Flourish From Farm 2 Fork

June 2, 2019

Sunshine, smiling faces, summer produce- this is the essence of the Farmer’s Market. Cultivating relationships and creating new recipes from the season’s harvest is a simple, yet profound delight for me. Today in my usual market stroll, the colors and flavors were so inspiring that I couldn’t help but make a “farm 2 fork” dinner. God is so good to provide such amazing food and the privilege to enjoy it around the table with loved ones.

I hope you get the opportunity to savor the flavors and fellowship at your own table as you flourish from farm to fork!

 

Massaged Kale Salad

Serves 2-4

 

8 cups kale, torn and de-stemmed* (about 1 medium bunch)

2 Tablespoons lemon juice

2 Tablespoons tahini (sesame seed butter)

2 teaspoons Bragg® liquid aminos

1 teaspoon organic chickpea miso

Peeled carrot “ribbons”

Pumpkin seeds (garnish, optional)

 

Directions:

  1. In a large glass bowl add the kale pieces and the “dressing” ingredients.

  2. With your hands, rub/ “massage” the dressing into the kale until it is wilted and well coated. It will take a couple minutes.

  3. Arrange the kale salad in a serving bowl, then add pumpkin seeds on top and carrot ribbons around the perimeter of the salad.

Enjoy!  

 

*Please keep the stems- they are great additions to bone broth or frozen and added to smoothies if you have a high powered blender.

 

 

 

 

Basil Mint Spiral Salad

Serves 2-4

 

½ medium cucumber

½ medium zucchini

5 basil mint leaves, chopped (or regular basil)

½ teaspoon lemon juice

2-3 teaspoons basil infused olive oil

⅛ teaspoon black pepper

⅛ teaspoon REAL® sea salt, to taste

5 green olives, sliced

¼ cup thinly sliced green onion, optional

 

Directions:

  1. Spiralize the cucumber and zucchini and chop the “noodles” into 8-10 inch long pieces.

  2. Place the noodles into a serving bowl and toss with the dressing ingredients, olives, and green onions.

  3. Chill, if desired, or serve immediately.

Enjoy!

 

 

 

 

Roasted Rosemary Potatoes

Serves 1-2 (you can easily multiply this recipe)

 

4 oz. little red potatoes, sliced

1 small red onion, sliced

1 teaspoon avocado oil

1 teaspoon fresh rosemary, chopped

¼ teaspoon garlic powder

⅛ teaspoon REAL® sea salt

⅛ teaspoon black pepper

 

Directions:

  1. Preheat the oven to 375 degrees.

  2. On an unbleached parchment paper lined cookie sheet or stoneware baking dish, toss the sliced potatoes and onions with the oil. Season with the spices, then bake for 18-22 minutes, or until they are tender.

Enjoy!

 

 

 

‘Shrooms & ‘Sparagus

Serves 2 (you can easily multiply this recipe)

 

6 oz. thin asparagus, chopped into 3-4 pieces

1 cup yellow/golden oyster mushrooms

2-3 teaspoons avocado oil

½ teaspoon garlic powder

¼ teaspoon black pepper

¼ teaspoon REAL® sea salt

 

Directions:

  1. Preheat the oven to 375 degrees.

  2. On an unbleached parchment paper lined cookie sheet or stoneware baking dish, toss the asparagus and mushrooms with the oil. Season with the spices, then bake for 18-22 minutes, or until they are tender.

Enjoy!

 

 

 

Taste and see that the Lord is good.
Oh, the joys of those who take refuge in him!

Psalm 34:8 NLT

 

Be blessed & flourish,

Robin 

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