Tag Archives: vegetables

Greens- In a Class All Their Own

Greens- In a Class All Their Own

Greens are not ordinary vegetables. Unfortunately, grocery stores lump greens into the vegetable category. Veggies and greens both help our bodies but in different, important ways. Root vegetables like carrots, beets, and turnips are sweet to the taste because they contain sugar and water. By contrast, their green tops taste bitter from the abundance of nutrients in them. While both are necessary for good health, we usually toss out the bitter greens.

Here’s the list Victoria Boutenko provides in Green for Life to make show-stopping smoothies:

Greens: Arugula, asparagus, beet tops, bok choy, broccoli, carrot tops, celery, chard, collard greens, endive, escarole, frisee, kale, mizuna, mustard greens, radicchio, radish tops, Romaine, green and red-leaf lettuce (no Iceberg or light colored leaf), spinach.

Edible Flowers: Clover, elderflowers, dandelions, daylilies, nasturtiums, pansies, violets.

Weeds: Chickweed, clover, dandelion (greens and flowers), lambsquarters, malva, miner’s lettuce, plantain, purslane, stinging nettles.

Herbs: Aloe vera, baby dill, basil, cilantro, fennel, mint, parsley, peppermint leaves, spearmint.

Sprouts: Alfalfa, broccoli, clover, fenugreek, radish, sunflower (use sprouts only 1-2 times per week).

[Lists and recipes are from Victoria Boutenko’s Green for Life-used by permission]

Chicken, Potato, Carrot with Herbs

Lemon-Herb Crock-Pot Chicken

1 roasting chicken (3 – 4 pounds)

Cooking spray or 2 Tbsp butter, melted

1 Tbsp lemon zest

2 tsp fresh parsley, chopped finely

1/2 tsp salt

1/4 tsp cracked black pepper

1 1/2 tsp fresh thyme leaves

1 1/2 tsp fresh sage leaves, chopped finely (optional)

1 whole onion

Juice from one lemon

Rinse chicken and pat dry. Place chicken in slow cooker with a small roasting rack underneath if desired. Squeeze juice of the lemon all over the chicken. Save the squeezed-out lemon halves. Put onion and left-over lemon halves inside the cavity of the bird. Mix zest, parsley, salt, pepper, sage and thyme. Sprinkle or rub mixture all over the top of the bird. Cover and cook on low 6 to 8 hours. When meat thermometer reads 180 degrees on inside of thigh, remove chicken and let set for 10 minutes or until cool enough to cut. Strain drippings into a stovetop pan and remove some of the fat with a spoon. Bring to a boil and thicken with flour or cornstarch slurry.

Mustard-Herb Mashed Potatoes

5 lb bag cooking potatoes (Idaho)

salt

4 whole garlic cloves (peels removed)

4 Tbsp butter

1 cup milk

sweet onion mustard OR Dijon mustard

fresh sprigs of dill (at least 1 Tbsp)

fresh sprigs of parsley (at least 1 Tbsp)

pepper to taste

Scrub, peel (if desired) and chop potatoes. Place in large cooking pot and cover with water. Add prepared garlic cloves and onion from cavity of bird. Add salt to water (a few large pinches) and bring to a boil. Boil for 15 minutes or until tender. Drain cooking liquid, add butter and 1/2 cup of milk, then mash. Add more milk as needed. When you reach desired consistency, add 3 Tbsp of mustard, snip in fresh dill and parsley. Add pepper.

Quick Maple Carrots

1 bag julienne cut frozen carrots

water

real maple syrup

salt

Put carrots in a saucepan and put enough water on the bottom to steam the carrots. Add 2 Tbsp of maple syrup and sprinkle with salt. Bring to a boil and cook until desired tenderness. 7-10 minutes.

I gathered these recipes using herbs from my herb garden. It turned out really good, so I thought I would share! I love making chicken in a crock-pot. The meat turns out so moist and flavorful. You just can’t mess it up! The gravy from the chicken has a lovely tart-lemon flavor that really compliments the herbs and mustard in the mashed potatoes. The carrots lend a sweet flavor to the meal and add a pop of color to the plate. Garnish with lemon wedges and herb sprigs and celebrate spring. Enjoy!