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Community-Supported Agriculture Recipes 2018-11-13T20:53:37+00:00

Healthy Vegetable Recipes 

Live Life Well has partnered with the Freehold Mayor’s Wellness Committee and Honey Brook Organic Farm to bring community supported agriculture to our area. To help residents with ideas of how to prepare their produce, our registered dietitians at the Star and Barry Tobias Health Awareness Center developed recipes and cooking demo videos below. For questions, please call 732.308.0570.

EGGPLANT MEATBALLS

  • 1 small eggplant (about 12 ounces)
  • 1 large egg, lightly beaten
  • 1 large clove garlic, minced
  • ½ cup finely chopped fresh basil leaves
  • ½ cup finely grated parmesan cheese
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup whole-wheat panko-style bread crumbs
  • ¼ cup nutritional yeast
  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the whole eggplant on top.
  • Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes.
  • Once cooled, slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin).
  • Place the roasted eggplant in a medium bowl and stir in the egg. Add the garlic, basil, parmesan, salt and pepper and stir to combine, and then mix in the breadcrumbs and nutritional yeast.
  • Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray.
  • Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16).
  • Place the eggplant balls on the prepared baking sheet and bake until they are golden brown and firm, about 20 minutes.

CUCUMBER HAZELNUT SALAD

  • ¼ cup chopped hazelnuts
  • 2 cups chopped cucumber
  • 1 cup chopped celery
  • ¾ cup canned garbanzo beans, drained and rinsed
  • Juice of 1 lemon
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • Black pepper, as needed
  • Chopped cilantro
  • Once all vegetables are prepared, mix all ingredients (except cilantro) in a large bowl.
  • Ensure all ingredients are coated, then add freshly chopped cilantro
  • Chill for at least 2 hours.
  • Excellent alone as a snack or as a great healthy side dish.

ZUCCHINI NOODLES “ZOODLES”

  • 1 zucchini
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Spiralize zucchini into noodle-like shapes.
  • Heat oil in sauce pan.
  • Sauté garlic about 30 seconds or until fragrant.
  • Add zoodles to pan and sauté 5-6 minutes until slightly tender.
  • Season with salt and pepper as desired.
  • Place zoodles on plate, and enjoy alone or with your favorite sauce!

OVEN ROASTED TOMATO AND GARLIC SAUCE

  • 6 large tomatoes
  • 1 large garlic clove
  • ¼ cup olive oil
  • Handful of chopped basil
  • Preheat oven to 400 degrees F and line a cookie sheet with tin foil.
  • Cut tomatoes in quarters and coarsely mince the garlic. Toss together with olive oil and roast for 30 minutes.
  • Add fresh basil and add to desired dish, such as pasta, zoodles or eggplant meatballs.

GRILLED SUMMER VEGETABLES

  • 1 zucchini
  • 1 red onion
  • 1 portobello mushroom cap
  • 1 bell pepper (red, yellow or green)
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Slice zucchini, red onion and bell pepper into 1/4 inch thick slices
  • Mix together the ginger, soy sauce, vinegar and garlic in a bowl. Add all vegetables to bowl and mix thoroughly with marinade. Let chill for 3 hours.
  • Heat grill to medium high and add vegetables in order of cooking time (onion and peppers first, then mushroom and zucchini).
  • Let vegetables grill until slightly charred and tender.
  • Serve as a side dish to any roasted meat or fish.

GRILLED SALMON WITH FARRO SALAD AND LEMON VINAIGRETTE

  • 4 lemons
  • Salmon steak
  • Salt and pepper, to taste
  • 2 tablespoon olive oil
  • 1 zucchini, small cubes
  • ½ cup cherry tomatoes, halved
  • 2 carrots, diced
  • 1 cup cooked farro
  • 1 teaspoon oregano
  • 1 teaspoon lemon zest
  • Slice all lemons to ½ inch thick.
  • Lightly season salmon steak with salt and pepper.
  • Place 3 lemon slices on medium high grill and place salmon steak on top. Close lid and cook 4 minutes.
  • Turn salmon over and cook another 4-5 minutes until almost opaque.
  • Sautee the zucchini with some garlic in 1 tablespoon olive oil. Let cool.
  • Toss the cooked farro, zucchini, tomatoes, carrots and oregano together with 1 tablespoon olive oil, ½ teaspoon lemon zest, and juice from half of a fresh lemon.
  • Grill the remaining lemons until charred and squeeze the juice into bowl. Add remaining zest.
  • Place salmon steak and farro salad on plate and drizzle lemon sauce over fish.