CSA Recipes

Chipotle is a great Paleo fast food option. Here is what to order when getting the “Paleo Bowl”.

Grilled Fajita Veggies

Double Chicken or steak (maybe both)

Salsa

Guacamole

Top with Lettuce

We make this salsa before every tailgate. It is a modification of the Chevy’s Tex Mex Restaurant chain salsa. It is always a huge hit.

Ingredients

• 6 medium tomatoes
• 3 small jalapenos
• 1/4 medium Spanish onion(Yellow onion)
• 3 garlic cloves
• 2 tablespoons fresh cilantro (chopped)
• 2 tablespoons white vinegar
• 2 teaspoons salt
• 1  teaspoon liquid smoke (mesquite-flavored)

Steps

1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, place in bowl,then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill and cook about 10 minutes.
4. Place the jalapenos onto the grill.
5. Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.
6. When almost the entire surface of the peppers has charred black you can remove them from the grill.
7. The tomatoes will turn partially black, but when the skin begins to come off they are done.
8. Put the peppers and tomatoes on a plate and let them cool  Placing a bowl upside down over the them will make the skins easier to peel off later.
9. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end to remove them from each of the peppers.  Cut in half and remove the seeds from the pepper. You can play with the heat by leaving some seeds in. Place them into the food processor. Toss out the liquid that remains on the plate.
10. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
11. Place the salsa into a covered container and chill overnight while the flavors develop. (Makes about 4 – 5 cups).

This recipe is great with some burgers or grilled chicken.

Ingredients

• Coarse salt and ground pepper
• 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
• 1/2 cup white-wine vinegar
• 4 scallions, thinly sliced
• 1/2 cup olive oil

Read more at Marthastewart.com: Tangy Potato Salad with Scallions Recipe – MarthaStewart.com

Ingredients

• 4 medium red potatoes
• 1 tablespoon butter
• 1/4 cup milk or Rice Dream
• Garlic clove
• Salt and freshly ground black pepper

Directions

Place potatoes in saucepan. Cover with cold water. Add pinch of salt and clove of garlic. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to saucepan. Smash with potato masher. Add butter and milk. Season with salt and pepper.

Consumer Reports came out with a list of the top 12 most dangerous supplement ingredients. If your like me, trying to be healthy also includes taking supplements.

Here is the list from Consumer Reports:

“The dozen are aconite, bitter orange, chaparral, colloidal silver, coltsfoot, comfrey, country mallow, germanium, greater celandine, kava, lobelia, and yohimbe. The FDA has warned about at least eight of them, some as long ago as 1993.”

Check your bottles to make sure your in the clear.

Click Here To Read The Full Article From Yahoo Health

I got this recipe from AllRecipes.com. The twist is that instead of using 10 Tomatoes. I used 20 Plum Tomatoes grow from my own garden. I also used Basil and Oregano from my garden. The Oregano was a replacement for the Italian seasoning.

In this recipe, when it says squeeze out the seeds. I had to cut the tomatoes in half and run them under water to remove the seeds.

Ingredients

* 10 ripe tomatoes
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 carrots, chopped
* 4 cloves garlic, minced
* 1/4 cup chopped fresh basil
* 1/4 teaspoon Italian seasoning
* 1/4 cup Burgundy wine
* 1 bay leaf
* 2 stalks celery
* 2 tablespoons tomato paste

Read the Directions From AllRecipes.com

Place corn in unsalted water and add 1 tablespoon of sugar.

Heat to a boiling, boil for two minutes uncovered.

Remove from heat and let stand 10 minutes before serving.

I was watching an Episode of Planet Greens Emeril Green. A great cooking show with Emeril Lagasse filmed at Whole Foods. In the Episode entitled Keeping it Local, they talked about how eating a tablespoon of local honey can help alleviate allergy symptoms.

After a little research, I found this article that goes into detail about using local honey to help with allergies.

“The reason honey may help with seasonal allergies is because honey contains a bit of pollen from plants. So if you eat the sweet treat that is made by bees in the area where you live, the honey will often act as an immune booster, reducing your allergy symptoms to local flowering plants. It’s a good idea to take two to three spoonfuls each day for several months prior to pollen season”

Read the full article here

Today, the U.S. Centers for Disease Control and Prevention (CDC) released the “State Indicator Report on Fruits and Vegetables, 2009.” This document summarizes data for fruit and vegetable consumption from multiple sources and, for the first time, breaks the results down by state. It also discusses policies and environmental supports that can make it easier for everyone to eat more fruits and vegetables.

The State Indicator Report shows that all states in the country fall short of national objectives for consumption of fruits and vegetables, which aim for 75% of Americans to eat at least two servings of fruit, and for 50% of Americans to eat at least three servings of vegetables daily.

Click Here to View By State

Yield: 4 quesadillas, 4 to 6 servings

Ingredients:
3 tablespoons olive oil
1 small red or green pepper, sliced
1/2 pound medium shrimp, (26-30 count)
1 teaspoon ground cumin
Salt and Pepper
8 (6-inch) flour tortillas
1 cup Fresh Tomato Salsa
1 cup Guacamole
1 cup Monterey Jack cheese, coarsely grated
Corn and Black Bean Salsa, recipe follows

Emeril Green for rest of recipe