At long last, the much-awaited warmer days are here, and with it a plethora of new spring produce to enjoy! It’s a great time to get in the kitchen. This week, please enjoy some of our top spring recipes, which our Organic Meal Delivery clients have been raving about.

Mixed Greens with Strawberry Miso Dressing
Pureed strawberries and miso make an unusual, slightly sweet dressing. Miso is made from fermented soybeans, and is a good source of probiotics.
Serves 6-8

• 6-8 cups of mixed spring greens, washed and dried (We love all of the amazing sweet and spicy greens available at the Downingtown Farmers Market!)
• 1/4 cup rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons white miso
• 2 tablespoons sesame oil
• 1 cup chopped fresh organic strawberries

Place all ingredients, except mixed greens, in a blender and blend until smooth. Serve dressing over top of greens.

Greek Potato Salad
Serves 4

• 1.5 lb new potatoes
• 1 cup chopped cucumber
• 1 cup fresh parsley, chopped
• 1 cup grape tomatoes, quartered
• 1/2 cup scallions, chopped
• Salt and black pepper, to taste
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp minced garlic
• 8 oz feta, crumbled (optional)
• 1/2 cup kalamata olives (optional)
• fresh herbs such as basil or dill (optional, to taste)

Cook potatoes by simmering them whole, until tender. Cool completely, then halve or quarter them so that they are in bite-sized pieces.
In a bowl, combine chilled potatoes, cucumbers, parsley, grape tomatoes, and scallions. Season with black pepper and salt, to taste.
In a separate bowl, whisk the olive oil, lemon juice, and garlic until blended. Add to the potato salad and mix until thoroughly combined. (You may decide not to use all of the dressing, so add a bit at a time until it tastes right to you.)
Stir in feta, olives, and fresh herbs, if using. Chill before serving.

Spring Rolls with Peanut Dipping Sauce
Adapted from Clean Eating Magazine
Serves 4-6

• 18 to 20 spring roll rice paper wrappers
• 1 head Boston or Bibb lettuce, leaves separated and largest leaves cut in half

Fillings: (You’ll want about 2-3 cups of total filling. We suggest using at least 4-5 different types of veggies for the best flavor and presentation - the more variety, the better! Use whatever produce is in season and fresh at your store.)

• napa cabbage, thinly sliced
• broccoli, finely chopped
• carrots, shredded
• kohlrabi, shredded or thinly sliced
• cucumber, thinly sliced
• bell pepper, thinly sliced
• bean sprouts
• broccoli sprouts
• scallions, chopped
• avocado, sliced
• jalapeno, thinly sliced
• fresh herbs: cilantro, mint, or basil

Fill a wide, flat bowl or dish with warm water. Wet spring roll wrapper with warm water by submerging it for 5-10 seconds, or until pliable. Place wrapper on a hard surface. Place lettuce leaf flat on top of the wrapper. Pile on your vegetables.
Roll wrapper tightly, burrito-style. (There is no secret to doing this perfectly, except that practice does help! Rest assured that they’ll taste amazing, no matter how they look.) Serve with Peanut Dipping Sauce (recipe follows).

Peanut Dipping Sauce

• 1/4 cup lime juice (fresh, not store-bought!)
• 1/8 cup creamy natural peanut butter, unsalted
• 2 tbsp fresh cilantro, minced finely
• 2 tbsp water
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced finely
• 2 tsp tomato paste
• 2 tsp low-sodium tamari soy sauce
• 2 tsp raw honey
• 1 tsp fresh ginger, grated
• 2 drops chile sesame oil

Whisk all ingredients together in a medium bowl, thin with water and/or adjust seasonings as needed to suit your tastes. Serve at room temperature.
Serve chilled spring rolls with dipping sauce.

I find amazing, fresh spring produce at Kimberton Whole Foods - what are your favorite resources for local produce? Share with us in the comments, below!

In Chester County, “back-to-school” time is here. Along with school bells, September signifies the return to routine. I’m sure if you’re a parent, you’re gearing up for soccer practice, dance class, and science projects. Even if you don’t have kids, it’s still a time when you transition from vacation season to busy season, which can make for long days or late nights at the office.
 
The remedy for getting back into the swing, and keeping yourself and your family healthy, is to have homemade meals you can prepare in advance (or order from The Wildflower Chef!) and bake in less than 30 minutes. For these reasons, I’m a huge fan of summer casseroles. Utilizing the most abundant, seasonal ingredients, I can make a filling dinner with leftovers to spare.
 
Traditionally, when we think of casseroles we often conjure images of unappealing ingredients, like canned tuna, cream soup, and processed cheese. However, casseroles are making a wholesome comeback. In fact, our local Pennsylvania newspaper, Daily Local News, recently featured some fresh takes on summer casseroles— and they asked me to contribute a recipe!


 
To give my clients’ casseroles an honest, real-foods makeover, I incorporate a lot of delicious vegetables, lean meats, and gluten-free alternatives, like spaghetti squash. Here are just a few of my favorites:

• Chicken & Rice Bake: Broccoli and broth put a healthy spin on a retro classic.  
• Spaghetti Squash: Topped with marinara sauce, mozzarella, ricotta, and spinach, this is my low-carb, gluten-free go-to.
• Ratatouille: Use up the last of the summer squash (or eggplant) by layering it with sliced tomatoes and baking it in a casserole dish.

Vegan & Gluten-Free Enchilada Casserole
(Based on a recipe for Vegan Enchiladas from OhSheGlows.com)

Servings: 4

Ingredients:
1 cup sweet potato, chopped
1 Tbsp. olive oil 1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 (14.5-ounce) can black beans, drained and rinsed
2 handfuls spinach, chopped
2½ cups enchilada sauce (homemade or store-bought)
1½ tsp. ground cumin
1 Tbsp. fresh lime juice or to taste
Salt, to taste
½ tsp. garlic powder
1 tsp. chili powder
12 (6-inch) corn tortillas
1 cup shredded vegan cheese (optional)
Chopped cilantro and green onions, to garnish

Instructions:

1. Preheat oven to 350° F. Grease an 8-inch-by-8-inch casserole dish or whatever you have on hand (more on this later). Precook the chopped sweet potato by simmering it in a small pot of water for about 5 to 10 minutes, until tender. Drain and set aside.
2. In a large skillet over medium heat, heat the oil. Add onion and cook until translucent. Add garlic and reduce heat to low and cook for a couple more minutes. Add the chopped pepper, precooked sweet potato, black beans, and spinach. Cook for about 5 to 7 more minutes on medium-low heat.
3. Next, add enchilada sauce to the skillet. Stir well and add cumin, lime juice, salt, garlic powder, and chili powder. Adjust seasonings if necessary.
4. Scoop about ¾ to 1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Begin layering tortillas and filling, alternating, until casserole dish is filled. (I have done this in very small individual pans or in larger casserole dishes. You want to end up with 3 layers of tortillas. You can overlap their edges a bit.) Sprinkle with vegan cheese if preferred.
5. Bake tortillas for 20 to 25 minutes. Top with cilantro and green onion.

 
Free Consultations with The Wildflower Chef: Need help in the kitchen now that school is in session? I’m offering complimentary 20-minute food consultations for anyone looking for healthy meal prep tips. Click here to schedule your timeslot. Offer ends September 30, 2016.

Summer is going, going, and almost gone here in Chester County. Have you been enjoying the best of the season for the past few months? Clients have told me they are making sure to visit Marsh Creek and other favorites with their children, before it's back-to-school time. 

If you are like me, you'll want to continue to take advantage of fresh, summer ingredients before we transition into fall. Summer’s bounty is so unique, because it features fruits just as much as vegetables.
 
From a culinary standpoint, this union provides the perfect balance of flavor. Combining sweet and savory ingredients allows you to create unexpected dishes that transcend the old standbys.
 
With summer produce still cropping up, I encourage you to enjoy the experience of having a delivered organic meal, maybe as a way to take the "Labor" out of Labor Day weekend. This is a great time to treat yourself to a side-dish that is savory & sweet. (I can create a side dish that you can take to a labor day picnic in Malvern, West Chester or even to the beach... shhhh it can be our secret!) 

Check out these fresh ideas that clients love...
 
Recreate or order these Sweet and Savory Sides

Tomatillo-Blueberry Salsa: Start with your favorite salsa recipe, but substitute ½ or all the tomato with diced tomatillos. They’re tangy and delicious! Then, add blueberries for a fun and fruity twist. This is perfect served with fish or chicken.
Lauren from Malvern says "It tastes like a dessert but is good for me! Win!"
 
Summer Squash Dishes: Grill and top summer squash with interesting ingredients such as: torn mint leaves, toasted pine nuts, pomegranate seeds, and/or goat cheese.
 
Or, dice grilled zucchini and toss it with quinoa, orzo, or farro, plus a drizzle of olive oil and lemon juice. Squash is so mild that you can mix and match it with other ingredients and it won’t overpower them.

Fresh Corn Salads: Corn salads and salsas are always a hit. Mix corn kernels with herbs like parsley, basil, or cilantro. Incorporate halved cherry tomatoes, diced cucumber, minced jalapeno, and/or sliced red onion. Finish it off with feta or another mild cheese. (This is extra delicious if you grill the corn before slicing it off the cob!)
Kid Pleaser! Clients across the board said that their kids really enjoyed this and it was also a party hit on weekends.
 
Ever make grilled pizzas or flatbreads? Top yours with fresh sweet corn for an unexpected and tasty topping. Corn is so versatile; I could eat it every day.

Peachy Pairings: Grill and top peaches with a drizzle of honey or maple syrup. Or, opt for a fresh berry syrup, made from whatever berries are currently in season. (To prepare raspberry syrup: simmer raspberries with cane sugar and a splash of lemon juice.) 
 
You can also use peaches in savory dishes. Toss grilled or fresh peach slices with juicy slices of heirloom tomatoes and thinly sliced red onion for a refreshingly sweet-meets-savory side.
 
Have your own combination in mind? I’d love to hear about it. Let me know in the comments below! 

To order sweet and savory sides for your next meal, contact us.

What would you see if you were to take a look inside my commercial kitchen? You’d see me and my team turning fresh ingredients into inspired and healthy meals. You’d see us working hard to make sure each dish is cooled, packed, and labeled with care. You’d see a flurry of movement around kitchen sinks, hot burners, and mixing bowls.

While the chefs are fun to watch, the real attraction is the food. My menus change according to the season and client preferences. In other words, each cook session looks a little different. If you were to peer into our windows this week, you’d find us making my Roasted Heirloom Tomato Caprese Salad (recipe below)—and creating summer meals with these honest ingredients: 
​

• Heirloom Tomatoes: Fresh, colorful, and full of flavor, these special tomatoes are around for a limited time, so enjoy while you can. 
• Crispy Cabbages: Often overlooked, cabbage is a versatile ingredient you can make into all sorts of sides. Right now, I’m shredding them for homemade summer slaws. 
• Cherry Tomatoes: These little gems are bursting with juiciness. Toss them into green salads, slice them up for grain bowls, or just pop them into your mouth.
• Local Strawberries: There’s nothing like eating strawberries from your own backyard (or neighborhood farmers market). They’re perfect for snacking or adding to morning oats and smoothies. 
• Zucchini & Yellow Squash: If you’re gluten-free (or just want to get more veggies in your diet), try zucchini noodles tossed in pesto or coconut curry sauce. I also love to roast or sauté chunks with a handful of fresh herbs.
• Green Bell Peppers: Ideal for stuffing, roasting, and adding to Creole dishes, they lend a sophisticated crunch to every bite. On their own, they make a refreshing snack.
• Sweet Onions: Grilled or roasted, these onions are an extra special treat during the summer months. Enjoy alone or on top of grass-fed burgers. 
• Corn: We love to roast fresh corn on the cob and send it to clients smeared with herb butter. It’s a great vacation dinner idea. Before you leave, simply wrap the smothered corn in foil, pack it up, and pop it in the oven when it’s time to eat.
  
  

To yield the highest-quality meals, I get a lot of my produce from Mark at Nuneviller Farms. You can learn more about Mark and sourcing local ingredients here. 

Now, on to the recipe... This salad pairs heirloom tomatoes with fresh mozzarella cheese (and lots of herbs) to create a dish reminiscent of a café in Capri. 

Roasted Heirloom Tomato Caprese Salad

Ingredients:
2 lbs. heirloom tomatoes, cut into wedges
¼ cup olive oil
2 Tbsp. balsamic vinegar
Dried basil
Dried oregano
Sea salt
Freshly ground pepper
8 oz. fresh mozzarella, cut into small cubes (or marinated tofu to keep it vegan)
Fresh basil, optional

Directions:

1. Preheat the oven to 350° F. In a large bowl, combine the first 7 ingredients. Transfer to a baking sheet. Arrange the seasoned tomatoes in a single layer (use two sheets if necessary.)
2. Place in the oven for 10-15 minutes. Remove and cool. 
3. Mix in the mozzarella. The cheese will stay nice and firm if the tomatoes are completely cooled. Garnish with fresh basil if desired.
   
   

I hope you enjoyed this tour of The Wildflower kitchen. What are you cooking up this summer? Tell me about your favorite dishes and ingredients in the comments below. Or, snap a picture and tag me on Instagram. 

Photo courtesy of Dreamstime.com

I consider myself the friend of a farmer. Metaphorically and literally. I used to work with Mark Nuneviller, owner of Nuneviller Farms in Emmaus, PA. As a farmer and chef, our relationship is incredibly symbiotic.

If you know me, you know that I focus on creating meals out of the best ingredients available. That means sourcing produce that’s organic, seasonal, and local as much as possible. It’s important to understand that these aren’t just labels. These foods are actually grown the way Mother Nature intended. In return, you yield dishes that are:

• Fresher
• Tastier
• Healthier
• More vibrant
• Eco-friendly

Since I'm a fan of organic farming and everything it stands for, when Mark needed helpers to pull plastic on his high tunnels earlier this season, (a job much more easily accomplished with many hands) I was quick to volunteer my time. Many crops are grown in high tunnels to extend the growing season and improve yield and quality. If you want to learn more, check out this video which shows what the process is like.

Now that the farmers market season is here, I've been placing orders for Nuneviller Farms fruits and veggies each week. Mark is kind enough to bring his bounty to the Downingtown Farmers Market, which is my pick-up point—and another great location for high-quality ingredients. That means my personal chef clients will have the freshest possible produce in town.

If you’re heading to your neighborhood farm or farmers market, here’s a short list of my seasonal favorites:

Spring-Summer Produce Guide
Bok Choy
Arugula
Kale
Strawberries
Head Lettuce
Spicy Lettuce Mix
Cucumbers
Chard
Cherry Tomatoes

What’s your favorite farm-fresh find? Let us know in the comments below. Better yet, snap a pic and post it on our Facebook page with the hashtag #friendofafarmer.

Check out this gorgeous produce from Alewife Farm in Clinton Corners, NY. The colors are so incredible! (these were taken on an iPhone, no filters!)  Even in January, remember to buy local when possible and speak to the folks who are growing your food: it's the only way to trust that you're putting good, wholesome produce into your body.