Tag: zucchini

  • CSA Summer 2023 Week 5

    Frog Song Organics

    Fairy Tale Eggplant

    Pineapple Pears

    Shishito Peppers

    Tricolor Potatoes

    Malabar Spinach on the stem

    Watsonia Organic Farm

    Green Cabbage

    Zucchini Squash Mix

    Clem’s Organic Gardens

    Carrots

    New Sprout Organic Farm

    Grape Tomatoes

    Tis the season for peppers! We’ve included a mix of sweet and spicy in recent shares, and this week brings the return of our mild Shishitos. An over-abundance of fresh peppers is a great problem to have this time of year. If you’re looking for ways to savor this taste of summer later in the year but don’t have canning equipment, we suggest these methods:

    Pickling is a great alternative to canning. You don’t need any special equipment, and the process is similar to canning regular pickles. Steep sliced peppers in a 50:50 mixture of vinegar and water, with 1 teaspoon salt per pint. The peppers stay crisp because they are never heated, and after a few days in the fridge they taste like pickled peppers.

    To freeze ‘em,  wash and drying thoroughly before stashing in the freezer. We also recommend removing the stem and seeds, unless you need them for later. For larger varieties, like bell peppers, cut them in half, in fourths, or in strips, and remove the stem and seeds. Put the pieces on a cookie sheet so they aren’t touching, then flash freeze for about 15-30 minutes. This will keep them from sticking together later. Once solid, you can store peppers in a baggie, or any other freezer safe container.

    Then there’s drying. The nice part about this is that reduces storage space. Pop them into your dehydrator, or put them into the oven on the lowest setting. Be patient, it can take several hours for them to dry completely. With smaller peppers, the thin walls lend themselves to stringing whole peppers together by passing a needle and thread through their caps, and hanging them in a warm, well-ventilated space for about two weeks. Remember, the thicker the pepper, the longer this will take.

    Once dried, peppers can be pulverized into flakes in a food processor, or steeped in vinegar to make sauce for sprinkling over cooked greens and other veggies. Dried hot peppers are also great for making homemade chili paste! Place a few dried hot peppers in a dry pan, and toast them over medium-high heat, stirring constantly, for four to five minutes. Then cover with warm water for an hour. Add some salt and a couple of cloves of finely minced garlic, pulverize into a paste.

    Here at the farm, we love the taste and simplicity of this blistered Shishito pepper recipe. Scroll for more recipes inspired by this week’s share below!

    Also, those long stalks long stalks in this week’s share are Malabar Spinach. On a rare occasion our Malabar crop jumps up with some abundant, succulent shoots. Instead of picking just the leaves we bunch these shoots, traditional style. The stalks are fibrous but can be sauteed. We recommend snacking on just the new tendrils and the leaves themselves. 🙂

    Mozzarella, Basil & Zucchini Frittata

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 1 ½ cups thinly sliced red onion
    • 1 ½ cups chopped zucchini or squash
    • 7 large eggs, beaten
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
    • 3 tablespoons chopped soft sun-dried tomatoes (or substitute 2 fresh grape tomatoes, chopped)
    • ¼ cup thinly sliced fresh basil

    Instructions:

    • Position rack in upper third of oven; preheat broiler.
    • Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
    • Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
    • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

    Carrot Soup

    Ingredients:

    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 2 tablespoons olive oil or lard
    • 6 medium carrots, chopped
    • 2 teaspoons dried dill
    • 4 cups vegetable stock
    • Salt and pepper to taste
    • Garnish with basil or fresh mint (optional)

    Instructions:

    • Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté 10 minutes.
    • Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    • In a blender, puree soup, return to pot, simmer for 30 minutes.
    • Can garnish with basil or fresh mint.

     

  • CSA 2023 Spring Week 11

    Here’s what our team is preparing for your CSA share this week!

    • Celery
    • Cilantro (Clem’s Organic Gardens)
    • Cucumbers
    • Japanese Eggplant
    • Sweet Red (Cured) Onions
    • Yellow Peaches (Watsonia Organics)
    • Bonita Sweet Potatoes
    • Watermelon
    • Yellow & Green Zucchini

    Our partners

    This week’s CSA share includes fresh and tasty items from two partner-growers a bit farther north. How does that work? Well, first we carefully vet our partners to find those who share our values and standards. We pick up the produce ourselves using a refrigerated truck to ensure what arrives to your kitchen is the freshest, highest quality possible.

    Last July during the vetting process we visited the peach orchards of The Watson Brothers in South Carolina, and – wow! Their fruit is grown with tons of organic compost just like our orchards and loves the conditions of the peach capital of the US. The “Early 8 Ball” variety this week is a super flavorful ‘cling’ peach that we’re especially proud to include in this week’s share. Below is a recipe for a refreshing watermelon-peach salad that combines some of the best of our farm’s harvest this week with the best of theirs.

    Your cilantro comes from Clem’s Organic Gardens, a farm growing certified organic vegetables just outside of Brevard, NC. By using organic practices, caring for the soil, and emphasizing quality of their produce, their small-scale organic farm meets (ok, exceeds!) our standards. Here’s more information about all our partners. We love that by supporting these like-minded farmers we give you, our beloved CSA members, more diversity in your weekly share – together we truly are building a more sustainable food system!

    Check out our cilantro pesto recipe below, or if you prefer to hold onto yours for a few more weeks, here’s some storage tips:

    1. Prepare the herbs by snipping off the bottom of the stems. Make sure the leaves are completely dry.
    2. Put the herbs in water by filling a jar or a water glass partially with water (just enough to cover the stems and not touch the leaves!) and place the stem ends of the herbs into the water in the jar.
    3. Cover and store. This means that if you’re storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. It’s different than basil, which doesn’t like the cold and prefers room temperature.

    FSO time hack: wash cilantro, coarsely chop, and store in a paper towel-lined airtight container in the refrigerator for easy access during the week. If you can’t use the cilantro before it wilts, all is not lost! Bring it back to life by submerging it in ice-cold water for a quick pick-me-up.

    Recipes

    Watermelon Peach Salad – adapted from whatsgabycooking.com

    Ingredients:

    • 1 small seedless watermelon, cut into 1 inch cubes or melon balls
    • 1 shallot, finely chopped
    • 4 tablespoons torn mint plus extra for garnish
    • 2 tablespoons olive oil
    • Kosher salt and freshly cracked black pepper to taste
    • 1 sheet fresh feta cheese, cut into ½ cubes (about ½ cup once cubed)
    • 2 yellow peaches, sliced
    • 3 cucumbers, sliced into ½ inch thick rounds

    Vinaigrette

    • 4 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 3 cloves garlic, chopped
    • 1 shallot, finely chopped
    • 1 teaspoon dried oregano
    • Kosher salt and freshly cracked black pepper to taste

    Instructions:

    1. Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
    2. Remove from the fridge and add the sliced peaches, cubed feta, cucumbers and toss to combine. Transfer to a serving platter, drizzle with the vinaigrette and season with salt, pepper and extra mint.
    3. In a small bowl whisk together the vinaigrette ingredients and drizzle over the salad. Season to taste, adjusting as needed.

    Zucchini Bread – adapted from cookieandkate.com

    Ingredients:

    • Optional: ¾ cup roughly chopped raw walnuts or pecans
    • ⅓ cup melted coconut oil or extra-virgin olive oil
    • ½ cup honey or FSO cane syrup
    • 2 eggs
    • ½ cup milk of choice or water
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon + more to swirl on top
    • 2 teaspoons vanilla extract
    • ½ teaspoon fine-grain sea salt
    • ¼ teaspoon ground nutmeg
    • 1 ½ cups grated zucchini (1 small-to-medium zucchini—gently squeeze out excess moisture before stirring it into the batter)
    • 1 ¾ cups white whole wheat flour or regular whole wheat flour

    Instructions:

    1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
    2. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
    3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
    4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
    5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
    7. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

    Cilantro Pesto

    Ingredients:

    • 2 cups of cilantro
    • 2 garlic cloves
    • ¼ cup pine nuts
    • ½ cup extra-virgin olive oil
    • ½ a lemon, juiced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup shredded Parmesan cheese

    Instructions:

    • Pick the cilantro leaves off the stems and set the leaves aside.
    • Peel and mince the garlic.
    • Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.
    • Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.
    • Blend on the lowest setting for 15 seconds.
    • Place the cilantro inside the blender until smooth, about 15 seconds.
    • Transfer the cilantro pesto to a bowl or jar and serve as desired.

  • CSA Fall 2022- Week 4

    This week your share will have the following-

    From Frog Song Organics

    • Galangal
    • Grapefruit
    • Roselle
    • Sweet Potato Bonita Fingerlings
    • Cucumbers

    From New Sprout Organic Farm

    • Green Kale
    • Green Bell Peppers
    • Zucchini
    • Red of Green Leaf Lettuce- Aqua Organic Fresh

    This week’s bin includes the ginger look alike, galangal. It is, in fact, in the same family, with its origins from Southeast Asia. It has a stronger citrusy with pepper tones and a pleasant pine aroma; with a bit more zip than its turmeric and ginger cousins. It is fairly common in Asian dishes, especially Thai.

    Vegetable Thai stir fry

    Ingredients
    • 2 tablespoons of fat of choice, such as coconut oil
    • 1/4 cup finely chopped shallots or red onion
    • 5 to 6 cloves garlic, finely chopped
    • 2 one-inch size pieces galangal, match sticked
    • 1 zucchini, cut into matchsticks
    • 1 bell pepper, diced
    • 1 small fresh red chili, or 1/2 tsp of chili flakes (more or less depending on heat preference)
    • 1 medium carrot, thinly sliced
    • 1 – 1.5 cup chopped mushrooms of choice (any oyster variety is great!)
    • 1/4 cup coarsely chopped Thai basil, if available (you can add sweet Italian if needed)
    • 1 cup coconut rice (jasmine works as well)
    • Optional- 1/2 lbs of cooked Frog Song Ground Pork, 2 cups of cooked shrimp or Tofu (note-if using protein, double stir fry sauce and add to desired “sauciness”).

    For Thai stir fry sauce

    • 2/3 cup coconut milk
    • 2 tablespoons of fish sauce or soy/tamari for vegan
    • Juice from one small lime
    • 1/3 to 1/2 teaspoon dried crushed chili flakes
    • 1 Tbsp of cane syrup or 2 1/2 tsp of granulated cane sugar
    Directions
    •  Combine coconut milk, fish sauce, lime juice, chili flakes, and cane syrup, stirring well. Tailor to your taste- increase chili flakes to increase heat, lime to make a bold flavor, syrup for sweet etc. Set aside, can be made ahead and chilled.
    • Heat oil in a large fry pan or wok, then add the shallots, garlic, galangal, and chili/ chile flakes. Sauté for 1- 2 minutes.
    • Add the carrot, mushrooms, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes, stirring to coat. If using protein, add here as well.
    • Add zucchini, bell pepper, and 1/4 more sauce and cook for another 2-3 minutes.
    • Add more sauce as you cook to desired thickness. Serve over rice and top with basil. Enjoy!

    Notes- This a great way to use leftover vegetables. Incorporate cabbage bok choy, kale, etc towards the end and adjust sauce.

    Pepper Jam Tea Sandwiches- Adapted from Pepper Teigen’s The Pepper Thai Cookbook

    • 6 slices of white or potato bread
    • 3 ounces of cream cheese, at room temperature
    • 6 Tbsp of pepper jam (homemade or store bought)
    • 1 inch of galangal, finely minced
    • 1/2 to 1 cucumber, peeled and thinly sliced
    • Cilantro leaves
    • Salt
    Directions
    • Mix galangal into cream cheese, whipping with a fork.
    • Place bread on counter and dived the cream cheese equally among 3 slices and spread jam on the other 3 slices.
    • Top the cream cheese with cucumber slices, sprigs of cilantro, and sprinkle with sauce. Place jam slices on top and gently press down.
    • Trim off crusts and cut diagonally. Serve with your favorite tea.

    Grapefruit, Walnut, Feta Salad- My Recipes (adapted)

    Ingredients
    • 1 small grapefruit
    • 1 cucumber peeled, de-seeded, cut into chunks
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon sugar
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 4 cups torn lettuce
    • 4 tablespoons crumbled feta cheese
    • 4 tablespoons toasted walnuts
    Directions
    • Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.

    • Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.

  • CSA 2022- Fall Week 2

    This week, in your CSA, you will find-

    From Frog Song Organics-

    • Okra
    • Heirloom Persimmons (Remember to let ripen and only then eat them!)
    • Sweet Potato Fingerling Yams
    • Tokyo Turnips

    From our Partner Farms-

    • Chestnuts- High Springs Orchard
    • Red Butter Lettuce- Organic Aqua Fresh
    • Butterkin Squash- Clem’s Organic Garden
    • Grape Tomatoes- New Sprout Organic Farm
    • Zucchini- Watsonia Farms

    Butterkin- “what in the world is that?” you may ask. As its name suggests, it is a hybrid between a pumpkin and butternut squash and it is the best of both. Its flesh is vibrant, sweet and smooth. Roast, puree, or even dice and sauté as you would most squash.

    Cane- Rosemary Roasted Vegetables- adapted loosely from Sean Sherman’s The Indigenous Chef

    Ingredients
    • 1 butterkin squash, peeled, seeded and cut into 1/2 inch chunks
    • 3-4 sweet potato fingerlings, cut into 1/2 inch chunks
    • 1/2 bunch of turnips, greens removed, cut into quarters
    • 2 TBS of oil of choice for roasting
    • 2 TBS of chopped rosemary
    • 2 TBS of Frog Song’s Cane Syrup (you can sub maple syrup or honey if you wish)
    • 2 TBS Apple Cider Vinegar
    • 1 tsp of whole grain mustard
    Directions
    • Preheat oven to 425 F. Toss the vegetables with oil to coat generously. Spread the vegetables on a baking sheet, and sprinkle with salt and the fresh rosemary. Roast, shaking the pan often, until the vegetables are tender around 35 minutes (give or take. You want a golden brown hue.)
    • In a small bowl, mix together can syrup, vinegar, and mustard, and brush over the roasted vegetables Return to the oven and roast another 7-10 minutes to glaze. Remove and serve warm.

    How to Prepare Chestnuts

    Market goers have seen chestnuts for the past couple of weeks, and people are often curious what to do with them-besides roasting them over an open fire or course. Make sure to pierce the nut with a knife before roasting or they can explode. One simple way is to boil them.

    • Fill and pot with water.
    • Rinse and dry the chestnuts and then score and “x” in the middle of the nut with a knife.
    • Place the chestnuts in the water and bring to a boil.
    • Bring to a simmer and cook for about 30 minutes.
    • Turn off the heat and let cool in water.
    • When cool, peel the outer shell and then the inner skin.
    • Enjoy with salt and your favorite fresh herbs as a snack or use in recipes.
    • Chestnuts should be refrigerated both before and after cooking. You can also freeze cooked chestnuts to use in your Thanksgiving stuffing.

    Roast Butterkin Soup with Chestnuts- adapted from Proper Foodie

    INGREDIENTS
    • 2 tablespoon oil
    • 1 Butterkin
    • 2 onions peeled and diced
    • Approx. 1 cup cooked de-shelled chestnuts
    • 1 tsp oregano
    • 1 tsp sage
    • 3 1/2 cups of chicken or vegetable stock
    • Salt and pepper
    • 1 cup of heavy cream
    • Chopped parsley to serve

    Directions

    • Pre heat the oven to 400°F. Use a large knife to halve the butterkin, then scoop out and discard the seeds . Place the butterkin halves on a baking tray and rub the flesh with 1 tablespoon oil
    • Place the butterkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
    • Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
    • When the butterkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the butterkin flesh and add to the onions along with chopped roasted chestnuts.
    • Next add the sage, oregano, and salt and pepper.
    • Add around of boiled 3 cups of boiled broth to the pan then stir together well.
    • Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
    • Stir in the cream then serve with extra cream, pumpkin seeds and/or a sprinkle of parsley.

    Garlic, Zucchini and Chestnut sauté

    Ingredients
    • 2 Zucchini, cut in half the long way and cut into ‘half-moons”
    • 1/2 Cup of cooked chestnuts
    • 2 cloves of garlic, minced
    • 1 Tbs of unsalted butter
    • 1 Tbs of Oil
    • Sea salt and pepper to taste

    Directions

    • Heat oil over medium heat. Add butter until melted.
    • Saute garlic until fragrant.
    • Add zuchinni and saute until slightly tender- al dente.
    • Add chestnuts and cook until hot. Stir to make sure mixture is coated and garlic is distributed evenly.
    • Salt and pepper to taste. Enjoy as a great side dish or healthy snack!

  • 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.