Tag: roots and greens

  • Experience Nutrition: The Farm at South Mountain CSA Recipe 56: Roasted Beet & Turnip Bowl

    Experience Nutrition: The Farm at South Mountain CSA Recipe 56: Roasted Beet & Turnip Bowl

    Happy to share with you this week’s recipe video for the Winter 2020 CSA at The Farm at South Mountain, right in my neighborhood in Phoenix, Arizona.

    The recipe was inspired by the beautiful beets, scarlet queen turnips, and rosemary. And, of course, the pecans that grow right at The Farm.

    Enjoy this video of the Roasted Beet & Turnip Bowl, and use it as a guide to create your own Roots Bowl with beets, turnips, tossed salad greens, and a few of your favorite salad extras, such as cashew cream, figs, and blackberries for a fresh Winter dish.

    Steps to Prepare the Dish

    1. Roast the beets and turnips with the quick roast method.
    2. Prepare the Simple Cashew Cream.
    3. Crack the pecans.
    4. Make the simple acid, fat, salt salad dressing and toss with the greens.
    5. Mindfully plate the roasted roots, salad greens, pecans, Cashew Cream, and your favorite extras.

    Enjoy Cooking!!!!

    Recipe intuitively created by Melanie Albert, Founder & CEO of Experience Nutrition, Award-winning cookbook author, creator of the Plant-Based Food Art Movement. Leader in wellness, integrative nutrition, and culinary for 15 years.

     

  • Experience Nutrition: “Stay-at-Home” Quick Roots & Greens Sauté. Featuring The Farm at South Mountain Spring CSA

    Experience Nutrition: “Stay-at-Home” Quick Roots & Greens Sauté. Featuring The Farm at South Mountain Spring CSA

    Since October 2018, I have had the honor to create weekly recipes for the CSA (Community Supported Agriculture) at The Farm at South Mountain, an urban farm less than a mile from my home. To date, I’ve intuitively created 47 recipes for the members of the CSA. Each Friday, I pick up the incredible just-harvested CSA produce and herbs at The Farm from lead farmer Billy Anthony, and then come home and create a recipe for the Saturday morning CSA bags.

    Cooking at Home. Right now, while more and more people are cooking at home with the Coronavirus “stay-at-home” I’m finding it even more important to share my recipes to more and more people, beyond the CSA members.

    For those of you who are cooking at home, I invite you to use this recipe as a guide to sauté a simple, tasty roots and greens dish. Use whatever roots (radishes, turnips, beets, carrots) and greens (kale, collards, dandelion greens) your local farmers are growing. And, for citrus, feel free to use a lemon, orange, or grapefruit.

    For the CSA members, I hope you enjoy creating this recipe with the beautiful local Arizona produce in your CSA.

    • Citrus: Grapefruit, lemons
    • Roots: Beets, Turnips, Mixed Radishes
    • Greens: Sugar Snap Peas, Braising Greens, Gem Head Lettuce
    • Farm Salad Bag with Glacier Lettuce
    • Mint
    • Eggs

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    Please share your culinary creations with us on Instagram @nutritionauthor @thefarmatsouthmountain.


    Honestly, it was a little emotional picking up my CSA at The Farm on Friday, March 27, 2020. Here’s a glimpse.


    Roots & Greens Sauté Recipe

    Thanks to Lead Farmer Billy Anthony of the Soil & Seed Garden for growing such beautiful, tasty produce for our community. We appreciate your dedication, especially while we are Coronavirus social distancing.

    Make this simple sauté with roots, greens, and the lemon from your CSA, along with an onion.

    SIMPLE INGREDIENTS

    • 1 medium purple daikon or another radish
    • 1 medium turnip
    • 3-4 stems kale
    • ½ cup sugar snap peas
    • 5-7 stems dandelion greens (from Farm Salad Bag)
    • ½ white or red onion, or 2 green onions, sliced (not in CSA)
    • 1 lemon, ½ juiced and zested
    • 2 tbsp extra virgin olive oil
    • Pinch sea salt
    • Garnish: Few mint leaves

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    SIMPLE STEPS

    Mise en Place (Everything into place)

    • Thinly slice radish and turnip with mandoline or knife.
    • Pull center stems out of kale and tear leaves into bite-size pieces.
    • Slice onions into moon-shapes.
    • Zest the lemon.

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    Cook

    • Pre-heat sauté pan on medium heat on stovetop.
    • Once the pan is warm, place onions in pan, sauté until soft, for about 3 minutes, stirring frequently.
    • Add sliced radish and turnip to the pan.
    • Drizzle sea salt, lemon juice, and lemon zest onto the radish and turnip.

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    • Sauté for 4-5 minutes, stirring frequently.
    • Move radishes and turnips to the middle of the pan.
    • Add snap peas, kale, and dandelion greens to the edges of the pan to cook with the olive oil.

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    • Drizzle a pinch of sea salt onto the green veggies.
    • Cook for about 4-5 minutes, stirring frequently.

    Plate

    • Plate the roots, greens, and sugar snap peas onto the plate.
    • Garnish with mint.

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    More Plant-Based Cooking Recipes. I look forward to sharing additional recipes and ideas with you, while we area all “at home” during the Coronavirus. Please check back, as I’m also shooting some simple cooking videos for my Experience Nutrition YouTube Channel. 


    Sedona Cooking Retreats. A few people have been asking about the 2020 Sedona Plant-Based Cooking Retreats. We have not yet cancelled the June 12-15, 2020 retreat, and at this point I’m pretty sure we will hold the September 18-21, 2020 retreat.  Let me know (Mel@MelanieAlbert.com) if you are interested in either retreat, and I will keep in touch with you.  Just fyi, link to the retreat information.

    By Melanie Albert, Founder & CEO Experience Nutrition, LLC in Phoenix, Arizona. Plant-Based Farm-to-Table Leader, award-winning cookbook author, speaker, corporate wellness, team building and retreat leader.

     

  • A New View of Healthy Eating: Healthy Recipes by Melanie Albert: More Roasted Roots:  Roast Roots & Roots Greens Tops

    A New View of Healthy Eating: Healthy Recipes by Melanie Albert: More Roasted Roots: Roast Roots & Roots Greens Tops

    by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC

    Within my home-cooking, cooking classes, cookbook, and recipe blogs, one of my key philosophies is learning some simple culinary techniques and then using the techniques to cook all kinds of veggies. For those of you who know me from classes, Facebook, and my blog, you are aware that I love roasting veggies.

    Roasting is simple and the cooking process caramelizes the veggies keeping them crisp on the outside and moist on the inside. The flavor is always delicious and roasting can be used in any season with basically any veggies our farmers grow.

    Today I roasted veggies that I purchased on Saturday at this week’s Gilbert Farmers Market from a few of our amazing local organic farmers: Steadfast Farms, Blue Sky Farms, Abby Lee Farms, and Crooked Sky Farms. Plus, I still had a few turnips from The Farm at South Mountain. I was especially happy to also cook beans from Crooked Sky Farms for the first time.

    And, I had fun experimenting with roasting a few roots – carrots and radishes – with the whole veggie. I roasted the roots and the greens and they were so beautiful. Definitely food art!

    Simple Ingredients

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    • Sweet potatoes (Crooked Sky Farm)
    • Carrots (Blue Sky Organic Farm)
    • Radishes (Steadfast Farm)
    • Tomatoes (Abby Lee Farms)
    • Broccoli (Blue Sky Farm)
    • Turnips & Breakfast Radish (The Farm at South Mountain)
    • Black Beans (Crooked Sky Farm)
    • Quinoa
    • Organic extra virgin olive oil
    • Dry seasoning (Today Penzeys Fox Point (salt, shallots, chives, garlic, onion, green peppercorns)

     

    Simple Steps

    • Pre-heat oven to 375 degrees Fahrenheit.
    • Slice veggies into equal-sized pieces.

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    • Coat veggies with olive oil and seasonings.

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    • Place veggies flat side down on parchment-lined flat sheet pan.

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    • Cook for 15 minutes.
    • Flip.
    • Cook another 12-15 minutes.

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    • Plate with quinoa and black beans.
    • Enjoy!

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    I have just started a new Facebook Group: Simple Plant-Based Daily Eating Tips with Melanie Albert. Please come over and join in the conversation.

    Interested in learning more plant-based culinary skills, Melanie’s book includes 84 simple culinary techniques.

     

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