By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
I’m so excited and honored to prepare simple to cook recipes for the new POM Farm Box CSA Program. The beautiful weekly box features just harvested produce and mushrooms from Rhibafarms and farmer Mark Rhine in the San Tan Valley along with tasty specialty items from healthy-eating cafe Pomegranate Café in Ahwatukee, Arizona, owned by Cassie and Marlene Tolman since 2010.
Behind the scenes. To get ready to create the recipe, farmer Josh Sundberg personally delivered my POM BOX and I made a quick stop at Pomegranate Café in Ahwatukee to pick up goodies from Cassie Tolman.
Let’s take a look at the POM Box produce. So beautiful! Thanks Rhibafarms.
POM Rhibafarms BOX: 1.25.19
Let’s see…what is all that beautiful local Arizona produce…
POM BOX 1.25.19
RECIPE: Arizona Winter Greens & Hakurei Turnip Sauté with POM Sweet Chile Tamari Sauce
One simple way to enjoy the bounty of greens is a very quick sauté. Choose a few of your favorite greens, broccoli stalks, and delicate Japanese Hakurei turnips from your POM Box and create this quick and easy spicy sauté.
Veggie Saute: Getting set with the food.
SIMPLE INGREDIENTS
From the POM BOX
- 3-4 leaves of 3 different greens, sliced
- Red Cabbage, Red Mizuna, Collards
- 3-4 broccoli stalks
- 1 large Hakurei turnip, sliced
- 3 I’itoi onions, sliced
- 3-4 sprigs fresh cilantro
- ¼ cup POM Sweet Chile Tamari Sauce
Other Ingredients
- 2 tbsp extra virgin olive oil
- 2-3 garlic cloves, minced
- 1 tbsp white sesame seeds
SIMPLE STEPS
- Slice all produce.
Mindfully chop all the veggies.
- Pre-heat sauté pan to medium.
- Add 2 tbsp olive oil to coat bottom of pan.
- Place onions in pan and gently sauté for 3 minutes.
- Add garlic to pan. Gently sauté for 30 seconds.
- Add turnips to pan, drizzle with about 3 tbsp tamari sauce and sauté for 2 minutes.
- Add broccoli stalks to pan, drizzle with 1 tbsp tamari sauce. Sauté for 4 minutes.
- Add greens to pan, drizzle with sauce, and sauté for 3 minutes.
Take a quick look at the sauté sizzle video…one of my favorite cooking sounds…
https://experiencenutrition.com/wp-content/uploads/2019/01/IMG_1139.mov
Ready to plate with the Greens Saute and Turmeric Quinoa.
- Plate with greens, fresh cilantro, white sesame seeds, and enjoy with Turmeric Quinoa.
Winter Greens Saute. Take time to mindfully plate.
Quick Turmeric Quinoa
Make a batch of quinoa as a side for your sautéed greens. Be sure to add black pepper with the turmeric to enhance the bio-availability of the nutrients in the turmeric.
SIMPLE INGREDIENTS
- 1 cup quinoa, rinsed
- 1 tbsp turmeric powder
- ¼ tsp black pepper
- 2 cups water
Quinoa. Turmeric Powder. Black pepper. Plus, water.
SIMPLE STEPS
- Place all ingredients into a small pot
- Bring to a boil.
- Lower to simmer.
- Simmer for about 12-15 minutes, until all liquid is absorbed.
- Rest the quinoa for 10 minutes.
- Fluff the edges of the quinoa. Rest for another 10 minutes.
- Enjoy the quinoa with sautéed greens.
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
Interested in the POM Rhibafarms BOX. You can purchase it right here.
COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA
Thanks to Natural Awakenings AZ magazine for featuring my Plant-Based Chocolate Pie on the cover and Plant-Based Dessert recipes in the January 2019 issue.
Join our Simple Daily Plant-Based Eating Tips Facebook Page
PUBLIC COOKING CLASSES AT THE MARICOPA COUNTY LIBRARIES
I’m honored have been leading hands-on cooking and yoga classes with the Maricopa County Library District since 2016. For the Winter Reading Program, the class focuses on Mediterranean Plant-Based Culinary. We’ll be preparing Hempseed Tabouli, Olive Tapenade, and Herbal Hummus. Classes are Free to the Public. Call the libraries directly to make your reservation.
- Thursday, February 7, 2019, 10:00-11:30am: El Mirage Branch Library
- Tuesday, March 19, 2019, 5:00-6:30pm: Litchfield Park Brand Library