I went to Herban Market to get inspired. Their range of custom, infused balsamic vinegars and olive oils can spark ideas for new recipes within seconds. That is what happened when I saw their Cinnamon Pear Balsamic Vinegar. I knew a simple recipe that like roasting vegetables and paired grain on the side, like kamut (or quinoa or rice) would be all I needed to make this fancy sounding balsamic vinegar come to life.Read More
Shorter winter hours. A smaller crowd. Fewer vendors. Usually gray skies. This is the Franklin Farmers Market in winter. And it is beautiful. I love that the market stays open year round. Vendors and customers alike are faithful to put on long underwear and eat with the seasons and it is a good thing. This salad is comprised of all main ingredients from the market. The carrots from Paradise Produce and lettuce from Norton Family Farms are bursting with so much flavor, this salad is just the touch I need to get me through a busy Saturday.
Kohlrabi (shaved raw) from Beaverdam Creek Farm & fresh feta cheese from Noble Springs Dairy farm—can you believe there are four, local farms involved to make this easy salad (with the help of an orange, red onion, pine nuts, and balsamic vinegar and olive oil from Herban Market) How satisfying that you are not only eating a great salad (perfect for a starter plate for dinner or a light lunch), but shopping locally and eating seasonally benefits our community & economy!
INGREDIENTS: Serves 4 6 cups mixed green lettuce 5-6 carrots, diced 1/2 kohlrabi, shaved or grated 1/4 cup pine nuts3/4 cup red onion, sliced thinly (optional) Feta cheese, crumbled
VINAIGRETTE 2 tbs Pomegranate Balsamic Vinegar, Herban Market 2 tbs Coratina Olive Oil, Herban Market juice of half of a naval orange sea salt +Mix all ingredients together in a glass container and shake or stir until fully blended.
Curating recipes has been more difficult to do in the craziness of the season. December is crazy. Do you feel it? And sometimes the last thing we need to do is try a new recipe. So when my friend Emily mentioned that her friend Adrian has been wanting to learn more about food blogging and offered to create a winter-inspired meal, I flung open my door, preheated my oven, and got out my camera to capture this gorgeous, beet & watermelon radish holiday bowl. Adrian has a passion for cooking and creating recipes that are different, inventive, and delicious. I gave him the reins to come up with a recipe, prepare it, write about how to make it—and I would be acting as stylist & photographer. So with great pleasure, I'm introducing you to Adrian's Holiday Quinoa Bowl with a (GORGEOUS) balsamic glaze. The taste combinations plus the color were truly gorgeous to style & shoot. INGREDIENTS Serves 3-6 + 3-4 medium-sized beets and beet greens + Watermelon radishes (about 3 cups) + 2 cups washed Inca Quinoa + ½ red onion, finely diced + 1½-cup balsamic vinegar + 2 tbsp. honey + Olive oil + 2-3 garlic cloves (minced) + 1-2 Sprigs of rosemary + salt and pepper + ½-¾ cup feta cheese (optional)
METHOD: Preheat oven to 400° and wash quinoa in cold water until water runs clear. This removes any bitter flavor from the quinoa. Combine 2 cups of quinoa with 4 cups of water and a half-teaspoon. Bring quinoa to a boil and then reduce to medium-low to simmer. Let quinoa cook until tender (about 15-20 min) stirring gently every few minutes. Set aside once complete.
Cut the beets and watermelon radishes into ½ inch cubes/wedges. Place beets and radishes in a shallow metal baking dish. Use parchment paper on the baking dish to help helps prevent vegetables from sticking to the pan.Mix 3-4 tbsp. of olive oil with: a few sprigs of rosemary, minced garlic, salt and pepper. Drizzle this mixture over top the vegetables. Place the vegetables in the oven for 25-30 minutes keeping an eye on the vegetables. You want them to be tender.While you are waiting on your quinoa and vegetables to cook, start on your balsamic glaze. Get a small saucepan and mix 1-½ cups of balsamic vinegar, 2 tbsp. of honey, and 2 tsp. of olive oil. Set the stove on medium to medium-low heat and allow for the mixture to reduce. Make sure to stir consistently so that the mixture doesn’t burn. Once the mixture has thickened, remove from heat and place in a bowl to cool down to room temp. As it cools, the mixture will thicken even more.
Place the green leaves and stems from the beets in a shallow bowl. Top with quinoa, roasted vegetables, and onions. Drizzle with the balsamic reduction (and add feta cheese if you want). You can keep it vegan and omit the cheese completely!
Have a wonderful Christmas and holiday season throughout the new year. I'm going to come back in January with a wonderful New Years salad recipe already in the works! Thank you for making 2015 such an encouraging and successful year of food styling and blogging. I started without knowing what I'm doing... and still do not... but I'm loving every minute!
Broccoli & cauliflower are like two best friends. Begging to be used in a casserole I could prep on Sunday and enjoy throughout a busy work week, this recipe didn’t take over 30 minutes to make. On a Sunday afternoon, you can’t help but enjoy how easy this work in advance will make Monday feel. I received broccoli & cauliflower from Bloomsbury Farms, gorgeous full heads surrounded by large leaves, protecting the florets and reminding me how pretty produce is from a local farm, vs. a saran-wrapped grocery store alternative. Thankful for our local farmers, aren’t ya’ll?
I came up with this recipe on my own and was terrified of the result. After hesitantly trying the first bite, along with TJ, we both concurred this is awesome and you can’t go wrong with cheese. It is so rich and creamy, I’d pair this as a side with roasted beets or glazed carrots for a light dinner.
INGREDIENTS: + 1/2 red onion, finely diced + Green spring garlic, 1 tbs, chopped + 2 tbs Avocado oil + 1 head cauliflower, washed and chopped + 1 head broccoli, washing and chopped (stems removed) + 1 8oz package of organic cream cheese + 1 1/2 cups grated Parmesan cheese + 1 1/2 cups almond milk (unsweetened) + salt and pepper to taste + organic crackers (smashed for crust topping)
METHOD: In a skillet on medium to high heat, saute diced red onion & garlic in avocado oil. Once browned ever so slightly, reduce heat and add in all of the cream cheese and almond milk. On low heat, allow everything to melt into a semi-thick sauce. Once melted, add in 1 cup of the grated Parmesan cheese.
Preheat the oven to 400. Wash and chop the cauliflower & broccoli. Put into a large 9X14 deep casserole dish. Pour over the white sauce and top with the remaining 1/2 cup of Parmesan cheese. Crush organic crackers and spread evenly over top of the entire casserole.
Bake for 30 minutes. First 15 minutes covered with foil, the second 15 remove foil. Serve immediately.
Preparing vegetables for the week is one of my favorite ways to spend a Sunday evening with a glass of wine. Many people have asked how I handle preparing and eating all of the vegetables I receive in my bi-weekly CSA. The easiest way to is prepare them in advance. I do this by roasting them together with fresh herbs and olive oil or coconut oil. Today I’m sharing what that prep looks like with a few ideas of how I pair fresh herbs with different vegetables. During the week, I’ll pair these vegetables with quinoa, pasta, rice, or a hearty cheese and bread.
+ Summer Squash with Lemon Basil (to die-for basil, from the Franklin Farmers Market! tastes like lemon... ) + Eggplant, Golden Beets, and Summer Squash with Thyme and Sage + Fingerling Potatoes with Rosemary
Preheat the oven to 375-400 degrees. Dice each vegetable in small to medium sized coins or slices. Spread throughout a low-rimmed baking sheet or casserole dish. Coat in olive oil, salt and pepper, and the freshly chopped herb of choice. Roast for 25-35 minutes. Depending on your vegetables, some might require less time. For example, I removed my eggplant after about 18 minutes. Just make sure they are browning and soft to a forks puncture, but not wilted or burnt. (TIP: I like to open the oven door and toss/stir the vegetables at the half-way point of roasting).
Storing them in airtight containers in the fridge for the next few days (or immediately putting them in the freezer) helps ease the stress of getting home from work late and not having the energy or time to make a decent meal. I love to use glass Weck jars, sold at Williams-Sonoma, West Elm, and Crate & Barrel.