Alfalfa Sprouts are a nutritious alternative to lettuce in sandwiches and salads. Alfalfa sprouts contain saponins, compounds known to help reduce cholesterol. They have a subtle flavor of fresh peas.
Storing Sprouts Hearty sprouts such as mung bean can be kept in a sealed plastic bag in the fridge, but more delicate varieties such as pea shoots and alfalfa sprouts need ventilation and should be refrigerated in the plastic containers they're sold in. They should keep for 2 to 3 days.
Peppery and zingy,wild arugula tastes like watercress with attitude. It makes an attention-getting salad on its own, but you can tone it down by mixing it with milder lettuces. If you find these wild greens too spicy for your taste, simply saute them into submission.
Sweet, delicate, and grassy-green, with full-flavored earthiness, Baby Asparagus is a true taste of spring. The tender, bright green stalks add instant elegance to any meal. Their heft stands up well to stronger seasonings, higher heat, and longer cooking, and they pack more flavor per inch.
Earthy and sweet, these brilliant purple-red beets are as pretty as they are delicious. Whether roasted, boiled, or steamed, beets make fantastic salads and sides. Their sweetness makes them a natural partner to tangy seasonings such as mustard, lemon juice, or vinegar. Use roasted beets in main dishes, too.
Their tender sweetness providespleasingcontrast insavorymeat and game dishes.
Baby broccoli can be used just as you would normal broccoli, however, the sweet more mild flavor and softer texture makes it easier to use it many ways. Simple brushing with olive oil and salt and pepper before cooking will add flavor to any side dish, salad, or as the main dish.
Health Benefits of broccoli for babies include supply of essential vitamins and minerals, strengthening of the immune system, good for eyesight, cure for anemia, remedy for gastric ulcer, good source of antioxidants, cure for diarrhea and acts as a natural laxative.
Baby Broccoli has a mild flavour and slightly peppery taste. It gets sweeter when cooked - children love it. Baby broccoli is a good source of folate, vitamin C to build resistance and fight infection, beta-carotene for healthy skin and potassium to counteract the harmful effects of too much salt.
Benefits: Broccoli are derived from the unique mixture of nutrients, organic compounds, minerals, and vitamins.These include significant amounts of vitamin C, vitamin K, dietary fiber, folate, potassium, selenium, vitamin A, manganese, tryptophan, vitamin B6, and phosphorus.
Think of a ripe apple minus the tartness and you've got the sweet taste and snappy texture of organic carrots. These are one of our favorite food inventions. Small children, even hard-to-please ones, love them. They are good low-calorie snacks for grownups too.
Think of a ripe apple minus the tartness and you've got the sweet taste and snappy texture of baby carrots. These are one of our favorite food inventions. Small children, even hard-to-please ones, love them. They are good low-calorie snacks for grownups too, and we have yet to taste a creamy dip that doesn't dress up these little guys.
Benefits: carrot is crunchy, tasty and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants.
You might think because of its size that baby corn is grown from miniature corn plants, but it's actually just regular corn that has been picked before its matured. Most of the baby corn found in the United States is in a can and imported from Asia. While corn is considered a starchy vegetable because of its carb content, baby corn has a nutritional makeup closer to a non-starchy vegetable. Plus, it's a good source of essential nutrients that keep you healthy.
Do you ever wonder what kind of plant is a baby corn? baby corn actually comes from an ordinary corn plant but it is harvested before its prime. The taste is, however, not as sweet as the regular matured corn. The color of the kernel in a baby corn can be blue, white or yellow. It depends on the variety of the corn. As a food, baby corn can be eaten raw. Its crunchiness and slightly sweet flavor are the main attraction of a baby corn.
Lush and creamy, with a mild, earthy flavor, eggplant has the most velvety texture in the vegetable family. It's high in healthy fiber. We love it sliced, brushed with olive oil and salt, and grilled or roasted. We also love it breaded, fried, and smothered in fried onions. Come to think of it, we just plain love it.
Fennel, an aromatic and flavorful herb is highly regarded for its culinary usage and traditional usage in medicines. The seeds of fennel appear very similar to cumin seeds, another popular spice. But, the taste and flavor or fennel is different from cumin. While the taste and smell of cumin is strong, fennel tastes much sweeter and lighter when compared to cumin.
When you have something this fresh, no need to drench it in butter or cover it up with sauce. Simply tossed the cauliflower in some olive oil, seasoned it with salt and pepper and roasted it in the oven. Its a super easy side dish that brightens any dinner table and is sure to bring excitement and lively dinner conversation.
Baby Green patty pan squash is saucer shaped, almost resembling a toy top with scalloped edges. Its coloring is bright to dark green with faint lime green stripes and a green tipped stem at its blossom end. Its flesh is crisp and creamy white colored with a moist seed cavity. Its flavors are mild and somewhat grassy with a sweet finish.
Use: Best for Braised Baby Leeks. Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter. Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender.
Benefits: leeks are a good source of fiber. They help regulate bowel movement and help prevent and cure constipation. They add bulk to the food consumed and remove accumulated remnants of foods in the stomach, thereby cleansing the digestive tract and detoxifying the body.
Fresh mesclun is a delicious hodgepodge of young lettuces and greens, including at least 13 different types of salad-ready leaves. You'll taste baby spinach, radicchio, mizuna, red chard and more. Little prep and no leftovers — that's our idea of salad heaven.
True to the names, these meaty little delights are terrific for stuffing. Think ham and cheese, bacon and spinach, sausage, crab dip or wild rice.
Mushrooms are an excellent source of Vitamin D. Most children suffer from vitamin D deficiency. Ensure your kids don’t suffer from vitamin D deficiency by feeding them a serving of mushrooms every day.
The super-tender version of grownup paksoy. The crisp, juicy stalks have a mild sweet flavor with a hint of mustard. Halved, quartered, or whole, these babies have a simple, clean garden flavor. They make a delicious traditional Chinese stir-fry with garlic, ginger, and soy sauce.
Benefits: anti-inflammatory nutrient provided by bok choy is vitamin K. While best know for its role in bone health and blood clotting, vitamin K has also been shown to help regulate our body's inflammatory responses, especially in relationship to our cardiovascular system.
These "nibble"-sized potatoes are bursting with buttery sweet flavor. With velvety gold flesh and delicate skin, the tiny potatoes will cook in a jiffy and are perfect for skin-on potato salad or as a roasted side dish.
Fresh spinach has a clean, crisp taste with a light sharpness that fits beautifully in rich dishes made with eggs and cheeses. We love it in soups, omelets, salads, and frittatas. Sauté it. Steam it. Braise it.
Nutty and sweet, the turnip is one of our favorite root vegetables. Turnips can be braised, baked, boiled, or stewed, and make a great partner for cream- or meat-based dishes. Enhance their natural creaminess with a generous dab of butter. Or lighten up your mashed potatoes by mixing them with turnips.
Baby Yellow patty pan squash is saucer shaped, reminiscent of that of a toy top. Its coloring, vibrant yellow with green tipped stem and blossom ends. Its flesh is crisp and succulent with a creamy white color and moist seed cavity. Its flavors are bright, peppery and somewhat grassy with a sweet finish.
Younger summer squash is chosen over mature squash as their seeds are barely developed and the flesh has a higher moisture content than that of more mature squash.
Zucchini or courgette has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs.The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving. Zucchini can also be eaten raw, sliced or shredded, in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes.
Banana Shallots are longer than the ordinary round shallots. They're supposedly named for their shape, though they're not really banana shaped as in with a curve and all; they're more torpedo-shaped -- though presumably someone decided the term "torpedo shallots" would be off-putting.
They have smooth, tan-coloured skin. Some varieties have almost all white flesh inside, others are white at the core with the outer layers of flesh being pink, purple, etc.