Summer Zucchini Succotash

Over the past few weeks I have been noticing that some of the greens on my carrot plants were turning reddish/brown. I know I am supposed to wait until August to pick my carrots, but I just couldn't resist! I had the most dramatic drumroll, and then I picked my first ever home-grown vegetable. From the picture, you will see that I wasn't exactly blown away by their growth :) I am fairly certain that I will not be winning any farmer-of-the-year awards this year, but for an apartment balcony, I am still chalking this up as a success. I served these carrots as an appetizer for my dinner guests (no, I am not joking), and we had a good laugh. Luckily they still had room for the main course, and we had a great time. I am now working on my patience, watering everything, and trying to wait until August to pick the rest of my goodies! 

Tonight's recipe is a simple summer succotash that I threw together with some beautiful farm-fresh ingredients Mal brought me from the farms in NJ. While I don't typically eat corn anymore, I threw it in in the spirit of eating locally and supporting our Jersey farmers. Try this out, feel free to add/switch some of the veggies, and enjoy it at your next BBQ! 

Summer Zucchini Succotash: Serves 3-4, Prep time: 10 min, Cook time, 15 min

Ingredients:
- 1-2 Tbsp. olive oil
- 2 zucchini, sliced
- 2 large tomatoes, chopped
- 2 ears of corn, kernels removed
- 2 Tbsp. Italian seasoning
- Salt & pepper

Instructions:
1. Heat olive oil over medium heat
2. Add zucchini and corn and cook for 10-15 minutes
3. Add tomatoes, italian seasoning, salt, and pepper, and cook 2-3 minutes
4. Bring to a summer BBQ and enjoy!

Roasted Chicken w/ Sweets & Beets

So if you're wondering, I am still upset about my poop sneaker. I am trying to pretend it never happened, but it isn't working. I don't have a padded mat under my standing desk yet, so I really need to wear sneakers in the house while I work. After yesterday's incident, I think my days of wearing sneakers in the apartment are over. The good news is that I will have a padded mat delivered and ready to go by the time I'm back from Stamford this week AND I found out that my sneakers are on sale on Zappos. I need another pair anyway, so this may just work out perfectly. I realize that if you are here for a delicious recipe, you probably don't want to hear about my dirty sneaker, but I just really needed to share!

I had a wonderful visit from my Dad today, and I wanted to make him a special meal before he headed out to London for business. I channeled my Grandma and went with my first ever roasted chicken. While I mastered the turkey back in November, I was still nervous about roasting the whole chicken. I threw it together with some roasted sweet potatoes and beets from the Siena Farm farmstore, and it was amazing! The one issue with beets is that their juice gets everywhere. The color is gorgeous, but I'd recommend wearing an apron (and a poncho) to avoid getting beet juice all over your clothes. Don't say you weren't warned!

Roasted Chicken w/ Sweets & Beets: Serves 4, Prep Time: 15 minutes, Cook Time: 90 minutes

Ingredients:

- 4-5lb. free-range organic chicken

- 2 sweet potatoes, peeled

- 2 beets, peeled

- Olive oil

- 1 lemon, halved

- 2 sprigs each of rosemary, thyme, & sage

- Sea salt, pepper, garlic powder, and dried onion

Instructions:

1. Preheat oven to 425 degrees

2. Chop sweets & beets into 1-inch cubes and arrange in a baking dish. Toss with olive oil, sea salt, pepper, garlic powder, and dried onion (or onion powder).

3. Rinse and pat dry chicken. Make sure you clean out the inside (luckily this one didn't have any surprises inside)

4. Coat the chicken with a little olive oil, the juice from the two lemon halves, and some of the spices.

5. Stuff the chicken with all of the herbs and the leftover lemon halves

6. Bake for 75 minutes, basting every 15-20 minutes

7. Flip over the chicken and cook for another 15 minutes

8. Let the pan sit for 5-10 minutes and then carve and enjoy!

  

Mushroom Mish Mosh Soup

So much news, I don't even know where to start! Thank you for your patience as I spent the week relaxing and rejuvenating at Canyon Ranch. I soaked up every minute of the trip, and it was fantastic. I will share some highlights over the next week along with some great new recipes. 

These two pictures are my two of my favorite spots at the ranch - on a cozy couch in front of the fire where I did some quality reading (and napping) and the indoor track above the spa where I walked about 20 miles over the course of the week. It was very warm up on the track, so I almost always had it to myself which allowed for some good meditation, singing, and random gymnastics moves as I circled the track over 250 times. 

When I got home this afternoon, I decided it was time to go for a walk to get inspired for a new soup recipe. Instead of brainstorming soups I just walked in circles around my neighborhood while I talked to Mal. I don't think I convinced her to meet with a psychic, energy healer, and acupuncturist, but I think she at least appreciated the stories! When I got to the store, I saw that they had an amazing variety of mushrooms (button, portobello, oyster, crimini, and shitake). I bought all of them and decided on a mushroom soup. I added the head of cabbage and celery to bulk it up a bit, but I would definitely try it again omitting those two ingredients so the mushroom flavor is stronger. The most exciting part of this recipe was when I had to peel the garlic. One of my many wonderful Christmas gifts from Ryan was this silicone garlic peeler. If you haven't tried one, it really works like magic. You put a clove in the silicone sleeve, press down on it, roll it back and forth for a second or two, and then it just falls out of the sleeve fully peeled! A wonderful invention worth trying out...

Ingredients:
- 2 Tbsp. Olive oil
- 2 sweet onions, chopped
- 1 large leek, chopped (whites & greens)

- 1 shallot, chopped- 1 head garlic, peeled & chopped
- 1 bunch of celery, chopped
- 1 small head cabbage, chopped

- 1 lb. white button mushrooms, chopped

- 10 oz. baby portobello mushrooms, chopped

- 6 oz. crimini mushrooms, chopped

- 6 oz. oyster mushrooms, chopped

- 6 oz. shitake mushrooms, chopped- 1 bunch of fresh organic herbs (I used thyme, rosemary, and sage)
- 2 quarts of organic vegetable stock
- pepper to taste

Instructions:
1. You know what to do... chop it all (preferably while watching the season premiere of the Bachelor on DVR like I did...)
2. Heat olive oil over medium heat
3. Add onions, leek, shallot, and garlic and saute for about 10 minutes until soft
4. Add all other veggies and pepper and cook for another 10 minutes
5. Add herbs and broth and bring to a boil
6. Cover pot, turn heat to low, and cook for 45 minutes until everything is soft
7. Remove herbs from pot and then puree soup with your immersion blender

  

  

Paleo Thanksgiving Turkey

OK, so I know Thanksgiving is almost a week behind us, but I have pounds and pounds of leftover turkey to eat, and I needed to post this recipe. This was my first attempt at making a full turkey, and I was blown away with the result! There is quite a lot to share...

If I focused on the positives, I would tell you that:

• It tasted amazing
• It wasn't dry at all
• I carved it like a pro
• My dinner guests raved about it
• The house smelled amazing all day

If I focused on the negatives, I would explain that:

• I dropped a huge glass bottle of olive oil on the floor when I was elbow-deep in turkey
• I probably need 5 years of therapy to offset my discovery of the 7 inch neck inside the turkey
• I sweat as much carving this turkey as I do in my hardest WOD

Clearly the positives outweigh the negatives, and I will definitely be excited (and more prepared) to make another turkey next year! Best of luck to all the first-timers out there!

Ingredients:
- 16 lb. defrosted turkey (get a pastured turkey from your local farm if possible!)
- olive oil
- balsamic vinegar
- 1 bunch rosemary
- 4 lemons, cut into wedges
- Sea salt, pepper, garlic powder, thyme, oregano, and basil

Instructions:
1. Preheat oven to 325 degrees
2. Make sure your turkey is fully defrosted, and then remove it from the package 
3. Time to clean the turkey - if you have disposable rubber gloves, put them on! (wish I could say that I had some...)
4. Thoroughly rinse the turkey (inside and out) with water. You may find a bag of giblets, a 7+ inch neck, and other surprises, so remain calm, and save those pieces for later (soup, gravy, etc.) or immediately throw them out so you don't have to think about it (my choice)

5. When the turkey is cleaned, empty, and trimmed of any strange things (veins, excess skin, etc.), put the turkey in a roasting pan. I highly recommend buying a disposable foil pan to save with post-turkey cleanup. 

6. Generously rub the whole turkey with olive oil and balsamic vinegar, and then cover it with sea salt, pepper, garlic powder, thyme, oregano, and basil.

7. Put all of the lemon wedges and the bunch of rosemary into the center of the turkey.

8. Bake for 4 hours (15 minutes/pound), basting every 30 minutes. Flip the turkey after two hours so both sides get a nice golden brown color.

9. Take the turkey out of the oven, cover tightly with foil, and then let it sit for 30 minutes.

10. Carve like your uncle taught you!

Note: Since there was no real sauce or heavy marinade, there was next to no juice to baste the turkey with after the first 30 minutes. I re-brushed some oil and vinegar on the outside to keep it moist. By the second round of basting, there was plenty of liquid from the lemons and the natural juices from the turkey.