If you’re in the Dayton / Cincinnati area, you’re going to want to try this! The City Seed launched last week and I was so excited to have my first box delivered. It’s a farm-to-home delivery service that works with local farmers to ensure you’re getting quality food. I like knowing where my food comes from and I also like to make sure it’s free of hormones, antibiotics, chemicals, or GMO’s. My first box came with way more than I could fit into a single image, but you can see a few of the goodies from my box.
I love the convenience of this new service and it actually makes me want to eat healthy. Usually when I stray from healthy eating, it’s because it’s time for me to go grocery shopping and who has time for that? For me, it makes eating nutritious, quality foods more feasible and easy. Ok, enough rambling about how much I already love this new local gem- here’s what I prepared from my box (breakfast, lunch & dinner). Get ready for a long post full of delicious recipes!! First up, my favorite go-to breakfast….
Smashed Avocado Toast (topped with a soft boiled egg)
1 or 2 eggs
2 slices toast, I used grain-free sprouted bread
1/2 avocado, mashed
1/2 teaspoon black chia seeds
1/2 teaspoon sesame seeds
1/2 teaspoon cumin seeds
Sea salt & crushed black pepper, as desired
Place the eggs in a pot of boiling water for roughly 7 minutes, drain and transfer to a bowl of cold water. Peel the eggs, slice in half and set aside. Top each slice of toast with avocado, mashing it to the edge, then add an egg to each slice. Next, mix the chia, sesame, and cumin seeds along with salt and pepper in a small bowl. Sprinkle the seed mixture over toast and squeeze a little lime juice over top.
By the time lunch rolled around, I was ready for a fresh salad! I usually prepare salads in advance and pack them along. Just when I thought I couldn’t love a spring salad more than my beloved strawberry salad, I tried this recipe… and it just might be my new favorite. There are so many good textures and flavors in this one! This recipe makes two servings.
Pear and Chicken Spring Mix Salad
2 chicken breasts, baked and sliced
10 ounces spring mix
1/4 onion, thinly sliced
2 cups pear chips
1 cup cinnamon almonds
1/2 cup feta, crumbled
White Balsamic Vinaigrette (or use your favorite pre-made dressing):
1/4 cup white balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 cup olive oil
I prefer to bake my chicken in advance, so I have it on hand for salads like these. I season it with salt and pepper, drizzle a little olive oil on top and pop it in the oven at 350 degrees for around 30 minutes. For the pear chips, thinly slice or spiralize a couple pears and bake them for about 2 hours on 225 degrees, turning them every so often… I make these in advance, too. They’re a great snack, in addition to tossing them into salads. The salad itself is super simple. Toss everything together, add the desired amount of vinaigrette, and serve chilled. This recipe keeps well in an airtight container, if you’re packing it for lunch.
Next up, dinner. I kind of went all out for this one. I pretty much love anything topped with glaze, ha!
Orange Glazed Mahi with Balsamic Roasted Vegetables and Mashed Potatoes
The fish can totally be substituted for any other white meat… chicken, pork, turkey, or even another variety of fish. I just had mahi on hand, so it worked. This recipes serves 4, so I usually pack the remaining portion for lunch the following day.
1 cup fresh squeezed orange juice (2-3 oranges)
2 teaspoons of finely grated orange zest
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup honey
Roasted Balsamic Vegetables and Fish:
4 Mahi fillets
3 golden beets, peeled and thinly sliced
4 large carrots, peeled and thinly sliced
salt & pepper for seasoning
1 1/2 lbs. potatoes, peeled and cubed
1/2 teaspoon salt and pepper, to taste
4 tablespoons heavy cream, warmed
2 tablespoons butter, melted
1 tablespoon milk
chives, to taste
Preheat oven to 400 degrees. Whisk all the marinade ingredients together in a saucepan over medium high heat. Bring to a boil and simmer until thickened and reduced by half. Pour over fish and sliced vegetables, reserving 1/4 for later. Bake for 30 minutes, or until fish is cooked throughout and vegetables are soft.
While the fish and vegetables bake, cover peeled, cut potatoes with water in a medium saucepan. Add a pinch of salt and bring to a boil. Cook for 15 minutes or until fork tender. Drain the potatoes, then pour heated cream and melted butter on top. Mash the potatoes with a potato masher. Add milk and beat until the potatoes are smooth (don’t over beat). Fold in chives or additional salt and pepper to taste.
Pour remaining glaze over fish and veggies, plate the potatoes and serve immediately. There you have it! Breakfast, lunch and dinner, using primarily items I received in my first City Seed Delivery box. There is still a ton leftover, so I need to brainstorm more recipes. I’m glad a service like this finally popped up in our area. I’m going to try to commit to healthier living, better nutrition, and I think this is just the thing to help me stay on track! Do you guys use any similar services?