Take the Market Home Healthy New Year 2017
JOYFUL TASTING TABLE SPOTLIGHT VEGETABLE Brussels Sprouts
Drizzle with olive oil and season with Roasted salt and pepper. Roast in a 450 Steamed degree oven for about 5 minutes or until tender. Bring a large pot of water to a boil. Add Brussels sprouts, and lightly season. Steam, tossing halfway through, until bright green and just tender 6 to 8 minutes.
Cut the sprout in half, vertically, cutting right through the core How to Slice Sprouts Slice into the core a bit with the tip of a knife so that the heat can penetrate. Chef Speak The Brussels sprout has long been popular in Brussels, Belgium and may have originated and gained its name there
As you cook, remember to reduce, reuse & recycle! JOYFUL TASTING TABLE SPOTLIGHT RECIPE Sweet Potato Chili Tips & Recipes to Get You Cooking
Ingredients 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 teaspoons chili powder 1 teaspoon apple cider vinegar Directions: 2 14oz. cans diced tomatoes 4 cups vegetable broth 1. Heat oil in a mediumlarge pot over 1.5 cups cubed sweet potatoes medium heat. Add the onion, garlic, a few 2 cans of beans pinches of salt and cook until translucent 1 cup chopped collard greens (5 minutes or so). ½ cup corn kernels (frozen is fine) 2. Add chili powder,Cook until fragrant a good squeeze of lime (optional) (about 30 seconds), then add the vinegar, salt, pepper followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and Serving Size beans. 3. Simmer on low heat until the sweet potatoes are tender (about 2030 Cook Time : 1 hour minutes). 4. Add the collard greens and corn and simmer for 510 more minutes. Add a good squeeze of lime. Recipe taken from Love and Lemons www.loveandlemons.com
*Use steamed brown rice as a healthy carb option Chef Tip for your chili *Add ground turkey for additional protein
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