Our Green House Blogs
It's still tomato season here in Connecticut, so this week's farm fresh recipe makes use of delicious fresh tomato, zucchini, and peppers for a flavorful turkey chili. While the recipe calls for jars of crushed tomatoes, if you've got lots of fresh tomatoes on hand, you can also simply take a couple of pounds of them and either grate them or run them through your blender until they're crushed. Ingredients: olive oil 1 zucchini, diced 1 yellow onion, diced 8 oz white mushrooms, sliced 1 jalapeño, finely diced 1 green pepper, diced salt & freshly ground pepper to taste 1 teaspoon garlic powder 1 pound ground turkey 2 18 oz jars crushed tomatoes 2 carrots, diced 1 tomato, diced 15 oz can black beans 2 ears cooked corn, cut off the cob (or 15 oz can corn) 2 tablespoons chili powder sour cream, for garnish shredded cheddar cheese, for garnish Directions: In a saute pan, heat olive oil over medium-high heat. Once pan and oil are hot, add zucchini, onion, mushroom, jalapeño, green pepper, garlic powder, and salt & freshly ground pepper to taste. Saute until browned to draw out their flavors. Set aside. In a large pot, over medium-high heat, cook the ground turkey until browned and crumbled. Add the sauteed veggies, crushed tomatoes, carrots, fresh tomato, beans, corn, and chili powder to the pot. Stir well. Bring to a simmer and reduce heat. Simmer for 30 minutes. To serve, top each bowl with sour cream and shredded cheddar. Add some fresh diced tomato on top for a pop of color and serve alongside some warm cornbread for a hearty, comforting dinner.
We are excited to announce that Christine Tyrrell will be our contributing recipe blogger. I've already shared some of her amazing recipes here. We're thrilled that she's going to be a regular contributor now. She will be providing easy, quick, and healthy recipes that are simply delicious! A registered nurse and nutritional coach with over 25 years of experience supporting health and wellness both clinically and in the community, Christine learned early on that healthy nutrition is the best preventative medicine. Working for a local home health agency, All About You Home Care, gives her the opportunity to share this powerful knowledge with others. So many conditions can be reversed through diet! The healthier you eat, the less medical attention you need. While her infectious smile and kind heart are what draw people to Christine, her cooking is what makes them want to stay! She is an instinctual cook who knows how to combine ingredients that are healthy and satisfying. Each of her recipes has that wow factor – leaving you wondering how she can pack so much flavor into every bite. Cooking is clearly a family affair for Christine. Her 91-year-old grandmother shared with her love of nurture, nature, and good food. Her two children are able to enjoy and reap those benefits. They spend Sunday mornings chopping and prepping while listening to her husband Adam’s favorite playlist. Later in the day, their large extended family shows up for a weekly dinner. Her mother and brother arrive with their own amazing twists on food. Each one more excited than the next to share their creations. They all know that eating for health makes cooking a joy. Christine's Motto: Life, Love, Family Look for Christine's recipes each Friday on our blog.
I'm so happy to share another farm fresh recipe from my friend Christine! I love having such a good friend who is a whiz in the kitchen. This week eggplant was abundant at the farmers market so Christine whipped up this delicious meal. I hope you enjoy it as much as we did!Ingredients: 1 lb ground turkey 3 medium eggplant 1 jar marinara sauce 1 8 oz package mozzarella ½ cup parmesan Olive oil spray Italian seasoning Garlic powder Sea saltDirections: Spray 2 cookie sheets with olive oil and preheat oven to 425. Peel eggplant if desired, then cut into 1/4" thick slices. Place slices in single layer on cookie sheets, it's ok to slightly overlap the layers. Season with Italian seasoning, garlic powder, and salt. Roast for 20-30 minutes at 425 Flip the slices after 15 minutes and rotate trays so all slices brown. While the eggplant is roasting, saute ground turkey until browned and crumbled, set aside. In a 13x9 pan, place a layer of sauce on the bottom Add the following layers: eggplant sauce ground turkey shredded mozzarella sprinkle of parmesan eggplant sauce ground turkey shredded mozzarella sprinkle of parmesan eggplant sauce shredded mozzarella sprinkle of parmesanBake for 30 minutes at 350. Cut into 12 servings.
It's the peak of summer vegetable season here in Connecticut and as a result, our farmers' markets are loaded with a vibrant medley of harvest fresh veggies! We've had another hot and humid week here, the kind where nobody wants to be spending much time in the kitchen. So when my amazing friend Christine came over the other day, she used lots of the fresh veggies I'd picked up at the market this week to whip us up this light, refreshing dinner. A little time chopping in the kitchen and then outside for a quick grill of the shrimp skewers. Packed with fresh summer veggies and flavorful grilled shrimp, I think it may be my favorite dinner ever! Here's a quick tip for the corn, cook a couple extra ears when you're making fresh corn on the cob. It'll keep for a few days in the fridge and as a result, it'll be easy to cut the cooled corn off the cob for your salsa! Ingredients Shrimp Marinade: 1/2 Lime 1 tsp chili powder 1 tsp garlic powder 1 tsp sea salt 1/4 cup olive oil 2 lbs Jumbo (21-26 ct) shrimp Salsa: 4 fresh tomatoes 1 green bell pepper 1/2 red onion 1/2 jalapeno pepper 1 clove garlic 2 ears cooked corn, cut off the cob 1 can black beans, rinsed & drained fresh cilantro, to taste chili powder, to taste lime juice, to taste salt, to taste Accompaniments: sour cream or plain Greek yogurt avocado slices lime wedge Directions Mix together marinade ingredients, then add the shrimp and marinate for 30 minutes. If using wooden skewers, begin soaking them in some water now also. While the shrimp is marinating, dice your harvest fresh tomatoes, pepper, and onion. Finely dice the jalapeno and mince the garlic. Toss the veggies, corn, and beans into a bowl, then add cilantro, chili powder, lime juice and salt to taste/ Remove shrimp from marinade and skewer and grill over direct, medium heat until brown to bring out the flavor (3-5 minutes per side). Finally, serve the shrimp on a bed of salsa and garnish with sour cream, avocado, and a lime wedge. P.S. I just love those linen placemats because they're such a great blend of rustic, yet elegant!
Because It’s tomato season we are featuring my favorite cherry tomato recipe!!! Fresh tomatoes are my favorite Farmer’s Market treat, I love these colorful pints that my favorite farmer was selling at the market this week. This week, for our Farm Fresh Friday recipe, my friend Christine has done it again with a super simple, super flavorful, and super healthy recipe that stars loads of them. Enjoy! Ingredients Big container tomatoes/ or 3 pints of cherry tomatoes 2 packages garlic chicken sausage, cut into bite-size pieces White beans 1-2 cans (any combo cannellini/northern/etc) Balsamic vinegar Red wine vinegar Apple cider vinegar Olive oil Sea salt Oregano Fresh Basil Fresh Parsley Fresh Rosemary Fresh Directions: Preheat oven to 425 degrees Place tomatoes in a roasting pan Drizzle with olive oil Sprinkle on some Sea salt Drizzle on a bit of each: red wine vinegar, apple cider vinegar, and balsamic vinegar Sprinkle with fresh herbs: parsley, rosemary, basil, oregano Roast at 425 for 30 minutes Add the cut up chicken sausages Roast for another 20 minutes Add white beans (drained and rinsed) And Roast for another 10 minutes
So, everyone should have a Christine in their life. She has the natural ability to make Easy Healthy Recipes with flavor! The best part is she loves to share her concoctions with us and so we are sharing with you! Pasta with Artichokes Ingredients: Sauteed Ground Turkey Fresh Garlic roasted in olive oil Fresh Peas Quartered Artichoke Hearts Sauteed Mushrooms in olive oil, garlic powder, salt Sundried tomatoes Chicken broth - 1/2 cup Pesto - 4 tbsp Red Pepper Flakes Gluten Free Pasta - Rotini Parmigiano Cheese
We love providing our families with the gift of good, organic food, and seasonal spring produce fresh from the Farmer's Market and/or our local CSA is a bright, refreshing change of pace after winter's heavier meals. Today, Our Green House staff shares some of our favorite spring salad and side dish recipes. Pam: One of my favorite spring recipes is this tasty quinoa salad with feta cheese that my friend Christine shared with me. It's an easy, nutritious dish to throw together and makes great use of the abundance of organic baby spinach that spring brings. Cook: quinoa Chop: grape tomatoes, red onion, lots of fresh baby spinach, pitted kalamata olives, feta Dressing: olive oil, lemon juice, balsamic vinegar, oregano Serve: with grilled chicken or grilled shrimp Kerry: I’m in charge of the bringing the same two dishes to our holiday gathering every spring (stay tuned for a spring desserts blog post next week!). These scalloped potatoes, originally from a 1971 Florence Junior Welfare League cookbook, are an excellent, delicious brunch side that is requested year after year. Using organic, pastured dairy products elevates this comforting side dish from its 1970's traditions. Sonya: I've loved asparagus ever since I was a little girl, snapping off the fresh stalks in my parents' garden and gobbling them up before anyone else could get a taste. This year I wanted to try something new with it, so last week we experimented with shaved asparagus and pea shoots. Everyone at home loved this shaved asparagus salad recipe so much that we've already made it a second time and decided that it's coming with us to our extended family Easter celebration in a couple weeks. What I did differently than the original recipe: I used 1 1/2 hearts of romaine and added roughly 1 1/2 cups of pea shoots. The second time we made it, I used feta cheese instead of the chevre. It's really bright and flavorful both ways!