Tag Archives: #fresh

Date Nut Bites

Posted on January 23, 2013 | 2 Comments

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  Hello Fiercely Fresh readers! My name is Lauren and it’s awesome to be back guest posting for my mom. When my mom asked me if I wanted to share a recipe while she was away, she left specific instructions for me to do something healthy. This month is the time for healthy eating (you know, New Years resolutions and all.) Originally I was going to rebel and post some outrageous cake from the amazing vintage cakes cookbook I got for Christmas this year, but I decided to be a good daughter. 

  Let me share a little something about my kids. More specifically my son. They eat three meals a day and snack like I starve them. This boy eats more food than me and sleeps 13 hours a night. I swear he wakes up every day a half and inch taller. I’m always on the look out for quick, healthy snacks that will fill them up. Thats why these date nut bites are perfect.

  As an added bonus there are only three ingredients and this might be the easiest recipe you ever make. The end result is a delicious, sweet snack that leaves you satisfied.

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 Ingredients:

1 pound pitted dates 

1/2 cup walnuts

1 cup coconut, preferably unsweetened

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  Place pitted dates and walnuts in a food processor and puree until smooth.

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  Take 1 tsp of the date/walnut mixture and roll into balls.

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  Place the coconut on a plate. Roll the balls in the coconut to cover the entire outside of the balls.

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  Enjoy! 

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Posted in Dessert

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grilled stuffed peppers

Posted on August 9, 2011 | 2 Comments

Have you been grilling much this summer?

Even though we purchased a brand new gas grill this year, I have to admit that I have not. Sure, the usual stuff makes it on there during a cookout-burgers, a beautiful piece of salmon, the occasional hotdog; but even that happens more infrequent since I’ve joined the farm co-op.  I’m only just starting to venture into the world of grilling things other than meat.  This recipe combines the best of both worlds.  Beautiful green peppers, charred slightly tender and flavorful from the grill with a meat stuffing.

Both my sausage and my beef were from my local farmer.

grilled stuffed peppers

1/2 pound breakfast sausage, ground or links with casing removed

1/2 pound ground beef

1 cup cooked brown rice

2 eggs, beaten

1/2 cup minced fresh parsley leaves

1/2 cup minced onion

1/2 tsp salt

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

3 green peppers

Combine the sausage, ground beef, rice, eggs, onion, parsley and spices together in a bowl.  Cut the peppers in half through the stem and remove seeds and membranes.  Fill each pepper with meat mixture.  Mound the meat no more than 1/2 inch over the top edge of each pepper.

If you own a gas grill, turn burner(s) on medium only on one side of the grill.  If you use charcoal, build a fire off to one side.  Cook pepper side down on the cooler side of the grill until the pepper is charred and soft, about 15 minutes.  Turn the stuffed peppers over and cook on the hotter side of the grill for about 5-10 minutes until browned and cooked through.

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Posted in CSA, Vegetables

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salsa casi famoso

Posted on August 5, 2011 | 4 Comments

After logging up approximately 1, 700 road trip miles in a white Mustang convertible on our recent road trip to northern California and Oregon, we are home and feeling renewed and rested!   We began and ended our trip in Redding, California at the home of my lovely aunt.  When we rolled into her driveway after driving, hiking, driving, and hiking more for seven days, she greeted us with fabulously cold margaritas. They were so refreshing and delicious that every time my husband’s eyes met mine he would mouth something like “we HAVE to make these” or “this is my new favorite drink”.   It turns out she got the recipe from my older brother, who in turn got it from the Border Grill in Las Vegas.  We both agreed that the margarita begged for pairing with my almost famous salsa.

Feeling badly that my husband had to get up to go to a meeting at 8:30 this morning after we finally made it home from the airport at 2 am, I found myself making a trip to the grocery store for a bag of limes and making a batch of simple syrup to have “vacation cocktails” and homemade salsa waiting when he got home.  I acquired three wonderful tomatoes in this week’s csa box, adding them to the few on my plant that had ripened in our absence.

Recreating this salsa recipe so that it could be…well, recreated, was a bit of a challenge.  I’ve been making it for about 25 years and it’s a little different each time.  Sometimes, I add tomatillas.  I’ve been know to make it with organic, canned,  diced tomatoes when fresh are out of season.  I like it spicy; however,  if it needs to be kid-friendly I back off on the heat.  Keep it chunky and serve with a sturdy chip.  It’s also delicious with grilled chicken or fish.

Play with it, adjust the quantities, make it your own.

almost famous salsa

5 – 6 medium ripe tomatoes, diced

2 medium white onions, chopped

5 spring onions, tops included, sliced thin

1/4 cup chopped fresh parsley leaves

1/4 cup chopped fresh cilantro leaves

1/4 tsp cumin

1/4 tsp dried oregano

2 gloves smashed garlic

2 chopped green chilies (you can determine what type according to heat desired)

juice of 1/2 fresh lime

splash olive oil

splash red wine vinegar

add preferred hot sauce to taste, if desired *Personally, I prefer this brand*

Mix all ingredients in a large bowl.  Working in batches, pulse very slightly in food processor (you want to maintain the chunky texture).  Depending on ripeness of tomatoes, you may want to drain it a bit.  Refrigerate for several hours before serving so that flavors can blend.

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