tag:blogger.com,1999:blog-15719893695631581012024-03-13T03:36:03.131-07:00Upbeet LivingHealthy. Whole. Organic. Local. Meat Free. Gluten Free. Yummy. Happy.Unknownnoreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1571989369563158101.post-31857094943996415642012-08-14T13:06:00.000-07:002012-08-14T13:06:15.032-07:00Heirloom Tomato Salad<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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I've been terribly slack in posting recipes recently, so sorry about that! While I love everything summer, I have found myself so busy with cooking, canning and trying to find ways to use all the amazing food I've had recently. But this tomato salad adapted from <a href="http://www.101cookbooks.com/archives/heirloom-tomato-salad-recipe.html" target="_blank">101Cookbooks</a> was wonderful and I wanted to be sure to post it while tomatoes are still in season. <br />
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One of these days I'll get back to posting health facts! But for today, all I have to say is that tomatoes are full of lycopene and are very good for you so eat a lot! And actually, cooked tomatoes have more lycopene than raw ones, so you're getting your fill with this recipe!</div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>2 pounds (a mix of small heirlooms & cherry tomatoes), halved</li>
<li>1/4 cup grapeseed oil</li>
<li> tablespoon brown sugar or maple syrup</li>
<li>couple pinches of fine grain sea salt</li>
<li>1/3 cup toasted almond slices</li>
<li>2 tablespoons capers, fried in a bit of oil</li>
<li>6 oz good mozzarella, torn into chunks</li>
<li>a handful of torn lettuce leaves</li>
<li>generous drizzle of lemon olive oil or chive oil (I used regular olive oil and it was just fine)</li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">Nothing is better than homegrown heirloom tomatoes. Yum!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tossed in oil, maple syrup and salt and ready for baking.</td></tr>
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<div style="font-family: Georgia,"Times New Roman",serif;">
1. To start, you're going to roast about 1/2 of the tomatoes, preferably a mix of cherry and heirlooms. Preheat the
oven to 350°F, and adjust the oven rack to the top third of the
oven. Toss the tomatoes you will be roasting gently (but well) in a bowl
along with the grapeseed oil, sugar, and salt. </div>
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<tr><td class="tr-caption" style="text-align: center;">Roasted tomatoes</td></tr>
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2. Arrange them in a single
layer, cut side up, on a rimmed baking sheet. Bake, without stirring,
until the tomatoes shrink a bit and start to caramelize around the
edges, 45 to 60 minutes. Set aside to cool.</div>
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3. When ready to serve, gently toss the roasted and raw tomatoes with a
bit of chive or lemon oil, most of the almonds, the capers, the
mozzarella, and the lettuce. Taste and season with a bit more salt if
needed. Serve topped with the remaining almonds, and any herb flowers
you might have.</div>
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<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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*To make chive oil, use a food processor to puree 1/4 cup chopped
chives with 1/2 cup good olive oil. Stir in another 1/4 cup
finely chopped chives by hand. Season with sea salt to taste. I omitted this step and it was still super tasty!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-31424313548583774332012-07-27T12:30:00.002-07:002012-07-27T12:32:23.291-07:00Lemon Cucumber Tofu Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uujcFGZTBNpnMvHB-pQsLGkET9BZ-9__gtjenTrx3s4-VDc2vaTJ6rpImM8qLOSJqwhP7NB9OQUSOk625DTI9OoliQx1GsEMCubx-HYPWCQMkVzmWdtg1tw7oEdDRLYN_fmqn9BqyFFE/s1600/DSC_0875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uujcFGZTBNpnMvHB-pQsLGkET9BZ-9__gtjenTrx3s4-VDc2vaTJ6rpImM8qLOSJqwhP7NB9OQUSOk625DTI9OoliQx1GsEMCubx-HYPWCQMkVzmWdtg1tw7oEdDRLYN_fmqn9BqyFFE/s320/DSC_0875.JPG" width="320" /></a></div>
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One thing I really love about having a garden is that I can grow all sorts of cool heirloom plants that I can't find at the grocery store or many farmers markets. One of my favorite veggies in my garden is lemon cucumbers. They are these precious little cucumbers that have the coloring of a lemon and are shaped kind of like a small apple. They taste a bit different than regular cucumbers, but aren't lemony at all as you would imagine. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BlvPx7h4aqRKCysA2viUEc4Pp2TqLxKmuT5Lh1xcVRmTlOmqM5WUw49d9wObL3vU-G4DD2g09ayiUltcY5Ni9GjMUApNvAZ-oGUEEAPum2lOCqRlEAqqRD38zyDypCg-Jk7G7-pPcwHK/s1600/DSC_0864.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BlvPx7h4aqRKCysA2viUEc4Pp2TqLxKmuT5Lh1xcVRmTlOmqM5WUw49d9wObL3vU-G4DD2g09ayiUltcY5Ni9GjMUApNvAZ-oGUEEAPum2lOCqRlEAqqRD38zyDypCg-Jk7G7-pPcwHK/s320/DSC_0864.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look how cute they are!</td></tr>
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I didn't have to look much further than one of my favorite cooking blogs, 101 Cookbooks, to find a great recipe for my lemon cucumbers. <a href="http://www.101cookbooks.com/archives/lemon-cucumber-tofu-salad-recipe.html" target="_blank">This recipe</a> caught my eye, and has been a hit in my house all summer (I have had a ton of lemon cucumbers!). You could easily substitute regular cucumbers if you would like. Definitely give a lemon cucumber a taste if you can find them!</div>
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<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>2 (or more) lemon cucumbers, quartered then sliced into 1/4 inch thick slices</li>
<li>1 handful of fresh dill (about 2/3 cup loosely packed)</li>
<li>1/4 cup extra virgin olive oil</li>
<li>1/4 cup fresh lemon juice</li>
<li>2 big pinches of salt</li>
<li>8 ounces extra firm tofu</li>
<li>1/4 cup toasted pine nuts or slivered almonds</li>
<li>1/2 of a large, ripe avocado</li>
</ul>
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1. Toss the cucumbers, dill, olive oil, lemon juice and salt together in
a medium bowl. Let sit for at least 20 minutes tossing gently once or
twice along the way.</div>
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2. In the meantime, cook the tofu. Cook the tofu and a pinch of salt in
well-seasoned skillet until the tofu is firm, golden, and bouncy. Set aside.</div>
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3. Just before serving cut the avocado into cubes. </div>
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4. Spoon the cucumbers out of the lemon-olive oil mixture into a large
salad bowl. Add half of the remaining dressing, the tofu, and half of
the nuts. Gently toss. Taste. Add more dressing or salt if you
like. Sprinkle the avocado across the top of the salad and gently toss
once or twice to distribute it throughout the salad. Serve topped with
the remaining pine nuts.</div>
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<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1571989369563158101.post-10221574027502110082012-07-25T12:16:00.001-07:002012-07-25T12:16:02.421-07:00Vegetable Tian<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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I'm sure some of you have seen <a href="http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html" target="_blank">this</a> recipe on Pinterest. I do a lot of pinning, but I don't usually get around to making/doing anything I pin. But for once, I actually did make something so I was really excited when it turned out so well! It looked like it might be somewhat complicated because of how pretty it looked, but it was actually relatively simple to make and put together. </div>
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The original recipe called for parmesean cheese, but my husband was the one that went to the grocery store and he came home with mozzarella and pecorino romano because he says he likes that better. Of course, you can substitute the type of cheese, but the pecorino romano gave it a very interesting taste. The original recipe also calls for dried thyme, but I love the way the fresh rosemary and thyme tasted in this dish. I think I may give basil a try when I make it next time (husband really enjoyed it, will be making it again for sure!).<br />
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<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>2 tbsp grapeseed oil (divided)</li>
<li>1 large sweet yellow onion, diced</li>
<li>3 cloves of garlic, minced</li>
<li>1-2 potatoes, unpeeled</li>
<li>1 zucchini</li>
<li>1 yellow squash</li>
<li>3 large Roma tomatoes (or one regular tomato creatively sliced)</li>
<li>Salt, freshly cracked black pepper, to taste</li>
<li>Fresh thyme & rosemary, to taste</li>
<li>1/2 cup of grated mozzarella & pecorino romano cheese</li>
</ul>
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1. Preheat the oven to 375 degrees.</div>
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2. Heat 1 tbsp of grapeseed oil in a large skillet over medium
heat. Once hot, add the onions and saute until translucent, about 8
minutes. Add the garlic and cook for another 60 seconds. Spread the
onion mixture on the bottom of the baking dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4cKehFL24r9hDyL6ubmpdMLSnVreVBz0FdIMVbxEQiIyClYLhmTt718on4KWqYpsKCMfek-SOKhXi5HgrTJQeyZoQhj16dMoNvzMFvmJWbauasf6azqbWL_w5Cd5YxzT8edX_puM4byF/s1600/DSC_0962.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4cKehFL24r9hDyL6ubmpdMLSnVreVBz0FdIMVbxEQiIyClYLhmTt718on4KWqYpsKCMfek-SOKhXi5HgrTJQeyZoQhj16dMoNvzMFvmJWbauasf6azqbWL_w5Cd5YxzT8edX_puM4byF/s320/DSC_0962.JPG" width="320" /></a>3. Slice
the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.
Layer them alternately in the dish on top of the onions and garlic, fitting them
tightly into a spiral, making only one layer. Season with sea salt,
black pepper, thyme and rosemary. Drizzle the last tablespoon of oil over the top. </div>
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</div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZezCYSCaetSx5BcrBM0gbuRI0nfxbaBFL-6Zxh97KKjH20KqHl6gIRI7PID_46MxK86scdn7nCt_GJC2Eksh1kuWnDwPqPSRjt5mmRtXOqUjDJDI7RA31TRfWsgiKr4pj0q_NDBcoOIAL/s1600/DSC_0963.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZezCYSCaetSx5BcrBM0gbuRI0nfxbaBFL-6Zxh97KKjH20KqHl6gIRI7PID_46MxK86scdn7nCt_GJC2Eksh1kuWnDwPqPSRjt5mmRtXOqUjDJDI7RA31TRfWsgiKr4pj0q_NDBcoOIAL/s320/DSC_0963.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
4. Cover
the dish with tin foil and bake for 35 minutes, or until the potatoes
are tender. Uncover and sprinkle the cheese on top and bake for
another 25-30 minutes or until browned. Enjoy. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWt0z5IeAFRDiQmpSiHg2UHZgt8wU6z88oxfbGlaZHqfbGE_ZIKsiSrd1tet5jYsDe5RXgdd_oVtXUZpLXWaRjwT9D_VBwvw3GK1TIWHd19oTD-6GpWNFwG5Eh2eyhgv5QhqODAw1Hjrze/s1600/DSC_0966.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWt0z5IeAFRDiQmpSiHg2UHZgt8wU6z88oxfbGlaZHqfbGE_ZIKsiSrd1tet5jYsDe5RXgdd_oVtXUZpLXWaRjwT9D_VBwvw3GK1TIWHd19oTD-6GpWNFwG5Eh2eyhgv5QhqODAw1Hjrze/s320/DSC_0966.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It looked so pretty!</td></tr>
</tbody></table>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-16061248378806285232012-07-24T12:14:00.000-07:002012-07-24T12:14:20.682-07:00Eggplant Parmesan<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy832vI0E2GFTxrVRQ4qaNOAG1vPgk8jNp-tZNRDtrLMi2nXQ5Uuh5mfwqJ5CYF1KHmMHHJaIpMtFASXrIj10WXiNmKkcHx59-6kSvOlHGO3NSGgiQUOGCCVJ7DLjfGXaNgEDuo9i_m4PM/s1600/DSC_0952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy832vI0E2GFTxrVRQ4qaNOAG1vPgk8jNp-tZNRDtrLMi2nXQ5Uuh5mfwqJ5CYF1KHmMHHJaIpMtFASXrIj10WXiNmKkcHx59-6kSvOlHGO3NSGgiQUOGCCVJ7DLjfGXaNgEDuo9i_m4PM/s320/DSC_0952.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
Here's a healthier take on eggplant parmesan.....well I should say eggplant mozzarella because that's all I had in the fridge. I'm sure almost any cheese would be good with this dish though. A combination of mozzarella and parmesan would be worth a try for sure! </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
The measurements below are really just suggestions....I used as much eggplant, tomato and basil as I could until I filled the baking dish up. I actually made it even easier than the <a href="http://veganorange.blogspot.com/2011/07/eggplant-parm.html" target="_blank">original recipe</a>, so there are plenty of things you can do to make this recipe good!<br />
</div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>2 tablespoons grapeseed or olive oil</li>
<li>2 garlic cloves, pressed</li>
<li>2 small eggplants, cut into 1/4 inch slices</li>
<li>3 tablespoon minced fresh basil</li>
<li>2 medium tomatoes, thinly sliced</li>
<li>1/2 cup fresh mozzarella cheese</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<b><span style="font-size: large;">----</span></b><br />
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrNeXGwRopgCK57uxj3vSIO70PalxrEcFJ-cbO63n8XrZ1tLxuq4_YDMPMaBaZMvrIUpjJxNDGIH1W8YJV09v1dU6EDyTwSFZVE1e1Gwo3YaeaMBJOwwpdKM48sfg-OBeCwSUFXsY7UxP/s1600/DSC_0942.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrNeXGwRopgCK57uxj3vSIO70PalxrEcFJ-cbO63n8XrZ1tLxuq4_YDMPMaBaZMvrIUpjJxNDGIH1W8YJV09v1dU6EDyTwSFZVE1e1Gwo3YaeaMBJOwwpdKM48sfg-OBeCwSUFXsY7UxP/s200/DSC_0942.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be baked!</td></tr>
</tbody></table>
1. Combine oil and garlic; brush over both sides of eggplant slices. Place
on a greased baking sheet. Bake at 425 for 15 minutes; turn.
Bake 5 minutes longer or until golden brown. Cool on a wire rack. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; font-family: Georgia,"Times New Roman",serif; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lPXDhrExAtWulIIkayJg2bRFpyjlDCcsUpKq39KLwmMWAbOHoBfGcTLVqrbSphZK0oT64MbfX5hW0eGU8LUuqhAfa_nyeoYe-76OMYUI2AMK8dhF9cW72pfFYI0HRAhYSXQE7x5EGrmN/s1600/DSC_0946.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lPXDhrExAtWulIIkayJg2bRFpyjlDCcsUpKq39KLwmMWAbOHoBfGcTLVqrbSphZK0oT64MbfX5hW0eGU8LUuqhAfa_nyeoYe-76OMYUI2AMK8dhF9cW72pfFYI0HRAhYSXQE7x5EGrmN/s200/DSC_0946.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh eggplants, tomato and basil...yum</td></tr>
</tbody></table>
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2. Place
half of the eggplant in a greased 1-qt. baking dish. Arrange tomato slices over top. Sprinkle with half
of the basil and half of the cheese. Continue layering eggplant, tomato and basil and then top with cheese. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3. Cover and bake at 350 degrees for 20 minutes. Uncover;
bake 5 minutes longer or until the cheese is melted. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sOuRYgmtnAEd-XZ6qbBxEdu208pSlMF4RganCysocpsfz7oquYBZQTWNh4_qIYhR_SD3VSBROF93_5iC1lFuuk0kvUBrwTLH5yzhXc-b13qdudlT0scx4iJXbzICu593Ldg1Ob0BHqR8/s1600/DSC_0947.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sOuRYgmtnAEd-XZ6qbBxEdu208pSlMF4RganCysocpsfz7oquYBZQTWNh4_qIYhR_SD3VSBROF93_5iC1lFuuk0kvUBrwTLH5yzhXc-b13qdudlT0scx4iJXbzICu593Ldg1Ob0BHqR8/s200/DSC_0947.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven</td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-Mv2VrSWYgGbLbPvYZ8LiY0Igf5f3if4K99Z5FLwmZ8z4Tsu0JayEOM2aE969o1MIl_VqgHhP-ebjsKbUWoAZtDnNY-3YKTmgOQLWzryUD4hruZHnSWDuGi4tCJMd5rAWghjQ2WMSG2q/s1600/DSC_0949.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-Mv2VrSWYgGbLbPvYZ8LiY0Igf5f3if4K99Z5FLwmZ8z4Tsu0JayEOM2aE969o1MIl_VqgHhP-ebjsKbUWoAZtDnNY-3YKTmgOQLWzryUD4hruZHnSWDuGi4tCJMd5rAWghjQ2WMSG2q/s320/DSC_0949.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product</td></tr>
</tbody></table>
<br /></div>
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<br /></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-68323116779625438362012-07-23T12:38:00.003-07:002012-07-23T12:38:58.252-07:00Tomato, Basil and Sweet Corn Soup<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvDSibTNUH9HVtG58CwKBEt6pXb-Q5HiqB9Nuy7pHHQngR6pkT9NpLbjEmZ0iFOrmB50iW3pJ_b5t6-Xq4PTFzFtsgsRVLIIorMfIxbcHklyKnuVf2noqx6lFgPIWvqbRBmEU9OtdLY4Y/s1600/DSC_0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvDSibTNUH9HVtG58CwKBEt6pXb-Q5HiqB9Nuy7pHHQngR6pkT9NpLbjEmZ0iFOrmB50iW3pJ_b5t6-Xq4PTFzFtsgsRVLIIorMfIxbcHklyKnuVf2noqx6lFgPIWvqbRBmEU9OtdLY4Y/s320/DSC_0957.JPG" width="320" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
This soup tastes like summer and made me really happy because I love summer and all the fruits and vegetables that come along with it! Plain and simple....summer is the best time of the year. It makes me sad that soon tomatoes and corn will be out of season because I think I could make this soup every week. It was that good. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
At first I was skeptical at how it would turn out, because I decided not to use vegetable consomme like the <a href="http://barefootandcooking.com/2011/06/tomato-basil-and-sweet-corn-soup/" target="_blank">original recipe</a> calls for. Sticking with my not eating food from a package rule, I just added plenty of salt and pepper to my broth and it was fine. This is a super easy and healthy soup that is sure to please just about anyone!</div>
<ul class="ingredients" style="font-family: Georgia,"Times New Roman",serif;">
<li class="ingredient">1 tbsp grapeseed oil</li>
<li class="ingredient">1 large sweet onion, diced</li>
<li class="ingredient">4 gloves garlic, diced</li>
<li class="ingredient">4 tomatoes</li>
<li class="ingredient">2 ears corn, husked and shucked</li>
<li class="ingredient">2 tbsp fresh basil (or more)</li>
<li class="ingredient">3 cups water</li>
<li class="ingredient">plenty of salt and pepper to taste</li>
</ul>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: large;"><b>----</b></span> </div>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
1 Heat oil in a large pot over medium flame. Add onions and cook 6-8 minutes or until translucent.</div>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
</div>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
2. Meanwhile, bring a second pot full of water to
boil. Drop tomatoes in and cook for 90 seconds or until the skins begin
to peel off the tomatoes. Immediately plunge into a bowl of ice water.
The skins should peel right off. Discard skins. Chop tomatoes.</div>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
</div>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif; text-align: left;">
3. Add garlic to onions and stir for 1 minutes.
Stir in tomatoes, corn, and basil. Add water and bring to a boil. Add plenty of salt and pepper, reduce to a simmer and cover. Cook for 30 minutes.</div>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
</div>
<div class="instructions" style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtzlgabaeEdyKhuZz2ZQ5YFx_qD8mTABwehsye5eFmlMS0BYrmqWhwZ3JuDKVbh_2ka3eLExyf6mtXqyB8DhhvHw4IavPJvbVraEkC9uqZVXqamxJAOYBl6yXn0hbplhNu_PR6o7SVsku/s1600/DSC_0954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtzlgabaeEdyKhuZz2ZQ5YFx_qD8mTABwehsye5eFmlMS0BYrmqWhwZ3JuDKVbh_2ka3eLExyf6mtXqyB8DhhvHw4IavPJvbVraEkC9uqZVXqamxJAOYBl6yXn0hbplhNu_PR6o7SVsku/s320/DSC_0954.JPG" width="320" /></a></div>
<br />
4. Using an immersion blender, puree soup leaving
small bits of corn whole for texture. Taste and adjust seasoning as needed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaDIErfanRNNRh9gcQeuMSPI5q-4OTLCkGXUUXzWv3BwLOr1Vm3tFiP64xAjZQTf1HJlSSauJm8ko-2G5OAo37dbWUPzAAUgHge2R-YbkemNhK392wNiVH55XXMMCKtgJAPUdT5UDVe1X/s1600/DSC_0956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaDIErfanRNNRh9gcQeuMSPI5q-4OTLCkGXUUXzWv3BwLOr1Vm3tFiP64xAjZQTf1HJlSSauJm8ko-2G5OAo37dbWUPzAAUgHge2R-YbkemNhK392wNiVH55XXMMCKtgJAPUdT5UDVe1X/s320/DSC_0956.JPG" width="320" /></a></div>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-70360419107455104322012-07-17T11:54:00.003-07:002012-07-17T11:54:34.981-07:00Shaved Fennel Salad<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorfp5BtI56yxDSsaFuDbryf0cTLgkj1yW6ecAddlxo9apbkqwy4m6WYB6K9fl9_DzuPAirxwWuUyc1wBhIhPo8902hcbQnYvy0B_AgzU2Ca654du-Kvkay1CEOFC2jNVuH1UqAUpMuGsn/s1600/DSC_0582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorfp5BtI56yxDSsaFuDbryf0cTLgkj1yW6ecAddlxo9apbkqwy4m6WYB6K9fl9_DzuPAirxwWuUyc1wBhIhPo8902hcbQnYvy0B_AgzU2Ca654du-Kvkay1CEOFC2jNVuH1UqAUpMuGsn/s320/DSC_0582.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Another solid salad from 101cookbooks! I've been wanting to make <a href="http://www.101cookbooks.com/archives/shaved-fennel-salad-recipe.html" target="_blank">this</a> recipe for a while, but due to my fear of the mandolin slicer, I have been putting it off. Because even the sight of the mandolin makes
me cringe, my sweet husband sliced the fennel and zucchini for me. I
was also on a cooking rampage the night I made this, therefore I forgot to take a lot of pictures (sorry!). I also have to confess that I made this a while back...but June was a crazy month and I got behind on blogging. The fennel in my garden are ready to be harvested, so I figured now was a good time to post this recipe since I have fennel and a ton of dill that I've been using for pickles. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>2 medium-large zucchini, sliced into paper thin coins</li>
<li>2 small fennel bulbs, trimmed and shaved paper-thin</li>
<li>2/3 cup loosely chopped fresh dill</li>
<li>1/3 cup fresh lemon juice, plus more if needed</li>
<li>1/3 cup extra virgin olive oil, plus more if needed</li>
<li>sea salt</li>
<li>4 or 5 generous handfuls arugula</li>
<li>Honey, if needed</li>
<li>1/2 cup pine nuts or almonds, toasted</li>
<li>1/3 cup feta cheese, crumbled</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<span style="font-size: large;">----- </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1. Combine the zucchini, fennel and dill in a bowl and toss with the
lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for
20 minutes, or up to an hour.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeb4x5qnRB3ay0x8HXVhU9TWrlt1Li6Tae2uINDyMSxKHD4VMv9PtVNW2wt8A07NAYcQsUIX6cQnkj-PNN6-Nd2BV3x5-bB1rW2TBDVMGCvrhMiopJ_IYGsBn1ppjdtkDY6aAfNxpVX-n/s1600/DSC_0577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeb4x5qnRB3ay0x8HXVhU9TWrlt1Li6Tae2uINDyMSxKHD4VMv9PtVNW2wt8A07NAYcQsUIX6cQnkj-PNN6-Nd2BV3x5-bB1rW2TBDVMGCvrhMiopJ_IYGsBn1ppjdtkDY6aAfNxpVX-n/s320/DSC_0577.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2. When you are ready to serve the salad, put the arugula in a large
bowl. Scoop all of the zucchini and fennel onto the arugula, and pour
most of the lemon juice dressing on top of that. Toss gently but
thoroughly. Taste and adjust with more of the dressing, olive oil, lemon
juice, or salt if needed. If the lemons were particularly tart, you may
need to counter the pucker-factor by adding a tiny drizzle of honey
into the salad at this point. Let your taste buds guide you. Serve
topped with almonds and feta.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-34612755451475298632012-07-12T13:21:00.002-07:002012-07-12T13:21:33.080-07:00Charred Corn Salad with Basil & Tomatoes<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED3DJa3_VczyOboKWc1C1CC7ds7WhgrIODdgUKG3ScCSyuNYn5VPn5Jt7df1EZo9ckDe-vtK5h3Z0EvpyNnFedUaLOiW0RJyHbbxRSZPejsl3yBWJ2mM0nfEs76Zjy7-mCa24ALzDqXDT/s1600/DSC_0900.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED3DJa3_VczyOboKWc1C1CC7ds7WhgrIODdgUKG3ScCSyuNYn5VPn5Jt7df1EZo9ckDe-vtK5h3Z0EvpyNnFedUaLOiW0RJyHbbxRSZPejsl3yBWJ2mM0nfEs76Zjy7-mCa24ALzDqXDT/s320/DSC_0900.JPG" width="320" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
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<div style="font-family: Georgia,"Times New Roman",serif;">
I just want to start by saying how much I love summer and the wonderful veggies that are available during this time of the year. I wish it could be summer all of the time! I've spent the better part of the past week canning/freezing so that I have some of this wonderful produce to enjoy in the winter months when I'm longing for summer. I saw <a href="http://www.bonappetit.com/recipes/2012/07/charred-corn-salad-with-basil-and-tomatoes" target="_blank">this</a> recipe in Bon Appetit magazine and thought it looked super tasty and incorporated lots of veggies that are in their prime season. Boy was it tasty! </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7j-hvIUvr-qeF000seOtzct8cE4EGOLkSHpcQANgstag6b5KeMHia5sLi4KTmorrM5gT9JWscmn9-hXVkelNComPhJTTB_zgLwrjPXnlHptMsTsWd8A_Elk-GsRRKEOmWEmJBHX2ojpL/s1600/DSC_0880.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7j-hvIUvr-qeF000seOtzct8cE4EGOLkSHpcQANgstag6b5KeMHia5sLi4KTmorrM5gT9JWscmn9-hXVkelNComPhJTTB_zgLwrjPXnlHptMsTsWd8A_Elk-GsRRKEOmWEmJBHX2ojpL/s320/DSC_0880.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The first onions that I have ever harvested from my garden! </td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
The thing I loved the most about making this dish is that everything in it came from less than five miles from my home (except I realized later that the lime wasn't local, boo). The corn and basil from the CSA, and the onion, tomato and thyme came from my garden. Something about being local makes it taste even better to me (and not to mention feel good about what I'm eating!).</div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
I halved this recipe and it still made quite a lot. This is the original recipe, but any variation of this would still be fine. </div>
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<div class="ingredient-set" style="font-family: Georgia,"Times New Roman",serif;">
<ul class="ingredients">
<li><span class="ingredient">
<span class="quantity">12</span>
<span class="name">ears of corn, husked</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">6</span>
<span class="unit">tablespoons</span>
<span class="name">olive oil, divided</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1</span>
<span class="unit">cup</span>
<span class="name">thinly sliced red onion</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">2</span>
<span class="name">large tomatoes, chopped</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1</span>
<span class="unit">cup</span>
<span class="name">(loosely packed) fresh basil leaves, large leaves torn</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1/3</span>
<span class="unit">cup</span>
<span class="name">(or more) fresh lime juice</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">2</span>
<span class="unit">tablespoons</span>
<span class="name">chopped fresh thyme </span>
</span></li>
<li><span class="ingredient">
<span class="name">Kosher salt, freshly ground pepper</span></span></li>
</ul>
</div>
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<b><span style="font-size: large;">----</span></b></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; font-family: Georgia,"Times New Roman",serif; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZUZt_wWGuP-qFiaAh7-vaFRILfpg9XJRExPo1mhUOkYkwEiTr-TuCGyi1ZLkSC2dLuGcrOsvrOyAOy2mhU6zY1WVrBTgelticU7WVJk7XZdwSsPnWbbHcE_GOKFnGrrpxDRhZZEToETB/s1600/DSC_0891.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZUZt_wWGuP-qFiaAh7-vaFRILfpg9XJRExPo1mhUOkYkwEiTr-TuCGyi1ZLkSC2dLuGcrOsvrOyAOy2mhU6zY1WVrBTgelticU7WVJk7XZdwSsPnWbbHcE_GOKFnGrrpxDRhZZEToETB/s320/DSC_0891.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn from the CSA on the grill</td></tr>
</tbody></table>
<div class="preparation instructions" style="font-family: Georgia,"Times New Roman",serif;">
<h3 style="font-weight: normal;">
<span style="font-size: small;">1. Build a medium-hot fire in a
charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil.
Grill, turning frequently, until corn is charred and heated through,
10-12 minutes. Remove from grill; when cool enough to handle, cut
kernels from cobs and transfer to a large bowl. </span></h3>
<h3 style="font-weight: normal;">
<span style="font-size: small;"> </span></h3>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uSXENl0OUBzCJvFpcuBhqIUyTRvb1GdEaMGcHMpHL0uc5Mxw2SgMkcLp31bs53CJUG0XCPR_GFp2f7KSiOuz1fM8n8r66C9ExZXlAYtIomGNyiWYttQ5DdNYJ_78wdtkg5CSrxU1ToT_/s1600/DSC_0887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uSXENl0OUBzCJvFpcuBhqIUyTRvb1GdEaMGcHMpHL0uc5Mxw2SgMkcLp31bs53CJUG0XCPR_GFp2f7KSiOuz1fM8n8r66C9ExZXlAYtIomGNyiWYttQ5DdNYJ_78wdtkg5CSrxU1ToT_/s320/DSC_0887.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of the ingredients except for the corn</td></tr>
</tbody></table>
<h3 style="font-weight: normal;">
<span style="font-size: small;">2. Place onion in a strainer and
rinse with cold water to mellow its flavor. Drain well. </span></h3>
<h3 style="font-weight: normal;">
<span style="font-size: small;"> </span></h3>
<h3 style="font-weight: normal;">
<span style="font-size: small;">3. Mix onion,
remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme
into corn. Season to taste with salt, pepper, and more lime juice, if
desired.</span></h3>
</div>
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<div class="preparation instructions" style="font-family: Georgia,"Times New Roman",serif;">
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-33642397920578712812012-07-10T08:06:00.000-07:002012-07-10T08:10:09.334-07:00White Bean Salad with Zucchini and Parmesean<div class="item-list" style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0krPY1ntrJXSirlYS5E4SeNV0wVAMqwORep70cynUG0FAygBRYE-nM8SJ52hzBlwd1tfY6nSkYOJslyR815SgDYYbi1PXpNpkcGEsxQqrd0hAm30i9_mZ0kn6t-7Egw_Jq6H8ToHd87v/s1600/DSC_0821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0krPY1ntrJXSirlYS5E4SeNV0wVAMqwORep70cynUG0FAygBRYE-nM8SJ52hzBlwd1tfY6nSkYOJslyR815SgDYYbi1PXpNpkcGEsxQqrd0hAm30i9_mZ0kn6t-7Egw_Jq6H8ToHd87v/s320/DSC_0821.JPG" width="320" /></a> </div>
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This is a good, simple recipe to prepare and enjoy during these hot days. I modified <a href="http://www.marthastewart.com/336476/white-bean-salad-with-zucchini-and-parme?center=276955&gallery=275750&slide=284284" target="_blank">this</a> recipe and think it turned out great. The original recipe calls for the veggies to be raw, but I decided I would rather cook them. So this can be a super simple recipe, I just chose to make it more complicated.</div>
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I also chose to make this recipe more difficult by cooking my own beans. I do not eat beans that come out of a can, and while it's more work to make them yourself, it's definitely worth it. Canned beans are soaked in not only a lot of sodium, but also highly toxic BPA. In addition to being a hormone disruptor and causing a slew of other health problems, BPA is now being linked to <a href="http://www.rodale.com/bpa-health-problems" target="_blank">brain cancer</a>. I strongly urge you to avoid canned goods whenever possible. Don't forget to soak your beans the night before, and then they only take an hour or less to cook, so it's not that much of an inconvenience. The recipe calls for cannellini beans, but my sweet husband accidentally bought cranberry beans instead. They turned out pretty well, so if you can find them, I definitely recommend them!</div>
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And while I'm on my anti-can goods soap box, remember to never buy pre-shredded cheese (it's full of chemicals and other crud like <a href="http://www.foodrenegade.com/would-like-some-wood-pulp-your-shredded-cheese/" target="_blank">wood pulp</a>!). Freshly grated cheese is awesome :)</div>
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<ul class="content-multigroup-group-ingredient">
<li class="ingredient first">1 1/2 pounds cannellini beans (or cranberry beans)</li>
<li class="ingredient">
3/4 pound zucchini (about 2-3 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal</li>
<li class="ingredient">
4 ounces green beans, trimmed and thinly sliced on the diagonal</li>
<li class="ingredient">1/2 cup fresh Parmesan cheese</li>
<li class="ingredient">
1/2 cup fresh basil leaves, torn</li>
<li class="ingredient">
Grated zest and juice of 2 lemons</li>
<li class="ingredient">
1 tablespoon olive oil</li>
<li class="ingredient">1 tablespoon grapeseed oil for cooking (or olive oil if you prefer)</li>
<li class="ingredient last">
Coarse salt and ground pepper</li>
</ul>
</div>
<div class="recipe-section instructions" style="font-family: Georgia,"Times New Roman",serif;">
<h2 style="text-align: center;">
<span style="font-size: large;">----</span></h2>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first last">
Soak beans overnight.</li>
<li class="step first last">When you are ready to start cooking, drain beans and add them to a pot of water with a pinch of salt. Bring to a boil. Depending on the type of bean you use, cook for 30 minutes to an hour.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L5UiIj5SwFrGxpr69pZWWi5jSR5pAqI5mygSX20r89iuBf2LOcb3PpUdasX63KVC9HrwfJwX-WnrwcMWHIbqcLcx9CzuXPLlaEcDpUPB-SrICt5v8SGZRNOiQ9moJTN4TD_X1ia7suZA/s1600/DSC_0796.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L5UiIj5SwFrGxpr69pZWWi5jSR5pAqI5mygSX20r89iuBf2LOcb3PpUdasX63KVC9HrwfJwX-WnrwcMWHIbqcLcx9CzuXPLlaEcDpUPB-SrICt5v8SGZRNOiQ9moJTN4TD_X1ia7suZA/s320/DSC_0796.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry beans ready to be cooked</td></tr>
</tbody></table>
3. Fill a medium size pot with water and bring to a boil (for blanching green beans).</div>
<div class="item-list">
</div>
<div class="item-list">
4. Chop zucchini and green beans.</div>
<div class="item-list">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPRtQPfw1tIRFUVmObGxVqGx1h9IsIO3iK_0GCgqU0-9IY9A4AMppklfBvbVss_BRNMy_8OAd5VUFvHhIqzOWNiWmYMGDmZGxPb8ZaQVWzj4mSEaJJHMklBtHowZgwb4DSKenBo2gT5md/s1600/DSC_0814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPRtQPfw1tIRFUVmObGxVqGx1h9IsIO3iK_0GCgqU0-9IY9A4AMppklfBvbVss_BRNMy_8OAd5VUFvHhIqzOWNiWmYMGDmZGxPb8ZaQVWzj4mSEaJJHMklBtHowZgwb4DSKenBo2gT5md/s320/DSC_0814.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beans from the CSA</td></tr>
</tbody></table>
<div class="item-list">
5. Add grapeseed oil to a skillet. Saute zucchini with salt and pepper for a few minutes. At the same time, add green beans to the pot of boiling water. Allow them to boil for a few minutes (depending on how crisp you want them, this can be anywhere from a minute to five or more). </div>
<div class="item-list">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEaBaiNTCQTjmZz8W6B9-ehqutuUoZVIGTg4yZgpHyfAWZmoPU-EuQs_o6B3BrQgGfzmxHhTWp_bfb0aaaU79OeQGxxczc5_uZz7xzc7Xw6pC9Kly3t2PFMN0LXm8Fx8fDmbqC1zisALk/s320/DSC_0813.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini from the CSA also</td></tr>
</tbody></table>
<div class="item-list">
6. Drain cannellini beans and green beans. Run cold water over the beans to stop them from cooking further. <br />
<br /></div>
<div class="item-list">
</div>
<div class="item-list">
7. In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,
and oil; season with salt and pepper. Toss to combine.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhtdCaHKWOff8jLOo_kIjrE4sIwduZ0GPYy-ONuyqJ0iAW2M6wSnvBLWCBx4BnwnAtSViLLIWzuQWcF45Syxmzeig9E8v-YPFZuO5hbbEG0EhE6rimllJOp7T1N5Gw7rvihMxNQn0cI7C/s1600/DSC_0819.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhtdCaHKWOff8jLOo_kIjrE4sIwduZ0GPYy-ONuyqJ0iAW2M6wSnvBLWCBx4BnwnAtSViLLIWzuQWcF45Syxmzeig9E8v-YPFZuO5hbbEG0EhE6rimllJOp7T1N5Gw7rvihMxNQn0cI7C/s320/DSC_0819.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product</td></tr>
</tbody></table>
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-18765808225652434572012-07-06T07:30:00.001-07:002012-07-06T07:32:16.727-07:00Blueberry & Peach Gazpacho<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2jq6rgEbw0yzzJ3Wr9gL8XU0fJGlGSD5weolxVxgfQolOr0AF4PwJwCMs6FIMhsYNd2mY0f3FKG106bDjYkpMhDdmZjK_Z8g5fVe049kYJJbyKBd0kLo6GreTIgSXPIK9hhcfj_nhhC6/s1600/DSC_0781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2jq6rgEbw0yzzJ3Wr9gL8XU0fJGlGSD5weolxVxgfQolOr0AF4PwJwCMs6FIMhsYNd2mY0f3FKG106bDjYkpMhDdmZjK_Z8g5fVe049kYJJbyKBd0kLo6GreTIgSXPIK9hhcfj_nhhC6/s320/DSC_0781.JPG" width="320" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
I thought I'd mix it up and throw a dessert recipe out there for you guys. I love dessert, but try not to make it often. But my husband loves sweets, so I thought this would be a nice treat. I saw <a href="http://www.bonappetit.com/recipes/2012/07/mixed-berry-gazpacho-with-basil" target="_blank">this</a> recipe in Bon Appetit magazine and wanted to give it a try. I have a plethora of blueberries right now, and also picked up some fresh peaches that I thought would go well with the berries. The original recipe doesn't call for peaches, but I thought they were fantastic. The original recipe also calls for olive oil to drizzle and pepper, which I omitted and still found it super tasty! And as per usual for me, I didn't exactly follow the measurements (I used half a lemon, half a lime and half an orange and added more sugar until it was sweet enough for me. You really can't mess this recipe up, so use whatever amounts you like.).</div>
<div class="ingredient-set" style="font-family: Georgia,"Times New Roman",serif;">
<ul class="ingredients">
<li><span class="ingredient"><span class="quantity">2 </span><span class="unit">cups </span>blueberries</span></li>
<li><span class="ingredient">2 cups peaches <span class="name"></span>
</span></li>
<li><span class="ingredient">
<span class="quantity">2</span>
<span class="unit">tablespoons</span>
<span class="name">sugar</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name">fresh orange juice</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name">finely grated lemon zest</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name">lemon juice</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name">fresh lime juice</span>
</span></li>
<li><span class="ingredient">
<span class="quantity">1</span>
<span class="name">sprig basil, torn into pieces, plus small leaves for garnish</span>
</span></li>
<li><span class="ingredient">
<span class="name">Vanilla ice cream</span>
</span></li>
</ul>
</div>
<div class="preparation instructions" style="font-family: Georgia,"Times New Roman",serif;">
<h3 style="text-align: center;">
<span style="font-size: large;">----</span></h3>
<h3 style="font-weight: normal;">
<span style="font-size: small;">1. Combine first 7 ingredients and
basil sprig in a medium heatproof bowl; toss to coat. Place over a large saucepan of simmering water; cook for
10 minutes. </span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrUIKoXGl61WfnBKbbxLmomgnn5MasGWM0OZSQlxOi1xHOo9rSYNY0phGjc6A2KLDsXadqk4A0x2FF_46bMwaS3Poj3nMPZHWy8zQyOfvtAtSU8XyFMPVXafcYbZNPj1mSPJEdGp2cZ-r/s1600/DSC_0780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrUIKoXGl61WfnBKbbxLmomgnn5MasGWM0OZSQlxOi1xHOo9rSYNY0phGjc6A2KLDsXadqk4A0x2FF_46bMwaS3Poj3nMPZHWy8zQyOfvtAtSU8XyFMPVXafcYbZNPj1mSPJEdGp2cZ-r/s320/DSC_0780.JPG" width="320" /></a></div>
<h3 style="font-weight: normal;">
<span style="font-size: small;">2. Let cool for 15 minutes. Chill until cold, about 4 hours. <i>(Note: Berry gazpacho can be made 1 day ahead. Keep chilled.</i><span class="instructions"></span>) </span></h3>
<h3 style="font-weight: normal;">
<span style="font-size: small;">3. Divide fruit and juices among bowls; garnish with basil leaves and top with a scoop of ice cream.</span></h3>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1571989369563158101.post-39975554207372377352012-07-05T11:58:00.004-07:002012-07-05T11:58:54.249-07:00Roasted Veggie, Quinoa, Millet & Arugula Salad<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVwfSVyJLC2yAC15hNqR94dxIeWKYpBhN3CNk8VCHURGEIBwh5rOU604kcWGUxMkUFzOITKo_ywJtAUroBYTK4xbG9TTrDqg7KFZufoZAQfP-JIUbDfjC7m5YgnhLqepW9_b31Pb4PinR/s1600/DSC_0762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVwfSVyJLC2yAC15hNqR94dxIeWKYpBhN3CNk8VCHURGEIBwh5rOU604kcWGUxMkUFzOITKo_ywJtAUroBYTK4xbG9TTrDqg7KFZufoZAQfP-JIUbDfjC7m5YgnhLqepW9_b31Pb4PinR/s320/DSC_0762.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
This recipe is adapted from a recipe I found on <a href="http://goodthingsgrow.com/roasted-veggie-quinoa-millet-arugala-salad/" target="_blank">Good Things Grow</a>, another great blog I've discovered! I substituted many of the vegetables the recipe suggests for whatever I had in the fridge from the CSA. I replaced the sweet potato with a regular potato (which I thought would be bland, but my husband said the potatoes were his favorite part of the whole dish). I used beets to add some sweetness, and then awesome purple and orange carrots I had gotten from the CSA a few weeks ago. They were so pretty :)</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
I realize millet may be hard to find for a lot of you, so this would be fine if you use all quinoa. For those of you close to a Whole Foods, they have millet in the bulk section (quinoa too). </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<i>for the salad</i></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>1 bunch carrots, sliced</li>
<li>2 potatoes, washed and sliced </li>
<li>3 beets, roasted and chopped </li>
<li>2 tablespoons grapeseed oil (or olive oil)</li>
<li>salt and pepper</li>
<li>1/4 cup millet</li>
<li>1/4 cup quinoa</li>
<li>1 cup water</li>
<li>1 bunch arugula, washed and trimmed</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<i>for the dressing</i></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>juice of a lime</li>
<li>2 tablespoons balsamic vinegar</li>
<li>4 cloves of garlic, finely chopped</li>
<li>1/4 cup olive oil</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon black pepper</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<b><span style="font-size: large;">----</span></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1. Heat oven to 425F.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2. Wash beets (and cut tops off if necessary). Wrap the beets in foil, sprinkle with grapeseed oil and roast until fork
tender (45-60 minutes).<br />
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3. Chop the carrots and potatoes and place on a large rimmed baking sheet lined with parchment paper.
Drizzle with the 2 tablespoons grapeseed oil, season with salt and pepper.
Toss with your hands until everything is well coated, then place in the
oven for 30-35 minutes or until just tender, stirring half way through.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCi1gmn0R-1bs3vHfdAfmPWRQW_x5qeJN6z_7Dyg89jM98-ivXZv6Z2fGAMK2fgbyIazXT_0hnVe43tD3WpVzRRYZFPYXTNBOKE3S47KP07OyZf7sGz6moGIr6xOhHJRpdnbJGX-Qpx17/s1600/DSC_0751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCi1gmn0R-1bs3vHfdAfmPWRQW_x5qeJN6z_7Dyg89jM98-ivXZv6Z2fGAMK2fgbyIazXT_0hnVe43tD3WpVzRRYZFPYXTNBOKE3S47KP07OyZf7sGz6moGIr6xOhHJRpdnbJGX-Qpx17/s320/DSC_0751.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Awesome carrots before they were chopped</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3W7L6FiECrsHlAOJdHK2oAAoNQ4JUdCfhqnvesPGCUGpWxULNq1amLGAk3yuFuh_M96t9Vx8wRozeGW_tdL2-PmnObk8u7oM_fLRZjSiVEu1-p2UQC1lTji4BFXBBweZC7nKDEgiJ00B5/s1600/DSC_0752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3W7L6FiECrsHlAOJdHK2oAAoNQ4JUdCfhqnvesPGCUGpWxULNq1amLGAk3yuFuh_M96t9Vx8wRozeGW_tdL2-PmnObk8u7oM_fLRZjSiVEu1-p2UQC1lTji4BFXBBweZC7nKDEgiJ00B5/s320/DSC_0752.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm obsessed with these purple and orange Clemson carrots I got from the CSA (ok, they aren't really called Clemson carrots, but I have decided that is the best name for them).</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimE8RvVg4sAQ4RfWMZP1Z0XBF5TAaL8DQruz0j7RW9wlOA2lRdN8RTnb-SyEkWIqX0ZOPPOTl6YskAqtoqh2qPU89l8k_NZvrZCSbDasHlDEks-6IR58QJva_m3oYkdocuTt6m2Zu1vWpS/s1600/DSC_0756.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimE8RvVg4sAQ4RfWMZP1Z0XBF5TAaL8DQruz0j7RW9wlOA2lRdN8RTnb-SyEkWIqX0ZOPPOTl6YskAqtoqh2qPU89l8k_NZvrZCSbDasHlDEks-6IR58QJva_m3oYkdocuTt6m2Zu1vWpS/s320/DSC_0756.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for baking!</td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
4. In the meantime, rinse and drain the millet and quinoa. Place in a
small sauce pan and add the water. Bring everything to a boil, then
cover and reduce to a simmer for about 15 minutes. Use a fork to fluff
up and check for doneness. Set aside to cool slightly.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
5. In a small bowl whisk together the lime juice, balsamic vinegar, and
garlic. Slowly drizzle in the olive oil, whisking as you go. Stir in the
salt and pepper.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
6. When the beets are finished roasting, remove the skins and chop. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
7. Place all the veggies and the millet/quinoa mix into a large serving bowl and
toss together. Pour in the dressing and toss so everything gets well
coated. Serve over arugula with extra lime wedges if you wish.<br />
<br />
<span style="font-size: large;"><b>Health Benefits</b></span><br />
<br />
<b>Millet </b>- Many of you may not have heard of millet before, but it is an awesome gluten-free grain! It protects your heart, lowers diabetes risk and helps to prevent gallstones. Read more <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53" target="_blank">here</a>. <br />
<br />
<b>Quinoa </b>- This is also another gluten free grain that is very healthy for you! It is full of nutrients and is a complete protein source (unlike most grains). It also has more calcium than most grains. More on quinoa <a href="http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice" target="_blank">here</a>.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-57234495921890628992012-07-03T07:00:00.000-07:002012-07-03T07:00:15.902-07:00Spicy Zucchini Frittata<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SAVFudFfcv0odJ6IlM6Q53oizXjM7LDIUxCyZlyvHMjgllkw0Oz-6laAm3KCknBGrihRm8MtwtO02t3oOEwPZm28Y_no6x_PfM9HpulM2f55PEvFRCB73yXWMZz0Iggywb-d_jsd8wHY/s1600/DSC_0793.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SAVFudFfcv0odJ6IlM6Q53oizXjM7LDIUxCyZlyvHMjgllkw0Oz-6laAm3KCknBGrihRm8MtwtO02t3oOEwPZm28Y_no6x_PfM9HpulM2f55PEvFRCB73yXWMZz0Iggywb-d_jsd8wHY/s320/DSC_0793.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note: Don't forget to put oil your skillet or it will burn and stick like mine did.</td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
I really enjoy <a href="http://www.wholeliving.com/" target="_blank">Whole Living</a> magazine. It's a great resources for all sorts of interesting and useful information, including great recipes. I saw <a href="http://www.wholeliving.com/180971/spicy-zucchini-frittata" target="_blank">this</a> recipe in the latest issue and thought I would give it a try. I've been using a lot more animal products than I would like recently, but it's sort of a compromise since no one else I cook for is interested in trying to be vegan. So while I won't budge on meat, I do cook with cheese and eggs every once and a while (ok, I always cook with cheese...I love cheese!). </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
In addition to the zucchini the recipe calls for, I also threw in some pattypan squash from my garden. I also put a little dusting of parmesean cheese on the top, but this is totally optional as well.</div>
<div class="item-list" style="font-family: Georgia,"Times New Roman",serif;">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first">
2 tablespoons grapeseed oil</li>
<li class="ingredient">
1 small red onion, thinly sliced</li>
<li class="ingredient">
1 jalapeno, thinly sliced</li>
<li class="ingredient">
1 zucchini, thinly sliced</li>
<li class="ingredient">
1 cup fresh corn kernels</li>
<li class="ingredient">
Coarse salt</li>
<li class="ingredient last">
8 large eggs</li>
</ul>
<div style="text-align: center;">
<span style="font-size: large;">---- </span></div>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first">
Heat broiler. In a medium ovenproof (preferably cast-iron)
skillet, heat oil over medium heat and cook onion and jalapeno,
stirring, until tender, about 5 minutes. Add zucchini and corn and cook
until tender, about 7 minutes more. Season with salt.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2yYqOOzVvozF8f-dlBzNpHuJmKdHlc9DmWa_3Ui4w9CQEK0-F3Avrx6Uj0PgVhZtXbwgbpNisCHcE_my2pjS-b4Adv_T-6rLZGo7XoSPSoqcFmNlmPN5QLVyYRxQLjXGiWZzVVFOR-lQ/s1600/DSC_0787.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2yYqOOzVvozF8f-dlBzNpHuJmKdHlc9DmWa_3Ui4w9CQEK0-F3Avrx6Uj0PgVhZtXbwgbpNisCHcE_my2pjS-b4Adv_T-6rLZGo7XoSPSoqcFmNlmPN5QLVyYRxQLjXGiWZzVVFOR-lQ/s320/DSC_0787.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby zucchini from my garden (well they would have been more baby in size if I had harvested them early enough). They are a really tasty heirloom variety that I plan to grow next year as well.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3ZaPFlPWm5jTieCMR5RKW7ZztYks-WZdLMUkaffUxp1KzkqmTkSFg-_4QgcOt9cDZnma5ctvcoCOKtTIpLYROxlolm_aSCpYaWua7ias7yn5IyiDO9ueG1LPtjle_fkI113v5fIfNfHG/s1600/DSC_0789.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3ZaPFlPWm5jTieCMR5RKW7ZztYks-WZdLMUkaffUxp1KzkqmTkSFg-_4QgcOt9cDZnma5ctvcoCOKtTIpLYROxlolm_aSCpYaWua7ias7yn5IyiDO9ueG1LPtjle_fkI113v5fIfNfHG/s320/DSC_0789.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a jalapeno from my garden too :) </td></tr>
</tbody></table>
</li>
<li class="step">
In a bowl, whisk eggs with 1/2 teaspoon salt and pour into
skillet with vegetables. Cook until sides are just beginning to set, 2
to 3 minutes.<br />
<br />
</li>
<li class="step last">
Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV7SBx1lkCxzlPkwtc0vW0Qqkalo0vMLVvE77irvczKa9oEFJDiEM2Xc9epd1rwQcdOk5k8SieMgoworB9eBECnxZj5DTTtuuDUvDXLnNJg1heCraPyoQ_S2CavLR-klr7Ncok5DOj5GZ/s1600/DSC_0792.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV7SBx1lkCxzlPkwtc0vW0Qqkalo0vMLVvE77irvczKa9oEFJDiEM2Xc9epd1rwQcdOk5k8SieMgoworB9eBECnxZj5DTTtuuDUvDXLnNJg1heCraPyoQ_S2CavLR-klr7Ncok5DOj5GZ/s320/DSC_0792.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I promise, I'll start working on better photography! I realize my pictures make my food look less than appetizing.</td></tr>
</tbody></table>
<br />
</li>
</ol>
</div>
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-55817580095960019922012-07-02T10:59:00.001-07:002012-07-02T10:59:23.111-07:00Summer Veggie Torte<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVX8Sglk-nz91-QmhkmPJlv_o1ymGfuBTND46IUbjYfauI8SFpgvJGAKHUndZq_21JX6IWbE9HthXhCxaoNPCsd88WSIbJVLlyTC8Iv1Qd69DTC7RJgtuN46gAktJV2pJAes7bF13l4wS_/s1600/DSC_0791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVX8Sglk-nz91-QmhkmPJlv_o1ymGfuBTND46IUbjYfauI8SFpgvJGAKHUndZq_21JX6IWbE9HthXhCxaoNPCsd88WSIbJVLlyTC8Iv1Qd69DTC7RJgtuN46gAktJV2pJAes7bF13l4wS_/s320/DSC_0791.JPG" width="320" /></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
This is a fabulous recipe that I have made many times in the past. In the fall, I make it with butternut squash as the <a href="http://www.womansday.com/recipefinder/butternut-squash-kale-torte-recipe-124667" target="_blank">original recipe</a> calls for and it is so yummy! In fact, I was making this dish when I had my horrific mandolin slicer incident. So needless to say, I don't neatly slice everything with a mandolin as I should when I make it now. Even if it isn't as pretty and doesn't cook as evenly, it is still tasty. Do try to cut everything as thinly as you can, but be sure to use the guard if you use a mandolin slicer!! </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
I enjoyed this dish so much the first time I made it last week, that I made it a second time last night. Except I used baby zucchini from my garden instead of yellow squash. It was equally as tasty. I also used cherry tomatoes the first time, but used a regular sized tomato the second time. Pretty much anything works with this recipe. Don't be scared to add some extra layers in there if you have room in the springform pan. I used extra squash and potatoes because I have so much! I find it's helpful to squish it down with your hands so you can fit more in. If you don't have a springform pan, I think a regular baking dish would work fine, the presentation just won't be as good. Here is what you need:</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<ul>
<li style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon grapefruit oil (or olive oil but since it's being heated up I recommend grapeseed)</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 or 2 large summer squashes, thinly sliced</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 small red onion, thinly sliced</li>
<li style="font-family: Georgia,"Times New Roman",serif;">4 leaves of kale, stems discarded and cut into 1 inch pieces</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 medium potato, thinly sliced</li>
<li style="font-family: Georgia,"Times New Roman",serif;">6 ounces thinly sliced provolone cheese</li>
<li style="font-family: Georgia,"Times New Roman",serif;">1 tomato, thinly sliced</li>
<li style="font-family: Georgia,"Times New Roman",serif;">Salt & pepper </li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup grated Parmesean cheese</span><div style="text-align: center;">
<span style="font-size: large;">---- </span></div>
</li>
</ul>
<div style="font-family: Georgia,"Times New Roman",serif;">
1. Heat oven to 425. Oil a 9 inch springform pan. Arrange half the squash in the bottom of the pan, in concentric circles. Top with half the onions, separating the rings. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg5bVouPs1UxU3pOApehHdqQqtLBqTf4FqvTurIulbnwhdrsOpAEzEAX-MRgpIdah36YwxXeG1gzgPFa5BPDTGuKYAgmwZbOig5RtWiUj3Atf9hJ3aIGgJfI7ivWV7Jg3v4mEfvGfAkkl/s1600/DSC_0783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg5bVouPs1UxU3pOApehHdqQqtLBqTf4FqvTurIulbnwhdrsOpAEzEAX-MRgpIdah36YwxXeG1gzgPFa5BPDTGuKYAgmwZbOig5RtWiUj3Atf9hJ3aIGgJfI7ivWV7Jg3v4mEfvGfAkkl/s320/DSC_0783.JPG" width="320" /></a></div>
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2. Top with half the kale, drizzle with oil and season with 1/4 tsp. salt. Top with the potatoes and half the provolone cheese.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbt2d66ktLtxedJuY8coNmwnOV9wfO9HXvvKtZoeoo74ZjsLzTswH6SIbBkRbOUThrhHlMg2SweOxYd6alh9wGaB8FnRJu0EZS_NpgT78PiaUPkTb3WBWThgV7XgNK89Vvv1UFPSg6l61/s1600/DSC_0784.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbt2d66ktLtxedJuY8coNmwnOV9wfO9HXvvKtZoeoo74ZjsLzTswH6SIbBkRbOUThrhHlMg2SweOxYd6alh9wGaB8FnRJu0EZS_NpgT78PiaUPkTb3WBWThgV7XgNK89Vvv1UFPSg6l61/s320/DSC_0784.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used curly kale because that's what I had from the CSA, but definitely recommend lacinato if you can find it!<br />
</td></tr>
</tbody></table>
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3. Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp. of salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with Parmesean.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c4DGwbOtDJC8F_5H1Is59OlDDwejfDCCjkF6mDlI8nsHe16xxICxUr-rCC7T4vfH_sHF_qLPF6fnqlBgP9GGUbtzoLpG3qlXK2L0j7QXK2yhAhFvwiagVO6UR7MD8OAyPFTjcqvszybR/s1600/DSC_0786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c4DGwbOtDJC8F_5H1Is59OlDDwejfDCCjkF6mDlI8nsHe16xxICxUr-rCC7T4vfH_sHF_qLPF6fnqlBgP9GGUbtzoLpG3qlXK2L0j7QXK2yhAhFvwiagVO6UR7MD8OAyPFTjcqvszybR/s320/DSC_0786.JPG" width="320" /></a></div>
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3. Cover with foil, place on a baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGNOvOiov8Qo5ZnU322qgQyFsTOY_sRE1TfWYejYBBpooS5PteoL7Q4vi_4tHehmYDpP36ooPusM6QUCT3zi0rjke3vjEqOHLMrWYtg0fWyqFJJwbC63zsLwqxy-sB0MaiLVs6cfg1fu5/s1600/DSC_0794.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGNOvOiov8Qo5ZnU322qgQyFsTOY_sRE1TfWYejYBBpooS5PteoL7Q4vi_4tHehmYDpP36ooPusM6QUCT3zi0rjke3vjEqOHLMrWYtg0fWyqFJJwbC63zsLwqxy-sB0MaiLVs6cfg1fu5/s320/DSC_0794.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy layers of goodness</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyQGQ2_J7C2kHueCykKt28O0DrG0jPfIGiw__YkCXVpJCH2nwmTrJYNTvcM93XhLP1dHnJaWc4J1iVjPgv9EKnGrsHOqUjYA8rCHhsOBuELbo8GeaZcGklzp6gFhHsxBD1jAPxFa96HqQ/s1600/DSC_0795.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-32904289364263086782012-06-27T13:18:00.000-07:002012-06-27T13:18:11.529-07:00Spicy Summer Squash Soup<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmHeLn2Q6QBLSz86lRVsYJEFvok6ghiotxM1o2TRZVV6QeAQdwXc_HTgo4BiuDD-GA2hFSqdjgEN_7LHZtB3u6BrcrUPF5wPxLs1XWRaUVYxQaFoG1R_J456BQvkXdOrvifT9mjqdMeuy/s1600/DSC_0778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmHeLn2Q6QBLSz86lRVsYJEFvok6ghiotxM1o2TRZVV6QeAQdwXc_HTgo4BiuDD-GA2hFSqdjgEN_7LHZtB3u6BrcrUPF5wPxLs1XWRaUVYxQaFoG1R_J456BQvkXdOrvifT9mjqdMeuy/s320/DSC_0778.JPG" width="320" /></a></div>
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I apologize for being so slack on posting recently! I've been so inundated with food, it's been hard to keep up with everything. I've often been cooking three or four dishes at a time and when I get to the end, I realize that I totally forgot to take pictures along the way. The photography is still lacking...but hopefully I'll get better one day!</div>
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This recipe is adapted from one that I found in this month's edition of Whole Living magazine. The original recipe does not call for jalapenos, but I have a bunch of peppers in my garden right now, and this was a perfect opportunity use one! I actually used a type of pepper called Biker Billy, which is supposedly hotter than a jalapeno. I also left the seeds in, so that made it hotter. So if you like hot stuff, add one or two jalapenos (or other type of pepper). If you're looking for something more bland, skip the pepper entirely and it should be fine. </div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>1 tablespoon grapeseed oil (or olive oil)</li>
<li>1 yellow onion</li>
<li>5 cloves garlic</li>
<li>1/2 cup cilantro stems + cilantro for garnish</li>
<li>3 teaspoons coriander</li>
<li>1 jalapeno (optional if you don't like spicy food, or feel free to add more if you like spicy!)</li>
<li>5 summer squash</li>
<li>3 cups water</li>
<li>Juice of 1 1/2 limes</li>
<li>Salt and pepper to taste</li>
</ul>
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1. Heat oil and cook chopped onion for about 5 minutes. Add garlic, cilantro stems and coriander and cook about two minutes longer. </div>
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2. Add chopped squash and chopped jalapeno and cook for a minute or two. Add water and a few pinches of salt. Depending on the size of your squash, you may need to add more or less water (make sure it is just over the top of the squash). Bring to a boil and simmer for about 15 minutes or until squash is tender.</div>
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3. Remove from heat. Add juice from one and a half limes, and salt and pepper to taste. </div>
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4. Blend (Note: If you don't have a hand blender, make sure that's next on your list to purchase. They are awesome and will make this recipe a lot easier! If you have a regular blender, make sure the soup has cooled a bit and don't fill it all the way when you blend. But really, get a hand blender! The Cuisinart ones double as a mini food processor and are so handy!).</div>
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5. Garnish with cilantro. Soup can be served hot or cold. </div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-1378899875647187242012-06-25T11:45:00.000-07:002012-06-25T11:45:14.154-07:00Squash Tacos<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPIwtaFQhCahZudoTBrxTMMvpX70bTWaKrDhk5aUcEFO6oCVaTtoev1FD1aj5LByh4w5TVLEvRoeWRGav3t8CsoD-3wpcTE8KiN6SuoVDV5FSFEs0Ap82iuA-Yrl8nrMcUoBzwzSlmBOp/s1600/DSC_0584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPIwtaFQhCahZudoTBrxTMMvpX70bTWaKrDhk5aUcEFO6oCVaTtoev1FD1aj5LByh4w5TVLEvRoeWRGav3t8CsoD-3wpcTE8KiN6SuoVDV5FSFEs0Ap82iuA-Yrl8nrMcUoBzwzSlmBOp/s320/DSC_0584.JPG" width="320" /></a></div>
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Summer squash seems to be hitting it's peak right now, and I've had more than I know what to do with most weeks. I stumbled across <a href="http://www.happyolks.com/feel-it-coming/" target="_blank">this</a> recipe and thought it was worth trying out. It wasn't my favorite squash recipe ever, but I suppose if I had taken the time to make corn tortillas from scratch as the recipe suggests, it would have been better. But, I didn't have that kind of time, so organic tortillas from Whole Foods had to suffice (I'm breaking my rule of not eating food that comes from packages more often than I would like recently, ugh). There are no lovely pictures of the squash in the tortillas because they totally fell apart. Flour tortillas may have been a better choice, but I have to stick with corn to avoid gluten. Just make sure you don't get too much of the liquid in the tortillas and you should be fine. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwLMiQlp3iJmBH__5nBE8uwfkqgWBlw6SVIz9XDO1XmrEE7iA5SN-e0HhOcq_XmJgVeod_NBRTqPpPAqC7sxeZx-4U_CBFreoKfdwEtswklyoP3oafMKBgvb32cz3msw3zrhN677WLCO0/s1600/DSC_0565.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwLMiQlp3iJmBH__5nBE8uwfkqgWBlw6SVIz9XDO1XmrEE7iA5SN-e0HhOcq_XmJgVeod_NBRTqPpPAqC7sxeZx-4U_CBFreoKfdwEtswklyoP3oafMKBgvb32cz3msw3zrhN677WLCO0/s320/DSC_0565.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh organic squash from the CSA</td></tr>
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<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>4-6 yellow crookneck squash</li>
<li>1 cup of fresh dill, minced</li>
<li>1 red onion, minced</li>
<li>1 shallot, minced</li>
<li>1/2 cup crumbled feta</li>
<li>1 tsp grapeseed oil (or olive oil) </li>
<li>1 tsp red wine vinegar</li>
<li>1 tsp dijon mustard</li>
<li>salt/pepper</li>
<li>chopped kale or other green </li>
</ul>
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1. Cut squash into small diced bits. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cG-H-ihrSMDbbMoEU69ntBYcAW2FYnK79k4VBKa8WLyh7TTiT-2RjNpE_TPb7lCTcZPyxelODi9lh2IWLhGlTEd8hrX3gNspcrM6eqRjB00pN38e4cfvyr-JJ_2hRaCH7fB4nMs00ric/s1600/DSC_0571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cG-H-ihrSMDbbMoEU69ntBYcAW2FYnK79k4VBKa8WLyh7TTiT-2RjNpE_TPb7lCTcZPyxelODi9lh2IWLhGlTEd8hrX3gNspcrM6eqRjB00pN38e4cfvyr-JJ_2hRaCH7fB4nMs00ric/s320/DSC_0571.JPG" width="320" /></a></div>
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2. Combine with minced
red onion, shallot and kale over medium heat with the olive oil and vinegar.
Coat and stir until you get a bit of steam going, about 3-4 minutes. Remove from heat, mix in dill, mustard, and salt and pepper. </div>
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3. Mix feta into the squash mixture and toss
with a bit more salt and pepper. </div>
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<b><span style="font-size: large;">Health Benefits</span></b><br />
<br />
I found these tidbits about dill <a href="http://www.greenviewacres.com/apps/blog/show/15162014-5-fabulous-health-benefits-of-dill" target="_blank">here</a>: <br />
<br />
1. Dill can be use as a digestive aid. The
dietary fiber is believed to calm an upset stomach, reduce acid reflux,
and prevent diarrhea. If you need a little help in this area, toss some
fresh dill on your salad. <br />
<br />
2. When dill leaves are the
brightest green they have the strongest ability to fight free radicals.
These are environmental toxins found in such things as second-hand
smoke and air pollution. Reducing the amount of free radicals you are
exposed to is linked to preventing hair and skin damage, heart disease,
and a range of cancers. <br />
<br />
3. Surprisingly dill has been
used for centuries in preventing bacterial overgrowth. Like its pungent
friend, garlic, dill is a natural antibiotic. Maybe the stronger an herb
smells, the higher the antibacterial properties? That's something to
look into later. What is for sure is that chewing on some dill seeds
helps prevent bad breath by fighting bacteria. Conversely, chewing on
garlic will most definitely not help halitosis.<br />
<br />
4. As
great plant-based source of calcium, dill promotes bone and tooth
health. Be sure to pair this with a generous helping of Vitamin D from
(safe) exposure to sunshine to beef up the bone benefits.<br />
<br />
5.
The seeds and essentials oils have long been used as a calming aid and a
cure for insomnia. A tea steeped of warm water and dill seeds is said
to calm a colicky baby. And for adults dill is traditionally used in
conjunction with chamomile to promote a restful night sleep.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-28387772653089160822012-06-13T09:31:00.000-07:002012-06-13T09:31:14.310-07:00Zucchini Noodles with Tofu and Tangy Peanut Sauce<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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I got <a href="http://nutritiontwins.com/blog/455-zucchini-noodles-with-chicken-and-tangy-peanut-sauce" target="_blank">this</a> great recipe suggestion from my pal Christine. It turned out really well! We've been getting a ton of squash and zucchini from the CSA, so I'm always looking for creative ways to use it. I used tofu instead of chicken, but if you eat meat, I'm sure this would be good with chicken too.</div>
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Recently, my friend Wendi reminded me that olive oil becomes toxic when you heat it. It's really intended for dressings and things of that nature, so I have made the switch to grape seed oil. I actually like it a lot better and I like the idea of avoiding toxins whenever I can. So feel free to use olive oil or another kind of oil in place of the grape seed oil if toxins don't bother you.</div>
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<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>1 package of extra firm tofu</li>
<li>1 tablespoon of grape seed oil </li>
<li>4-6 medium-sized zucchini and summer squash</li>
<li>2 large carrots</li>
<li>About 1/4 cup chopped cilantro<span style="mso-bidi-font-family: Times; mso-bidi-font-size: 14.0pt;"> </span></li>
<li><span>About 1-2 tbsp sesame seeds</span></li>
</ul>
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<span>Peanut Sauce:</span></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li><span> 1/2 cup peanut butter</span> </li>
<li>1 tbsp soy sauce</li>
<li>3 tbsp rice vinegar</li>
<li>2 tsp sesame oil</li>
<li>1/2 tsp minced garlic (or more)</li>
<li>1/2-1 tsp granulated sugar (depending on taste)<span style="mso-bidi-font-family: Times; mso-bidi-font-size: 14.0pt;"> </span></li>
<li><span>At least 1/4 cup water (add 1-2 more tablespoons depending on texture)</span></li>
</ul>
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<b><span style="font-size: large;"><span>----</span></span></b></div>
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1. Cut your tofu into small pieces and begin to cook (Note: I've always struggled with cooking tofu. I added a small amount of grape seed oil to a pan over very low heat. I kept the tofu cooking the entire time I was making the rest of the dish, flipping it every few minutes to prevent the tofu from sticking. It turned out very crispy and good!)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLd4pdrXhMintYN3Z9OmRJcLsrXC6ZrAPvpArdgPboDsBH-UPDEJ4XjF5_JECS00V-94YyBqiSKCVrI5Pk0XgGTrqSLE9z-cQGoO5Vr2K0A_bNfLsb_KPI81HOzam5W4I9iUO-C3hOR0R/s1600/DSC_0679.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLd4pdrXhMintYN3Z9OmRJcLsrXC6ZrAPvpArdgPboDsBH-UPDEJ4XjF5_JECS00V-94YyBqiSKCVrI5Pk0XgGTrqSLE9z-cQGoO5Vr2K0A_bNfLsb_KPI81HOzam5W4I9iUO-C3hOR0R/s320/DSC_0679.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu</td></tr>
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<span>2.
Next, make the peanut sauce by whisking all the ingredients together in
a medium bowl. Start by adding 1/4 cup water as the recipe suggests,
and if the sauce is too thick for your taste, add additional tablespoons
water to reach desired consistency.</span></div>
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<span style="mso-bidi-font-family: Times; mso-bidi-font-size: 14.0pt;">3.
Lastly, prepare the zucchini, squash, and carrot ribbons by using a
mandoline or by using a peeler designed to julienne vegetables. If using
the peeler, hold the stem end of the squash in one hand and drag the
peeler from the top to the bottom to create the ribbons. Julienne all
the vegetables, keeping the carrots separate from the squash and
zucchini. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSAO6TTlwIDoCfO8mjKSWZ1Ik_HDBSzazWjdWgok7MO5pjvxr-EuNRzZf-yw3M1U-UMNqagsG1SM5hhqR0AZywGJ64iPlp1c4zZFLNMPmx9Yc0u-BYqEkNAPoYC2n88-aTxehg8OI5x94/s1600/DSC_0677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSAO6TTlwIDoCfO8mjKSWZ1Ik_HDBSzazWjdWgok7MO5pjvxr-EuNRzZf-yw3M1U-UMNqagsG1SM5hhqR0AZywGJ64iPlp1c4zZFLNMPmx9Yc0u-BYqEkNAPoYC2n88-aTxehg8OI5x94/s320/DSC_0677.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrots from the CSA</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMKwQk6n38mMHkhK-Ospv0QTGOwmrJFVkleqRygcFBlIvSzQ4sXmNzYovPifY0Obh8qjD9ET_4nCMo1Pk6Z4ZWm8areiNlkM2PzEn3Wg-w0CMLyrN_W2Cna51WlcAx68SeUkgKtGrEOoK/s1600/DSC_0678.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMKwQk6n38mMHkhK-Ospv0QTGOwmrJFVkleqRygcFBlIvSzQ4sXmNzYovPifY0Obh8qjD9ET_4nCMo1Pk6Z4ZWm8areiNlkM2PzEn3Wg-w0CMLyrN_W2Cna51WlcAx68SeUkgKtGrEOoK/s320/DSC_0678.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash and zucchini from the CSA too!</td></tr>
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<span> 4. Briefly blanch the vegetables in a pot of boiling water by
adding the carrots first for about 2-3 minutes, and then adding the
zucchini and squash for another 1-2 minutes (it gets tender very
quickly). Drain the hot water, immediately add cold water to stop the
cooking, and once the vegetables have cooled, drain the water again. (It is really important to make sure all the water is drained out or your dish will be a soggy mess)</span></div>
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<span style="mso-bidi-font-family: Times; mso-bidi-font-size: 14.0pt;">5.
Assemble the dish by putting some of the vegetable ribbons on a plate
and topping them with the tofu, then the peanut sauce,
and chopped cilantro and sesame seeds. Serve at room temperature, but
can also be served cool (if you would like to refrigerate ingredients
before serving).</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWo4aGMKxAnBHnTf-j4ZIoOAYemKIsMY_tIXjj7R2x7Uk01r4PhcBvdsU2awIepQrGvXteby5q0YYkGw_-RDUu2BC4lMcuJElobMMmh4YDmpzFsL485uSQzowD63KbmczD2C8itLs0ksr/s1600/DSC_0681.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWo4aGMKxAnBHnTf-j4ZIoOAYemKIsMY_tIXjj7R2x7Uk01r4PhcBvdsU2awIepQrGvXteby5q0YYkGw_-RDUu2BC4lMcuJElobMMmh4YDmpzFsL485uSQzowD63KbmczD2C8itLs0ksr/s320/DSC_0681.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with cilantro from the CSA as well</td></tr>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-24401265527614339092012-06-11T08:14:00.001-07:002012-06-11T08:14:19.437-07:00A Garden Update<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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I've been bad about posting recently, but wanting to share a quick garden update! Things are starting to grow like crazy. I harvested my first squash this past weekend, which was pretty exciting. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRKg9mx0RcdZGQVSItS7jh4uWlYMhYzCOtIeC22TEV-nLy0BrJRkbe3J1RUU8SwScd6fx5rjNPc8VeZpCT5wHATbaNBdrYS_uO2edjOED_w_zAbsjHwsu4mreXBit7uQpGRuiKtffXZn4/s1600/DSC_0693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRKg9mx0RcdZGQVSItS7jh4uWlYMhYzCOtIeC22TEV-nLy0BrJRkbe3J1RUU8SwScd6fx5rjNPc8VeZpCT5wHATbaNBdrYS_uO2edjOED_w_zAbsjHwsu4mreXBit7uQpGRuiKtffXZn4/s640/DSC_0693.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garden #1. Squash, zucchini, peppers, eggplants, tomatoes and cucumbers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEE0gc9kAI2rfh3JfrBj7Re2WUo2zVF-uJ5212dy6446bBAvS2ktX77gn8jSRUw09D7ypACPsWETyMcnpuLRge71WuWP6tBisbWRZCmSpaR4t9zGhDMSbEyFvvzKI9y1p4eiFeBe-flkT/s1600/DSC_0696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEE0gc9kAI2rfh3JfrBj7Re2WUo2zVF-uJ5212dy6446bBAvS2ktX77gn8jSRUw09D7ypACPsWETyMcnpuLRge71WuWP6tBisbWRZCmSpaR4t9zGhDMSbEyFvvzKI9y1p4eiFeBe-flkT/s320/DSC_0696.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatillas! This is one I started inside from seed. I can't believe how big it has gotten! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1d7W_YLkdU6PqqTG88HRmng7aCXhJngiXDk-pQofSYc8_KMDuUA7jM0e3t4UjKui-jYaislESgKG2ewfzNrbdN4HblOMuN_yKDjXJRCjZ0kiJ0b0VZrPrnKrDmDu6L_snsbNXUM0p73-/s1600/DSC_0697.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1d7W_YLkdU6PqqTG88HRmng7aCXhJngiXDk-pQofSYc8_KMDuUA7jM0e3t4UjKui-jYaislESgKG2ewfzNrbdN4HblOMuN_yKDjXJRCjZ0kiJ0b0VZrPrnKrDmDu6L_snsbNXUM0p73-/s320/DSC_0697.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Also super excited to see how much my tomatoes have grown. I also started these inside from seed so that makes it even more fun to watch grow.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgXC0ZJfSJ6DS_dNGtiT6mk0NwAwqdXZ5GK61KXdoI7Vw1qiLjG70G8GYvmhToXgkjMIvmpGUNz97wD83W05jtIBY7tsZ5wOWEs2LxkOciEgVEFsrf4rWQEJYrfhfQFEAIqTpMJCCMhyphenhyphena/s1600/DSC_0699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgXC0ZJfSJ6DS_dNGtiT6mk0NwAwqdXZ5GK61KXdoI7Vw1qiLjG70G8GYvmhToXgkjMIvmpGUNz97wD83W05jtIBY7tsZ5wOWEs2LxkOciEgVEFsrf4rWQEJYrfhfQFEAIqTpMJCCMhyphenhyphena/s320/DSC_0699.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumbers starting to grow like crazy. Put a fence up for them to climb on this weekend. You can't even see the cilantro that is growing between them. So far, the cilantro has been great at keeping pests away. I hope I'm not jinxing myself, but there isn't the slightest evidence of bugs or anything.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-_eIc0M7B9qzhJnSBv1W1en8D3RoQ6csrYuq-UqUAspXYWcd0Wg3Hgs3mX2Q1USw7ZGyPmPP49SZvPppv4TTCHsZ3wI-mg5ufNyqKQmHa8_af2KutYvfX2jxU4rYFee7VyZVOFGXCNAC/s1600/DSC_0700.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-_eIc0M7B9qzhJnSBv1W1en8D3RoQ6csrYuq-UqUAspXYWcd0Wg3Hgs3mX2Q1USw7ZGyPmPP49SZvPppv4TTCHsZ3wI-mg5ufNyqKQmHa8_af2KutYvfX2jxU4rYFee7VyZVOFGXCNAC/s320/DSC_0700.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoes will be ready to harvest soon</td></tr>
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And now we come to the sad part of my garden update. My squash seems to have been invaded by squash borers :( These are nasty little suckers that kill your squash. A number of my squash plants have died, and some look to be on their way out soon. The thing that is really tricky is that they get into the stem of the plant, but you can't tell until they have already damaged it and the plant is starting to die. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6V5keZEjRNne6b4MkuY5mzREcBgZHx6XL9p6NoDqRxZvgkbz6WJK-tcTdPopNf7kC7Fp-nL_UoX5BwI0m-C4seSPINdoSLmbXp0k-3y5AkFMnjpqPODBqLcersbP-wrpngw_6VVyjQIbs/s1600/DSC_0701.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6V5keZEjRNne6b4MkuY5mzREcBgZHx6XL9p6NoDqRxZvgkbz6WJK-tcTdPopNf7kC7Fp-nL_UoX5BwI0m-C4seSPINdoSLmbXp0k-3y5AkFMnjpqPODBqLcersbP-wrpngw_6VVyjQIbs/s320/DSC_0701.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rough looking squash that I planted too close together.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIturJSaZ6sDQa8Yd_7uBopZ0IhWQfZTC7jOEd9fNQYDqd0kbbIEnJOLB4Lt_GnMrXL3DUE5a9YnhEtNBXv06960qWqxkFNkFt2tiho87QTHnu35k_l_S4go1k3TPCdY19DChJGnwsiZHd/s1600/DSC_0605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIturJSaZ6sDQa8Yd_7uBopZ0IhWQfZTC7jOEd9fNQYDqd0kbbIEnJOLB4Lt_GnMrXL3DUE5a9YnhEtNBXv06960qWqxkFNkFt2tiho87QTHnu35k_l_S4go1k3TPCdY19DChJGnwsiZHd/s320/DSC_0605.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A pretty squash blossom!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfLiY_AQhEEEJ2fs6goatF0epUGTqEfArFfnJ9iFXm8go69v7VQ7f3vPdP719C2Ri_HY-pE9G2EBo4npZbssvDRU2lODSB7cWJDYkq7nQC-GIntjGgDSkfy46QTlijz35N7e5dd-VvkuP/s1600/DSC_0703.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfLiY_AQhEEEJ2fs6goatF0epUGTqEfArFfnJ9iFXm8go69v7VQ7f3vPdP719C2Ri_HY-pE9G2EBo4npZbssvDRU2lODSB7cWJDYkq7nQC-GIntjGgDSkfy46QTlijz35N7e5dd-VvkuP/s320/DSC_0703.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patty pan squash, my favorite!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVuNIjGKJ07tavTL1sRVIxv9j7OThyphenhyphen0oegevgWx996Ft3PoD5aKytVhocnIbdhHd3OGK8rxrLptYqBKQ-wT1ucmdHF0nX2VSPFils601U8y_YQtaMOiWoE58_3GtsO4Xt6c71cCLya5ON/s1600/DSC_0704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVuNIjGKJ07tavTL1sRVIxv9j7OThyphenhyphen0oegevgWx996Ft3PoD5aKytVhocnIbdhHd3OGK8rxrLptYqBKQ-wT1ucmdHF0nX2VSPFils601U8y_YQtaMOiWoE58_3GtsO4Xt6c71cCLya5ON/s320/DSC_0704.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby zucchini</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVuSyHAcGk-FJQ2a_Qr3y9nGYE7-_Ssb3kaGLJJ85rpigci956Gk6TBhf280FsO9CxqMwRbBo5NRCVNgHUjE9DYQECYxPhWr_i5MtCTtLDyU6YdBm0XEOdOIFmZAHBwPWZ6kWCtDoAIhY/s1600/DSC_0705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVuSyHAcGk-FJQ2a_Qr3y9nGYE7-_Ssb3kaGLJJ85rpigci956Gk6TBhf280FsO9CxqMwRbBo5NRCVNgHUjE9DYQECYxPhWr_i5MtCTtLDyU6YdBm0XEOdOIFmZAHBwPWZ6kWCtDoAIhY/s320/DSC_0705.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow crookneck squash.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Onions, peppers and brussel sprouts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8eAsQETFd1my11t94hQUZpJEQMKveK3739kfWwgdylFh_aoedcswjDUj3jz_g1irieSryVIl9a8qbdZ2lfO2-rJ4hIiy1pEGcfkiWxk0L4BuCG_tZ-_HRPeDHcG9qpXDgHBgEe4oySJx/s1600/DSC_0707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8eAsQETFd1my11t94hQUZpJEQMKveK3739kfWwgdylFh_aoedcswjDUj3jz_g1irieSryVIl9a8qbdZ2lfO2-rJ4hIiy1pEGcfkiWxk0L4BuCG_tZ-_HRPeDHcG9qpXDgHBgEe4oySJx/s320/DSC_0707.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A random smattering of plants I planted too close together. I had some leftover tomato seedlings that I didn't want to throw away, so I planted five of them and they have grown like crazy in a week. Also some heirloom plants that I bought at the Clemson farmers market. And then I learned about cross pollination, woops.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4tIHLbLo2CT0GPGWcaJlyFLiXDiw6CS2VECLFCUgFDeKIAGq1EX64EfhZUKaXxxcjpFF_zf5mke5MKewOdtOOVmpnGgpWBLW0Yohv8eaMSec37sFw4ccSO5enpLKfrHVmDdgUEMw_3oz/s1600/DSC_0708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4tIHLbLo2CT0GPGWcaJlyFLiXDiw6CS2VECLFCUgFDeKIAGq1EX64EfhZUKaXxxcjpFF_zf5mke5MKewOdtOOVmpnGgpWBLW0Yohv8eaMSec37sFw4ccSO5enpLKfrHVmDdgUEMw_3oz/s320/DSC_0708.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_sIoTFdbrZaprWXOdElpFUtT0QeNGPHfq0aqIi8n7RV4hlvdwqnuZNW5SR0S7NIn9qU7DQ9dUvpBQFFbDnsGEv2oj9jBhgTPww8Amf9lE1tI-5rDc1KH2ZN-X7j6REle1dXl4CLRfSOi/s1600/DSC_0712.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_sIoTFdbrZaprWXOdElpFUtT0QeNGPHfq0aqIi8n7RV4hlvdwqnuZNW5SR0S7NIn9qU7DQ9dUvpBQFFbDnsGEv2oj9jBhgTPww8Amf9lE1tI-5rDc1KH2ZN-X7j6REle1dXl4CLRfSOi/s320/DSC_0712.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More peppers!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xptJcDl2KSbRjOvyNdiXOg8t6CnFaFChnYyFu38N1BTsuV7ioRk9XdSMB4r4o3U0mFXGfWEr1K92nuPEdJamnvnziXEOZJX9zgkXvbk9EPpcTsBb8NnkJmP0YrvChMVckvdTP_XDN5-Q/s1600/DSC_0709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xptJcDl2KSbRjOvyNdiXOg8t6CnFaFChnYyFu38N1BTsuV7ioRk9XdSMB4r4o3U0mFXGfWEr1K92nuPEdJamnvnziXEOZJX9zgkXvbk9EPpcTsBb8NnkJmP0YrvChMVckvdTP_XDN5-Q/s320/DSC_0709.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poblano peppers</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7zOA-NOk2ycMrtN1anG_KvURaMel90QzfwICAyrzhpqrf9zL0a87boQc3TPCO-Z23aUrZ4RY2wPpBOq4fEiKZRM5eX9DfYJ0QL20gmcUEIrz-t7pQRz4DApl5o0jDdq0k4_J2O_eGNmg/s1600/DSC_0710.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7zOA-NOk2ycMrtN1anG_KvURaMel90QzfwICAyrzhpqrf9zL0a87boQc3TPCO-Z23aUrZ4RY2wPpBOq4fEiKZRM5eX9DfYJ0QL20gmcUEIrz-t7pQRz4DApl5o0jDdq0k4_J2O_eGNmg/s320/DSC_0710.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai chile peppers ready to be harvested.</td></tr>
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That's all for now. We're supposed to get a bunch of rain this week, so hopefully it will help my garden grow even more! If anyone has any organic suggestions about dealing with the squash bugs, let me know!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-30318377661315494332012-05-31T12:12:00.001-07:002012-05-31T12:12:36.954-07:00Broccoli Gribiche<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzviqY5iQJetGQX2eqh2hJ0QFiGRN0PshUL8_fhDweMMNnuuOChWI6-Xn0bkMKWDhW8j44IqQXWVgZqD01spN1NZKR1OG1Fv4RM8RA4rO4DkzG9OQpi36HwiK7DkLKLaGt0g4ihW0j4oWk/s1600/DSC_0557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzviqY5iQJetGQX2eqh2hJ0QFiGRN0PshUL8_fhDweMMNnuuOChWI6-Xn0bkMKWDhW8j44IqQXWVgZqD01spN1NZKR1OG1Fv4RM8RA4rO4DkzG9OQpi36HwiK7DkLKLaGt0g4ihW0j4oWk/s320/DSC_0557.JPG" width="320" /></a></div>
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Another fabulous recipe from "<a href="http://www.amazon.com/Super-Natural-Every-Day-Well-loved/dp/1580082777/ref=sr_1_1?ie=UTF8&qid=1338220847&sr=8-1" target="_blank">Super Natural Every Day</a>" by Heidi Swanson. I had a ton of broccoli from the CSA, and also had some local, free range eggs from <a href="http://www.thehappyberry.com/" target="_blank">The Happy Berry. </a>This looked like a great recipe to try. Again, Heidi didn't disappoint and I loved this recipe! It was even better after sitting in the refrigerator overnight.</div>
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I didn't have any tarragon and I substituted garlic scapes for the chives. I got the scapes from the farmers market in Clemson last week and was so excited to use them! I definitely recommend using scapes if you have them/can find them. I also couldn't find fingerling potatoes, so I just used another type of small potato and they were delicious!</div>
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<li>1 1/2 pounds of small, fingerling potatoes</li>
<li>1/2 cup plus 2 tablespoons extra-virgin olive oil</li>
<li>Sea salt</li>
<li>12 ounces broccoli florets</li>
<li>4 large eggs, hard cooked and peeled</li>
<li>2 tablespoons red wine vinegar</li>
<li>1 teaspoon Dijon mustard</li>
<li>1 tablespoon capers, chopped</li>
<li>2 shallots, chopped</li>
<li>1 tablespoon chopped fresh parsley</li>
<li>1 tablespoon chopped fresh tarragon</li>
<li>1 tablespoon chopped fresh chervil or chives</li>
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1. Preheat the oven to 400 degrees.</div>
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2. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Use your hands to toss the potatoes with 1 tablespoon of olive oil, sprinkle with a big pinch of salt and turn out onto a baking sheet. Roast until they are cooked through and starting to brown, about 30 minutes.</div>
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3. About 15 minutes before you think the potatoes are done, toss the broccoli with 1 tablespoon of olive oil sprinkle with salt , arrange in a single layer and place in the oven as well. You are aiming to have the potatoes and broccoli finish cooking at roughly the same time. </div>
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4. To make the dressing, mash just the yolk of one of the hard-cooked eggs in a medium bowl. Very, very slowly add the remaining 1/2 cup of olive oil, beating constantly; the dressing should look smooth and glossy. Whisk in the vinegar, then the mustard. Stir in the capers, shallots, herbs and 1/4 teaspoon salt.</div>
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5. Coarsely chop the remaining eggs and egg white, and fold them into the dressing. Put the warm potatoes and broccoli in a large bowl and gently toss with the dressing.</div>
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<span style="font-size: large;"><b>Health Benefits</b></span></div>
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<b>Broccoli</b>- I found this interesting tidbit in an old issue of Taste of Home:</div>
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Broccoli is a cancer-prevention powerhouse, thanks to a batch of tongue-twisting compounds you never learned about in chem class. Some make cancer cells self-destruct and others protect your gut against certain cell damage that can lead to cancer. But when you overcook broccoli, you douse it's anti-cancer action. Bring it back to its full health benefits simply by adding a jolt of mustard, horseradish or wasabi to your cooked broccoli. "The spicier, the better--that means it's being effective," says Elizabeth Jeffery, professor of nutrition at the University of Illinois. Her research team recently discovered that teaming cooked broccoli with those hot condiments, or with watercress, raw broccoli sprouts, arugula or radishes, can double broccoli's ability to prevent cancer. Studies have shown that 3 to 5 half-cup servings of lightly cooked broccoli a week will help fight cancer. To preserve broccoli's benefits, steam it for just 2 to 4 minutes, recommends Jeffery.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-51652650546166074462012-05-30T07:59:00.000-07:002012-05-30T11:25:29.623-07:00Quinoa and Grilled Zucchini<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
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What would I do without <a href="http://www.101cookbooks.com/" target="_blank">101cookbooks</a>? Her recipes are awesome! <a href="http://www.101cookbooks.com/archives/quinoa-and-grilled-zucchini-recipe.html" target="_blank">This one</a> is no exception. My husband tasted it and referred to it as "good stuff." Coming from someone who loves meat and probably only pretends to enjoy the food I cook because it's the only option, I take this as quite a compliment. The dressing is amazing...and could easily be used for a number of other purposes. I have an abundant amount of cilantro right now (from both my garden and the CSA), so I used a lot of cilantro in it. I also got like 5 pounds of zucchini from the CSA this week...I don't know what to do with it all!</div>
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<li>1 large avocado, ripe</li>
<li>juice of 1 1/2 limes </li>
<li>a large handful of cilantro</li>
<li>3 cloves garlic</li>
<li>1 small container of Greek yogurt (about 1/4 cup)</li>
<li>3/4 cup water</li>
<li>1/2 teaspoon fine grain sea salt <br /> </li>
<li>4 large eggs</li>
<li>3 large zucchini, cut into 3/4-inch thick coins</li>
<li>1/4 cup extra-virgin olive oil</li>
<li>couple pinches of sea salt </li>
<li>2 cups quinoa, cooked, room temperature</li>
<li>1/4 cup slivered almonds, toasted (or pine nuts)</li>
<li>1/4 cup goat cheese, crumbled</li>
<li>a bit of chopped cilantro for garnish</li>
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1. Prepare the cilantro-avocado dressing by blending the avocado, lime
juice, cilantro, garlic, yogurt, water, and salt in a blender (hand blender in preferred). Set aside.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdyd2lSQE7k7ls0P1oNpc8KLDCVBcCm8COPtmV8_C7ufojyBLDi_COJoKwd5L7y4cgOWGLxcHSBhm63bnq0NhUChiV3Qay2cBsuwPcmG5rxgkDbTE-VC04eqiGdjh9q88dqiaWeV9N2OA/s1600/DSC_0578.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdyd2lSQE7k7ls0P1oNpc8KLDCVBcCm8COPtmV8_C7ufojyBLDi_COJoKwd5L7y4cgOWGLxcHSBhm63bnq0NhUChiV3Qay2cBsuwPcmG5rxgkDbTE-VC04eqiGdjh9q88dqiaWeV9N2OA/s320/DSC_0578.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy freshly blended cilantro-avocado dressing</td></tr>
</tbody></table>
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2. Hard boil the eggs. Place the eggs in a pot and cover with cold
water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the
heat, cover, and let sit for exactly seven minutes. Have a big bowl of
ice water ready and when the eggs are done cooking place them in the ice
bath for three minutes or so - long enough to stop the cooking. Set
aside.</div>
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3. While the eggs are cooling start preparing the zucchini by tossing it
with olive oil and salt in a medium-sized bowl. Prepare your grill
(medium-high heat). If you are worried about the zucchini coins falling
through the grill you can thread them onto kabob skewers (stab through
the green skin). Grill until zucchini are tender and cooked through,
roughly 5 minutes on each side. Remove from the grill and cut each
zucchini coin into quarters.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCF-LdVfXOWk0cWJvRG5_mEN1ac3kb3gO2_S-Z776xq1GLuIgWfSK5xdQfrXgh0HrdCpMwMO5yhrLl0_pT4IQVrCRjTMbz-0ZZ1OK2GXqK6wXNPWi9piIYW-OZUQOyH1BaEbpw8xYQx4T/s1600/DSC_0572.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCF-LdVfXOWk0cWJvRG5_mEN1ac3kb3gO2_S-Z776xq1GLuIgWfSK5xdQfrXgh0HrdCpMwMO5yhrLl0_pT4IQVrCRjTMbz-0ZZ1OK2GXqK6wXNPWi9piIYW-OZUQOyH1BaEbpw8xYQx4T/s320/DSC_0572.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh zucchini tossed in olive oil with Himalayan pink sea salt </td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCh1EcVMp0-EvP96zkS_qe9ekMimsgRG2sO2w5wwgobMJH8z4OfX-k0mWgRjNWTclQ3t3WU38-jb7dxXX1RzTmONpHGLct_xdtqGmxQKOdP5EocGhmeg728vGdrCPAmV_bJZCRdkB5rPA/s1600/DSC_0586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCh1EcVMp0-EvP96zkS_qe9ekMimsgRG2sO2w5wwgobMJH8z4OfX-k0mWgRjNWTclQ3t3WU38-jb7dxXX1RzTmONpHGLct_xdtqGmxQKOdP5EocGhmeg728vGdrCPAmV_bJZCRdkB5rPA/s320/DSC_0586.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The zucchini that did not fall through the grill (I recommend skewering for sure!)</td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
4. Crack and peel each egg, cut each egg into quarters lengthwise.
Assemble the salad by tossing the quinoa with about 2/3 cups of the
avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs,
goat cheese, and a bit of chopped cilantro for garnish. </div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<i>Serves 4 to 6.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5tdGY4yfujWGoY2cG0wkVSlEEwsqf5RqYz01Zc_jVB0lvZcQ6SDwUCAgDhn47Gnx54FY3WGqEKLHSfLB0WJ2HWrk4VyxgAlP1x6DPngJmm3cOS3HPMJQypliM6NvuLOTE81H6Lm8rN2k/s1600/DSC_0598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5tdGY4yfujWGoY2cG0wkVSlEEwsqf5RqYz01Zc_jVB0lvZcQ6SDwUCAgDhn47Gnx54FY3WGqEKLHSfLB0WJ2HWrk4VyxgAlP1x6DPngJmm3cOS3HPMJQypliM6NvuLOTE81H6Lm8rN2k/s320/DSC_0598.JPG" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif; font-size: large;"><b>Health Benefits </b></span></div>
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<b>Cilantro</b> - I learned some random facts about cilantro from this months issue of <a href="http://www.wholeliving.com/178499/key-ingredient-cilantro" target="_blank">Whole Living</a>.<br />
<ul>
<li>Prized throughout history for its ability to aid digestion, coriander was a common treatment for diabetes prior to the development of insulin in 1922.</li>
<li>Cilantro is one of 3,000 members of the carrot family.</li>
<li>Scientific studies have found similarities between the fat molecules in cilantro and those in soaps, lotions....and bedbugs. The aversion that some people have to cilantro, in other words, may may triggered by their unconscious association of its aroma with inedible, even poisonous, substances.</li>
</ul>
Additionally, I found this list of health benefits <a href="http://www.globalhealingcenter.com/benefits-of/cilantro" target="_blank">here</a>:<br />
<ul class="list">
<li>Powerful anti-inflammatory capacities that may help symptoms of arthritis</li>
<li>Protective agents against bacterial infection from Salmonella in food products</li>
<li>Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)</li>
<li>Relief for stomach gas, prevention of flatulence and an overall digestive aid</li>
<li>Wards off urinary tract infections</li>
<li>Helps reduce feelings of nausea</li>
<li>Eases hormonal mood swings associated with menstruation</li>
<li>Has been shown to reduce menstrual cramping.</li>
<li>Adds fiber to the digestive tract</li>
<li>A source of iron, magnesium, and is helpful in fighting anemia</li>
<li>Gives relief for diarrhea, especially if caused by microbial or fungal infections</li>
<li>Helps promote healthy liver function.</li>
<li>Reduces minor swelling</li>
<li>Strong general antioxidant properties</li>
<li>Disinfects and helps detoxify the body</li>
<li>Stimulates the endocrine glands</li>
<li>Helps with insulin secretion and lowers blood sugar</li>
<li>Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema</li>
<li>Contains immune-boosting properties</li>
<li>Acts as an expectorant</li>
<li>Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.</li>
</ul>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-14003137968503864072012-05-28T08:27:00.000-07:002012-05-28T08:27:35.507-07:00Toasted Kale Salad with Coconut<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5l2_A2eoXQ5fDd4Jl-wDku8MyEI9-IIE7j0eTdhe9WaQ1L8OLVZBaHKoyoRc_mwJ-yFhROXo_CZN8q-8SjVQ-IAVGTuHDbM1yRgSm3cnUDLwpFmwxq0nXKQSPUer7G0wt1IdxZl99aLi/s1600/DSC_0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5l2_A2eoXQ5fDd4Jl-wDku8MyEI9-IIE7j0eTdhe9WaQ1L8OLVZBaHKoyoRc_mwJ-yFhROXo_CZN8q-8SjVQ-IAVGTuHDbM1yRgSm3cnUDLwpFmwxq0nXKQSPUer7G0wt1IdxZl99aLi/s320/DSC_0545.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: small; font-weight: normal;"><span class="Apple-style-span">I LOVE kale and eat it all the time. My husband jokes that he has eaten more kale in the past year then he thought he would eat in his lifetime. But it is so tasty and so healthy! </span></span></div>
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<span class="Apple-style-span" style="font-size: small; font-weight: normal;"><span class="Apple-style-span"><br /></span></span></div>
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<span class="Apple-style-span" style="font-size: small;">This is by far one of my favorite recipes. Not only is it super easy to prepare, but the mix of salty and sweet is so yummy. This recipe is from Heidi Swanson's book "<a href="http://www.amazon.com/exec/obidos/ASIN/1580082777/heidiswanson-20" target="_blank">Super Natural Every Day</a>." If you don't own it, I definitely recommend it! Some of my favorite recipes are from this book. I sometimes adjust the amount of sesame oil and tamari, usually adding more than the recipe calls for. </span></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li><span class="Apple-style-span" style="font-size: small;">1/3 cup extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 teaspoon toasted sesame oil</span></li>
<li><span class="Apple-style-span" style="font-size: small;">2 tablespoons tamari <span style="font-size: x-small;">(shoyu or soy sauce can be substituted but contain gluten)</span></span></li>
<li><span class="Apple-style-span" style="font-size: small;">3 1/2 lightly packed cups of kale, stems trimmed, large ribs removed <span style="font-size: x-small;">(any kind of kale will work but dino/lacinato kale is my favorite)</span></span></li>
<li><span class="Apple-style-span" style="font-size: small;">1 1/2 cups unsweetened large-flake coconut</span></li>
<li><span class="Apple-style-span" style="font-size: small;">2 cups cooked quinoa<span style="font-size: x-small;"> (or other whole grain like farro if gluten isn't an issue)</span></span></li>
</ul>
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<span class="Apple-style-span" style="font-size: small;">1. Preheat the oven to 350 with two racks in the top third of the oven. </span></div>
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<span class="Apple-style-span" style="font-size: small;">2. In a small bowl, whisk or shake together the olive oil, sesame oil and tamari. Put the kale and the coconut in a large bowl and toss well with about two-thirds of the olive oil mixture. </span><br />
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<span class="Apple-style-span" style="font-size: small;">3. Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyF6uADct8S5rxedA1How7EM4L_90wuIDt_BNCqRqtkSCSf7Q5Xt51gfJ9hAbzUb__B4pdXVaR0r0YsVE6JW4gJ0wfcyudhO3NexhL5vrkEYrgFUqUyXlSQXo8PG7CeSp20VcfYcmOby0/s1600/DSC_0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyF6uADct8S5rxedA1How7EM4L_90wuIDt_BNCqRqtkSCSf7Q5Xt51gfJ9hAbzUb__B4pdXVaR0r0YsVE6JW4gJ0wfcyudhO3NexhL5vrkEYrgFUqUyXlSQXo8PG7CeSp20VcfYcmOby0/s320/DSC_0541.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: small;">3. Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the quinoa mixture on a platter and top with the kale. Serve warm. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80Y14EwoOifoBMQnV0UKnIUcP-BWYHK1qvBqJ3sTlhLcH6_gHPAlLdZPmypsTwkdJdNOasJnpKxbW36hrJi_oP3BGT7_Rio3fkQwuT_3enEE01uzZ8sQSZWHj4tPPQuafrzC0HeNM9G-x/s1600/DSC_0546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80Y14EwoOifoBMQnV0UKnIUcP-BWYHK1qvBqJ3sTlhLcH6_gHPAlLdZPmypsTwkdJdNOasJnpKxbW36hrJi_oP3BGT7_Rio3fkQwuT_3enEE01uzZ8sQSZWHj4tPPQuafrzC0HeNM9G-x/s320/DSC_0546.JPG" width="320" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">Health Benefits</span></b></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Kale</b> - I don't even know where to start with the health benefits of kale! It is one of the most nutrient dense foods you can eat and is so good for you. </span>Kale is full of nutrients with antioxidant and anti-inflammatory
benefits that help your body stay vibrant and youthful. Kale is also
packed with chlorophyll. Chlorophyll removes heavy metals and chemical
toxins from your body.<span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><span class="Apple-style-span">Check out <a href="http://www.organicauthority.com/health/reasons-kale-is-the-new-beef-nutritious-sustainable.html" target="_blank">this article</a> on why kale is the new beef to learn more about the awesome health benefits of this dark, leafy green.</span></span><br />
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<span class="Apple-style-span" style="font-size: small; font-weight: normal;"><span class="Apple-style-span"><a href="http://www.vegancoach.com/fresh-kale-recipes.html" target="_blank">This</a> is also a great kale resource! Learn some helpful hints and how to cook it.</span></span></div>
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<span style="font-size: small;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-84837350461380166912012-05-25T13:03:00.000-07:002012-05-25T13:03:35.121-07:00A CSA Mixturement<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mOORPooN6zP5ExHEufT87NglB1EU6n-KCb-4e6yx2Dvp30OpRzQVFkwYSjvxXy2VaBkyBrtZIKTStalGCaUM2tjvEVCY29pMuKb-q8qUuGMXo7j7Riqc_PaME9LbtxW8Wh4S8HkvOXQI/s1600/DSC_0539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mOORPooN6zP5ExHEufT87NglB1EU6n-KCb-4e6yx2Dvp30OpRzQVFkwYSjvxXy2VaBkyBrtZIKTStalGCaUM2tjvEVCY29pMuKb-q8qUuGMXo7j7Riqc_PaME9LbtxW8Wh4S8HkvOXQI/s320/DSC_0539.JPG" width="320" /></a></div>
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When I was little, my mom would let me make "mixturements." I'm pretty sure she just gave me all the rotten food she was about to throw out and let me pretend I was mixing it up and cooking. I thought I was pretty cool. Tonight I felt like I was making a mixturement. I still had a fridge half full of vegetables that needed to be cleared out before I got the next load from the farm share. I also have a garden full of kale I haven't used because I have so much food from the CSA. So I created this! The measurements are really suggestions....any combination of this stuff is likely good together, so use your best judgement :) You could add all kinds of things to this...I think beans would be a great addition!</div>
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1 bunch of scallions</div>
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4 cloves of garlic, minced</div>
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2 teaspoons of olive oil</div>
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1 bunch of beet greens, chopped</div>
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1 bunch of kale, chopped</div>
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3 tablespoons of freshly grated ginger</div>
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1 yellow squash</div>
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1 zuchinni</div>
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1 egg</div>
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3 tablespoons of tamari (or soy sauce)</div>
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Sriracha (use as much as you want, or none of you don't like spicy stuff)</div>
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Freshly grated Parmesan</div>
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1. Chop up scallions, garlic, beet greens, kale, squash and zucchini.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-7wdRVUIzrnJsH4qpZlSYbHFsAxgmJhyphenhyphenup_FYGEJu7ZDzVnnpx5ydKQhQAYisL2qScGSKP29036oLcKOmttEnHcVbB0QPrk6pvZwZR2voahFNMJvZakcwNEa2-Pr4jWBmoQDSKaHElOa/s1600/DSC_0535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-7wdRVUIzrnJsH4qpZlSYbHFsAxgmJhyphenhyphenup_FYGEJu7ZDzVnnpx5ydKQhQAYisL2qScGSKP29036oLcKOmttEnHcVbB0QPrk6pvZwZR2voahFNMJvZakcwNEa2-Pr4jWBmoQDSKaHElOa/s320/DSC_0535.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green onions (from the CSA) and garlic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrEN03l_h8SdxBr7ytBdy9KLTTzy_kKHzTwztqL_CL0dSZDdbA9H-efbAZMDVJuc_1HN_F_StY4dBfU242iP_pArqpA9cwQXjVt3HJiv0EsuyYgrliimTHfBeNbqO8cxnEpPDfua-o_a1/s1600/DSC_0536.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrEN03l_h8SdxBr7ytBdy9KLTTzy_kKHzTwztqL_CL0dSZDdbA9H-efbAZMDVJuc_1HN_F_StY4dBfU242iP_pArqpA9cwQXjVt3HJiv0EsuyYgrliimTHfBeNbqO8cxnEpPDfua-o_a1/s320/DSC_0536.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow squash and zucchini from the CSA</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguf6CGTtt0VICxqtLVBBJbq2AiZgoCQLiCEvhjiPB8SW1S-68VWqL9gQrE1e35tREBJQWyaV8AAIbBFv-QAqQP1Z2MWPP3q7YQTyMLt-ver9-sRaIocC2LIAFxivIhZBjcFAr5X5ohrQ5y/s1600/DSC_0525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguf6CGTtt0VICxqtLVBBJbq2AiZgoCQLiCEvhjiPB8SW1S-68VWqL9gQrE1e35tREBJQWyaV8AAIbBFv-QAqQP1Z2MWPP3q7YQTyMLt-ver9-sRaIocC2LIAFxivIhZBjcFAr5X5ohrQ5y/s320/DSC_0525.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale from my garden</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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2. Heat one teaspoon of olive oil and add scallions and garlic. Cook for about two minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9wzem4V0GsKMNXxwqKzjtGg3-q-kqAA2KctFmJQANXK6D8Mj7sNwcuTjv3gXKxzGIC5_5JXhRiinQH1thiGBnO5GiEntH74gCFYW8erCMsi_cjNZYtyhid0SGPiovKJ3ypNrq6JdRxyH/s1600/DSC_0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9wzem4V0GsKMNXxwqKzjtGg3-q-kqAA2KctFmJQANXK6D8Mj7sNwcuTjv3gXKxzGIC5_5JXhRiinQH1thiGBnO5GiEntH74gCFYW8erCMsi_cjNZYtyhid0SGPiovKJ3ypNrq6JdRxyH/s320/DSC_0537.JPG" width="320" /></a></div>
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3. Add squash and zucchini and cook for a few minutes. Then add beet greens and kale. Add tamari and ginger (you may need to add a little water depending on how many greens you have). Cook until greens start to wilt and add ginger and sriracha. </div>
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4. In another pan, scramble an egg (I had initially intended to fry an egg, but the yolk broke so I scrambled it instead. This could easily be left out for those of you that are vegans).</div>
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5. Add egg to the greens/squash and taste. Add more tamari or salt if necessary.</div>
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6. Top with freshly grated Parmesan if desired. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FgZTT3mBAJh-2Z9rKI9537aLJZ2msDQmv07omDA4SgMIf5wT2DaEdKFxt6LB3xrR3gYF94bs6yCprNp011jDULRlRTaiZT9Ycg20XstPFrsd5bueNv5lGkp9KpOiDFm52mHrsk76yNNp/s1600/DSC_0538.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FgZTT3mBAJh-2Z9rKI9537aLJZ2msDQmv07omDA4SgMIf5wT2DaEdKFxt6LB3xrR3gYF94bs6yCprNp011jDULRlRTaiZT9Ycg20XstPFrsd5bueNv5lGkp9KpOiDFm52mHrsk76yNNp/s320/DSC_0538.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There you have it....my CSA mixturement :)</td></tr>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-21850155506011669662012-05-25T06:00:00.002-07:002012-05-25T08:20:00.620-07:00Tassajara Warm Collard Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdkq7XWhNAQ0bBUdwLLgAPagOPa0RELlJFuyDiDypPebRBqAeFEuOHEYUhbMCkZAsBxPNEcyzM0UQ1iflU4wBKtImq_ZXQtPITLX6pSrTvL2X7wMYpj2Hv6Qji1wDKofGT5Ueds5BURgv/s1600/DSC_0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdkq7XWhNAQ0bBUdwLLgAPagOPa0RELlJFuyDiDypPebRBqAeFEuOHEYUhbMCkZAsBxPNEcyzM0UQ1iflU4wBKtImq_ZXQtPITLX6pSrTvL2X7wMYpj2Hv6Qji1wDKofGT5Ueds5BURgv/s320/DSC_0504.JPG" width="320" /></a></div>
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This is going to be a new go-to recipe for me, it was so tasty and easy to make! My friend Heather suggested <a href="http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html" target="_blank">this</a> recipe from 101 Cookbooks and recommended that I substitute collards for the cabbage because that's what I got in the CSA share this week. Next week I'm thinking about trying it again with cabbage...it was that good! I'm sure kale or another leafy green would work as well. </div>
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Fresh rosemary is a key ingredient in the recipe. I'm not sure if dried would have the same effect. If anyone reading this lives close to me, stop by my house and get some rosemary from the giant bush of it that I have. I bought a small plant a few years ago, and that thing has survived multiple transplants, two or three winters and will not die. I recommend making an investment in a rosemary plant...it will last a long time!</div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>1/2 cup sunflower seeds</li>
<li>1 teaspoon natural cane sugar (or brown sugar)</li>
<li>fine grain sea salt</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>1 red onion, diced</li>
<li>5 medium cloves garlic, minced</li>
<li>1 bunch of collards (or a head of red cabbage or radicchio), quartered and cut into thin ribbons</li>
<li>2 teaspoons fresh rosemary, minced</li>
<li>2 ounces golden (or regular) raisins (or other plump, chopped dried fruit)</li>
<li>3 tablespoons balsamic vinegar</li>
<li>2 ounces feta cheese, crumbled</li>
<li>a bit of freshly grated Parmesan cheese, to garnish</li>
</ul>
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1. Roast the sunflower seeds in a dry skillet over medium heat until
golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir
until the sugar melts and coats the seeds (you pan will need to be hot
enough). Transfer the seeds immediately to a plate so they don't stick
to the pan. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gJFaaeiyDgfeoZtKss3lCmtj0Ya6UeWi-O6IIEIXdzt3OyUxZpLXPw03lxdxzPIrcw_KJHU0nN7c14qk5jmpGrO08UIIcrhfsEmOtyOiFzrcShU3lRB83I0b-z6uWe8BMHH1VkAWQ2KA/s1600/DSC_0501.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gJFaaeiyDgfeoZtKss3lCmtj0Ya6UeWi-O6IIEIXdzt3OyUxZpLXPw03lxdxzPIrcw_KJHU0nN7c14qk5jmpGrO08UIIcrhfsEmOtyOiFzrcShU3lRB83I0b-z6uWe8BMHH1VkAWQ2KA/s320/DSC_0501.JPG" width="320" /></a>2. Heat the olive oil in a large skillet and saute the onion for a
minutes or two with a couple pinches of salt. Stir in the garlic, and
the collards, and a few more pinches of salt. Stir and cook for just a
minute or so, or until the collards soften up just a touch. Then stir in
the rosemary, most of the raisins, and the vinegar. The collards will
continue to get more and more tender even after you remove it from the
heat, so keep that in mind, and do your best to avoid overcooking it -
where it collapses entirely.</div>
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3. Fold in half of the feta cheese, most of
the sunflower seeds, then taste. Season with more salt if needed. Serve
garnished with the remaining raisins, feta, sunflower seeds and Parmesan
cheese.</div>
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Serves 4 to 6.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiKNLZnq7WsAFy3fy1IVRRrA1dAGoqZx9974pfagccbG_iiEDaZwegV_j9G8yPTYGcQxrDYShg4DZywaTme4UsTO-DTJ2xfOvk7bpWwQxBBFWu6f7mfBGT3L17EROvc76zaf-29CfSUyI/s1600/DSC_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiKNLZnq7WsAFy3fy1IVRRrA1dAGoqZx9974pfagccbG_iiEDaZwegV_j9G8yPTYGcQxrDYShg4DZywaTme4UsTO-DTJ2xfOvk7bpWwQxBBFWu6f7mfBGT3L17EROvc76zaf-29CfSUyI/s320/DSC_0509.JPG" width="320" /></a></div>
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<div style="font-family: Verdana,sans-serif;">
<b><span class="cooktime" style="font-size: large;">Health Benefits</span></b></div>
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<span class="cooktime" style="font-family: Georgia,"Times New Roman",serif;"><b>Rosemary</b> - </span><span style="font-family: Georgia,"Times New Roman",serif;">Rosemary contains substances that are useful for stimulating the immune
system, increasing circulation, and improving digestion. Rosemary also
contains anti-inflammatory compounds that may make it useful for
reducing the severity of asthma attacks. In addition, rosemary has been
shown to increase the blood flow to the head and brain, improving
concentration. Tea made from a thumb-sized piece has been
known to lift spirits in people suffering from seasonal affective
disorder (SAD) and hangovers. Infuse warm red wine with rosemary,
cinnamon, and cloves to soothe winter colds. More </span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=75" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">here</a><span style="font-family: Georgia,"Times New Roman",serif;">.</span><span class="cooktime"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-10728848268454418322012-05-24T08:58:00.001-07:002012-05-24T08:58:12.815-07:00My Garden!<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">In addition to the CSA, I also planted a garden for the first time this year as part of my mission to eat as seasonally and locally as possible. I didn't plant just one garden, but two. I thought all I was going to have to do was till it, then throw some seeds in the dirt and then sit back and watch it grow. WRONG! The garden is pretty much where I spend all my time. I'm either working in the garden, going to buy supplies or trying to read up on how to keep my garden alive. I have a feeling that later in the season I will be spending a lot of time canning/freezing because it is becoming clear that I am going to have an abundant amount of food! Oh dear...something else to learn about... </span></div>
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<span style="font-size: small;">I started with a patch of grass and this is what it looks like now (please excuse the mess of weeds to the right, that belongs to my neighbors). </span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbizuu0EZwG70LvUAsYIK_JAwlAMw3c5Ls78xQkV2vrYNw9Qpxd0prjrpETemW_YArb-GPR8btJmSmFpZSkRKHbsfGbb03fw151-56OZ0H4qJ4M_EJ8RRLR2dEO1a1qOuPdboKm-7Fbu4u/s1600/DSC_0478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbizuu0EZwG70LvUAsYIK_JAwlAMw3c5Ls78xQkV2vrYNw9Qpxd0prjrpETemW_YArb-GPR8btJmSmFpZSkRKHbsfGbb03fw151-56OZ0H4qJ4M_EJ8RRLR2dEO1a1qOuPdboKm-7Fbu4u/s640/DSC_0478.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Garden #1</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td></tr>
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<span style="font-size: small;">What is in my garden? Well, the row farthest to the left is squash (<a href="http://www.botanicalinterests.com/products/view/0047/Squash-Winter-Waltham-Butternut-Seed/page:2/category:vegetables/filter:85" target="_blank">Butternut</a>, <a href="http://www.botanicalinterests.com/products/view/0157/Squash-Winter-Pink-Banana-Heirloom-Seed/page:2/category:vegetables/filter:85" target="_blank">pink banana</a>, acorn, <a href="http://www.botanicalinterests.com/products/view/0163/Squash-Summer-Scallop-Patty-Pan-Blend-Heirloom-Seed/page:2/category:vegetables/filter:85" target="_blank">patty pan</a> and <a href="http://www.botanicalinterests.com/products/view/0143/Squash-Summer-Baby-Round-Zucchini-Heirloom-Seed/page:2/category:vegetables/filter:85" target="_blank">baby zucchini)</a>. I planted the seeds in the ground about the second week of April. Behind that row is peppers (<a href="http://www.botanicalinterests.com/products/view/0085/Pepper-Chile-Serrano-Tampique-o-Heirloom-Seed/category:vegetables/filter:81" target="_blank">Serrano</a>, <a href="http://www.botanicalinterests.com/products/view/0182/Pepper-Chile-Thai-Hot-Heirloom-Seed/category:vegetables/filter:81" target="_blank">Thai</a>, <a href="http://www.botanicalinterests.com/products/view/0080/Pepper-Sweet-Purple-Beauty-Seed/category:vegetables/filter:81" target="_blank">purple peppers</a>, <a href="http://www.botanicalinterests.com/products/view/0057/Pepper-Sweet-Yolo-Wonder-Heirloom-Seed/category:vegetables/filter:81" target="_blank">yolo wonder</a>, <a href="http://www.botanicalinterests.com/products/view/3032/Pepper-Sweet-California-Wonder-Organic-Heirloom-Seed/category:vegetables/filter:81" target="_blank">California wonder</a>, <a href="http://www.botanicalinterests.com/products/view/3060/Pepper-Chile-Early-Jalape-o-Organic-Heirloom-Seed/category:vegetables/filter:81" target="_blank">jalapeno</a>, habenero, and <a href="http://www.botanicalinterests.com/products/view/0184/Pepper-Chile-Ancho-Poblano-Heirloom-Seed/category:vegetables/filter:81" target="_blank">poblano)</a>. Some are from the student plant sale on campus and the botanical garden sale, and the rest I started growing indoors in March. There are also eggplants (<a href="http://www.botanicalinterests.com/products/view/0132/Eggplant-Long-Purple-Heirloom-Seed/srch:eggplant" target="_blank">long purple</a> and black beauty). The third row is tomatoes. The ones in the middle I planted from seed. I bought seeds in February, planted them in little containers and kept them inside until it was warm enough to start hardening them off. So it's been quite a long process! And finally, the back row is cucumbers (<a href="http://www.botanicalinterests.com/products/view/0021/Cucumber-Armenian-Burpless-Heirloom-Seed/page:2/category:vegetables/filter:72" target="_blank">armenian burpless</a> and <a href="http://www.botanicalinterests.com/products/view/3099/Cucumber-Lemon-Organic-Heirloom-Seed/page:2/category:vegetables/filter:72" target="_blank">lemon</a>) and cilantro. I read somewhere that cilantro helps to keep insects that like cucumbers away. I planted all of this from seed too, but started them in the ground and not indoors. I also have marigolds planted throughout the garden because pests are also supposedly turned off by the marigolds.</span></div>
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<span style="font-size: small;">In case you were wondering, I got most of my seeds from <a href="http://www.farmerd.com/" target="_blank">Farmer D Organics</a> outside of Atlanta. Shannon and I were in town for a wedding and when I saw it I got really excited and had to stop. It was a great store with lots of gardening supplies and seeds to pick from! Most of my seeds are from <a href="http://www.botanicalinterests.com/" target="_blank">Botanical Interests</a>, with a few from <a href="http://www.southernexposure.com/" target="_blank">Southern Exposure Seed Exchange</a>. I also got a few random seeds from the farm supply store in town (Griffs).</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFH1UWsoXSh54sjLoAB7O4eMigYNSNibaFiOXJjPX3OiuQgtfEI50ejKo5Fq3thEEC700T-hmfF4Pc7ZCM90dodTRLM2JDp3bWLJ6hgD-Q03bO_cvrxjrVpteuWFe-r0hXkeY1-5YdusV/s1600/DSC_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFH1UWsoXSh54sjLoAB7O4eMigYNSNibaFiOXJjPX3OiuQgtfEI50ejKo5Fq3thEEC700T-hmfF4Pc7ZCM90dodTRLM2JDp3bWLJ6hgD-Q03bO_cvrxjrVpteuWFe-r0hXkeY1-5YdusV/s320/DSC_0479.JPG" width="320" /></a></span></div>
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<span style="font-size: x-small;">These are my <a href="http://www.botanicalinterests.com/products/view/0088/Tomatillo-Toma-Verde-Heirloom-Seed/page:2/category:vegetables/filter:56" target="_blank">tomatillas</a>. I started these from seed indoors and I am so excited to watch them grow!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTL2GCYZXKrrs2HhMPkb-WJ3DyY_2MeErOrVn0K7I2g8vyoDUbwnVjwOfROe2Qavd50oSdwu7o1dwoLuDqXH4eqj9E9xNePne0LWPOwk1KlQ0fSNM-iCk9gjgD_zO_NYbXN2tXSiNJXS8V/s1600/DSC_0481.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTL2GCYZXKrrs2HhMPkb-WJ3DyY_2MeErOrVn0K7I2g8vyoDUbwnVjwOfROe2Qavd50oSdwu7o1dwoLuDqXH4eqj9E9xNePne0LWPOwk1KlQ0fSNM-iCk9gjgD_zO_NYbXN2tXSiNJXS8V/s320/DSC_0481.JPG" width="320" /></a></td></tr>
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<span style="font-size: x-small;">Roma tomatoes that I started indoors from seed. I'm so proud of how much they have grown!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C9TtngaBPUAt34mw1K3sVTBBCEoDP4W-S7Wn0IGDvzLSdpU8F9pmREZEFnhETHMcKjywx06nZ8Pe4WZg4jMr29OzEK3piXka0ey44Ih2fPubqPbd4S2Z7Cidns4ce0I5UlEQgiO7-110/s1600/DSC_0484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C9TtngaBPUAt34mw1K3sVTBBCEoDP4W-S7Wn0IGDvzLSdpU8F9pmREZEFnhETHMcKjywx06nZ8Pe4WZg4jMr29OzEK3piXka0ey44Ih2fPubqPbd4S2Z7Cidns4ce0I5UlEQgiO7-110/s320/DSC_0484.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">My tomato plants</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkKyuRI_D0xS4HLp0YXgBODzELrjPQlKr7cUKqNWtyyr9ASTYsneqa5rSO-RZHRgcfQ9rIKBseCgwe9f8u7winS69vdPc9zHjbK6p3ZlWE4-McoOY3OTyPiDO1FM6O8u342RO0zbd3LID/s1600/DSC_0490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkKyuRI_D0xS4HLp0YXgBODzELrjPQlKr7cUKqNWtyyr9ASTYsneqa5rSO-RZHRgcfQ9rIKBseCgwe9f8u7winS69vdPc9zHjbK6p3ZlWE4-McoOY3OTyPiDO1FM6O8u342RO0zbd3LID/s400/DSC_0490.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garden #2</td></tr>
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<span style="font-size: small;">This is a portion of garden #2. The rest of it needs
some work before I'm ready to show any pictures. The part I'm not showing is mostly kale, collards, swiss chard, beets, carrots, lettuce and sugar snap peas. It is a hot mess of weeds at the moment, so more on that later. The upper right section of this pictures is <a href="http://www.botanicalinterests.com/products/view/0073/Squash-Winter-Vegetable-Spaghetti-Heirloom-Seed/category:vegetables/filter:85" target="_blank">spaghetti squash</a>, yellow crookneck squash, baby zucchini and patty pan
squash (all planted from seed in April). The green plants closest to the camera are cauliflower and
brussel sprouts (I cheated and bought plants that were already started). To the right of the brussel sprouts are peppers...lots
of different varieties I bought from the horticulture students at
Clemson, as well as some of my pepper seedlings. In the empty patch in the upper left I have some fennel growing, as well as some tomato plants, carrots and radishes (all from seed!)</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJaJgJdEwjS_VmEyCTLZpkS4OTtPGolN7fcpGLPrUznLJYHnB1PfFBXNEDG5e01jJsRQf-3t0acdNtGTe2OfzLqY98Bf-8ULAxCgFo-1BTghG0pXJAl0fXGtcWO1kgx7ERW6aHo-Cgdxk/s1600/DSC_0487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJaJgJdEwjS_VmEyCTLZpkS4OTtPGolN7fcpGLPrUznLJYHnB1PfFBXNEDG5e01jJsRQf-3t0acdNtGTe2OfzLqY98Bf-8ULAxCgFo-1BTghG0pXJAl0fXGtcWO1kgx7ERW6aHo-Cgdxk/s320/DSC_0487.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Cauliflower that is almost ready to be harvested!</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHK53dAqVrUWbPsikkvS0PmLVo_Xp8x4sEfz2VF2kGhgwFqcm9JnEOaltc_3JgBjUKTVQsGB7Fc9F5BVi8F516kacdVStpuCCASSs_pZabinHvu7MpySE6Z5xJ9Y8G-s0lan2lnGZWOOZB/s1600/DSC_0488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHK53dAqVrUWbPsikkvS0PmLVo_Xp8x4sEfz2VF2kGhgwFqcm9JnEOaltc_3JgBjUKTVQsGB7Fc9F5BVi8F516kacdVStpuCCASSs_pZabinHvu7MpySE6Z5xJ9Y8G-s0lan2lnGZWOOZB/s320/DSC_0488.JPG" width="320" /> </a></span></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"><span style="font-size: small;"><br /></span></td><td style="text-align: center;"><span style="font-size: small;"><br /></span></td><td style="text-align: center;"><span style="font-size: small;"><br /></span></td><td style="text-align: center;"><span style="font-size: small;"><br /></span></td><td style="text-align: center;"><span style="font-size: small;"><br /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">One of my pepper seedlings. Unfortunately, I wrote what kind it is on a stake
with non-permanent marker that washed off and I have no idea what is
going to come up! </span><br />
<span style="font-size: x-small;"> </span></td></tr>
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<span style="font-size: x-small;"><span style="font-size: small;">I also have a patch of watermelon, cantaloupes and <a href="http://www.botanicalinterests.com/products/view/0155/Melon-Honeydew-Sweet-Delight-Seed/category:vegetables/filter:78" target="_blank">honeydew</a>. This is also not pretty enough to show pictures of quite yet.</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><br /></span></span></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;"><span style="font-size: small;">These are my gardens! I hope to give
updates throughout the summer, so stay tuned! If you have any helpful
advice on gardening, please feel free to share.</span></span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1571989369563158101.post-53995468362066181212012-05-21T13:21:00.001-07:002012-05-25T08:19:11.529-07:00Red Lentil Soup with Mint and Beet Greens<div style="font-family: Georgia,"Times New Roman",serif;">
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<span style="font-size: small;">Another beet recipe, yipee! You should have seen the monstrous bunch of beets I got from the CSA this week. I have enough beet greens to make this recipe five times I think. And what I love the most is that when I got to the farm to pick up my food, they had run out of beets. The guy asked me if I minded waiting a few minutes while they went and harvested some more. Of course not! I was so happy to get a bunch of beets that were directly out of the ground. It doesn't get more fresh than that! This is why CSA's are so awesome and I encourage everyone to get involved with a local CSA if possible. I got a lot of other goodies this week including collards, green onions, squash, zucchini, turnips, lettuce, kale and radishes. </span></div>
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<span style="font-size: small;">Of course I modified <a href="http://www.healthyeatingforordinarypeople.com/2011/06/red-lentil-soup-with-mint-and-beet.html" target="_blank">this</a> recipe quite a bit. My husband gets upset when I don't follow recipes exactly, so if you're like him, see the original recipe. And although I didn't include mushrooms this time, I think they would be a great addition!</span></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li><span style="font-size: small;">
1 tablespoon olive oil</span></li>
<li><span style="font-size: small;">1 onion, chopped</span></li>
<li><span style="font-size: small;">6 cloves garlic, chopped</span></li>
<li><span style="font-size: small;">a dozen or so mint leaves, chopped</span></li>
<li><span style="font-size: small;">3 teaspoons salt</span></li>
<li><span style="font-size: small;">1 1/2 teaspoons coriander</span></li>
<li><span style="font-size: small;">beet greens, removed from one bunch of beets, cleaned and sliced</span></li>
<li><span style="font-size: small;">1o cups of water </span></li>
<li><span style="font-size: small;">1 tomato, chopped</span></li>
<li><span style="font-size: small;">1 cup red lentils</span></li>
<li><span style="font-size: small;">1 cup millet, rinsed (the original recipe calls for bulgur wheat, which would probably be better but has gluten so that's why I switched it out. Quinoa or another whole grain would be good as well.)</span></li>
<li><span style="font-size: small;">2 eggs, lightly beaten</span></li>
<li><span style="font-size: small;">extra mint, for garnish, optional</span></li>
</ul>
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<span style="font-size: small;"><span style="font-size: large;">----</span><br /> </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">1. Heat the oil in a medium soup pot. Add the onion and saute for a few
minutes, till translucent. Add the garlic and cook for a few
minutes longer, stirring frequently.</span></div>
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<span style="font-size: small;"><br /><br />
2. Now, add the mint, salt, and coriander. Mix well and cook for another minute or two.</span>
<span style="font-size: small;"><br /><br />
3. Add the beet greens and cook for a few minutes till they are softened and heated through.</span>
<span style="font-size: small;"><br /><br />
4. Add the lentils, millet and about 10 cups of water. More or less water may be needed depending on the amount of greens used, just be sure the water covers the top of the greens. Bring to a boil and
reduce to a very gentle simmer. Simmer for 30 minutes, adding water as
needed if it seems too thick.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoIXSc-_pHFnu8Ncx5g959Eg52xWKlNG0VH5m_OTIkD4QxXam-u-kcNgr2-Jf5vf80YaNQqntEw-bxvlWE_ISYdOuOdBbRF7-BmwzCqDd9w9BDyRwbshkpNMqMdPsbC6ErEbUnA013Kgu/s1600/DSC_0473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoIXSc-_pHFnu8Ncx5g959Eg52xWKlNG0VH5m_OTIkD4QxXam-u-kcNgr2-Jf5vf80YaNQqntEw-bxvlWE_ISYdOuOdBbRF7-BmwzCqDd9w9BDyRwbshkpNMqMdPsbC6ErEbUnA013Kgu/s320/DSC_0473.JPG" width="320" /></a></div>
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5. After the 1/2 hour of cooking, add the tomato and cook for about 10 minutes longer.</span>
<span style="font-size: small;"><br /><br />
6. Immediately before serving, whisk in the egg. Serve, garnished with mint if desired.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWRilKWyqKMku0jvIbDN6LotBZMJ13KPEVVFHUsBG2tEMl0C20kDLPZ-b0QHM7RNWivcxTYsCPUdtKbIF3UHIbJmilawM-vy4FMkDaax1PAPRuw-TTg69uaH-p9pY18QtkV-XwDO-XeIj/s1600/DSC_0477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWRilKWyqKMku0jvIbDN6LotBZMJ13KPEVVFHUsBG2tEMl0C20kDLPZ-b0QHM7RNWivcxTYsCPUdtKbIF3UHIbJmilawM-vy4FMkDaax1PAPRuw-TTg69uaH-p9pY18QtkV-XwDO-XeIj/s320/DSC_0477.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm not sure how to make this soup look appetizing. It just wasn't pretty, but it tasted good!</td></tr>
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<span style="font-size: small;">What else can you do with beet greens? Don't let these nutritional gems go to waste, so click <a href="http://www.sassyradish.com/2012/04/what-do-to-with-beet-greens/" target="_blank">here</a> for some ideas!</span>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-54640533083843980792012-05-18T07:45:00.002-07:002012-05-25T08:25:21.956-07:00Yellow Split Pea Salad with Cilantro Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMeTPWC4ycWeznMCoGXR4_gprNpcUspgkvKlKaGAmO5NGnQfZnYjbsgGckh_u_vlRhGuo7ds4s8CdR07BILS_56Bp1QykPvur7iOx3oBoz75-uWj1viVDWWE65tNdBhXq-EXaECIMz5qHs/s1600/DSC_0412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMeTPWC4ycWeznMCoGXR4_gprNpcUspgkvKlKaGAmO5NGnQfZnYjbsgGckh_u_vlRhGuo7ds4s8CdR07BILS_56Bp1QykPvur7iOx3oBoz75-uWj1viVDWWE65tNdBhXq-EXaECIMz5qHs/s320/DSC_0412.JPG" width="320" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
So this recipe is loosely related to anything that I got from the CSA this week, but I love it and I did have some fresh lettuce to go with it. We also have an absurd amount of cilantro growing in our yard that needed to be used. Fresh cilantro is amazing! We bought one plant a few years ago and it has turned into at least 15 plants without any effort on our part. </div>
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I wasn't sure whether or not to include a picture because I realize it does not look all that appetizing. But I promise it's good. My husband tells me he gets picked on at worked for all the healthy food he eats, but he shared this with some co-workers a while back and they asked for the recipe. I consider that a success. </div>
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The cilantro pesto calls for freshly grated Parmesan. Let me get on my cheese soapbox for a few minutes. Please, buy a block of Parmesan cheese and grate it yourself! I prefer using a microplaner, but a regular grater will do just fine. Please do not buy that disgusting pre-shredded cheese. It is full of chemicals and other nasty stuff to prevent it from clumping. Like wood pulp. I know it's easier, but it's gross and not good for you. Freshly grated cheese tastes totally different and very yummy! And also, don't buy reduced fat cheese. Buy real cheese. If it's reduced fat that means they have taken something out and replaced it with something unnatural and disgusting. Calories are something humans created and do not matter. If you eat real, whole food you'll lose weight without counting a single calorie.</div>
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Moving on....<a href="http://www.101cookbooks.com/archives/pepita-salad-recipe.html" target="_blank">this</a> is another fabulous recipe from 101 Cookbooks!</div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li>1 cup raw pumpkin seeds, toasted (divided) </li>
<li>1 bunch cilantro leaves and stems, well washed and lightly packed</li>
<li>1/3 cup Parmesan cheese, freshly grated</li>
<li>3 medium cloves garlic, peeled</li>
<li>juice of 1 medium lemon</li>
<li>1 serrano chile pepper, minced (2 jalapenos will work just fine if you can't find a serrano. If you like things spicy you can easily add more...I usually do)</li>
<li>2/3 cup extra-virgin olive oil</li>
<li>4 cups cooked yellow split peas</li>
<li>2 handfuls lettuce, torn into bite-sized pieces</li>
</ul>
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<div style="font-family: Georgia,"Times New Roman",serif;">
1. To cook the dried yellow split peas bring 6 cups of water to a boil
in a large saucepan, add 2 cups (rinsed) dried split yellow peas and
cook for 20 -30 minutes, or until tender. Drain, salt to taste and set
aside. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiEJ7GlJWVTkCLc9Y_1NyOoGiKWd7JEVnIZUhgI2m_HVrNRiIhl05rv2YrfYNAVNWMdhCXkkaqhdCmUwViLsJcxzphQ026ZO5us2nAxlQyGsqC4WYuGVTHdFaEPNQothMB43-4DyED6ir/s1600/DSC_0407.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiEJ7GlJWVTkCLc9Y_1NyOoGiKWd7JEVnIZUhgI2m_HVrNRiIhl05rv2YrfYNAVNWMdhCXkkaqhdCmUwViLsJcxzphQ026ZO5us2nAxlQyGsqC4WYuGVTHdFaEPNQothMB43-4DyED6ir/s320/DSC_0407.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow Split Peas</td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
2. Make the cilantro pesto by blending 1/3 cup of the toasted pumpkin seeds,
the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper
with a hand blender, food processor or standard blender until smooth.
Continue blending as you gradually drizzle in the olive oil until the
pesto comes together into a vibrant green sauce. Taste and add a pinch
or two or salt if needed.</div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvKsTgc2p8qugacuIIeQb3WYtQJE2alIr7-gf_l6g_WuQOqaDwMQO7VGj2aVd82bGBnmjYHZ8mYLGmhNHKCBlIEZgii0WeTo_27VFGw1RW29cQp2pRYh2so0ruEjjFw2C5TytPGNlrWdn/s1600/DSC_0408.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvKsTgc2p8qugacuIIeQb3WYtQJE2alIr7-gf_l6g_WuQOqaDwMQO7VGj2aVd82bGBnmjYHZ8mYLGmhNHKCBlIEZgii0WeTo_27VFGw1RW29cQp2pRYh2so0ruEjjFw2C5TytPGNlrWdn/s320/DSC_0408.JPG" width="320" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">Freshly cut cilantro from our garden in the food processor!<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
3. In a large bowl toss the yellow split peas and remaining pumpkin seeds with
the pesto until everything is coated. Add the lettuce and gently
toss again (or you can serve this on top of the lettuce if preferred).</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<i>Serves 6 or so.</i></div>
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<br /></div>
<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Health Benefits </span></span></b><br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Yellow Split Peas</b> - Split peas have soluble fiber, resulting in lower blood sugar and cholesterol. <span itemscope="" itemtype="http://schema.org/Article">This can also help
with conditions like irritable bowel syndrome and diverticulosis. A
single cup of cooked dried peas in your daily diet provides 65.1% of the
recommended daily fiber. They also provide a good amount of protein,
two B-vitamins, and several important minerals. Peas also include
isoflavones, which are helpful in reducing the risk of breast and
prostate cancer. More info <a href="http://www.articlesbase.com/health-articles/split-peas-are-an-excellent-source-of-nutrition-753131.html" target="_blank">here</a>.</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<b style="font-family: Georgia,"Times New Roman",serif;">Pumpkin Seeds</b><span style="font-family: Georgia,"Times New Roman",serif;"> - Also called pepitas, these are a very healthy snack! Be sure to buy raw ones and not the flavored processed ones you find in a lot of stores. For men, they can help with prostate health and with bone protection. Because they are high in zinc, pumpkin seeds are a natural protector
against osteoporosis. Low intake of zinc is linked to higher rates of
osteoporosis. They also contain L-tryptophan, a compound naturally effective against depression. 1/2 cup of pumpkin seeds contains 92% of your daily value of magnesium, a mineral in which most Americans are deficient. Pumpkin seeds effectively reduce inflammation without the side effects of anti-inflammatory drugs as well. Visit </span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">here</a><span style="font-family: Georgia,"Times New Roman",serif;"> or<a href="http://www.healthdiaries.com/eatthis/10-health-benefits-of-pumpkin-seeds.html" target="_blank"> here</a> for more info.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1571989369563158101.post-27499658296833381312012-05-17T13:13:00.001-07:002012-05-25T08:25:07.408-07:00Beet Green Chopped Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd_ap0zWgUX9RAC7M9ORKUtpF_mpLSv4RAf23GwjQUiitXmQOJwHINGFWLEmKhe82php5Fxj_814ngaqPkupni_H0_RrgZ2vdCx3FFv3dSj_CqsVDUDv6B3ZcQwMt2g_-RkO0_6UgVkOq/s1600/DSC_0404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: Georgia,'Times New Roman',serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd_ap0zWgUX9RAC7M9ORKUtpF_mpLSv4RAf23GwjQUiitXmQOJwHINGFWLEmKhe82php5Fxj_814ngaqPkupni_H0_RrgZ2vdCx3FFv3dSj_CqsVDUDv6B3ZcQwMt2g_-RkO0_6UgVkOq/s320/DSC_0404.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Finally a recipe with beets! I feel obligated by the name of my blog to at least have a few beet recipes on here every once and a while. I don't have a particular love for beets or anything...I just couldn't think of a better name and it seemed to fit with the vision I have for this blog. Anyway, I got a bunch of beets in the CSA share this week and thought <a href="http://www.sproutedkitchen.com/home/2012/3/20/beet-green-chopped-salad.html" target="_blank">this</a> recipe sounded good. I always feel guilty throwing the beet greens away because I know they are so good for you, but I never know what to do with them. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">This recipe was really good! While the amount of dressing was adequate, it might have been nice to have a little more. If you enjoy dressings/condiments like I do, I would suggest increasing the amount of each ingredient in the dressing. It was super tasty and I would have liked to have had more!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">As a side note, I'm still getting the hang of taking pictures while I'm cooking. It's quite inconvenient and I hate having to stop what I'm doing, wash my hands and try to take a lovely picture of something that may or may not look lovely. A big reason I got a fancy new camera was to take pictures for my blog, but I'm still learning how to use it. I hope the photography will improve with time! Anyhow, on to the recipe: </span></div>
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</div>
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 bunch of beets, including fresh looking greens</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">olive oil and sea salt for roasting beets</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">4 scallions, white and light green parts</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 cup cooked and cooled quinoa</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 small avocado, diced</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1/4 cup toasted sunflower seeds</span></li>
</ul>
<div style="line-height: 18px; margin-bottom: 1em; margin-top: 0em;">
<br />
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Tahini dressing </span></div>
<div style="line-height: 18px; margin-bottom: 1em; margin-top: 0em;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 Tbsp. tahini</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">Juice of 1 lemon</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 Tbsp. apple cider vinegar</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1-2 tsp. honey (or agave nectar), depending on desired sweetness</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3 Tbsp. water, or as needed</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">hefty pinch of salt and pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2 cloves of garlic finely minced</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 Tbsp. extra virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1 Tbsp. finely chopped chives (I didn't have chives and it was just fine without them)</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">----</span></div>
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</div>
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<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">1. Preheat the oven to 450'.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-kTvqaYCT6Bparp5veEHDwKHyi3gJqykjvq2TT2wENdVRFWRyifCmtNacJuPogg98M0UVDgr_l-aImRpavGqzRZIXUqu-g13ANPZW08ZmA292TXjWEkGRX167aZG-sK_8jP8YZrkWuyT/s1600/DSC_0379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black; font-family: Georgia,'Times New Roman',serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-kTvqaYCT6Bparp5veEHDwKHyi3gJqykjvq2TT2wENdVRFWRyifCmtNacJuPogg98M0UVDgr_l-aImRpavGqzRZIXUqu-g13ANPZW08ZmA292TXjWEkGRX167aZG-sK_8jP8YZrkWuyT/s320/DSC_0379.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif; font-size: x-small;">Beets ready for roasting </span></td></tr>
</tbody></table>
<div style="margin-bottom: 1em; margin-top: 0em;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">2. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.</span></div>
<div style="margin-bottom: 1em; margin-top: 0em;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">3. While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl. Also begin cooking the quinoa. Rinse it well, bring it to a boil and cook for about 15 minutes and then let it sit with the top on for about 10 minutes before allowing it to cool off.</span></div>
<div style="margin-bottom: 1em; margin-top: 0em;">
<span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">4. To prepare the dressing, whisk together the tahini, lemon juice, vinegar, honey and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside. </span></div>
<div style="margin-bottom: 1em; margin-top: 0em;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtB1PcmpY_o9WbBJb4stek46_ItBKqMCcJe7g7Tter2zjFn00rCWAq7kwpKszLGEEJMTYTtU_dK81x0WRM_Fi0KkikV5eRgMUebo4aKX1eNYx8V3plzaWDlwEhArzZj9cZE_BwPy36PtkR/s1600/DSC_0403.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtB1PcmpY_o9WbBJb4stek46_ItBKqMCcJe7g7Tter2zjFn00rCWAq7kwpKszLGEEJMTYTtU_dK81x0WRM_Fi0KkikV5eRgMUebo4aKX1eNYx8V3plzaWDlwEhArzZj9cZE_BwPy36PtkR/s320/DSC_0403.JPG" width="320" /></span></a><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">5. Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.</span></div>
<div style="font-family: Verdana,sans-serif;">
<b><span class="Apple-style-span" style="font-size: large;">Health Benefits</span></b></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span class="Apple-style-span" style="font-size: small;"><b>Beets-</b> </span><span style="font-size: small;">These colorful root vegetables contain powerful nutrient compounds that
help protect against heart disease, birth defects and certain cancers,
especially colon cancer. More info <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49" target="_blank">here</a>. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<span style="font-size: small;"><b style="font-family: Georgia,"Times New Roman",serif;">Quinoa</b><span style="font-family: Georgia,"Times New Roman",serif;"> (pronounced keen-wah) - Many of you may have heard of quinoa because recently it's been talked about a lot as being a superfood. Quinoa is not a grain and is actually a seed related to the spinach family. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest (and it's gluten free!). Quinoa is full of phytonutrients, antioxidants AND can even help balance your blood sugar. Quinoa is a complete protein. It contains all 9 essential amino acids that are required by the body as building blocks for muscles. It also contains high levels of magnesium, which helps relax your muscles and blood vessels and effects blood pressure. This also helps with migraine headaches. Visit </span><a href="http://bodyecology.com/articles/quinoa_benefits_guide.php" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">here</a><span style="font-family: Georgia,"Times New Roman",serif;"> or </span><a href="http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice" style="font-family: Georgia,"Times New Roman",serif;" target="_blank">here</a><span style="font-family: Georgia,"Times New Roman",serif;"> for more info on this great food!</span></span></div>
<br />Unknownnoreply@blogger.com0