Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles. I prefer the fresh ramon noodles. You can substitute the bok choy with nappa cabbage.
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Tucked inside an unassuming street corner in North Phoenix is a true foodie haven. Once you step inside Benedict’s Café, you may wonder if you have been transported into a faraway French café. The elegant décor and soothing music played can instantly take you far away from the stress of the day.
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This is a great Frittata as is but you can also substitute other vegetables in place of the zucchini and potatoes.
Cilantro Chile Sauce
To give you an idea of just how important fruits and vegetables are, here is a quick overview of some of the many ways fruits and vegetables affect our health.
Increasing your daily intake of fruits and vegetables can:
Berries, it turns out are not really an exact classification - the botany gets complicated. Some such as raspberries are really clusters of fruit. Others such as cranberries are called false berries because they do not form from a flower.
But we all know the common meaning - small fruits without pits or stones. Here, small is beautiful!
Berries are really super foods. They are so full of vitamins and antioxidants they really deserve to be included in everyone’s diets. Often the wild species out-do the cultivars - they are richer in antioxidants, vitamins and phytochemicals. (Phytochemicals are plant chemicals with therapeutic uses.)
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The success of this salad hinges on the broccoli. Make sure you try to not overcook it - you don’t want it turning to mush.
Vegetables are building blocks for any diet, for nutrition and for variety. Each has a different nutrient makeup and can be loosely classed into 3 main groups: stems, roots and leaves. The dark green, leafy vegetables such as kale, collard greens, mustard greens and spinach are valuable sources of vitamin A and calcium. Stem and flower vegetables like broccoli, asparagus, promote good digestion, as well as being simply good sources for nutrients. Turnips, potatoes, beets and other root vegetables add bulk to the diet. The orange vegetables like carrots, sweet potatoes and yams are an important source of carotene, which your body uses to convert to vitamin A. Vegetables should be selected in their proper season, and Nature’s Garden Delivered helps you do this.
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Choose a winter flavored ravioli, I used a fresh (but store-bought) cheese ravioli but a butternut ravioli would be delicious as well. I sometimes precook the raviolis and keep them in a single layer on a parchment-lined baking sheet until I am ready to use them - this helps prevent the raviolis from melding into one another after cooking. I used a butternut squash version of the potato “croutons” shown here. Substitute butternut squash for the potatoes, you can make them a day ahead but they loose some of their structure overnight. The flavors is still great, but you’ll loose a couple points for eye-appeal. I sometimes do a big batch of the onions and keep them in a jar in the refrigerator to use in recipes like this one.
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. this prevents them from sticking together. Set aside.
To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.
Just before serving heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the raviolis. Stir in the onions, and then the chard. Wait until the chard begins to wilt, then stir in most of the cheese and most of the hazelnuts. Gently fold in the butternut squash and lemon zest. Remove from heat.
Serve on a big platter garnished with chives and remaining hazelnuts and Parmesan.
Serves 6
CALORIES 330 (48% from fat); FAT 18.3 (sat 5.45g, mono 10g, poly 1.75g); IRON 2.48mg; CHOLESTEROL 89.5mg; CALCIUM 236mg; CARBOHYDRATE 30.7g; SODIUM 806mg; PROTEIN 12.9g; FIBER 2.56g
Source: www.101cookbooks.com
Broccoli is one of the healthiest green vegetables. It’s versatile, inexpensive and taste great.
1) The word broccoli comes from the Latin word brachium and the Italian word braccio, which means “arm”.
2) Broccoli is a part of the cabbage family.
3) Eating broccoli reduces the risk of coronary heart disease and death in postmenopausal women.
4) A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.
5) Broccoli comes in a variety of colors, ranging from deep sage all the way to dark green and purplish-green.
6) Tom “Broccoli” Landers holds the current world record for eating 1 pound of broccoli in 92 seconds.
7) Broccoli is high in Vitamins C, A, and folate and also soluble fiber.
8) It has been shown to fight cancer cells in lab tests.
9) It’s versatile in the kitchen, both as handy snacks, in soups, in salads, and finely chopped in homemade pesto.
10) California produces almost all the broccoli sold in the USA. Americans eat an average of 4# broccoli a year that’s 900% more than 20 years ago!
What are some fun facts you know about broccoli?
