Hello all and happy Tuesday! We’re almost to mid-week and the produce is proving to be awesome! Just see why..
Arugula is just fantastic all together. According to Food.com’s Kitchen Dictionary, “An herb with a with a peppery mustard flavor. The smooth dark green spiky leaves resemble dandelion leaves, and it is sold loose or banded in bunches. Younger, smaller arugula is milder tasting and less bitter. Arugula has traditionally been used in Italian cuisines. It’s gaining popularity as an ingredient in fresh salads, but is also good with cheeses, sandwiches, chicken and tuna salads, egg dishes, pasta and tomato dishes, and sautéd vegetables.”
Arugula has such a great natural flavor. It is slightly peppery and is delicious on its own or as an accent to many savory dishes. Check out these recipes!
Another one of our favorites this week is the Yukon Potato. A staple for many households, it’s always good to have these on hand. Think of all the great potato recipes you know! Can’t think of any off the top of your head? Try these!
This lettuce truly melts in your mouth! It is so yummy and versatile! We especially want to know how you used it this week. What are al of the different ways you could cook with this? Share on our Facebook page!
We are very excited to have leeks back in the menus this week. If you’ve never had leek and potato (woohoo for having those too) soup, you are simply missing out. Leeks are much more than a soup addition though. Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. People who avoid this vegetable because they don’t like onions should try them — their flavor is mellow and not overpowering, and many onion-haters enjoy them. Overall, they’re pretty great!
It doesn’t get much better than this! These blood oranges definitely deliver. They are gorgeous and super tasty! Get ready for a sweet and tart juicy snack! These are simply divine! And they can be used in cooking for so many recipes.