Barley and Roasted Vegetable Salad

Dressing
1/3 c red wine vinegar
5 t olive oil
1/2 t salt

Salad
3 c water
1 c uncooked pearled barley
1 bell pepper, cut into wedges
1 zucchini, halved
1 yellow squash, halved

1/4 t each salt and pepper
1/4 c fresh parsley, chopped
2 T fennel fronds
2 garlic cloves, minced

1. Preheat oven to 400
2. Boil water and add barley. Cover, reduce heat and simmer 45 minutes.
3. Toss peppers, zucchini and squash with olive oil, salt and pepper. Place on a jelly roll pan coated with cooking spray. Bake at 400 for 12 minutes or until squash and zucchini are tender. Remove and bake peppers until tender.
4. Cool vegetables and cut into 1/2 inch pieces.
5. Combine all salad ingredients.
6. Make dressing and toss with salad.
7. Let salad chill for about an hour before serving.

Good at room temperature and cold. Good topped with feta cheese.

Fennel and Beet Salad

Dressing
Juice and zest of 1 lemon
1 T honey
1/4 c oil
dash of salt


Salad
2 fennel bulbs, thinly sliced and core removed
1/4 c chopped fennel fronds (the feathery part of of the fennel stalk)
5 -8 beets, cooked and peeled and quartered

Toss dressing and salad and let chill a bit before serving.

Napa Cabbage and Snow Pea Slaw

Dressing
1 T rice wine vinegar
2 T sugar
3 T fresh lime juice
1 t sesame oil
1/4 t ginger

Slaw:
4 c sliced napa cabbage
1/2 c thinly sliced snow peas
1/2 c peeled, shredded kohlrabi
2 sliced green onions
2 T cilantro

Mix dressing and toss with vegetables. Chill a bit before serving.

CSA Chronicles - week 3 and 4

In the box the past two weeks:


Beets - red and golden
Broccoli
Carrots
Cauliflower
Fennel
Fresh Garlic
Kohlrabi
Napa Cabbage
Orach

Red Cabbage

Red Scallions
Scallions
Sugar Snap and Snow Peas
White Turnips
Zucchini


I've found that I like beets and that turnips induce my gag reflex.


I used the napa cabbage, green onions, kohlrabi, cilantro and snow peas in Napa Cabbage and Snow Pea Slaw. I used the beets and fennel in the the in Fennel and Beet Salad (supplied by the CSA). I used the squash and zucchini in Barley and Roasted Vegetables Salad (modified from Cooking Light magazine).

Ginger - Peanut Veggie Wraps

1 chopped seeded peeled cucumber
1 chopped red bell pepper
1/2 cup shredded carrots

1 1/2 Tbsp sugar
1 Tbsp minced peeled fresh ginger
3 Tbsp fresh lime juice
1 Tbsp low-sodium soy sauce
1/4 tsp salt
1/4 tsp ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 Tbsp water

chopped fresh cilantro

Tortillas

chopped romaine lettuce

Place cucumber, carrots and bell pepper in a large bowl; set aside. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to vegetable mixture; stir well. Add cilantro, and toss well.

Spoon vegetable mixture onto each tortilla; top each serving with lettuce, and roll up.

CSA Chronicles - Week 3

This week's box contained the following:

Baby White Turnips
Broccoli
Garlic Scapes
Kohlrabi

Napa Cabbage

Red Lettuce

Scallions

Snow Peas

Strawberries

Sugar Snap Peas

Summer Squash

I used the broccoli florets, napa cabbage, garlic scapes, green onions ans squash in a stir fry over brown rice.

I made a slaw type salad with the Kohlrabi and Broccoli stalks.

Broccoli, Kohlrabi and Apple Salad

Dressing

1.5 Tbsp apple cider vinegar

1.5 Tbsp brown sugar

1 Tbsp oil

Salad

1 Kohlrabi bulb, peeled and shredded

3 broccoli stalks, shredded

1 green apple, chopped fine

2 carrots, shredded

Mix the dressing and toss with the vegetables and fruit. Chill for at least an hour.

My Child's Menu (as of June 2007)

I'm trying to start my little girl on the right path to healthy eating (most of the time...). Here is a snapshot of what she is eating these days.



Breakfast

• Pumpkin Bread, Kashi Go-Lean Blueberry Waffles, Cheerios with Rice Milk, Kashi Autumn Wheat (known in our house as Cow Cereal, since the box lately has a cow on the back)with Rice Milk, Oatmeal (plain)


• Fresh Fruit: banana, strawberries, pineapple, kiwi, peaches, grapes, watermelon, ripe pear

Lunch/Dinner

Main Dish

• Pizza-dilla - whole wheat tortilla with cheese and tomato sauce
• Cheese quesadilla - above without tomato sauce
• Whole wheat pasta and tomato sauce (Muir Glen Garlic Roasted Garlicc is our latest favorite)
• Annie's Organic Whole Wheat shells and cheese
• Trader Joe's veggie meatballs
• Boca Chik'n nuggets
• Pizza
• Meat (lately it's the Hormel Nitrite Free Turkey) and Cheese
• Brown Rice (she likes it plain)
• Scrambled Eggs with cheese
• Quinoa
• Hummus with tortillas or cracker for dipping
• Cubed Avocado

Sides

• Fruit
• Applesauce
• Raw Veggies - she'll nibble on carrots, red peppers, sugar snap peas and celery
• Ketchup - she LOVES Muir Glen ketchup on anything
• Triscuits

Snacks

• Graham Crackers
• Triscuits
• Apple
• Whole Grain Goldfish
• Cheerios
• String Cheese
• Raisins and Dried Cranberries
• Banana (she LOVES frozen bananas)

She won't eat the following (and I've tried!)

• Cooked vegetables
• Mashed or baked potatoes
• Sunflower Seed butter (like peanut butter)
• Yogurt
• Beans of any kind - pinto, black, navy, garbanzo
• Blueberries
• Cantaloupe
• Plain, Un-buttered Popcorn
• Chocolate
• Condiments beyond ketchup

Random things I've discovered she likes...

• Green Tea (plain and ginger flavor)
• Caribou Coffee Coolers
• Pumpkin Seeds
• Jelly Belly jelly beans
• 1 or 2 lettuce leaves from my spring mix salad
• Don Pablo's salsa

CSA Chronicles - Week 2

This week's box contained the following:

• Lettuce
• Spinach
• Salad Mix
• Green Onions
• Kohlrabi
• Strawberries
• Garlic Scapes
• Sugar Snap Peas

I'm making a stir-fry tonight with the kohlrabi, sugar snap peas, spinach, green onions and garlic scapes. I've been eating salads with the lettuce and salad mix.

CSA Chronicles - Week 1

We've joined a CSA this year with Harmony Valley Farms. I'm going to do my best to chronicle the produce we receive each week along with the recipes/prep methods I used for each vegetable.

Week 1 Produce:
Arugula - mixed with hot pasta, olive oil, Parmesan cheese and garlic scapes until just wilted.
Asparagus - used as pizza topping along with red peppers
Elephant Onions - so far, haven't used. Look like green onions.
Garlic Scapes - used in the arugula pasta, the asparagus pizza and sauteed with spinach
Greens (Saute Mix) - will use in a stir fry, along with kohlrabi and elephant onions
Kohlrabi - sliced and peeled. Using for snacking and will likely make a stir-fry with some
Radishes - not a fan of radishes. Tried a bite and, yep, still don't like them. Will give to a coworker
Red Leaf Lettuce - using for salad greens.
Strawberries - eating straight out of the box!

Broccoli and Apple Slaw

Tart, sweet and surprisingly tasty.

1/2 (12 oz) package of broccoli slaw
1 green apple, diced
1/2 c dried cranberries

3 Tbsp brown sugar
3 Tbsp apple cider vinegar
1 Tbsp vegetable oil
salt and pepper to taste

Mix dressing ingredients and toss with slaw, apple and cranberries.

.

Homemade Pizza

I make this weekly with my treasured Kitchen Aid mixer.

1 tsp honey
3/4 c warm water
2 1/4 tsp quick rise yeast

1 cup whole wheat flour
1 1/4 c white flour
1/4-1/2 c additional white flour for dusting/kneading
1 tsp salt
1 tsp Italian Seasoning

1 Tbsp olive oil
1 garlic clove, crushed

Pizza Toppings
- Pizza Sauce
- Thinly sliced mushrooms, onions, bell peppers, fresh spinach
- Shredded carrots
- Shredded Cheese

1. Mix honey, water and yeast and let sit 5 minutes or so, until yeast is bubbling.
2. Add 2 1/4c flours and mix on speed 2 for 2 minutes. Add in additional flour (if needed) until dough is pulling from sides of bowl. Knead additional 2-3 minutes as necessary.
3. Place dough in greased bowl and turn to coat. Cover and let rise until doubled in size, about 30 minutes.
4. Preheat oven to 475.
5. Microwave oil and garlic for 10 seconds to infuse oil with garlic flavor.
5. Roll out dough and brush with olive oil/garlic mixture. Bake (untopped) 4 minutes.
6. Remove from oven and top with sauce, toppings and cheese. Bake 5 minutes or until cheese is melted and crust is browning.

Mushroom Orzo

1 Tbsp Olive Oil
2 cloves garlic, chopped
1 Tbsp fresh parsley, chopped
2 Tbsp white wine
3-4 Tbsp vegetable broth (low sodium)
1 Tbsp soy sauce (low sodium)
1 tsp Italian Seasoning
1 8oz carton of mushrooms, quartered
2c hot cooked orzo (1 c uncooked)

1. Cook orzo.
2. While orzo is cooking, saute garlic in olive oil for 1-2 minutes over medium heat. Add parsley through mushrooms and cook 6-8 minutes or until mushrooms are tender.
3. Mix orzo with mushroom mixture.
4. Enjoy!

Eating Better Than Organic

http://www.time.com/time/magazine/article/0,9171,1595245-1,00.html

Black Beans and Brown Rice

Ingredients
1 bell pepper, chopped
1 medium onion, chopped
1/2 c celery, chopped
1-2 garlic cloves, minced

1 can black beans, undrained

1/2 c vegetable broth (or water)
1 Tbsp red wine vinegar
1/2 tsp cumin
salt and pepper to taste


Add olive oil to pan and preheat over medium high heat. Saute bell pepper, onion, celery and garlic until tender. Add beans, broth, vinegar, cumin, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Serve over brown rice.

Pumpkin Bread

This is a favorite in our home. It makes two loaves and freezes wonderfully.

1.5 cups all-purpose flour
1.5 cups whole wheat flour
1/4 cup oat bran or ground flax seed (optional)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten

1 (15-ounce) can pumpkin

1/2 cup finely shredded carrot
1 finely diced apple (optional)

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, carrots, apple (if using) and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.