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

Fall Season Week #19

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Last Updated (Monday, 07 March 2016 21:25) Written by Vivian Bayona Monday, 07 March 2016 21:23

Starting from the left: 

First row: Carrots, Lettuces , Beets, Spinach      

Bottom row: Cauliflower, Broccoli, Watermelon Radishes, Sweet Onions

 RECIPES:

Beets, Broccoli & Toasted Seed Salad 

Raw Beet & Broccoli Salad

Ginger, Carrot , Radish Salad

Sushi Salad with Carrots and Watermelon Radishes


Lemony Carrot Salad with Mustard Seeds and Feta


Fall Season Week #18

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Last Updated (Monday, 29 February 2016 22:55) Written by Vivian Bayona Monday, 29 February 2016 22:54

 Starting from the left: 

First row: Red Kale, Lettuces ,  Broccoli,     

Bottom row: Carrots, Cauliflower, Cilantro, Spinach, Yuca (Cassava)

 RECIPES:

Broiled Yuca

Yuca with Garlic Sasuce

10 Sweet and Savory Yuca Recipes

50 Things To Do With Kale

Roasted Garlic Lemon Broccoli

10 Family Friendly Broccoli Recipes

 ARTICLE OF THE WEEK:

How to peel Yuca (video)


What is Yuca or Cassava?


Fall Season Week # 17

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Last Updated (Monday, 22 February 2016 19:54) Written by Vivian Bayona Monday, 22 February 2016 19:53

Starting from the left: 

First row: Spinach, Sweet Potatoes, Broccoli, Cabbage* or Cauliflower*,  Lettuces   

Bottom row: Red Sweet Onions, Korean Radish, Dandelion, Baby Beets* or Broccoli Rabe*, Baby Leeks *

 * Limited amount of this crops, will be substitute for another crops depending of availability. 

 RECIPES:

25 Healthy Sweet Potatoes Recipes

Korean Radish Recipes

10 ways to use Dandelion Greens

Roasted Garlic Lemon Broccoli

10 Family Friendly Broccoli Recipes

ARTICLE OF THE WEEK:


Watch the video: 5 Health Benefits of Sweet Potatoes  


Fall Season Week # 16

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Last Updated (Monday, 15 February 2016 21:38) Written by Vivian Bayona Monday, 15 February 2016 21:36

 Starting from the left: 

First row: Brussels Sprouts,Escarole, Lettuces   

Bottom row: Turnips, Broccoli, Romanesco Cauliflower, Sweet Onions, Swiss Chard 

 RECIPES:

11 Easy Recipes for Brussels Sprouts

Escarole and Walnut Salad

Romanesco Broccoli and Toasted Almond Pasta 

Broccoli and Quinoa Satay


Swiss Chard with Garbanzo Beans and Fresh Tomatoes


Fall Season Week #15

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Last Updated (Monday, 08 February 2016 20:18) Written by Vivian Bayona Monday, 08 February 2016 20:14

Starting from the left: 

First row: Romanesco Cauliflower, Spinach, Lettuces, Arugula   

Bottom row: Kale, Carrots, Cilantro, Sweet Onions 

 RECIPES:

Spinach Recipes
Creamy Cheese Grits and Spinach
Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach

Cauliflower and Caramelized Onion Tart

Carrot-Cauliflower Salad

Romanesco Broccoli and Toasted Almond Pasta 

 Cilantro Pesto 

Ingredients
1/3 cup walnuts, pecans, almonds or hazelnuts
1-2 cloves garlic, to taste (More than 2 gets a bit intense)
1 large bunch cilantro, roots and larger stems trimmed, washed and thoroughly dried
Squeeze of ½ lime
¼-1/2 cup olive oil
¼ cup freshly grated Parmigiano (You can omit cheese if it’s not your thing)
Salt and pepper to taste
Optional add-ons: 2 cups arugula leaves; ¼ teaspoon smoked paprika

Method
Place nuts and garlic in the bowl of a food processor and process until finely chopped. Add cilantro and lime, and pulverize. If using arugula, add now, and process until you’ve got a coarse-looking puree. Add oil, going gradually; stop machine and taste for herb/oil ratio. Add more if it feels “dry.”

Scrape down sides of bowl as needed, and transfer pesto to a small mixing bowl. Fold in cheese, if using, and season with salt, pepper and smoked paprika, if using. 


Fall Season Week #14

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Last Updated (Monday, 01 February 2016 18:27) Written by Vivian Bayona Monday, 01 February 2016 18:06

 Starting from the left: 

First row:  Sweet Potatoes, Cabbage, Lettuces,  Kale 

Bottom row: Golden Bok Choy, Spinach, Salad Turnips(white) or Scarlet Turnips(pink), Green Onions, Daikon Radish

 RECIPES:

Moroccan Djaja Tarat with Sweet Potatoes, Kale and Kohlrabi

Bok Choy Recipes

Asian Bok Choy Slaw

Roasted Turnips

Turnip and Turnip Greens Soup
Creamy Turnip Soup

Spinach Recipes

Turnip and daikon greens with onion and tahini


Sauteed Daikon Radish Greens with Onions, Garlic and Lemon


Fall Season Week # 13

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Last Updated (Monday, 25 January 2016 21:53) Written by Vivian Bayona Monday, 25 January 2016 21:53

 

Starting from the left: 

First row:  Bok Choy, Lettuces, Spinach  

Bottom row: Fennel, Beets, Salad Turnips, Sweet Onions, Kale

 RECIPES:

Bok Choy Salads Recipes

Easy Bok Choy
Bok Choy Recipes

Glazed Baby Turnips and Carrots
Baby Turnip And Turnip Greens Ragout

Caramelized Turnips
Roasted Turnips
Turnip and Turnip Greens Soup
Creamy Turnip Soup

Spinach Recipes

Sauteed Beet Greens with Roasted Beets

Article of the week: 


Health benefits of fennel bulb


Fall Season Week # 12

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Last Updated (Tuesday, 19 January 2016 20:05) Written by Vivian Bayona Tuesday, 19 January 2016 20:04

 

Starting from the left: 

First row: Tatsoi Spinach,  Lettuces, Escarole

Bottom row: Beets, Sweet Onions, Carrots, Dandelion, Kale

 RECIPES:

Tatsoi green's recipe

30 Beet Dishes That'll Convince You To Try A New Recipe 

10 Ways to use Dandelion Greens 

Sauteed Carrots and Kale Recipe

Chicken Escarole Soup 

 Article of the week: 

Tatsoi 

Description/Taste

Tatsoi is a small low-growing plant that forms a rosette of petite leaves with short pale lime green stems. Its spoon-shaped, near seaweed green colored leaves are glossy with a buttery, tender and succulent texture. Fresh tatsoi displays sweet and tangy flavors with a mineral finish. Once cooked, it develops a warm earthiness similar to spinach. 

Applications


Tatsoi is a very versatile green in the kitchen. It can be used with any other green that you might like to make a salad, such as spinach, arugula, watercress, pea tendrils, mizuna or even also be substituted for any recipe calling for spinach. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavors that are abundantly found in chiles, garlic and allspice. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegar are also complimentary matches. 


Fall Season Week # 11

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Last Updated (Sunday, 17 January 2016 16:13) Written by Vivian Bayona Sunday, 17 January 2016 16:11

 Starting from the left: 

First row:Brussels Sprouts, Green Bell Peppers, Lettuces, Escarole

Bottom row: Kohlrabi, Sweet Potatoes, Radishes, Napa Cabbage

 RECIPES:

Brussels Sprouts Recipes

Brussels Sprouts Leaves with Cheesy Polenta and Fried Eggs 

Kohlrabi Hash Browns
Kohlrabi Slaw

Escarole, White Bean And Pine Nut Salad
Kale, White Bean And Escarole Soup
Grilled Escarole
Escarole and Walnut Salad

Napa Cabbage Recipes

NAPA CABBAGE SALAD

Article of the week: 

Ways to eat Kohlrabi

8 Things to do with napa cabbage 

Health benefits of Napa cabbage 

Top 5 Uses for Napa Cabbage

1. Wrap it Up! Use the large outer leaves of the Napa Cabbage to make Napa Cabbage wraps! You can roll just about any filling inside the large, flexible leaves: rice and beans, soy chicken salad, salsa, seitan, tempeh, corn salad, soy cheese...the list goes on! Just think of the leaf as a tortilla or wrap and let your creativity go! You can secure the wrap with a toothpick for presentation purposes. Plus using a cabbage 'wrap' instead of a flour or corn wrap will save on calories and boost your veggie intake.

2. Soups. Napa Slaw is a crunchy bright and summery veggie. Soy you may forget that it will be delicious cooked! In a soup it keeps a nice meaty tender texture and absorbs flavors very well. Slice into thin strips-as large pieces in a soup would be difficult to eat with a spoon!

3. Napa Cabbage Slaw. This is my favorite way to eat Napa Cabbage. In a crunchy, creamy, zesty slaw! In fact I'll post my recipe later today...

4. Stir Fry Gem. Napa Cabbage sautes very nicely. The edges get a bit caramelized and those nice curly leaves add some great texture without adding calories. So you can fill you stir fry bowl with some light Napa Cabbage and some thick chunks of hearty and protein-rich tofu.

5. Plating Whiz. Napa Cabbage is an excellent leaf for plating a dish. Place a large leaf on the bottom of a salad or entree plate and you have already made your meal appear healthy and appetizing. The fresh green color will accent colors beautifully. Lay two leaves across a plate, or even a shredded leaf on the bottom of a plate and your guests will swoon over the beautiful leaf. And yes-eating the cabbage is part of the deal! Napa has such a tender hearty texture that your guests can slice into the 'plate accent' and as I always love to encourage-eat the garnish!


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