1 1/2 inches.  When unrolled, the collard sprouts will be long strips.
  3. Add sweet collard sprouts to the skillet and cook for 30 seconds, then add pasta, mozzarella, and basil pesto. Toss everything together until pasta is warmed through and everything is lightly coated in pesto. Sprinkle with pine or walnuts and a pinch of salt, drizzle with more extra-virgin olive oil, and serve, passing more pesto at the table as needed.

Vegetable Skillet.

Healthy Vegan Summer Vegetable Skillet Dinner

Cabbage, squash, onions and spinach sautéed in a light garlic basil sauce.

Sweet Onions and Cabbage INCLUDED in full shares

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Ingredients

  • cups cabbage (thinly sliced)
  • yellow squash (medium, sliced)
  • medium onion (sliced)
  • cups baby spinach
  • 1/4cup fresh basil (chopped)
  • cloves garlic (minced)
  • cup vegetable stock
  • tablespoons olive oil
  • tablespoon coconut oil
  • teaspoons lemon juice
  • tablespoon fresh dill (chopped)
  • teaspoons cornstarch (divided, optional)

Instructions

  • Saute squash, cabbage and onions in butter and oil over medium-high heat for 2 to 3 minutes until squash browns and cabbage begins to wilt.
  • Add garlic, spinach and lemon juice cook about 1 minute until spinach begins to wilt.
  • Add stock and basil. Reduce heat and simmer until cabbage is tender and sauce begins to thicken. Stir in dill. Add cornstarch 1 teaspoon at a time if necessary to thicken to desired consistency.

LEAF

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Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

  • Pickles are probiotic when fermented. 
  • Pickles are good for your eyes.
  • Pickles help keep bones strong.
  • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Quick Pickled.

Quick Pickled Vegetables – No Canning Required

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Ingredients

  • Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 5-6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, cabbage, rainbow chard stems

Pickling Spices

  • 1 tablespoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoons mustard seeds
  • 6– 10 cloves garlic- sliced thickly
  • ½ an onion sliced (optional)
  • few sprigs fresh dill ( optional) or other herbs
  • Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns or other fresh herbs.

Pickling Liquid

  • 2 Cups vinegar- apple cider (or white, red wine, rice wine )
  • 2 Cups water
  • 2 Tablespoons kosher salt
  • 4–6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back)

Instructions

  1. Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
  2. Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.
  3. In two quart size mason jars, divide the garlic and whole spices.
  4. Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
  5. Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
  6. Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. Keeps up to three weeks.

Canning Notes

If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their metal lids.

Place the pickling liquid in saucepan over high heat and bring to a rolling boil. Pour the brine over the veggies filling each jar to within 1/2-inch of the top. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling liquid if necessary. Tighten the lids. Place the lids over the jars and screw on the rings until tight.  For longer storage, place the filled jars in a boiling pot of water to can them. When the water comes back to a boil, boil for 5 minutes then remove the jars immediately. Make sure the lids pop down. 

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Cucumber Pickles.

Refrigerator Cucumber Pickles