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Recipes Archive - Seabreeze Family Farm San Diego

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Falafel


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Falafel
Print Recipe
The falafel takes some work but is well worth it. Contributed by Larry Christian, a CSA member.
Servings
45 disks
Servings
45 disks
Falafel
Print Recipe
The falafel takes some work but is well worth it. Contributed by Larry Christian, a CSA member.
Servings
45 disks
Servings
45 disks
Ingredients
Servings: disks
Instructions
  1. Soak beans in water at least 8 hours.
  2. Combine all ingredients except baking powder and sesame seeds. Run through medium sieve of a meat grinder 2 times. The mixture should be moist but not soggy--too wet and the falafel will not hold together when it fries. Too dry and they will stick to the forming tool. The moisture from the soaked beans, the onion and the parsley should be just enough. If not add a little water or flour to correct.
  3. Add baking powder and sesame seeds and knead until thoroughly mixed.
  4. Let stand for at least 1 hour.
  5. Heat a neutral oil in a pan. Oil should be deep enough so that falafel can float and be turned over without hitting the bottom. Test the oil by dropping a small piece of falafel mix into the oil. If it sinks to the bottom, bubbles and floats to the top, oil is hot enough. Avoid getting the oil too hot or the falafel will be too crisp on the outside and uncooked on the inside.
  6. Form falafel mixture into disks about 2" diameter by 1/2 inch thick (you can get a tool for this on line or at Arab markets-they come in multiple sizes and this is the largest).If you have a tool, you can form them one at a time and drop in the hot oil. If not, form the mix into balls about 1.25" in diameter and flatten until about 1/2 inch thick. and put in the hot oil. Do not over crowd the pan. The falafel should be able to float without touching each other. I use a 10" diameter pan and cook 10 falafel at a time.
  7. Cook about 5 minutes, turn over and cook five minutes longer.
  8. Remove from oil with a slotted spoon and drain on a baking sheet lined with paper towels.
Recipe Notes

Serve with tahini sauce.

They are best served warm and can be re-heated in the oven.

Falafel makes a great sandwich with pita bread, tahini sauce, cucumber, tomato and pickled turnips.

 

*Garbanzo beans

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Sesame tahini sauce


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Sesame tahini sauce
Print Recipe
This tahini recipe is pretty much straight from The Arab Table by May Bsisu. Contributed by Larry Christian, a CSA member.
Sesame tahini sauce
Print Recipe
This tahini recipe is pretty much straight from The Arab Table by May Bsisu. Contributed by Larry Christian, a CSA member.
Ingredients
Servings:
Instructions
  1. Put garlic, tahini and lemon juice in a bowl and whisk until the mixture becomes firm.
  2. Slowly add water and whisk until mixture reaches the consistency of light cream.
  3. Add salt and blend in.
  4. Taste and adjust the balance of flavors as needed.
  5. Serve at room temperature.
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Hummus


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Hummus
Print Recipe
This recipe is based on The Arab Table by May Bsisu. It takes some work but is worth it! Contributed by Larry Christian, a CSA member.
Hummus
Print Recipe
This recipe is based on The Arab Table by May Bsisu. It takes some work but is worth it! Contributed by Larry Christian, a CSA member.
Ingredients
Servings: good pot luck dish
Instructions
  1. Put garbanzo beans and baking soda in a bowl and fill with water until beans are covered by 1-2 inches. Soak overnight.
  2. Drain and rinse beans with cold water.
  3. Put beans in a pot with 6 cups of water. Bring to a boil over high heat. The beans give off a foam for about 15 minutes. Skim off the foam until it stops.
  4. Reduce the heat, cover and simmer for 90 minutes.
  5. Drain, reserving the liquid, and put the beans in a large bowl of cold water.
  6. The beans have translucent skins. Remove the skins by gathering a handful of beans and rubbing them between your hands. Repeat until surface is covered with skins. Pour off and refill with water. Continue rubbing until skins are mostly removed. Drain the beans.
  7. Put the beans, garlic, salt, sesame tahini and lemon juice in a food processor. (Note that the tahini separates if the jar has been sitting for a while. The oil comes to the top and the bottom of the jar gets very thick. Mix thoroughly in the jar with a fork until the tahini is smooth and consistent before adding to processor.) Pulse processor until thoroughly mixed, then process for several minutes.
  8. Add bean broth little by little and process several minutes more until the mixture is smooth and creamy.
  9. Taste and add lemon juice if needed. Note that the garlic flavor will intensify as the mixture rests.
  10. Garnish with olive oil, paprika and parsley.
  11. Serve in a shallow platter with pita, sliced cucumber, tomatoes or carrot sticks.
  12. This recipe makes enough to take to a pot luck and have some left over. For smaller quantity, freeze half of the beans in their broth and reserve for later.
Recipe Notes
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Beet Tops With Grapefruit and Avocado

Beet Tops With Grapefruit and Avocado
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Tasty way to get more greens into your diet. The creamy avocado mixed with tangy grapefruit is delightful!
Servings Prep Time
1 Serving 10 Minutes
Servings Prep Time
1 Serving 10 Minutes
Beet Tops With Grapefruit and Avocado
Print Recipe
Tasty way to get more greens into your diet. The creamy avocado mixed with tangy grapefruit is delightful!
Servings Prep Time
1 Serving 10 Minutes
Servings Prep Time
1 Serving 10 Minutes
Ingredients
Servings: Serving
Instructions
  1. Roll up your beet green into a tight roll and slice very thin (*chiffonade)
  2. Peel and chop avocado and grapefruit into bite size pieces
  3. Toss all ingredients together in bowl, salt to taste and enjoy! Yum
Recipe Notes

*Chiffonade

*Nutritional values:

Beet greens

Grapefruit

Avocado

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Orange Juice Yogurt Dressing


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Orange Juice Yogurt Dressing
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Great dressing for salad greens or fruit salad.
Servings
4 Servings
Servings
4 Servings
Orange Juice Yogurt Dressing
Print Recipe
Great dressing for salad greens or fruit salad.
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Whisk all ingredients together until well blended.
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Basil Pesto With Sunflower Seeds


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Basil Pesto With Sunflower Seeds
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Nutty and aromatic, this pesto is great on pasta, vegetables, bread and even as a pizza sauce! Using sunflower seeds in place of pine nuts makes it more affordable than traditional pesto recipes.
Servings Prep Time
4 Servings 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Basil Pesto With Sunflower Seeds
Print Recipe
Nutty and aromatic, this pesto is great on pasta, vegetables, bread and even as a pizza sauce! Using sunflower seeds in place of pine nuts makes it more affordable than traditional pesto recipes.
Servings Prep Time
4 Servings 10 Minutes
Servings Prep Time
4 Servings 10 Minutes
Ingredients
Servings: Servings
Instructions
  1. Combine ingredients in food processor and process until smooth. Enjoy!
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Triple Berry Crisp

 

 

 


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Triple Berry Crisp
Print Recipe
An easy and fast recipe for berries:
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Triple Berry Crisp
Print Recipe
An easy and fast recipe for berries:
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. In bowl, gently stir blackberries, strawberries, blue berries and organic sugar (not brown sugar yet).
  3. In another bow, combine flour, oats, brown sugar, cinnamon and nutmeg.
  4. Cut in butter until crumbly.
  5. Spread ½ of this mixture into bottom of medium size baking pan.
  6. Add berry mixture on top.
  7. Sprinkle remaining crumble mix over berries.
  8. Bake in oven for 30 to 40 minutes, until fruit is bubbly and topping browned.
  9. Top with fresh whipped cream and enjoy!
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Roma Tomatoes with Spinach and Pasta


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Roma Tomatoes with Spinach and Pasta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Roma Tomatoes with Spinach and Pasta
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Instructions
  1. Drop tomatoes into boiling water for a couple of minutes to make peeling easier.
  2. Remove tomatoes, but keep water boiling. Cool, peel, and dice tomatoes.
  3. Cook favorite pasta in tomato water according to directions.
  4. Rough chop spinach.
  5. Mince your bunch of garlic chives.
  6. Toss tomatoes and spinach with hot pasta.
  7. Sprinkle garlic chives over with grated Parmesan and serve immediately.
  8. Enjoy!
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Zucchini and Mozzarella Baked Pasta

Ingredients

  • 3/4 pound pasta (fusilli, orecchiette or conchiglie)
  • 5 small zucchini cut into 1/2-inch slices
  • Brittany sea salt and freshly ground pepper
  • 1 pound tomatoes, chopped
  • 8 black olives, sliced
  • 3 T Parmesan cheese, freshly grated
  • 1 t fresh rosemary sprigs
  • 1/2 pound Mozzarella cheese, cut in 1/2-inch cubes
  • coconut or olive oil

Directions

  1. Cook pasta in boiling salted water.
  2. In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
  3. Season with salt and pepper and transfer to an oiled shallow casserole dish.
  4. Preheat oven to 350 degrees F.
  5. When pasta is almost cooked, drain and add to zucchini.
  6. Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper if desired and gently mix together.
  7. Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
Zucchini and Mozzarella Baked Pasta
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Zucchini and Mozzarella Baked Pasta
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Brett’s Warm Citrus Glaze for Giant Noble Spinach

Ingredients

  • Juice of 3 tangelos
  • 2 t. white balsamic vinegar
  • 3 T grape seed oil
  • Salt and pepper to taste
  • 2 t turbinado sugar

Directions

  1. In small sauté pan, place juice of 3 tangelos, 1 T grape seed oil, 2 T balsamic vinegar, salt and pepper to taste and 1 t turbinado sugar.
  2. Over medium to high heat, reduce sauce until desired consistency (enough to coat spinach leaves).
  3. Serve warm (not pan hot) over the spinach (stemmed, washed and dry leaves) that has been tossed with the remaining 2 T grape seed oil.

Delicious.

Brett’s Warm Citrus Glaze for Giant Noble Spinach
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Brett’s Warm Citrus Glaze for Giant Noble Spinach
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