Blush Onion and Swiss Chard Salad
Blush Onions and Swiss Chard are delicious, nutritious veggies available in winter locally from SVTFarm.
Are cold winter nights stopping you getting fresh, local greens into your salads?
It’s so unsatisfying when buying local veg in winter means cooked, soft, and mashed.
Don’t you want a little crunch?
You can have a fresh, delicious, local salad in winter.
Make Blush Onion and Swiss Chard Salad.
This recipe is super-fast and full of good things your body needs
Blush Onion and Swiss Chard Salad
Swiss Chard is dark leafy green, versatile, and nutritious veggie available in winter locally from SVTFarm.
INGREDIENTS:
4 cups SVTFarm Swiss Chard, ribs and stems removed, chopped
1/4 tsp salt
2 tsp red wine vinegar
1 tbsp extra virgin olive oil or local hickory nut oil
1 Blush onion from SVTFarm, julienned
1/4 cup raisins, crasins, or other fresh or dried fruit
1/2 cup pepitas, hull-less pumpkins seeds
STEPS:
Add Swiss Chard and salt to mixing bowl and scrunch together. Combine remaining and serve.
Serves 4
It’s important to note that if you take blood thinners like warfarin you may be affected by the high Vitamin K content in Swiss Chard.
Also, if you suffer from kidney stones your risk of developing them when eating Swiss Chard may increase because they are high in oxalates that can form stones made of calcium oxalate when you are dehydrated, lacking calcium, or add more salt than you can tolerate.
When eating Swiss Chard you aren’t hungry after you eat.
One cup of this salad helps fill you up.
It’s high fiber content, blood sugar buffering ability, and low calorie content satisfies you.
Eat healthy fast.
This salad is so fast to pull together.
Making it will save you a ton of time. Plus, it’s realy good for you, too.
Farm Fresh Onions and Dark Leafy Greens are packed with nutrition.
Get you local, delicious, winter salad together now.
It’s possible to have inspiring, satisfying , and delightful meals grown here in our community.
Trust me -this is one you want to try.
Swiss Chard and Artichoke Dip
Swiss Chard is a delicious solution for vitamins, minerals, and fiber without many calories.
Recently a customer said she’s doing everything to try to lose weight and feel healthier.
She’s frustrated because she thinks she’s doing it wrong and has to stop eating to reach her goal.
When she doesn’t eat she’s deprived and hungry like she’s punishing herself.
Here’s the thing…
She can eat and peacefully adopt her health habits with Swiss Chard.
It’s easy to add into your regular plates like eggs, smoothies, homemade pizza, and sides throughout the week.
Sounds too good to be true?
It’s for real.
Swiss Chard is easy to prepare raw or cooked in a few minutes.
It’s possible to feel full when you eat dark, leafy greens like Swiss Chard.
Make this rich and satisfying Swiss Chard and Artichoke Dip
Swiss Chard and Artichoke Dip
Swiss Chard is dark leafy green, versatile, and nutritious veggie available in winter locally from SVTFarm.
INGREDIENTS:
4 cups SVTFarm Swiss Chard, ribs and stems removed, julienned
2 cloves garlic minced
1/4 tsp dried hot pepper flakes or powder
1 tbsp cooking oil
1 Blush onion from SVTFarm, chopped
8 oz Neufchatel or cream cheese, cubed
Salt and pepper to taste tbsp coconut oil
13.75 oz. can artichoke hearts, drained and chopped
1/2 cup mayonaise
1/2 cup milk
1/2 cup divided, shredded sharp cheddar cheese
1/2 cup divided, grated parmesan cheese
STEPS:
Heat oil in cast iron pan on stove top. Sauté onion till soft 4 min. Add in garlic and swiss chard until wilted. Add remaining ingredients reserving 1/4 cup parmesan and cheddar to sprinkle on top later. Cook until cheese are blended. Pour into a bake safe pan. Sprinkle remaining cheese on top.
(Option finish on stove top reducing heat to low-medium)
Bake at 425 F for 10 minutes
A crowd pleaser at potlucks, game days, and coffee hour.
Serve with homemade pita chips from Unity Wellness Farm.
Serves 8
Feeling full is an important metric to help you stay on target with your weight goals.
When eating Swiss Chard you aren’t hungry after you eat.
It’s high fiber content, blood sugar buffering ability, and low calorie content satisfies you.
One cup of Swiss Chard helps fill you up.
Over to you…
How are you reaching your health goals?
Please comment below.
Rustic Garlic and Anchovy Lamb Shoulder
Mouth-watering solutions for high-quality, complete protein with lamb shoulder.
Rich, rustic, succulent, savory, and simple recipes like
Rustic Garlic and Anchovy Lamb Shoulder,
Succulent Lamb Curry,
Luscious Beef Stroganoff.
Calm down your life when you make Rustic Garlic and Anchovy Lamb Shoulder.
Sounds too good to be true?
I’ve got you.
Prep time is only 10-15 minutes.
Let it braise until tender to serve a rich, country-style meal that tastes divine.
Take the rest of the day off without sacrificing real home cooking.
Rustic Garlic and Anchovy Lamb Shoulder
Lamb Shoulder Screams Country-style Sunday Dinner
INGREDIENTS:
2-4# SVTFarm Lamb Shoulder
8 cloves garlic minced
1/2 cup Castelvetrano green olives, pitted, chopped
1/2 tsp crushed black pepper
4 cups broth, stock or water
2 tbsp coconut oil
2 oz. can anchovies with oil, diced
12 Blush onions from SVTFarm, wedge sliced
STEPS:
Pat lamb dry. Combine garlic, anchovies, olives, and black pepper.
Add coconut oil to Instant Pot and heat to med. high sauté.
Brown shoulder.
Add onion. Sauté until fragrant and light brown.
Add garlic mixture. Continue to sauté 2-3 minutes.
Remove to a large dish to deglaze pan.
Add stock. Stir and loosen all flavor from pot.
Return lamb and onion mixture to pot.
Set to cook high pressure 90 minutes. (note allow 2 hours total to come up to pressure and release time)
It should be fork tender falling off the bone when done.
Set meat onto warmed serving platter.
Shred with two forks.
Season broth to taste with salt and pepper.
Pour broth liberally over lamb.
Serve with smashed potatoes, noodles, or bread to soak up the rich sauce.
Feeds 8-10
Using a Dutch oven is also great and you’ll need to allow 4 hours minimum cooking time on stove top or oven without the pressure cooker.
Do you need to feel like you’ve eaten enough?
When eating lamb you aren’t hungry after you eat.
Lamb is a nutritious, health-conscious, and delicious protein source.
You’ll feel triumphant because protein fills you up.
Take proper care of you and your loved one by serving local Vermont Lamb from SVTFarm.
I’m here to serve you.
It’s possible to have superb, first class, local lamb without having to be a sheep farmer.
Count on me to make it easy to cook and eat farm fresh lamb.
You’re going to be ready for whatever comes at you in the future…
It feels splendid when you eat healthy, local lamb.
Buy local flavorsome Vermont Lamb from SVTFarm
Succulent Vietnamese Lamb Curry
Waking up you decide to eat more diverse, healthy dishes from around the world.
But wait -
Are you struggling to integrate local farm meats into culturally diverse recipes?
Feel like you’re missing out on worldly cuisine exploration…
Make this succulent Vietnamese Lamb Curry.
I’m here to help.
Succulent Lamb Curry is adapted from food blogger Vicky Pham’s recipe:
https://www.vickypham.com/blog/vietnamese-chicken-curry-ca-ri-ga
Lamb Shanks are a perfect substitution for chicken drumsticks because:
Bigger sized for more eaters
Produced by ruminant animal at your local grazier’s farm
Succulence and flavor surpasses chicken
Succulent Vietnamese Lamb Shank Curry -
Celebrate Ethnic Specific cooking
INGREDIENTS:
2# SVTFarm Lamb Shanks
For Marinade: 1 tsp salt, 1 tbsp sugar, 1/4 tsp black pepper, 1 tsp miso paste, 1 tbsp madras yellow curry powder
5 cloves garlic minced
1 Blush onion from SVTFarm
1/4 cup coconut oil
5 lime/lemon/bay leaves - optional
3 cups broth, stock or water
13.5 oz coconut milk
2 tbsp minced lemongrass
1 large carrot, 4 potatoes, chopped (make potatoes 2X bigger pieces)
1 small onion cut in wedges
Salt, Sugar, and Fish Sauce to taste
Cilantro, Green Onions, Lime/Lemon Leaves
STEPS:
Marinate shanks for at least 2 hours or overnight. In Instant Pot sauté aromatics (lemongrass, garlic, onion, lime/lemon/bay) in coconut oil until fragrant. Add marinated lamb shanks and toss to coat. Brown lightly. Then add broth, stock or water. Cook High Pressure for 36 minutes + 15 vent release. Open pot and add in carrots, potatoes, and onion. Close and cook High Pressure for additional 4 minutes + 15 vent release. Remove leaves and discard. Season to taste with salt, sugar, and fish sauce. Garnish as desired. Serve over rice, noodles, or with a baguette.
Serves 6
Luscious Beef Stroganoff
Luscious Beef Stroganoff -A Comforting Cold Weather Dish
INGREDIENTS:
2# SVTFarm NY Strip Steak
1 tbsp coconut or sunflower oil
3 cups sliced mushrooms
1 tbsp butter
2 tbsp flour
1/2 cup diced onion
1/4 cup dry sherry
3/4 cup sour cream
Salt, Pepper, chopped fresh Parsley
1 cup water or homemade beef broth
16 oz Hot Cooked Egg Noodles
STEPS:
Trim beef and cut across the grain into 1/4inch strips. Heat cast iron skillet with oil and sauté beef seasoned with salt and pepper for 2-4 minutes. Set beef aside in medium bowl. Add mushrooms and onion to same skillet and sauté until lightly caramelized, 4-6 minutes. Set aside with beef. Melt butter in skillet. Add flour and whisk to paste. Add broth stirring constantly cooking 1 minute or until thickened over medium high heat. Add beef mixture, sherry, and season with salt and pepper and heat until hot through. Remove from heat and stir in sour cream. Toss parsley with noodles and serve with luscious beef stroganoff on top. Serves 6