As always, it is my honor to create recipes with the produce grown for the CSA (Community Supported Agriculture) by passionate farmer Billy Anthony at the Soil & Seed Garden, at The Farm at South Mountain in Phoenix, Arizona.
It is especially touching this week, during the Coronavirus Pandemic while we are all staying at home, and cooking more. And, in Arizona we are transitioning from the Spring to the Summer crops, so we still have roots, along with summer crops, such as zucchini. – Melanie Albert
When I picked up my CSA this week, The Farm felt very still and calm, in align with the quietness of our Earth…a little video capture:
For the CSA Members, the items in the May 9, 2020 CSA include:
- Beets
- Carrots
- Glacier Lettuce
- Salad Greens
- Zucchini
- Swiss Chard
- Grapefruit
- Lemon Basil, Mint
- Eggs
RECIPE: Roasted Roots & Fruit. Honey Grapefruit Dressing.
This week’s recipe was inspired by the peaches, and paired with beets, carrots, and grapefruit. Since grapefruits are still available, enjoy a simple dressing with a few extras: honey, mustard, and mint.
Serves 2
Roasted Roots & Fruit
Enjoy creating this dish, inspired by The Farm’s sweet fruit and roots: peaches, grapefruit, beets, and carrots.
SIMPLE INGREDIENTS
- 1 peach
- 1 grapefruit
- 1 golden beet
- 1 red beet
- 5-6 small carrots
- Not from The Farm CSA: ½ red onion
- 3 TBSP olive oil
- 1 TBSP honey
- Pinch sea salt
SIMPLE STEPS
- Pre-heat oven to 425 degrees F.
- Chop all veggies in small bite-size pieces.
- Veggie-by-veggie toss in olive oil and sea salt.
- Place veggies, spread apart on parchment-paper lined sheet pan.
- Place grapefruit and peaches on parchment-lined sheet pan. Drizzle with ¼ tsp of honey.
- Cook for 12 minutes.
- Flip the veggies and fruit.
- Cook another 10-12 minutes.
Honey Grapefruit Dressing
SIMPLE INGREDIENTS
- 2 TBSP grapefruit juice
- 1 ½ tsp honey
- 1 ½ tsp stone ground mustard
- 1 tsp red wine vinegar
- 3 TBSP extra virgin olive oil
- 6-8 mint leaves, rough chopped
- Pinch sea salt
SIMPLE STEPS
- Into bowl, place grapefruit juice, mustard, vinegar.
- Whisk until blended.
- Add olive oil.
Whisk until blended. - Add more acid (grapefruit juice) or fat (olive oil) to balance.
- Add sea salt. Whisk.
- Add honey. Whisk.
- Add mint. Whisk.
SIMPLE PLATING
- Mindfully plate.
- Place grapefruit slices on plate.
- Layer veggies and fruit on top of the grapefruit slices.
- Dressing Options: Drizzle dressing on top of the veggies. Or, when eating, use dressing as dipping sauce.
Plating Mise en Place…
Plating…
The beautiful, tasty Arizona Spring Roots & Fruit Dish
Stay in touch with us on www.facebook.com/ExperienceNutritionAZ and Instagram @experiencenturitionaz and tag us #experiencenutrition on your plant-based culinary creations.
We are now beginning to think about Plant-Based Farm-to-Table Experiences for Fall 2020…hands-on cooking, team building, catering. Please reach out to me to brainstorm ideas for your organization. Contact Melanie Albert at 602.615.2486 or Mel@MelanieAlbert.com
By Melanie Albert, Plant-Based Culinary Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.
So beautiful…one more view of the Arizona Roasted Roots & Fruit and our incredible sunset.
The beauty of nature…at The Farm.
