PCC Taste | June 2013
Make eating your vegetables a delightful part of the day with fun combinations of dips and dippers just right to enjoy as an afternoon snack or as a light lunch outside in the sunshine.
Rainbow carrot sticks — Appeal to your eyes as well as your taste buds with a bunch of our organic rainbow carrots in orange, purple, creamy yellow and ivory.
Radishes — Slice these petite members of the cruciferous family or trim smaller specimens and dip them whole for a pleasing crunch.
Kale chips — Snag a bag from our grocery aisles or take home a bunch of dinosaur kale and bake your own with this easy recipe: pccnaturalmarkets.com/r/2012.
Asparagus spears — Trim ends, then blanch these beauties until crisp tender or brush lightly with olive oil; dust with salt and pepper; and grill until tender, flipping once.
Green beans — Trim the stem end and try these raw, lightly steamed or blanched until bright green and crisp-tender, about two minutes.
Broccoli and cauliflower — Blanch bite-size florets until crisp-tender, about two minutes. Cut into cross sections for easier snacking.
Sugar snap peas — Look for pods that are firm, crisp and snappy. Fold back the stem and pull to remove the fibrous string and savor before their short season ends.