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Farmers’ Market Weekly: Spring Greens!
The color green is sprouting up all around us - trees are leafing out, grass is growing, and beautiful fresh greenery in the form of peas, lettuce, onions, asparagus, chard, kale, artichokes, and much more, are now at your farmers' market. These green "superfoods" are very important to your overall health. They're loaded with fiber, vitamins, minerals, antioxidants, and phytochemicals that have been found to ward off many types of cancers and cardiovascular disease. They lower your risk of forming Type 2 diabetes and they lower cholesterol, protect your eyes, and improve the function of your immune system. Bring greens to your table every day. Visit the Santana Row Farmers’ Market every Sunday from 11 a.m. – 3 p.m. to pick up your fresh fruits and veggies and try the recipe below.
Peas, Spinach and Shallot Combo
Ingredients:
2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
10 ounces fresh peas, about 1-1/4 cups
1/4 cup water
5 ounces baby spinach
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking Instructions:
Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.
Serves: 4
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
