The return of the Farmers Market is a magical time of year. Maybe one day we will live in a climate that isn’t simultaneously the coldest place in America with the most snowfall, but too small and insignificant to get mentioned as such on most news stations (looking at you Weatherman who said Boston!). And maybe when that happens the Army Gods will send us somewhere that produce grows year round. And maybe it will be a place that has crabs in the water for us to harvest. And maybe they will have direct flights to LI on Southwest… But even if all the stars aligned to make my PCS dreams happen, then we’d miss the excitement of that first fresh bounty. We would miss out on the Maple Trees running when the frost let up. We would grow accustomed to, and possibly lose some appreciation for, the euphoric taste of fresh picked strawberries after months of store-bought ones; the kind you smell so strongly as you pass the booth you have to stop and pay whatever they ask. Also, we have a hard enough time staying dedicated to our garden for three months, we’ll never make it in a year round climate.
While most of the market- and our yard- is greens, greens, and more greens right now, there is also some GEMS of asparagus floating around on farm stands. I got all sorts of excited and bought a pack that were about a foot long- pre-snapped. Lord knows what I planned for such big asparagus, but they sat in our fridge and sat in our fridge until I finally said, “Lets do this! I can’t watch another ounce of life seep from those fibers!”. I decided plain asparagus was not good enough as I’ve craved nothing but terrible carb filled fried foods for a few weeks now. Enter: Asparagus Fries. A play on zucchini fries with a “clean” twist. I used Coconut flour as my base and flax and Out meal as my breading. And I baked them. But you can definitely go traditional with white or wheat flour and use breadcrumbs or panko. Or go full paleo with almond meal.
Clean Asparagus “Fries”
- 20 pieces asparagus spears,
- 1/2 cup Coconut flour
- 1 egg
- 1/4 Flax Meal
- 1/4 Dry, Rolled Oats
- OPTIONAL: You can replace the above with panko, or breadcrumbs if you aren’t worried about “Clean”, or replace the oats with Almond meal (not flour) if you are Paleo/Primal
- 1/3 cup Parmesan or Mozzarella cheese, grated
- Salt and Pepper
- Preheat the oven to 400 degrees F.
- Snap off the woody ends of the asparagus by holding strong on the woody end and slowly bending it from the middle of the top half. You can save the ends for a wonderful soup I will be posting soon! Just freeze them!
- If using Oat Meal, run through a blender or food processor to break down the oats more. You want crumbs not flour.
- Combine your Oat and Flax meal. Set up a three-part station with separate containers for the flour, egg, and meal that you’ll be able to roll the asparagus in (I used plates with high sides)
- OPTIONAL: I mixed some salt and pepper into the flour and some seasoning into the meal combo for extra flavor.
- Roll the asparagus in the flour then shake off the excess. Dip and roll it next to the egg. Then the roll to coat in the Oat/Flax meal. Shake off the excess.
- Place them on a baking tray lined with baking paper then bake them for 10 minutes.
- Take them out of the oven, flip them, then sprinkle the cheese on top.
- Bake for another 10 minutes or until they are golden brown.
The sun is out and it is finally warm in the North Country which means three things: people are outside everywhere, the grill has been dug out, and we can expect only one or two more snow storms. It also means we are extremely close to being able to ditch the grocery store without starving! It has been a long and cold winter, and we have been lost wandering the grocery store trying to find fresh and tasty meals to plan that will satisfy our now snobby taste buds. We took for granted how easy it was to have your groceries – and there for you meal options – picked out for you. We complained about an abundance of greens and random root veggies, but we should have celebrated the rare opportunity to hand off the reigns in a life where we are constantly making low hanging decisions. Though the Little (she is no longer Tiny) Diva will miss what she thinks are free grapes at the store, I am over-anxious to get to the Farmers Market!
While snowed in at our little (kind of) warm house all winter, we did find a handful of share-worthy recipes that got us through. I also became pretty addicted to the crock pot because #WorkLife, so here is an awesome recipe for a “soup” that you can throw in early in the day and eat way too much of that night. I say “soup” because it was really thick and hearty and the hubby says it’s more than soup. It also can be really quick using canned and pre-prepped items, or a total from-scratch recipe!
Butternut Squash, Chicken, Quinoa Soup
- 1 and 1/2 pounds boneless skinless chicken breasts
- 1 cup quinoa
- 1 small butternut squash (~4 cups) (most grocery stores have pre-cut packs if you have $ to spare but not time)
- 2 cups kidney beans (16oz can)
- 2 cups corn (16oz can, frozen, or left over cobs) (optional depending on your diet)
- 2 cups thin sliced Roasted Red Peppers (16oz jar) ** SUB fire roasted diced tomatoes
- 2 cloves garlic, minced (2 tsp)
- Hendo’s Chili Seasoning (1.12 oz packet of chili or fajita seasoning)
- 5 cups chicken broth (either from cooking the chicken or bouillon in boiling water before crock pot)
- Salt and pepper, to taste
- Optional: Greens
- Optional: fresh parsley, greek yogurt, sour cream, cheddar cheese
- If you are making your roasted peppers from scratch start those first so they roast while you prep the other stuff. Here is a great recipe if you need one. Occasionally, I will make up a big batch, otherwise I grab a jar at the commissary for all tomato sub needs!
- Remove the fat from the chicken.
- Rinse the quinoa in a fine mesh sieve* to remove the bitter saponin coating. (*I use tulle that I had from a tutu project. I keep a roll in the kitchen for quinoa and cauliflower crusts!)
- Cut, seed, and chop the butternut squash into small bite-sized pieces. I leave the peel on because it gets really soft and adds texture, but some people like to peel. I do about 1/2 – 1 in cubes.
- If you use canned beans and corn, drain and rinse them now. If you use bagged beans, I did the “quick soak” boil method minus the hour of sitting which left my beans cooked but not mushy after the slow cooking. If you use frozen or left over corn, no prep necessary!
- Lightly grease your slow cooker with non-stick spray (I use a 6-quart crock pot and FILLED it). Add in the chicken, quinoa, chopped squash, kidney beans, corn, un-drained Peppers (or fire roasted tomatoes), garlic, and chili seasoning ingredients (or packet).
- Pour in the chicken broth and give everything a good stir.
- Cover and cook on high for 3-4 hours or until the quinoa is cooked through and the squash is very tender.
- If you are using greens, wash them and throw them in with an hour left. Some people really hate super cooked soup/stew greens (ME), but I think this recipe hid them pretty well and we had so many in the freezer!
- At this point you can remove some of the squash and mash it with a potato masher and then put it back in the soup (for super thick creamy soup) or just give it a few vigorous stirs and it will get hearty but not quite creamy.
- Add some salt and pepper to taste and any other seasonings desired. Garnish as desired. I did cheddar and GY.
- NOTE: slow cookers are known for cooking at different speeds – if yours tends to cook faster your chicken and squash could be done even earlier than 3 hours and alternatively everything may take longer to cook in a cooler slow cooker. The longer this cooks the more liquid the quinoa absorbs – if you don’t mind that’s fine, otherwise you can always add some more chicken broth and seasoning.
We live in Northern New York so maybe there are more apples here, but we got so many apples last week they were coming out of our ears. They are going out of season and we got as many as we could at the orchard before they were gone… with out thinking about how many we could eat before they went bad. To rectify this issue we put outdoor freezer to (more) use and made a ton of apple pie filling and froze it up! The Hubby made a ton of full on classic sugar and flour filled- that was delicious- but I think my clean, paleo-approved version was just as good!
One of the great things about making it ahead is that is makes it THAT much easier to make fresh pies. You can use this with your favorite (hopefully clean) pie crust and it will only bake about 10 minutes, bake with strudel on top (like we do) for about 10-15 minutes, or just alone (with ice cream?)! Spend a little over an hour once and you will have quick fresh pies for a while if you double the recipe (again, like we do!)
Apple Pie Filling
- 3 pounds Green Apples (granny smith, greenies, etc); cored, peeled, and thinly sliced
- 1 cup coconut palm sugar
- 2 tablespoons Coconut Flour
- Juice of one lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- Pinch ground nutmeg
- Pinch Kosher or sea salt
- 2 teaspoons pure vanilla extract (Almond extract adds a delicious twist)
- 2 Tbsp Honey
- ***1/2 cup ClearJel® (cooking starch used for preserving) if you are canning and not freezing
- Put your peeled, cored, and sliced apples into a large pot. Let sit for about 30, the apple juice will ooze out.
- Combine Coconut Flour, Cinnamon, Cardamom, Ginger, Nutmeg, Salt, Extract in bowl; set aside.
- Once apples are ready, add Coconut Palm Sugar and mix, let sit 5 minutes, mix again.
- Add the mixture you set aside earlier and mix thoroughly.
- Bring to a boil over medium-high heat, stirring occasionally, until mixture thickens and starts to bubble. This should take about 25 minutes.
- Add Lemon and Honey, stir it up, cook another 5 minutes.
- Ladle into containers-
a. If you are freezing use a plastic container with 1/2 in of room at top or Freezer Ziplock bags
b. If you are traditional canning, make sure to include the ClearJel and just fill right up to the top, and can as usual (boiling jars before and after canning).
c. Put in a pie pan or baking dish or your bowl and have a treat right then!
Hopefully we can keep a roll going with posts again! While I do not love Autumn enough to be considered basic, I do love Fall produce. Root Veggies, Winter Squash, Apples Apples Apples! It’s also been great for Tiny Divas eating, sweeter and sweeter veggies happening, and she is just the cutest thing gnawing into a whole apple and finishing it like a champ!
As you likely know, because I often complain about it, I developed an allergy to tomatoes and my life has been missing a little somethin’ somethin’ every since. Chili was one of my favorites and one of the last things I reluctantly gave up… until we discovered this amazing tomato-free, fall harvest based chili that is just the PERFECT mix of sweet, spicy, and smokey! Another recipe I’ve been anxiously waiting to recreate as our CSA progressed out of the summer squash season; it’s damn near the best chili I’ve ever had – bacon, sweet potatoes, no morning after regret… what is not to love?! It also is the recipe that sparked my love for a little paprika and cumin in everything – even though spicy is the furthest thing from being “my thing”.
Fall Harvest Chili
- 6 slices or end pieces Bacon
- 1 large Yellow Onion, chopped
- 1 medium Sweet Potato , chopped
- 1 Small Butternut Squash, chopped
- 1 cup Turnip, Chopped
- **Feel free to throw in what you’ve got and what you like: Corn, Carrots, Rutabaga, Pumpkin
- 1 lb. ground pork
- 1 lb. ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh oregano, minced (or 1/4 teaspoon dried)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cayenne, or to taste
- 1 cup water, plus extra as needed
- 1 small bunch kale, stems removed, roughly chopped (about 3 cups lightly packed), optional
- Optional Toppings
- 2 avocados, chopped
- 2 limes, cut into fourths
- 1 red onion, minced
- 1/2 cup fresh cilantro, chopped
- 1 Tbsp Sour Cream
- 1/2 cup Goat Cheese
- Mix the spices and salt in a small bowl, set aside for later. (**Feel free to do this step while cooking steps 2-4)
- Fry the bacon in a very large skillet until crisp, and set aside on a plate lined with paper towels. Pour off all but two tablespoons of fat from the skillet, reserving one tablespoon for later. When the bacon is cool, chop it into bits and set aside.
- Add the Onion, Sweet Potato, Butternut Squash and Turnip to the skillet and cook over medium-high heat, stirring frequently, until well-browned, about 15 minutes. Remove to a plate and set aside (don’t worry if the sweet potatoes are not yet fully cooked).
- Heat the remaining tablespoon of bacon grease in the pan, and add the ground pork and beef. Cook, stirring frequently and breaking up the meat, until cooked through and no longer pink.
- Sprinkle your mixed Spices onto the Meat. Add the Water. Add the Sweet Potatoes, Butternut Squash, Turnips, and Onions, and stir to combine everything well. Reduce the heat so that the chili simmers, and cook for at least 30 minutes, until the sweet potatoes are tender, or for up to 1 hour, adding water as needed if the mixture looks too dry.
- When you are almost ready to eat, stir in the kale, if using, and cook for 10-15 minutes more, or until the greens are wilted and tender. Stir in the chopped bacon, reserving some for serving on top if you like. Taste and adjust seasonings as desired.
- Serve hot, topped with your toppings of choice!**Note: This chili will keep in the fridge for up to 4 days and freezes well, so it’s great for making ahead!
My favorite FAVORITE food growing up was potatoes. Mashed, baked, fried, roasted, boiled, grilled, raw – you name it, I ate it A LOT. Going Paleo, potatoes were the hardest of things for me to give up so I am constantly trying to find adequate substitutes that are not completely sacrilege to my beloved tater. I love me a good sweet potato mash, plantain chips, carrot fries but those, while amazing in their own right, have a completely different flavor and essence. Sometimes I want to just chow down on the starchy carb-filled ultimate root. Over the summer we made an amazing Rutabaga, No Potata, Salad (and then made it again and again and again), but we have been in short supply of rutabaga this fall; enter the turnip. We have been getting turnips for weeks but I’ve been putting them in salads and generally avoiding them because I didn’t know what to do. Finally, I realized their general flavorless nature and their root veggie status made them the perfect candidate to replace my mashed taters. They did not disappoint.
Note: While compiling recipes for this online I saw many that used one potato along with many turnips. I made a batch of both, and having one potato did make it a little creamier and give it an unmistakable potato flavor (despite being about 6-1), however the batch without any was great as well. If using only turnips I would definitely recommend roasted and not boiling, or adding very little milk.
Mashed Garlic and Sage Turnips
- 6 Large Turnips
- 1 large Russet Potato
- 4 Tbsp Butter/ghee
- 5 Garlic Cloves, whole
- 2 Tbsp Chopped Fresh Sage
- 1 cup milk (soy or almond is fine but coconut will leave a flavor); *Optional if boiling Turnips as that will leave them moist
- Salt and Pepper to taste (I love using smoked salt for this!)
You have two options for cooking your Turnips, Potato and Garlic: Boiling or roasting. As I regularly preach, roasting really enhances the flavor of the product and let its soak in the flavors it roasts with, as well as retaining a lot of nutrients in the turnips and does not over moisten them. Boiling is a more traditional approach and helps pull some starch off your potato. Boiling also is a great option if you are trying to keep calories down with less milk as it will really hydrate those turnips. Ultimately, both are great and delicious!
- Clean your potato and turnips (I like to use a little oil and kosher salt to scrub my taters and other root veggies). Chop into 1/2-1 in pieces. I leave my skins on my tater but you can do as you please. Peel your Garlic and leave whole.
- A: Roasting – Preheat oven to 400 Degrees. Fill a roasting pan with Chopped turnips and potato and 1/2 your whole Garlic cloves. 1-1.5 layers is preferred, add some time to cooking if that’s not possible. Drizzle with oil, salt and pepper, toss to coat. Cook for 30-40 minutes.
B: Boiling – Add the chopped Turnips and Potato and half your whole Garlic Cloves to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes. You will likely have to change the water half way through to rinse out starch and keep it from getting bitter. Once done, let them sit in a colander to drain for at least 10 minutes and then layer between paper towels to pat dry. Turnips are notoriously watery veggies!
- In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the sage and your baked garlic and sauté until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
- Put your turnips, potato, and garlic in a mixing bowl, add your hot milk mix over it, and roughly mash to your desired texture!
- Add desired toppings: cheese, sour cream, salt and pepper, bacon, chives. **Optional, toss it back in the over for 5-10 minutes for some added amazing flavor and a crisp top layer!
It has been WAY TOO LONG since we posted. We’ve been cooking and loving our fall CSA, but we’ve doing a whole lot more of work and volunteering and being sick and traveling and Tiny Diva learning to get into everything and just more everything but sitting down at the computer to type it up! I unsuccessfully tried to steal a few minutes here and there the last few weeks, but when we got our long-lost FAVORITE, the Brussels Sprout, in our CSA I knew I had to share this recipe. I know what your thinking: “Your favorite? You mean you tolerate them because the powers that be say they are healthy, right? They are mushy and smelly and like tiny yucky cabbages…”. You are oh so wrong. They are flavorful, tender, and (very) healthy little cabbages! For a long time everything was simply boiled. Then we moved onto steaming, which for many things was just a minor improvement. But somewhere along the way (google tells me in the early 90’s) people started ROASTING things, and honestly we never should have looked back. When you roast (or bake) a veggie, you are keeping all the goodness in it, including its essence and natural flavors. A Brussel Sprout is nutty and has a hearty green flavor like spinach. It also soaks up the delicious flavors of what it is cooked with. Because of that strong nutty greens essence, some salty fatty meat is the perfect flavor to let it soak up, aka Bacon (the perfect pairing for everything). Since we are still using the butcher only, Hubby has become addicted to bacon ends – basically the salty end pieces left after slicing bacon; perfect for cooking.
Not Yo Momma’s Brussel Sprouts
- 1½ pounds Brussels sprouts
- Kosher salt and pepper
- 2 Tbsp Fat of choice: Olive Oil, Coconut Oil, Butter, Ghee, all are great but Bacon fat from the bacon cooked to be used in the recipe is my favorite
- Optional adds: They are really fantastic as is, but you can really make these into what you want
- 5 bacon slices or end pieces, diced **any of the below can be done with this, esp using the bacon grease as the fat
- 7 Cloves Garlic, minced, lemon juice
- Chives mixed in and cheddar cheese sprinkled on top at the cooking half way point
- 2 diced Apples, 1 cup Chopped Pecans and a Tbsp of Brown Sugar (use butter as fat for this one)
- 1 Cup Dried Cranberries, 1 Cup Sliced Almonds, 1 Tbsp Orange Juice, 1 Tbsp Apple Cider Vinegar (great served over Quinoa)
- 1 Diced Jalapeno, 1 Tbsp Ginger (grated fresh is best), 1 Tbsp Honey
- 1 cup Halved Cherry Tomatoes (or Diced Tomato), 1 Cup diced Fresh Mozzarella (or shredded), 2 Tbsp Balsamic Vinegar
- Whatever your mind can imagine!!
- Preheat oven to 400 Degrees.
- Trim the ends and remove any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves – toss them in there for some extra crispy flavor). Cuts the sprouts in half – quartered if they are really big. Fill a roasting pan, no more than double layered.
- Dice up your bacon. Fry in a pan until starting to crisp, but not done. If you are using Bacon Grease as your fat, just pour it all right into your roasting pan on top of your Sprouts. If not, pour fat of choice over sprout and toss to coat, and drain and pat dry your bacon before mixing them into your sprouts.
- Add any of the optional ingredients and mix it all up.
- In the oven, uncovered, for 20 minutes. Take out and mix up. Return to oven for another 10-20 minutes. Check at 10 and gauge how tender they are – you want them tender enough to easily bite through, a little crisp on the end of your outer leaves, but not dry or mushy. Brussels Sprouts are fickle.
Occasionally, I get an opportunity to say “But I really have to make XZY using X, Y, and Z (that aren’t in season let alone from this continent) because So-and-so is having a Whats-it-Called and I just really HAVE TO hubs… so lets visit our long-lost friend the commissary :-)”. It is not often; and even when I am going to So-and-so’s Whats-it-called I usually love the opportunity to bring something local, fresh, and whole to share. But, when you tell me you are having Luau themed bunco, that is just too good of an excuse to have the Hubby’s addicting Pineapple salsa, so last week I made about gallon of it with my own touches added to his personalized version. While Hubby was out fishing for 800 hours on his day off, I spent 900 hours cutting up tropical fruit and gaining an even deeper appreciation for Hubby’s dedication to salsa- because that was a personal hell of juice, stickiness, and the return of our fruit-fly problem.
One of the best parts of this salsa is the nectar that will seep out of the fruits, mix with the seasoning, and combine at the bottom of your bowl into a delicious fruity extract! Add to a simply vinegar and you are set with a summer vinaigrette!
Pineapple Mango Kiwi Salsa
- 1 Large Pineapple; peeled, cored, and chopped
- 2 Large Mango; peeled and chopped
- 2 Large Kiwis; peeled and diced
- 1/4 Cup fresh Cilantro; chopped
- 1/2 Red Onion; diced
- 1 Jalapeno; diced (optional; seeded optional)
- 1 tsp Salt
- We use the Smoked Salt and it adds a completely other level of delicious to the salsa
- 1 tsp Pepper
- If you like things hot, use Red Pepper Flakes
- Prepare your Pineapple, Mango, and Kiwi. Keep in separate bowls until all are ready, than slowly combine them into one large bowl, gentle mix them together. Make sure to pour any juices that rested into the joint bowl.
- Prepare your onion and cilantro, gentle mix them into the salsa.
- If using Jalapeno, prepare and add to the salsa.
- Slowly fold the salt and pepper into the salsa. Refrigerate.
- Taste for flavor and add seasoning as needed. Serve with Lime Corn Chips or Plantain Chips (or a spoon…).
With a quarter cow in our freezer we have more ground beef than we know what to do with. We make pretty much everything into a chili, stew, or beef casserole that we can but my very favorite is homemade burgers. We love to grill, and burgers are so easy to flavor into whatever you are craving. My favorite seasoning is my take on a smokey burger. We use pretty much the same seasoning blend we add to our favorite Smokey, tomato-less, chili! Even the Tiny Diva likes to chow down on some tasty burger!
- 2 lb Ground Beef
- 2 Eggs
- 1/2 Tbsp Paprika
- 1/2 Tbsp Sea Salt
- 1/2 Tbsp Garlic Powder, or 2 cloves chopped fresh garlic
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Cinnamon
- Dash of Cayenne Pepper
- Combine all the seasoning ingredients in a small bowl.
- Break up Ground beef in large bowl and add eggs. Mix until egg is completely combined with beef. Egg will hold the fresh beef together when grilling.
- Slowly add seasoning in and gently fold into the meat until thoroughly coating the beef.
- Divide into 8 even portions, patting into smooth patties.
- Grill to your preference. Fresh beef will usually cook faster and tend to drip more than frozen burgers, careful for flames and over cooking!
- Serve with your choice of garnish! Avocado is especially good with this recipe!
While in Vermont last week I got to spend a day with my Mom and a couple of her friends from college. It was such fun to bond with women who have been in her life for so long, from a time before I was even a thought; and it’s always fun to see her showing off her grand-baby. Since it was less than ideal lake weather we took to exploring a local town and an obligatory stop at the winery on the lake on the way home. The man who owns it opened the tasting room just for us, shared a few complimentary glasses of his favorite wine, and sent us home with apples fresh from the tree in his yard for the Tiny Diva. It’s always such a “part of the family” experience when I stop there which makes how good the wine is that much better. I had tried to figure out what to do with our CSA Fennel all week, and once I came home with all those fresh apples, I remembered a delicious sounding slaw from our Fresh Food Nation, by Martha Holmberg book. I was having trouble with the grater so I ended up just chopping and slicing everything thinly for more of a salad effect, but either method gets you an end result that is not just a BBQ side. It would be great as a side dish, on a sandwich, mixed with pasta, topping a salad.
Fennel and Apple Slaw w/ Spring Root
- Juice of 1/2 Lemon, more as needed
- 1 TBSP Honey, more as needed
- 1/8 teaspoon Kosher Salt; more as needed
- 2 firm Apples, cored, peeled, and grated
- 1 Medium to Large Fennel Bulb, leaves and tops of stems trimmed, quartered, and sliced as thinly as possible
- Spring Root: 1 bunch Radishes or 1 bunch Turnips or 2 small Kohlrabi bulbs; peeled if necessary and grated
- 1 TBSP minced fresh chervil (optional)
- Use the large hole side of a box grater to prepare Apples and Spring Roots. Prepare Fennel.
- In a medium bowl, combine the lemon juice, honey, and salt, stirring, until blended well.
- Add the apples, fennel, and radishes, and toss to combine.
- Let stand for 10 minutes to let the flavors meld.
- Add chervil, if using. Taste and adjust with more lemon juice, honey, or salt before serving.
I love pizza, like all normal beings. I love ziti. I love lasagna. I love chili, and tacos, and salads with mozzarella covered in balsamic. All of these have one thing in common: Tomatoes. All of these things always made my mouth feel a little funny and my tummy feel a little rumble-y, but at some point in my early 20s I had to admit the connection between my hives and bouts of sickness and eating these foods. My barely-there sensitivity had turned into a full on Can’t-Eat-This-Delicious-Thing-Found-In-Everything allergy. I have accommodated with white pizza, green chili, and red pepper sauces, but it is just not the same. Hubby, amazing man he is, has mostly forgone his beloved tomatoes aside from his incredibly spicy and popular salsa. BUT! now we are getting them like crazy in our CSA and in our garden so both hubby and the Tiny Diva are eating them like crazy and I’m learning how to prepare them and resist the urge to eat them!
Last week we got a bunch of Green Tomatoes in our CSA and we are growing orange Cucumbers (not sure why) so we used those for the salad and they really added a whole different aspect of taste. They are both a little more tart so the vinegar balanced them really well. If you are looking for something to do with green tomatoes besides fry them, try them in this salad!
Cucumber Tomato Salad
– 3 medium Cucumbers, sliced 1/4 inch rounds
– 3 medium Tomatoes, cut into wedges
– 1 medium Red Onion, chopped
– 1/4 cup Red Wine Vinegar
– 1/4 cup Apple Cider vinegar
– 1/4 cup Sweetener (Honey, Sugar, Palm, etc.)
– 2 teaspoons Sea Salt
– 1 teaspoon Fresh Coarse Ground Black Pepper
– 1 teaspoon Fresh Mint, chopped (optional)
1. Prep your produce and combine them in a large mixing bowl. Mix ’em all up!
2. Add both Vinegars and mix to coat.
3. Add Sugar and mix until dissolved.
4. Add Salt, Pepper, and Mint; toss until coating all produce.
5. Cover and refrigerate for 2 hours.