Looking for a way to warm up during the winter months? Try this Winter Vegetable Soup as your next meal. Filled with all of your favorite veggies to help fill you up!
1/4 teaspoon kosher salt (plus more for seasoning)
Freshly ground black pepper
2 large bunches of kale (approximately 1 1/2 pounds total), discard center stem leaving thinly sliced leaves.
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
Method
Ahead of time: Prepare kale mixture, dressing, and toasted almonds eight hours prior. Chill dressing and kale mixture separately. Cover almonds and let stand in room temperature.
Mix lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt, and a pinch of pepper in a small bowl.
Stir items until blended and set mixture aside.
Add thinly sliced kale and brussel sprouts into a large bowl.
Measure ½ cup oil into a cup. Stir almonds with 1 tbsp of oil from the cup in a small skillet over medium-high heat for about 2 minutes, until the almonds are golden brown
Transfer nuts to paper towel-lined plate and sprinkle almonds lightly with salt.
With the oil remaining in the cup, mix it into the original lemon-juice mixture. Season dressing with salt and pepper.
Add dressing and cheese to kale mixture and toss until coated. Season with salt and pepper and garnish with almonds.
This savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its unique flavor from garlic, buttermilk and a touch of butter but has a third of the calories as traditional mashed potatoes. Vary it by adding shredded cheese or chopped fresh herbs.
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. If you prefer to microwave, place florets and garlic in a microwave-safe bowl with ¼ cup water, cover, and microwave on high for three to five minutes.)
Once tender, place the cooked cauliflower and garlic into a food processor. Add buttermilk, two teaspoons of oil, butter, salt, and pepper; then pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Halloween is just a few weeks away and it’s hard to not get carried away with all the candy and sweets. Having sweets during Halloween isn’t bad, but it’s super easy to make those snacks and desserts somewhat healthy. At E. Armata we care about your nutrition and we understand that sometimes it’s hard to stay on track during the holiday season, but with these recipes, we can show you how to still make fun, Halloween treats without completely sacrificing health. Halloween candy is mainly targeted at kids, but adults fall into it too which is why these recipes are great for kids and adults. If you are looking for healthy produce in the Hunts Point Produce Market, learn what our assortment can offer you during this spooky Month!
Check out these recipes:
Veggie Skeleton:
Photo Courtesy Of Everyday Health
Vegetables look more fun and tasty when they’re in fun shapes. This recipe is super easy and diverse. It can also be made out of fruits too, whatever you decide! Essentially, you choose whatever fruits and/or vegetables you want and form them to look like a skeleton. A popular one is using carrots or celery sticks for the bones, mushrooms and cherry tomatoes for torso and feet, ranch dipping sauce cup for the head, and maybe some olives for the eyes. You can find all of these at E.Armata Inc, located at the Hunts Point Produce Market. Kids can be picky but they are more willing to try new things when they look fun and enjoyable.
Pumpkin Dippers:
Photo Courtesy Of Everyday Health
This recipe is super easy and cute to make. Layer the bottom of the serving tray with hummus, plain or choice of flavor. Then cut carrots into circles, chop up small pieces of fresh parsley, and connect them with a toothpick. This makes them look like little “pumpkins” and become more appealing and festive than boring carrots. You can make as many as you need. They are healthy, unmessy and easy to make and eat. Hummus, carrots, and parsley are all good for you so this recipe promotes health without ruining flavor or appeal.
Banana Ghosts:
Photo Courtesy Of Everyday Health
This treat is a little sweeter than the previous two and super easy to make. Start by peeling a few bananas and cutting them in half. Then, stick a popsicle stick into the flat part of the banana. For the face, you can use milk or dark chocolate chips and for the mouth use raisins (plain or chocolate covered). They’re quick, easy and your kids will love them! Find fresh bananas every day at E. Armata!
At E. Armata, we are family run and have been in business for over 100 years. Being a 4th generation business, we are one of the largest produce distributors in Hunts Point Produce Market. Our priority is fresh, quality produce for you and your family. We want our customers to live a healthy lifestyle, even during the holidays. We understand that it’s harder to do this during the holiday season and we’re here to guide you. We provide an ongoing list of healthy produce, recipes, and blogs that you can try at home to make your family live a better lifestyle. For more information, give us a call!
From the book “Lucinda’s Authentic Jamaican Kitchen,” by Lucinda Scala Quinn (Wiley). Source: Mad Hungry, February 2011
Yield: 6 servings
Ingredients
3 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
Crushed Red Pepper Flakes
2 tomatoes, chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 green banana or Irish potato, chopped
1 whole Scotch bonnet pepper (green recommended)
Directions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relish-like sauce.
Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and Scotch bonnet pepper. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender about 20 minutes. Remove the Scotch bonnet pepper before serving.
8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley
Directions
Preheat the oven to 450 degrees F. In the meantime, season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Leave two tablespoons of pan juices on the skillet for step 2.
Add the apples and onion to the skillet and season with salt and pepper. Cook until slightly softened, for about four minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
Mix the flour and butter to form a paste. Use a slotted spoon to transfer the chicken, onion, and apples to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken for about 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
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