Sweet Potatoes with Collard Greens and Tomatoes

A good friend makes you laugh. A good friend is someone you can trust. A good friend has a shoulder for you to always lean on.

And a great friend brings you unexpected bowls of frozen yogurt just because there’s a new flavor at your favorite spot.

Hey, Danielle – that’s you! Yesterday evening, I got a text from Danielle telling me that Tutti Frutti had pumpkin frozen yogurt and asking if I wanted some. Obviously my response was prefaced with an “Omg” and finished off with a “Yessssss.” Seriously, how would you have responded?

Her delivery came on the perfect day; I was making an all veggie meal that should only be balanced out with something sweet, right? Just say yes. I was determined to use a bunch of items from my 5th CSA box.

In this week’s box:

• watermelon
• red potatoes
• apples
• collard greens
• squash
• green peppers
• onions
• tomatoes
• green beans

As much as I talk about eating candy, cookies, and dessert, I really do have great self control. I eat it often, but never eat a lot at a time. I took a huge bite of the pumpkin froyo, declared it  amazing, and put the rest in the freezer for after dinner. I swear this motivated me to a)cook a healthy dinner and b)grocery shop at the speed of light for the other items I needed.

Sweet Potatoes with Collard Greens and Tomatoes

Ingredients:

• 4 medium-sized sweet potatoes, peeled and diced into 1/2" pieces
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 bunch collard greens (about 6-8) leaves
• 2 large tomatoes, chopped (about 2 1/2 cups)
• 1 tbsp. olive oil
• 1 tsp. garam masala
• salt and pepper

Preparation:

1. Wash the collard greens and pat try.  Cut down the center of each leaf to remove the rib.  Chop leaves into 1/4" strips and set aside.
2. In a large nonstick skillet, warm the oil over medium heat. Add the potatoes and season well with salt and pepper.  Cook until they are browned and almost cooked through, about 5 minutes.  Place the cooked potatoes in a bowl and set aside. 
3. Add a little more oil to the pan and add the onion and garlic.  Cook for a few minutes until tender. 
4. Add the chard and sauté until it starts to wilt, about 2 minutes.  Add the potatoes and tomatoes into the skillet with the greens. Add the garam masala and stir. Taste and add more salt and pepper, if needed.  Continue to cook for a few minutes, stirring often, to let the flavors meld. Remove from heat and serve immediately.

Hello, colors! You’re going to love this dish, I promise. And boys, if you need meat in your meal, serve this as a side next to your steak or something. It’ll make anyone happy. And when you’ve finished gobbling it all up, you can comfortably reach for that cup of frozen yogurt.

Did someone just shout “Balance!”?

Amen.

Creamy Sweet Potato Soup / Gruber Farm CSA Week 3

Hello friends!

I guess the heat has something to do with the Summery produce that I’m still getting in my CSA. I was looking forward to Fall veggies – where are they?

In the box:

• watermelon
• eggplant
• sweet potatoes
• cucumbers
• green tomatoes
• muscadine grapes
• cherry tomatoes
• onions
• yellow squash

Almost every time I’ve gotten sweet potatoes, I’ve baked them. It was time for something new: soup!

Creamy Sweet Potato Soup

Ingredients:

• 2 medium sweet potatoes (about 1 pound)
• 1 medium onion
• 4 cups (or one 32 oz. carton) low sodium, fat-free vegetable broth
• 1/2 cup milk
• 1 tbsp. brown sugar
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg

1. Peel the sweet potatoes and cut them into small chunks. Place the sweet potatoes, onion, and broth in a medium saucepan and bring to a boil over high heat. Lower the heat, cover, and cook for about 20 minutes or until the potatoes are soft.
2. Puree in a blender or food processor until smooth.
3. Return the soup to the saucepan and add milk, brown sugar, cinnamon, and nutmeg. Reheat and enjoy!

You’re probably like, “3 steps? Really? Sure.” Oh, but really. Let me show you.

Boil the veggies.

Transfer them to your food processor. Blend. Make a mess. Ignore that wine glass, it’s just there to look cool. It wasn’t full a few minutes before or anything.

Put the soup back in the pot, add spices, and heat until warm. 

Serve to anyone and everyone willing to eat it. They’re goanna love it!

Okay my soup loving friends, I’ve got a proposal of sorts. Do you have a favorite soup recipe that you’ve made several times? How about a special family recipe that has been passed down to you? Or what about a new favorite that you recently discovered?

Would you be interested in a healthy soup contest? Think about it and let me know. I’d love to host a contest on my blog where the winning recipe will be featured in an upcoming post and you’ll win a prize! I’d love to know if you’re interested. :)

Caramelized Onion Rice with Tomatoes and Cucumber

At the end of the weekend, I find myself scrambling to use up the last of my CSA box. I pick my box up each Tuesday, so I try to eat the majority of the veggies from the previous week by Monday. Sometimes I end up eating the veggies raw, sometimes I end up throwing them all in a soup, and sometimes I end up roasting them and drizzling them with, you guessed it, Sriracha.

I was skimming through The Hadassah Everyday Cookbook, my newest favorite find at the library, when I noticed a recipe for Caramelized Onion Rice. I thought it sounded like a great side but could easily be amped up with a couple more vegetables.

FoodBuzz recently provided me with a tub of Texmati White Rice as part of the DailyBuzz Food Tastemaker program with RiceSelect. I cracked it open and started cooking!

Caramelized Onion Rice with Tomatoes and Cucumber

Serves 4-6, as a side

Ingredients:

• 1 cup Texmati white rice
• 2 tbsp. olive oil
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 tsp. cumin
• 2 medium-sized tomatoes, chopped
• 2 small cucumbers, chopped
• 1/2 cup crumbled feta, optional, for topping

1. Cook rice according to package directions; remove from heat and set aside.
2. Meanwhile, heat oil in a medium pan over medium heat. Add onions and salt and cook, stirring occasionally, until browned, about 10 minutes. Add garlic and cumin and cook for an additional 2 minutes until fragrant; remove from heat.
3. Add onions, tomatoes, and cucumbers. Gently toss until combined. Top with feta, if desired.

This side dish is incredibly easy to make. The caramelized onions give it a sweet touch that balances out the saltiness of the feta. While the rice is fluffy and tender, the cucumbers give it a nice crunch. Serve with your favorite veggie burger and top with grilled shrimp for a light, Summery dish.

Yes, I’m still pretending it’s Summer. It’s 84* today, wouldn’t you?

This post is brought to you by Rice Select.

This post is brought to you by Rice Select.

Eggplant and Red Pepper Salad/ Gruber Farm CSA Week 2

Hi friends!

I have a funny story for you. On Sunday when I went to Rosh Hashanah at Sean’s house, I made a funny oopsies. One of the guests and I were discussing our love of local produce and the CSAs we were signed up with. I was telling her how much I loved Gruber Farm and blurted out, “I love picking up my box each week. It’s like Christmas every Tuesday!”

I made a Christmas reference at a Jewish event. Derrrrrrrrrr.

As soon as I said it I thought “REALLY? Of all the cool things to compare something to you chose that? Tonight?” The woman probably thought nothing of it, but I laughed in my head thinking how typical that was for me.

Thank heavens my teddy bear challah came out well or else I would have just had to excuse myself from the festivities. After telling the story to another Jewish friend later, he remarked “You should have said it was like Hanukah every week.” Oh, really? Thanks for the tip.

CSA Week 2:

• cantaloupe
• zucchini
• eggplant
• beets (!!)
• red potatoes
• Muscadine grapes
• green beans
• red pepper
• cucumbers
• onion

That cantaloupe was the largest I’ve ever seen. Annabel, who is also signed up with Gruber Farm, asked me, “Do you have a size DDDDD cantaloupe in yours too?” Yep. I did.

Back to business. Before ultimately deciding on the pumpkin challah for Rosh Hashanah, I borrowed a Jewish cookbook from the library called The Hadassah Everyday Cookbook.

This book has so many recipes I’d love to make that I might actually buy it. I’m not kidding, there are recipes for pumpkin bread, asparagus avocado salad, white bean hummus, muhammara, greens and orzo soup, grated beets with toasted hazelnuts, and more. Get excited for lots of these being featured on the blog. The first recipe I made was…

Eggplant and Red Pepper Salad

Ingredients:

• 2 medium eggplants
• 1/4 cup diced red bell pepper
• 1 clove garlic, chopped
• 1 scallion, sliced
• 2 tbsp. olive oil
• 2 tbsp. tahini
• 1/4 cup lemon juice
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt

1. Turn stovetop gas burner to high and place eggplants, one at a time, directly over burner grate, turning occasionally with tongs until all sides are charred and eggplant is soft, about 5 minutes per side. Remove to a baking sheet and let cool completely. Drain juices, remove skin, and place eggplant pulp in the bowl of a food processor. *If you do not have a gas burner at home, you can broil the eggplants (turning them just as you would on the flame) until their skin is blistered and the inside is creamy and soft.
2. Pulse eggplant 10-15 times until well chopped but with a few remaining chunks. Add red pepper, garlic, scallion, oil, tahini, lemon juice, cayenne and salt, pulsing to incorporate all ingredients. Transfer to a bowl, cover and refrigerate until serving.

Two things to note: 1. I omitted the olive oil because I thought it was unnecessary. 2. I pulsed mine a bit more and it turned out like a spread. Regardless, it was very tasty and made for a great veggie burger topping. It would also be so good in a pita with veggies, black beans, and feta. Heck, it’d be good with chips too!

What’s your favorite dip or spread? Hummus? Olive tapenade? Roasted red pepper dip? Black bean dip? Baba ghanoush?

Do you find yourself sticking your foot in your mouth like I did? Shoot, sometimes it’s my whole leg.

Gruber Farm CSA Week 1 / Honey Balsamic Green Beans & Onions

It’s finally back! In the beginning of the Fall CSA, I expected to see the last bit of the Summer harvest. I was right!

Week 1:

• sweet potatoes
• cucumbers
• okra
• green onions
• corn
• apples
• green pepper
• zucchini
• yellow squash

Oh, the variety! On Tuesday, I immediately dug into the box and baked some sweet potato fries to have with dinner. Later I had an apple for dessert. It really is amazing to taste the difference in quality with local produce.

For dinner Wednesday evening, Amanda brought over homemade turkey meatloaf. To accompany it, I made a new green bean recipe.

Honey Balsamic Green Beans and Onions

 

Ingredients

• 1 lb. fresh green beans
• 1 medium onion, chopped
• 1 tbsp. olive oil
• 1 clove garlic, minced
• 1 tbsp. balsamic vinegar
• 2 tsp. honey
• salt and freshly cracked black pepper

Directions

1. Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 5 minutes.

Don’t let the blanching step fool you; this recipe is pretty darn easy to make. After adding the balsamic and honey, the onions begin to caramelize which gives the dish an overall sweetness. We loved it and would definitely make it again.

What’s your favorite green vegetable?

Spicy White Bean and Chicken Chili with Sriracha

This may sound ridiculous, but last week in Charleston, the weather was really cool. When I say cool, I mean mid 80s with no humidity. It was amazing! We enjoyed every bit of it knowing that just around the corner came nasty weather. Look at this week:

Gross, right? But it’s perfect weather for soup, chili, and cookies, so let me share a chili with you. Amanda and I made this last Thursday after work and it was excellent. I hope you like spicy food…

Spicy White Bean and Chicken Chili

Ingredients:

• 1 tbsp. olive oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 lb. ground chicken
• 2 tbsp. cumin
• 2 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. salt
• 2 (15 oz.) cans cannellini beans, drained and rinsed
• 1 bunch kale, stems removed, and chopped into 1-inch pieces
• 2 cups frozen corn
• 1 (32 oz.) container fat-free, low-sodium chicken stock
• freshly grated Parmesan cheese, for topping
• Sriracha, for extra heat!

Preparation:

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the ground chicken, cumin, chili powder, oregano, and salt.  Stirring frequently, cook until the chicken is cooked through.  Add the beans, kale, corn, and chicken stock. Bring the mixture to a simmer. Simmer for 15-20 minutes until the liquid has reduced by about half and the chili has thickened. Top with Parmesan cheese and Sriracha!

Can we talk about Sriracha for a minute? I’ve tried it a couple times in the past and liked it, but while Amanda and I were housesitting, I become obsessed. I think we went through half a bottle in the 5 days we were at her parents’. We put it on everything: this chili, breakfast sandwiches, avocado dip, and veggie burgers. There were several times this weekend that we were at the table eating with tears popping out of our eyes, wiping our noses from the burn. It’s so hot, but so good you can’t stop!

I even put this book on hold at the library, so don’t be surprised if you see a lot of Sriracha recipes in the near future.

Are you a fan of Sriracha hot sauce?

What’s your favorite thing to put it on?

What I’m Loving Wednesday

1. Last night, Boding and I went to Crave for happy hour/dinner. We both had the veggie wrap that I’m obsessed with. I always ask for fresh veggies on the side so Chef Landen made a really mix of roasted corn, bell peppers, onions, tomatoes, and avocado. Must make this colorful dish at home!

2. For the past month or so, Dane and I have been doing pushups every hour at work. It’s a great way to keep moving throughout the day, burn some calories, and build muscle. I started doing 15 in a row every hour, but now I’m up to 30+. It really does get easier!

Rachel started doing crunches with us too! We’ve got to balance out the snack cabinet somehow…

By the end of the day we’re pooped.

3. Though I generally avoid fruit juices/sugary beverages, I found a Gatorade G2 flavor I can’t resist. Have you tried the Raspberry Melon?

4. Amanda and I went on a 5.5 mile bridge walk last week. Can anyone in Charleston honestly say they don’t love this sight?

5. My hair is finally long enough that I can wear a hat without looking like a boy. So, I bought one during Vineyard Vines’ Whale of a Sale.

6. I made a new playlist on Spotify. It’s called Hipstina. Ha! I’m really proud of it though. If you use Spotify, check it out here!

CSA Week 9 / Fun With Melons…and Salsa!

You know the drill. Gruber Farm CSA time!! As each week goes by, I become more and more obsessed with having a weekly box of produce. The convenience. The variety. The freshness. Need I say more?

Week 9 contents:

• jalapeno peppers
• tomatoes
• green peppers
• green beans
• corn
• mini watermelons!!

How cute are the watermelons? Boding and I couldn’t get over them.

We kissed them.

We loved on them.

We cradled them like babies.

Then we tossed them up in the air with joy. (I’m not ready for children.)

And then we put them away so we could use the other goodies to make SALSA!

Xtina’s Sweet & Spicy Salsa

Ingredients:

• 3 medium tomatoes, chopped
• 1/2 medium onion, chopped
• 2 small jalapeno peppers, diced
• 1/4 cup cilantro, chopped
• 1 tbsp. honey (secret ingredient!)
• 1 tsp. salt
• juice of 1 lime

Preparation:

Place all ingredients in food processor or blender. Pulse until desired consistency is reached.

When I finished making the salsa, I had my roommate do a blind test with my salsa versus Publix’s salsa. She preferred mine! I was so excited. I felt like a younger, prettier, less pretentious Martha Stewart.

After our silliness with the watermelon and salsa, we made a seriously simple dinner:

Cumin-roasted chicken topped with salsa and sliced avocado, corn on the cob, and Trader Joe's spicy soy & flaxseed tortilla chips.

These chips have 6 grams of protein, 4 grams of fiber, and 500 mg of omega 3’s per serving. They’re definitely a better alternative – no perservatives either!

How do you like your salsa?

Chunky? Pureed well? Spicy? Fruity?

Cilantro: love it or leave it?

Gruber Farm CSA Week 8 / Spicy Corn & Potato Chowder

Hello Summer vegetables! The Summer produce started so early this year. It seemed like so long ago that I was picking strawberries.

In the box:

• sweet corn – a ton of it!
• tomatoes
• eggplant
• onions
• banana peppers
• potatoes
• green beans

This week, I made a new favorite recipe using 3 different vegetables from the box. I love that. Eight weeks into having the CSA, I’m still reminded that it’s easy to make healthy, wholesome, vegetarian dishes. In fact, this one’s vegan. So, Court, this one’s for YOU!

Spicy Corn & Potato Chowder

Makes 4-6 servings

Ingredients:

• 1 tbsp. olive oil
• 1 sweet onion, chopped
• 2 cloves of garlic, finely chopped
• 1 1/2 pounds white potatoes, cut into bite-sized chunks
• 4 cups of fresh corn (from 6 ears)
• 16 oz. non dairy milk (I used unsweetened almond milk)
• 1 (14.5 oz.) can of fat-free vegetable broth
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. salt
• 1 tsp. freshly ground pepper

Preparation:

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3-5 minutes, or until softened.
2. Add the garlic, potatoes, and corn. Cook for 2-3 minutes, stirring a couple times.
3. Add the milk, broth, cumin, coriander, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 20 minutes or until potatoes are tender.

I’m sure I say this about most recipes I post, but I loved this. Boding can vouch for this as well; he came over and ate 2 huge bowls. It’s spicy, creamy, and hearty. It’s low in fat but very filling.

My original plan was to use coconut milk, but Publix was out of lite coconut milk. I took a chance with the almond milk in my fridge and am glad I did. It worked!

What’s your favorite soup/stew/chowder? Mine is avgolemono, a Greek egg-lemon soup with chicken and rice. Check out this post when I made it a couple years ago. PS: That post has a really hot Greek guy in it.

CSA Week 7 / Broiled Peaches with Goat Cheese & Honey

The further we get into the Spring season, the better the assortment of produce I receive from Gruber Farm. When I opened last week’s box, I thought “Woah, best week EVER.” Ehhh wrong! This week is even better. I’ve been really happy with Gruber Farm thus far because you get a good assortment of many different types of produce versus a few different things.

Week 7:

• red potatoes
• yellow corn
• onions
• patty pan squash
• a pumpkin? some sort of squash…
• string beans
• peaches (!!)
• turnips

I always dig into the fruit first. It’s the most appealing to me and easiest to cook…or not cook at all. This time I cooked!

Broiled Peaches with Goat Cheese & Honey

This “recipe” doesn’t require drawn out steps; it’s easy as pie. But not a peach pie.

All you do is turn your broiler on low, slice or halve the peaches however you prefer, and pop them in the oven. Watch them!! Let them brown a little, but be careful – they will burn and you will end up with crunch. Not fun.

When they’re browned to your liking, remove them from the oven, drizzle them with honey, and top them with goat cheese crumbles and a sprinkle of cinnamon.

Eat them while they’re warm!

Top them with ice cream. But don’t tell me about it. I’ve given up desserts.

This doesn’t count as dessert right?

What’s your favorite fruit-based dessert?

Why is there a phrase “easy as pie”? PIE IS NOT EASY TO MAKE.

CSA Week 7 / Recipe Help From My Readers

Despite being a bit sad that I am more than halfway through my Spring CSA with Gruber Farm, I was delighted with this week’s box.

The variety and quality of Week 7 was impressive.

• carrots
• green beans
• zucchini
• pattypan squash
• cucumbers
• onions
• peaches
• pole beans
• red potatoes

At first, I wasn’t exactly sure what the beans in the bottom middle were. I couldn’t decide if they were snow peas or pole beans. After asking friends on twitter, I finally decided they must be pole beans. I hope I’m right. I’m open to being corrected…

As usual, I went straight for the fruit. Biting into the first peach reminded me that Summer is just around the corner. That evening, I cut the potatoes in bite-sized pieces and sauteed them with diced onion. All they  needed was a bit of oil and a dash of salt & pepper. Sometimes it’s the simple recipes that turn out the best.

The other vegetables left me wondering…

Should I eat the carrots as I always do, with my favorite hummus?

What on earth do I make with the patty pan squash? I won’t forgive myself if I chop them up. They’re too beautiful not to keep in their whole form. Perhaps stuffed is the way to go.

Pole beans? Who cooks with those?

Everyone thinks of peach cobbler, why not make something else?

Here are some recipes I bookmarked today:

• Patty pan Squash Stuffed with Corn
• Stuffed Zucchini Boats
• Rosemary Roasted Potatoes – basically what Courtney made this weekend!
• Carrot and Raisin Salad – a healthy version of Chick-fil-A’s!
• Sautéed Peaches

What would you make with this week’s vegetables? I want to know your favorites. Your tried and true recipes. Your family’s secrets.  Your own creations.

As bloggers and foodies, we know how tiring searching for the perfect recipe can be, so why not share with one another? Send me what you’ve got – I’d love to make it at home and highlight it on my blog!

Winner gets a special prize.

Chickpea Zucchini Patties with Minted Yogurt Sauce / CSA Week 3

Check out the goods from Week 3 with Gruber Farm CSA. So much color!

Included in the box:

• Swiss chard
• collard greens
• sweet onions
• strawberries
• zucchini
• squash
• red potatoes

Onto the cooking. I know what you’re thinking. Another recipe with mint?

Yes. My one and only “child” is my new mint plant and I’m taking full advantage of it before I kill it. Minted everything. Somebody come over with some rum so we can make mojitos!

Chickpea Zucchini Patties with Minted Yogurt Sauce

Ingredients

• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 3/4 cup panko bread crumbs
• 2 small zucchini, grated
• 1 small onion, grated
• 3 large egg whites
• 1 tsp.  salt
• 1 cup plain, fat-free Greek yogurt
• 1 tbsp. lemon juice 
• 3 tbsp. fresh mint leaves, finely chopped

Directions

1. For the patties: In a food processor, pulse chickpeas until very finely chopped. Place in a medium-sized bowl. Stir in panko crumbs, zucchini, onion, egg whites, and salt. Form into eight separate patties.

2. Warm a pan that has been coated with cooking spray over medium-high heat. Sauté patties until golden and crisp, 2 to 3 minutes per side.

3. For the sauce: In a small bowl, stir Greek yogurt, lemon juice, and mint until well mixed.

4. Serve patties warm. Top with yogurt sauce.

Calling all vegetarians! This recipe is for youuuuuuu. And when those crazies ask you if you’re getting protein, show them the stats on chickpeas and Greek yogurt. Bam.

I hope my CSA gives me more zucchini because I could eat this over and over. Joe came over for dinner and he called them my “love tarts.” That made me chuckle.

MAKE THESE!

What’s your favorite Spring vegetable? How do you cook with it?