Pie for breakfast? Sign me up! Okay, technically this isn’t pie, but it sure looks like it. And it doesn’t necessarily have to be for breakfast either. It can really be used for any meal. Make it your own by adding or substituting other veggies […]
Month: July 2018
Great news for all the microgreen fans out there! Starting in late July, all three Hy-vees in Ottumwa will start stocking Tenco’s microgreens on a weekly basis. I don’t have all the details yet, but I’ll update when we do. For now, keep your eyes open in the refrigerated produce section and support your local growers!
If microgreens are new to you, here’s what you need to know. These miniature greens are absolutely packed with nutrients, up to 40 times the amount of their mature plant. They can also pack an astonishing amount of flavor too. They are easy to use (no prep work needed) and versatile. You can use them somehow in just about any meal, however you’ll get the most crunch and flavor by eating them uncooked. Check out our list below for ways to incorporate them into your diet. You can also look back to our earlier post with our first delivery of 2018 for even MORE ways to use micros. Enjoy!
- Fold into tuna or chicken salad
- Knead micros into pizza crust before baking
- Chop micros and sprinkle on bruschetta for an appetizer
- Mix into a raita (cool, yogurt-based dip)
- Sprinkle on any green salad
- Blend with oil, greens, basil and walnuts for a pesto
- Mince and stir into pasta salad
- Fold micros into any cooked ground meat and use as directed in recipe
- Cook into the filing of a quiche
- Add chopped radish micros to radish salsa for double the flavor
- Roll micros in a tortilla with leaf lettuce, veggies, shredded chicken and dressing
- Garnish a plate of nachos
- Blend into a green smoothie for extra nutrients
- Layer an herb cracker with cream cheese, thin radish slice, and a sprinkle of micros
- Eat raw!
All-too-common scenario: Shoppers swing by the farmers’ market or produce section to buy their favorite root vegetables (carrots, beets, turnips, radishes, etc.). They carefully pick out the roots that look the best. They drive the vegetables home. They lay them out on the counter. Then, […]
A quick way to use up bell peppers is to stuff them. Fill them up with any combination of meat, rice, beans, veggies, and cheese that you like.
For Southwestern stuffed peppers, use ground beef, black beans, corn and taco seasoning.
For Italian stuffed peppers, use ground beef, tomatoes, garlic, basil and mozzerella.
For Breakfast stuffed peppers, use ground pork, eggs, veggies, onion, and top with crumbled bacon and cheese. You can even prep these the night before and throw them in the oven in the morning.
If you find your stuffing is getting too dry, try using a mixture of half ground beef and half ground pork.
Ree Drummond's Stuffed Bell Peppers
- 6 bell peppers, any color
- 4 Tbsp olive oil, more for drizzling
- 8 oz lean ground beef
- salt and pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 tomatoes roma or similar size
- red pepper flakes optional
- 1 cup cooked rice
- 1-1/2 cups grated cheese
Preheat the oven to 350F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.