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November 2018

Roasted Turnips w/ Paprika & Poppy Seeds

Roasted Turnips w/ Paprika & Poppy Seeds

Despite looking somewhat similar to a potato, turnips are a cruciferous vegetable, in the same family as broccoli and kale. They’re low in calories and also have phytonutrients that help keep the body strong and help fight disease. This recipe is inspired by Northern Italian cuisine. See Chef Tim Caschette of Avvino Restaurant prepare it on Wilmot’s Facebook page.  

Spiced Squash Soup

Spiced Squash Soup

Have leftovers from your big meal? This soup is a great way to use leftover squash and Brussels sprouts. Squash comes packed with vitamin A, fiber, magnesium, manganese and other important nutrients, while Brussels sprouts – a cruciferous vegetable – have lots of vitamin K, a nutrient that’s important for blood clotting and bone health. This recipe will warm you up on a cold winter’s day!

Shaved Celery Root, Fennel & Apple Salad  w/ Manchego and Marcona Almonds

Shaved Celery Root, Fennel & Apple Salad w/ Manchego and Marcona Almonds

This isn’t your typical tossed salad! Celery root and fennel add crunch to this salad while apple adds a little sweetness. All come packed with fiber, vitamins and minerals. The manchego and marcona almonds on top add a special touch.