Caprese Salad

Caprese SaladFresh, Simple, Beautiful and delicious!

Recipe

2 pounds fresh tomatoes, sliced

1 loaf soft mozzarella cheese, sliced

1 bunch fresh basil leaves

olive oil

balsamic vinegar

kosher sea salt and fresh ground pepper

Arrange the tomato, basil and cheese in rows as shown above.  Drizzle olive oil and vinegar lightly over the rows and sprinkle with salt and pepper.

Roasted Root Vegetables with Rosemary and Chicken

Roasted Vegetables with Rosemary and ChickenThis one pan meal is wonderful and very simple to make!

Recipe

Olive oil

Kosher salt and fresh ground pepper

1 large butternut squash, peeled and chopped into bite size pieces

2  sweet potatoes, peeled and chopped

4 medium beets, peeled and chopped

4 carrots, peeled and chopped

4-6 Yukon gold potatoes, washed and chopped

2-4 organic chicken breasts

2 tablespoons chopped fresh rosemary

Place vegetables and chicken on a jelly roll pan.  Drizzle olive oil and sprinkle rosemary, salt and pepper over the veggies and chicken.  Toss lightly so everything is coated.  Roast in oven at 350 degrees for 50-60 minutes until veggies are tender and chicken is done.  Serve warm.

 

Spinach, Pesto Pea Salad

Spinach, Pesto Pea SaladThis simple salad is to die for!  It’s flavor is out of this world good!  How can it not be when the dressing is all basil pesto?

Recipe

8 cups fresh spinach

1 cup chopped almonds

1/2 cup fresh Parmesan

2 cups frozen peas, thawed

1-2 cups fresh basil, homemade recipe here

Mix all ingredients except for the pesto in a large serving bowl.  Mix in the pesto just before serving.

 

Chicken Salad with Fresh Tarragon and Grapes

Chicken VeroniqueThis salad is good on bread or rolls for a sandwich or simply on greens.  The fresh tarragon gives this dish a fabulous flavor with a yummy crunch from the grapes and celery!

Recipe

4 chicken breasts, bone in, skin on
good olive oil
kosher salt and pepper
Rub chicken with olive oil, salt and pepper.  Roast in a 350 degree oven for 40-50 minutes until done.  Let cool slightly and then chop into bite size pieces.
In the meantime, mix together in a large bowl:
1/2 cup good mayo
1 1/2 tablespoons fresh chopped tarragon
1 cup celery, diced small
1 cup green or red grapes, cut in half
Add the chicken, mix until the chicken is coated in the sauce and chill for 4-24 hours before serving.

Quinoa Tabbouleh

Quinoa TabboulehSpring is in the air and those cold hardy herbs like mint and parsley are waking up from their winter’s sleep!  This salad pulls those herbs from the garden to your table and is so delicious and satisfying!  I love the sweetness from the cucumber and mint and the tang from the tomatoes and lemon!  Great for lunch or a side for entertaining!

Recipe

1 cup quinoa

2 cups water

1/4 cup fresh lemon juice

1/4 cup olive oil

1 teaspoon kosher sea salt

1 teaspoon freshly ground black pepper

1 English cucumber, chopped

2 cups cherry tomatoes cut in half

1 cup chopped scallions (about one bunch)

1 cup chopped fresh mint leaves

1 cup chopped fresh parsley

Cook the quinoa and water over the stove top or in a rice cooker.  If using a stove top bring to a boil and then cover and allow to simmer until cooked through.  Chop all herbs and veggies and place in serving bowl.  While still hot add the oil, lemon juice, salt and pepper to the quinoa.  Once the quinoa has cooled, but is still warm add it to the veggie/herb mix and combine.  Allow to sit for a few hours in the fridge before serving so the flavors can improve.  Enjoy!

Starting Seeds Indoors

Seed StandSeed starting at home can be fun, inexpensive and educational!   There are a few pieces of equipment that are needed to get started.  After the first initial purchase it’s all pennies from there!  There are many ways to start seeds indoors and lots of products to choose from.  But, I like to think I found the most economical way to do it!  A friend of mine introduced me to soil blockers!  Pictures of these soil blockers of all sizes can be found at this website here

Helping to start seeds indoorsIn this picture my daughter is using a soil blocker to stamp the soil into blocks for planting. We use a 2-inch soil blocker.  This makes it easy to plant directly into the ground when the seedlings are ready in 6 weeks!

In addition to the soil blocker, you will need simple black plastic trays without holes in the bottom that come with lids.

Light Structure ChainYou will also need a stand to hang lights and to place trays onto.  I think a simple wire rack is perfect for hanging the light structures without having to buy extra long chains.  The lights that I use are T-8 florescent lights.  Many people will tell you to use full spectrum lights but it isn’t really necessary and not as cost effective.  I can fit 3 light structures with 2 bulbs for each structure onto my stand of four shelves.  The total cost for my set up was around $100.  I love my shelf because I can fit 6 trays with 28+ plants in each.  That’s a lot of plants!

Soil BlocksHere is a closer look at the soil blocks.

To prepare the soil, mix warm water with good potting soil in a large bowl or rectangular tub until it comes to an oatmeal consistency.  Press the soil blocker into the soil until it has compacted into the stamper and then stamp into a black tray.  Place 2-3 seeds inside the hole provided by the soil blocker or if using small pots poke holes into moistened soil.  Cover gently and add a clear plastic cover or plastic wrap so the moisture stays within the container.  You want to create a small green house for the seeds to germinate.

Covered Soil BlocksNotice the tray above has some condensation built up on the walls.  This is a good thing!  You want the moisture to stay within the container so the seeds never dry out, otherwise they won’t germinate!  Place in a warm sunny window or warm room.  Electric heating mats are a great option as well!  I prop mine up over heater vents in rooms that aren’t used as much.  The seeds don’t necessarily need light to germinate, only warmth and water.

Germinated SeedsOnce most of the seeds have germinated get them under lights as soon as possible.  The lights need to be placed 1-inch directly above the lights to ensure strong leaves and stems.  This keeps the plants from getting leggy.

Seedlings Under LightsAs you keep your plants under lights, it is important to keep in mind a few tips:

-Keep lights over seedlings 1-2 inches at all times

-Water the tray for the soil blocks to absorb moisture form the bottom up

-Water the trays only when the tops of the soil blocks have dried out. Over watering can cause fungus and disease growth.

-Keep the lights on the plants for 12-14 hours every day with a minimum of 8 hours of darkness.

-Fertilize plants every 2-3 weeks with a good organic fertilizer product.

-Allow an oscillating fan to blow onto the plants occasionally to strengthen the root systems and prevent fungus growth.  This also helps with the hardening process before transplanting outside.

-Just before transplanting outside it is important to continue the hardening process.  Place your tray of plants outside everyday for an hour building the exposure of time over a week until ready to stay outside.

Seed Starting Dates

Cold Crops

Celery, Broccoli, Leeks, Green Onions, Perennial Herbs, Spinach, Swiss Chard, Kale, Cabbage, Peas and Lettuce can all be started and set under lights within the first 2 weeks in February.  I personally only start Broccoli and Celery and directly seed the others in the ground around the first week of March.

Root crops should be directly seeded into the ground.

Warm Crops

I start Tomatoes, Peppers, Basil, Stevia and Eggplant under lights around the first of March.  This may seem early, however, I transplant all my warm crops under walls o water mid April.  Just remember, you want to start most seeds 6 weeks before you put them outside.  So if you aren’t planning on using walls o water then you would start them the first of April.  All other warm crops are best directly seeded into the ground after the last frost date.  Enjoy starting your seeds this year and let me know how it turns out for you!  Happy Gardening!

 

 

 

 

 

 

 

Crock-pot Vegetable Lentil Soup

Crock-pot Vegetable Lentil SoupI love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden.  This vegetarian soup is hearty and filling.  Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard.  Cook on low for 6-8 hours or high for 4-5 hours.  Add the Swiss chard at the very end just before serving and stir to heat through.  Add salt and pepper to taste.   Serve with warm homemade bread and green salad.

 

Spaghetti Squash Mash with Basil and Mozzarella

Spaghetti Squash Mash with Basil and MozerrellaI wasn’t a fan of squash growing up as a kid, but over time I have learned to love squash prepared certain ways.  This is one that I salivate over!  It’s so good and very simple to make!

Recipe

Roasted Spaghetti Squash

Cut a large spaghetti squash in half and fill the cavities with 8 garlic cloves and 2 tablespoons butter.  Drizzle with olive oil and cover with foil.  Bake in the oven at 400 degrees for 45-60 minutes until squash is soft.

Scrape out the squash into a bowl and add 1/2 cup chopped fresh basil or 1/4 cup basil pesto.  Add 1 cup shredded mozzarella, salt and pepper to taste and mix well.  Serve warm with fresh tomatoes.

Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard Dressing

Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard DressingThis dish makes a savory mouthwatering  vegan side or full lunch.  It’s a great way to use up all those veggies from the garden!  Be sure to cook your potatoes almost all the way through before adding the other ingredients!

Recipe

8-10 medium red potatoes, cleaned and diced small

2 cups green beans cut in half

1 onion, chopped finely

1 bunch parsley, chopped

Sea salt and freshly ground black pepper

2 tablespoons whole grain mustard

3 tablespoon good olive oil

In a hot, large cast iron pan (stainless steel will work too) heat some olive oil and add the potatoes.  Flip every few minutes to keep from burning (10-15minutes).  Once the potatoes are close to fully cooked add the onion, green beans and salt and pepper.  Cook for another 5-10 minutes, stirring occasionally to keep it from burning.  Mix together the olive oil and mustard and drizzle over potatoes while warm.  Serve warm.

Growing and Using Rosemary

Rosemary Plant

Rosemary is one of my most favorite herbs!  I love the smell and flavor in many sweet and savory dishes!  I throw it into loaves of bread, Sunday roast and even into stone fruit rustic pies!  Not only does rosemary have many culinary purposes, but it also has medicinal properties too!

Growing Rosemary

Rosemary doesn’t like really dry soil or really wet soil.  However it does do well with moist soil as it grows naturally in places close to the coast with a constant mist of water.  If you can keep the soil in between the extremes you will have success.  I like growing the variety of rosemary called “Arp”.  It is supposed to get through our cold Utah winters in the northern region.  I have had some plants die on me though so be sure to plant it next to a fence or house or boulder for added protection.  In dry winters it may need to be watered once a month.   Rosemary loves fertile soil and full sunlight, although it can tolerate some shade.  Rosemary will do well in a pot brought indoors during the winter if placed in a sunny window and misted with a spray bottle and an oscillating fan blown occasionally to prevent fungus growth.  If you already have a plant outside, try taking a root and stem cutting and planting in a pot to bring indoors.

 

Medicinal Uses

Rosemary has been used for centuries to help improve concentration and memory.

Eases headaches, including migraines.

Rosemary is a moderate stimulant because it enhances red blood cell uptake of oxygen increasing a persons energy.

It has anti-inflammatory properties that allow relief for joint arthritis pain and muscle pain.

It can be used fresh or dried as a good digestive aid to assimilate digestive fats and carbohydrates.

Try making a tea with rosemary and lemon thyme instead of coffee or soda to boost energy!

 

 

Infused Rosemary Oil

Solar Infused Rosemary Oil

Go to any grocery store that sells infused oils with all kinds of gourmet flavors and you may spend a pretty penny for a small bottle.  Try making your own!  It is so easy and inexpensive!  Rosemary among many other herbs like garlic, basil, sage, thyme and even lemon or orange peel infuse into olive oil very well.

Place herb in bottle and make sure the olive oil covers it completely.  Set in a sunny window seal for 2-4 weeks and then use it as dipping oil for a rustic loaf of bread.  You can also do this over the stove top if you need the oil sooner.  Just warm the oil on low heat for 30 minutes with your herb of choice.