Monday, December 30, 2013

Meal Plan | Week of 12-29-13

This will be the last meal plan of 2013. Wow, I can't believe it!

Even with the holidays, I've been trying to stay on track with cooking at home. Since I have a couple days off this week, I'm going to go a little "all out," especially with the baking.

I bought my proteins from Sprouts. My CSA is still on break, so I'll be getting my produce from Winder Farms.


Organic Produce Box Items:
3 Apples
2 D'Anjou Pears
4 Kiwi
1 lb of French Fingerling Potatoes
1 Bulb of Fennel
1 Bunch of Carrots
Lettuce
1 Bunch of Broccoli I still have two heads of broccoli from last week, too. Any ideas aside from soup & roasting? Please comment below!

Wednesday, December 25, 2013

Pumpkin Spoonbread

Photo Credit: Succulent Succotash
Pumpkin Spoonbread - Baked
My eyes have been opened to the world of spoonbread. After I made this basic version, I decided to make a holiday version using pumpkin. 
Photo Credit: Succulent Succotash
Recipe from Bon Appetit Thanksgiving Edition
Here is my adaption for a less savory version of Bon Appetit's pumpkin spoonbread. It's a super moist cross between pumpkin pie & bread pudding. 

Ingredients
  • 2½ cups whole milk
  • ½ cup (1 stick) unsalted butter 
  • 2 tsp kosher salt 
  • 1 cup stone-ground yellow cornmeal  
  • ¼ tsp ground nutmeg I grated my fresh from the nut
  • 1 cup canned pure pumpkin purée Bon App recommends Libby's
  • 3 large eggs, separated
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger  
For a sweeter version, add 1/4 to 1/3 cup sugar

Tuesday, December 24, 2013

Persimmon Cookies

Photo Credit: Succulent Succotash
A Little Persimmon Cookie
Persimmons are in season in the Fall, so I have been getting the Fuyu variety in my CSA basket every other week.

I like firm and crunchy fruit. So, when my persimmons start getting a little soft, I get a little sad.

About five years ago, a former co-worker told me about how she uses persimmons in bread puddings and cookies. I grew up eating persimmons, but haven't really seen them in baked goods.

With my mushy persimmons, I decided to make cookies for the first time in my life. Enough of the excuses for not baking, I needed an excuse to use my overripe autumnal fruit!

Just a note, persimmon cookies aren't really your idea of cookies. They are more like cookie-shaped muffin tops or non-custardy bread pudding bites. These "cookies" are soft and incredibly moist. They are the perfect bite for this season.

Before I share the recipe for the cookies, you'll need to prep persimmon puree in advance.

Monday, December 23, 2013

Meal Plan | Week of 12-22-13

Photo Credit: http://www.hdwallpapersinn.com/
My CSA is on break due to the holidays, so I'll be drawing my cooking inspiration for this week from my impromptu visit to Zion Market today and what I have in my pantry already.

Sunday
  • Dine out at Pho 21 - spring rolls, pho well-done brisket I usually get rare steak (pho tai), but I was feeling adventurous.
Monday
Tuesday - Christmas Eve
Wednesday - Christmas
Thursday
Friday
Saturday
  • Meat loaf Thanks, Lauren, for the recipe
Breakfast 


Dessert
Drinks
  • Hot Toddy
  • Ginger, lemon, honey tea
  • Spinach & apple green juice


Do you have any special meal plans for Christmas week? Please comment below.

Friday, December 20, 2013

Cornmeal Spoonbread

Photo Credit: Jane Oh Kim

As you know from a previous post, I've been cooking from a new gluten-free cookbook where I came across this recipe for spoonbread. It has minimal ingredients and I had all of them in my pantry already.

Interestingly, I've never heard of "spoonbread" before. (Blame it on my Southern Californian Asian-American upbringing)


Spoonbread is a moist cornmeal-based dish prevalent in the South. Although named a "bread", it's åcloser in consistency and taste to savory puddings, such as Yorkshire pudding. (Source: Wikipedia)


Below is my execution of Nicole Hunn's original book recipe. I recommend serving it with a savory meat dish with juices or sauce. Or, eat it the next day with some butter, or sweetened with honey or jam.

Wednesday, December 18, 2013

Oatmeal Banana Bread

Gluten-free Muffins

The baking bug has officially bitten me for the first time in my life. (My sister, now a pastry chef, was the one who baked while growing up.)

I have been feverishly stocking up my pantry with baking essentials, and have been buying in bulk to save money in the long run.

So, what to do with the excessive amount of Bob's Red Mill Gluten-free Quick Cooking Oats from Amazon that I have? Oatmeal Banana Bread! I found this recipe on Bob's website.

Here's what I like about this spin on a classic:
  • It has more texture due to the oats
  • The flavor profile is mild as it doesn't have the usual spices like nutmeg and cinnamon
  • Honey is used as a sweetener that gives it a sticky, caramelized exterior
  • And, of course, it's gluten-free!

Thursday, December 12, 2013

Meal Plan | Week of 12-15-13

South Coast Farms CSA | Fall Quarter Week 7
In this week's organic CSA box, I received the following:
  • Baby turnips
  • Radishes
  • Fresh herbs including parsley, cilantro, and dill
  • Oranges They are curiously yellow like lemons
  • Grapefruits
  • Fuyu persimmons
  • Fuji apples 
  • Spinach
  • Arugula
  • Rainbow Chard
  • Spaghetti squash
  • Potatoes I traded in a couple heads of lettuce to double my portion
  • Onion
  • Celery
Recipe Ideas

Wednesday, December 11, 2013

Gluten-Free Buttermilk Biscuits

Portioned Buttermilk Biscuits
My friend, Stella, gifted me Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap by Nicole Hunn for my birthday last month.

What to make for breakfast on a lazy Sunday morning? Buttermilk biscuits! Below is my interpretation of Hunn's gluten-free recipe to make these comforting discs of buttery goodness.

Tuesday, December 10, 2013

Asian Pickled Salad

Asian Pickles in Mason Jars
I am a fan of all things acidic, tart, and vinegary. This quick pickled Asian Salad is a great compliment to this hearty, salty Asian Braised Pork Shoulder dish. 

Ingredients

For the Salad
  • 2 carrots, julienned
  • 1 hothouse cucumber, sliced thinly, preferably on a mandoline
  • 1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
  • 2 scallions, sliced thinly on the bias

Slow-Cooked Asian Pork Shoulder

Slow-Cooked Asian Pork Shoulder
I've been wanting to use my slow cooker more often as of late. But, to be honest, I am not fond of the traditional "Crock Pot" recipes. I find the traditional flavors of the usual chuck meat, potatoes, celery, carrots, and stock a little blasé.

So, anytime I see an interesting recipe for braised anything, I eagerly try to adapt it to the slow cooker.

On Secrets of a Restaurant Chef, Anne Burrell introduced an Asian version of a braised pork shoulder. Since I've gone gluten-free three months ago, my Asian food options have been limited. So, this was a perfect opportunity to 1) use my slow cooker 2) enjoy Asian flavors 3) try an updated slow cooker recipe.

Monday, December 9, 2013

Gluten-Free Potato Gnocchi

Gluten-Free Potato Gnocchi
I am a huge fan of Gordon Ramsay. My friend, Eugene, introduced me to his UK cooking show "Ultimate Cookery Course." 

I stumbled upon Ramsay's recipe for homemade potato gnocchi. In my great fortune, I had most of the ingredients on hand thanks to my CSA box. Below is my gluten-free adaption of this classic Italian pasta dish.

Friday, December 6, 2013

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna
I had spaghetti squash for the first time last year at True Food Kitchen. Their Spaghetti Squash Casserole is a baked pasta dish, without...the pasta. The squash is slightly crunchy mimicking al dente noodles. 

What's great is you don't have to cut or grate the squash to get it this way. When it's cooked, it literally comes out as noodles. You can enjoy it as a pasta replacement.

My friend, Kelly, gave me the idea to bake my CSA winter squash with all the flavors of lasagna. Here's my version of a tasty carb-less Italian casserole:

Ingredients
  • 1 medium spaghetti squash  
  • 1 lb lean ground turkey I used 1.25 lb
  • EVOO
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14 oz. each) of diced tomatoes, undrained 
  • Tomato paste, optional I made the mistake of draining the tomatoes, so I added in for flavor & color
  • 1 tbsp Italian seasoning I used 1/2 tbsp dried oregano & 1/2 tbsp dried basil 
  • 6 ounces ricotta cheese
  • 1 large egg I took it out when I started cooking to bring it down to room temp
  • 1/2 cup mozzarella cheese, shredded I used shredded Parmesan
  • Salt & pepper to taste

Thursday, December 5, 2013

Spiced Milk

whole and ground nutmeg
Photo Credit: Glamour Magazine

Cold weather calls for hot drinks with warm spices. Here's a simple recipe that'll help you relax and sleep better, too.

Ingredients
  • Milk of choice I used 2% Broguiere's Farm cow's milk
  • Ground cinnamon
  • Ground cardamom In an earlier post, I shared how to use them fresh from whole pods
  • Ground nutmeg Just grate the whole "seed" over a microplane or fine grater
  • Sweetener of choice such as agave or honey I used this thick, raw honey
Directions
  1. Heat milk via desired method (stovetop, microwave, steamer/frother) I love using my Nespresso Aeroccino. Thanks for the gift, Esther!
  2. Sprinkle spices into heat resistant cup to taste
  3. Pour milk into cup, then stir
  4. Add sweetener of choice, then stir
  5. Enjoy!
In the words of Ina Garten, how easy is that?

Wednesday, December 4, 2013

How to Use Whole Cardamom

Whole Cardamom

It's a well-known fact that whole spices are superior to pre-ground ones because powdered spices can go stale quicker. When you grind spices immediately prior to use, you enjoy the benefits of fuller, fresher aroma.

Want to take it to a whole 'nother level? Toast whole spices on a sauté pan or baking sheet prior to grinding. It's similar to toasting nuts prior to use. It releases more flavor.

Even though working with whole spices is slightly inconvenient, the pay off is worth it.


I recently learned that warm spices like cinnamon, nutmeg (especially), and cardamom can promote relaxation and sleep. If you are (East) Asian-American like me, these spices might be foreign to you. But, if you enjoy Chai tea, you will like these spices.

Last week, after dining in Brea Downtown, my husband and I popped into World Market to browse. Coincidentally, they were having specials on spices. Score!


I have to admit, I did not know what to do with the whole cardamom. Let alone, it was my first time actually seeing it in person. So, I searched to Google for answers.

In a (nut)shell, you need to separate the cardamom seeds from the outer layer.

video

Here's how I made fresh, ground cardamom at home:

  • Place cardamom pods on parchment paper Only grind what you need
  • Fold paper over to cover pods and go over with rolling pin You won't need to use much pressure
  • Separate shells from seeds
  • Place seeds in spice grinder or mortar I used my Magic Bullet
  • Grind until you get a fine, even texture
Enjoy in spiced teas or milks, baking, and cooking.

How do you use cardamom? Please comment below.

Tuesday, December 3, 2013

Meal Plan | Week of 11-27-13 & 12-1-13

South Coast Farms CSA Fall Basket
I must confess I've been MIA for the last month as I was celebrating a milestone birthday and, unfortunately and unrelated, I have been experiencing more-than-the-usual migraines (read, sleeping 10-12+ hours a day to cope). 

Now that I'm back in the groove of the daily grind, I'm feeling extra motivated to empty my overly-stocked fridge full of organic CSA produce and items from my usual grocery runs.

To make up for it, here are meal plan for two weeks.

Thursday, October 31, 2013

Meal Planning ~ Week 10-27-13

Last week was a blur. I don't even remember what we ate! It was a non-CSA week and there was a mix-up with my Winder Farms order, so I didn't get my organic produce box delivery. As a result, we didn't have much in the fridge or pantry.

This week, we made a trip to Costco for proteins and got our CSA box on Wednesday. A fully stocked kitchen makes my meal plan even more important.

Here is the game plan for the week:

Sunday
  • Brunch - Out with girlfriends
    • Buckwheat pancakes from Early Bird Cafe This is pretty much the only gluten-sensitive item on their entire menu
Early Bird Cafe Buckwheat Pancakes
  • Dinner - Argentine BBQ Party at Ariel's
    • Asado steaks chorizo sausages from El Gaucho cooked to perfection by grill master Ariel
    • Choripan My non-NCGS friends ate the chorizo with French bread as a sandwich 
    • Grilled red onions You'd be amazed at how sweet and addicting these are. Just lightly salted and oiled, then grilled over Mesquite coals. 
    • Chimichurri I am known to bring fresh herb sauce to BBQs, especially South American ones. My original inspiration from chimichurri was from this recipe, but I make it so often now I just wing it each time. This time around, I made it with:
      • 3 small bunches flat leaf Italian parsley
      • 3 tbsp dried organic Oregano flakes (fresh dried from my herb garden)
      • 1/4 red wine vinegar
      • 3 cloves organic garlic
      • Juice from 1 lemon
      • A few sprinkles of red pepper flakes
      • Salt & pepper to taste
      • EVOO to desired consistency I like it as a thick dressing; between the viscosity of a paste and a runny mixture.
  • Dessert - Layer Cake Bakery
    • Mini cheesecake with gluten-free graham cracker crust Pretty good
    • Coconut macaroon cookie
My Plate
The Argentine Grill
Layer Cake's GF Cheesecake

Wednesday, October 30, 2013

South Coast Farms CSA Week 1

Fall Week 1

This Week's Basket
This is the first basket of Fall quarter. Here is what I got in my 3rd CSA organic basket:
  • 1 bunch Swisss Chard
  • 1 head romaine lettuce
  • 1 head red leaf lettuce
  • 2 cucumbers
  • 1 winter squash AKA butternut squash
  • 4 summer squash AKA green zucchinis
  • 3 eggplants
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 yellow onion
  • 1 grapefruit
  • 3 pears
  • 4 kiwis
  • 4 Fuyu persimmons
  • 2 Valencia oranges
  • 2 Garnet yams
  • 1 bunch black kale I traded in my bag of green beans for this

Stay tuned for my meal plan summary of how I will use all this amazing produce with main dishes.

Wednesday, October 23, 2013

Meal Planning ~ Week of 10-6-13 (Part 2)

Meal Plan

I never got around to posting this as I was dragging my heels on finding all the photos for these meals. I finally got around to it for some proper show-and-tell. This is for the latter half of the week. For the first part of the week, check out my earlier post




Wednesday CSA Pick Up Day
  • Dinner
    • Cauliflower soup (see photo above): Cauliflower and onions cooked in chicken stock, combined in blender, add seasoning to taste
Thursday

Friday
  • Lunch
    • Thai Shrimp Salad at Tender Greens with co-workers
    • Modifications: No Thai dressing (due to fish sauce), sub with lemon vinaigrette; no peantus; no crostini
  • Dinner Lobster party at our friend's place! Our friend, Mike, caught these California lobsters (as opposed to Maine lobster) in Long Beach 
    • Lobster was prepared by baking with butter & garlic, as well as breaded & deep-fried for my non-GF friends
    • Organic Roasted Acorn Squash Salad - Roasted acorn squash, sliced persimmons, romaine lettuce, red onions in balsamic vinaigrette

Look at this HUGE tail! Doesn't it make your mouth just water? It was definitely a succulent meal.
Average vs. Extra Large Tail

Mini Me


Hope you enjoy these recipes!

South Coast Farms CSA Week 7

Summer Week 7 

Last Week's Basket

This is the last basket of Summer. Here is what I got in my 2nd CSA organic basket:
  • Veggies
    • 1 bunch of extra large rainbow chard
    • 1 bunch celery
    • 2 gold ball squash (round)
    • 2 yellow zuccini
    • 1 basket orange grape tomatoes So sweet, like candy. I loved these. 
  • Fruits
    • 1 bag of red grapes
    • 4 pluots
    • 1 pear
    • 2 grapefruits (1 from trade in)
    • 4 apples
    • 4 persimmons (2 from trade in)
  • Starches
    • 4 russet potatoes
    • 1 butternut squash
    • 1 large yam 
    • 2 small sweet potatoes
Note:  I traded 2 yellow squash and 2 pears.

Stay tuned for my meal plan summary of how I used all this amazing produce. 

Tuesday, October 22, 2013

Buddha's Hand

Buddha's Hand

Frieda's Specialty Produce kindly sent me a Buddha's Hand fruit to try. Kind of timely around Halloween, right?

I actually first saw it in New York on vacation. I had no idea what it was. It looked like an alien fruit!

Contrary to what you may think, this fruit is not "new" or a hybrid; it's actually one of the oldest citron fruits originating from China. You can find them at speciality stores like Dean & Deluca and Whole Foods. If you see it, don't be scared! Give it a shot.

Monday, October 21, 2013

Winder Farms Delivery 10-15-13

Winder Farms Organic Produce Box

Last week, we received our first delivery from Winder Farms. Since it was my "off week" for CSA, I ordered the organic produce box. It was on my doorstep first thing on Tuesday morning inside a cardboard box. 

Here's what our box included:
  • Veggies
    • 3 large zucchini
    • 1 bunch broccolini
    • 1 bunch spinach
    • 1 bunch radishes
  • Fruits
    • 3 pears
    • 3 Fuji apples Small, but delicious
    • 1 pomegranate Reminds me of childhood 
  • Starches
    • 2 sweet potatoes
    • 1 extra large golden beet
  • Recipes for the beets & radishes

Saturday, October 19, 2013

Winder Farms Farm Delivery


When my husband and I visited the Brea farmer's market a couple weeks ago,  we came across the Winder Farms booth for farm delivery service. I was very excited to see produce boxes in their brochure as I'd been thinking about how to supplement my CSA, since it is only offered in my area every other week. This sounded like a great way to supplement the "off" weeks. Note: There are online organic grocers that ship, but it's not the same as local products.

Monday, October 14, 2013

Gluten-free Fish Sauce

Panix
It has been over 45 days since I've gone gluten free. Overall, I think the transition has been pretty smooth, but I have had my share of breakdowns especially when I tried to eat out with my family and friends at local Asian restaurants--the authentic, mom & pop shop kinds. Staff is not always knowledgeable, nor are they keen on being accommodating.  

My worst dining out experience was going to BCD with my in-law's. (I'll be writing a restaurant review later). Hence, my Instagram post saying that it sucks to be Asian & gluten-intolerant. 

While I quickly discovered gluten-free soy sauce (typically called Tamari), it took me much longer to find gluten-free fish sauce. I thought I wouldn't be able to enjoy Thai food again.

What is fish sauce anyway? 
It's a strong briny sauce made from fermenting anchovies, water, and salt. It's a key ingredient in East & Southeast Asian foods. 

  • Vietnamese - nuoc mam
  • Thai - nam pla 
  • Korean - aekjeot  
  • Philippines - isda

A few years ago, I saw a cool documentary on Extreme Cuisine hosted by Jeff Corwin on the making of fish sauce

Finding the right fish sauce
Prior to my G-free days, I bought the Viet Huong Three Crabs fish sauce based on my research for a Thai green papaya salad (som tum) recipe. I didn't realize that this brand was NOT gluten-free after the fact. Look for an inconspicuously labeled ingredient called "hydrolyzed vegetable protein," translated as wheat protein.


When I found out I was gluten intolerant, I purged my kitchen of all gluten-containing items including the incomparable condiment, fish sauce.

I haven't had much Asian food since my confirmed diagnosis. Unfortunately for me, my favorite Asian dishes almost always include fish sauce, which, in turn, contains gluten.

  • Korean Kimchi - depending on brand of fish sauce used to season
  • Vietnamese Pho - broth & condiments 
  • Som Tum - salad dressing 

Gluten-free Brands
Below are some gluten-free brands I found online. While I feel comforted in knowing that I can try to replicate Asian dishes at home, I wish that I could still go out to eat like I used to. Now that I am more familiar with brands, I can ask restaurants what brands they use.

Squid (Thai)


According to my friend, Connie, this is the best fish sauce because its extra smelly.

Three Shrimp (Thai)



Lighter in taste compared to the above brand.

Red Boat (Vietnamese)

Check out this video tour hosted by Spike Mendelsohn (as seen on The Next Iron Chef & Top Chef).


Three Ladies (Vietnamese)


Rufina (Filipino)

Thai Kitchen (American)



I think Thai kitchen products are "Americanized," and probably not the most authentic. 

Where can you buy fish sauce?
  • Local American grocers depending on your neighborhood demographic 
    • My local Albertson's in Fullerton has a dedicated Korean section with soju, laver, kimchi, etc.
  • 99 Ranch
  • Vietnamese markets in Westminster, CA
  • Korean Markets: Han-Nam Chain, Zion, H-Mart, Arirang (AKA AR Mart)

Help me buy the best one. Please vote!
What is your favorite gluten-free fish sauce brand?
  
pollcode.com free polls 

Thursday, October 10, 2013

Girls Night In


Last Saturday, my girlfriends and I got together for a Girls Night In (GNI). It's a mix between a Wine & Cheese soiree and Potluck party. It always turns out spectacular. and we all get stuffed with good food and great company. 

All my friends were very thoughtful in bringing some gluten-free options for me. Unfortunately, I have been on an even stricter diet for a gut repair program that doesn't allow me to consume dairy, grains, and alcohol. So, my options were limited. 

Note: A lot of the cute serveware you see below are owned my friend, Sue, who purchased them at Crate & Barrel.

Pictured: Parsley Pesto (prepared by me), Trader Joe's toasts, sliced peaches, Marscapone cheese, Parm-Gouda cheese.

The Mascarpone and fresh peach combo was to die for. I have not had dairy in three weeks, but I had to cheat a little bit to enjoy this.

The Parm-Gouda combo was a first for me. I had a sliver of a sliver to taste it. It has the creamy, smokey flavor of gouda with the saltiness of Parm. Yum!


Add caption











Pictured: Garlic-stuffed olives (these pack a punch of flavor), dark-chocolate nibs, and roasted almonds.
Pictured: Thinly sliced apples. They taste great with Brie.

Skilled knife work by my friend, Caroline.
















Add caption




Pictured: Brie cheese, cheese torte (sun-dried tomatoes, olives, pesto, soft cheese), poppy-seed water crackers, and toasts.
Pictured: Roasted yellow zucchini with parsley pesto made by moi. Read simple recipe in my previous post.

*This is approved for the Repairvite diet.
Pictured: Chilled butternut squash and caramelized onion from Whole Foods deli.

My dear friend, Cathy, drove all the way to Long Beach from Fullerton to get a gourmet side dish that was gluten-free for our get together.

I slightly teared due to her thoughtfulness.

*This is approved for the Repairvite diet.
Pictured: Qunioa salad from Whole Foods.

I was a little sad that I couldn't eat this as it contains grains, soy, and tomatoes or peppers. Sorry, Cathy.

*This is gluten-free, but not approved on Repairvite diet.
Pictured: Selection of cured meats.

I wasn't 100% sure if this was OK for me to eat, but I did so anyway as it was the only source of protein other than cheese.

*Check label if gluten-free.

Note pictured: Fresh cured meat cuts from Claro's deli. My favorite was Alpino. It is a thinly sliced, circular meat that my friend described as a cross between salami & Proscuitto.
Picture: Organic green grapes from my CSA box.

*Not approved for Repairvite as it is a high glycemic index fruit (i.e., high in sugar).
Pictured: Sparkling blood orange soda. I watered it down with equal parts sparkling orange water.

Both myself and my friend, Joyce, could not partake in the drinking of alcohol. Joyce is pregnant and due in a couple weeks. Emma, Auntie can't wait to meet you! My lame excuse was my detox restrictions.
Pictured: My friend, Stella, brought faux Chardonnay for Joyce & I to drink.

Don't I have the sweetest, supportive friends, ever?!
Picture: Us ladies love our bubbly. I had a sip when we had the first of many cheers.

*Red wine is not gluten-free, but white wine is. Alcohol is not approved on the detox program.
Pictured: The star of the night was this sparkling pink moscato.

*I cheated on my diet and drank 1/3 of a flute of this lovely bubbly.


















Do you have any food ideas for our next GNI?

Wednesday, October 9, 2013

Community Supported Agriculture

Bon Appetit
When I used to live in South County, Gelson's and Sprouts were only a few minutes away. Now that I live in North OC, I have to drive around 15-20 minutes to get to Sprouts, Mother's Market, or Trader Joe's. 

In order to prevent waste, I have become accustomed to shopping 2-3 times a week for fresh organic groceries. So, making the relatively longer drive to Brea has been inconvenient to say the least. I still shop at Albertsons, Vons, and Costco, but not as frequently.

On top of that, my husband and I have been going to the farmer's market in Brea every week to get fresh organic produce. 

Ever since I found out about my non-Celiac sensitivity and have been doing the Repairvite gut repair program, I have decided to consume more raw and organic foods. .

All of this gave me the push to finally sign up for CSA. My friend, Geno, told me about this program last year when he read it in Bon Appetit magazine. 


What is CSA?

Community Supported Agriculture (CSA) is a program where you partner with a local farm. Every week, the farm compiles a box for you with items from its seasonal harvest. You usually pick it up at designated drop off locations or the farm stand. You pay upfront and commit for a minimum of a quarter (approximately 14 baskets). 

Tuesday, October 8, 2013

Citrus Herb Roasted Chicken

Citrus Herb Roasted Chicken Thighs
I have been cooking organic chicken thighs once a week lately. The easiest way to cook them is to roast them in the oven. I winged a recipe today based on my vague memory of something I cooked back in February.

Earlier this year, I made this whole roasted chicken to celebrate birthdays for our friends, Ariel & Josh, based on this recipe.

Uncooked
Roasted

I've grown tired of the usual savory marinades including Herbs de Provence, sweet & spicy, and lemon garlic. I wanted something brighter for my skin-on, bone-in organic chicken thighs on Sunday night. It just so happened that I had an organic tangelo, fresh mint, and Italian parsley on hand.