What is an OXIDANT? I did a little research and tried to simplify this. An oxidant is an agent that removes an electron from another molecule causing it to become unstable. With an electron missing, the unstable molecule can become a free radical. Free radicals are kind of like they sound: FREE – floating and wanting to attach … Continue reading Oregano – Power in a Pinch
Here’s my favorite meal—roasted vegetables. Here’s the recipe Preheat oven to 425°F. Same for convection. Line a sheet pan with parchment. Fresh vegetables, cut various sizes. Broccoli, cauliflower, asparagus, mixed color carrots, fennel, and beets are pictured here. Onions, Brussels sprouts, kohlrabi, parsnips, radishes, garlic, sweet potatoes, potatoes, and more are also great roasted. For … Continue reading GREEK ROASTED VEGES
Check Out What’s Cooking at Raleigh City Farm. By Chef Belynda Chambers Herbs—culinary, medicinal, protective, cosmetic, aromatic—are potent plants. In this blog, we’ll focus on the basics for enjoying culinary herbs—planting, harvesting, preserving. We grow familiar perennials like oregano, marjoram, thyme, rosemary, mint, chives, lemon balm, and sage. (A perennial is a plant that returns … Continue reading Get to Know Herbs
2 T EVOO (Italian has the most nutrients.) 8 scallions/green onions Separate the white & green parts as the white parts taste entirely different than the green & we’ll cook the white parts and have the green parts as a garnish. Chop. 2-3 cloves of garlic minced Sea salt, black pepper, turmeric 1/4 C. stock … Continue reading Greens, Scallions, Herbs & Beans
TOASTED KALE CHIPS 4 – 6 C kale leaves torn into 2-3 inch pieces 2 T olive oil 1 t each white & black sesame seeds Greek seasoning or sea salt & fresh pepper Preheat oven to 400°F (convection setting preferred). Mix kale with all ingredients. Spread the kale in a single layer on a … Continue reading Russian Kale – Two Yummy (очень вкусно) Ways!
Shop Raleigh City Farm Farmstand Wednesdays 4-7 https://raleighcityfarm.org/farmstand • Radishes • EVOO • Seasoning Greek blend follows. • Balsamic vinegar or Dijon mustard (optional) Preheat oven to 400° F. I use a convection setting. Wash your radishes. Wash your radishes again. And one more time. In the commercial kitchen we wash anything with greens at … Continue reading Radishes Roasted For your health!
1 T Fennel Seed 2 T Summer Savory 2 T Thyme 2 T Basil 2 T Marjoram 2 T Parsley 1 T Oregano 2 T Rosemary 5-6 Bay Leaves (or 1 t ground Bay Leaf) 2 T Lavender Flowers 1 T Tarragon* 6 Black Peppercorns YOU CAN USE ALL FRESH or MIX FRESH & DRY … Continue reading Healthy Herbes de Provence
Possibly The Best Chili Ever 12 oz. Impossible Meat™ ground beef or your choice of “meat” or mushrooms or more beans 1 package McCormick™ Original Chili Mix * 1 can pinto beans (Goya™ organic) 1 14 ounce can tomato sauce 1/2 c diced tomatoes (peeled and seeded) 2 T avocado oil 1/2 C chopped yellow onion … Continue reading Best Possible Chili Ever
Celebrate with my 3-Day Fresh recipe that’s nourishing and versatile. Start with it as a salad or a salsa on its own. Maybe as a base for your favorite grilled fish or a decoration for a few shrimp. Then the next day add a squirt of lemon juice and make it a main course by serving over your … Continue reading 3 Day Fresh: Spring Confetti