Tag: green tomatoes

  • CSA 2023 Fall Week 13 – FINAL WEEK!

    Bok Choy

    Salad Tomatoes or Sugar Belle Citrus

    Orange Baby Carrots

    Dried Roselle Hibiscus Loose Leaf Tea

    Mustard Greens

    Spring Mix

    Purple Daikon Radishes

    Green Tomatoes

    Happy Holidays, CSA members! The final week of the Fall season is here, Week 13. As I was wrapping presents this week, it occurred to me how opening up a CSA share is kind of like receiving a gift each week. A shiny green box arrives, you unfold the flaps, and peek inside to discover what mix of colorful fruits and veggies await. Thank you for gifting yourself, or maybe even someone you care about, a CSA membership this season. We hope it felt a little bit like getting a present each week to you, too.

    This week you’ll find a treat in your box that lets you enjoy one of Fall’s signature flavors into the coming months – Roselle Hibiscus Loose Leaf Tea! For a version thats perfect for the winter season try it Caribbean style, also known as Sorrel Tea. It’s ruby red-hued with a warming spiced flavor. Sorrel is a traditional drink in Jamaica and is often served up during the holidays. Try it hot on cold days, or ice it down if you prefer it as a refresher. You can even add rum or alcohol to make a cocktail. Find how to make it in the recipes below.

    This week you’ll also find an Indian inspired recipe for enjoying those flavor packed mustard greens. With a consistency like a creamy thin paste, this would be ideal with rice or roti and gives you an alternative to the go-to sautés. Instead of spinach, I modified this recipe to use seasonal braising mix or collards. You can dial the heat up or down by adjusting the use of the red chile peppers.

    Last but not least, dessert. When searching for holiday recipes, I came across an old civil war period recipe for green tomato cake. Similar to a coffee or spice cake, it intrigued me to find green tomatoes in it! While this week’s recipe is made for modern times, I’m excited to bake it up and imagine what it would have been like to use veggies creatively in leaner ones.

    THIS WEEK’S RECIPES

    Sorrel Tea

    Ingredients

    • 2 cups dried roselle hibiscus
    • 1/2 cups fresh chopped ginger (no need to peel or grate, but do pound or smash open)
    • 6 whole cloves
    • 2 cinnamon sticks
    • 1 teaspoon allspice berries
    • 2 cardamom pods (lightly crushed)
    • 1 cup turbinado sugar or brown sugar (alternative sweeteners like cane syrup or honey can also be used)
    • grated zest or peels from 1 small lime
    • grated zest or peels & juice from 1 medium lemon
    • 2 quarts of water

    Instructions

    1. In a large stockpot combine the roselle, ginger, cloves, cinnamon sticks, allspice berries, cardamom, and sugar.
    2. Cover with 2 quarts of water and stir well to combine.
    3. Bring to a boil over medium heat. Once boiling, remove from heat and add citrus zests, peels & lemon juice. Stir well.
    4. Cover with a lid and steep for at least two hours or longer for a deeper flavor.
    5. Strain tea over fine-meshed sieve and into a jar/pitcher of your choice. (makes 2 quarts)
    6. Enjoy hot or store in fridge with a tight-fitting lid. If storing, leave room at top for shaking before serving later.
    Indian Mustard Greens (Sarson Ka Saag)

    Ingredients

    • 2 large dried red chile peppers (optional)
    • 2 bunches of collards or braising mix
    • 1 bunch of mustard greens
    • 2 tablespoons of ghee
    • 1/2 teaspoon cumin seeds
    • 1/4 cup finely chopped onion
    • 1/2 teaspoon ginger paste
    • 2 teaspoons garlic paste
    • 1/2 tomato, chopped
    • salt to taste
    • 1/2 teaspoon white sugar, or to taste
    • 1/4 cup water

    Instructions

    1. Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

    2. Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

    3. Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

    4. Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

    Recipe adapted from All Recipes

    Green Tomato Cake

    Ingredients

    For the cake

    • 4 cups green tomatoes
    • ½ cup vegetable oil
    • 2 cups white sugar
    • 2 cups eggs
    • 2 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 1 cup chopped walnuts

    For the cream cheese frosting

    • 8 ounces cream cheese
    • 3 ½ cups confectioners powdered sugar
    • 1 teaspoon vanilla
    • 1 tablespoon milk

    Instructions

    1. Grease a 9×13 baking pan. 
    2. Chop 4 cups green tomatoes (no need to peel or drain!)
    3. Make the batter by first mixing together the vegetable oil, sugar and eggs. In another bowl mix flour, cinnamon, nutmeg, baking soda, salt and chopped walnuts. Mix these 2 bowls together. 
    4. Add in green tomatoes (and juices) and mix. 
    5. Pour mixture in baking pan.
    6. Bake around 40-45 minutes or until a toothpick comes out clean. 
    7. Allow to cool. While the cake is cooling, make the cream cheese frosting using cream cheese, powdered sugar, vanilla and milk. 
    8. Once the cake is cool, frost the cake. Then, slice & enjoy!

    Recipe from Brooklyn Farm Girl

     

  • CSA 2023 Fall Week 10

    Green & Yellow Beans

    Dandelion Greens

    Sweet Habanero Peppers

    French Breakfast Radishes

    Spring Mix

    Strawberries (POF)

    Fingerling Sweet Potatoes

    Green Tomatoes

    This Week’s Recipes

    Sweet Habanero “No Heat” Hot Sauce
    •  2 Tbsp Toasted Sesame Oil
    • 20 Habanada Peppers (Stems Removed, Halved)
    • 1 Medium Yellow Onion (Sliced)
    • 4 Cloves Garlic (Peeled and Chopped)
    • 2 Cups of Water
    • 1 Lemon (Zest)
    • 1/4 Cup Agave Nectar
    • 1 Cup Rice Vinegar
    • 1 tsp Ground White Pepper
    • 1/4 tsp Salt

    Instructions

    1. Prepare all fresh ingredients as directed above.
    2. In a deep skillet, add the oil, peppers and onion. Sauté over medium heat until fragrant. Approx 5 minutes.
    3. Add the garlic and water. Bring to a simmer and cook for 10 minutes.
    4. Remove the skillet from the heat and add the lemon zest. Allow to rest for 15 minutes.
    5. After the sauté has rested, transfer it to a blender along with the rest of the ingredients.
    6. Blend on high until very smooth.
    7. Use a funnel to pour it into sterilized containers.
    8. Refrigerate and keep for up to one month. Enjoy!

    Recipe from Meatless Makeovers

    Green Tomato Salsa Verde

    Ingredients

    • 1 pound green, unripe tomatoes
    • Olive oil
    • Salt and pepper
    • 1 jalapeño, chopped
    • 2 garlic cloves, chopped
    • 1/2 cup finely chopped onion
    • 1/4 cup chopped cilantro
    • 1/2 teaspoon ground cumin
    • Juice of 1/2 lime

    Instructions

    1. Slice the tomatoes in half lengthwise and place them in a baking dish. (If using smaller varieties—say, 2 inches or less in diameter—you can leave the tomatoes whole.)
    2. Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
    3. Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. (If using smaller fruits, keep an eye on them to ensure they don’t burn to a crisp.)
    4. Remove the tomatoes from the oven and set aside to slightly cool.
    5. Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
    6. Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.

    Recipe from Garden Betty

    Dandelion Green Bruschetta

    Ingredients

    • 1 tablespoon sherry vinegar
    • ½ teaspoon sugar
    • Pinch of salt
    • Freshly ground black pepper
    • 4 strips bacon
    • 2 eggs
    • 2 slices toasted sourdough bread
    • 1 clove garlic
    • ½ pound dandelion leaves, washed and dried
    • 1 tablespoon olive oil

    Instructions

    1. Pre-heat the oven to 450 degrees F.
    2. Mix the vinegar with the sugar and salt until those dissolve. Set aside.
    3. Lay the bacon flat in a cast iron skillet or heavy pan and place in the hot oven. Roast the bacon until it is crisp (about 10 minutes), turning once.
    4. Boil the eggs for 8 minutes, then dunk in cold water and peel. Chop them roughly—the yolks should be barely set.
    5. While the bacon and eggs are cooking, toast the bread. As soon as it is toasted rub both sides with the raw clove of garlic, cut each slice in half and set aside on a plate.
    6. As soon as the bacon is cooked, remove it from the pan and set aside. Pour off all but 1 tablespoon of the rendered bacon fat. Immediately toss the dandelion leaves into the fat in the very-hot pan and stir. Add the vinegar mixture at once and toss again, adding the olive oil last. Pile the wilted leaves onto the toasted bread, break the bacon into pieces, and scatter on top of the dandelions. Finally add the egg. If there are any pan juices left, drizzle these over the top of your bruschetta. Serve at once.

    Recipe from Gardenista

  • CSA 2023 Summer Week 1

    Beets (Clem’s Organic Gardens)

    Cabbage (Watsonia Organic Farms)

    Carrots (Clem’s Organic Gardens)

    Mango (John Wu)

    Florida Pears

    Shishito Peppers

    Murasaki Sweet Potatoes

    Salad Tomatoes

    Welcome to a New Season!

    It’s the first week of our summer season! This is the time of year when we lean more heavily on partner growers to pack each CSA share with the most diverse mix of flavors and nutrition possible. This week, we’re delighted to include a juicy and sweet mango from our partner John Wu. The back story is beautiful, and we thought you’d enjoy knowing how these delicious fruits made their way to your kitchen.

    The Story of the Mangos

    John is the father of our teammate Katrina. She started off as an intern last summer, with the farm being her very first job! She stayed part-time while working on a degree in Agricultural Operations Management at UF. She got her start working in the garden with her father, John who grows mangos and other tropical fruits in their home garden in Port St. Lucie, FL. Her family immigrated to the U.S. from Vietnam, and she credits her parents with teaching her a good work ethic, prioritizing nutrition, and learning how to grow lots of fresh fruits and vegetables. Here’s the story of the mangos, in her words:

    Hello everyone! My Dad was a very small farmer in Vietnam and immigrated to America, the great land of opportunity. He and my mom intended to do anything except farm in the U.S., but they were homesick and could not find any tasty tropical fruit or vegetables to eat. Thus, they took up farming again to grow the food they wanted! One of the fruits they missed was a good mango as tasty as the ones in Vietnam which I hope you will enjoy as much as I did. Treat it like an avocado; leave it at room temperature and refrigerate only after it is ripe. When the skin gives a little regardless of color it is ready to eat!

    These mangos can hold their own eaten straight from the box, but in the spirit of summer, we’re sharing a simple ice cream recipe, along with other dishes inspired by this week’s share.

    Recipes

    Mango Ice Cream

    Ingredients:

    • 2 cups mango puree
    • 1 pint heavy whipping cream
    • 1 can condensed milk

    Instructions:

    • Combine condensed milk and whipping cream and whip together until a stiff peak is achieved.
    • Fold in the mango puree gently until well combined.
    • Transfer to a freezer safe bowl. Smoothen the top and place a small sheet of plastic wrap or parchment paper on the top of the ice cream. Cover with cling film and freeze.
    • For soft scoops, pull them out in 2-2.5 hours and serve immediately. For perfect rolled scoops, freeze 6+ hours.

    Maple-roasted pears with nut crumble – delicious.com

    Ingredients

    • 3-4 ripe pears, halved
    • 4 tbsp maple syrup, plus extra to serve
    • 1 tbsp unsalted butter, chopped, plus 1 tbsp extra melted
    • 1/4 cup toasted mixed nuts chopped
    • ½ cup flour
    • 1/4 cup rolled oats
    • 1/4 tsp allspice
    • Yogurt or cream to serve

    Instructions:

    • Preheat oven to 350. Place pears in a large baking dish, so they are packed tightly. Drizzle with maple syrup and dot over 1 tbsp chopped butter, cover with foil and bake for 30-35 minutes until softened slightly.
    • To make the crumble, place sugar, nuts, extra melted butter, flour, oats and allspice in a bowl and mix to combine. Spoon the crumble topping over the pears and bake for a further 30-35 minutes until golden and crisp. Drizzle with extra maple syrup and serve with yogurt or cream alongside.

    Green Tomato Stew – holycowvegan.com

    Ingredients:

    • 2 large green tomatoes, diced
    • 1 teaspoon vegetable oil
    • 1 teaspoon black mustard seeds
    • 1 sprig curry leaves
    • 2 jalapeno peppers
    • ½ teaspoon turmeric
    • 1 heaping tsp ground coriander
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions:

    • Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chilies.
    • Sauté for a few seconds and add the green tomatoes
    • Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    • Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    • Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    • Turn off heat and serve.

    Vegetarian Beet Ruebens – delish.com

    FOR CORNED BEETS:

    • 2 large beets (1 1/4 lb. total), trimmed and peeled
    • 2 tbsp. extra-virgin olive oil
    • 1 tbsp. brown sugar
    • 2 tsp. ground coriander
    • 1 tsp. ground mustard
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. garlic powder
    • 1/4 tsp. ground black pepper
    • 1/8 tsp. ground cloves
    • 1/8 tsp. ground allspice

    FOR RUSSIAN DRESSING:

    • 1/4 c. mayonnaise
    • 2 tbsp. sweet pickle relish
    • 4 tsp. ketchup
    • 1 1/2 tsp. prepared horseradish
    • 1 tsp. fresh lemon juice
    • 1/2 tsp. Worcestershire sauce
    • Kosher salt
    • Freshly ground black pepper

    FOR SANDWICH:

    • 4 tbsp. butter, softened
    • 8 slices rye bread
    • 8 slices Swiss cheese
    • 1 c. sauerkraut
    • Pickle spears, for serving

    Instructions:

    • Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.
    • Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour.
    • Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
    • Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use.
    • Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
    • Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.

  • CSA Summer 2022-Week 10

    This weeks CSA bundle includes the following-
    • Okra-Frog Song Organics
    • Shishito Peppers- Frog Song Organics
    • Cilantro- Clem’s Organic Garden
    • Golden Beets- Clem’s Organic Garden
    • Scuppernog Grapes- Watsonia Farms
    • Lacinato Kale-New Sprouts Organic Farm
    • Appalachian Gold Potatoes- Clem’s Organic Garden
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Tomatoes- New Sprouts Organic Farm

    Spaghetti Squash with Chiles, Lime, and Cilantro-Food52

    Ingredients
    • 1 spaghetti squash
    • 1 small red onion, finely diced
    • 1 hot chile, finely diced
    • 2 tbsp freshly squeezed lemon or lime juice, plus more to taste
    • 1 tsp kosher salt, plus more to taste
    • 3 tbsp melted coconut oil or olive oil
    • 1/2 cup of fresh cilantro, chopped

    Directions

    • Preheat the oven to 375° F. Place squash in a buttered baking dish or sheet pan. Use a sharp knife to puncture the skin in several places—this will prevent it from exploding in the oven. Roast for 60 to 75 minutes or until lightly browned. Remove from the oven and let cool briefly.
    • Meanwhile, place the onion and chile in a small bowl and cover with 2 tablespoons of the lime or lemon juice. Season with a pinch of kosher salt.
    • When squash has cooled slightly, cut it in half. Scoop out the seeds and reserve for another use. Drag a fork across the flesh of the squash, pulling up the strands. Transfer to a large mixing bowl. You should have about 3 cups. Season with 1 teaspoon salt. Pour the macerated onion and chiles over top. Pour over 3 tablespoons melted coconut oil and all of the cilantro. Toss and taste. Add more salt, if necessary, and another tablespoon of lime or lemon or coconut oil to taste.

    Lacinato Kale Caesar Salad-

    Ingredients
    • 1 small clove garlic
    • ¼ tsp coarse kosher salt, plus more to taste
    • 2 anchovies, chopped
    • ¼ cup plus 2 teaspoons extra-virgin olive oil, divided
    • ½  cup freshly grated Pecorino Romano cheese, divided
    • 2 tbsp freshly squeezed lemon juice
    • 1 ½ tsp Dijon mustard
    • Fresh Ground Pepper to taste
    • 2 bunches lacinato kale,13- 14 ounces (about 12 cups chopped)
    • 2 cups croutons (homemade if time permits!)
    Directions
    • Peel and mince garlic clove. Sprinkle ¼ teaspoon salt over the garlic and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic paste into a food processor or blender. Add anchovies, ¼ cup oil, ¼ cup cheese, lemon juice, Dijon and pepper and puree until smooth and pale yellow, about 30 seconds.
    • Remove and discard thick ribs and stems of kale and tear or chop into bite-size pieces. Wash and spin dry in a salad spinner.
    • Place kale in a large bowl and drizzle with the remaining 2 teaspoons oil. Using clean hands massage until the leaves are softened and dark green, about 1 minute.
    • Pour the dressing and some of the remaining cheese over the kale and toss to coat.
    • Add croutons and cheese and toss to combine. Add additional salt and pepper to taste if desired. Divide among 4 plates to serve.

    Note- This can be made vegan by subbing miso paste for anchovies and cheese.

    Roasted Golden Beets -Holy Cow Vegan

    Ingredients
    • 3 medium golden beets peeled and cut into 1-inch chunks (red beets are a perfectly good substitution)
    • 2 cloves garlic minced or crushed
    • 1/2 tbsp rosemary finely chopped (if using dry, use 1 tsp)
    • Salt and black pepper to taste
    • 1 tbsp extra virgin olive oil
    Directions
    • Preheat the oven to 400 degrees F
    • Mix together the garlic, rosemary, olive oil and salt and pepper.
    • In a bowl, place the beets and toss them with the herb-olive-oil mixture.
    • Spread in a single layer on a baking sheet, preferably coated with aluminum foil to make cleanup easier, and roast 35-40 minutes or until the beets are fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.
    • Serve hot or cold.

    Burrata with grilled Scuppernog Grapes – adapted from Food52’s Ottolenghis burrata

    Ingredients
    • 12 ounces seedless scuppernog grapes
    • 2 tablespoons champagne or sherry vinegar
    • 3 tablespoons olive oil
    • 1 garlic clove, crushed
    • 1 1/2 teaspoons dark brown sugar
    • 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
    • Flaked sea salt and black pepper
    • 3 large balls of burrata or buffalo mozzarella
    • 6 small purple or green basil sprigs, to serve
    Directions
    • Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
    • Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
    • When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.

  • CSA-Spring 2022 Week 10

    Week 10’s CSA will include the following, which we hope you enjoy!-

    • Basil
    • Green Beans
    • Cantaloupe
    • Dandelion Greens
    • Lettuce – Organic Aqua Fresh (aquaponic lettuce)
    • Cubanelle Peppers
    • Tri Color Potatoes
    • Green Tomatoes
    • Turmeric

    Featured recipe of the week!

    (FSO notes- Try substituting our Bulk Italian Sausage (order here) for the prosciutto. Simply add defrosted sausage to a medium hot pan, crumble, and fry to desired doneness. Top the Gazpacho for a delicious sweet and savory dish.)

    Cantaloupe Gazpacho with crispy Prosciutto (optional)- Tasty

    Ingredients
    • 2 cups cantaloupe, peeled and cubed
    • 1 cucumber, peeled and cubed
    • 1 orange bell pepper, diced
    • 1 ¼ teaspoons salt
    • 1 teaspoon red wine vinegar
    • ¼ cup olive oil, plus more for drizzling
    • 1 ¼ cups prosciutto, thinly sliced (optional)
    • ¼ bunch fresh basil, picked
    • freshly cracked pepper, for garnish
    Preparation
    • Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 – 12 minutes, until the prosciutto.
    • In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
    • When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto or tablespoons of cooked sausage, an extra drizzle of olive oil, and a fresh crack of black pepper.

    Note- To make this dish Vegan, simply omit prosciutto or sausage and top with a salty crunch, such as fried onions or roasted sunflower seeds.

    Green Tomato and Peach Relish- Frank Stitt’s Southern Table

    This relish is a great combination for “grilled fish, shrimp or scallops, soft-shell crabs, or with roast pork; it also makes a refreshing dip”

    Ingredients
    • 1/2 large sweet onion
    • 2 large firm green tomatoes
    • 1 lime
    • 1-2 not to ripe peach, peeled, pitted and cut into 1/2 inch dice
    • 1 jalapeno, roasted , peeled, seeded and diced
    • 2 scallions, cut into 1/4 thick slices
    • 2 inch piece of turmeric, peeled and grated
    • 2 Tbsp Extra Virgin Olive Oil
    • Salt and Pepper to taste
    • 1 small bunch of basil, chopped
    Directions
    • Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until blackened and charred.
    • Cut the tomatoes into wedges and remove the pulp and seeds, leaving the tomato flesh. Cut the flesh into 1/2 inch dice and place in a small bowl.
    • Grate the zest from 1/2 the lime, then halve the lime.
    • Add the peaches to the tomato’s, along with the lime zest and juice of 1/2 lime. Add the jalapeno, grilled onion, scallions, and ginger and toss to mix. Add the olive oil and salt and pepper. Adjust the seasonings as necessary- more lime juice may be needed. Add the fresh basil.

    GNOCCHI & SPRING PEAS WITH A BASIL CASHEW CREAM SAUCE- Carly Paige’s Fit Living Eats

    Ingridents

    •  1 package gnocchi (gluten-free varieties available)
    • 4 tablespoons olive oil, divided
    • 1 cup frozen peas
    • 1 cup grape tomatoes

    BASIL CASHEW CREAM SAUCE:

    • 3/4 cups cashews, soaked
    • 1/4 cup water
    • 1/2 lemon, juiced
    • 2 garlic cloves
    • 1/4 cup basil leaves (plus more for garnish)
    • 1/2 teaspoon salt

    Directions

    INSTRUCTIONS

    • Preheat oven to a low broil.
    • Place the grape tomatoes on a parchment-lined baking sheet and roast until blistered (the skin starts to crack) in the oven, about 10 minutes.
    • Meanwhile, heat a large sauté pan over medium heat. Add olive oil and gnocchi to the pan. Sauté gnocchi for 5 minutes, stirring occasionally until there is a nice golden crust on the exterior.
    • Add the peas and sauté for another 5 minutes.
    • While the gnocchi and peas are sautéing, add all of the ingredients for the basil cashew cream sauce in a high speed blender and blend on HIGH until smooth and creamy (scraping down the sides with a spatula occasionally) for about 5 minutes.
    • Add the roasted tomatoes to the gnocchi and peas, take the pan off the heat and stir in the basil cashew cream sauce.
    • Garnish with extra basil and enjoy!