By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
Each week I have the incredible opportunity to intuitively create recipes with the beautiful food so passionately grown by urban farmer Billy Anthony in the Soil & Seed Garden at The Farm at South Mountain in Phoenix, Arizona.
This week I decided to experiment with hummus and the Soil & Seed Garden’s Chrysanthemum Greens and Onion Dill, enjoyed with Roasted Diplomat Broccoli and Radishes.
Let’s take a look at the Winter CSA in March 2019
The Farm at South Mountain Soil & Seed Garden CSA, March 2019
Especially inspired by the Chrysanthemum Greens and Onion Chives
Green & Red inspiration for this week’s intuitive dish.
Winter Farm-to-Table Hummus and Roasted Veggies Recipe
GREEN HUMMUS RECIPE
Simple Ingredients
- 2 cups cooked chickpeas (garbanzo beans)
- ⅓ cup chickpea water
- 3 tbsp tahini (sesame seed paste or sesame seeds)
- 2 tbsp fresh grapefruit juice (or lemon juice)
- 3-4 stems Shungiki (Chrysanthemum Greens)
- 8-10 Onion Chives
- Pinch sea salt
- 2 tbsp organic extra virgin olive oil
Green Hummus Mise en Place
Simple Steps
- Place all ingredients (except olive oil, greens, and chives) into high-speed blender (such as Vitamix) or food processor.
- Blend until smooth.
- Add in the greens and chives, and blend.
Adding the Chrysanthemum Greens and Onion Dill to the base hummus.
- With food processor running, stream in olive oil.
- After the hummus has been blended, taste and add more of any of the ingredients to suit your taste.
ROASTED DIPLOMAT BROCCOLI & RADISHES RECIPE
Simple Ingredients from the Soil & Seed Garden
- 10-12 radishes, sliced
- 3-4 Diplomat Broccoli stalks, sliced
The Farm at South Mountain Soil & Seed Garden: Diplomat Broccoli. Radishes.
Other Simple Ingredients
- 2 tbsp organic extra virgin olive oil
- 1/2 tsp sea salt
Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice veggies into bite-sized pieces.
- In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
Lightly toss veggies in olive oil with a pinch of sea salt.
- Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
Mindfully place radishes and broccoli on parchment-lined flat sheet pan.
- Roast for 12 minutes.
- Flip veggies.
- Roast for another 12 minutes.
- Plate veggies with the hummus.
Mise en place for the Hummus. Broccoli. Radishes.
Mise en place (all ingredients in place) for the Green Hummus. Broccoli. Radishes.
The plating of the hummus…
Enjoy Green Hummus with Roasted Broccoli and Radishes for Snacktime.
INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE
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
Another look at the Mise en Place for the Green Hummus. Diplomat Broccoli. Radishes. Plus, Red Beet and Red Dragonfruit Hummus for plating.
Plating Mise en Place: Hummus. Diplomat Broccoli. Radishes.