|
Easy Holiday Bake & GiveSugar Walnut Chocolate Pumpkin Bread
Roasted Almonds with Braised Pitty Pan Squash & Brussel Sprouts
How to grow your own Brussel Sprouts: The cabbage like vegetable loves the cooler weather, even frost. Click here for more growing tips.
|
Brussel Sprouts are a cruciferous vegetable that provide glucosinolates with great health benefits. You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer. Extremly high in Vitamin K and C, Brussel Sprouts are low in calories. 
 |
 |
Red Pear and Pomegranate Salad with Goat Cheese & Roasted Honey Pecans
  |
Ingredients-
Red Pears
Pomegranate
Spring lettuce assortment
Goat Cheese
Raspberry lime vinaigrette
Roast Pecans and honey until toasty
Root Soup
 |
 |
Ingredients:
1 onion chopped
Olive Oil
8 cloves garlic chopped
1 Bag Harmony Valley Farm Organic Soup Mix (contains roots only) chop into 1-inch pieces (Jerry's Market in Eden Prairie)
6 cups vegetable stock
Cooking Directions:
Saute onion and garlic in olive oil.
Add cleaned and scraped roots and vegetable stock
Simmer until roots are tender
Variations: add chicken, beef or potatoes to soup
White Vegetables, Roots, Fungus
Radicchio, white Cabbage, mushrooms, baby white potatoes, celery root, ginger, bean sprouts, onion, turnip, parsnip, cauliflower.
White Pizza
White Radicchio, Mushrooms and Onions, White Cabbage, White Asparagus, White Corn, Onion
Ingredients:
Rosemary and Onion Manouche Bread
Olive oil
Season to Taste
Gruyere Cheese
Parmesan Cheese
White Vegetables
Garlic oil
 |
 |
Star Lemon Curd Lemon Cake with Coconut and Lemon Frosting
 |
 |
Ingredients:
Lemon Cake
Lemon Butter Cream Frosting
Lemon Curd
Fresh Shredded Coconut
Raspberry Orange Pound Cake
Ingredients:
Pound Cake
Frozen Raspberries
Fresh Grated Orange
Orange Juice
 |
 |
White Bean and Chicken Chile with Green Chiles and White Corn
 |
 |
Ingredients:
Olive oil
3 cups shredded chicken breasts
salt and pepper
2 onions, chopped
Three to four ears of White Corn
4 cloves garlic, chopped
2 4 oz. cans roasted green chilies, drained or fresh
1 Tbs ground cumin
2 15 oz. cans white beans, rinsed and drained or use dried navy beans
4 cups chicken broth
Garnish with Cilantro
Warm oil in skillet over med-high heat.
Saute onions and garlic 5 mins.
Add to chiles, cumin, white corn beans (already cooked )and broth in a soup pot.
Cook chicken, season to taste and shred.
Blend half of mixture and return to unmixed soup. Consistency should be chunky.
Add chiles, cumin, white corn, chicken, beans and broth in a soup pot. Cover and cook on low till done.
You could add white wine to this and cut down on chicken stock.
Roasted White Vegetables
 |
 |
Roasted White Cabbage, Small White Potatoes, White Mushrooms, White Onions, White Cauliflower, Garlic
White Vegetables
List of white vegetable for roasting as an accompaniment to fish or foul.
White asparagus - Asparagus officinalis is a spring vegetable. A flowering perennial plant species in the genus Asparagus in the lily family, like its allium cousins, onions and garlic. It is native to most of Europe, northern Africa and western Asia and is widely cultivated as a vegetable crop.
Endive - Endive, Cichorium endivia is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.
Endive is also a common name for some types of chicory (Cichorium intybus). There is considerable confusion between Cichorium endivia and Cichorium intybus.
Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle and Belgian endive.
Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.
Garlic - Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking
Ginger - Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.
Jerusalem artichoke - It is a herbaceous perennial plant growing to 1.5–3 metres (4 ft 10 in–9 ft 10 in) tall with opposite leaves on the lower part of the stem becoming alternate higher up. The leaves have a rough, hairy texture and the larger leaves on the lower stem are broad ovoid-acute and can be up to 30 centimetres (12 in) long and the higher leaves smaller and narrower.
The tubers are elongated and uneven, typically 7.5–10 centimetres (3.0–3.9 in) long and 3–5 centimetres (1.2–2.0 in) thick, and vaguely resembling ginger root, with a crisp texture when raw. They vary in color from pale brown to white, red or purple
Kohlrabi - (German turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected[clarification needed] for its swollen, nearly spherical shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. The same roots are also found in the German word "Kohlrübe", which refers to the rutabaga. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
Mushrooms - A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Mushrooms are not plants: they are a fungus. They eat organic matter, they do not photosynthesize like plants do. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap.
Onions - The onion is any of a variety of plants in the genus Allium, specifically Allium cepa. Allium cepa is also known as the "garden onion" or "bulb" onion. Above ground, the onion shows only a single vertical shoot; the bulb grows underground, and is used for energy storage, leading to the possibility of confusion with a tuber, which it is not.[1] It is a close relative to garlic.
Parsnips - The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most carrots and have a sweeter flavor, especially when cooked. Like carrots, parsnips are native to Europe.
Potatoes - The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family.
Shallots - The shallot, also called "multiplier onion", is a variety of the onion.
Turnips - The interior flesh is entirely white. The turnip is a white bulbous taproot.
White corn - Maize or Corn is a grass domesticated by indigenous peoples in Mesoamerica in prehistoric times which eventually spread throughout the world. Maize comes in various colors: blackish, bluish-gray, purple, green, red, white and yellow.
White Cabbage - Boasting the fewest calories and least fat of any vegetable, white cabbage's subtle spicy flavor makes an ideal addition to any meal. Not to mention, just one cooked serving of this leafy green wonder packs 18% of your recommended vitamin C intake!
Source: Wikipedia