A healthy dip utilizing fresh and local veggies straight from the produce bag (after a quick trip to the wash sink)! I love creating dips for either a small party, as a snack, holidays, or as part of a charcuterie board. Additionally, you can make this a day ahead of time or the morning of, just keep refrigerated until ready to use. Items to dip: vegetables, whole grain crackers, or…
What is a crostata? A rustic pastry of rolled out dough in a circle, piled with a sweet or savory filling in the center. Once the filling is in, the edges of the dough are folded over the filling about one inch. This leaves the beautiful middle exposed for presentation. A free form pastry that requires no tin or pie plate. You can certainly use one if you want, but…
As the cold sets in, get out your big pots and create lovely winter vegetables (particularly root vegetables) cooked in balsamic vinegar, rosemary, and olive oil. Some root vegetables will stand out more than others such as carrots and radishes can take the heat. While the fennel and onions may be background players and disintegrate. This is okay – they add lots of great flavor! Dig around your refrigerator and…
As the end of the year comes to a close, our farmers are working hard to get those lovely roots out to your hands to showcase. I have always enjoyed the fall/winter seasons of a farm because they mostly remind me of cozy dishes, warm drinks and lots of time spent at home with friends and family. This year is no different as we create dishes that our families will…
As the season changes up in Arizona, many of our farmers are still harvesting the summer/fall produce. Our seasons stretch into the next, reminding us that we live in place that doesn’t require winter wardrobes. It’s one of the reasons that many come to Arizona in the first place, to get that 300+ days of sunshine and moderate to hot temperatures and our produce also loves that! As we move…
Sautéed fingerling potatoes with fig jam and rosemary, diced zucchini and slices of fennel can be the hit at your next small gathering. For your holiday party, create a farm fresh vegetable spread with your local CSA bag! Add-ons to your veggie platter can be various cheeses, roasted healthy meats, and whole grain crackers. These can even be sautéed the day before and served cold or room temperature – every…
A holiday harvest of acorn squash and apples roasted and glazed with olive oil, honey, and fresh sage. This time of year I seek out comfort foods that I can create a healthy version. A great addition to the holiday table as the featured (local) side dish. Acorn squash is packed with vitamin C, B vitamins, potassium, magnesium, and fiber. Acorn squash does take some time to cook in the…
The air is getting colder outside, so bring out the variety of soups and teas! This soup is loaded with vegetables and lean ground beef to create a hearty filling soup. Usually soups for me aren’t filling enough to be an entrée, so that was my mission. In the spirit of utilizing the weekly produce bag, I swapped traditional white onion for the leeks (same family). All in one pot…
Time to ring in the holidays – first up Thanksgiving Day! This is my favorite holiday and to cook during. I love sweet potatoes year round and this baked casserole is a great healthy twist on a classic. These sweet potatoes are mashed with ricotta cheese, milk, and a little butter. The topping is my favorite part – a crunchy crust of sliced almonds, pumpkin seeds, and dried fruit. Included…
Big salads are so versatile – they are loaded with fresh veggies or add cooked meat to create a more substantial meal. When I look in my fridge with ingredients to use, I either think entrée salads or stir fry. In this case, I thought of a salad. My favorite way for salad is with cooked chicken and any leftover ingredients to use up! Dress up your salad to look…