4 cups cucumber – seeded and chopped into 1” pieces 2 oranges – peeled, segmented and chopped 1 ½ cups jicama – julienned 1 cup red onion – chopped ¼ cup fennel – shaved 3 tbsp lime juice 1 tbsp orange zest ½ tsp salt Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated. Refrigerate for one to two hours, allowing the flavors to blend into each other. Serve with grilled salmon or steak. Enjoy!
Ever get your CSA share, take a look inside and have no idea how you’re going to make the ingredients into a meal? Well that was my challenge this week. Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish. Ingredient included: 2 ears of corn 2 zucchini 2 tomatoes 1 bunch of savory herb 1 bunch of green leaf kale My recipe creation: Corn Fritter Salad Stack with marinated Tomato & Zucchini topped with Savory Herb Aioli All vegetables came from Bloominghill Farm in Blooming Grove, New York. Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritters 2 cups cooked corn ½ cup+ 1 tbsp cornmeal 2 medium eggs 1 tbsp coconut flour ½ tsp salt 1-2 tbsp lard or coconut Read More
1 tbsp lard or coconut oil 3 cups okra 3 tbsp garlic – minced 1 cup onion – minced 1 tbsp ginger – grated ½ tsp all spice 1 tsp paprika ½ tsp nutmeg ¼ tsp cayenne powder ¾ cup vegetable broth 1 tbsp tomato paste ⅓ cup coconut milk ¼ tsp salt Melt lard over medium heat in a large skillet. Add onions, ginger, garlic and salt, and sauté for two minutes. Stir in the spices, vegetable broth, tomato paste, and coconut milk. Reduce heat to low and add the okra. Cover the pan and simmer over low heat for ten minutes. The okra is done when it is soft, yet still firm enough to keep it’s form. Serve over rice or as is. Leftovers will keep in the fridge for a few days and in the freezer Read More
Makes 4 servings. 6 cups mixed salad greens 1 red onion – thinly sliced DRESSING Makes 1 cup. ½ cup fresh arugula ½ cup fresh spinach 1 tsp anchovy paste ½ cup plain coconut yogurt ¼ avocado 1 tbsp lemon juice 1 tsp garlic – minced ¼ tsp salt ¼ tsp black pepper Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined. Toss the dressing with the greens and onion. Serve immediately. Enjoy!
Makes 4 servings. 2 ears of fresh sweet corn – cooked and kernels cut from cob 2 peaches – sliced 2 cups fresh basil – chopped ½ tbso olive oil 1 tsp apple cider vinegar ½ tsp salt ¼ chili powder In a large bowl, mix the olive oil, vinegar, salt and chili powder. Add in the peaches, corn and basil. Toss together gently. Serve immediately. Enjoy!
Makes 4 Servings 1 bunch asparagus 1 cup cherry tomatoes – halved 1 cup zucchini – chopped AVOCADO BASIL PESTO 1 large bunch of fresh basil 1 avocado 2 tbsp lemon juice 1 tbsp garlic – chopped ½ tsp salt 1 tbsp olive oil ¼ tsp fresh ground black pepper To make the pesto, add all ingredients to a food processor. Pulse for two minutes until all is well incorporated. Toss the pesto with the asparagus, tomatoes and zucchini. Serve immediately. Enjoy!