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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Vegetables/Salads/Herbs

TIP OF THE DAY: Fava Beans (& A Nice Chianti)

fava-beans-thedeliciouslife-230

Fresh fava beans. Photo courtesy
TheDeliciousLife.com. Check out their
recipe for a charming appetizer or hors
d’oeuvre, Fava Bean Purée with Feta and
Garlic Toasts.

 

For those of you who recall Hannibal Lechter’s upcoming dinner at the end of The Silence Of The Lambs, you can make your own version of it 9we suggest calf’s liver). Fava beans are in season, here for their brief annual visit.

Also known as the broad bean, faba bean, field bean and other names, Vicia faba is a member of the pea family (Fabaceae) that is native to North Africa, possibly Egypt.

Fava is the Italian word for broad bean, and is the term most commonly used in the U.S. In the U.K. and Australia, broad bean is the common term.

According to Wikipedia, fava beans are “among the most ancient plants in cultivation and also among the easiest to grow.” As such, they are cultivated extensively worldwide.

Along with lentils, peas and chickpeas, they are believed to have become part of the eastern Mediterranean diet around 6000 B.C.E. or earlier. They were popular with the ancient Greeks and Romans.

 
When very young, the pods can be eaten whole. But the beans are typically removed from the pod and then parboiled and peeled to remove the skin, which can be bitter. The young leaves can also be eaten either raw or cooked, like spinach.

The beans, which resemble edamame and lima beans, are green with a buttery texture and an earthy flavor.

 

WAYS TO ENJOY FAVA BEANS

Fava beans are a wonderful addition to any meal, hot or cold. If you search online for “fava bean recipes,” you’ll find lots from which to choose. Here are some ideas for starters:

  • Appetizer: In a dip for crudités or on bruschetta with olive oil and shaved asiago or pecorino romano cheese.
  • Main: Atop linguine or angel hair pasta, with garlic and fresh herbs in a sauce of butter or olive oil (for Easter we served crab ravioli with fava beans and morels).
  • Salad: With cucumber, red onion, fresh herbs (basil, mint or tarragon) and feta cheese, in a vinaigrette.
  • Side: Sautéed in butter or olive oil; grilled in the pod, then eaten from the pod like edamame.
  • Soup: In a creamy, vivid green fava bean soup (garnish with some whole cooked fava bean).
  •  
    Another idea: Egypt’s national dish, ful medames, is a stew of fava beans with olive oil, lemon juice and garlic, usually eaten for breakfast (but you can serve it with any meal). It is a staple throughout the Middle East.

     

    fava-bean-soup-marthastewart-230

    Fava bean soup. Photo courtesy MarthaStewart.com. Here’s the recipe.

     
    If you miss the fleeting fava bean season, dried fava beans are available. But don’t let the fresh favas escape you. After all, would Hannibal Lechter eat dried fava beans?

      

    Comments

    TIP OF THE DAY: The New “Dirty Dozen”

    The “dirty dozen” of produce refers to those fruits and vegetables that have the most pesticide residues. If you’re going to buy organic versus conventional produce, these are the foods to buy.

    Since agricultural practices change, The Environmental Working Group (EWG) creates an annual Shopper’s Guide to Pesticides to reduce your exposure to chemical pesticides.

    It ranks 48 popular fruits and vegetables by their pesticide loads. The rankings are based on lab tests done [mostly] by the USDA, which tests more than 34,000 samples of common food crops for pesticide residue.

    Rinsing and peeling conventional produce does not remove all of the chemical residue. Some plants absorb pesticides through the peel.

    Nor does washing and peeling change a food’s ranking, because the USDA lab tests produce as it is typically eaten: washed and, when applicable, peeled.

    But the EWG underscores that the health benefits of a diet rich in fruits and vegetables outweigh the risks from pesticide exposure. In other words, eating conventionally-grown produce is far better than not eating enough fruits and vegetables at all.
     
    WHY SOME PRODUCE HAS TO BE “DIRTY”

    Crops differ in their hardiness—whether they’re more or less susceptible to intense heat, cold, rainfall, drought, fungus or other disease, etc.

       

    assorted-apples-USApples-230

    An apple a day may keep the doctor away, but it also has the highest amount of pesticide residue. The solution: Buy organic! Photo courtesy US Apples.

     
    In the case of bugs, some crops are more readily attacked and destroyed by the hungry little critters. So chemical pesticides are used to kill the bugs, fungus, etc. before they kill the crop.

    Organic farmers use natural pesticides and fertilizers—no chemicals. The expense of growing crops this way leads to the higher cost of organic produce.

    Some shocking statistics:

  • The average potato had more pesticides by weight than any other produce.
  • A single grape sample and a sweet bell pepper sample contained 15 diffent pesticides.
  • A whopping 99% of apple samples, 98% of peaches and 97% of nectarines tested positive for at least one pesticide.
  • Single samples of cherry tomatoes, nectarines, peaches, imported snap peas and strawberries each showed 13 different pesticides.
  •  

    asparagus-twine-230

    Eat all the asparagus you like: They’re one of the most pesticide-free veggies. Photo courtesy California Asparagus Commission.

     

    THE 2015 “DIRTY DOZEN” FRUITS & VEGETABLES

    Ranked from highest (dirtiest) to lowest (cleanest of the Dirty Dozen) are some of our favorite fruits and vegetables:

  • Apples
  • Peaches
  • Nectarines
  • Strawberries
  • Grapes
  • Celery
  • Spinach
  • Sweet Bell Peppers
  • Cucumbers
  • Cherry Tomatoes
  • Imported Snap Peas
  • Potatoes
  •  
    Wow!

     
    We’ve been buying organic celery for years (it’s been on the Dirty Dozen list for a long time). But we’re going to go our of our way for organic apples and strawberries, two fruits we eat almost daily.

    We’ll also buy more of the Clean Fifteen, produce with the least amount of pesticide residue.
     
    THE “CLEAN FIFTEEN” FRUITS & VEGETABLES

  • Avocados
  • Sweet Corn
  • Pineapples
  • Cabbage
  • Frozen Sweet Peas
  • Onions
  • Asparagus
  • Mangoes
  • Papayas
  • Kiwi
  • Eggplant
  • Grapefruit
  • Cantaloupe
  • Cauliflower
  • Sweet Potatoes
  •  
    As an American consumer, the choice is yours!
      

    Comments

    TIP OF THE DAY: Make A Layered Salad With Leftover Ham

    ham-layered-salad-mccormick-230

    Toss today’s ham and hard-boiled eggs into tomorrow’s salad. Photo and recipe courtesy McCormick.

     

    Here’s a tasty way to make tomorrow’s lunch or dinner from today’s leftover ham and hard-boiled eggs (and any peas and salad dressing, too).

    When you don’t have Easter leftovers to make this layered salad, simply substitute other ingredients.

    Check your pantry and fridge for avocado, bacon, beans, blue or other cheese, carrots, celery, cooked green beans and/or potatoes, corn, leftover chicken/turkey/steak, mushrooms, olives, pimento, seafood or tuna and layer away!

    You can also include a fruit: apple, grapes or pineapple, for example.

    If you have a glass bowl to display the pretty layers, so much the better. A straight-sided bowl like this one is especially nice. Or, this smart glass mixing bowl set from Pyrex does triple duty: mixing, serving and storing.

    Prep time is 20 minutes, and the recipe can be made in advance.

     
    RECIPE: LAYERED SALAD WITH HAM

    Ingredients

  • 4 cups mixed salad greens
  • 2 tomatoes, chopped (about 2 cups)
  • 8 ounces shredded Cheddar cheese, divided
  • 1 cup fresh or thawed frozen peas
  • 3 hard-boiled eggs, sliced
  • 2 cups cubed cooked ham or turkey
  • 1/2 cup chopped red onion
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon dill weed
  • 1/2 teaspoon ground mustard
  •  

    Preparation

    1. PLACE the salad greens in the bottom of large serving bowl. Layer the tomatoes, 1 cup of cheese, peas, eggs, ham and onion over greens.

    2. MIX the mayonnaise, sour cream, dill weed and ground mustard in a medium bowl until well blended. Spread evenly over salad. Cover.

    3. REFRIGERATE for at least 1 hour or overnight until ready to serve. Sprinkle with the remaining 1 cup cheese just before serving.

     
      

    Comments

    TIP OF THE DAY: Ways To Use Fresh Spring Peas

    Lovers of green peas (also called English peas and garden peas), you’re in for a treat. Spring is the season.

    It’s time to serve sides of fresh-steamed green peas and make some delicious fresh pea soup.

    But what else should you be doing with these bright green jewels? Their sweet flavor and bright color can grace your table in so many other ways.

    You can use almost any cooking method, from boiling, braising or microwaving, to sautéing, steaming and stir-frying. Add them raw to salads and pop them into your mouth as a snack.

    They take only a few minutes to cook. In fact, you need to watch them to avoid ending up with mushy peas (if this happens, make a quick pea purée; and if they’ve lost their bright hue, add a teeny drop of food color). We aim for “al dente.”

    Create recipes with these flavor accents:

  • Cured meats: bacon, chorizo, pancetta, prosciutto, smoked ham
  • Fresh herbs: basil, chervil, dill, mint, tarragon
  •    

    English-peas-3-thechefsgarden-230w

    Fresh picked and divine. Photo courtesy The Chef’s Garden.

  • The onion group: chives, garlic, green onions, leeks, ramps (spring onion), shallots; red, yellow or white onions
  • Proteins: chicken, duck, lamb, fish (especially cod and, salmon), seafood (especially scallops), tofu
  • Spring produce: asparagus, fava beans, fennel, fiddlehead ferns, Meyer lemon, morels, mustard greens
  •  
    We can’t think of anything more delicious than fresh peas with asparagus, fiddleheads, morels and ramps—or as many of these as you can get hold of—sautéed with garlic in olive oil. Garnish with a chiffonade of fresh mint.

    Don’t dally: The season is short! For inspiration, here are just ways to use the bounty of fresh peas.
     
    GREEN PEAS AT BREAKFAST

  • In an omelet
  • As a side with fried, poached or scrambled eggs
  • Atop Greek yogurt or cottage cheese
  • In a green smoothie
  •  
    GREEN PEAS AT LUNCH

  • In macaroni, potato or rice/grain salad
  • In a green salad or Greek salad*
  • Pea soup (try a spring recipe, with fresh mint)
  • Spicy fresh pea salad (recipe)
  •  
    Plus:

  • As a snack, raw
  •  
    *Romaine, bell pepper, red onion and feta, with a fresh dill garnish. Add some lemon zest to the vinaigrette.

     

    ricotta-pea-toast-chalkpointkitchen-230

    Easy, peasy: an appetizer or snack of crostini
    with ricotta and fresh peas. The recipe is below. Photo courtesy Chalk Point Kitchen |
    NYC.

     

    GREEN PEAS AT DINNER

  • Asian style: blanched or sautéed with ginger; then tossed with a soy, wasabi, ginger and garlic marinade
  • Bibb or butter lettuce salad with radish and green onion (scallion)
  • Blended half-and-half with cooked rice or other grain, topped with grated or shaved Parmesan cheese
  • Spring pea risotto, with pancetta or bacon plus garlic and onion
  • Cooked in olive oil and stock (recipe)
  • Pasta, especially with a white or olive oil sauce (add some prosciutto, bacon or a few grilled shrimp)
  • Pea & mint soup
  • Pea pesto, as a sauce or dip (recipe)
  • Pea purée as a side
  • Quickly sautéed in olive oil or steamed and tossed with butter
  •  

    RECIPE: GREEN PEA & RICOTTA TOAST

    Enjoy this for breakfast, as a first course or a snack. We chose a rustic Italian loaf with sesame seeds, but any peasant bread will do.

    Ingredients

  • Rustic bread loaf
  • Ricotta cheese (see if you can find it freshly made, at a cheese store or Italian market)
  • Salt and pepper to taste
  • Green peas
  • Optional: lemon zest
  • Extra virgin olive oil
  • Garnish: baby arugula, pea shoots, microgreens or sprouts
  •  
    Preparation

    1. STEAM the peas to al dente and let cool. Combine the ricotta with salt, pepper and lemon zest to taste. Stir in peas to taste (few or many).

    2. TOAST the bread and slice as desired (depending on the diameter of the loaf, cut the toast into manageable pieces).

    3. SPREAD toast with the pea-ricotta mixture. Drizzle with extra virgin olive oil. Garnish and serve.
     
    HOW TO BUY & STORE FRESH PEAS

    Buying Fresh Peas

    For the best flavor, choose small peas. They’re younger, sweeter and more tender than large ones. Look for medium-size pods that are firm and green, with no yellowing. Break open a pod and check the peas. They should be small, bright green and firm. Taste the peas in the pod: They should be tender and sweet.

    Freshness counts. As with corn, once picked the peas’ high sugar content begins to convert to starch. Don’t pay for mature peas. You might as well use frozen peas.

    Don’t pay extra for shelled peas. You don’t know how fresh they are; and since you aren’t shelling peas day in, day out, it’s a fun activity.
     
    Storing Fresh Peas

  • Store the pods in the crisper drawer of the fridge in a plastic storage bag. Use them within two days.
  • Once they’re shelled, the best way to store peas is to freeze them. First blanch them for a minute or two in boiling salted water and then shock them in an ice-water bath to stop the cooking and maintain ther bright color. Drain and freeze them in freezer storage bags for up to six months.
  •   

    Comments

    FOOD HOLIDAY: National Spinach Day

    Popeye may have enjoyed his spinach straight from the can, but for today, National Spinach Day, we can come up with 20 better suggestions.

    BREAKFAST

  • Spinach omelet or fritatta (recipe)
  • Eggs Benedict With Spinach (recipe)
  •  
    DIPS & SPREADS

  • Green Mayonnaise (Julia Child’s recipe)
  • Spinach Dip With Walnuts (recipe)
  • Spinach Pesto (substitute spinach for the basil in this recipe)
  • Warm Crab & Spinach Dip (recipe)
  • Warm Spinach & Mascarpone Dip (recipe)
  • 13 Ways To Use Spinach Dip Or Spread
  •  
    LUNCH & FIRST COURSES

  • Curried Spinach Tart (recipe)
  • Grilled Cheese With Spinach (recipes)
  • Mac & Cheese With Spinach (recipe)
  • Spanakopita (Greek spinach pie—recipe)
  •    

    spinach-mascarpone-dip-vermontcreamery-230

    A warm spinach dip, creamy with mascarpone cheese. Photo courtesy Vermont Creamery.

     

    beet-spinach-apple-salad-butterball230

    Beet, spinach and apple salad. Photo courtesy Butterball.

     

    MAINS

  • Pasta With Spinach: penne pasta with a garnish of fresh spinach leaves and cherry tomatoes (recipe), bow tie pasta with chicken and spinach (recipe) or cheese tortellini with spinach (recipe)
  • Spinach Stuffed Pork Roast (recipe)
  •  
    PIZZA

  • Feta & Spinach Pizza (recipe)
  • Spinach & Grilled Shrimp Pizza (recipe)
  •  
    SIDES

  • Wilted Spinach With Tzatziki (Greek yogurt dip—recipe)
  •  
    SALADS

  • Beet, Spinach & Apple Salad (recipe)
  • Spinach & Grapefruit Salad (recipe)
  •  

      

    Comments

    TIP OF THE DAY: Baby Purple Artichokes (Fiesole)

    In season now, these little artichokes are a treat for artichoke lovers and a lovely shade of vegetable for Easter dinner.

    Called fiesole (fee-YEH-so-lay) in Italian, the baby purple artichoke—the size of a large egg—belongs to the botanical genus and species, Cynara scolymus, which includes the green globe artichokes and purple globe artichokes.

    Artichokes are the immature flower heads of an herbaceous perennial thistle plant in the Compositae botanical family. The cardoon, or artichoke thistle/wild artichoke, is a different species: Cynara cardunculus. Here’s more about artichoke varieties.

    The tulip shaped baby purple artichokes have the same great flavor as their large green and purple kin and are easier to eat because they haven’t developed the fuzzy portion of on top of the choke. They are bright violet in color; the colors fade only slightly when they are cooked.

    The only thorn in the flesh is exactly that: The leaves still have sharp tips.

       

    baby-purple-artichokes-melissas-230

    Baby purple artichokes. Photo courtesy Melissas.com.

     
    Harvested young for tenderness and rich flavor, baby purple artichokes typically have intense fruity and nutty flavors and grassy tones, and are considered to be the most flavorful of all baby artichoke varieties.

    If you can’t find the artichokes locally, you can buy them from Melissas.com.

    HOW TO BUY BABY ARTICHOKES

    Look for firm, thin, compact leaves (called a tight core) that are bright without discoloration. If you squeeze the artichoke and it squeaks, it is fresh!

    Store the, unwashed in a plastic bag in the fridge for up to two weeks.

    Here’s a photo spread on how to prepare artichokes for cooking.
     
    HOW TO SERVE BABY ARTICHOKES

    Baby artichokes are easy to prepare. They may be baked, boiled, braised, marinated, poached, roasted or steamed. When slow-cooked, artichokes become tender and more flavorful, absorb the flavors with which they are cooked. [Source]

    Artichokes pair well with both fatty and high acid ingredients: anchovies, bacon, basil, butter, cheese (especially goat and feta), cream, garlic, lemon, hollandaise, mushrooms, pepper, sausage, thyme, tomatoes, vinaigrette, white wine and truffles.

    You can find many recipes online, but here are two thoughts:

  • Appetizer: Simmer in olive oil, then fry at until ther leaves open. Sprinkle with fresh lemon juice and serve.
  • Main: Slice in half and braise the artichokes in olive oil, white wine, garlic and herbs. Serve them with risotto.
  •  

    purple-artichoke-friedasFB-230r

    A purple globe artichoke. The variety is called “Sangria.” Photo courtesy Frieda’s.

     

    A BRIEF ARTICHOKE HISTORY

    Artichokes were first cultivated in the Mediterranean region thousands of years ago in Maghreb, the region of North Africa west of Egypt, where they still growing wild. They spread through the Mediterranean region.

    The Greek philosopher and naturalist Theophrastus (371-287 B.C.E.) wrote of artichokes being grown in Italy and Sicily.

    The Greek physician Pedanius Dioscorides (40-90 C.E.), a surgeon with the Roman army of Emperor Nero, wrote about artichokes at the time of Christ.

    Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. In the ensuing centuries, they were grown in France and other areas of Europe.

    In America, Martha Washington’s Booke of Cookery contains a 17th-century recipe entitled “To Make Hartichoak Pie.” In the early 1800s, French immigrants settling in the Louisiana Territory planted artichokes.

     

    In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, lease land to Italian immigrant farmers and encouraged them to grow the “new” vegetable, as artichokes were fetching high prices. [Source]

    Fiesole artichokes are named for the city of Fiesole, Italy, an ancient Etruscan town located in the hills above Florence. They were initially bred from the Violetta de Provence artichoke, a purple variety native to southern France.

    As for its botanical name, Cynara scolymus: The genus name comes from the Greek kynara, artichoke. Scolymus derives from the Greek word for thistle.

      

    Comments

    PRODUCT: Castelfranco Chicory

    Californians are so lucky. Between the great growing climate and consumer demand for the best, local farmers grow produce not often seen in other parts of the country.

    Take this Castelfranco chicory, a joy to behold. The round, slightly open lettuce* heads have pale green leaves that are speckled with burgundy red.

    Italians call it “a flower for eating.” It’s almost too pretty to eat! Castelfranco is the sweetest of the radicchio-type chicories: crunchy with an interesting, slightly bitter flavor.

    Other names for the lettuce include variegata di Castelfranco, radicchio Castelfranco and Castelfranco variegata. It’s an heirloom radicchio-type chicory from the Veneto region of Italy, where it is abundant and popular. Castelfranco is a town in the area.

    A pretty salad by itself, it can be mixed with other greens.

    The crop from which this head was picked was grown by Dirty Girl Produce, a certified organic family farm in Santa Cruz County. It’s sold at farmers markets, to restaurants and artisan food markets like Good Eggs.

     

    castelfranco-chicory-goodeggs-230

    A beautiful head of castelfranco chicory. Photo courtesy Good Eggs.

     

    And people wonder why the first thing we do when landing in California is head to the farmers markets!

     
    *Chicory is in the same botanical family as iceberg lettuce and romaine (Asteraceae), but a different genus (Cichorium versus Lactuca).

      

    Comments

    FOOD HOLIDAY: National Artichoke Hearts Day

    artichoke-baked-potato-bonefishgrill-230

    Celebrate with an artichoke baked potato. Photo courtesy Bonefish Grill.

     

    Today is National Artichoke Heart Day, an occasion to mix up our favorite luxurious yet low-calorie dishes, “Luxury Salad.” It combines artichokes with hearts of palm, roasted red pepper, red onion and black olives in a white wine vinaigrette. Here’s the recipe.

    But we’re all about options, and we’re making a stuffed baked potato from some of the artichoke hearts.

    We were inspired by this photo from Bonefish Grill. The elaborate recipe topped with an artichoke heart seems an elegant way to celebrate National Artichoke Hearts Day.

    The potato is stuffed with some sautéed spinach, then crowned with a poached egg and the artichoke heart.

    RECIPE: ARTICHOKE STUFFED POTATO

    Ingredients For One Serving

  • 1 baked potato
  • 3 tablespoons sautéed spinach
  • 1 poached egg
  • 1 artichoke heart, drained
  • Optional: hollandaise sauce (recipe)
  • Garnish: tarragon chiffonade
  • Preparation

    1. BAKE the potato(es). When the potatoes are almost done…

    2. Sauté the spinach and poach the egg(s). Warm the artichoke heart(s) in the microwave.

    3. SLICE the top off the potato(s) to provide an even platform. Scoop out a bit of the potato to create a shallow well for the spinach.

    4. FILL the well with the spinach, top with the poached egg and hollandaise sauce. Crown with the artichoke heart, sliced in half as necessary. Garnish with the tarragon.

      

    Comments

    PRODUCT: Pointed Cabbage, The New Brassica* In Town

    Even if you don’t eat cabbage regularly, you may be having some corned beef and cabbage tomorrow, St. Patrick’s Day.

    If you think there’s nothing new in cabbage, check out the new cabbage in town. Originally grown in Spain as Sweetheart or Sweet Heart cabbage, it is now grown in California branded as Kool cabbage.

    It is delicious pointed cabbage, another name by which it is known. Still other names include duchy cabbage, hearted cabbage and hispi.

    A conical-shaped member of the cabbage family, the leaves are more open (less tight) than those of a conventional green cabbage, with a softer texture and sweeter taste. It also requires less time to cook.

    Note that while a pointed cabbage is, in fact, cool, kool is the Dutch word for cabbage. It gave its name to koolsla, which in the U.S. became cole slaw (kool = cabbage, sla = salad).
     
    COOKING POINTED CABBAGE

    Kool/pointed cabbage is best enjoyed cooked, as opposed to raw in slaws and salads.

     

    sweet_heart_kool_cabbage_europeancuisines-230

    Sweetheart or Kool cabbage, known by a variety of other names. Photo courtesy EuropeanCuisines.com. Check out their recipe for Shredded Baby Cabbage in Cream Sauce.

  • Melissas.com, which sells the cabbage online, suggests removing the center core and using the leaves in stir fry, boiled or steamed as a stand-alone side dish or grilled as a topping for steak or lamb chops.
  • Cut the cabbage in half and then into quarters, removing the hard core from each quarter at an angle. Then slice and wash thoroughly.
  •  
    It’s easy to overcook cabbage and bring out those odoriferous sulfur compounds.

  • To steam cabbage, place it in a steamer and cook for 5-10 minutes until tender but still crisp.
  • To boil cabbage, bring a pan of water to the boil, add the prepared cabbage and cook for 5 8 minutes until tender but still crisp.
  • To stir-fry cabbage, heat 1 tablespoon of oil in a frying pan, add the cabbage and stir fry for 4-5 minutes or until tender but still crisp.
  • To grill cabbage, preheat the grill to medium. Cut the cabbage into wedges (8 for a conventional cabbage) and remove the core. Place on a piece of foil large enough to wrap all the wedges. Season to taste (garlic powder, salt, pepper), seal in the foil and grill for 30 to 40 minutes until tender.
     
    Don’t forget the corned beef!
     
    *Brassica is the plant genus that comprises the cruciferous vegetables, nutritional powerhouses packed with potent, cancer-fighting phytonutrients (antioxidants). They include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard, rapeseed/canola, rapini, rutabaga, turnips and others.

      

  • Comments

    RECIPE: Broccoli Madness Salad

    For green fare on St. Patrick’s Day, try this very green broccoli salad from Souplantation. It has plenty of added ingredients (bacon! raisins! cashews!) to make it a crowd pleaser.

    RECIPE: BROCCOLI MADNESS SALAD

    Ingredients For 6 Side Salad Servings

  • 1 head raw broccoli
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup cashews
  • 1/3 cup raisins
  • 1/4 cup chopped red onion
  •  
    For The Dressing

  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons apple cider vinegar
  •  

    broccoli-madness-salad-souplantation-230r

    An easy broccoli salad, sure to please all. Photo courtesy Souplantation.

     
    Preparation

    1. WASH the broccoli and pat dry. Chop off the bottom 2 inches or so of stems and break the head into florets.

    2. PLACE the florets in a large bowl; add the bacon, cashews, raisins and red onion.

    3. MAKE the dressing: Combine the mayonnaise, sugar and cider vinegar in a small bowl; stir until smooth.

    4. TOSS the broccoli mixture with the dressing. Let it set 10 minutes or longer before serving. Serve on chilled salad dishes.

      

    Comments

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