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SMOKY ROMESCO CAULIFLOWER Kale with Red Peppers, Dried Apricots & Feta, Roasted Potatoes
SMOKY ROMESCO CAULIFLOWER Kale with red peppers, dried apricots & feta, roasted potatoes COOK TIME SERVINGS CALORIES PER SERVING MENU 35 MIN 2 680 GLUTEN-FREE We love the smoky, tangy complexity of Spanish INGREDIENTS (11 ITEMS) WHAT YOU’LL NEED romesco sauce — a versatile condiment 1 oz Dried apricots medium & large sauté pans typically made with roasted red peppers, nuts, 9 ½ oz Red potatoes 2 baking sheets and vinegar. Inspired by the bold flavors of that 9 ¾ oz Cauliflower mixing bowls classic sauce, we seasoned roasted cauliflower ½ oz Hazelnuts T measuring cup & spoons florets with sweet and smoky paprika, 4 ¼ oz Green kale oven mitt then finished them in a vibrant red pepper ¼ oz Chives cooking oil vinaigrette. Sautéed kale (strewn with roasted 1 tsp Smoky Spanish-style seasoning salt & pepper peppers, dried apricots, and hazelnuts) forms 1 ¼ tsp Sweet & smoky paprika a nourishing base for the dish, while tender 1 oz Roasted red peppers ALLERGENS roasted potatoes make a savory side. 2 oz Feta cheese M T TREE NUTS (hazelnuts) 2 oz Roasted red pepper M MILK cider vinaigrette KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance Group’s Gluten-Free Safe Spot Program. GREEN CHEF IS PROUD to be a USDA Certified Organic company. Wash and dry fresh produce. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food allergens. All produce and eggs are organic unless otherwise labeled. Questions? Contact us at (888) 236-7295. -
Environmental and Genetic Variation in Essential Mineral Nutrients and Nutritional Value Among Brassica Vegetables
Journal of Agricultural Science; Vol. 10, No. 7; 2018 ISSN 1916-9752 E-ISSN 1916-9760 Published by Canadian Center of Science and Education Environmental and Genetic Variation in Essential Mineral Nutrients and Nutritional Value Among Brassica Vegetables Moo Jung Kim1, Tyler J. Simpson1, Yu-Chun Chiu1, Talon M. Becker2, John A. Juvik3 & Kang-Mo Ku1 1 Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, USA 2 Extension-Commercial Agriculture, University of Illinois at Urbana-Champaign, Benton, IL, USA 3 Department of Crop Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA Correspondence: Kang-Mo Ku, Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26505, USA. Tel: 1-304-293-2549. E-mail: [email protected] Received: March 20, 2018 Accepted: April 28, 2018 Online Published: June 15, 2018 doi:10.5539/jas.v10n7p1 URL: https://doi.org/10.5539/jas.v10n7p1 Abstract Dietary minerals play an important role in human nutrition and proper metabolism. We grew various Brassica crops under field conditions in 2012 and 2013 and analyzed 8 essential minerals from edible tissues of those crops. Among the investigated crops, pak choi (Brassica rapa), mustard greens (B. juncea; B. nigra), and komatsuna (B. rapa) were generally high in most minerals, according to dry weight-based concentrations. The percentage recommended daily intake (RDA) or adequate intake (AI) values, calculated using fresh weight-based concentrations, suggest that Brassica vegetables are a good source of iron, calcium, and manganese, providing > 20% of %RDA/AI depending on crop. Kale (B. oleracea; B. napus) was generally higher in %RDA/AI, in particular for calcium (Ca), phosphorous (P), magnesium (Mg), and manganese (Mn). -
Broccoli; the Green Beauty: a Review
A. I. Owis /J. Pharm. Sci. & Res. Vol. 7(9), 2015, 696-703 Broccoli; The Green Beauty: A Review A. I. Owis Department of Pharmacognosy, Beni-Suef University, Beni-Suef,Egypt Telephone: +202-01202500017 Abstract Context: Plants are nature′s blessing to mankind to make malady free sound life, and assume an essential part to protect our wellbeing. Broccoli - Brassica oleracea L.var. italica Plenk (Brassicaceae) - is considered as a nutritional powerhouse. The present review comprises the phytochemical and therapeutic potential of broccoli. Objective: This aim of this review to collect results obtained from various studies in order to spot more light towards the surprising green world of broccoli. In addition to, a number of recommendations that will help to secure a more sound „proof- of-concept‟ to complete the whole picture providing significant information could be used as a dietary guideline that encourage broccoli consumption for the management of various diseases. Methods: This review has been compiled using references from major databases such as Chemical Abstracts, ScienceDirect, SciFinder, PubMed, Henriette′s Herbal Homepage and Google scholars Databases. Results: An extensive survey of literature revealed that broccoli is a good source of health promoting compounds such as glucosinolates, flavonoids, hydroxycinnamic acids and vitamins. Moreover, broccoli is the kind of nutrient that has so many wonderful applications including gastroprotective, antimicrobial, antioxidant, anticancer, hepatoprotective, cardioprotective, anti-obesity, anti-diabetic, anti-inflammatory and immunomodulatory activities. Conclusion: There are still missing areas need further in-depth investigation such as effect of broccoli on central nervous system. Keywords: biological activities, Brassica oleracea, Brassicaceae, phytochemistry. INTRODUCTION leaves. -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
Crispy Brussels Sprout & Saffron Risotto
Crispy Brussels Sprout & Saffron blueapron.com Risotto with Parmesan Cheese 2 SERVINGS | 25–35 MINS R IS P Ingredients C & Serve with Blue Apron M wine that has this symbol Y I N L L blueapron.com/wine 1/2 lb Brussels E R A 1 cup Carnaroli Rice 2 cloves Garlic Sprouts 1 Lemon 1 Shallot 2 Tbsps Butter 2 Tbsps Mascarpone 1/4 cup Grated 1 pinch Saffron Cheese Parmesan Cheese 1/4 tsp Crushed Red Pepper Flakes 1 Prepare the ingredients 3 Make the risotto • Place an oven rack in the center • To the pot of cooked shallot, of the oven; preheat to 450°F. add the rice, saffron, and 3 cups • Wash dry the fresh produce. of water (carefully, as the liquid may splatter); season with salt • Peel and finely chop the shallot. and pepper. Heat to boiling • Peel and roughly chop 2 cloves on high. of garlic. • Once boiling, reduce the heat • Combine the chopped shallot to medium-high. Cook, stirring and chopped garlic in a bowl. occasionally, 15 to 17 minutes, or • Quarter and deseed the lemon. until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). • Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. • Turn off the heat. Add the butter, mascarpone, and the juice of 2 lemon wedges; stir until thoroughly combined and the butter 2 Cook the shallot is melted. • In a medium pot, heat • Taste, then season with salt and pepper if desired. 2 teaspoons of olive oil on medium-high until hot. -
Brussels Sprout
Brussels Sprout Introduction: At this club in October 2011 Dick Turvey told us that he believed that growing Brussels Sprouts was an easier way for two people to eat cabbage greens than growing cabbages. He planted seedlings in the first week of October, November and December for succession and claimed “Maxim” was the best variety. My own experience has been that they are at least as easy to grow as cabbages and provide a more continuous yield. We can pick what we need for a meal rather than picking a whole cabbage and a brussels sprout crops over a longer period than a cabbage. Growing: You can have Brussels Sprouts virtually all year round in Dunedin (apart for the hungry gap between October and December). Plant seedlings as soon as growth starts in the spring (September-October) for the summer and autumn and again in January for winter and early spring. They should be 30cm apart in rows that are 60 cm apart. We grow six plants in Spring and six in January. Like all the cabbage family they grow fastest if you have lots of nitrogen in the soil. They grow in temperatures of 7 – 24 ⁰ C with highest yields at 15 – 18 ⁰ C and home gardeners have an advantage over commercial growers in that you can harvest them over many weeks and they are not affected by freezing temperatures – some say it even enhances the flavour. They are part of the cabbage family and so put them in the same plot as Broccoli, cabbage & Chinese cabbage, cauliflower, radish, swede, kale, kohlrabi, mustard, radish and rocket. -
Vegetables Discover Our Varieties 2 3
VEGETABLES DISCOVER OUR VARIETIES 2 3 CONTENTS INTRODUCTION ..........................................................................4-5 MEET THE TEAM .........................................................................6-7 CLUBROOT SOLUTIONS ............................................................8-9 BROCCOLI ..............................................................................10-13 BRUSSELS SPROUTS .............................................................14-19 CABBAGE ...............................................................................20-27 CAULIFLOWER .......................................................................28-37 COURGETTE ...........................................................................38-41 WHOLEHEAD LETTUCE ..........................................................42-47 BABYLEAF ..............................................................................48-53 ENDIVE ...................................................................................54-55 ROOTS & BULBS ....................................................................56-59 LEVELS OF RESISITANCE ............................................................ 60 TABLE OF ABBREVIATIONS ......................................................... 61 4 INTRODUCTION In 2017, Syngenta celebrated 150 years as leading pioneers of vegetable seed breeding, with the commemoration of the creation of Sluis & Groot (S&G) by two Dutch farmers from Andijk in the Netherlands, in July 1867. From those origins as cabbage seed exporters, -
Breeding, Genetics and Models
2 BREEDING, GENETICS AND MODELS The classic triangle of U (1935) (Fig. 1.2) shows the inter-relationships of brassicas based on their chromosome numbers and 2n genome descriptors. These species can be inter-crossed using embryo rescue, fusion and other methods. In addition, massive opportunities are emerging from studies of model brassicas such as thale cress (Arabidopsis thaliana) and Wisconsin Fast PlantsTM that identify genes and their products which can be applied in crop species. Further, some breeders are now working with the less well known species in Brassicaceae, such a Brassica carinata, to extract valuable genes for resistance to pathogens, pests and other economic characters. The Brassicaceae is one of the most flexible plant families in terms of interspecifc and intergenomic crosses. Rapid progress is being made in our understanding of their component genes, genomic interactions, protein products and resultant phenotypic characteristics, leading eventually to even wider and more diverse crosses. Concurrently, restriction fragment length polymorphism (RFLP) and linkage maps are being made for most of the major species, and these have shown many common chromosome linkage groups occurring across these species. This is encouraging the research into the potential of single gene transfer into economic crops from the model types. GENOMIC CHARACTERS AND TAXONOMY The following six Brassica species, plus Raphanus sativus, radish 2n = 18, have been inter-crossed, with varying levels of difficulty requiring embryo culture or fusion to obtain hybrids: Brassica nigra Koch, black mustard, 2n = 16; Brassica carinata Braun, Ethiopian mustard, 2n = 34; Brassica juncea L. Coss, brown mustard, 2n = 36; Brassica napus, swede or rutabaga, rape or oilseed rape (canola) 2n = 38; Brassica rapa, turnip and Chinese cabbage, 2n = 20; and Brassica oleracea, cole crops, 2n = 18. -
Red Brussels Sprout Greens Brussels Sprout Stalk
Full Harvest Farm, LLC size boxes they go with, and label the containers as 7112 County Road S well. Take one stalk. Hartford, WI 53027 Brussels sprout greens are the leaves from the Brussels 262 673-6760 sprout plant. The leaves are thick and green with a [email protected] Box #19 waxy feel, a bit like collards. We’ve found them to be Odd Week delicious, especially after the plants have gone thru 28 October 2015 several frosts. To use them, strip off the stems, wash the leaves and cut them into bite-sized pieces. Cook up some bacon, add some onion and garlic, and cook Contents until the onion is transparent. Add a cup of stock or Beets: Red water, the Brussels sprout greens, cover and simmer Brussels Sprout Greens slowly for 15-20 minutes, or until the leaves are tender Brussels Sprout Stalk -- WILL BE DELIVERED and a lighter green. Brussels sprout greens should be a IN SEPARATE CONTAINERS part of our fall diet. They’re sweeter than collards and Celeriac kale, and quite nutritious. Garlic The cabbage worms like Brussels sprout greens too, so Leeks some of your leaves will have holes in them. That Onions doesn’t affect their flavor. Wash them well as a bit of Potatoes: Red dirt may have splashed up on some leaves. Winter Squash: Butternut Store the greens in a plastic bag in the vegetable drawer. Their thicker leaf holds more water, so they New Stuff: Brussels sprouts, Brussels sprout greens, should keep for a week or 2. They’ll taste better if you celeriac, leeks cook them soon. -
Broccoli in a Salad
North Carolina Healthy Serving Ideas • Dice and toss raw broccoli in a salad. • Pour lemon juice or sprinkle lowfat parmesan cheese over steamed broccoli to add and vary flavor. • For a healthy snack, chop raw broccoli into pieces and serve with a fat free vegetable dip. • Add broccoli and other vegetables to soups, pastas, omelets, and casseroles. STEPS TO HEALTH Home Grown Facts The North Carolina Harvest of Zesty Asian Chicken Salad • Broccoli was first grown in Italy and the Month featured vegetable is Makes 4 servings. 1 cup per serving. Prep time: 20 minutes called brocco, which means branch or arm. Ingredients: • 3 boneless, skinless chicken • The name broccoli is plural and refers breasts, cooked and chilled to the numerous flower-like shoots that • 3 green onions, sliced form the head of the plant. • 1½ cups small broccoli florets broccoli • 2 medium carrots, peeled and cut • Broccoli is a cool-season crop, closely into strips related to cabbage, cauliflower, kale, • 1 red bell pepper, cut into strips and mustard. • 2 cups shredded cabbage • 1/2 cup fat free Asian or sesame • In North Carolina, broccoli can be seed salad dressing grown in the spring or the fall. In the • 1/4 cup 100% orange juice spring, broccoli grows in the coast • 1/4 cup chopped fresh cilantro plains, piedmont, or mountain regions of NC. While in the fall, broccoli Directions: 1. Cut chicken breasts into small only grows in the coastal plains and Health and Learning Success strips. Place in a medium bowl piedmont regions of NC. Go Hand-in-Hand with onions, broccoli, carrots, bell • Because it is very easy to grow, broccoli peppers, and cabbage. -
Brassica Spp.) – 151
II.3. BRASSICA CROPS (BRASSICA SPP.) – 151 Chapter 3. Brassica crops (Brassica spp.) This chapter deals with the biology of Brassica species which comprise oilseed rape, turnip rape, mustards, cabbages and other oilseed crops. The chapter contains information for use during the risk/safety regulatory assessment of genetically engineered varieties intended to be grown in the environment (biosafety). It includes elements of taxonomy for a range of Brassica species, their centres of origin and distribution, reproductive biology, genetics, hybridisation and introgression, crop production, interactions with other organisms, pests and pathogens, breeding methods and biotechnological developments, and an annex on common pathogens and pests. The OECD gratefully acknowledges the contribution of Dr. R.K. Downey (Canada), the primary author, without whom this chapter could not have been written. The chapter was prepared by the OECD Working Group on the Harmonisation of Regulatory Oversight in Biotechnology, with Canada as the lead country. It updates and completes the original publication on the biology of Brassica napus issued in 1997, and was initially issued in December 2012. Data from USDA Foreign Agricultural Service and FAOSTAT have been updated. SAFETY ASSESSMENT OF TRANSGENIC ORGANISMS: OECD CONSENSUS DOCUMENTS, VOLUME 5 © OECD 2016 152 – II.3. BRASSICA CROPS (BRASSICA SPP.) Introduction The plants within the family Brassicaceae constitute one of the world’s most economically important plant groups. They range from noxious weeds to leaf and root vegetables to oilseed and condiment crops. The cole vegetables are perhaps the best known group. Indeed, the Brassica vegetables are a dietary staple in every part of the world with the possible exception of the tropics. -
Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley
Special Report 1064 January 2006 S 105 .E55 no. 1064 Jan 2006 Copy 2 Uutcros sing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley DOES NOT CIRCULATE Oregon State University Received on: 06-28-06 Oregon State I Extension Special report UNIVERSITY Service t1t41 I yt!r_.4.3 a Oregon State University Extension Service Special Report 1064 January 2006 Outcrossing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley James R. Myers Oregon State University Outcrossing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley James R. Myers Summary The oilseed mustards known as canola or rapeseed (Brassica napus and B. rapa) are the same species as some vegetable crucifers and are so closely related to others that interspecific and intergeneric crossing can occur. Intraspecific crosses (within the same species) readily occur among the following: • B. napus canola with rutabaga and Siberian kale • B. rapa canola with Chinese cabbage, Chinese mustard, pai-tsai, broccoli raab, and turnip Interspecific crosses (between different species) can occur among the following: • Occur readily: B. napus canola with Chinese cabbage, Chinese mustard, pai-tsai, broccoli raab, and turnip • Occur more rarely: B. napus or B. rapa canola with the B. oleracea cole crops (cabbage, kohlrabi, Brussels sprouts, broccoli, cauliflower, collards, and kale) Intergeneric crosses (between species of different genera) are possible with varying degrees of probability: • B. napus or B. rapa canola with wild and cultivated radish (Raphanus raphanis- trum and R.