I have been hesitating on posting this recipe because, well, I don’t want to lose anybody who reads my blog. But honestly, this is worth trying.
The grassfed beef we get from the Fresh Fork Market is sometimes from this farm. So I was surfing their website and saw a link to recipes and naturally checked them out. I’m always looking for ways to hide something healthy in food that we eat. I mentioned this to my husband who is not always on board with my healthier versions of things, and he agreed to try it!
According to this farm, “The benefits of lean beef plus low fat, low sodium blueberries help lower your cholesterol and your risk of cancer and heart disease. Antioxidants protect the blood vessel walls by making them more resistant to damage from oxidation”.
1lb. Green Vista Farm Grassfed Hamburger
3 Tablespoons fresh or frozen blueberries (blended)
Mix well and grill as usual for moist, mouthwatering burgers.
I’m pretty sure this picture would appear more appetizing if I had the whole bun, lettuce, and tomato set up. But I didn’t so just imagine it that way.
I neither kid nor exaggerate when I say these were awesome burgers. No blueberry flavor, but very moist and juicy. I ate mine plain, but I’m weird like that.
If you are interested in trying this with grassfed beef, farmers markets usually have a meat vendor who sells such beef.
My best attempt at a truck cake. A cake decorator I am not. But it tasted good and the 2 year old was pleased with his dump truck cake. He’s pretty much obsessed with construction vehicles and we do stalk construction sites. Good times.
I found this little gem of a recipe. The only thing I needed to buy at the store was a lemon because I had everything from the Fresh Fork CSA. I made it for the party and everyone who tried it, said it was good. I don’t usually love tabouli but I could eat this all up. It’s light, refreshing, and a great summer appetizer.
- 2 1/4 cups water
- 1/2 cup bulgar wheat (I used spelt berries. You could use any whole grain.)
- 2 tomatoes, seeded and finely chopped
- 2 green onions, sliced into thin slivers
- 1 cup coarsely chopped fresh cilantro
- 2 cloves garlic, minced, or to taste
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly cracked pepper
- salt to taste
- Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
I had to think of something for dinner tonight cause I am an on-the-fly type, unfortunately. And the thought usually crosses my mind too late to thaw meat. I realize you can microwave thaw but, (maybe it is in my head) the meat never seems to be the same after that. And seeing as I have a plethora of veggies in the fridge, I went this route.
- 3 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 1 whole Large Onion, Diced
- 3 large Carrots or 6 smaller Carrots, Washed And Sliced
- 4 whole Yellow Squash and or Zucchini (sliced)
- Salt To Taste
- 1 Tablespoon Curry Powder (more To Taste!)
- 1/2 cup Dry White Wine (optional)*
- 48 ounces, fluid Chicken Broth
- 1 teaspoon minced Ginger (optional)*
- 1/2 teaspoon Cayenne pepper (optional)*
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and squash and cook for 4 minutes, or until they start to get soft.
Add salt to taste and the curry powder. Add ginger and cayenne pepper, if adding.
Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot.
*This soup can be adjusted to your tastes or what you have on hand with white wine, cayenne pepper, and ginger. I also added a dash of cinnamon to my bowl. Also, the picture has small dark specks in it because I used a zucchini.
Adapted from this recipe.
Because it is raspberry season in our “neck of the woods”, I think this is a great seasonal dessert.
My parents have our family over almost every Sunday. It is a great way to end the weekend, catch up with the family, and have a great meal! This weekend’s meal was so good, I wanted to share. Grilled, marinated chicken, corn pudding, and green beans!
The chicken was marinated in this cilantro lime concoction from Paula Deen.
This is a great way to dress up your green beans! Blue jeans optional.
Jean’s Green Beans
- 1 pound fresh green beans, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon white wine vinegar (I used Tarragon vinegar. I imagine any flavored vinegar would be great.)
- 3 tablespoons grated Parmesan cheese
- Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
- Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and serve.
Adapted from this allrecipes.com recipe.
The zucchinis have started piling up in the fridge, so I knew it was time for some zucchini bread! I was planning to freeze a loaf since I seeeeem to be the one who eats the majority of the goodies I make. However, two loaves of this bread are already gone! And would have been gone sooner if the kids had their way. Just don’t tell them about the GREEN vegetable in there!
Fab Zucchini bread
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 3 teaspoons vanilla extract
- 2-3 cups grated zucchini
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
- Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
Our family tried beets last year, and we weren’t crazy about them. They tasted very…earthy. Well, I think I figured out why they tasted earthy.
You need to peel beets before eating them. They do grow IN the earth. Why this didn’t occur to me, I’ll never know, but I am sure that was the problem.
Here’s a recipe that is worth repeating if you like hummus and variations on hummus.
.5 lb beets (about 4 medium beets), cooked, peeled, and cubed
2 Tbl tahini (sesame seed paste)
5 Tbl fresh lemon juice
1 small clove garlic, chopped
1/2 to 1 Tbl ground cumin, to taste
1 Tbl lemon zest
1 Tbl plain yogurt for added creaminess (not necessary)
Pinch sea salt or kosher salt
Fresh ground pepper to taste
Place all the ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Refrigerate for up to 3 days. Eat with pita, crackers/crostini with a sliced cucumber.
Happy 4th of July!