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These Mixed Greens Pockets are a fun way to eat your vegetables. Make them ahead of time and freeze them, then heat them up at the last minute for a hot appetizer or lunch. Use your favorite greens in this, or mix and match a few. I made them with turnip greens and kale, but…Read More
Why save the Hasselback technique for just potatoes when you can have Hasselback turnips? It works deliciously with other organic root vegetables such as rutabagas as well. And if you are counting carbs or calories, these vegetables have less than potatoes. Turnips are high in vitamin C. The leaves (“turnip greens”) are an excellent source…Read More
Caldo Verde translates to green soup in Portuguese. You can use your favorite organic greens in this, even though it is traditionally made with kale or collard greens. Organic Russet Potatoes work best in soups to thicken them, whereas waxier potatoes like Yukon Gold will give you excellent looking chunks. If you have them, use…Read More
You may have noticed organic turnips in your harvest box this week. Organic Turnips grow really well in the winter months of Southern California. Turnip’s botanical name is Brassica rapa, which is the same for its cousins, Mustard and Bok choy. The round-root is the main edible part of the plant, but the delicious leaves are just as nutritious as its…Read More
Kohlrabi or Turnip Cabbage is actually a cabbage, selectively bred by farmers 100’s years ago for its thick stem. Use kohlrabi cooked as well as raw. Edible preparations are made with both the stem and the leaves. The texture and taste of kohlrabi are comparable to those of a broccoli stem or cabbage heart, but sweeter and milder, with a higher ratio…Read More
This simple preparation of herb and garlic spaghetti squash is delicious as a side dish on its own, or toss it in a green salad for added flavor and texture. Spaghetti squash is nutritionally better to white pasta, which doesn’t contain much nutritional content or vitamins. Spaghetti squash contains vitamin A and vitamin C, which…Read More
This easy shrimp and avocado salad makes a fun presentation on top of the avocado halves, or you can just slice up the avocado and add it to the shrimp and serve on lettuce. Avocados are incredibly nutrient dense with over 20 vitamins in minerals packed inside that lovely green skin. This looks best with small shrimp, for this…Read More
This simple Roasted Beet and Pecan Salad makes a very striking presentation and is loaded with healthy goodness. The nuts and olive oil provide a good dose of unsaturated fats. The beets are high in fiber, vitamin C, potassium, and manganese. I like to roast my beets the night before and let them chill in…Read More
This Spiced Candied Jujubes recipe is made from the real fruit called Jujube. Jujubes have plenty of different names such as Indian Dates, Korean Dates, and Chinese Red Dates and are a favorite health food in the East. They can be used as a substitute for dates in most recipes. This recipe is my variation of…Read More
Maple Cinnamon Squash is a simple way to prepare winter squash. You can use your favorite variety such as pumpkin, butternut, acorn, delicata, etc. Winter squash has long been known as an essential food source of carotenoids. Recently research studies document just how fantastic winter squash can be when it comes to these critical antioxidants.…Read More