Sunday, February 19

Let's Talk Green

Food and color, it seems we are coming up short in terms of eating a variety of fruits and veggies.  Did you know that 69 percent of Americans don't get enough green; 78 percent don't get enough red; 86 percent don't get enough white; 88 percent don't get enough purple/blue; and 79 percent don't get enough yellow/orange?  It seems we tend to eat the same produce over and over again. I know that even I get myself into a "routine" and I talk about fruits and veggies ALL the time. Let's dive into this......

Peak March - May
Seek out deep-green, heavy artichokes with tightly closed leaves that squeak when pinched. Storage: In the fridge, in a plastic bag, up to five days.

Peak February - June

Aspargus - Buy vibrant green spears with tight, purple-tinged buds. Thin spears are sweet and tender. Storage: Trim the woody ends. Stand the spears in a bit of water in a tall container; cover tops with a plastic bag. Cook within a few days.

Green Beans - Good beans have vibrant, smooth surfaces. The best are thin, young, and velvety and will snap when you bend them gently. Storage: Refrigerate unwashed in an unsealed bag for up to one week.

Peak May - October

Broccoli - Look for rigid stems with tight floret clusters that are deep green or tinged purple. Pass on any with yellowing heads—they're too bitter. Storage: Refrigerate in a plastic bag for up to one week.

Peak October - Arpil

A ripe kiwi will be slightly yielding to the touch. Avoid mushy or wrinkled ones with an "off" smell. Storage: Let kiwis ripen at room temperature. To speed up the process, place them in a paper bag with an apple or a ripe banana. Once ripe, refrigerate kiwis in a plastic bag for up to a week.

Year Round
Year Round

Romaine Lettuce - Look for crisp leaves that are free of browning edges and rust spots. Storage: Refrigerate for five to seven days in a plastic bag.

Grilled asparagus

1 - Bunch of Fresh Asparagus
1/4 olive oil
Kosher Salt and Course Ground Pepper to taste
2- Lemons Zested

Blanch asparagus let cool. Toss with olive oil and sprinkle salt and pepper. Grill until char colors set in... Place on platter top with lemon zest.

Spinach Salad

1/2 pound of Fresh baby spinach leaves
1/2 pound of goat cheese crumbles
1/2 pound cooked bacon but in ribbons
1/2 pound sliced Crimini mushrooms
1/2 basket Mission figs (if not available sub 1/4 dried cranberries)
1/2 red onion sliced
Your favorite Vinaigrette. I use Apple/ Balsamic vinaigrette
Toss all together serves 4


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