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Rain rain rain. It’s back and it’s coming down hard. I am at a loss for words this week mainly because in the midst of trying to get produce out of the field in this weather, there is little time to reflect. Know that we are still doing our best to deliver the highest quality […]
Ingredients: 1 lb extra-lean ground beef 1/2 cup diced yellow onion 3 cloves garlic, minced 2 cups dice large bell peppers 1/2 teaspoon salt 1/4 teaspoon pepper 14.5 oz can diced tomatoes, with juices 2 cups beef broth 8 oz can tomato sauce 1 Tablespoon soy sauce 1 teaspoon Italian seasoning 1 cup White Rice, […]
Ingredients: 2 cups black beans, rinsed and drained 1 cup sweet corn kernels (cooked and cut off cob) 1/2 cup grape tomatoes, roughly chopped 1/2 cup chopped bell peppers 1/4 cup finely chopped onion (for color, try red onion) 1 large handful fresh cilantro, chopped 1 Tablespoon olive oil 2-3 Tablespoons freshly squeezed lime juice (about half a lime) Pepper, […]
Ingredients: 4 ounces softened cream cheese 1/2 cup sour cream 1-1/2 cups cooked sweet corn (cooled and cut off cob) 1-2 jalapenos, finely minced 1 green onion, finely chopped 1 cup Monterey Jack cheese, shredded (from a block) 1/2 teaspoon seasoned salt dash of cayenne pepper dash of hot sauce (optional) Directions: 1. Preheat oven to […]
Ingredients: 1 lb. brussels sprouts 1 tablespoon olive oil 1 tablespoon balsamic syrup 1/4 cup crumbled blue cheese 1/4 cup dried cranberries 1/3 cup chopped toasted pecans Directions: 1. Cut the ends off of the brussels sprouts. 2. In a large skillet over medium high heat, add olive oil. Once oil is hot, add brussels sprouts […]
As the name implies, Brussels sprouts were originally cultivated in Brussels, Belgium. The enlarged auxiliary buds resemble miniature cabbages. Providing an excellent source of vitamin C, the sprouts also contain significant amounts of vitamins A and K. High amounts of vegetable protein and carbohydrates are an added benefit. Brussels sprouts, along with some of the other cabbage […]
The active component in jalapenos and other hot peppers is capsaicin, which gives them their strong spicy pungent character. Tolerance levels in individuals can vary widely—use them in moderation at first. Eating cold yogurt or drinking milk will help dilute the capsaicin concentration, thereby reducing that “burning” sensation. Jalapeno peppers are a rich source of vitamin C. They also contain high levels of […]
Peppers contain high levels of vitamins A, C, and E and most varieties include the minerals iron and potassium. Refrigerate unwashed in a refrigerator hydrator drawer for 1-2 weeks. Eating them raw, added to a veggie tray, sliced in a salad, or as part of a favorite sandwich, will give you the most nutritional benefits. They are easy to […]
Dill has a wonderful unique flavor which enhances chilled summer salads such as pasta, potato, tuna, and cucumber. It is also excellent in soups and stews. Sprinkle on cooked potatoes or other vegetables. Use fresh dill as soon as possible. If storing for a short period of time, wrap in a damp towel or place […]
Sliced into a salad, munched as a quick refreshing snack, made into refrigerator pickles, or processed, pickling cukes offer an endless variety to our meals.
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