Tuesday Takehome + Garlic & Lemon Broccoli Recipe

We're moving into summer veggies- each week I'm receiving more substantial root & "fruit" veggies; carrots, onions, zucchini, and less leafy greens. 
This week our share included:

Swiss Chard
Lacinato Kale
3 Kohlrabi
5 green/early Onions
3 heads of Lettuce

2 Zucchini

2 Cucumbers

a bunch of Carrots

Broccoli

large bag of Snap Peas & Snow Peas

Garlic and Lemon Broccoli

Ingredients:

• 2 heads broccoli, separated into florets
• 2 tsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1/2 teaspoon lemon juice
• 
  
• Directions

• Preheat oven to 400 degrees 
• Toss broccoli (in a large bowl) with the olive oil, salt, pepper and garlic. 
• Spread the broccoli out evenly on a baking sheet.
• Cook in the oven until broccoli is tender when poked with a fork or knife, about 15 to 20 minutes.
• Squeeze lemon juice over broccoli
  

Serve and Enjoy!

Tea Bomb: Nutritional Goodness for when you're feeling Bad

I have a cold. A big, epic cold that came out of nowhere and made me feel like crap. When I have a cold, there is a go-to pick me up drink that I like to make. You probably will not be surprised to know that the recipe is from my magical roommate, Paul. This drink is called a Tea Bomb. It is basically an amazing collection of awesomely-strong ingredients paired together and steeped in hot water. Here's a quick Tea Bomb tutorial. Next time you're feeling sick, try this baby out. It tastes like health- is that too weird to say?

Tea Bomb 101

 Ingredients needed: 

• 1 tsp Ginger
• 1/2 clove Garlic
• 1.5 tbsp Chamomile blossoms
• 1/4 inch of a Cayenne pepper
• 1/2 Lemon
• a coffee filter

Step 1: Measure out the chamomile blossoms and put into the filter

Step 2: Mince the garlic, peel & mince the ginger, and crush the cayenne pepper. 

Step 3: Add all ingredients to the filter, and place over a mug like so. 

 Step 4: Bring 1 cup water to a boil. While boiling, squeeze the lemon juice into the spread-out filter. 

Step 5: Bunch the top of the filter together and hold. Pour the hot water over the "teabag" and let it steep for 5-7 minutes. Optional: Use a steak knife to hold the teabag in place :)

Step 6: Drink your incredibly nutritious tea and pat yourself on the back for trying something new

I've come to love the taste of this tea, and have made it when I'm not sick. It's like a boost of nutrients, or at least my brain thinks it is. Fake boost or not, your belief in its' healing powers is probably helpful!

Stay healthy, friends!

Asparagus with Olive Oil & Lemon

If you're in the S.E. Michigan/Northern Ohio region, chances are that you've gotten your first taste of fresh asparagus for the season already- yep, it's that time! I swung by the Ann Arbor market this past Saturday and there was a long line for fresh asparagus at the two booths selling it.

Being the formerly picky person that I am, I only recently started liking asparagus. By liking, I mean actually trying it. At any rate, I always want to buy it- it's one of the first green veggies in season in the spring that's not in the leaf greens family. I haven't accumulated that many go-to asparagus recipes; I hope to find 5-6 new ways to prepare asparagus this season. Here's one of them!

Asparagus with Olive Oil & Lemon

Ingredients
15 stalks medium sized asparagus
2 Tbsp olive oil
1 teaspoon lemon zest 

1 teaspoon lemon juiceSalt and freshly ground black pepper

Directions

• Prep the asparagus by rinsing them well and cut off white bottoms and compost/trash them. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal angle.
• Fill a medium sized saucepan half way with water, and bring to a boil. 
• Add the asparagus and reduce heat to a simmer. 
• Boil the asparagus for 2 minutes, then drain the hot water. 
• While the asparagus are still hot, add olive oil, lemon zest and lemon juice to the pan and mix.
• Add salt and pepper to taste

Serve and Enjoy!


What's your favorite way to enjoy asparagus?

Spinach, Carrot & Ginger salad with homemade lemon dressing

This is quite a simple recipe, but it's quite delicious. A great way to make use of that fresh spinach from the farmers' market. The ginger gives it a surprise little zing, and the lemon dressing is light, fresh, and tasty- the perfect compliment. This has been our dinner for the past several nights, and I this continuing to be a trend!

Spinach, Carrot, & Ginger Salad w/ homemade lemon dressing

Ingredients:
3 cups Fresh Spinach, chopped
source: Ferris Farms, Ferris MI
1 small piece Ginger-
source: local food co-op
2 medium Carrots-
source: my root cellar
2 tbsp. Dried cranberries-
source: Michigan-grown from local food co-op



Dressing-
1/2 lemon
source: local food co-op
1 tbsp. Olive Oil
source: local food co-op
1 teaspoon balsamic vinegar
source: local food co-op
1 sprig Oregano
source: grow lights in basement
1 sprig Thyme
source: grow lights in basement


Directions:

• Take chopped spinach and add to a large salad bowl
• Grate ginger and carrots into small, thin slivers- add to bowl 
• Add cranberries to salad as well
• In a small bowl, squeeze the juice from the lemon
• Add the olive oil, balsamic vinegar, oregano, and thyme into the small bowl with the lemon juice
• Whisk dressing together with fork or a small whisk
• Top salad with dressing, and make sure to distribute dressing evenly

Serve and Enjoy!