Healthy eating 3 pantry staples for 2015
Three year round staples for a nutritious pantry include black eyed peas garbanzo beans and whole grain cereals. Beans provide protein fiber and minerals and may aid blood sugar and cholesterol. Potassium rich produce like baked sweet potato supports blood pressure. Rachel Wall of Iowa State University Extension notes serving sizes and fiber content.
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Spinach Tartlets and Chili Pea Puffs Wontons Guide
A Cook Club feature showcases versatile wonton wrappers with Veg filled recipes. Spinach Tartlets blend artichokes spinach and cheeses baked in muffin pans while Chili Pea Puffs use serrano chilies green peas and ricotta for bite sized pastries.
Cook Club offers Sweet Potato and Mushroom Wontons
The Gazette describes January launched KCRG TV9 Cook Club recipe for Sweet Potato and Mushroom Wontons with Honey Horseradish and Soy Dipping Sauce. It includes baking steps 7 to 8 minutes, options for chutney, and nutrition per puff and per three crisps.
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Braised Greens and Potatoes with Lemon and Fennel
A Greek family style braised greens and potatoes dish with lemon and fennel. Uses olive oil, onions, carrots, fennel, fingerling potatoes, greens, wine, preserved lemon, dill and marash pepper for a rich, slow cooked finish.
Also Mentioned on This Page
Rachel Wall
Iowa State University Extension
Hy-Vee Dietitians
Liz Martin
Alicia Aguiar
Hy-Vee
Academy of Nutrition and Dietetics
Aglaia Kremezi
Sabrina Ghayour
Ghayour
Abc