Recipes

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Pak Choi (Bok Choy)

Chinese cabbage

Source of vitamins A, B, C, K; calcium; mangenese, potassium, magnesium

Eat raw as you would celery - add to your veggie trays, fill with cream cheese, etc. Add the leaves to salads or fill with tuna or egg salad for a low-carb wrap.  Or cook them - sautee, add to stir fry, or try this Seared Baby Bok Choy recipe.

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Jacob's Cattle Beans

Dry beans

Source of fiber and protein

Make your own baked beans - a New England Saturday night staple!  Try this recipe for Marie Nightingale's Jacob's Cattle Baked Beans

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Scallions

Mild green onion

Source of antioxidants like vitamins A and C

Use both the white and green parts; raw or cooked.  Can be substituted for onions as a milder option.

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Musquée de Provence pumpkins

Source of vitamin A and fiber

These pumpkins make wonderful pumpkin purée.  Just slice them, remove the seeds (but don’t discard them!), place the slices on a baking sheet and roast at 350*F for about one hour (or until soft when pierced with a fork).  Then use a food processor or blender to blend into a purée to be used in breads, cookies, or soups like this one.  

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Mint Dressing

INGREDIENTS

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup lemon juice (about 2 lemons)

  • 1/4 cup packed fresh mint leaves

  • 3 tablespoons honey or maple syrup

  • 1 tablespoon Dijon mustard

  • 2 cloves garlic, roughly chopped

  • 1/4 teaspoon fine sea salt

  • 10 twists of freshly ground black pepper

INSTRUCTIONS

  1. In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!

  2. This dressing will keep well, covered and refrigerated, for up to 1 week.

Recipe from cookieandkate.com