Healthy Meal / Snacks
Updated Egg Salad
I love this new version of egg salad that Heidi posted on her blog 101 Cookbooks, which if you don't already rely on it for great recipes, now you know! This is a nice, light update on a familiar classic, perfect for a new light filled season. Here's her recipe, I didn't want to change a thing, except maybe adding a few dashes of Fire Cider! 
Ingredients: 6 eggs 1/4 teaspoon salt 1/4 teaspoon pepper 1 small head of radicchio, shredded 1/4 cup chopped fresh dill 1 medium shallot, chopped 3 baby radishes, shaved thin to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider Method: "Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider. Just a bit of each so you don't weigh it down." Serves 2-4.
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Ingredients: 6 eggs 1/4 teaspoon salt 1/4 teaspoon pepper 1 small head of radicchio, shredded 1/4 cup chopped fresh dill 1 medium shallot, chopped 3 baby radishes, shaved thin to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider Method: "Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider. Just a bit of each so you don't weigh it down." Serves 2-4.
Prep time: 5 min - Cook time: 10 min Serve this salad on top of homemade flax crackers or store bought flax crackers!
Grilled Chili Shrimp
Here's the next spicy, healthy recipe from Chef Joe Dewey. It is pretty similar to Nina's recipe, which she sent us after meeting team Fire Cider at the Big E this year. Nina marinated and grilled the shrimp and then made fire cider shrimp tacos! According to Nina "they were SO good!" Here is the Chef Dewey's version of a chili shrimp marinade plus Nina's taco serving suggestion:
Looks like dinner to me![/caption]
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Organic Ingredients:
- 2 red chili peppers chopped
- 3 tablespoons Fire Cider
- 3 tablespoons olive oil
- 1/2 bunch cilantro
- 2 lbs raw shrimp, peeled
- 2 limes squeezed
- 2 cloves garlic, crushed
- salt and pepper to taste
Looks like dinner to me![/caption]Method:
Combine all ingredients as a marinade, add peeled shrimp and let marinate for 2 hours. Grill 3 minutes per side. Or saute til cooked through.
Serve cooked shrimp in corn tortillas with a coleslaw made of shredded cabbage, shredded carrot, a little mayo, a squeeze of lime juice, salt, and pepper.
Top with sliced avocado for a healthy delicious meal.
Instant Green Bean Salad...
Just add green beans!
[caption id="attachment_299" align="aligncenter" width="300"]
Pretty beans in the garden.[/caption]
This is Brian’s raw salad recipe and it's ready to eat in just a few minutes. If you have a garden or know someone who does, chances you've got fresh, crispy green beans in your fridge or backyard right now. I love to eat them raw, straight off the plant, something I started doing as a kid, grazing in my dad's garden. If you want to fancy up your beans a bit, try this:
Grab a couple of fistfuls of fresh raw green beans and cut each one into bit sized pieces. Chop up some red onion and colorful bell pepper. Combine all the veggies in a container with a fitted lid, like a wide mouth mason jar.Dress with a drizzle of olive oil to coat plus course ground salt and a healthy splash of Fire Cider.
Put the lid on and shake well to combine all the ingredients.
Eat now or pack it for lunch or a picnic!
Chef Joe Dewey's Avocado and Black Bean Salad
I love Joe's new recipe, it's made using many of my favorite foods and flavors. Avocados are full of vitamins, fiber and healthy fats, the kind that protect your heart, have anti-inflammatory properties and also taste really, really good. Black beans, and beans in general, have a bit of a bad reputation for being difficult to digest. Don't avoid this super food because of improper cooking! It's easy to cook delicious, digestible beans, using a crock pot and adding kombu seaweed during the cooking process. You can find easy to follow instructions on the website Nourishing Days.com under the post titled, 'Why Beans Are Hard to Digest & 8 Tips For Making The easier on the Belly' Alternatively, canned beans are super convenient and when combined with plenty of good for you fats, like the olive oil and avocado in this recipe, they are an easy to digest source of vegan protein and fiber. This quick and easy salad is full of flavor that gets better with time. Take this to your next picnic or pack it for lunch! The following recipe was created by local Berkshire County Chef Joe Dewey. Joe has been helping us in the Fire Cider kitchen and he's come up with a whole bunch of exciting new recipes for us. So if you love this, stay tuned for next week's Fire Cider blog post by our new guest chef! 
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Ingredients:
- 2 firm avocados
- 4 large garden fresh tomatoes
- 1 medium red onion
- 1 and 1/2 cup black beans or one 15 ounce can
- 1/2 bunch cilantro (or, if you dislike cilantro, substitute with parsley)
- 2 jalapenos (optional)
- 3 tablespoons olive oil
- 3 tablespoons Fire Cider
- juice from 1 lime
- 2 or 3 cloves garlic
- salt and pepper to taste
Method:
Chop the avocado, tomatoes and onion into bite sized pieces. Roughly chop the herbs, mince the hot pepper and garlic.
Combine all the ingredients in a large bowl and marinate together for 1 hour on your counter or in the fridge, well covered.
Aside from eating this salad with a spoon, it's a great take along meal for school or work and is delicious with corn tortilla chips. Or eat it over salad greens that have been lightly salted, tossed, lightly oiled, olive is fine, tossed again and then squeeze fresh lime juice on top, add Avocado and Black Bean Salsa and perhaps some grated cheddar cheese? Or roll this salsa up in a large corn tortilla with some baby spinach, queso fresco and top with hot sauce. Basically, any way you eat this, it's good and good for you!
Sweet and Spicy Cajun Corn Salsa
Elise came up with this new marinated salad using Fire Cider and Cajun seasonings to bring some sweet heat to the seasons freshest veggies: corn and tomatoes! Pick some up on your next trip to the farmer's market and then give this recipe a try. And remember, you can stop by and see Elise at the Fire Cider booth at select Sowa Farmer's Markets til the end of October.
Ingredients:
- Garlic 1-3 cloves
- 1/2 medium white onion
- 4 ears corn cut off the cob
- 2 ripe tomatoes
- 1-2 cups Black, kidney or other beans
- Fire cider
- Lemon juice
- Cajun spices, for example: one teaspoon each paprika, coriander, cumin and dried oregano; one-quarter teaspoon each cayenne pepper and cinnamon.
- Cumin
- Salt
- Pepper
- Honey
Method:
Finely dice the onions and garlic, and marinate in fire cider with lemon juice, salt, pepper, cumin, honey, and Cajun spices, all to taste, in a large bowl. Add diced tomatoes and beans and stir to combine. Set aside.
Heat a cast iron skillet on high.
Toss corn and your favorite Cajun spice mix with a small amount of olive oil in a bowl and then add to the hot skillet.
Cook until corn begins to brown/crisp, stirring often. Taste and add more spice of you'd like!
Add the hot cooked corn to the onion tomato and bean mixture and let it marinate for at least an hour at room temperature.
Enjoy, preferably outdoors, with a Fire Cider Gimlet or some Extra Tangy Lemonade!
Roasted Brussels Sprouts with Pine Nuts and Parmesan
[caption id="attachment_21" align="aligncenter" width="460"]
Photo from Bay Area Bites: Sprouts on a stick![/caption] I took this recipe straight from Bay Area Bites as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands! Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of pallet pleasing nutrition. This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies. If you don't have skewers, don't fret, you can simply skip that step. Ingredients:
Brussels sprouts on a stick ready to bake, photo from Bay Area Bites[/caption] Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts. Original post can be found HERE!
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Photo from Bay Area Bites: Sprouts on a stick![/caption] I took this recipe straight from Bay Area Bites as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands! Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of pallet pleasing nutrition. This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies. If you don't have skewers, don't fret, you can simply skip that step. Ingredients:
- 1 pound of Brussels sprouts
- 1/8 cup pine nuts, finely diced
- Fire Cider
- Olive oil
- Parmesan cheese
Brussels sprouts on a stick ready to bake, photo from Bay Area Bites[/caption] Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts. Original post can be found HERE!
