Garden Veggie Bake

imageThere is nothing more gratifying than growing your own food. As a novice, every edible veggie I pluck makes me giddy. Yesterday was my first full day home after being away for the weekend so I ventured down to the jungle that is my back yard to harvest my goodies. I was yanking zucchini left and right and finally had a yellow squash ready for plucking. My heirloom tomatoes are cranking out in full force. I think I have had at least two a day, sometimes many more. Everything is better when it is fresh.

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So today I laid out my harvested goodies inspired to create something delicious I could eat on for a couple of days. I got to slicing and before I knew it my veggie bake was steaming in front of me.

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What you will need

4 summer squash ( I did 3 Zucchini and 1 Yellow Squash)
6 small heirloom tomatoes or a container or a small container of grape/sun gold tomatoes
5 fresh basil leaves
2 cloves of garlic
1-2 Tbsp of olive oil
Salt & pepper
1/4 Cup of shredded mozzarella cheese (optional)

Preheat your oven to 350 degrees. Lightly spray a 8×8 or 9×9 baking dish with coconut oil or olive oil.

Slice your squash into small chunks. If using grape, sun gold or cherry tomatoes slice into halves. If you are using a smaller heirloom you can slice into 2-3 pieces. Mince 2 cloves of garlic and chop 5 basil leaves. Throw all your ingredients in a mixing bowl and toss with olive oil. Season with salt and pepper. Move your mixture into your baking dish and pop into the oven uncovered for 25 minutes.

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When the 20 minutes is up you can add optional mozzarella cheese. Sprinkle over the veggies, cover with tin foil and bake for an additional 10 minutes or until the cheese is melted.

Enjoy!

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Taste of Summer Salad

This is the easiest salad you will ever make and the Lemon Dijon dressing is even easier. The key to making this salad delicious is choosing quality ingredients.  Vegetables taste better when the are fresh, bottom line.  So hit up … Continue reading

Delicious Gluten Free Quiche

quicheI love all things eggs, so when I came across this quiche recipe with a sweet potato crust I had to try it. Saturday night I summoned my partner in crime and the kitchen to help me test and taste.  It’s much more fun to cook when you are drinking wine with a pal while listening to “Buy U A Drank” radio. We have proven this over the past two years. This recipe was tested on a whim so we just used what we had.  Below is our spin on the quiche.

Ingredients

  • 2 medium sweet potatoes
  • olive oil
  • 1 bunch of spinach
  • 5 spring onions
  • 1 clove of garlic
  • 1/2 green bell pepper
  • 6 eggs
  • 1/4 cup of shredded garlic & herb grass fed cheddar

How to

  1. Preheat the oven to 400 degrees and spray/grease a casserole or pie dish with olive oil
  2. Thinly slice the sweet potatoes then place them at the bottom of the dish and around the edges, fill the gaps the best you can
  3. Bake in the oven for 15 minutes. When finished reduce heat to 375 degrees
  4. While the crust is baking saute the garlic, spring onions, spinach and bell pepper for about 10 minutes. Set aside
  5. Whisk together eggs and mix in 3/4 of the cheese then set aside
  6. When the crust is out and the oven is reduced to 375 degrees, mix together the sauteed vegetables and egg mixture
  7. Pour the mixture into the crust and bake for another 40 minutes
  8. Sprinkle your remaining cheese (and maybe some extra) on top. Don’t burn your tongue!

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Our quiche came out perfectly when cooked for 40 minutes.  We served the quiche with an ear of corn and roasted crispy asparagus. The sweet potato crust was way more flavorful than your basic quiche crust. It really made the dish.  The sweetness of the potatoes really balanced out the herb-y and savory egg mixture.  If you have left overs, it is still yummy the next day! Amanda heated her left overs up in the microwave the next day and I ate it cold, it’s tasty either way.  It’s really good with red wine, just try not to drink at breakfast.

This is a great post workout meal, especially if you are not much of a meat eater.  Eggs are packed with protein and amino acids, and you will stay full thanks to their omega 3-fatty acid content.  Did I mention all the vitamins found in yolks?  Give it a whirl, it’s cheap and easy!

In this recipe the spinach, asparagus and spring onion all came from From the Farmer Dc which you can learn more about on last week’s blog post! My grass fed cheddar cheese was picked up at Reston’s Smart Market.  If you have not been yet this year, I recommend you go.  They have a few new vendors (two of which who offer gluten free goodies) and the produce is great!

If you have an questions, leave a comment!

From the Farmer: DC’s Best Farmers’ Market Delivered

Doc1A couple of weeks ago one of my clients told me about a new service she had subscribed to which delivered fresh, local produce to her door step once a week.  As a rabbit with a busy schedule, I knew it was something I would have to try.  Not only is From The Farmer convenient and sustainable, but it reasonably priced!  I signed up to receive half a bushel per week, which cost me $35.   The delivery is dropped off on your front stoop between 12 am and 7 am.   This morning I was welcomed by a insulated bag full of delicious local produce as I stepped out for my morning run at 6:15 am.  Here is what I got in my delivery:

• Pink Lady and Fuji Apples
• Asparagus
• Bunched Beets with Tops
• Spinach
• Asian Mustard Mix
• Spring Scallions
• French Breakfast Radishes

The great news is, a half bushel is more than enough to get me through the week.  I will definitely have plenty of greens for salads, sautes and green smoothies.  I love that this service provides where each piece of produce comes from along with suggested recipes (in e-mail form).  This will definitely help me mix up my diet, pulling me from my kale and sweet potato rut.  Below is an example of the preview e-mail I received three days prior to the delivery.

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While you do not choose the produce you receive, you can go in and modify your order 48 hours prior to delivery. If there is an item you do not particularly like, swap it out for something else available.  I personally love the variety offered and the opportunity to mix up my diet.  The company delivers to the DC and Baltimore Metro areas.  I live in Reston and was excited to see they deliver to my neighborhood.  Below is a photo collage of my morning delivery:

image (3)I unzipped the bag to find it packed full of fragrant, colorful fruits and veggies.  Bright pink radishes, yellow and red apples, deep burgundy beets and vibrant greens!  If you don’t need a delivery, there is no charge to you to skip a week.  You are billed at the end of each month after all your deliveries are tallied.  There is no fee to join or to cut off the deliveries.  This is a commitment free way to try a new avenue for receiving your weekly produce. It doesn’t hurt that the produce you receive is local and much more nutrient dense than anything you will find at a supermarket.

If you are in the DC or Baltimore area, sign up to receive your produce basket.  If you have a family to feed, order a bushel or two! You can even throw in a loaf of bread.

http://fromthefarmerdc.com/

From the Farmer LLC is a weekly farm-to-consumer delivery company with an emphasis on fresh, high-quality, local produce and an added dedication to connecting farmers with their consumers.