Shopping in-season produce not only saves you money but also gives you the freshest options! It’s starting to get warmer outside and with the warmer weather comes all the Spring time produce. We compiled a list of some of March’s best produce along with some tips and recipes!
Artichokes are actually flowers that have not bloomed yet, and they are extremely healthy for you! But how does one tackle this vegetable? First, make sure you buy a good one. You want the leaves of the vegetable to be closed, and when squeezed, they should squeak- both of these indicate a fresh artichoke. Once you have your artichoke, start by cutting off the tops of the leaves, then slice off about an inch from the top. Thoroughly rinse the artichoke. You can steam, grill, stuff, bake, you name it – whatever you want, just make sure to add this tasty and fun vegetable into your life!
Asparagus get a lot of talk – some of it good and some of it bad. For those of us who love asparagus, we know that Spring time means fresh asparagus time! You want to choose firm, bright green stalks. There are different stalk thicknesses you need to choose from – thin/pencil size works best for sautéing and steaming, while the thicker stalks are easier to handle when grilling, roasting and baking. Asparagus can be added to almost anything! Click herefor some of our asparagus recipes! Sautéed, roasted, baked, steamed or left raw and added to a salad there are many ways to love asparagus.
Broccoli, the vegetable we all used to pretend were little trees when we were younger. Now we start to appreciate how good for our bodies broccoli is! Choose broccoli with bright green, tightly packed florets. In addition to eating raw alone or in salads, broccoli is also really yummy when cooked! Coat your broccoli with olive oil and your favorite seasonings, sprinkle with some lemon juice and Parmesan cheese and then bake.
Radishes are a very healthy root vegetable. When choosing your radishes from the store start with the leaves, you want them to look fresh and be bright green. You want the radish bulb to be hard and smooth. Before we talk about the bulb of the radish, let’s talk about the radish leaves. The greens are really tasty sautéed in olive oil with garlic and salt and pepper. They can also be added to soups or they can be eaten raw too! The radish bulb can also be eaten raw or cooked too! Butter and salt are a yummy way to enjoy raw radishes. Roasted radishes is also a great way to enjoy them – cut them in half, add onions, and other seasonings and cook until a fork goes in easily.
Mushrooms definitely have a place on many people’s favorite pizzas, they can also be used in many different ways. When picking mushrooms from the store you want large, firm mushrooms. Slice the mushrooms in half and sautée them with some olive oil, garlic and parsley! Make sure you don’t overcrowd the mushrooms, they should be in a single layer. Try this Butternut Noodles with Creamy Bacon Sauce recipe with mushrooms on top!
Brock n’ roll with this healthy tater-tot recipe. Crisp and delicious flavor will leave your kids happy and healthy after chowing down on this delightful snack!
2 cups (12oz) uncooked or frozen broccoli
1 large egg
1/4 cup diced onion
1/3 cup cheddar cheese
1/3 cup panko breadcrumbs
1/3 cup Italian breadcrumbs
2 tbsp parsley (or cilantro and rosemary)
1/2 tsp salt
1/2 tsp pepper
Preheat the oven to 400 degrees.
Grab a baking sheet and cover with parchment paper or grease with oil to avoid sticking.
Bring water to a boil in a medium sauce pot and blanch the broccoli for 1 minute. After, run cold tap water over the broccoli to halt the cooking process. Then drain out all excess water.
Finely chop the broccoli and place into a large mixing bowl. Mix in egg, onions, cheese, breadcrumbs, and seasoning. Use an ice-cream scoop or your hands to form your mix into a compact ball. Then mold into a tater-top shape. Place your formed tots onto the baking sheet.
Bake for 18-20 minutes, or until golden brown. Be sure to turn them over around the 10 minute mark. Remove from oven and cool for a few minutes before serving.
Pick and serve with your favorite dipping sauce. Ketchup, ranch, fry-sauce or sriracha should do the trick. Enjoy!
This recipe from Organicgirl is a unique and easy appetizer or quick meal that you’re sure to love.
2 tablespoons olive oil, divided
1 small bunch broccoli rabe, trimmed
8 ounces ricotta
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme Zest of 1 small lemon
¼ teaspoon fine sea salt ¼ teaspoon black pepper
2 large whole wheat naan 2 packed cups Organicgirl supergreens!
½ teaspoon red pepper flakes
flaky sea salt
Preheat oven to 450°F.
In a medium skillet heat 1 tablespoon oil over medium. add broccoli rabe and saute until just tender, 6-8 minutes.
In a medium bowl stir together ricotta, parsley, thyme, lemon zest, salt, and pepper.
Place naan on a large baking sheet. Top with greens and rabe and place spoonfuls of ricotta on top. drizzle with 1 tablespoon oil, sprinkle with pepper flakes and flaky salt, and bake until crisp and browned, about 10 minutes.
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