I wanted to share a few pictures of Farm Fresh Nutrition’s book release celebration! We had great food and guests. I wanted to share the recipes that we had on Saturday. Most of these are not from the book so you can have even more local food recipes! All the food was grown locally with the exception of the tea bags, wheat flour and sugar in the soda!
Kale , Goat Cheeseand Caramelized Onion Pizzettes
Meat Balls made from Hickory Nut Gap Beef with Smoking Js Fiery Foods Mocha Stout Barbeque Sauce
Smiling Hara’s Tempeh with Smiling Js Fiery Foods Ninja Porter Barbeque Sauce
Crostini with Pesto, Roasted Butternut Squash and Potato Drizzled with Local Balsamic Vinegar
Local Apple Cupcakes with Praline Glaze
Blueberry Basil Soda from Waynesville Soda Jerks
Kale, Goat Cheese and Caramelized Onion
To make: Use pizza dough from Farm Fresh Nutrition roll out into 2 1/2 inch circles. Top with sauteed kale, caramelized onions and goat cheese. Heat in oven which has been preheated to 450 and cook until slightly browned on bottom.
One pound lean ground beef, 1 egg, 1/3 cup bread crumbs, 1 tablespoon Worcestershire sauce, 1 clove garlic minced, 1/3 cup minced onions. Form meat balls. Bake in oven at 350 degrees and bake until brown. The meat balls were placed in a clean pan and brushed with the Mocha Stout Barbeque Sauce. Bake until barbeque sauce is slightly cooked on meatballs.
With so many varieties it is hard to just pick one so we had all of them. (However, the Hempeh was not available when we bought the other three kinds). We had black eyed pea, black bean and soy. The tempeh was cubed and sauteed in a little oil until browned. Transfer into pan and add Ninja Porter Barbeque Sauce, bake until sauce is slightly cooked on tempeh.
Crostini with Pesto, Roasted Butternut Squash Potato Drizzled with Local Balsamic Vinegar
Purchase a skinny baguette and slice thin. Brush with olive oil and herbs and toast on both sides. Allow to sit on a cookie sheet. Meanwhile peel and roast butternut squash and potatoes and roast in olive oil until soft. Make kale or herb pesto according to directions in Farm Fresh Nutrition. Top the crispy baguette toasts with pesto and then with vegetables, drizzle with local balsamic vinegar.
Local Apple Cupcakes
This was just a fun invention of tea, local, organic apple cider and chopped apples and pears.
If you missed our celebration! I have some other opportunities to get the book. Follow Vine Ripe Nutrition on Facebook, Twitter and you can also find other book events on Vine Ripe event page. I hope to see you soon and sign your new book for you! This weekend I will be in Atlanta at Star Provisions and the Academy of Nutrition and Dietetics FNCE meeting with #FarmFreshNutrition. I hope everyone who has their copy has been enjoying the book! I hope that you are enjoying the beautiful fall weather!
Yours in Local Food & Health!
Bobbi and Denise with the kale pizzettes, meat balls, tempeh, crostini and the cupcakes!