Category: Recipes

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It’s a good thing there are only 24 hours in a day

Hustle, hustle, hustle! When the weather turns and the sun comes out, it is all hands on deck. I have to keep reminding myself that it is only April and that I will be planting crops until August. I used to think that vegetable farming was a marathon race, but now I am more inclined to think of it as a track meet.

Yes, the season is long, but it really feels like a series of sprinting events, and the starter gun has definitely gone off. We are getting the peas, spinach, beets, chard and lettuce planted. We are also getting the ground worked up for potatoes, corn and winter squash. So in the spring we are mostly preparing the ground for planting and then planting it.

As the season marches on we are still working the ground for summer crops, like tomatoes, peppers and cucumbers, but we add in weeding – lots of it (ugh!). We also add harvesting of those early planted crops of lettuce, spinach, etc.

About June we move into a weeding, watering and harvesting cycle. Life also begins to mellow and the days become more manageable (ahh! deep breath). Life feels normal. We are not quite there yet, but there is light at the end of the tunnel.

We have lots to do between now and November. This week we are planting strawberries and potatoes!

 

Sprinter (Farmer) Tristan

 

 

 

cow

Order your grass-fed beef before prices increase!

Prices for our local, grass-fed beef will go up $0.10 per pound after April 30th, so place your order today!

June beef is sold out, but we still have shares available for August and October.

 

Mashed Cauliflower with Cheese and Chives

Ingredients:

1 medium head cauliflower

2 tablespoons cream cheese

1/3 cup shredded Parmesan cheese

1 clove crushed garlic

1 tablespoon chopped fresh chives, plus more for garnish

Salt and pepper to taste

Directions:

1. Trim the stem from the cauliflower and cut it into small florets.

2. Bring a large pot of salted water to a boil. Add the cauliflower florets and simmer just until tender, about 8 minutes.

3. Drain the cauliflower florets and transfer them to a food processor. Add the cream cheese and Parmesan cheese to the food processor and pulse until creamy. Add the garlic and pulse for about 30 seconds.

4. Transfer the mixture to a bowl, stir in the chives, then season with salt and pepper to taste. Serve topped with additional chopped chives.

Adapted from Kelly Senyei’s recipe from justataste.com

Know Your Produce: Beets

If you’re not a fan of beets’ famously bright hues, then cover your work surfaces before you start peeling, slicing, and grating. To store beets, cut the greens from the roots, leaving an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days.

Roasted Beet and Fresh Greens Salad

2 1/2 lbs. small beets, trimmed and scrubbed

1/4 cup extra-virgin olive oil

Coarse salt

4 cups leafy greens, with any thick stems removed

2 teaspoons cumin seeds

Flaky sea salt, such as Maldon

Directions:

1. Preheat oven to 400 degrees. Place beets on foil lined with parchment. Drizzle with 1 tablespoon oil; season with coarse salt. Wrap foil into a sealed pouch. Roast beets on a rimmed baking sheet until easily pierced with a skewer, about 45 minutes. Carefully open pouch; when beets are cool enough to handle, rub off skins with paper towels. Halve beets (or quarter if desired).

2. Arrange beets and greens in a serving dish. In a skillet, bring remaining 3 tablespoons oil and cumin seeds to a simmer; toss with beets and greens. Sprinkle with sea salt and serve.

Recipe adapted from marthastewart.com

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To 2017 and Beyond!

Week of April 17, 2016

Yes, I am looking ahead. On the farm I always have the past, present, and future on my mind. I am referring back to previous years, concentrating on the weather windows to do things on the farm the current year, and preparing for future years. So this year, with an eye towards the future, we are planting more plums, pears, raspberries, and strawberries again. Here is a little update on what we are growing for the future.

Plums.  The Yellow Egg plum, is a European plum that produces an abundance of large, oval, freestone, golden yellow fruit with a golden interior that tastes like honey. The Yellow Egg has juicy flesh and is very sweet and is grown for the outstanding quality of the fruit which is excellent for dessert, cooking, and canning. This addition to the Italian plums and Green Gages will round out our plum plantings. We will have Italian and Green Gages in September, but look for the Yellow Eggs in 2018.

Pears. This year we relocated our Stark Crimson pears and added some Orcas pears and a few Asian pears for pollination. The Orcas pear was discovered by horticulturalist Joe Long. He discovered this tree growing on his property on Orcas Island, Washington and it has become a regional favorite. The fruit is large, flavorful, scab resistant, and loaded each year with yellow fruit with a carmine blush. The pears are great for canning, drying, or eating fresh. Look for them in 2018. We will have Bosc and Conference pears this fall.

Raspberries. Tulameen is the “go to” choice for fresh market farmers. These fresh market berries are large, have good sugar content, and are bred for hand picking. We pick them every two days during the season. Our new plantings will produce in 2017, but really come on in 2018. For this season we will have Tulameen from our plantings in 2014.

Strawberries. Albion is an ever-bearing type with long, conical, symmetrical, and firm fruit bursting with sweetness. This strawberry produces from June to October. We love this berry because it is sweet, but also does well in August (when there is less rain!). Look for these in August 2016, with them really producing in 2017.

I have selected these fruit varieties for three reasons: 1) they grow well in Stanwood, 2) they work with my organic approach to farming, 3) I personally like the flavor and am excited to eat them!

Lastly Tomatoes. There’s nothing like a tomato fresh from the garden. We are planting hundreds of them, but for you home gardeners we will be offering plants very soon! These plants are grown by our friends at the Rents Due Ranch. We will start selling tomatoes (slicers, pears and cherries) and pepper plants in early May. The May window to plant tomatoes will be perfect this year, given the colder and wetter spring we have had. Stay tuned for more information!

Back to the farm, I am sure I can find something to do. 🙂

Tristan Klesick

 

Recipe for this week’s box menu.

Sautéed Parsnips and Carrots with Honey and Rosemary

Ingredients:

2 tablespoons extra-virgin olive oil

1 pound carrots (about 4 large), peeled, cut into slices 3 inches long by ¼ inch thick

1 pound parsnips, peeled, halved lengthwise, cored (if large), cut into same size as carrots

Coarse kosher salt

2 tablespoons (1/4 stick) butter

1 tablespoon chopped fresh rosemary

1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation:

  1. Heat oil in large skillet over medium-high heat.
  1. Add carrots and parsnips.
  1. Sprinkle with coarse kosher salt and pepper.
  1. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
  1. Add butter, rosemary, and honey to vegetables.
  1. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
  1. Season to taste with more salt and pepper, if desired.

 

Know Your Produce 

Radishes

Benefits: Radishes are a good source of vitamins C and B6, folate, riboflavin, and potassium, as well as many other trace nutrients. Due to their dietary fiber and diuretic properties, radishes promote healthy digestion and purify the kidney and urinary systems.

Storing: Remove the green leaves and place in a plastic bag in the refrigerator for up to one week.

Preparation: Wash radishes and trim the roots just before using. You do not need to peel radishes. Soak red radishes in ice water for one hour to crisp before serving. You can grate or slice them for salads, or add as a garnish.

Search online to find new ways that you can add this power vegetable into your diet.

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Ahhh…Spring!

With a few magical 70 degree days under our belt, I think it’s safe to say that we are well into spring. Even more so than the presence of the sun, I felt pretty sure spring was here the moment I started adding fresh herbs into everything – tucking ruffled mint leaves and licorice-tinged tarragon into my salads and making green sauces of all the herb scraps (throwing in a bit of jalapeño for heat). I may have pushed spring a bit as I poached long strands of jewel-toned rhubarb and rolled them into roses to top an almond cake, but I just can’t help myself – I’m so glad spring is here.

Spring cooking has a lightness about it. The produce that emerges from the just warmed soil is soft, timid even. It’s not yet the full flavored stone fruits or dripping tomatoes of summer. It’s grassy herbs, tart rhubarb, softly sweet carrots, peppery radishes, tender asparagus, and peas that pop with sweetness.

I think also there’s something akin to magic that happens to us Pacific Northwesterners, as the spring sun starts to show itself. Sure, the moment it hits we always fool ourselves into thinking that it’s going to now be here until October. When the rain shows up a few days later we suddenly feel betrayed, but really we know this drill, don’t we?

And yet there’s a lightness about our steps, there’s hope and there’s triumph for passing through another gray season. Because we’ve literally been in the dark for so long we appreciate all the light, the gentle warmth, and the stunning beauty of everything in bloom. We appreciate the new and experience it as a gift.

This morning my husband, while trying to navigate some emotionally distraught children, was pointing out some of the good that we have in our everyday life. “Look!” he excitedly said to our 5-year old, “you have a lunch!” Through tears she said, “But every day I have a lunch!”

She doesn’t see lunch as something to celebrate because it’s part of her every day. It’s so much easier to celebrate what we only get to experience on occasion, like the opening of spring. I hope we all experience each of these sun-filled days with the giddiness and joy we felt on the first day of sun. May it always feel like a sweet gift.

Ashley Rodriguez

notwithoutsalt.com

Award-winning food blogger

Author of Date Night In

 

Spring Chopped Salad

We have had this salad many times in the last couple of weeks. The produce changes depending on what’s in the fridge or what looks good at the market. There’s always salami, specifically finocchiona, sharp cheddar, and a bright, shallot-laced vinaigrette that brings it all together. (Serves 4-6)

Use this recipe as a guide. It’s really the sort of meal that does a great job of using up the leftover bits in the fridge. That’s actually how this salad got its start.

Salad Ingredients:

5-6 cups cut, cleaned greens, cut in 1-inch ribbons (I used romaine & treviso)

1 cup blanched fresh (or frozen) peas

1 cup chopped fresh herbs (chives, mint, parsley)

4-5 radishes, chopped

1/2 avocado, diced

1 cup garbanzo beans

1 cup chopped sharp cheddar

1 cup chopped salami such as finocchiona

1/4 cup toasted pepitas

Other Options:

Cucumber

Carrots

Bell peppers

Diced onion

Scallion

Blanched green beans

Asparagus

Pickled peppers

Olives

Shallot and Cider Vinegar Vinaigrette:

6 tablespoons olive oil

3 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 garlic clove, minced

3 tablespoons finely chopped shallot

1 teaspoon dried oregano, crumbled

Pinch of sugar

Salt and pepper to taste

Instructions

Combine everything in a medium bowl and whisk.

Add all the salad components to a large bowl then toss with the dressing. Serve immediately.

Recipe by Ashley Rodriguez. Used with permission. All rights reserved. 

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Creamy Homestyle Veggie Soup

Soup weather is here to stay! This week’s box of good contains a staple soup ingredient: Celery. Celery is an often-neglected veggie, but it tastes absolutely delicious in soups, especially in a poultry or vegetable-based broth. Avoid letting it slip out of sight and out of mind in your vegetable drawer: rinse, slice and dice, then add it in as the star of this tasty soup!

Recipe adapted from: The Daring Gourmet

Serves: 4

Ingredients

  • ¼ cup butter
  • 1 small yellow onion, finely chopped (about 1 cup) OR 1 medium leek, greens removed, white parts well-rinsed, and finely chopped
  • 2 cups celery, very finely chopped (about 5 large stalks, organic recommended for optimal flavor).
  • 1 large clove garlic, minced
  • About 2 purple carrots OR parsnips, finely chopped (about 1 cup)
  • 4 cups organic chicken broth
  • 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results)
  • 1 teaspoon salt, to taste (if you use a low-sodium broth, you may need to add more salt)
  • ½ teaspoon sugar
  • ⅛ teaspoon freshly ground pepper
  • 2 tablespoons fresh parsley, minced, optional, for garnish

Pairing Suggestion

Instructions

  1. Melt the butter in a large stockpot over medium-high heat and cook the onions (or leeks if using), celery and until soft and translucent, 5 minutes. Add the garlic and carrots (or parsnips if using) and cook another 2 minutes. Add the chicken broth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the milk/cream and stir until the mixture is smooth. Add the remaining ingredients, and simmer, uncovered, for 12-15 minutes. Add salt to taste. Remove from heat, dish into soup bowls and garnish with optional parsley. Serve alongside warm or toasted slices of buttered bread. Enjoy!
  2. If using this soup as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.

Notes

One batch of this soup is roughly the equivalent (in quantity) of 2 cans canned condensed cream of celery soup. Enjoy as a stand-on-its-own soup or you may use in any recipe calling for prepared canned condensed cream of celery soup.

If you’d like this soup to be thicker, use an immersion blender or food processor to process part or all of fully cooked soup (working quickly, to keep hot soup from cooling off too fast) until desired consistency is reached and then serve with garnishes.

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Kale Power

I wish I could tell you that I’ve always liked kale. The healthy-leafy-green vegetable that now seems to be everywhere from smoothie bars to every menu across America.

For the first 30+ years of my life, I didn’t know kale existed. My introduction came about five years ago, when I started to juice, the flavor was “grassy” almost “metallic” like, I just couldn’t take it. I wanted to like it. But it caught me off guard. Kale was not part of my grocery list.

But when you love to eat, and the latest food trend catches up with you, it is almost impossible to avoid this grassy green. So I started to try it in different dishes. I would cook it, use it raw, puree it, and now… I can’t get enough of it.

One of my favorite restaurants in Washington State serves it simply sautéed in olive oil with garlic, golden raisins and pine nuts. That’s it! So simple, it’s impossible not to like it. Now, I feel somehow responsible to defend kale, the misunderstood child of the vegetable family. With its thick, curly leaves, it can easily seem intimidating, as though you’d have to wrestle it into submission before it agrees to be cooked.

Around the United States, everyone is talking about kale. So what’s all the kale hype about? Flavor aside, I love kale for three fundamental reasons: Kale tops the charts of nutrient density, possesses incredible culinary flexibility, and is easy to grow almost anywhere, which means you can enjoy local kale just about anywhere when it’s in season. I recently learned about its power to support brain health, and will be sharing that with you on the Klesick Farms blog.

As explained by doctor Drew Ramsey, author of Happiness Diet, the power of phytonutrients do amazing things. 

Sulforaphane

Sulforaphane is one of the reasons that cruciferous vegetables like kale and broccoli are on everyone’s “superfoods” list. Its antioxidant action helps fight high blood pressure, while its ability to stimulate natural detoxifying enzymes reduces brain inflammation as well as the risk of breast and prostate cancer. These protective effects may also be responsible for the observation that sulforaphane helps improve learning and memory abilities following brain injury. It can kill the bacteria Helicobacter pylori, which is responsible for stomach ulcers and gastric cancer risk.

Alpha-linolenic Acid (ALA)

ALA is an omega-3 fat found mainly in plants. It is an essential fatty acid, meaning your body can’t produce it and you must obtain it through your diet. Plants use this fat to convert sunlight into energy, making it vital to our planet’s energy production. In the brain, ALA is converted to the longer omega-3 fatty acids EPA and DHA, which are particularly important for brain and heart health. Higher intakes of ALA are linked to a lower risk of depression and may decrease anxiety and the effects of stress.

Folates

Plant-based diets are key to brain health, and one reason are folates. At least eight forms of these water-soluble B-complex vitamins exist in food. Folic acid is the synthetic version. Folates, also known as vitamin B9, are needed for a healthy brain and good moods as they keep brain cells healthy, ward off heart disease (drastic risk reductions), and even fight cancer.

So what are your thoughts on Kale? What is your favorite way to enjoy this leafy vegetable?

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

 

Kale, Apple and Parmesan Cheese Salad with Roasted Garlic-Lemon Dressing

 

Ingredients

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 bunch kale, ribs removed, thinly sliced

1 apple

1/4 cup parmesan cheese

Salt and pepper to taste

 

Preparation

Whisk together the lemon juice, olive oil and salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

 

While the kale stands, cut the apples into thin matchsticks. Add the apples and cheese to the kale. Season with salt and pepper and toss well.

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We're Digging!

Last week, Joelle and I and a few kiddos went out for our usual walk on the farm.  We started out at the sunflowers, headed over to winter squash, then grazed on a few raspberries, and checked out the pears, plums, apples and potatoes.  The potato plants looked ready for harvest, so we pulled up a few plants and WOW! We dug reds, yellows, and purples. The yellows, which you are getting this week, were the most ready.

We always like to dig a few potatoes right away. When you dig potatoes early, the skins tend to be “loose” or not “set”.  Our normal strategy is to dig a few rows early in the season and let the remaining potatoes “set” their skins. It takes about six weeks from when we mow the tops of the potatoes to start the process. Mowing the tops stops the growth and sends a signal to the plant to get ready for winter.

I am thoroughly amazed at the earliness of the potato crop this season. The plants didn’t grow as large as I usually expect, but the flavor is outstanding and the quality matches it. If you are new to Klesick’s, these potatoes are like nothing you will ever see in the grocery store. The skins will be loose or flakey because, as mentioned earlier, these are ultra-Klesick Farm fresh.

We like our potatoes cut into small pieces, 1 inch x ½ inch, and oven roasted at 425 °F with a little olive oil and salt. Simply delicious!

Potatoes_Farm

The Nature Conservancy

This weekend the Nature Conservancy is hosting an open house at the Port Susan Bay Preserve. If you have time check it out. The Port Susan Bay Preserve is beautiful and serene, truly a treasure and I am glad that it has been preserved for generations to come. If it works into your schedule come on out and enjoy the Stillaguamish River Valley.

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Fresh Caprese Salad

Klesick Farms Caprese Salad

With so many of the tomatoes coming in from local farms right now, we had to try and capitalize on the beauty and flavor that is a summer tomato.

Our take on Caprese salad comes together in a flash. You can eat it plain, spread it on bread, pile it on chips, or stir it into pasta. It’s that versatile! With tomatoes as good as we have right now, it will be have everyone at the summer BBQs and picnics coming back for seconds!

Note: make this ahead, and let the flavors mingle for a couple of hours in the fridge for optimum flavor.

Fresh Caprese Salad

Print Recipe
Ingredients Method

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar if you have balsamic, that may also be used
  • 1/2 teaspoon sea salt
  • black pepper
  • 1 clove minced summer garlic
  • 3 tablespoons chopped fresh basil 1 bunch
  • 1/4 cup onion chopped
  • 1 jalapeño chil pepper minced
  • 1 1/2 cups mozzarella cheese cubes
  • 1 pint grape tomatoes or 1 pint cherry tomatoes halved

Method
 

  1. In medium bowl, combine cheese pearls and tomatoes. In separate bowl, whisk together olive oil, balsamic, salt, pepper, garlic, onion, and chopped basil. Stir to blend evenly. When dressing is evenly mixed, toss over cheese and tomatoes, stirring gently to coat.
  2. allow to sit for at least 20 minutes to 4 hours for flavors to mingle and bring the salad together.
  3. black cherry tomatoes

Tried this recipe?

Let us know how it was!
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A Summer List

So you have a summer list? You know, the thing you write at the beginning of summer when everything feels possible. For the past several years we’ve had a summer to-do list only to come to the start of a new school year and find all the things we didn’t cross off. Suddenly our wonderful and full summer felt unsuccessful because we didn’t cross things off our list.

Even with those silly end-of-summer disappointments brought on by the list I still have a summer list for this year.  But this list is different. It’s just enough so that if a day has no plans we can turn to it for inspiration but it’s loose enough that we will have no problem crossing off its items. Like picnics on the beach, read a good book and eat cherries by the handful.

We can cross off that last one a dozen times already as June’s massive heat has brought our prized cherries earlier than usual this year. More often than not our cherries never make it into anything except our mouths and I imagine you’re much the same. But I still wanted you to be tempted by this recipe because it uses the sweetness of cherries to balance a tart and savory salad that goes beautifully with anything you may be pulling off the grill this summer.

Pomegranate molasses adds an exotic tanginess that is makes it worth seeking out this ingredient but if you’d rather put time into crossing something off your summer list than seek this out then you can leave it out and add a bit more lemon and a touch of honey in its place.

Whether you are making a list or not I hope your summer days are filled with handfuls of cold cherries and leisurely picnics. Hopefully with this salad included.

ashley rodriguez

Photo property of Not Without Salt. Used by permission. All rights reserved.

 

Couscous Salad with Fresh Cherries

Serves 6-8 as a side.

Ingredients

 

3 cups Israeli couscous

1/4 cup pomegranate molasses

2 tablespoons rice wine vinegar

1/3 cup olive oil

Juice from 1/2 a lemon

1 teaspoon salt

Freshly ground black pepper

2 cups cherries, pitted and quartered

1 cup (4 ounces) marcona almonds

1/2 red onion, diced

1 1/2 cups, packed fresh parsley and mint leaves

1/2 cup crumbled feta

 

Directions

  1. Cook the couscous in boiling water that is seasoned with salt and a glug of olive oil. Drain the couscous while it’s still al dente, about 7-9 minutes but each variety is different so continually check the doneness.
  2. Rinse the couscous with cold water to stop the cooking then set aside.
  3. In a medium bowl whisk together the pomegranate molasses, rice wine vinegar, olive oil, lemon juice, salt and pepper. Add this to the couscous.
  4. Mix in the cherries, almonds and onion.
  5. Finely mince the fresh herbs and add those to the salad. Finish with fresh feta.
  6. Taste and adjust to your liking, adding more salt or lemon juice if needed.

Ashley Rodriguez

Chef, Mom, Creator of Not Without Salt, Author of Date Night In 

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Picnic Basics 101

strawberries-552238_1280

Lately I have been a little obsessed with picnics. There’s something about sitting out in nature enjoying a plate full of delicious food that gets you thinking: “Life does not get much simpler than this!”  Whether it’s spur-of-the-moment sandwiches or well-planned out menus, what’s not to love about packing up a basket, inviting some friends and enjoying the great outdoors?

If you are a fan of the PBS series Downton Abbey, you have probably lost yourself in the lavish picnic settings and feasts. Even though in real life we don’t have Mr. Carson serving our every whim, that does not take away from the magic that happens when we disconnect from technology and simply enjoy each other’s company. In reality, a picnic is nothing more than a portable party, so it is just a matter of choosing a great location, putting a guest list together, planning the menu, and bringing something to sit on.

So today, I share with you some of my “Picnic Basics 101” to make the best of your next meal al fresco.

Where: When thinking of location, also think of how you will be transporting the food. Is there a hike? Are you biking there? Pack it up accordingly. If your pets are joining, consider whether this is a pet-friendly location. How popular is this place? Do we need to show up early to save a spot?

When: What time of the day would the picnic be? Should you pack an extra blanket or two? Is this an evening picnic? Electric lanterns or appropriate lighting may be needed.

Who: Think of your guest list. Is Grandma joining us? Hopefully so, so let’s pack a folding chair so she doesn’t have to sit on the ground. Kids? How many? Time to come up with some creative games! I always pack a ball, because you can place two rocks on the ground on each side of the “field” and you have a soccer game. Frisbees and kites are always great too!

What: The menu. For me the simpler is always the better. Pre-cutting your fresh fruits and vegetables makes for easy snacking. Salad-in-a-Jar is always popular. Stop by the local bakery and pick up a loaf of bread, cheeses, and cured meats and you are ready to go! When kids are part of the party, I find that sandwiches are always a must. One of my favorite sandwiches (or wraps) is the Veggie Sandwich: hummus, shredded carrots, chopped olives, Feta cheese, tomatoes, cucumbers, and avocado on whole wheat bread or in a wrap!

Whichever menu you settle with, remember to keep the food at the proper temperature to avoid any food illness. While we’re on the subject, baskets are pretty to look at but coolers are practical. Plan for how long you’ll be staying out and try to keep your food at a cool temperature for as long as possible.

As for the drinks, they get heavy quickly so I like to pack individual bottles of water, lemonade or juice and when possible make each guest to carry or bring their own.

Last but not least, there are some other essentials you might want to pack: of course a blanket or a picnic rug, insect repellant, sunscreen, hand sanitizer, condiments (salt and pepper), paper towels, matches, band-aids, zip-lock bags, garbage bags and if you are like me: baby-wipes, they clean everything! Trays are great for setting drinks on so they don’t tip easily. Eating utensils, paper plates, bottle openers and maybe an umbrella to protect yourself from the sun.

Now it is time to have fun and relax. A good book, magazines, and the right music are the last details to make your picnic adventure unforgettable!
Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

sandwich-498379_1280

Veggie Sandwich

 

Ingredients

2 slices whole-wheat bread or a tortilla wrap

1/4 cup hummus

1 tbs chopped olives

1 tbs feta cheese, crumbled

1/4 cucumber, thinly sliced

1/4 coarsely grated carrot

1/2 tomato, thinly sliced

1/2 avocado, thinly sliced

 

Preparation

Spread 2 slices of bread or the wrap with hummus. Top hummus all other ingredients and voila Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.

 

Homemade Hummus

 

Ingredients

30 ounces EDEN Garbanzo Beans, 2 cans, do not drain

1/4 cup organic roasted tahini (sesame butter)

1 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp EDEN Umeboshi Paste, or to taste (optional)

3 cloves garlic, minced

1/2 lemon, juiced and seeds strained out

2 Tbsp fresh parsley, minced

 

Preparation

Blend all ingredients in a food processor or blender until smooth and creamy, adjusting the consistency with a little cold water if needed.

 

Photos property of The Purple Turtle, Inc. Used with permission. All rights reserved. 

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A Salad of Nectarines and Asparagus

A SALAD OF NECTARINES AND ASPARAGUS

4 servings

A Salad of Nectarines and Asparagus

Print Recipe
Ingredients Method

Ingredients
  

  • 1 small bunch asparagus sliced on the bias
  • 1 teaspoon oil
  • Zest of one lemon reserve 1/2 lemon for juice
  • 1 clove garlic minced
  • Pinch red pepper flakes
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon minced shallot
  • 3 tablespoons olive oil
  • 5-6 cups mixed greens such as lettuces, spinach leaves, young kale, arugula
  • 2 nectarines thinly sliced lengthwise
  • 2-3 ounces Feta or Chèvre crumbled
  • 1/4 cup chopped toasted almonds Sea salt and pepper to taste
  • Parsley for garnish optional

Method
 

  1. In a large skillet over medium heat, sauté the asparagus in one teaspoon oil, stirring occasionally, for about four minutes, until bright green. Add garlic, lemon zest, and red pepper flakes and cook for one minute more. Turn off heat and finish with a squeeze of juice from half the lemon, and salt and pepper to taste. Set aside.
  2. Make the dressing by whisking together the Balsamic vinegar with the shallot. Slowly drizzle in the olive oil and whisk vigorously until emulsified. Add salt and pepper to taste.
  3. In a large salad bowl, toss the greens with the dressing. Top with the asparagus, Feta, chopped almonds and finish with slices of nectarine. Garnish with parsley if desired. Best served immediately. Recipe adapted from: theyearinfood.com
  4. Know Your Produce: NECTARINES
  5. Nectarines closely related fruit species to peach. Juicy, delicious nectarines are low in calories (100 g just provide 44 calories), and contain no saturated fats. They are packed with numerous health promoting anti-oxidants, plant nutrients, minerals and vitamins. Store: Although best enjoyed without delay, ripe nectarines can be refrigerated for three to five days. Leave firmer ones at room temperature to ripen. Stone fruit ripens from the inside out: check the stem area to see if it yields to gentle pressure. Ripe nectarines are also usually fragrant. Prep: Wash well under cool water before using. Use: Nectarines may be enjoyed, peel and all. They are delicious sliced and eaten out of hand, or with your breakfast cereal/on yogurt. They also work well in almost any recipe calling for peaches.

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Awakening a New Season

If you’ve been following along for some time you may have noticed that at the start of each new season I declare it my favorite. Perhaps it’s because by the end of one season I’m so eager for the next. No matter the reason, I’m declaring Spring my favorite. That is, until Summer makes an entrance.

Spring always comes at a time when I adamantly declare, “No more root vegetables!”. When I crave fresh, bright flavors over long-simmered roasts and braises. I long for those heavy washes of gray clouds to part and let through soft rays of sun so my tender herbs can burst through the dirt. And the moment they do you can be sure I am snipping them with great delight and relishing their grassy, fragrant flavor. From there they tuck into salads, bubbly sodas, under chicken skin and into aromatic curries.

This recipe is a comforting bowl of exotic flavors and Spring’s finest. Heady with garlic, lemongrass and ginger with a heat that tickles the nose and warms the winter out of the bones. With the help of store-bought green curry paste it’s the sort of healthful meal that comes together quickly.

This is also the sort of recipe that makes quick work of cleaning out the fridge. Say, for example, you find yourself with a crisper full of zucchini, then by all means add more to the mix. Don’t have a red pepper? No problem, it’s fine without. It’s the sort of recipe that should suggest a place to start rather than be followed religiously. Make it my way or make it your own, just be sure to make it because the combination of lemongrass, lime and fish sauce is just the sort of thing we need to wake up to this new season.

SPRING VEGETABLE GREEN CURRY

 

For the sake of this recipe, you’ll need to seek out a few ingredients that you may not normally have on hand. Fish sauce should be easily found in the ethnic aisle of your grocery store or at an Asian market. Most stores sell lemongrass and kaffir lime leaves alongside other packaged herbs; check the freezer case too. They can be a bit pricey, but you won’t use up everything in this recipe. Store what you don’t use in the freezer alongside the leftover green curry paste for a healthful and flavorful dinner in a hurry.

 

SERVES 4

1 tablespoon neutral oil (such as vegetable or canola)

1⁄2 cup/120 g green curry paste (available at most grocery stores or online)

1 carrot, diced small

1 teaspoon kosher salt, divided

1 (13.5-ounce / 380 g) can full-fat coconut milk

4 kaffir lime leaves (substitute 2 teaspoons freshly grated lime zest

1 red bell pepper, cut into thin strips

1 small zucchini, diced

1⁄2 cup / 65 g shelled green peas, fresh or frozen

1 cup / 120 g diced tender asparagus (about 7 to 8 stalks)

1 cup / 30 g assorted herb leaves, plus more for garnish (mint, basil, and cilantro work well

1 teaspoon fish sauce, plus more for serving

2 teaspoons freshly squeezed lime juice

1 cup / 200 g jasmine rice, cooked according to package directions, for serving

Lime wedges, for serving

 

In a large sauté́ pan or wok, heat the oil over medium-high heat and stir in the curry paste. Cook until fragrant, about 1 minute. Add the carrot and 1⁄2 teaspoon salt and sauté́ 2 minutes more before adding the coconut milk and kaffir lime leaves. Bring the curry to a simmer and then add the bell pepper and zucchini and the remaining 1⁄2 teaspoon salt. Cook for 2 minutes. Add the peas and asparagus and cook until the asparagus is just tender, about 10 minutes more. Finish by stirring in the fresh herbs, fish sauce, and lime juice.

Taste and adjust the seasonings to your liking.

Serve over cooked jasmine rice and garnish with more fresh herbs. Serve with lime wedges and keep the fish sauce on hand. The curry can be made up to 3 days in advance.

 

Ashley Rodriguez is a chef, food blogger, mom, and author of the cookbook  Date Night In: More than 120 Recipes to Nourish Your Relationship. Check out her blog for more great recipes! notwithoutsalt.com

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Kale Raab Salad with Chickpeas and Ricotta

CRISPY KALE RAAB, CHICKPEA, AND RICOTTA SALAD

Ingredients                                                                                                                         Serves 4

1 bag of kale raab, rinsed and trimmed

1 15 ounce can of chickpeas, drained or equivalent amount of cooked chickpeas (available in our grocery section)

2 cloves garlic, sliced

3 tablespoons of good quality olive oil, plus more for drizzling

sea salt

1 cup of fresh ricotta or soft goat cheese

red pepper flakes

2 tablespoons of fresh lemon juice

handful of fresh mint, finely chopped (optional)

 

Instructions

  1. Preheat your broiler. Combine the raab kale mix, chickpeas, and garlic with oil in a large bowl. Season with salt and toss to coat.
  2. Transfer to a foil-lined baking sheet and broil for about two minutes, taking care to flip the broccolini once. Broil for another two minutes.
  3. Divide among plates and top with fresh ricotta. Season with red pepper flakes (to taste) and more sea salt.
  4. Drizzle with a bit of lemon juice and olive oil. Sprinkle with fresh chopped mint. Serve with toast.

BRAISING KALE RAAB

Many people do not know that kale raab is fit to eat, let alone delicious, but it’s actually sweeter and more delicate than actual kale leaves. The small, yellow flower bud clusters that pop up when kale crops are about to go to seed are known as kale raab, or kale rabe. This little-used treat makes for an impressive ingredient, but is surprisingly easy to prepare. Quick cooking will highlight the fragrant, clean taste of your kale raab.

Store: Store just like you would kale, unwashed in a plastic bag in the refrigerator for up to 5 days.

Prep: If the stems are tender (test by snapping one off with your fingers) you can use the whole bunch. You may wish to remove the outer stems and just use the sweet inner stems and leaves.

Use: Kale Raab can be used in substitution for kale in many recipes. It it fantastic lightly steamed, sautéed, as well as blanched!

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Caramelized Leeks and Cabbage

We know some people aren’t huge fans of cabbage, because it can be bitter. Want to know some good news? It’s actually really, incredibly easy to make caramelized cabbage that isn’t bitter, bland or boring. Here’s what you’ll need:

Caramelized Leeks and Cabbage

1 medium leek (or 1 medium onion)

1 1/2 tablespoon butter (or olive oil- but butter really is the most delicious here),

1 head green cabbage.

Trim, separate, and wash the leeks. Rough chop the white parts of the leek, then sauté in pan with butter on medium heat.

Cut stem off cabbage, then slice in 1/2″ thick wedges, removing any tough stem parts as you go.

Pull apart cabbage into shreds, toss in pan.

Rotate cabbage every 5 minutes or so (it will wilt- not as much as spinach but quite a bit). You want to get some great brown caramelized bits on all the shreds of cabbage, but you don’t want them to burn- so tossing often is key.

When the cabbage is a golden color with lots of browned bits, you’re done!

Serve as a side dish for Corned Beef, chicken, or really any dish. You can also add broth or stock and turn it into a soup. The leftovers actually taste better a day later. Just re-heat them by quickly sautéing in a pan again.

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March to Health

Reposted from a March 2014 newsletter.

Here we are in March, where days of sun give hope for spring and colorful crocuses push through the stiff dirt in protest of those long dark winter days. It’s also the month where we’re focusing on health.

I was asked to talk to you all about my tips for how I stay healthy and to be perfectly honest, at first I laughed. Me, talk about health?! I ate ice cream last night and have a roll of cookie dough lounging in the the fridge because you never know when the urge might strike. And then I started thinking a little deeper, beyond my sugar cravings, and realized that I do have a lot to say on the subject.

First of all, I have no rules. There was a time when I put a lot of limits on the way I eat. You know what happened? All I could think about was food. All day long I would sit, hungry, dreaming about the food I told myself was off limits. I’m terrible with rules. Give me a rule and I’ll obsess over it. I thought about food day and night and yet never felt satisfied. I limited myself so much that it became my obsession. When I broke a rule I felt terribly guilty and shameful. These rules took the joy out of food and nearly made it my enemy.

With a diet of no rules, however, I can think more clearly about eating that cookie. Do I really want it? Today, maybe yes. But I don’t sit around dreaming of the cookies I can’t have, so I don’t crave them nearly as much. When I do enjoy them, I savor it—feeling good about its sweetness. I don’t fret over the calories. I enjoy the moment and move on.

I also listen to my body. I know that I feel much better when I eat meals laden with fresh produce. There’s no denying it. I feel strong, alert, energetic and healthy. I like that feeling. So when I’m not feeling those things, I take it as a sign that I need more vegetables and good food. Those are the times when I pack the blender with fresh spinach and toss in an apple, carrot and lemon juice.

When you listen to your body you are also aware when it says, “I’m done.” There’s no need to keep eating when I’m full. Again, when there are no rules it’s much easier to avoid overeating because you have no reason for an unhealthy binge. You’re free to stop and look forward to the next meal when you’ll feel hungry again.

I practice radical moderation. What’s so radical about it? Sometimes even my moderation needs moderation. I’m a firm believer in Julia Child’s great quote, “Everything in moderation, including moderation.” There are vacations, birthday parties and holidays which make healthy eating difficult. Enjoy the party then the next day, recover with salad. I’m not talking about plainly dressed greens here. Even salads can be fun (see recipe on back).

Just like everything else in life, it’s all about the little decisions. Do I really need to find the closest parking spot? Why don’t I take a few moments to walk around the block? Is that second latte the best idea? One cookie really is enough, mostly. These little decisions add up to big changes over the course of a few months, years and a lifetime. It’s not about big, radical changes that fall by the wayside before dinner is ready. It’s about a lifetime of little decisions that value yourself, your health and the health of your family.

One last thing before you go make the salad. People often ask how I teach my kids about health. I live a life following the advice I just gave you. My kids are watching. They see me choosing to walk to the store rather than drive, they see me happily enjoying a produce-packed smoothie and a colorful salad for dinner. They also see me enjoying a bowl of ice cream. I want my kids to see food for the gift it is. Not a burden or a set of rules that need to be governed. My desire is for them to respect food and to love their bodies well. I teach them by doing the same for myself.

Ashley Rodriguez

Food Blogger ~ www.notwithoutsalt.com

 

Recipe from Ashley’s new cookbook, Date Night In is available on Amazon.com: Date Night In: More than 120 Recipes to Nourish Your Relationship. Recipe used by permission.

KALE WITH APPLES, CURRANTS, AND WARM PANCETTA VINIAIGRETTE

Ingredients                                                                                                                            Serves 2

4 ounces (110 grams) pancetta, cut into 1/4-inch cubes

1 bunch Lacinato kale or spinach

2 tablespoons olive oil, divided

1 small shallot, finely minced (1/4 cup or 40 grams)

1 teaspoon Dijon mustard

2 teaspoons red wine vinegar

1/2 apple, unpeeled and diced (I like something tart and crisp, like Pink Lady or Granny Smith)

1/4 cup (35 grams) dried currants

2 teaspoons freshly squeezed lemon juice (from 1/2 a small lemon)

Shaved Parmesan, for finishing

 

Instructions

  • Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown and most of the fat has rendered, about 10 minutes.
  • Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown and most of the fat has rendered, about 10 minutes.
  • While the pancetta cooks, wash the kale, remove the tough inner ribs, and cut into 1-inch ribbons.
  • Once the pancetta is brown, add 1 tablespoon olive oil and the shallots and cook 5 to 7 minutes, or until the shallots are golden around the edges and cooked through.
  • Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil, mustard, and red wine vinegar.
  • Pour the warm vinaigrette over the kale. Add the apples, currants, and lemon juice. Toss to combine. Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.
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Why I cleanse in February

Week of February 1, 2015

It’s that time of year when everybody talks about detoxes, cleanses, diets, etc. I have to admit, I may have overindulged during the holidays, but a detox or cleanse is not the answer to overcome that guilt. I am a huge advocate of detoxing, but cleanses are more than a quick weight-loss solution. Weight management simply comes by making a habit of making better eating decisions.

I tend to avoid the fad of cleansing right after the holidays because I like to decompress and get back to my “real” routine. By mid-January the Christmas tree has served its purpose and gone to the “park” where all Christmas trees go after the holidays. The last remaining decorations have been put away and the cookies are finally gone! I have time to juice in the mornings and am once again able to think clearly.

Now is when I am finally ready for the benefits of a cleanse! But why cleanse in the first place? The only way that toxins are eliminated from the body is through the natural processes of detoxification, which occurs through the skin by perspiration, through the colon by elimination, through the kidneys by urination, and through the lungs by respiration. When the body has accumulated more toxins than it can handle, the body, in its amazing natural healing process, attempts a healing response. It must force the toxins out or the body will disease and die. I have been detoxing twice a year for four years now and the benefits I have experienced are endless. Here are just a few:

  • Increase in energy.
  • The digestive tract will rid itself of accumulated waste and bacteria.
  • Liver, kidneys and blood are purified and function more effectively.
  • The peristaltic action of the colon is strengthened. (Peristalsis are a series of muscle contractions that occur in your digestive tract.)
  • A mental clarity occurs that is not possible under the constant bombardment of chemicals and food additives.
  • Dependency on habit-forming substances such as refined sugar, caffeine, nicotine, alcohol and drugs is greatly diminished. (No more cravings!)
  • Bad eating habits are broken. As you come off the program it will be easier to make wiser food choices.
  • The stomach has a chance to return to its normal size, making it easier to control the quantity of food you eat.

I was super excited when Klesick Family Farm announced their Juice Cleanse Box last year. This box contains all of the produce you need to participate in a basic juice cleanse. They even include a copy of their juice cleanse plan with all of the recipes.

After you cleanse it is important to pay attention to your body and what it needs. Your “cravings” will be different and your palate will be cleansed as well. Real fruits and vegetables will taste better, so take advantage of this situation and avoid introducing “not-so-good” food into your daily diet.

One of my go-to recipes for after a cleanse is Fresh Summer Rolls: thin rice paper stuffed with veggies, protein and rice noodles, and served with a side of lightly spicy peanut sauce.

If you’re not familiar with these little delicacies – also known as fresh spring rolls – then my, you’ve got a treat in store! Cucumber water aside, they’re just about the freshest thing I can imagine: a jumble of crunchy raw vegetables, soft, aromatic leaves and cool, squidgy noodles, all stuffed snugly into a feather light rice wrapper. In fact, summer rolls were what first hooked me on the fresh flavors of Vietnamese cooking: so much lighter and punchier than the fried snacks I was expecting. It’s a delicious Asian salad packed into an edible container.

Once you’ve mastered the basics you can play around with the recipe to your heart’s content, but the guiding principle should always be to cram as many contrasts of flavor and texture into each bite as possible, while retaining the roll’s elegant appearance. And listo! Ready to enjoy!

Please Note: A juice cleanse is not for everyone. Consult your doctor to be sure a juice cleanse is right for you.

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

                  

Recipe: Fresh Summer Rolls with Spicy Peanut Sauce    

 

Your choice of protein: cooked prawns, sautéed chicken or tofu

1 block of rice vermicelli noodles

4 sprigs of mint, leaves picked

4 sprigs of basil leaves (Asian or Italian)

1 carrot, peeled and grated

1 red pepper, peeled and grated

¼ cucumber, cut into thin matchsticks

1 soft lettuce, ½ shredded

4 tbsp. salted roasted peanuts, roughly chopped

8 rice paper wrappers

 

For the Peanut Sauce:

1/3 cup creamy peanut butter

Juice of 1 small orange

2 tablespoons fresh lime or lemon juice

1 1/2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon of garlic-chili sauce

1-2 tablespoons of agave

 

Put the vermicelli noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly.

Set out all the ingredients and place within reach of a clean, dry chopping board. Half fill a bowl big enough to fit the wrappers in with warm water, and then dunk one in the water and continue patting until it becomes pliable, but not completely soft. Lay flat on the chopping board.

Arrange lettuce horizontally towards the bottom edge of the wrapper. Top with protein in a horizontal line, then top your protein with a line of herb leaves. Add a pinch of carrot and red bell pepper with a few cucumber sticks, and then add a small clump of rice vermicelli noodles. Finish with some shredded lettuce and a line of crushed peanuts.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.

Once all the rolls are made, prepare your peanut sauce. Whisk all the ingredients. Adjust to taste if necessary.

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Tangerine Roasted Beets & Greens with White Beans and Feta

Tangerine Roasted Beets & Greens with White Beans and Feta

Adapted from thefirstmess.com

Tangerine Roasted Beets & Greens with White Beans and Feta

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

Beets
  • 3-4 beets peeled (greens removed, and separated for later)
  • splash of sherry balsamic vinegar
  • juice from 1/2 tangerine
  • olive oil
  • salt & pepper to taste
Beans, etc.
  • 2 cups white beans
  • olive oil
  • the beet greens
  • juice from 1/2 tangerine
  • salt+pepper
Topping
  • crumbled Feta cheese

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Cut the beets into 1 inch wedges and place them in a glass baking dish. Add the splash of sherry vinegar, tangerine juice, a nice slick of olive oil, salt, and pepper. Toss to coat the beets evenly. Cover the dish with foil and roast for 30 minutes or until the beets give when pierced with a small knife. Uncover the beets, toss them around and roast them for 5-10 more minutes, just to evaporate some of the juices.
  3. Heat some oil in a sauté pan over medium heat. Add the beet greens and stir. Season with salt and pepper. Squeeze in the grapefruit juice. Keep tossing them until all of the greens are lightly wilted. Remove from the pan and chop them up. Toss the chopped greens with the white beans, some extra olive oil, salt, and pepper. Lay the beans + greens on the base of your serving plate. Arrange the roasted beet wedges on top and finish the plate by topping generously with the crumbled feta cheese. Serve warm or at room temperature. Enjoy!

Notes

Serves 4-6.

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Red D’Anjou Pear and Broccoli Salad

Red D’Anjou Pear and Broccoli Salad

Red D’Anjou Pear and Broccoli Salad

Print Recipe
Ingredients Method

Ingredients
  

For the dressing
  • ½ cup freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • pinch kosher salt
For the salad
  • 2 cups broccoli cut into bite-sized pieces (about 1 bunch)
  • ¼ cup red onion diced
  • ½ cup walnuts or cashews
  • 1 yellow bell pepper thinly sliced
  • 1 to 2 ripe d’Anjou pears cut into thin slices (about 1¾ cup after slicing)
  • Crumbled Roquefort blue or gorgonzola cheese for serving, bacon bits

Method
 

  1. Bring a large pot of water to a boil (like you would for cooking pasta).
  2. Dump your broccoli in the boiling water and cook for about 15 seconds. You want bright green broccoli, without loosing the crunch. Drain and rinse broccoli under cool water to stop the cooking process.
  3. In a small container or jar, whisk or shake lemon juice and honey to combine until honey is completely dissolved. Whisk in cider vinegar, olive oil and salt, until completely blended.
  4. In your serving bowl, place all the salad ingredients (broccoli, onion, walnuts, yellow bell pepper, and pears). Pour the dressing over and gently toss to coat.
  5. Crumble blue or gorgonzola cheese, and/or bacon bits on top.
  6. Serve and enjoy!
  7. Recipe created by Marty, for the Klesick Family Farm

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