Does spinach make you super-duper-strong and your arm mus-kles go “Boing!” like Popeye’s? Maybe not, but with 181% daily value of Vitamin K and 56% of daily value of Vitamin A, it is a super food that is sure to make the Sweet Peas in your life go “ga-ga.” Spinach grows close to the soil, [...]
Preparation TipsThese tender leaves should ideally be steamed to retain the most nutrients possible. If you boil them, do so no longer than two minutes. To retain color, cook with the lid off. Fresh-cooked spinach reduces down to one-quarter of its volume. To wilt spinach, simply toss washed-and-still-wet leaves into a pan, and heat and shake for a moment ‘til done. Try a sauté by heating a tablespoon of olive oil and stock, adding a little chopped onion and garlic, then tossing in the spinach. Oh, Olive! Baby spinach is ideal for salads, but larger leaves may also be used in hearty salads with a complimentary protein such as eggs, bacon, or tuna.
Storage TipsDon’t wash spinach before storing as the exposure to water encourages spoilage. Place spinach in a plastic storage bag and gently wrap the bag around the spinach, squeezing out as much of the air as possible. Place in crisper drawer of fridge for up to 5 days.
Parsley (Petroselinum crispum) needs a good PR agency. For years parsley sadly clung to the edge of entree platters and was stuffed into deli display cases to make the other food look “fresh.” Yet parsley not only tastes good, but is loaded with vitamins as well. Parsley is native to the Mediterranean. It has been [...]
When carrots were cultivated in Afghanistan 1,000 years ago, they were purple. Throughout the ages there have been white, red and yellow carrots as well. It was the Dutch, who in patriotic allegiance to the House of Orange (the Dutch Royal family) propagated the bright orange variety that is commonplace today.