By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to enjoy the beautiful food grown by urban farmer Billy Anthony at The Farm at South Mountain in Phoenix, Arizona, and to create delicious dishes with Soil & Seed Garden CSA (Community Supported Agriculture).
Twelve years ago when I was studying at the Institute for Integrative Nutrition in New York, I can honestly say that I did not cook, or even eat greens, like kale, arugula, or collards. Today, I eat them a few times a week and prepare them different ways. Sometimes raw and sometimes cooked. Hope you enjoy this new greens creation, inspired by the Shungiku (chrysanthemum greens) and fresh cilantro.
Let’s take a look at the beauty of The Farm at South Mountain this Winter week in Phoenix, Arizona.
Now, let’s take a look at The Farm’s Winter CSA (Community Supported Agriculture).
Fragrant Winter Greens Gremolata Recipe
In awe of the beauty and aromatherapy of the greens and cilantro grown by urban farmer Billy Anthony at the Soil & Seed Garden. With a fresh ruby grapefruit dressing, unique gremolata is a perfect accent to roasted veggies.
From the Soil & Seed Garden
- 3-4 stems Shungiku (chrysanthemum greens)
- 3-4 stems Minutina
- 3-4 stems Spigarello Greens
- 3-4 stems Roquette Arugula
- Small bunch fresh cilantro
- ½ Ruby Grapefruit, juiced (about 1/8 cup) and zested
- ½ Lemon, juiced (about 1/8 cup) and zested
- ½ cup organic extra virgin olive oil
- ¼ cup pecans
- 2-3 garlic cloves
- Pinch sea salt
- Rough chop all of the greens into bite-sized pieces.
Ruby Grapefruit Dressing
- Zest ruby grapefruit & lemon.
- Squeeze grapefruit and lemon juice into 8 oz Mason jar. Approximately ¼ cup of juice.
- Add twice as much olive oil as the citrus juice. Approximately ½ cup.
- Shake jar.
- Taste and adjust. Add more olive oil, grapefruit or lemon juice for your taste preference.
- Add pinch of sea salt. Shake.
- Place all ingredients into a medium bowl.
- Add dressing.
- Gently toss.
- Serve with roasted local veggies, such as broccoli, cauliflower, cabbage, carrots, beets, and sweet potatoes.
Purchase Melanie Albert’s award-winning cookbook, “A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods”
COOKING CLASSES AT THE FARM AT SOUTH MOUNTAIN IN PHOENIX, ARIZONA
Purchase Tickets for Spring Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, March 3, 2019, 10:30am-1pm
Purchase Tickets for Raw Farm-to-Table Plant-Based Intuitive Cooking with Melanie Albert and Soil & Seed Garden Farmer Billy Anthony. The Farm at South Mountain, Phoenix, Arizona, Sunday, April 7, 2019, 10:30am-1pm
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.