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Better than Restaurant Salsa

9/5/2016

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Canning salsa is a process that it best enjoyed with a few friends, some background music, and an open schedule. Prepping the ingredients can take some time and effort, so good company, and a fun atmosphere are a must. I canned up a big batch of the salsa recipe listed below with some friends this weekend and it was the perfect way to spend a lazy labor day weekend.

This recipe requires that all of the salsa ingredients are roasted, which intensifies the flavor and makes for what we dubbed "Better Than Restaurant," salsa. The onions were slightly caramelized, the pepper blistered to perfection, and the roasted tomatoes perfectly sweet. This salsa, though a big labor intensive, is some of the best you can make at home. Grab some ingredients at this week's farmers market, call up your friends, and get cooking! 

Recipe: Better Than Restaurant Salsa

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Small batch: matches 3 cups
  • 8 to 12 tomatoes (approx. 2 lbs.)
  • 3-4 anaheim or bell peppers
  • 1-2 hot peppers (more for a hotter salsa) (weight of the combined Anaheim and jalapeno peppers should be approx. 1/2 lb.)
  • 1 medium onion
  • 4-6 garlic cloves  
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon dried Mexican oregano (or regular oregano)
  • 1-1/2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 2 t. ground black pepper
  • 1/4 cup lime juice 
  • 1/4 cup cider vinegar (may reduce or omit for less tartness, or substitute additional lime juice)
Big Batch: makes 8-10 pints 
  • 8 lbs. (approx. 32-40) tomatoes 
  • 2 lbs. peppers (approx. 12 Anaheims plus 4 jalapenos is a good combo of flavor & heat, weigh and adjust quantity to equal 2 lbs.)
  • 4 medium onions
  • 8-12 garlic cloves
  • 1 cup fresh cilantro leaves
  • 1 tablespoon + 1 teaspoon dried Mexican oregano (or regular oregano)
  • 2 tablespoons ground cumin
  • 2 tablespoons + 2 teaspoons kosher salt
  • 2 tablespoons + 2 teaspoons ground black pepper
  • 1 cup bottled lime juice (for canning safety, don't use fresh)
  • 1 cup cider vinegar (or substitute additional bottled lime/lemon juice for vinegar)
Directions
  • Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet, place tomatoes cut side down, peppers, quartered onion, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened. 
  • Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa).
  • Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, add those, too. Note: if all ingredients won't fit in your food processor, consider blending the tomatoes separate with an immersion blender if you have it, in the pot you are using for the final salsa. Blending the tomatoes separate allowed me to keep the peppers and onion a big chunky, and the tomatoes more saucy, for a perfectly textured salsa.
  • For small batch: Put salsa in fridge for at least 4 hours; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used. May be frozen.
  • For big batch: Bring salsa to boil on stove top; reduce heat and simmer uncovered for 15 minutes. Add to hot sterilized jars leaving 1/2" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours.  



Recipe adapted from:
http://www.theyummylife.com/recipes/182   www.theyummylife/recipes/180
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Featured Produce: Peaches!

8/15/2016

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August is National Peach Month and southern Illinois peaches are at their peak. ​The warm climate and sloping hills of southern Illinois are well suited for fruit growing. A hundred years ago, these hills were coverd with fruit trees, supplying Chicago with most of the fruit sold in stores. Today, a handful of those orchards remain, producing peaches for markets and wholesale. Our very own Mileur Orchard is owned an operated by third generation farmers. Mileur Orchard specializes in unique and early season varieties of peaches like donut peaches, white peaches and even nectarines. Mileur Orchard has dozens of varieties of peaches, try a basket each week and see which one you prefer. Once you find your favorite, head out to their store and grab a bushel. Frozen peaches are a great treat in winter!

Nutrition Fun Facts: Peaches are a good source of vitamin A, vitamin C, and fiber. Vitamin A and C act as antioxidants in the body by helping to prevent cell damage. Research currently suggests that antioxidants found in natural sources, such as fruits and vegetables, are more effective than those derived chemically (1).
 
Storage Tips: Peaches can easily bruise and should be handled with care. Do not squeeze peaches at the market to check for freshness, the orchard workers have already done that for you. If peaches are too firm to eat when you buy them, store in a brown paper bag at room temperature until the desired firmness is achieved. Placing unripe fruit in the refrigerator can cause a loss of flavor, texture, and moisture. When peaches are ripe, wash in water and rub of “fuzz,” if desired. Store ripe peaches in a plastic bag for 3-5 days in the refrigerator (2).

Preparation Tips: Peaches can be consumed raw, used in jams, boiled, baked, fermented, dehydrated, canned, pureed, sautéed, and frozen. To remove skins, score peel with paring knife in an X shape along the bottom of the peach. Soak in hot water for 1-2 minutes. Remove from water bath and pull peal off with back edge of knife. Slice and put in quart sized zipper bags, jars, or plastic containers. Add sweetener to taste, and a splash of lemon juice to preserve color,

Recipe: Grilled Peach Salsa

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Ingredients:
  • 1 sweet yellow onion, minced
  • 1 lb yellow peaches
  • 1-2 hot pepper, seeded and minced
  • 1 large tomato, minced
  • juice of 1 lime
  • 1 bunch cilantro, minced
  • 2 cloves garlic, minced
  • pinch of sea salt to taste

Recipe from:
http://www.pbs.org/food/fresh-tastes/grilled-peach-salsa/
Directions:
  1. Preheat your grill to medium high heat. Rub a little olive oil over the grates. 
  2. Slice your peaches down the middle and discard the pit. Once the grill is hot, set peaches (cut-side down) on the grill and close the top. Grill for 8-10 minutes, until peaches are very juicy and have those nice charred lines running across. Remove peaches from the grill and turn off grill.
  3. Set grilled peaches aside to cool. Meanwhile, combine the minced sweet onion, jalapeno pepper, tomato, cilantro and garlic in a large bowl. Once peaches are cool enough to handle, chop them up and add them to the bowl.
  4. Squeeze a lime over everything, toss well and season with sea salt to taste. This salsa is excellent on anything from chicken tacos to chips to scrambled eggs. It tastes better once it has time to marinate in the fridge for a bit, though, so I suggest letting it sit overnight before serving.
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Infused waters!

7/29/2016

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It's extra important to stay hydrated during these hot summer months. Turn boring water into a refreshing summer cooler with the addition of fresh fruits, vegetables, and herbs from the market. Infused waters are a healthy, hydrating alternative to sugary soft drinks and juices and kid approved. Grab an extra cucumber, a sprig of mint, and bunch of basil and start infusing!
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How to Make Fruit Infused Waters
 
Add desired fresh sliced (and peeled) fruits to 1/2 gallon or a whole gallon of water. For best flavor, leave at least 4 hours or overnight in the refrigerator to let the flavors of the fruit infuse into the water. Some of the recipes below are written for a half gallon jar, others for a gallon jar.
You can double or halve any of them to make more or less. Also, these recipes are just suggestions and fruit waters are based on your taste preferences so experiment and enjoy!
If you drink the water within the first day, you can add more filtered water and re-infuse to get a second use out of the fruits and herbs

Full recipe and more flavor combos at:
http://wellnessmama.com/3607/herb-fruit-infused-water/ 

Some fun combos from Wellness Mama:

Cucumber Mint
Thinly slice one cucumber. Add the sliced cucumbers to a 1/2 gallon glass jar, add 8 fresh mint leaves, muddled, and fill with filtered water. Stir gently and place in refrigerator for at least 4 hours or overnight.

Citrus Blueberry/Blackberry
Slice two oranges into thin slices (leave the rind on for better flavor). Add sliced oranges and 1 cup of blueberries to a gallon size glass jar. Add filtered water to fill the jar and stir gently. Refrigerate for at least 4 hours and store in refrigerator.

Pineapple Mint
Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced the pineapple, the more flavor it will infuse. Add to a 1/2 gallon size glass jar with 10-12 leaves of fresh mint, muddled. Add filtered water to fill and stir until well mixed. Store in refrigerator.
 
Watermelon Basil

Add about 2 cups of finely chopped fresh watermelon (without rind) to a gallon size glass jar. Add 15 leaves of muddled basil and filtered water to fill. Store in fridge and allow at least 4 hours to infuse. 

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Summer Salads!

7/17/2016

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​I often think of salads as a big beds of lettuce with a few raw veggies and a dressing on the side. Though I love a good lettuce salad, come summer time I want a salad that incorporates the abundant summer produce available at the market. Salads, broadly defined, are anything that involve a mix of vegetables (raw or cooked), fruit, grains, eggs, or meats, and a dressing. My favorite summer salads feature diced sturdy vegetables like cucumber or zucchini, a cooked grain like rice or quinoa, and a herby vinaigrette dressing. Throw in some toasted nuts and salty cheese and you're set! Hearty summer salads hold up in a picnic basket, keep well in the fridge for quick lunches, and are filling enough to eat as a main course. 

The Kitchn put together a list of 20 must try summer salads on their blog. Get inspired!

Recipe: Quinoa Salad with Cucumber and Tomatoes

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Ingredients
  • 1 cup quinoa
  • 1 pint cherry tomatoes, cut in half
  • 1 large cucumber, seeds removed, cut into 1/2-inch pieces
  • Kosher salt
  • 2 small shallots, minced (or half a red onion)
  • 1/2 cup roughly chopped flat-leaf parsley leaves
  • 1/4 cup roughly chopped fresh mint leaves
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper

Recipe from: www.seriouseats.com/
recipes/2014/10/make-ahead-quinoa-salad-cucumber-tomato-parsley-mint-recipe.html
Directions:
  1. Combine quinoa and 2 cups water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 7 minutes. Shut off heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.
  2. While quinoa cooks, combine tomatoes and cucumbers in a colander set in the sink. Season with salt and toss to coat. Let drain in sink until ready to combine with quinoa.
  3. In a large bowl, toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season to taste with salt and pepper. Serve immediately, or for best flavor, let rest overnight in a sealed container in the refrigerator. Salad can be stored in a sealed container in the refrigerator for up to 5 days
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Featured Produce: Onions!

7/3/2016

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Onions go into most every savory dish cooked in my kitchen. They are the first in the pan and add body, flavor, and nutrition to veggie stir fries, soups, and curries. Onions are also very nutritious, and we're not talking just about vitamins and minerals here. Onions have unique properties that supercharge your gut flora helping to make digesting foods easier and have even been shown to lower cholesterol, balance blood sugar, and improve acne! Who knew! 

Onion harvest is underway and they are finding their way to tables all over the market. Try a sweet vidalia from Homer Grown, a spicy red torpedo from SIU Sustainable farm, or some shallots from Shade Tree Farm. Grab an extra bunch and try your hand at caramelized onions. Caramelizing onions is a slow process, but worth the wait! They make a sweet, satisfying topping for burgers or pizzas, or an flavor booster for soups, sauces, or stir fries. The caramelized onions will keep well in the fridge for a week or freezer for up to 3 months. If you're feeling adventurous, try this caramelized onion tomato jam, it sounds like a real treat!

Recipe: Caramelized Onions

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Ingredients
  • 2-4 yellow onions
  • 2 tablespoons butter, extra-virgin olive oil, or a mix
  • 2 tablespoons white or red wine, vegetable or chicken stock, balsamic vinegar, or water
  • Salt
Equipment
  • Stainless steel or cast-iron skillet
  • Stiff spatula


receipe from: http://www.thekitchn.com/how-to-caramelize-onions-35933
​Directions:
  1. Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. (Alternatively, you can dice the onions.)
  2. Melt the butter: Place your skillet over medium heat and melt the butter.
  3. Add the onions: Add all the onions to the pan and stir them gently to coat with butter.
  4. Caramelize the onions: Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.**
  5. Deglaze the pan and salt the onions: When your onions have finished cooking, pour 1/4 cup wine, broth, balsamic vinegar, or water. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Salt the onions to taste.
  6. Cool and store the onions: If you're not using the onions immediately, let them cool in the pan, then transfer them to a storage container. Caramelized onions can be kept refrigerated for around a week or frozen for up to three months.

**• Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release a lot of liquid into the pan.

• Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and you may see some fond starting to build up in the pan. They will also start to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.

• Around 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions.

• Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

• Around 50 Minutes and Beyond: Continued cooking will result in darker, richer, even more caramelized onions. Continue checking the onions every 5 to 10 minutes until they reach your desired level of caramelization. The fond may start to build up on the bottom of the pan — let it be unless it looks like it's starting to burn (in which case, deglaze the pan with a little water).
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Featured Produce: Cabbage!

6/12/2016

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​Ever wonder how coleslaw became the official dish of summer BBQs? It's because spring cabbages are coming out of the fields in June and early July after lettuce and other leafy greens have called it quits for the season. Every picnic needs a salad, and cabbage holds up better to the heat of summer than tender lettuce.   

Out of all of the late spring vegetables, cabbage probably gets the least amount of love. People who claim not to like cabbage likely haven't had it roasted or grilled. Roasted cabbage gets caramelized around the edges and takes on a buttery flavor regardless of whether butter was used or not. In the summer, grilled cabbage steaks are a fun vegetarian main dish or a nutritious omnivore side. 

There are many different varieties of cabbage, some green, some purple, some crinkly, some smooth, and while most are round, there are even some unique cone shaped varieties. Now is a great time to buy cabbage at the market and try some new recipes. For some inspiration, check out this list of 20 cabbage based recipes form the Kitchn.
​

Recipe: Oven Roasted Cabbage with (or without) Bacon

Ingredients:
  • 1 head green or Savoy cabbage, outer leaves removed
  • Olive oil
  • Coarse kosher salt and freshly ground black pepper
  • Optional: 4 slices thick bacon, 6 to 8 ounces
  • Optional: 3-5 cloves garlic minced (or 3-4 garlic scapes!)
Recipe:
http://www.thekitchn.com/recipe-roasted-cabbage-with-bacon-recipes-from-the-kitchn-105338
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Directions:Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to partially remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle very lightly with olive oil. Sprinkle generously with salt and pepper.
(Optional) Cut each slice of bacon into small strips and lay on top of the cabbage, tucking into the nooks and crannies of the leaves.

(Optional) Spread the garlic evenly over the slices of cabbage.
Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.
Serve immediately; the wedges cool down fast.
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Featured Produce: Garlic Scapes

6/5/2016

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​Garlic scapes are one of my spring time favorites. After a winter of eating store bought garlic and onions, I get a little unnaturally excited for these early season alliums. Never heard of a garlic scape? It's not surprising, they aren't sold in the grocery store and are only available at markets for a short period each spring. Scapes are the shoots that grow from hard-neck varieties of garlic*.  They look like curly green stalks with tightly closed buds on top when they're young and tender. Farmers and gardeners harvest them in the late spring so that they won't drain nutrients from the garlic bulbs that will be dug up in a couple of months for storage. 

What to do with scapes? I chop them up small and use them in place of garlic when sautéing vegetables, toss them whole on the grill, or whizz them up into a herb pesto in the food processor. Scapes are milder than garlic, slightly sweet, and a great addition to your spring ingredient rotation.

*There are many varieties of garlic, some are hard neck, which produce scapes, and others are soft neck which do not. Most of the garlic available at the grocery store are soft neck varieties that do not form scapes. 

Recipe: Scape Pesto

Ingredients:
  • 1/4 cup pine nuts (or walnuts, sunflower seeds, or almonds) 
  • 3/4 cup coarsely chopped garlic scapes*
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • A few generous grinds of black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese (optional)
*Or use half scapes and half herbs such as basil, dill and chervil

For more ideas on what to do with scapes, check out the following post with 7 suggestions:   http://www.seriouseats.com/recipes
/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
Directions:
  1. In a small, dry pan set over very low heat, lightly toast the nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes. 
  2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
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Featured Item: Local Eggs

2/26/2016

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​Not all eggs are created equal, and deciphering the meaning of labels at the store can be tricky. Cage-free, brown-eggs, natural, free range, soy-free, pasture-raised, local? How to choose! And does it really matter?
 
Yes it does! Eggs coming from confinement operations are more likely to contain growth hormones, antibiotics, and present a higher risk of salmonella. Currently about 95% of eggs produced in the US come from confinement operations and it’s important to know what alternatives there are. Cage-free means that hens are not confined to cages, but does not ensure that they have access to the space or conditions necessary for the birds to thrive. Free-range or free-roaming similarly do not guarantee that hens will have adequate space or humane conditions, simply that they have access to the outdoors. Labels to look for in a store include Organic, Animal Welfare Approved, and Certified Humane which are certified by outside organizations that have high standards for animal welfare. Another common label is pasture raised, or pastured eggs. Pastured often hens live in mobile chicken coops in pasture where they have access to fresh air, grass, and bugs and produce healthier eggs. The pastured label is not well regulated, so be sure to purchase from a farmer you know! Local pastured eggs are the best!   
 
Nutrition fun facts:  “Eggs are quite possibly the world's perfect protein source. The six grams of protein in each egg has the highest biological value—a measure of how well it supports your body's protein needs—of any food, including beef. The yolks contain vitamin B12, deficiencies of which can cause attention, mood, and thinking problems.” Studies have shown that eggs from pastured chickens have twice the amount of vitamin E and more than 2.5 times more omega-3 fatty acid levels. (1)

Recipe: Kale Potato Frittata 

​Ingredients:
  • 4 TBS extra-virgin olive oil
  • 4 medium Yukon gold potatoes, peeled and chopped into 3/4-inch cubes
  • 1 large onion, thinly sliced
  • 2 cups kale, chopped
  • 6 eggs
  • Salt and pepper
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Preparation:
  1. Pour the olive oil into a large cast-iron skillet set over medium heat. Add the onions and potatoes. Cook, stirring carefully and occasionally, until the onions brown and the potatoes are tender. This should take about 15 to 20 minutes. Toss in the kale and cook for five minutes, stirring occasionally. Turn off the heat and season with salt and pepper.
  2. Crack the eggs into a large bowl and whisk together. Pour the eggs into the skillet. Smooth mixture out with a spatula.
  3. Preheat the broiler. Turn the heat back on to medium. Cook for a few minutes, until the edges are cooked but the middle is still runny. Then place the skillet underneath the broiler and cook for a few minutes until the top is golden brown. Be careful not to let it burn.
  4. Remove the frittata from the pan and let cool on a plate for a few minutes. Then slice up and serve.
Recipe:www.seriouseats.com/recipes/2009/12/potato-and-kale-frittata-recipe.html
 
Egg facts: www.rodalesorganiclife.com /food/free-range-eggs
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Featured Produce: Oyster Mushrooms!

1/27/2016

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​Oyster mushrooms enjoy a terrific reputation for being easy to cultivate, richly nutritious and medicinally supportive. They are also renowned for their ability to degrade environmental toxins, particularly hydrocarbon-based contaminants. Their role as guardians of the biosphere becomes clear as new research into their complex biochemistry proves their potential to combat hunger, improve immunity and clean up polluted lands.*
 
Nutrition fun facts:  Oyster mushrooms are one of nature’s super foods. They are rich in protein, loaded with B vitamin, have no cholesterol, and significant levels of a cholesterol-lowering molecule lovastatin. Research has also shown oyster mushrooms to have immune supporting properties that can help fight cancer.
 
Storage tips: Store mushrooms in a paper or cloth bag in the refrigerator. Do not wash mushrooms prior to storage. If mushrooms need cleaned, brush them off with a rough clean town or a brush.
 
Preparation tips: Sauté mushrooms in a bit of butter or oil until crispy and slightly golden. Resist the temptation to stir mushrooms to allow for deeper caramelization. Crispy mushrooms make any dish special; add them to tacos, serve them a top of brown rice and greens, or reduced with wine on top of grilled meats.
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Recipe: Pulled 'Shroom Sandwiches 

Ingredients:
  • 1 tablespoon grapeseed oil
  • 2 pounds oyster mushrooms shredded/pulled into strips
  • 2 medium yellow onions sliced
  • 4 jalapeno peppers seeded and sliced
  • 1 cup BBQ sauce make
  • 1/4 cup apple cider vinegar
  • 1 tablespoon chili powder
  • 1/2 tablespoon thyme dry
  • 1/4 tablespoon garlic powder
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​Preparation:
  1.   Heat up oil in large cast iron pan (or pot) and saute onions and peppers for about 7 minutes on medium heat until some browning occurs.
  2. Stir in pulled mushrooms until they are well mixed in with the peppers and onions. You might need to do this in a couple phases depending on the size of your pot.
  3. Stir all ingredients together and cook for about 20 minutes over medium-low heat stirring occasionally. You can keep them like this for even longer if you need/want to.
  4. Serve on a soft bun, with toppings of choice (pickles, vegetable slaw,
 
 
Recipe from: http://vegetariandude.com/vegan-pulled-pork-sandwich/
 
*From: http://www.huffingtonpost.com/paul-stamets/oyster-mushroom_b_2522084.html
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Green Smothies

1/4/2016

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Looking for a little reboot after all of the holiday eating? Why not try adding a green smoothie to your breakfast routine and get a healthy does of leafy greens to start your day. Below is a basic recipe for making green smoothies.

​My favorite is to use half a frozen banana, a small handful of frozen blueberries, half a bunch of locally grown kale or chard, and nut milk for my liquid. I'll add fun things like chia seeds (great for the guts and very filling!) or bee pollen (great for the immune system) to bulk up the smoothie. If I want my smoothie to be a meal replacement, I'll add half an avocado or a table spoon of coconut oil. Green smoothies are super versatile and a great way to incorporate locally grown greens from the market into your breakfast routine. 

What's your favorite green smoothie combination? 
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