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18 ways to use microgreens

18 ways to use microgreens

  1. Top grilled hamburgers with BBQ sauce, feta, and micros
  2. Top baked potato with butter, sour cream, bacon and micros
  3. Fold micros into ground beef and make hamburgers
  4. Roll micros in rice paper
  5. Stuff micros into pita pocket with cheese, microwave 10 to 15 seconds to melt
  6. Roll micros into tortilla with peanut butter and sliced almonds
  7. Add to any fresh salsa
  8. Stuff inside any deli sandwich for crunch and flavor
  9. Blend into a pesto with other greens and herbs
  10. Throw in an omelet
  11. Top a pizza or flatbread
  12. Toss in a vinaigrette and use to garnish a steak
  13. Blend into hummus
  14. Throw in a stir fry
  15. Mix into cooked rice
  16. Roll into sushi
  17. Top any salad greens
  18. Bake into savory breads
Lemon Parmesan Baked Asparagus

Lemon Parmesan Baked Asparagus

Ingredients: 1 lb. asparagus spear (woody ends cut off) Olive Oil Salt and Pepper 1 Lemon ¼ C. grated parmesan cheese Instructions: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut off the woody ends on the asparagus and place 

Cool Cucumber Salad

Cool Cucumber Salad

Ingredients: 1 C. grape tomatoes 1 C. Cucumber (quartered & sliced) ¼ C. onion, diced ¼ C. crumbled feta cheese 2 tsp. oil 1 T. lemon juice ¼ tsp. black pepper Instructions: Wash and cut tomatoes, cucumbers, and onion. Stir together in a bowl. Add 

Berry Banana Popsicles

Berry Banana Popsicles

Ingredients:

1 C. strawberries, diced

1 medium banana, diced

2 C. vanilla yogurt

Instructions:

  1. Stir all ingredients together in a medium bowl.
  2. Pour Mixture into popsicle molds.
  3. Freeze for at least 6 hours.
  4. Run molds under hot running water until popsicles can pull out easily to serve.

Tips:

  1. Use small paper cups and wooden sticks if you cannot find popsicle molds.
  2. Blend all ingredients in blender until smooth. Pour mixture into molds.
  3. Try with other berries.
October 29th & 30th 2019 Newsletter

October 29th & 30th 2019 Newsletter

August 20th & 21st 2019 Newsletter

August 20th & 21st 2019 Newsletter

July 9th & 10th 2019 Newsletter

July 9th & 10th 2019 Newsletter

Slow Cooker Chicken Soup (with all the veggies)

Slow Cooker Chicken Soup (with all the veggies)

It’s that time of year again. The sniffles, coughs and sore throats are starting to creep in, slowly at first. Then, before you know it, everyone around you is sick. That is the perfect time to make a big pot of this slow cooker chicken and veggie soup. It is packed with nutrient-dense foods, plus the ginger and garlic boost its healing powers.

Slow Cooker Chicken Soup (with all the veggies)

Ingredients

  • 1 4-5 lb. whole chicken
  • 8 cloves garlic crushed
  • 5 sprigs fresh thyme
  • 1 golf ball-sized piece of ginger
  • 1-2 tbsp salt
  • 6 cups water

Choose your veggies, up to 6 cups:

  • 1 cup onion peeled and diced
  • 1 cup celery about 2 stalks, diced
  • 2 cups carrots about 4 carrots, diced
  • 2 cups potatoes cubed
  • 1 cup mushrooms sliced
  • 2 cups broccoli trimmed
  • 1 cup corn drained, if canned

Instructions

  1. Place garlic, thyme, ginger, and your choice of vegetables to the bottom of a 6-qt. or larger slow cooker.

  2. Place the whole chicken on top of the veggies. Add water and salt.

  3. Cover and cook on high until for 4-5 hours, or low for 7-8 hours (until the chicken is cooked through and falling off the bone).

  4. Once the meat is cooked, remove the chicken from the pot. Allow it to cool enough to touch.

  5. Cut or shred meat into bite-size pieces and return it to the pot with the broth (discard bones, cartilage, etc.). 

  6. Serve warm.

If using an Instant Pot or pressure cooker:

  1. Place the whole chicken in the bottom of the pot.

  2. Place garlic, thyme, ginger, and your choice of vegetables to the pot. Add water and salt.

  3. Place lid on the pot to seal it. Cook on high pressure for 15 minutes. Allow pressure to release on its own.

  4. Once the meat is cooked, remove the chicken from the pot. Allow it to cool enough to touch.

  5. Cut or shred meat into bite-size pieces and return it to the pot with the broth (discard bones, cartilage, etc.). 

  6. Serve warm.

Sweet Potato au Gratin

Sweet Potato au Gratin

This is quite possibly the easiest side dish you could throw together, making it perfect for big family holiday gatherings when there are already too many things happening in the kitchen.

Food Box Newsletter – Issue 9

Food Box Newsletter – Issue 9

Click on this link to read the Issue 9 of the 2018 Food Box Newsletter: 2018 Newsletter_Issue 9