Friday, April 15, 2011

Thursday, April 14th: Cooking with collard greens and rutabaga

by Brie

This week's box offered some great fruit for snacking, like a bag of Pink Lady apples, navel oranges and Bartlett pears. The fruit would also be lovely tossed with the lettuce, cucumber and avocado we got. Maybe in a balsamic vinaigrette dressing for a fabulous spring salad.

Avocados and mangoes also make for a great salad combination. You could also serve them together with pork chops or salmon. Add a tomato and some black beans and you have a southwestern tasty meal-sized salad! Avocados are a great fruit for snacking or in dishes due to their high potassium content (they have more than bananas!) and are also rich in vitamin B, E and K.

I have come to love all forms of greens, like kale, spinach and Swiss chard but I'm not as familiar with collard greens. Considered a staple vegetable in the Southern United States, where it is often served with ham, it can also be substituted for other greens in your favorite recipe. Spanakopita with collard greens maybe? Collard greens would be great served with the potatoes that came in the box this week or in a lentil soup.

Rutabagas are a turnip cousin. Low in calories, they are also a good source of Vitamin C , folacin and fibre. Often served as a side dish, they can easily be prepared as a mash similar to mashed potatoes. Rutabagas can also be roasted and boiled. You could even try them in smashed potato and parsnips or stew.

Potatoes are such a versatile, and tasty, vegetable. Full of vitamins and minerals, the potatoes in our box this week would taste great baked with zucchini and peppers or in a cold potato and cucumber soup.

These are some of the ideas on my menu plan this week. What are you cooking?

Brie loves eating food and is learning to love cooking food. She also blogs about motherhood at Capital Mom and about Ottawa with kids at Kids in the Capital.

1 comment:

  1. "a stable vegetable in the Southern United States"
    perhaps "a staple vegetable"? :)