Greens, greens and more greens! If you are Irish, you might be eating a lot of green foods in March to celebrate St. Patrick’s Day. Even if you are not Irish, it is important to eat your green vegetables! March is also National Nutrition Month so to celebrate both occasions, Kirsten’s Fresh Foods Demos will include creative recipes to get more “greens” in your diet. Get these recipes and try a delicious sample of the dishes listed below from 3:00-6:00 p.m. at our demo kiosk:
February 27th – Cheesy Portabella and Vegetable Panini
Nothing compares to a warm, crispy, gooey sandwich. A traditional “grilled cheese” gets a ‘mature’ makeover with delicious fresh ingredients for us adults who will always be big kids at heart.
March 3rd – The “Big” Salad
Making dinner doesn’t get any easier than this. Just mix the salad dressing in the bowl, add your greens, meat and cheese then toss and serve. Moms will LOVE this quick mealtime recipe!
March 6th – Korean Beef with Pear Slaw
This dish provides you with those delicious flavors from your favorite take out restaurant from the comfort of your own home. All you have to do is pick up your favorite fortune cookies for dessert.
March 10th – Beet and Jicama Salad
This salad is chock full of fresh flavors and great health benefits. The collard greens and beets alone pack a powerful health punch and the tangerine vinaigrette brings all these flavors together.
March 13th-Turkey Taco Lettuce Wraps
Making tacos can be quick, easy and healthy. Add your own seasonings including a mixture of cumin, chili powder, garlic, onion and salt and pepper, then add the meat and vegetables and wrap it in some romaine lettuce and enjoy!
March 17th – March Madness Stuffed Meatballs with a Radish Salad
With meatballs stuffed with cheese, game day doesn’t get any better than this. Add a fresh radish salad packed with fresh flavors and protein and you won’t feel guilty grabbing another meatball….or two!
March 20th – Red, White and Green Pasta Salad
Combine Orzo pasta with a colorful array of unique vegetables such as daikon, edamame, radicchio and shallots and toss with red wine vinegar for a tangy, chewy crunch in every bite.