Il Palio’s Fava Bean Salad

Ingredients:
¾ cup of shelled, blanched and peeled fava beans
1 cup medium diced Chapel Hill Creamery
“Hickory Grove”cheese
1 pinch of julienned spring onion
2 tsp. dry oregano or 1 T. of fresh chopped oregano
½ tsp. chili flakes
½ c. extra virgin olive oil
Salt and pepper to taste
pickled shiitake mushrooms

Directions:
Shell fava beans. Blanch for 1 minute in salted water at a rolling boil. Shock in ice bath.

Cool and peel the fava beans.

Mix the cheese, oregano, chili flakes and extra virgin olive oil together. Marinate for at least 3 hours and up to two days. Toss together the fava beans and marinated cheese mixture. Taste and season with salt and pepper. Place the bean mixture in the center of a dish and garnish with the julienned spring onion, and pickled shiitakes. Drizzle with extra virgin olive oil.

Pickled Shiitake Mushrooms:
2 c. red wine vinegar
2 c. sugar
1 Tbsp. mustard seed
1 Tbsp. coriander seed
1 Tbsp. pink peppercorns
2 c. julienned shiitake mushrooms

Directions:
Bring first five ingredients to a boil. Remove from heat and add the mushrooms.

Refrigerate until cool.

Rise and Shine - Farmers Market Frittatas

From CUESA – Center for Urban Education about Sustainable Agriculture
www.cuesa.org/recipe/asparagus-and-parmesan-frittata
 

The great thing about frittatas is that you can absolutely adapt the recipe to whatever is in season! This recipe calls for asparagus, which will be at Market this Spring, but also check out that MANY variations listed on back for adding spinach, potatoes, mushrooms or leeks! Asparagus (Spinach, Potatoes, and more) Parmesan Frittata

Ingredients - Serves 8 to 12
Extra-virgin olive oil as needed
1 1/2 pounds thin asparagus spears, tough ends removed and cut into 1 1/2-inch pieces
8 eggs
1/4 cup whole milk, half-and-half, or heavy cream
1 tablespoon all-purpose flour (optional)
6 to 8 tablespoons grated Parmesan cheese
Pinch of freshly grated nutmeg or ground cinnamon
2 teaspoons salt
Freshly ground black pepper
1/4 cup chopped green onions or green garlic (optional)

Directions:
Preheat the oven to 350°F. Using about 1 tablespoon olive oil, liberally oil a 7-by-11-by-2-inch baking dish, or a 2-quart round baking dish if you prefer. (or a 10 inch over- proof skillet)

Bring a large pot of salted water to a boil, add the asparagus pieces, and cook until tender-crisp, 3 to 4 minutes. Drain well, refresh in cold water, and drain again.

In a bowl, whisk together the eggs, milk, flour (if using; it gives the frittata greater stability), cheese, nutmeg, 2 teaspoons salt, and several grinds of pepper.

If using the green onions, in a sauté pan, heat 2 tablespoons olive oil over low heat. Add the green onions and sauté for a few minutes to soften. Remove from the heat and stir into the egg mixture along with the asparagus. Pour the egg mixture into the prepared baking dish.

Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool for at least 8 to 10 minutes, and cut into squares or wedges. Serve warm or at room temperature.

Alternatively, after adding the green onions and asparagus to the egg mixture, heat 3 tablespoons olive oil in a 10-inch flameproof sauté pan over medium heat. When the oil is hot, add the egg mixture. Reduce the heat to low, cover, and cook until set, 10 to 15 minutes, or leave the heat at medium and cook uncovered for about 8 minutes. Meanwhile, preheat the broiler. When the frittata is set, slip it under the broiler for a few minutes to color the top lightly and to set any uncooked egg.

Remove from the broiler and run a knife around the sides of the pan to loosen the frittata. Invert a flat plate slightly larger than the sauté pan over the pan and, holding the pan and plate together, flip them. Lift off the pan and let the frittata cool for at least 10 minutes. Cut into wedges and serve warm or at room temperature.
 

Eggplant and Tomato Salad

Ingredients:
1 lb. eggplant
salt & pepper
1/4 extra virgin olive oil
2 dozen small cherry or grape tomatoes
2 cloves garlic, minced
1/2 cup basil leaves, chopped

Directions:
Cut the eggplant into 1/2-inch-thick slices

Heat the oven to 400. Grease baking sheets with olive oil. Place eggplant on baking
sheets and drizzle with remaining oil. Sprinkle with salt and pepper.

Roast for 15 minutes. Add tomatoes to baking sheet and continue roasting another
10 minutes, without flipping or turning. Eggplant should be soft and tomatoes slightly
shriveled.

Chop eggplant, toss with tomatoes, garlic, and basil. Serve at room temperature.

Health benefits:
Because eggplants are nightshades, they are not for everyone. If you are able to eat nightshades, without adverse reactions, then you will benefit greatly from the antioxidant components found in the skin and flesh. They are also anti-microbial, lower LDL (bad cholesterol) and have antiviral activities.

What is a health coach?
Healthy eating is just one aspect of healthy living. In addition to weight loss and increased energy, healthy living rewards you with feelings of spontaneous happiness!

Could you use more of that? Would you like the support and accountability of a health coach to help you reach your goals? To discover how much healthier you can be visit:
http://www.EmilyGeizer.com or call me at 919-680-4818.
 

Copyright© 2013 Emily Geizer, HHC All rights reserved (919)680-4818 | emily@emilygeizer.com | www.EmilyGeizer.com

Creamy Basil Dressing

by the talented chefs at Moosewood Restaurant

Makes almost a liter

Blend:
1 cup olive or canola oil
1 tsp. honey
2 cloves garlic
1 tsp. salt
Big handful of fresh basil
Big handful of fresh spinach
3 Tbsp. white wine vinegar

Slowly add 1 cup of buttermilk while mixing.
 

Cornbread, Sausage and Pecan Dressing

by Victoria Granof on bonappetit.com

serves 8-10

Ingredients:
¾ cup (1.5 sticks) unsalted butter plus more
for baking dish
1 pound day-old cornbread, broken into 1.5-2 inch pieces (9 cups)
1 pound breakfast sausage links, casings removed
2.5 cups chopped yellow onions
1.5 cups 1/4-inch slices celery
¼ cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 ¼ cups chopped toasted pecans (optional)
0.5 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt (omit if you don’t use a low-sodium broth)
1 teaspoon freshly ground black pepper
2 large eggs

Directions:
Arrange racks in upper and lower thirds of oven; preheat to 250°. Butter a 13x9x2-inch
baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into ½ to 1-inch pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.

Heat ¾ cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl. Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1.5 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.

Preheat oven to 350°. Whisk 1.5 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

Uncover; let cool. Dressing can optionally be made a day ahead and refrigerated at this point. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
 

Canned Crushed Tomatoes

From: www.freshpreserving.com

Crushed tomatoes resemble whole or halved tomatoes in flavor, but since they are crushed they're ideal for sauce, soup and stew recipes.

You will need:
2-3/4 lbs tomatoes per quart jar
½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice per quart jar or half that per pint jar
Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired)
Glass preserving jars with lids and bands

Directions:
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

WASH tomatoes. Score tomato bottoms in an X shape. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.

CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat.

Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and
stirring.

Continue until all tomatoes are added, then boil gently for 5 minutes.

ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.

PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoo
n salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.

Remove air bubbles and adjust headspace, if necessary, by adding hot
tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.
Lid should not flex up and down when center is pressed.
 

Butternut Squash Milkshakes

Recipe by, Margaret Krome-Lukens
Carrboro Farmers’ Market Assistant Manager

Ingredients:
1 cup roasted butternut squash (cooked, peeled, and refrigerated) It needs to be cold, and could even be partially frozen!
1 cup vanilla ice cream
1 cup milk (depending on how thick you want it)
1 pinch cinnamon
1 pinch nutmeg

Directions:
To roast butternut squash: Halve the squash lengthwise, scrape out seeds, and cook in baking dish at 400 degrees until flesh is fork tender, about 25 minutes.

Let squash cool and refrigerate.

Once it is chilled, scoop equal parts butternut squash and ice cream into blender.

Fill up halfway with milk, depending on how thick you like it, and add a pinch of nutmeg and or cinnamon.

Blend, and serve chilled!

ENJOY! (Could also be done with pumpkin!)
 

Butternut Squash Bars

Butternut squash works just as well as pumpkin in lots of pies and desserts! Try making your own butternut squash puree for this recipe or use it in any recipe that calls for pumpkin puree!

Ingredients:
2 cups of roasted butternut squash puree
1 box yellow cake mix
1 stick of butter
1 ¼ cup sugar
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Allspice
1 12oz can evaporated milk
2 eggs

Butternut Squash Puree Directions:
Cut squash in half, remove seeds and roast it in oven at 400, cut side facing down. It works best in a small baking dish with a little bit of water to steam the squash as it cooks.

Let it roast for about 25 minutes, or until a fork easily goes
through it. Once squash has cooled, scoop out the fleshy insides and use
a mesh colander to drain the excess liquid.

One squash makes about 1 -2 cups of puree.

Butternut Squash Bars:
Preheat oven to 375. Pour cake mix in a large bowl. Melt the stick of butter and add it to the cake mix. Mix until the cake mix is no longer powdery.

Pat the mixture into the bottom of a well-greased baking dish, evenly covering the bottom of
the dish.

A 9” x 13” dish works well.

In a large bowl mix the butternut squash puree, eggs, spices, and milk together. I recommend using only about ¾ of the can of evaporated milk. Once these ingredients are well mixed, pour t
he mixture in the pan, covering the cake mix lining.

Bake for about 45 minutes, or until the top has thickened and the edges are slightly browned.

These are most delicious served cold, and they go great with ice cream!
 

Chilled Cucumber, Purslane and Buttermilk Soup

Source: Michelle McKenzie, 18 Reasons
Center for Urban Education about Sustainable Agriculture
http://www.cuesa.org/recipe

Serves 4

Ingredients:
1½ pounds (approximately) Armenian cucumber, halved lengthwise and thinly sliced
A few handfuls purslane, washed, any woody stems removed
2 cups buttermilk
½ cup water
A few teaspoons argan oil (optional)
Flowering parsley, dill, or cilantro, for garnish (optional)
Sea salt
Freshly ground black pepper

Directions:
Place the cucumber and most of the purslane (save a few sprigs for garnish) in a blender
with the buttermilk, water, and a few pinches of salt. Blend on high until very smooth.

Taste and adjust the seasoning.

Pass the soup through a chinois; adjust the seasoning once more.

Chill until ready to serve.

Divide the soup among chilled bowls. Garnish with sprigs of purslane, freshly ground black pepper, and argan oil.

Garnish the soup with the buds of flowering herbs.
 

Carrot Apple Squash Soup

Local health coach, Emily Geizer, is sharing a chef-created recipe from her upcoming cleanse (beginning in January).

Learn more and register for her Mind Body Thrive Cleanse here: http://www.emilygeizer.com/cleanse/
 

Ingredients:
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 medium butternut squash, peeled and chopped
1 large apple, cored and chopped
2 carrots, chopped
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons curry powder
½ teaspoon sea salt
½ teaspoon black pepper
3 cups broth (chicken or vegetable) or water
½ cup dairy-free milk of your choice

Directions:
Create the soup base. In a large pot, add the extra virgin olive oil. When the oil is hot, add onion
and sauté for 2 to 3 minutes.

Add chopped butternut squash, apple, and carrots, cinnamon, nutmeg, curry powder, sea salt and black pepper to the pot.

Sauté for 3 to 5 minutes.

Add broth (or water) to the pot and stir. Let it come to a boil. Then
reduce the heat and simmer for 15 minutes.

Make it creamy: You can use an immersion blender to make the soup smooth or blend the soup
in batches using a standup blender. When the soup is blended, then add it back to the pot and add the dairy-free milk.

Reheat the soup.

Taste and adjust seasonings. Enjoy!
 

Cinnamon Cookies

By Margery Krome

My grandmother Marge used to make these every year when she hosted my mother’s Holiday pottery show at her house. They are awesome served with hot cider!

This recipe makes about 5 dozen cookies.

Ingredients:
1 cup butter (or margarine) softened
1 ½ cups sugar
1 egg
1 ½ tablespoons molasses
2 ¼ cups flour
1 1/8 teaspoons baking soda
1 heaping tablespoon cinnamon

Directions:
Cream together butter and sugar. Mix in egg and molasses, blending well.

Mix flour, baking soda, and cinnamon. Add to creamed mixture, mixing well.

Drop by teaspoonful onto ungreased cookie sheet,
OR
Form into small balls about ¾ inch diameter and arrange on a cookie sheet. Do not place too close together. Press each ball with a glass dipped in sugar. The thinner they are, the crisper they will be.

Bake in a preheated 350° oven for 10-12 minutes. Allow to cool about one minute before
attempting to remove to cooling rack.
 

Crumb-Topped Strawberry Rhubarb Pie

by Jess Knight on allrecipes.com

Bottom crust:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup chilled butter
2 tablespoons cold water, or more as needed

Crumb topping:
1 cup all-purpose flour
2/3 cup white sugar
1/3 cup chilled butter

Filling:
¾ to 1 ¼ cups white sugar depending on taste
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
1/3 cup chopped pecans

Directions:
Preheat oven to 400 degrees F (200 degrees C).

Whisk 1 cup of flour and salt in a bowl.

Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to ½ inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.

Mix ¾ to 1 ¼ cups of sugar (depending on taste), 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans.

Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture
with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping
evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.

Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.
 

Eggplant and Friends Veggie Roast

By Margaret Krome-Lukens

Ingredients:
1 pint of "Fairy Tale" eggplants (10 to 12 fruits; or substitute with another variety)
1-2 pints of small potatoes
1-2 pints of cherry tomatoes
2 large zucchini or yellow squash
3-4 medium onions
1/3 to ½ cup of olive oil
4-6 large cloves of garlic
Small bunch of fresh parsley (about 1/3 or ½ cup of chopped fresh parsley leaves)
Salt and pepper

Directions:
"Salt" the eggplant (this draws out any bitterness). Cut into thick (1/2 inch) coins, sprinkle with coarse salt and toss to mix. Set in a colander on a plate for 30 m inutes to 2 hours. Brown liquid will come out of the eggplant; discard. Salting may not be necessary for smaller or younger eggplants but is definitely a good idea for older, larger fruits.

Preheat the oven to 350 degrees. Crush or dice the garlic. Cove r it in the olive oil, but keep enough olive oil aside to grease the baking pans. De-stem the parsley and chop the leaves into small pieces. Add the parsley to the garlic/oil mixture and let it sit while you chop the rest of the veggies.

Cut the zucchini or squash into half-inch coins. Slice at least some of the cherry tomatoes in half so that their juice can mix with the oil and the rest of the veget ables while roasting. Cut the potatoes into pieces slightly thinner than the eggplant and zucchini. Slice the onions into large chunks.

Combine everything into a large bowl, adding salt and pepper to taste and tossing so that all the vegetables get well covered in oil. Grease two baking sheets and divide the mixture between them.

Cook at 350 degrees, checking every 15 or 20 minutes to make sure the veggies aren’t sticking to the pan. When you can easily stick a fork in the potatoes, the rest of the vegetables should be done as well, though you can wait a few minutes longer if you want a softer roast. Cooking time is about 40-50 minutes.
 

Easy Kimchi Canning Class

Yields about 1 ½ quarts

Vegetables:
2 ½ pounds cucumbers, sliced or Napa cabbage, cut into approximately 2 inch squares (or experiment with other vegetables!)
2 teaspoons fine sea salt or pickling salt
3 scallions cut into 1 inch pieces
½ carrot grated or julienned, optional a small handful of grated or julienned radish, optional

Seasoning Paste:
¼ cup Korean Red Pepper Powder OR to taste, optional
1 ½ teaspoons of fish sauce, optional 2-3 Tablespoons sugar (I use unbleached organic), optional
1 ½ teaspoons grated ginger
¾ teaspoon chopped garlic a couple of drops of toasted sesame oil or sesame seeds, optional

Directions:
Toss your cut vegetables with your sea salt in a glass or stainless steel bowl and set
aside for a couple of hours, tossing once or twice during that time.
While your vegetables are macerating in salt, combine the seasoning paste
ingredients.
After a couple of hours, you vegetables should be soft, lower in volu
me, and should
have thrown off a good bit of liquid. Using your hand as a strainer, dr
ain off a bit of
the brine that has pooled in the bottom of the bowl.
Next, combine your seasoning paste with your salted vegetables and mix reall
y well,
massaging the vegetables as you mix. Divide your mixture between 2 impeccabl
y
clean quart, canning jars. Press down on the vegetables to push them under
the
brine and get rid of any air pockets. Weight down the vegetables so that they stay
submerged under the brine. Cover loosely with a clean towel and let sta
nd at room
temperature for 2-3 days until the mixture begins to sour. Taste. There
should be a
balance of salty, sour, and sweet flavors. If it seems too salty or sweet, le
t it ferment
another day. Too sour, add a pinch of sugar and refrigerate. Not salty enou
gh, add
another dash of salt or fish sauce.
Screw a lid on your jar and transfer to the refrigerator for another week be
fore
eating for the best flavor.
April McGreger
Farmer
’
s Daughter, 2012

Broccoli Squash Casserole

Recipe provided by Erin Jobe, Market Manager

This is not a fancy recipe at all, but certainly great idea for a quick potluck dish or
paired with burgers and brats from the grill! It’s also great with a bit of wilted chard and a touch of garlic!

Ingredients:
One large head of broccoli cut into bite sized florets
3-4 baby yellow squash
2 small onions
a hand full of shitake mushrooms
1/4 cup milk
2 eggs
1/2 cup grated sharp cheddar cheese
panko bread crumbs
Salt and pepper to taste

Directions:
Boil or steam broccoli until tender.

Thinly slice squash and onion and sauté with mushrooms in butter or olive oil, season with salt and pepper.

Add veggies to a casserole dish.

Mix milk, egg, and cheese together and pour mixture over top of veggies
add a bit more cheese to the top.

Cover dish with a thin layer bread crumbs.

Bake at 350 for about 25-30 minutes, or until top has browned slightly

ENJOY!
 

Bok Choy Stir Fry

Serves 4

Ingredients:
4 heads of baby bok choy, white or green
1-1/2 tsp sesame oil
1 tsp grated ginger root
2 garlic cloves, thinly sliced
2 Tbsp reduced-sodium soy sauce
1 tsp cornstarch or arrowroot
Sesame seeds (black, white, or a mix) for garnish

Directions:
Cut the baby bok choy in half lengthwise, leaving the root attached, to make 8 pieces. Trim the leaves as needed to neaten them, but don't remove all of the leafy tops.

Heat a wok over low heat. When the wok is hot, add the sesame oil, ginger and garlic.

Cook, stirring occasionally, for 2 minutes, to allow the ginger an
d garlic to infuse the oil.

Add the soy sauce, and then the bok choy.

Toss the bok choy in the sauce briefly, then add 1/4 cup of water to the wok.

Immediately slap a cover on it (I use the lid of a large soup pot), to allow the bok choy to steam.

Keep the cover on for 2 minutes.

While the bok choy is steaming, stir together the cornstarch (or ar
rowroot) and 2 teaspoons of water in a small measuring cup.

Remove the pan cover and stick a sharp knife into the root end of one of the pieces of
bok choy. If it's just tender, it's ready; if not, add 2 teaspoons of water, cover, and cook for 1 more minute.

Toss the bok choy again in the sauce, then add the cornstarch mixture. Stir until the sauce is lightly thickened and well distributed.

Serve immediately, garnished with sesame seeds.

Website: www.theperfectpantry.com

Betsy's Sweet Potatoes with Pecan Topping

by Betsy Krome
serves 8-10

Ingredients:
3 lbs. sweet potatoes, cooked & peeled
2 eggs
¾ cups light brown sugar, divided
1 stick butter, melted and divided
1 tsp. salt
1 tsp. cinnamon
½ to 1 cup fresh orange juice
1 cup pecans

Preparation
Mash potatoes. There should be approximately 6 cups.
Using a food processor, beat in eggs, ½ cup brown sugar, and half the bu
tter. Add salt and
cinnamon. Beat in enough orange juice to make potatoes moist and fluffy.
Place in a 1 ½ to 2 quart casserole dish. At this point you can refrigerate if you wish u
ntil
you bake it.
Just before baking, arrange pecans to completely cover the top. Sprinkle
with remaining
brown sugar and drizzle with remaining butter. Bake at 375 or until thor
oughly heated.
 

Raw Beet & Kale & Carrot Salad with Apple Miso Dressing

This seasonal salad is cleansing, nourishing, and has strong anti-aging properties!

Ingredients:
2 cups shredded carrots
2 cups shredded beets
2 cups shredded kale

Dressing:
Juice of one lime
2 Tbsp. unsweetened applesauce
1 tsp. minced garlic
1 tsp. minced ginger
1 1/2 tsp. miso
1 Tbsp. rice vinegar

Directions:
Combine vegetables in a large mixing bowl.

Combine dressing ingredients into separate bowl and whisk until smooth.

Pour dressing on vegetables. Mix gently to combine.

Salad is delicious immediately, but flavor really develops after a few hours in the fridge!

Health Benefits:
Beets are tremendously nourishing, especially for the liver, blood, colon, and eyes.
They are rich in antioxidants, folate, calcium, iron, magnesium, fiber, Vitamins A and C.

Kale is a major strengthening food for your body, providing a superior source of free-
form amino acids, as well as large amounts of manganese, iron, copper, and calcium.
It’s the secret weapon to anti-aging.

Carrots, like beets, are cleansing for the liver and blood and also have strong anti-
aging properties. They contain calcium, potassium, iron, fiber, B vitamins, C, K and biotin.

The dressing is packed with anti-aging properties, is ultra-cleansing and nourishing.
 

Emily Geizer - Conscious Living Expert - helping you to create healthy habits for you and your entire family.

Phone: (919)680-4818

Email: emily@emilygeizer.com

Website: www.EmilyGeizer.com

Baked Squash with Lemon Pepper and Parmesan Cheese

Recipe Provided by Erin Jobe, Market Manager

Ingredients:
4 summer squash (any variety)
1 tablespoon olive oil
Lemon Pepper to Taste
¼ Cup grated parmesan cheese

Directions:
Preheat oven to 400 degrees. Thinly slice squash, trying to keep thickness uniform so they will cook evenly.

Coat a cookie sheet with a thin layer of olive oil or cooking spray. Lay squash out in one layer on cookie sheet. Sprinkle with lemon pepper and top with a very thin layer of
parmesan cheese.

Bake for roughly 10-15 minutes until edges are crisp and cheese begins to brown.
(Baking time can vary greatly depending on thickness, so keep an eye on them!)

Serve hot, and don’t forget to share with Dad this weekend!
 

Asparagus and Radish Salad

This quick, healthy and colorful salad is dressed with a sesame-soy vinaigrette. Pair it with
grilled shrimp and rice noodles.

Makes: 4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients:
1 bunch asparagus, (about 1 pound), trimmed
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated ginger
1 bunch radishes, trimmed and cut into wedges
2 tablespoons chopped scallion

Preparation:
Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.

Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer
basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.

Combine vinegar, soy sauce, olive oil, sesame oil, ginger and chile sauce (if using) in a
large bowl. Add the asparagus, radishes and scallion; toss to combine.

Serve warm or at room temperature.

Health Benefits:
Radishes are a top mucus-dissolving food, so that nutrients can flow freely throughout the body. They act as cleansers and detoxifiers, with loads of Vitamin C, silicon and sulfur.
Great for building healthy hair!

Asparagus helps skin stay healthy and youthful, cleanses the digestive tract, supports detoxification, creates proper electrolyte balance through a high potassium and low sodium ratio.
 

Email: emily@emilygeizer.com

Website: www.EmilyGeizer.com