Experience Nutrition

Category: The Farm at South Mountain

Experience Nutrition: The Farm at South Mountain Fall CSA Recipe: Arizona Fall Green Pesto
by Melanie Albert, Plant-Based Intuitive Cooking Expert, Award-winning Cookbook Author, Founder & CEO Experience Nutrition
I’m honored to intuitively create recipes from the produce in The Farm at South Mountain CSA grown at the Soil & Seed Garden.

Farm-to-Table Intuitive Cooking. Each week, right after Lead Grower Billy Anthony and Grower Michael Schultz, have their ideas for the crops that they’ll be harvesting, they text the list to me and my creativity begins. With farm-to-table and intuitive cooking, we really do first see what’s available from our local farmers, then taking into account simple cooking techniques, begin to develop a recipe direction for the CSA.

Creativity Flows. After picking up the CSA at The Farm (less than a mile from my home) the creativity begins. First, I look at all the goodies. Then, I begin to organize the food to create the dish. this is when my creativity begins. Sometimes, or I should say, many times, there are produce which I have not previously prepared, and I get really excited.

Pesto Inspiration. This week, when I saw the green herbs and greens, I immediately decided to create a simple pesto. I was inspired by the combination of the aromatherapy of the lemon basil, the “good for us” omega-3 rich purslane (a weed that grows naturally here in Phoenix), and the sage (which I have never used in a pesto) as the base of the pesto.With the addition of a nut (almonds) for crunch, and an “acid, fat, salt” dressing, the pesto came to life in my mind.

Soil & Seed Garden, Fall Week 2 CSA. October 26, 2019

Enjoying our beautiful Phoenix evening at The Farm at South Mountain, while picking up the second week of the Fall CSA…

Now, the beauty of our Fall Week 2 CSA.

The Farm at South Mountain: Soil & Seed Garden: Fall 2019 Week 2 CSA: 10.26.19

The Greens and Herbs: Chard, Lavender, Lemon Basil, Purslane, Eggplant, Radishes.

The Soil & Seed Salad Box.

Fall CSA Week 2: 10.26.19
- Farm eggs
- French breakfast radish
- Soil & Seed Salad Box
- Ichiban eggplant
- Lemon basil
- Northern lights chard
- Autumn sage
- Goldbergs purslane
- Spanish eyes lavender
- Decorative pumpkin / gourd
Soil & Seed Garden Fall Green Pesto

A pesto is a quick, delicious dish to create with the Soil & Seed Garden fresh herbs and greens. This week’s pesto inspired by the lemon basil is perfect in a Chard Wrap. I’ll also use is as my “green sauce” in a Raw Deconstructed Lasagna.

Simple Ingredients
- 1 cup lemon basil leaves
- 1 cup purslane leaves, chopped
- 5-6 sage leaves
- ¼ cup almonds, rough chopped
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 2 tbsp olive oil
- Pinch sea salt
- Garnish: Radishes, Chard
Fall Green Pesto Mise en Place. Simple. Beautiful. Fresh.

Simple Steps
- Gather mise en place (get all ingredients organized)
All ingredients are ready for the Fall Green Pesto.
- Place lemon basil leaves, purslane, sage, almonds, lemon juice, and lemon zest into food processor.
All ingredients, except olive oil, into the food processor. Pulse 8-10 times.
- Pulse 8-10 times, until desired level of chunkiness
- Stream in olive oil and pulse a few more times.
- Enjoy on a raw cracker, wrapped in chard leaves, or with other dishes, such as a Raw Deconstructed Lasagna.
The simple, fresh Arizona Fall Green Pesto.

Enjoy the Fall Green Pesto as a wrap with the Northern Lights Chard.

Enjoy the Fall Green Pesto as a snack on a Raw Cracker (this one Pumpkin Seed Turmeric) with French Breakfast Radish.

Click here, if you missed the Soil & Seed Garden Fall CSA Week 1 Recipe

The Radish inspired salad with the radishes at the Soil & Seed Garden at The Farm at South Mountain.

FARM-TO-TABLE PLANT-BASED COOKING CLASSES AT THE FARM with Melanie Albert and Farm Operations Manager/ Lead Grower Billy Anthony

I am so honored to be leading hands-on intuitive cooking classes at The Farm at South Mountain for the 4^th year. For the classes this season, Lead Grower Billy and I will be walking the Soil & Seed Garden the week prior to each class to develop the food strategy for the classes. Billy will harvest the morning of the classes, and you’ll have the opportunity to intuitively prepare dishes, guided by Melanie.

November 3, 2019, 11am-1pm. Click to purchase tickets.

December 8, 2019, 11am-1pm. Click to purchase tickets.

SEDONA PLANT-BASED COOKING RETREAT: November 15-18, 2019

In September 2019, I hosted the first Sedona Plant-Based Cooking Retreat. Based on the life-changing retreat with incredible cooking, hiking in Sedona, and friendships, I decided to host the next retreat in November. Learn more on www.ExperienceNutrition.com/sedona-retreats/

Or, to answer your questions about the retreats, please feel free to contact me (Melanie Albert): 602.615.2486 or Mel@MelanieAlbert.com
October 25, 2019
Experience Nutrition: Farm-to-Table with The Farm at South Mountain: Green Hummus
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

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

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

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.
March 15, 2019
Experience Nutrition: Farm-to-Table Cooking with The Farm at South Mountain: Arizona Spring Flatbread
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.

Spring Farm-to-Table Flatbread

The beauty of the Soil & Seed Garden greens and “purple greens” were the inspiration for my weekly flatbread.

Let’s take a look at the Spring CSA

The Farm at South Mountain: CSA March 2019

SPRING FLATBREAD RECIPE STEPS

To prepare your Spring Farm-to-Table Flatbread, follow the following recipes to create a flatbread with your local seasonal ingredients. Please share your flatbread creations with us on www.facebook.com/NewViewHealthyEating or tag @nutritionauthor on Instagram.
- Roasted Veggies: Choose a few seasonal veggies, such as cauliflower, radishes, and tomatoes.
- Sauteed Greens & Purples: Choose a few of your favorites, such as arugula, spinach, or shungiku (chrysanthemum).
- Cashew Cream: Quick Plant-based sauce created with raw cashews.
- Quick Yeast-Free Flatbread: Quick flatbread that takes less time that yeast flatbread.
- Creation Video: Layering of veggies onto the flatbread.
- Final Flatbread: A look at the cooked flatbread with sauteed greens.
ROASTED VEGGIES RECIPE

Simple Ingredients from the Soil & Seed Garden
- 10-12 radishes, sliced
- 1 small head, cauliflower, sliced
Other Simple Ingredients
- 2-3 small tomatoes, sliced
- 3-4 mini sweet peppers
- 2-3 garlic cloves, minced
- 2-3 tbsp organic extra virgin olive oil
- 1 tsp sea salt
Ingredients Set for the Spring Flatbread and Sauteed Greens & Purples

Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice veggies into bite-sized pieces.
Mise en Place: Roasted Veggies
- In a bowl, gently coat veggies with olive oil and a pinch of sea salt.
Add olive oil and a pinch of salt to veggies prior to roasting.
- Place veggies on parchment-lined flat sheet pan, flat side down with veggies not touching.
Place veggies on parchment-lined flat sheet, with veggies not touching.
- Roast for 12 minutes.
- Flip veggies.
- Roast for another 12 minutes.
- Use veggies as flatbread toppings.
Roasted veggies are ready for the Spring flatbread.

SAUTEED GREENS AND PURPLES

Simple Ingredients from Soil & Seed Garden
- 2 cups of 3-4 greens from Soil & Seed Garden, such as Shungiku, Minutina, Purple Orach, Red Spinach
- 3-4 leaves, lemon verbena
- 1 tsp organic extra virgin olive oil
- 2-3 tbsp fresh grapefruit juice
- Pinch sea salt
Mise en place for sauteed greens: Red Spinach, Purple Orach, Shungiku (Chrysanthemum), Minutina.

Simple Steps
- Pre-heat medium sauté pan on medium.
- Add olive oil to pan.
- Add to pan, green colored greens, lemon verbena, pinch sea salt, and 1 tbsp grapefruit juice.
- Lightly toss the greens to cook for 2 minutes.
- Remove greens from pan.
- Follow same cooking steps for the purple greens.
Saute greens lightly and quickly with squeeze of fresh grapefruit juice and a pinch of sea salt.

Greens & Purples Sauteed for the Flatbread

The beauty of the greens and purples.

CASHEW CREAM

Simple Ingredients
- 1 cup raw cashews, soaked in water 2-4 hours
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- Pinch sea salt
- ¼ cup water, adjust for desired creaminess.
Simple Steps
- Pour all ingredients into a blender.
- Blend to desired smoothness.
EXPERIENCE NUTRITIONTM Yeast-Free Quick Flatbread

Simple Ingredients
- 1 ¼ cups sprouted spelt flour
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 1 ½ tbsp organic extra virgin olive oil (dough)
- ½ cup water
- 1 tbsp organic extra virgin olive oil (spread on dough prior to baking)
Mise en place set for the Yeast-free Quick Flatbread.

Simple Steps
- Place pizza stone into oven. Pre-heat oven to 390 degrees F. Pre-bake the stone for about 5 minutes.
- In large glass bowl, with a fork mix dry ingredients: flour, baking powder, salt.
Mix the sprouted spelt flour, baking power, and salt. Then add olive oil and water.
- Add 3/8 cup water and oil until dough forms a ball. Add additional water, as needed.
- Knead on a lightly floured surface for 3-4 minutes.
Kneed the dough for 3-4 minutes.
- Flatten out the dough on floured parchment-paper.
- With parchment paper on top of the dough, roll thinly with a rolling pin.
Roll out the flatbread with a rolling pin.
- Carefully move flatbread to pre-heated pizza stone.
- Spread 1 tbsp of olive oil onto the flatbread.
- Bake flatbread for 5 minutes.
- Remove stone from oven.
- Spread cashew cream on the top of the flatbread.
- Add veggies to the top of the flatbread.
- Cook for about 8 minutes.
- Garnish with edible flowers.
- Enjoy!
Mise en Place Spring Farm-to-Table Flatbread

Mise en place to prepare the Spring Flatbread.

Enjoy the Step-by-Step Video of Layering the ingredients on the flatbread.

Let’s take a look a the beautiful, tasty, local Arizona flatbread.

The beauty of the Spring Farm-to-Table Flatbread.

Mouthwatering…

Spring Farm-to-Table Flatbread. Sauteed Greens.

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

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

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

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.

Natural Awakenings Arizona, January 2019

Join our Simple Daily Plant-Based Eating Tips Facebook Page
March 10, 2019
Experience Nutrition: Behind the Scenes for The List TV Shoot

By Melanie Albert, Founder & CEO Experience Nutrition, Intuitive Cooking Expert, and Award-Winning Cookbook Author
As an entrepreneur, I am totally living my passion. Connecting with our local Arizona farmers and chef friends, and having so much fun every day enjoying real whole foods.

I am so humbled to be invited to appear on tv segments with The List TV Show, produced by Scripps, right here in Phoenix, Arizona, and aired in 41 markets across the USA.

In the recent February 2019 segment our focus was the HMR Diet, rated as the #1 weight loss diet by US News & World Report. Our angle was to create 3 different meals taking into account the 3 2 5 philosophy of HMR. That is, eat 3 Shakes a Day, 2 Entrees a Day, and 5 Servings of Veggies and Fruit a Day.

Pre-Production with the Producer

The producer, Olivia Schneider and I wanted all of the meals to be simple to prepare and in keeping with my plant-based focus. For the shake, we decided to make home-made cashew milk as the base for a raspberry smoothie. For the Entree we chose a Farm-to-Table Veggie Bowl with Brown Rice, and for the Veggies, it’s a colorful Farm-to-Table Roots and Greens Salad with a vibrant rainbow of veggies.

Farm-to-Table Just Harvested Produce for the Shoot

A few days prior the tv shoot — as soon as the recipes were approved –I reached out to my passionate urban farmer friend, Billy Anthony at The Farm at South Mountain. Billy supplied us with literally “just-harvested” produce for the shoot including all kinds of beautiful roots, greens, veggies, edible flowers, and even a floral arrangement.

A Quick Look at The Farm at South Mountain Soil & Seed Garden

Billy was kind enough to organize and label the produce, so the different types of unique veggies and greens would be perfectly clear. Even the edible flowers were labeled.

Thanks to Billy for the beautiful farm-to-table floral arrangement for our kitchen set.

Day Before the Shoot: Finalize the Recipes

A little more than 24 hours before the shoot, I started to intuitively decide which veggies would make sense with the two different veggie dishes: Roasted Farm-to-Table Veggie Bowl and Rainbow Salad. And, we finalized the recipes that we’d be filming.

Food for the Shoot

Incredibly beautiful just-harvested produce from the Soil & Seed Garden at The Farm at South Mountain.

Day of Shoot Food Pre-Production

The morning of the shoot started quite early, around 6am as I began to cook and prep food for the shoot, so we’d be ready with the final components of each of the dishes for on-camera. Just for fun, my pre-shoot cooking check-list.

Behind the scene out-takes from Pre-Prep

A video look at the pre-production prep for The List TV Shoot…all set for the Crew.

The Kitchen Set

Right at 1pm, when I had just finished cooking and organizing the pre-prep food, the crew arrived and set up my kitchen for the shoot.

We all loved the edible flowers. Thanks so much to urban farmer, Billy Anthony at The Farm at South Mountain.

On Set: The Make your Own Shake: Raspberry Goji Berry Cashew Milk Smoothie

On Set: The Farm-to-Table Roasted Veggie Bowl

On Set: The Beautiful Farm-to-Table Roots & Greens Salad

The beautiful dishes we created, with plating by The List TV Show Co-Host Segun Oduolowu.

Now, lets’ take a look at the beautiful dishes we creating during the shoot. During the segment, I guided The List co-host Segun Oduolowu to plate the dishes. Thanks again to urban farmer, Billy Anthony for the beautiful food grown at the Soil & Seed Garden at The Farm at South Mountain. Thanks so much to The List for the opportunity to work together to bring these “create your own dishes” to your viewers.

Please join the Experience Nutrition Blog and come back for the step-by-step photos of the creating of the recipes created in for this tv segment with The List.

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

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

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

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.

Natural Awakenings Arizona, January 2019

Join our Simple Daily Plant-Based Eating Tips Facebook Page

February 28, 2019
Experience Nutrition: Farm-to-Table Cooking with The Farm at South Mountain: 15 Arizona Greens & 1 Green Drink
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.

During the last few weeks, Billy has been growing and we’ve been enjoying so many different greens. What I love about the greens is that they are so beautiful with so many various shapes, sizes, textures, and colors. And, they offer different flavors. Some more mild. Some very spicy. Plus, we can enjoy greens raw in salads and beverages, lightly sautéed in a side dish, and even as dehydrated chips. Think kale chips.

Oh my…the wide variety of greens grown at The Farm’s Soil & Seed Garden this 2019 Fall / Winter Season.
1. Borage greens
2. Broccoli greens
3. Cauliflower greens
4. Collard greens
5. Hon tsai tai
6. Kale
7. Minutina
8. Mizuna
9. Mustard Greens
10. Rainbow Chard
11. Red Pac Choy
12. Roquette Arugula
13. Shungiku (chrysanthemum)
14. Spigarello
15. Tatsoi
Let’s take a look at Soil & Seed Garden. Always beautiful. And, one of my favorite places to pause and enjoy nature…right in my neighborhood.

And, the beauty of edible flowers…

Broccoli Kale Orange Green Drink Recipe

This week I decided to try something different with the greens. A Green Drink, featuring the kale, sprouting broccoli, and fresh mint grown at the Soil & Seed Garden by urban gardener Billy Anthony.

SIMPLE INGREDIENTS

From the Soil & Seed Garden
- 1 cup kale leaves
- 1 cup sprouting broccoli
- 2 small oranges, peeled
- 3 sprigs fresh mint
Other Ingredients
- 2 cups coconut water
- 1 banana, cut and frozen
SIMPLE STEPS
- Place kale, broccoli, and coconut water into high speed blender and blend for about a minute.
- Add oranges and mint. Blend for a minute.
- Add bananas and blend another minute.
- Enjoy as a refreshing breakfast or snack.
Garnish with a few sprigs of broccoli, mint, and edible flowers…Enjoy!

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

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

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.

Natural Awakenings Arizona, January 2019

Join our Simple Daily Plant-Based Eating Tips Facebook Page

INTERESTED IN PLANT-BASED COOKING RETREAT IN SEDONA, September 13-16, 2019. CLICK TO LEARN MORE
February 25, 2019
Experience Nutrition: Farm-to-Table Cooking with The Farm at South Mountain: Fragrant Winter Greens Gremolata Recipe
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.

Poppies at The Farm at South Mountain…breathe in the beauty.

Now, let’s take a look at The Farm’s Winter CSA (Community Supported Agriculture).

Winter CSA Soil & Seed Garden at The Farm at South Mountain, Phoenix, Arizona. So many amazing greens.

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.

Greens all set for the Fragrant Gremolata: Chrysanthemum, Minutina, Spigarella, Arugula, Cilantro.

SIMPLE INGREDIENTS

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
Other Ingredients
- 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
SIMPLE STEPS
- 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.
Gremolata
- Place all ingredients into a medium bowl.
- Add dressing.
- Gently toss.
Gremolata Mise en Place.

Gremolata ready to toss.
- Serve with roasted local veggies, such as broccoli, cauliflower, cabbage, carrots, beets, and sweet potatoes.
Local Arizona roasted veggies to enjoy with the Fragrant Gremolata.

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Arizona Winter Fragrant Greens Gremolata. Roasted Veggies.

Enjoy Roasted Veggies and Gremolata.

Enjoy!

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

Purchase Tickets for Farm-to-Table Kids Food Art Cooking at The Farm at South Mountain with Melanie Albert, Sunday, March 24, 2019, 11am-noon

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.

Natural Awakenings Arizona, January 2019

Natural Awakenings Arizona, January 2019. Start the New Year Off Right

Join our Simple Daily Plant-Based Eating Tips Facebook Page
February 12, 2019