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Daily Archives: 03/28/2019

Seasonal Produce Guide for March

Spring is officially in full swing and that means the gardens will be sprouting and growing and producing more local produce. 

Artichoke

Asparagus

Citrus Salmon & asparagus

A new veggie favorite

Broccoli

Parmesan Ranch Broccoli

Roasted Broccoli with Creamy Mustard Sauce

How to cut your broccoli into florets

Brussel Sprouts

Cheesy Garlic Brussel Sprouts

Roasted Honey Mustard Chicken & brussel sprouts

Cauliflower

Parmesan Roasted Cauliflower

A twist on Buffalo wings

Chicory

Lettuce Greens

Kiwi

Leeks

Lemon

Healthy Lemon Garlic Chicken

Slow Cooker Lemon pork chops

Slow Cooker Lemon Pork Tenderloin

Lime

Mushroom

Honey glazed pork chops with mushrooms

Sweet and Tangy Mushrooms

Oranges

Orange Crockpot Chicken

Parsnips

Peas

Radishes

Happy Cooking! 😊

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Slowly cooked brats in beer

Slow cooker beer and garlic brats

Ingredients

2 (19-oz.) pkgs. brats (these I found in the meat section, raw)

1 large white onion, sliced and divided

10 garlic cloves, peeled

¼ tsp. black pepper

¼ C. butter

1 (14-oz) can beer (I used Guinness beer)

Directions

1. Add half of the onion in the slow cooker, add the brats in two layers. Add the rest of the onions, garlic, pepper and place the butter on top. Pour the beer into the slow cooker.

2. Cover and cook on low for six hours without opening the lid during the cooking time. Serve the brats, garlic and onions on buns topped with desired toppings.

Source The Magical Slow Cooker

Somewhat Healthy Creamy Tortellini Soup

The Pioneer Woman’s Creamy Tortellini Soup

Ingredients

8 C. Low sodium chicken or vegetable broth

1 1-lb bag frozen peas and carrots

10 oz cheese tortellini

1/2 C heavy whipping cream

Salt and pepper, to taste

Shaved Parmesan cheese and croutons, for topping.

Directions

1. Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the frozen veggies to the pot and return to a gentle boil. Add the tortellini and cook until tender, three to five minutes.

2. Add the heavy cream and cook for about two minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved Parmesan cheese or whatever your heart desires. Enjoy!

Source The Pioneer Woman Magazine Spring 2019