Tag: salad tomatoes

  • CSA 2026 WEEK 36

    From Our Farm

    Basil, Italian

    Pears, Pineapple

    From Our Partners

    Corn, Sweet – Watsonia

    Grapes, Muscadine – Santa Fe Organics or Rainbow Star Farm

    Kale, Curly – Tendwell Farm – WEDS/THURS

    Kale, Lacinato – Tendwell Farm – FRI/SAT

    Peppers, Lunchbox – Tendwell Farm

    Watermelon – Watsonia

    Tomatoes, Salad – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Butternut Squash Kale Pasta

    Ingredients:

    • 16 ounces uncooked Linguine or your favorite pasta
    • 1 small butternut squash
    • 1 head garlic
    • ½ yellow onion
    • 4 cups chopped kale
    • 8 Tbsp extra virgin olive oil
    • Good quality Pecorino Romano or Parmigiano Reggiano

    Instructions:

    1. Pre-heat the oven to 375 degrees.
    2. Peel the butternut squash, cut it into halves, remove the seeds, cut them into quarters, and cube them.
    3. Spread the cubed butternut squash on a baking sheet with parchment paper on it, drizzle two tablespoons of olive oil, then add salt and pepper.
    4. Trim the top of the garlic head exposing all the cloves, place that on the baking sheet next to the cubed squash, drizzle about one tablespoon of olive oil, then add salt and pepper.
    5. Roast in the oven for about 40 minutes. Set aside.
    6. When the garlic is fully roasted, you can easily squeeze the bottom of the clove until it comes out of its “shell”.
    7. The garlic will come off very easily this way. Toss the garlic “paper or shell” out, chop the garlic, and set aside.
    8. Meanwhile, cook the pasta al dente as directed on the package. Set aside. Be careful that your pasta doesn’t get sticky. If that happens, run it under cold water and let it drain again.
    9. Using a large saucepan heat the last two tablespoon of oil, add the half of the roasted, chopped garlic, the chopped onions, and all the chopped kale.
    10. Saute the kale until you start to see a vibrant green color on the kale, then add the roasted butternut squash and toss it gently. Transfer to a bowl and set aside.
    11. Using the same saucepan, add the remaining olive oil and chopped roasted garlic and start adding your pasta, making sure the stove is set to a medium heat.
    12. Coat the pasta with the olive oil and garlic until well covered.
    13. Add the kale and butternut squash from the bowl and toss it all together.
    14. The final touch is the cheese of your choice. Add salt or pepper if needed.

    Recipe adapted from: https://howdoesshe.com/butternut-squash-kale-pasta/

  • CSA 2024 Winter Week 2

    Bok Choy

    Rainbow Carrots

    Sweet Red Kale

    Parsley

    Snow Peas

    Spring Mix

    Farmer’s Favorite Radish Mix

    Murasaki Sweet Potatoes

    Salad Tomatoes

    It’s week 2 of the winter season, and it’s off to a wet and stormy start. We beat out the lightning and heavy winds today for our weekly team lunch together. Farm lunch is a tradition started by Amy & John during the farm’s earliest days, and it continues on all these years later, every week, rain or shine. Back in the packing shed after lunch, the team hunkered down in the storm and prepped sweet potatoes, trimmed turmeric, and started packing CSA boxes for the week.

    In this week’s share, parsley and snow peas make their debut! CSA members will be the only customers receiving snow peas this week, with all the current inventory going in member shares rather than out to markets. Since CSA members buy a share of the harvest in advance, we make every effort to ensure you receive priority access to crops come harvest time. We hope you enjoy these first snow peas of the season!

    Snow peas are flat, thin-skinned with an edible pod. They’re tender and sweet. You can eat them raw or cook them up in a snap.  Toss them in a skillet or wok, steam or sauté – it doesn’t take much to bring out their flavor. Just don’t overcook them so they keep their crunch!

    This week’s recipes inspired by the items in your share include 1) a tabouleh where parsley is the star ingredient 2) a spicy beef stir-fry with snow peas, bok choy and any other veggies you’d like to add and 3) baked Murasakis with miso tahini butter.

    Tabbouleh

    Ingredients

    • ⅓ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup fine #1 bulgur
    • 3 bunches fresh parsley, finely chopped (about 3 packed cups)
    • 2 firm tomatoes, finely chopped
    • 2 green onions, finely chopped
    • ¼ cup fresh mint leaves, finely chopped

    Instructions

    1. Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
    2. Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
    3. When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined. Serve at room temperature or chilled from the fridge.

    Recipe supplied by Feel Good Foodie

    Beef Stir-fry with Bok Choy & Snow Peas

    Ingredients

    For the beef and marinade:

    • 12 ounces flank steak(sliced ⅛-inch/3mm thick into 2-3 inch/6-7cm pieces)
    • 1 teaspoon cornstarch
    • 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
    • 1 teaspoon water
    • ¼ teaspoon baking soda

    For the rest of the dish:

    • 4 cups bok choy(cut into 1×3-inch (2.5×7.5cm) pieces, washed and drained)
    • ¾ cup shiitake, oyster or beech mushrooms, washed and drained
    • ¾ cup sugar snap peas or snow peas (washed and drained)
    • ½ cup warm water (or beef stock or chicken stock)
    • ¼ teaspoon sesame oil
    • 2 teaspoons light soy sauce
    • 1 teaspoon dark soy sauce (or mushroom-flavored dark soy sauce if you have it)
    • 1 tablespoon oyster sauce
    • ¼ teaspoon sugar
    • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
    • ½ teaspoon minced ginger
    • 2 cloves garlic (finely minced)
    • 1 tablespoon Shaoxing wine
    • 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

    Instructions

    1. Mix together the beef with the marinade ingredients (cornstarch, oil, water, and baking soda) until well-coated. Set aside for at least 30 minutes (or overnight, if making ahead).
    2. Next, prepare your veggies—we’re using bok choy, mushrooms, and snap peas, but you can use whatever vegetables you have on hand.
    3. Now prepare the sauce mixture. In a small bowl, mix the warm water (or stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar.
    4. Heat your wok over high heat until it’s lightly smoking. Spread 2 tablespoons of oil around the perimeter to coat. Add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the other side for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and remove the beef from the wok.
    5. Next, with the heat back on high, add the remaining tablespoon of oil and the ginger. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
    6. Next, add the snap peas and the bok choy, and stir-fry on the highest heat for another 20 seconds, until the bok choy begins to wilt. Stir in the prepared sauce mixture and add the beef back to the wok. Gather everything in the center of the wok.
    7. When everything comes back up to a simmer and the sides of the wok begin to super-heat, stir-fry everything in a circular motion so the beef and vegetables hit the sides of the wok.
    8. Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to coat everything in the sauce. (There should not be any standing sauce—it should be clinging to the beef and vegetables.) Serve!

    Recipe sourced from The Woks of Life 

    Baked Murasaki Sweet Potatoes with Miso Tahini Butter

    Ingredients

    • 2 pounds Murasaki sweet potatoes

    Miso Tahini Butter

    • 5 tablespoons vegan butter, softened at room temperature
    • 1 tablespoon white miso, plus more to taste
    • 2 tablespoons good-quality tahini
    • 1/2 of a medium lime, zested
    • 1 ½ tablespoons lime juice, plus more to taste
    • 1 teaspoon toasted sesame oil, plus more to taste
    • 1/2 to 1 teaspoon agave nectar
    • A few pinches of red pepper flakes

    For serving

    • 1 tablespoons toasted sesame seeds
    • Flaky sea salt
    • 1/2 cup fresh cilantro leaves
    • Lime zest

    Instructions

    1. Preheat the oven to 375°F/190°C.
    2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
    3. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
    4. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

    Recipe from Rainbow Plant Life

  • 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 Fall 2022- Week 1


    Welcome to your Fall CSA share. In your first fall share you will receive the following-

    From Frog Song Organics-

    • Roselle
    • Spring Mix
    • Fuyu Persimmons (non-astringent)

    From our Partner Farms-

    • Cucumbers – New Sprout Organic Farms
    • Fennel- New Sprout Organic Farms
    • Curly Kale- New Sprout Organic Farms
    • Salad Tomatoes- New Sprout Organic Farms
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butter Lettuce- Organic Aqua Fresh

    Roselle Citrus Punch

    Ingredients
    • 8 cups of water
    • 1 pint of Roselle
    • 1 piece of ginger, about one inch, roughly chopped
    • 1/4 cup of cane sugar, cane syrup, honey or any sweetener of choice (more or less to taste)
    • Juice from 1 lime
    • Juice from 1/2 orange
    • Dash of cinnamon (optional)
    Directions
    • Remove the calyces petals from the seed pod. Discard pod.
    • Make simple syrup- bring water and sweetener to a boil, stirring frequently. Turn down to a simmer.
    • Add roselle and ginger. Bring back to a low boil for 10 minutes. Return to a simmer for approx 10 more minutes or until a deep red color. Remove from heat and cool to room temperature.
    • Using a citrus juicer (or squeeze by hand), add lime and orange juice, stirring well. Add cinnamon and stir. Using a strainer, strain liquid into a pitcher. Discard pulp. Chill before serving, serve with a lime wedge and/or cinnamon stick.

    Notes- You can use a instapot and pressure cook the first 4 ingredients for 10 minutes. Follow the rest of the recipe. A crockpot would work as well; cook first 4 ingredients on high for 4 hours. Finish with fresh citrus.

    Add club soda or your favorite spirit to make this a refreshing cocktail.

    Baked Spaghetti Squash Fritters- Eating Well

    Ingredients
    • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
    • 2 tablespoons olive oil, divided
    • ½ cup grated yellow onion 
    • 1 large egg, separated
    • ¼ teaspoon baking powder
    • ¼ teaspoon coarsely ground pepper
    • ⅛ teaspoon salt
    • ¾ cup thinly sliced scallions, divided
    • ½ cup shredded cheese
    • ¼ cup sour cream
    • 3 slices bacon, cooked and crumbled- optional
    Direction
    • Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
    • Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups.
    • Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
    • Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
    • Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes.
    • Optional- Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.

    White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini- adapted from CookingLight’s Farm to Table cookbook

    Ingredients
    • 1 Tbsp olive oil
    • 1/2 cup of chopped onion
    • 1/4 (4 ounces) of Frog Song Italian Sausage link, cut into 1/2 inches slices
    • 1 bunch of kale, stems removed, leaves chopped
    • 1/2 cup water
    • 2 cans or organic cannellini beans, or other white beans, drained and rinsed
    • 1 pint of salad tomatoes, quartered.
    Directions
    • Heat oil in a large skillet over medium-high heat. Sauté onions and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

    Sweet-and-Sour Cucumber Salad- The Nimble Cook by Ronna Welsh

    • 2 cups of thinly sliced cucumbers
    • 1 cup very thinly sliced onion
    • 1 cup of thinly sliced celery
    • 1 tsp coarse salt
    • 1/2 cup distilled white vinegar
    • 2 tsp sugar
    • 2 tsp whole-grain mustard (most mustards will work)
    • 1/4 cup coarsely chopped fresh herbs of choice
    Directions
    • Toss the cucumbers, onion, and celery with the salt and let sit for 30 minutes to soften and season; they will release a good amount of water.
    • In a medium bowl, mix the vinegar, mustard, and sugar together. Drain the vegetables and add the dressing. Add the herbs, toss well, and taste for salt. Serve, or store in the fridge for 3 days.

  • CSA Summer 2022- Week 9

    This week your CSA includes the following-

    From Frog Song Organics-

    • Okra
    • Moringa
    • Turmeric

    From our partner farms-

    • Carrots -Clem’s Organic Gardens
    • Red Leaf Lettuce- Organic Aqua Fresh
    • Yellow Bell Peppers-New Sprouts Organic Farm
    • Acorn Squash-Clem’s Organic Garden
    • Salad Tomatoes- New Sprouts Organic Farm
    • Zucchini- Watsonia Organics

    Acorn Squash Farmer’s Breakfast

    Try this simple yet hearty dish for breakfast, or better yet breakfast for dinner!

    Ingredients
    • One Acorn Squash, halved
    • 1-2 Tbsp Frog Song Cane Syrup or Maple Syrup
    • 2 Tbsp unsalted butter
    • 1 tsp grated turmeric
    • Salt and pepper to taste
    • Optional- Yogurt or Sour Cream
    Directions
    • Preheat the oven to 350 degrees
    • Curt the acorn squash in half, scooping out the seeds (reserve the seeds to roast!)
    • On an greased baking pan, place acorn squash skin side up. Roast for 25 minutes, until tender.
    • Pull from over, flip over. Place a Tbsp pad of butter in the cavity of each acorn side, grate turmeric over the top, and drizzle with syrup (to desired consistency/sweetness). Sprinkle salt and a little fresh cracked pepper (the turmeric will provide some zip so don’t over pepper!)
    • Roast for another 10 minutes, until the butter is melted and syrup thickens.
    • Top with yogurt or sour cream and enjoy. To make it a true “famer’s breakfast”, enjoy with a side of bacon and eggs. The nuttiness of the squash pairs amazingly with the fat smokiness of Frog Song bacon or pan sausage.
    • Substitute olive oil for butter and use plain coconut yogurt for a vegan option.

    Savory Summer Succotash

    Ok, yes, another Succotash. But it is summer in the South, and this recipe brings your bounty together

    beautifully! Prepare ingredients before starting to simplify the process.

    Ingredients

    • 2 Tbsp of butter, or olive oil (or a Tbsp of each)
    • 2 Zucchini, cut into inch pieces
    • 1 medium onion, chopped
    • 2-3 cloves of garlic, minced
    • 1 yellow bell pepper, chopped
    • 1 cup of corn, kernels cut from the cob
    • 1 cup of okra, cut into circles
    • 1 cup salad tomatoes, quartered
    • 1 jalapeno, seeded and diced
    • Juice of a 1/2 lemon
    • Splash of water as needed
    • Salt and Pepper
    • Chopped Basil

    Directions

    • Heat butter and/or oil over medium heat. When melted, add onion and bell peppers. Sauté for 5 minutes, stirring. Add a dash of salt.
    • Add garlic and mix well. Add Zucchini and jalapeno and cook for 2 minutes. Reduce heat and add okra. Cook for another 5 minutes, stirring.
    • Add corn and tomatoes and stir for until all vegetables are tender. Add a splash of water, mix and cover. Cook for about 20 minutes on low, stirring occasionally. The okra should help thicken the succotash as it simmers.
    • Remove from heat, stir in salt, pepper, and lemon juice. Top with fresh chopped basil. Enjoy!

    Moroccan Stuffed Bell Peppers- adapted from Little Family Adventure

    Ingridents
    • 2 yellow bell peppers
    • 1/2 cup quinoa
    • 1 cups water
    • 1 carrots, chopped
    • 1/2 zucchini, chopped
    • 1/4 cup sliced almonds, coarsely chopped
    • 2 Tbsp dried apricots, chopped
    • 1/3 cup crumbled Feta cheese
    • 1 teaspoons (approx.) grated turmeric
    • 1 teaspoons ground sumac (Omit if not available)
    • 1/2 teaspoon cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • Dash of ground ginger
    • Dash of black pepper
    • 2 tbsp olive oil
    Directions
    • Preheat oven to 350 degrees.
    • Bring one cup of water to a boil in a saucepan. Add quinoa, cover and lower heat to simmer. Cook for 15 minutes. Once cooked, set aside and allow to cool slightly.
    • In a large mixing bowl combine carrots, zucchini, almonds apricots, Feta and quinoa.
    • In a small bowl, combine spices; turmeric, sumac, cumin, garlic powder, paprika, ginger, and black pepper.
    • Add spice blend to quinoa mixture and combine well.
    • Cut each bell pepper down the center. Remove stem and seeds.
    • Stuff each bell pepper half with quinoa mixture.
    • Drizzle stuffed bell peppers with olive oil.
    • Bake for 20 minutes.