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 fresh produce, our certified health coaches at Live Life Well share their favorite recipes with accompanying cooking videos and printable recipe cards below.
ZESTY WATERMELON SALSA
- 1 tablespoon sugar
- 4 tablespoon lime juice
- 4 cups watermelon, cubed
- 1 small yellow pepper, diced
- 1 jalapeno pepper, minced
- 1 small red onion, minced
- 2 tablespoon cilantro, chopped
- 1/4 teaspoon pepper
- 2 tablespoon mint leaves, for garnish
- Combine sugar and fresh lime juice.
- Toss prepared fruits, vegetables, cilantro, and pepper with lime mix.
- Garnish with mint.
SWEET BASIL MELON
- 1 tablespoon basil
- 1/2 cup water
- 1/2 cup sugar
- 3 cup cantaloupe
- Extra chopped basil, for garnish
- Combine basil, water and sugar in pot and heat until sugar is dissolved (to create basil simple syrup).
- Prepare cantaloupe in desired shape (cubed or balled).
- Toss melon in basil simple syrup and garnish with basil.
SUMMER VEGGIE CHILI
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 2 cups ground Beyond Meat
- 3 stalks of celery, diced
- 2 summer squash, diced
- 2 sweet potatoes, peeled and diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 3 green onions, thinly sliced
- 2 cans black beans, rinsed
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 4 large tomatoes, diced
- 2 cups vegetable broth
- Cilantro and avocado, for garnish
- Heat oil. Add garlic and onions. Sauté until fragrant.
- Add Beyond Meat and cook through.
- Add remaining veggies and beans (excluding the tomatoes).
- Add spices and cook until fragrant.
- Add tomatoes and broth; simmer for 20 minutes.
- Garnish with cilantro and avocado.
SUMMER SQUASH CAULIFLOWER CRUST PIZZA
- 1 1/2 cups cauliflower
- 1/2 teaspoon black pepper
- 2 teaspoon garlic
- 1 egg, beaten
- 1/3 cup mozzarella cheese
- 1/3 cup Parmesan cheese
- 3/4 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 cup zucchini, thinly sliced
- 1/2 cup heirloom tomatoes, thinly sliced
- Preheat oven to 400 degrees.
- Food process cauliflower until rice consistency.
- Microwave cauliflower for 5 minutes to soften.
- Squeeze excess water out of cauliflower with a cheese cloth or towel. It’s important to make sure you squeeze as much water out as possible.
- In a bowl combine cauliflower, black pepper and garlic. Add egg and mix until combined.
- Form to desired shape and spread thin to create crust.
- Bake crust for 10 minutes or until golden brown.
- Add toppings and bake until cheese is bubbling.
ASIAN STYLE STUFFED PEPPERS
- 2 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 tablespoon ginger, grated
- 1 pound ground turkey
- 2 cups quinoa, cooked
- 2 tablespoon low sodium soy sauce
- 1 tablespoon ginger
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 4 scallions, diced
- 6 red peppers
- Preheat oven to 400 degrees.
- Heat sesame oil on medium heat.
- Add garlic, onion and ginger to pan and cook until fragrant.
- Add ground turkey, cook through (about 5 minutes).
- Add quinoa, seasonings and scallions, and mix until combined.
- Spoon filling into hollowed peppers and bake for 15 minutes.
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!
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.
