Tag Archives: Farm Fresh

Cooling off with a Brussel Sprouts, Blueberry, Avocado Salad

On yet another super hot day, I finished a workout and wanted a cool, healthy lunch.  A cold soup or a salad seemed like the perfect idea and thankfully I had some super powerful ingredients in the fridge.  Out came the brussel sprouts, blueberries and avocados to create the perfect chilled salad with a middle eastern flair.

Not only was this an easy salad to assemble, it also hit all the right notes of spice, sweet and tart rolled into one.

Chilled Brussel Sprouts, Blueberries and Avocado Salad

A perfect salad that is ready in under 10 minutes!

Course Salad
Cuisine Mediterranean
Total Time 10 minutes
Servings 2

Ingredients

  • 6 Brussels Sprouts thinly sliced
  • .5 Avocado cut into cubes
  • 1 cup Blueberries
  • 2 tbsps Extra virgin olive oil
  • 1 tsp Berbere
  • 1 tsp Pomegranate molasses
  • .5 tsp kosher salt

Instructions

  1. Place the brussel sprouts, avocado, blueberries in a bowl.  


  2. Whisk the berbere, salt, pomegranate molasses and olive oil.  

  3. Pour on the salad, toss and serve. 

  4. Makes two servings.

If you have a favorite chilled salad recipe using any of these ingredients, we’d love to hear!

Crave the fries, skip the high carbs

It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks.  Yes, I’m continuing my love fest with Kohlrabi.  These fries are so easy and ready in 25 minutes with hardly any work involved.  Our fries disappeared within nanoseconds of appearing on the table.

Ingredients:

1 kohlrabi, peeled and sliced into french fry size sticks

1 tbsp olive oil

Salt to taste

Paprika or hot chilly powder to taste

How To:

Preheat over to 420 degrees Fahrenheit.

Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.

Spread in a single layer on a baking sheet and stick it in the oven.

At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.

Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.

Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.

Enjoy!

 

 

Tangy meets spicy in this apricot chutney

I bought a batch of apricots from the farmers market and while they were yummy, they had a level of “new to the season” tartness to them.  Contemplating a variety of baking projects to use up the apricots, I hit upon an idea; could they take the place of tomatoes in a favorite, spicy chutney?

My excitement kicked up a couple of notches when I saw the farm fresh red onions waiting to be invited to this party.

Quickly, I assembled the ingredients.

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A few quick steps and out emerged a chutney which was fiery, tangy and super yummy!

Ingredients:

4 farm fresh apricots, seeded and cut into small chunks

2 farm fresh red onions, leaves removed and finely chopped

3 green chilies, finely chopped

1 clove garlic, finely chopped

1 1/2 inch piece ginger, finely chopped

1 tsp cumin seeds

1 tsp mustard seeds

1 dried red chilly

1 heaped teaspoon hot curry powder

2 tbsps oil (I used avocado oil)

Salt to taste

1 heaped tsp cilantro leaves for garnishing

How To:

Heat the oil in a flat-bottomed pan or wok and when hot, add the cumin seeds, mustard seeds and dried red chilly.  When the mustard seeds stop crackling, add the onions, green chilies, ginger, and garlic and fry till the onions turn brown.

Add the chopped apricots, toss with the onion mixture and cook covered till the apricots are close to done.  They should be easy to smash with a spatula.

Add the salt and curry powder, mix well, turn off the stove and garnish with fresh cilantro.

The chutney is ready in 15 minutes and goes beautifully with steamed rice, flatbread, as a spicy condiment with eggs and more!

PS: Everyone’s spice tolerance varies, so please feel free to adjust the chilies and curry powder to suit your palate.