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What's in your bag this week...?

What's in your bag this week...? Fall Season Week # 9

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Last Updated (Monday, 29 November 1999 19:00) Written by Vivian Bayona Monday, 29 December 2014 20:54



Lettuce, Cauliflower, Broccoli Shoots, Onions, Kale, Beets, Fennel, Cherry Artisan Tomatoes, Peppers

RECIPES:

Broccoli Cauliflower & Shredded Carrots Vegetable Salad Recipe

Creamy Cauliflower Soup
Roasted Cauliflower, Chickpeas, and Olives
Carrot-Cauliflower Salad

Oven-Roasted Cauliflower With Turmeric and Ginger

Roasted Cauliflower and Broccoli
Cauliflower With Tomatoes

Cauliflower and Caramelized Onion Tart

BABY GREENS SALAD WITH BEETS
Beet Recipes

Sauteed Beet Greens with Roasted Beets




What's in your bag this week...? Fall Season Week # 8

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Last Updated (Monday, 22 December 2014 22:32) Written by Vivian Bayona Monday, 22 December 2014 22:31



Kale Lacinato, Carrots, Cauliflower, Broccoli shoots or Cabbage, Lettuce, Cherry Artisan Tomatoes, Sweet Peppers, Green Onions, Brussels Sprouts Greens.

RECIPES:

Stuffed Baby Peppers

Creamy Cauliflower Soup
Roasted Cauliflower, Chickpeas, and Olives
Carrot-Cauliflower Salad

Brussels Sprouts Greens, carrots and Bacon

Raw Kale and Brussels Sprouts Greens with Tahini maple dressing

Roasted Winter Vegetable Salad

Oven-Roasted Cauliflower With Turmeric and Ginger
Roasted Cauliflower and Broccoli
Cauliflower With Tomatoes


Articles:


Top 10 Health Benefits of Eating Kale



What's in your bag this week...? Fall Season Week # 6

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Last Updated (Monday, 08 December 2014 18:34) Written by Vivian Bayona Monday, 08 December 2014 18:32



KaleCarrots, Green Onions, Lettuce, BroccoliCherry Artisan Tomatoes, Fairy Tale Baby Eggplant, Tatsoi SpinachBeets, and Bok Choy 

RECIPES:

Easy Carrot Spaghetti (Vegan, Paleo)

Carrot Recipes

Carrot Top And Rice Soup (Tuscan)

Chickpea Vegetable Curry (Vegan, Gluten-Free)

Honey Sauteed Broccoli & Carrots

Broccoli and Carrot Lasagna

Beet Recipes

Beet, Potato, and Walnut Salad

Spinach Recipes

Spicy Bok Choy in Garlic Sauce
Yummy Bok Choy Salad
Baby Bok Choy with Cashews


Green Curry with Bok Choy


What's in your bag this week...? Fall Season Week #5

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Last Updated (Monday, 01 December 2014 21:20) Written by Vivian Bayona Monday, 01 December 2014 21:19



Carrots, Green Onions, Satsuma Tangerines, Cherry Artisan Tomatoes, Bok Choy, Broccoli, Fairy Tale Baby Eggplant, Kale, Cilantro and Lettuce. 

RECIPES:

Broccoli and Quinoa Satay

Recipe for broccoli slaw salad with cranberries, almonds, and yogurt dressing 

Chickpea Vegetable Curry (Vegan, Gluten-Free)

Bok Choy Recipes

Carrot Recipes

Carrot Top And Rice Soup (Tuscan)

Honey Sauteed Broccoli & Carrots
Broccoli and Carrot Lasagna

Fresh Kale Recipes

Articles:


Benefits of Carrots

Vegetable Nutrition Facts- Health Benefits of Each Vegetable


What's in your bag this week...? Fall Season Week #4

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Last Updated (Monday, 01 December 2014 21:15) Written by Vivian Bayona Monday, 01 December 2014 21:13


Carrots, Arugula, Red Russian Kale, Broccoli, Lettuce, Onions, Beets, Butternut Squash, Cherry Artisan Tomatoes

RECIPES:

Butternut Squash Recipes

Carrot Salad with Arugula and Mustard Greens


Broccoli Cauliflower & Shredded Carrots Vegetable Salad Recipe

BABY GREENS SALAD WITH BEETS
Beet Recipes

Red Russian Kale and Red Onion Savory Breakfast Squares Recipe
Red Russian Kale Recipes
Recipe for broccoli slaw salad with cranberries, almonds, and yogurt dressing 

Articles:

10 Health Benefits of Arugula

50 Things To Do With Kale

Kale- Raw vs Cooked

Five Ways to eat: Beets
Here are five favorite ways to eat beets.
1.Raw! - Yes, beets are quite good raw. Slice them up and serve them with a sprinkle of chile and lemon. Delicious.
2.Roasted with goat cheese. - The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese. Add some hazelnuts and you're in heaven.
3.In a salad. - Beets make a good complement to other salad staples. Try them tossed with barley and feta in a grain salad, or with onions and horseradish cream in an elegant composed dinner salad.
4.Pickled! - Pickled beets are just marvelous. The tangy vinegar and sweetness complements beets' earth undernotes. Try a quick batch of refrigerator beet pickes.
5.As dessert. - Beets and their smoky, earthy sweetness are the secret ingredient in some fabulous desserts, like our velvety beet and cocoa cake, and bright red beet ice cream


What's in your bag this week...? Fall Season Week #3

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Last Updated (Monday, 01 December 2014 21:17) Written by Vivian Bayona Monday, 01 December 2014 21:11


Collards Greens, Green Onions, Tatsoi Spinach, BoK Choy,  Red Radishes, Cucumbers, Padron Peppers, Fairy Tale Eggplant (or substitute item)*

RECIPES:

Tatsoi & Avocado Salad With Roast Garlic Dressing

Garlicky Collards Greens Recipe

Healthy Cucumber Recipes and Cooking Tips

Bok Choy Salads Recipes 

Best way to enjoy Padron Peppers

Padron peppers are best enjoyed as an appetizer prepared in the most simple way by cooking in a hot olive oil coated frying pan and sprinkled with sea salt before serving. Ingredients: 2 generous cups of Padron peppers, 1-2 tablespoons olive oil, Sea salt for sprinkling. Instructions: Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers, cook and stir the peppers until the skin is brown and blistered, remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.

Caramelized Fairy Tale Eggplant

1 red pepper 

15 small Fairy Tale eggplants

Olive oil to coat the pan, plus more for drizzling
2 tbs. aged balsamic vinegar, plus 1 tbs. for drizzling
1 tbs. dried oregano
1 tbs. chopped parsley
Salt and pepper to taste

Roast red pepper, and allow to cool. (1) Remove skin and seeds and julienne, then set aside.(2) Wash eggplants, and halve lengthwise. Lightly coat a hot 16-inch sauté pan with olive oil, and set heat to medium-high. Add eggplant, and caramelize until lightly browned, about 2 minutes. (3) Season with salt and pepper. Deglaze with 2 tablespoons balsamic vinegar, then add the roasted pepper and herbs. Serve hot, drizzled with balsamic vinegar and olive oil.


What's in your bag this week...? Fall Season Week #2

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Last Updated (Monday, 10 November 2014 21:11) Written by Vivian Bayona Monday, 10 November 2014 21:05

 Turnips with Greens,Green Onions, Kabocha Squash, Escarole, Bok Choy(Taisai)KaleRadishes(Bravo), Cucumbers

RECIPES:

Baby Turnip And Turnip Greens Ragout

Roasted Kabocha Squash
Kabocha Squash Lentil Curry

Healthy Cucumber Recipes and Cooking Tips

Kale Cucumber Pineapple Smoothie

Dill Cucumber Salad

Fresh Kale Recipes

Lemony Kale Salad

Bok Choy Salads Recipes

Bok Choy Recipes

Escarole and Beans Recipe

Escarole and Bean Soup

Escarole, White Bean And Pine Nut Salad

Grilled Escarole
Escarole and Walnut Salad

What is ...?

Escarole: is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste -- but not color -- it is almost indistinguishable from radicchio.

Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven't gotten as much sunlight. 
High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup.
Radish Bravo: Bravo's internal color ranges from pale purple to white with purple streaks; with good, sweet, eating quality. 
Kabocha Squash:  is a type of Japanese squash that resembles butternut squash in taste. The outside of this unimpressive-appearing squash resembles a pumpkin in shape, but it has a roughly textured green outer-skin, which opens up to reveal a brilliant orange interior. It’s often used in Thai cuisine and to make vegetable tempura in Japanese restaurants.
Kabocha Nutrition Data
Kabocha is a low carb alternative to butternut squash. A single cup of kobocha squash has only forty calories per cup compared to butternut squash, which has 60 calories. It has less than half of the carbs of butternut squash (7 grams vs. 16 grams) per one cup serving.
Despite its lower calorie and carb count, kabocha squash is an excellent source of beta-carotene, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, for good immunity and for healthy night vision — and a serving of kabocha squash provides 70 percent of the day’s recommended requirements. It also helps to keep skin and hair healthy.
Beta-carotene is a powerful antioxidant and anti-inflammatory and is a good source of iron, vitamin C and some B vitamins. In addition, it contains fiber, which most Americans don’t get enough of. To boost the fiber content even more, cook it with the edible skin still on.
 How to prepare Japanese Kabocha Squash


What's in your bag this week...? Fall Season Week #1

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Last Updated (Monday, 10 November 2014 21:05) Written by Vivian Bayona Monday, 10 November 2014 20:58

Arugula, Komatsuna(Japanese Mustard Spinach), Spaghetti Squash, Summer Squash, Green Onions, Bok Choy, Radishes, Cucumbers, Kale

RECIPES:

Spaghetti Squash Primavera

Spaghetti Squash Quiche

Spaghetti Squash Recipes

Kale Cucumber Pineapple Smoothie

Fresh Kale Recipes

Dill Cucumber Salad

Summer Squash Soup with Basil Pistou 

Bok Choy Salads Recipes

Easy Bok Choy
Bok Choy Recipes


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