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Real Food Recipes. Sustainable Living. Shining Health.

Posts tagged Local Roots CSA

Appetizer / Breakfast / Dairy-free / Dessert / Dinner / Egg Free / Gluten-free / Grain-free / Holiday Favorites / Local Eats Project / Nut-Free / Sauce / Side Dish / Vegetarian

Apple-Beet Chutney

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! Apple-Beet Chutney Make 4 servings. 1 cup beets – roasted, peeled and chopped 1 ½ cups apple – chopped 1 cup fresh squeezed orange juice – about 2 oranges  1 tablespoon orange zest 1 teaspoon cinnamon 1 teaspoon cloves 1 whole star anise 1 whole dried chili pepper  1 teaspoon maple syrup To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour. Place the whole star anise and dried pepper in a spice Read More

Appetizer / Breakfast / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Paleo / Side Dish / Vegetarian

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.) ⅓ cup sweet onion – thinly sliced ½ tsp coconut oil 3 bosc pears – thinly sliced into ⅛” 1 tsp salt 1 tbsp lemon juice ½ tbsp flour (I use cassava) 1 tbsp fresh lemon verbena ½ tsp extra virgin olive oil 1 tsp honey ½ tbsp balsamic vinegar   Prepare your pie dough and roll it out onto a piece of parchment paper. Preheat the oven to 375°F. In a medium-sized skillet, lightly sauté onions with ½ Read More

20 Minute Meals / Appetizer / Breakfast / Dairy-free / Dinner / Gluten-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Sauce / Side Dish / Vegetarian

Corn Fritter Salad Stack with Tomato & Zucchini

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