Vegetable Information

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Bok Choy
Broccoli
Brussel Sprouts
 

Lettuce

Beans

Cauliflower

Cabbage
Carrots
Cauliflower
Cucumber
Eggplant
Husk Cherry
Kale
Radish
Kohlrabi
Spinach
Leeks
Squash
Swiss Chard
Peas
Tomato
Peppers
Turnip
 

Arugula:Description with how to store

Arugula Pesto

INGREDIENTS:

 

  • 3 cups of arugula (1-5 ounce package)

  • 3 garlic cloves, roughly chopped

  • 1/2 cup shredded parmesan cheese

  • 1/4 cup toasted walnuts

  • 1/4 cup light olive oil

  • 1/2 teaspoon kosher salt 

 

Put all ingredients into a food processor and process until smooth.

Add to pasta dishes (spaghetti squash and zucchini noodles too!), use as a pizza topping, in scrambles eggs or spread on a sandwich.

BAT (Bacon, Arugula,Tomato)

INGREDIENTS:

  • Thick smoked bacon

  • Sliced tomato

  • Arugula  (or arugula pesto)

  • Bread

  • Mayonnaise

Make a sandwich. 

Arugula Salad with Chickpea Croutons

Ingredients:

  • 1 can chickpeas, drained, rinsed, peeled, dried

  • 1 teaspoon extra virgin olive oil

  • 1/4 teaspoon cumin

  • 1/4 teaspoon smoked paprika

  • 1teaspoon salt

  • dash garlic powder

  • 3-5 ounces arugula

  • 1/2 cup sundried tomatoes

  • 1 avocado, diced and sprinkled with lemon juice

  • 2/3 cup cooked quinoa

  • salt/pepper to taste

Preheat oven to 425 degrees. Mix chickpeas with cumin, smoked paprika, salt, garlic powder and olive oil in a bowl.

Spread chickpeas on a baking sheet and bake for 20-30 minutes, or until chickpeas are slightly browned and crispy. 

Mix arugula, sun dried tomatoes, avocado and quinoa in a bowl. Salt and pepper to taste.

Top salad with the crispy baked chickpeas. 

Also tasty in wrap form.

 

Beans: Description and how to store

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Soy Sesame Green Beans

Ingredients:
For Beans

Green beans
2 teaspoons oil of your choice
1/2  to 1 teaspoon minced garlic
1/2 teaspoon freshly grated ginger
1/4 teaspoon red chile pepper flakes
1 cup sliced red bell peppers(about 1/2 of a large pepper)
1 tablespoon toasted sesame seeds 

For the glaze
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon cornstarch whisked together with 1 tablespoon cold water


Bring a pot of water to a boil and get a large bowl of ice water ready. Drop the beans into the boiling water. Cook beans for 2 to 4 minutes. Strain beans and plunge into the ice water for a few minutes then remove from water. Pat beans dry then slice in half, at an angle or how you prefer.

To make the glaze heat a small pan on medium-high heat for several minutes. Add soy sauce to skillet then stir in honey and vinegar. Stir in cold water. Set aside once the mixture thickens (about a minute)

Heat oil in a large pan on medium-high heat. Get beans coated in oil from pan. Add the garlic, ginger and pepper flakes. Saute for a minute or two. Add the glaze, coating everything and cook until heated. Serve sprinkled with toasted sesame seeds.

* Toast sesame seeds in a dry pan on medium heat. Stir, shake or toss seeds occasionally to prevent burning. Watch closely, seeds are ready when they start to darken and smell nutty.

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