Onions

This weeks CSA box contained so many delicious items. Use your peppers, onions and squash (& Grass Roots Farners' Cooperative chicken!!) to create this tasty dish. Let us know how it turns out too! Ingredients 1/3 cup ketchup 1/3 cup packed dark brown sugar 1/3 cup low-sodium soy sauce 1/4 cup canned pineapple juice 4 Tbsp olive oil , divided, plus more for brushing grill 1 1/2 Tbsp rice vinegar 4 garlic cloves , minced (4 tsp) 1 Tbsp minced ginger 1/2 tsp sesame oil Salt and freshly ground black pepper 1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple) 1 1/2 large green peppers , diced into 1 1/4-inch pieces 1 large red onion , diced into 1 1/4-inch pieces Instructions In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper...

Today's recipe is from our Brand Ambassador Libby Collar - visit her instagram @nourishedfreedom to see more! This week's @newsouthcoop CSA brought #alltheveggies and I just had to roast 'em up for a spring veggie roast! The potatoes and carrots take a bit longer, so they cook for 10 min before adding the other veggies. Root veggies can be pretty dense, but the lemon juice lightens the flavor along with the broccoli and zucchini. 6 carrots, quartered lengthwise 4-6 red potatoes, chopped in 3/4" pieces 1 head of broccoli, chopped 1 zucchini, chopped 1 small red onion, quartered 2 T avocado oil or ghee, melted 1 T lemon juice 1/2 t sea salt Garlic powder and paprika to taste. . Preheat oven to 400*. Toss the carrots and potatoes in oil and place on a rimmed baking sheet for 10 min. Remove from oven and toss all veggies together with the remaining 1 T of oil, lemon juice & sea salt. Place...

This weeks recipe comes from Brand Ambassador Chelsea Stockdale. Here's what you'll need: 1) 1 package of Rotini Noodles (I used GF Lentil Noodles) 2) A handful of baby tomatoes 3) 1/4 cup Balsamic vinegar 4) 1/2 cup olive oil 5) 1/2 farm fresh red/purple onion 6) 1/2 teaspoon dried oregano 7) 1 tsp minced garlic 8) 1 handful crumbled feta cheese (Use your New South cheese share if you can here!) 9) 1/2 tsp salt 10) 1/8 tsp pepper 11) 1/2 farm fresh cucumber Total Time: 20{ish} Minutes Prep Time: 5-7{ish} minutes Cook Time: 10 minutes Serves: 4 Step 1) Cook your pasta. Bring 4 quarts water and a pinch of salt to a boil. Add pasta and cook according to the packaged instructions. This is usually around 7-10 minutes. Once your noodles are tender and cooked, drain well and rinse them with cold water. Set them aside in a separate bowl that you'll use as the serving bowl. Step 2) While your pasta is cooking,...

From our contributor Libby Collar at Nourished Freedom: Did you know cabbage and cauliflower are sulfur-rich cruciferous vegetables that help protect and detox the liver by supporting Phase II pathways? Liver congestion is involved in blood sugar dysregulation, skin issues, sleep disturbances, hormone imbalances, etc. If you're dealing with any of those, you may want to bump up sulfur-rich vegetables like cabbage, broccoli, cauliflower, garlic, kohlrabi, Brussels sprouts, bok Chou, radish, turnips. Here's the recipe: 2 Tbsp coconut oil 1-1.5 lbs chicken breasts 1 small white onion, thinly sliced 1 head cauliflower, cut into florets 1/2 head green cabbage, thinly sliced 2 carrots, peeled and shaved into ribbons or chopped 3 cloves garlic, minced 1 tsp fresh ginger, grated 1/4 cup coconut aminos (or soy sauce) 1/4 cup chicken stock or bone broth salt and pepper to taste Heat oil in a large skillet until it starts to simmer. Season the chicken with salt and pepper, and add to the pan. Cook until browned. Stir in...

(Recipe from Jennifer at Natural Things Foods Store) Any of you folks out there who were kids of the 1970s will be familiar with this version of a casserole. We had it at least once a week at my house! It may be old fashioned, but it is still delicious, especially if you are hungry for a bit of nostalgia. So sit back, watch some episodes of the Brady Bunch and get groovy with vegetables! Old Fashioned Casserole Ingredients 1 medium white or yellow onion, sliced 2 cloves garlic, chopped 2 sweet peppers, chopped half a pint of fresh okra, chopped into rings 1 pint cherry tomatoes, quartered 2 cups cooked and shredded chicken (we used Grass Roots chicken tenders) 1/2 cup sour cream 2 cups shredded cheddar cheese 2 green onions, chopped, including green parts 1 package butter crackers, crushed (we used Late July organic classic rich crackers) 3 tablespoons butter, melted Instructions ...

(Recipe from Jennifer at Natural Things Foods Store) This week’s CSA box had so many lovely things in it, and they begged to be roasted. Roasting brings out such a deep, rich flavor in vegetables that it is one of my favorite ways to prepare them. The resulting dip from this recipe doesn’t just have to be dipped. It can be spread on bread or wraps, too, for a tasty summer sandwich. Roasted Veggie Dip Ingredients 1 large eggplant or two medium eggplants 1/2 small onion 1 red bell pepper 1 small head of garlic 1 tablespoon olive oil splash red wine vinegar 1 tablespoon sour cream salt & pepper Instructions Heat oven to 400 degrees F. Trim ends from the eggplant and pepper. Trim ends from the onion and remove outer skin, but leave whole. Slice across the entire head of garlic, removing just the tops from the cloves. Do the same on the...

(Recipe from Jennifer at Natural Things Foods Store) This is a beautiful and flavorful dish that is vegetarian as well as vegan. I used fettuccine noodles that are made from edamame and mung beans. Not only are they grain free, but they are packed with protein. Mushroom Fettuccine Ingredients 1 large clove garlic, or two small cloves 3 tablespoons olive oil 1 small white onion, chopped 3 small banana peppers, sliced thinly 1 pint fresh shiitake mushrooms, stems removed and sliced thickly 1 cup fresh arugula leaves, stems removed and chopped fettuccine noodles salt & pepper 2 stalks fresh thyme or 1/2 teaspoon dried thyme pat of butter (optional) Instructions Cook the fettuccine noodles according to the package directions. When they are drained, add a bit of olive oil and stir well. This will keep the noodles from sticking while you prepare the rest of the dish. Slice the garlic clove into thin slices,...

(Recipe from Jennifer at Natural Things Foods Store) This recipe uses lots of delicious things that can be found at any local farmstand or farmer’s market. It is also a great way to use up leftover rice. Farmstand Rice Ingredients 2 cups cooked brown rice 1 pound Grass Roots ground turkey 1/2 white or yellow onion, finely chopped 1 clove garlic, chopped 1 bell pepper, finely chopped 3 small summer squash, finely chopped 1/2 pint fresh okra, thinly sliced into rings 1/2 pint cherry tomatoes, halved 1/2 teaspoon paprika powder 1/4 teaspoon turmeric root powder 1/4 teaspoon chili powder salt & pepper 1/2 cup grated mild cheese Instructions In a large skillet, cook ground turkey over high heat until no pink remains and it is browning at the edges. Remove from skillet and set aside. In same skillet, add about a tablespoon oil and warm over medium high heat. Add onion, garlic, and bell...

(Recipe from Jennifer at Natural Things Foods Store) My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!   Mississippi Caviar Ingredients 1 can black eyed peas, rinsed and drained 1 can black beans, rinsed and drained 1 large green bell pepper 1 large red...

(Recipe from Jennifer at Natural Things Foods Store) This casserole is super easy to put together and tastes great. We used Grass Roots Farmer’s Cooperative mild pork sausage for its great flavor and texture. Definitely a meat and potatoes dish!   Country Casserole Ingredients 3 medium potatoes, scrubbed and dried 1/2 stick butter 1/2 pound ground mild pork sausage 1/4 cup white onion, chopped 1/2 cup bell pepper, chopped salt & pepper 1 cup shredded cheese (any variety) Instructions Heat the oven to 400 degrees. In a small skillet, cook the sausage over medium high heat until no pink remains. While the meat is cooking, melt the 1/2 stick of butter. Pour it into an 8x8 glass pan. Slice the potatoes into 1/8 inch rounds. Add to the butter in the pan, and toss to coat well. Sprinkle with salt and pepper. Remove cooked sausage from the skillet, leaving some of the drippings behind. Add...