Not exact matches
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium
turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with
green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped
green onions, shredded cheddar cheese, sour cream
This a great gratin
for when you have more
greens than you know what to do with - chard, kale,
turnip greens, beet
greens, spinach.
Not only can you choose from dark
green leafy vegetables from the cruciferous group (
for example, mustard
greens,
turnip greens, kale, or collards), but you can also choose from the leguminous vegetable group (like
green beans or
green peas), the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery),
green allium vegetables like leeks,
green lettuces like romaine, and finally, of course, the asparagus group that includes asparagus.
Other sources of calcium
for vegetarians include calcium - fortified soymilk (soy beverage), tofu made with calcium sulfate, calcium - fortified breakfast cereals and orange juice, and some dark -
green leafy vegetables (collard,
turnip, and mustard
greens; and bok choy).
Collard
greens can help detox the body, Mustard
greens contain plenty of vitamins and minerals,
Turnip greens get you the iron your body needs, Swiss chard can help you with your blood glucose levels, and Kale has carotenoids that make it great
for adding to a
green smoothie.
This recipe is intended
for the leaves or flowers of the brassica plants, you could try cooking with the roots here (by that I mean
turnips or rutabagas) but I would stick with cauliflower, mustard
greens, Brussels sprouts, or broccoli rabe.
This morning my son Alexander and I were on a quest
for the most perfect
turnips and
turnip greens.
Within the cruciferous vegetable group, we commonly eat the flowers of the plant (
for example, the broccoli florets), the leaves (
for example, mustard
greens, collard
greens,
turnip greens, and kale), the stems and stalks (
for example, broccoli stems and stalks), the roots (
for example,
turnips or rutabagas or radishes), and the seeds (
for example, mustard seeds).
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (
For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro
Greens (Baby
Greens) Minutina (Buckshorn Plaintain) Mustard and Other
Greens Oats (Hulless Oats
for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes
Turnip Watermelon
Carrots are here to stay
for the season, firmly rooted in the refrigerator drawers with their best friends: potatoes,
turnips, parsnips, kohlrabi, beets, celeriac, watermelon radishes and other bulbous shapes that plump up in the dark, loamy depths of the soil while we're feasting on above - ground
greens and fruits.
1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded
turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of
green onions 4 dried shiitake mushrooms (soak in water
for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
Combine any combination of tender young leafy
greens for this dish: kale, beet, mustard, dandelion,
turnip, spinach, chard, radicchio, arugula, endive, escarole, and others.
Turnip, kale, collards, and / or mustard
greens are braised with honey, garlic, onion, and apples
for a delicious side dish.
Well I really altered this recipe to fit my ingredients and was looking
for a way to cook the
turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add
turnip greens and chicken plus salt and brought back to boil then simmered
for 20 minutes I had used the
turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked
for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples
for the last 10 minutes It was absolutely delicious and very flavorful.
We are stopping at the farm on the way to pick some kale
for you so you can get your fix of fresh
greens and
turnips.
For the reviewers who did not use baby
turnips with their tender
greens, try this again.
Try swapping in baby
turnips for the radishes and kale or Swiss chard
for the mustard
greens in this effortless dish.
Almond Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce
for Pasta or Stir - Fried Veggies
Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with
Green Olives, Cilantro and Tomato Herb - Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted Carrots Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way Roasted
Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes with Black Olives Sautéed
Greens with Garlic and Lemon Soda Bread Spaghetti Squash with Spicy
Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan Wild
Greens Zucchini - Potato Casserole
For plant - based prevention of osteoporosis, look to
turnip greens, kale, and Chinese cabbage.
Leafy
greens like spinach, kale and
turnip and collard
greens are famous
for being an excellent source of lutein and zeaxanthin, antioxidants that prevent macular degeneration and decrease the risk of developing non-Hodgkin's lymphoma.
Add sautéed
turnip greens, Swiss chard, or broccoli rabe to your scramble, omelet, or frittata
for a protein - and veggie - filled meal.
Dark -
green vegetables: All fresh, frozen, and canned dark -
green leafy vegetables and broccoli, cooked or raw:
for example, broccoli; spinach; romaine; collard,
turnip, and mustard
greens.
Ingredients
For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minut
For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables:
turnips, parsnips, and rutabagas
for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minut
for sweetness 2 cups of chopped
greens: kale, parsley, beet
greens, collard
greens, chard, dandelion, cilantro or other
greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil
for approximately 60 minut
for approximately 60 minutes.
Along with Swiss chard, your choices here include
green cruciferous vegetables (
for example, mustard
greens,
turnip greens, kale, or collards),
green leguminous vegetables (like
green beans or
green peas),
green squash / gourd vegetables, (including zucchini and cucumber)
green parsley / umbelliferous vegetables (like fennel and celery),
green allium vegetables (like leeks), and
green lettuces (like romaine).
Within the cruciferous vegetable group, we commonly eat the flowers of the plant (
for example, the broccoli florets), the leaves (
for example, mustard
greens, collard
greens,
turnip greens, and kale), the stems and stalks (
for example, broccoli stems and stalks), the roots (
for example,
turnips or rutabagas or radishes), and the seeds (
for example, mustard seeds).
Turnip greens,
for example, which taste far more bitter to many people than cabbage, contain about 4 times more calcium than their fellow cruciferous vegetable.
Not only can you choose from dark
green leafy vegetables from the cruciferous group (
for example, mustard
greens,
turnip greens, kale, or collards), but also from the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery),
green allium vegetables like leeks,
green lettuces like romaine, the asparagus group that includes asparagus, and finally, of course, the leguminous vegetable group that includes both
green beans and
green peas.
Spinach, kale, collard
greens, swiss chard, mustard or
turnip greens are all a great source of iron, B vitamins (needed
for hormone creation), Vitamins A, C and D, magnesium and their incredible antioxidants.
The recipe calls
for rapini — a bitter
green from the
turnip family resembling broccoli rabe — but feel free to opt
for others, like kale or spinach.
This vegetable was brought to North America by English colonists and they played an important role during the slavery days when the
turnip greens were left
for the slaves while the root was consumed by the landlord and owner.
Many of the leafy
green vegetables (spinach, lettuce, celery, kale,
turnip greens) are great choices
for going zero carb.
Next time you hit the produce aisle, don't forget the broccoli, broccoli rabe, collard
greens, daikon, horseradish, kale, mustard
greens, radishes, and
turnips to give your body a boost now and
for years to come.
The most popular and recommended vegetables
for juicing are the following: Carrot,
Green leafy vegetables (Kale, Spinach, Watercress, etc.), Celery, Beet,
Turnip, Broccoli, Cauliflower, Cabbage, Sweet Peppers, Parsley, Chard, Beet
greens, etc..
2016 Participating organizations: Association of Personal Historians, Bongo Java Roasting Company, Center
for Refugees + Immigrants of Tennessee (CRIT), East Side Story, Family of Abraham, FiftyForward, Frist Center
for the Visual Arts, Gordon Jewish Community Center, Lipscomb University, MNPS, Nashville Jazz Workshop, Oasis Center, The Porch Writers» Collective, Ride
for Reading, The Stone Fox, Tennessee Brew Works, TSU,
Turnip Green Creative Reuse, Vanderbilt University
On the other hand,
greens such as mustard,
turnip and dandelion
greens as well as dark
green lettuces, parsley, kale and watercress are optimal
for maintaining calcium levels.