Roasted Sweet Potato, Farro, and Cranberry Salad

Yummy roasted sweet potato, farro, and cranberry vegan salad from Farmhouse38.comThis is an incredibly yummy salad, adapted from Marin Mama Cooks, which was adapted from Martha Stewart. Thanks to Olive and Love for turning me on to both this salad and MarinMamaCooks.com!

–1 cup farro

–2 large sweet potatoes, scrubbed and cut into bite-sized pieces (skin on)

–3 cloves garlic, unpeeled

–2 tablespoons coconut oil, melted

–Pepper and himalayan pink salt to taste

–Zest and juice of one lime, plus juice of additional lime

–1/2 cup dried cranberries

–2 tablespoons of cashew cheese (or feta, if you want some dairy)

–1 cup radish microgreens (or similar)

Preheat oven to 425˚F.

Cook farro according to package instructions. Drain, and set aside to cool.

Liquify your coconut oil by zapping it in the microwave for 20 seconds or sticking it in the pre-heating oven for a bit. Dress sweet potatoes and unpeeled garlic cloves with the coconut oil and salt and pepper and spread in a single layer on a baking sheet. Bake for 30 minutes, flipping once, until the bits are tender and caramelized. Remove from oven and let cool.

Peel the roasted garlic cloves and mash them in a bowl together with the lime juice and zest. Add this mixture, the sweet potatoes, cranberries, and most of the microgreens to the farro and mix thoroughly. Garnish each serving with microgreens and a sprinkle of cheese.

Roasted Sweet Potato, Farro, and Cranberry Salad from Farmhouse38.com

Goes great with a glass of pink champagne. Just sayin’.

Black is the New Orange Cocktail

Black is the new orange cocktail from Farmhouse38.comJust in the nick of time for Bourbon and Goose’s month long #happyhourclub cocktail contest (follow them on Instagram, Twitter, and Facebook to join in on the cocktail shenanigans), an end-of-summer, creeping-towards-Halloween-y libation full of tasty bits.

For one cocktail, you’ll need:

–6 fresh basil leaves, plus one more for garnish

–1 fresh blackberry, plus three more for garnish

–2 oz. blackberry moonshine (this is my favorite)

–approx. 4 oz. fresh-squeezed orange juice

–1 tablespoon himalayan pink salt

–1 tablespoon unrefined sugar

–ice

In a small bowl, mix your pink salt and sugar together thoroughly, then pour the mixture onto a small plate in an even, thin layer. In another flat dish, pour a tiny bit of orange juice. Insert the rim of your glass in the shallow oj, then dip the glass in the salt mixture to rim it.

Now…in the bottom of your rimmed glass, muddle the ever-living daylights out of your six basil leaves. When their souls are crushed, add one blackberry and muddle that, too. Next, pour your 2 oz. of blackberry moonshine, and stir the mixture well. Now fill the glass with ice, and top with orange juice. Use your extra basil leaf and blackberries as garnish however you see fit. They look great just floating there–you don’t have to get all fancy.

Put it all in your face, repeat.

 

Green Smoothie Deep Thoughts

Farmhouse38 Green Smoothie via Farmhouse38.com

 

I wanted to post this recipe, not so much to be jumping on the green smoothie bandwagon and pretending I re-invented the wheel, but more because I have a tendency to fall off said bandwagon, and then forget how I make it when I climb back on. So really, I’m just posting this for my own reference.

But also…I have thoughts. Sometimes. I know, I know–applause isn’t necessary. Thank you, though.

I always roll my eyes at these sorts of diet fads. People get crazy. Like: OMG…juice?! Smoothies? THIS IS GENIUS. Like we haven’t been squeezing fresh juice and making healthy smoothies for decades already. My mom used to squeeze my brothers and I fresh orange juice EVERY. SINGLE. MORNING. To the point where it was torture for us to drink it–but she insisted it was the best, healthiest way to drink orange juice. And, as much as I hate to say it (don’t make me say it!!!)…she was right.

In my adult years, I have tried to eat as much fresh produce as I possibly could. I’ve always been mindful of it, at least. Why the heck should I drink it? Especially when, all sorts of said fresh produce is blended together or juiced and, let’s be real here, it looks so gross. So gross. Why. Why would I do that? But when I really assessed my diet, as much as I thought I was doing well, I realized I was still falling short. And I suddenly realized that packing a smoothie full of all this great stuff was a very quick and easy way to pound it down.

And yes, I chose to make smoothies, not juice, because…at the end of the day, the choice was about waste. Juicing creates a whole lot of waste product, and I just couldn’t come to terms with that. When you put produce in a blender and make a smoothie, you’re using almost every last bit. And all those bits and pieces have good stuff in them that would otherwise go down the drain, in the trash, or in the compost. Might as well put them in your face.

So I tried it. I floundered for awhile and produced some really vile stuff. But finally, I arrived at the following formula, and I am pretty pleased with it. The steadfast carnivore Texan even likes drinking it. Whowuddathunk.

I am a big fan of the Vega products (and I’m not sponsored or have anything to do with them–I just want to share). These vegan, gluten-free, sugar-free protein smoothie mixes can be used alone, or thrown into your own smoothie blend. They ain’t cheap, but they are a fantastic source of all-natural, Non-GMO, plant-derived protein. And they taste great. I think I really became a fan of green smoothies when I found these products.

For two approx. quart-sized servings:

–3 cups water (for a slushier version, replace some of this with ice)

–1 scoop Vega mix or other protein smoothie mix of your choice

–juice of 1 lemon

–2 cups frozen power greens (kale, spinach, collards, whatever floats your boat)

–1 frozen banana

–1 cup frozen mango bits

–1 medium fresh apple

–1 large fresh carrot

Put everything in a high-powered blender and blend until smooth. If you don’t have a schmancy big-name blender (which I didn’t for a long time), put these ingredients in one at a time and blend them slowly. This makes two servings that are approximately 220 calories each (if you use the Vega mix–you’re on your own if you go rogue).

Side note: I buy mostly everything in bulk, fresh (or pull it straight from the garden), cut it up into manageable pieces and then freeze it so that it’s ready to go into the blender when I need it. You could do everything fresh and add ice to the equation, of course. I like to make a week’s worth of smoothies at a time, seal them in mason jars, and then take them out a day ahead of time and put them in the refrigerator to thaw. Works pretty well for us.

Cheers to green smoothiedom! (It would probably cancel out all the good stuff if I added Vodka, right? Just checking.)

Shishito Pepper Salsa

Shishito Pepper Salsa from Farmhouse38.comOkay, so these arrived in my CSA box this week. And I got real excited because I thought they were jalapeños and I wanted to make salsa. But then it turned out they weren’t jalapeños. But I made salsa anyway.

(Backstory: shishitos are more bell-peppery than jalapeño-ey, though they do sometimes have a bit of mild kick to them).

RECIPE:

–1 lb. (approx) of shishito peppers, stems removed

–1 good-sized tomato, cut into tiny pieces

–half a small onion, chopped into tiny pieces

–1 medium red bell pepper

–4 cloves of garlic (less or more depending on how garlicky you like things)

–juice of one lime

–2 tablespoons of tomato paste

–1 tablespoon of apple cider vinegar

–1 tablespoon of liquid aminos (or soy sauce, or worcestershire sauce, whichever you prefer)

–1 tablespoon of habanero hot sauce, if you like it hot (I used Marie Sharp’s, which is my most favoritest hot sauce from Belize)

So. Throw the shishitos (seeds and all), the red bell pepper, and the garlic into a food processor and pulse until finely chopped. Then throw that and everything else into a small saucepan over high heat. Bring it all to a boil, then reduce heat and simmer, stirring occasionally, for about ten to twelve minutes. Let cool and eat up! Yummy as salsa, and as a spread for sandwiches. Sooo yummmmmy.

Side note: people keep telling me to roast or pan-sear these babies (and just eat them straight like that). So that would be a great twist on this salsa–grill the peppers up first THEN throw them in the salsa for a nice, smokey vibe. Yeah. I like it.

Shishito Pepper Salsa from Farmhouse38.com

Shishito Pepper Salsa from Farmhouse38.com