Those leafy green veggies, overflowing in our Harvest Home Markets, are not just for salads. Collard Greens, Kale, Swiss Chard, Brussel Sprouts, Bok Choy delight your mouth while they boost your health and help your food budget. Crisp, tangy, peppery or slightly sweet, these greens add new flavors to your meals. To learn more about leafy greens, click HERE.
Low in calories, high in fiber with a multitude of vitamins and minerals, they lower your risk of diabetes, while boosting your immune system. They have iron, calcium and vitamin K for strong bones and protect your eyesight with vitamin A. A low cost nutritional powerhouse!!!
Kids will like kale in this Nacho, Kale and Black Bean Bake:
- 2 medium onions finely chopped
- 3 1/2 cups of fresh tomatoes, finely chopped or 28 oz can of tomatoes
- 2-14 oz cans black beans
- 1 Tbsp ground cumin
- 1/2 tsp salt
- 1/8 tsp red pepper flakes
- 1 bunch kale or milder Swiss chard (4 cups packed), ribs removed and chopped
- 3.5 oz (1 1/2 cups) organic tortilla chips
- 3 oz cheddar cheese, shredded
- Preheat oven to 400 degrees F.
- Preheat medium non-stick skillet and brush with olive oil.
- Sauté onions until translucent.
- Add diced tomatoes, beans, cumin, salt and red pepper flakes; stir and cook a few minutes.
- In a 9" x 13" baking dish, spread kale. Top with bean mixture, tortilla chips and cheese.
- Bake for 20 minutes.
Don't stop there. Make chips by roasting kale or sliced Brussel Sprouts. Sauté Swiss Chard (stems removed) or Bok Choy with garlic and onion. Add them to stir-fry, soups or stews. Eating one serving of greens a day is a simple, delicious way to keep everyone a bit healthier!
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Meet Chef Daisy Martinez!
Featured Savor The Season Uptown Chef
SAVOR THE SEASON UPTOWN is proud to Honor TV Personality, Celebrity Chef and Award-Winning Author Daisy Martinez!
With a continued focus on the amazing culinary heritage of Latin America and Spain, Daisy creates recipes that are user-friendly, delicious and nutritious, while introducing her fans to the passionate flavors of her kitchen.
Daisy launched her first show in Spanish, BORICUAS! on the Fox Mundo Network, and Utilisima, with Chef Mario Pagan and Doreen Colandres, which brought the beautiful cuisine of Puerto Rico to light.
Daisy also has contributed as columnist for Siempre Mujer, Every Day with Rachael Ray, Ser Padres and Selecciones magazines.
To learn more about Chef Daisy, visit
VISIT HER ONLINE AT CHEFDAISYMARTINEZ.COM!
FOLLOW HER ON TWITTER @La_Daisy!
USE HASHTAG #chefdaisymartinez !
Daisy's Tomatillo Salsa
Recipe by Chef Daisy Martinez
- 1 pound fresh tomatillos
- 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
- 3 cloves garlic
- 1/2 packed cup coarsely chopped cilantro
- 1/2 jalapeno (seeds and all if you like heat)
- 1/2 lime, juiced
- Kosher or fine sea salt
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky.
- Cut them into quarters and put them into the work bowl of a food processor.
- Add the onion and garlic and process until smooth.
- Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat.
- Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 mins.
- Cool before using.
- The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
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