Summer Green Smoothie

photo credit: Kitchen Icons

Take a refreshing summer break with the green infused smoothie consisting of green apples, pineapple and nutritious leafy dark greens.

Green Summer Smoothie 

Harvest of the Month - Featured on NBC-TV News (WEAU)

•  1 c. Coconut milk, kefir or other milk option

• 2 c. Fresh pineapple or frozen (canned)

• 1 Fresh or frozen banana

• 2 Green apples, core removed, chopped

• 2 c. Kale or spinach

• 2 t. Grated fresh ginger (or 1/2 t. powdered ginger)

• 1 c. ice cubes

 Method:

 Add all ingredients and blend until smooth.

Serve immediately or refrigerate for 1 day.

 Nutrition Tips:

 Dark green leafy vegetables are great sources of nutrition. Spinach, Kale, arugula and dark green salad greens are rich in vitamins A, C, E and K. 

 Note: Individuals who take blood thinners should contact their health care providers before incorporating more greens into their diet. Consistent amounts of vitamin K each day is what is suggested.  

 More Harvest of the Month Information: www.JacksonInAction.org/recipes

Watch it on NBC-TV

Harvest of the Month (WEAU-TV 13 NBC) is on-location at KitchenIcons lower patio pergola set.

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin

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Sugar Snap Peas With an Asian Twist

This month—a sweet and crunchy delight from the garden is the highlight of Kitchen Icons outdoor cooking event featured on NBC-TV News (WEAU).

Gingered Sugar Snap Peas with Sprouts

Delicious, crisp garden snap peas are infused with fresh ginger and garlic. Featured on WEAU-TV 13 (NBC) Harvest of the Month.

Hestan Culinary Nanobond - 11 inch skillet was provided for this segment.

Gingered Sugar Snap Peas & Sprouts

Ingredients:

1 Tbsp. dark sesame oil
1 Tbsp freshly grated ginger
2 garlic cloves, minced
1/2 lb. fresh sugar snap peas, strings removed
1 Tbsp. sesame seeds or chopped peanuts (optional)
1/3 cup bean sprouts (or a combo of chickpea, lentil and bean sprouts)
2 Tbsp. low sodium soy sauce

Instructions: Heat an 11 inch skillet to medium heat. Add ginger and garlic and saute about 2 minutes until fragrant. Add the sesame seeds (or other nuts) and cook for another minute. Add the sugar snap peas and saute for about 3 minutes then add the sprouts and soy sauce and continue to cook another minute or 2 until the peas are crisp-tender. Serve immediately.

Gingered Sugar Snap Peas with Sprouts. Photo and Recipe: Ruth Chipps

Turn Up the Heat with Tasty Turnip Tots!

Tasty "Smashed" Turnip Tots

Turnips take center stage with lower carbohydrate profile and texture similar to potatoes.

Ingredients:
2 pounds turnips, peeled and cut into 2-3 inch pieces (or potatoes)
1/4 cup olive oil, plus extra as needed
1/2 granulated garlic
2T parmesan cheese

Optional dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

Directions:
For the turnips or potatoes:

Put in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the tender, about 20 to 25 minutes. Drain in a colander and allow to dry for 5 minutes.

Using the palm of your hand, gently press until lightly smashed.
In an 11 or 12 in. skillet, heat 1/4 cup of oil over medium-high heat. Sprinkle potatoes with garlic. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes. Sprinkle with Parmesan cheese.
For the optional dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
Transfer the potatoes to a serving bowl and serve.

Disclosure: Hestan Culinary Cookware was provided for this segment.

Hestan Culinary Nanobond skillet (11 inch) was used in this recipe. Learn more