FacebookTwitterPinterestSHARE THIS POST

KIWI

They’re a really good source of Vitamin C and dietary fiber and very low in calories. Kiwi fruit can also be used for certain fruit preparations where kiwi is used a meat tenderizer.

For a delicious Kiwi Raita visit : http://www.foodgal.com/2010/09/kickin-with-kiwi/

◊ ◊ ◊

BEETS

Store: Before refrigerating, separate the beets from the leaves. To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer.

Shelf life: The leaves will last for only two to three days, but the beets can stay fresh for two to three weeks.

Prep: Small, young beets are tasty grated raw in salads. (Beet juice can stain, so protect your countertops.) All types are delicious steamed or boiled. Or roast them at 400º F for 45 minutes; slice and top with goat cheese, olive oil, and balsamic vinegar.

This Unbeetable Chocolate Cake recipe was shared with us by one of our customers http://www.rightathome.com/Food/Recipes/Pages/UnbeetableChocolateCake.aspx

◊ ◊ ◊

CARROTS

Loaded with beta-carotene (a great source of vitamin A), carrots are colorful, flavorful, and versatile, working in either sweet or savory dishes, cooked or raw.

Store: Carrots keep in the vegetable compartment in a plastic bag for up to 10 days.

Prep: Along with celery and onions, carrots are used to create depth in stocks, marinades, soups, and sauces. They pair well with honey, thyme, cumin, curry, and orange.

For a simple delicious pot roast visit: http://simplyrecipes.com/recipes/pot_roast/