MAR_APR_2014_FINAL_3-15-16

From Around the World From Around the Corner

Heritage Reserve Navel Oranges, California

Our local farmer-partners devote entire fields just to Rouses. Rouses Strawberries Our strawberries come from Louisiana, Mississippi and Alabama. Look for bright red berries, with fresh green calyx and a sweet strawberry aroma. Sweet Potatoes Our sweet potatoes are grown in Louisiana. They have an orange flesh and are softer, with more natural sugar. Cabbage & Greens These staples of Southern cooking are grown by our Louisiana, Mississippi and Alabama farmers. Beefsteak Tomatoes We get our tomatoes from Mississippi and Louisiana this time of year. Beefsteaks are big and juicy. Pecans

LoBue Citrus Heritage Reserve navel oranges are grown in orchards in California’s renowned Central Valley on a narrow, 25-mile long area of sandy soil adjacent to the western foothills of Sequoia National Park. The trees, some of which are a century old, are original Washington Navel.

Artichokes, California We can thank the Sicilian immigrants who arrived in New Orleans around the turn of the 20th century for introducing artichokes stuffed with bread crumbs and cheese to our local menu. Serve artichokes stuffed, grilled and boiled, dipped in hollandaise or butter. You can also fry the artichoke hearts, or use in oyster and artichoke soup, or spinach and artichoke dip. Brussel Sprouts Brussel sprouts look like miniature versions of their cousins, the cabbages, and are also related to kale, collard greens, and broccoli. Try drizzling steamed or roasted Brussel sprouts with a 2-1-1 mixture of honey, soy sauce and Siracha sauce.

We work with growers likeTanner’s in Alabama and Bergeron in Louisiana.

One large, steamed artichoke has only 25 calories, no fat, 170 milligrams of potassium, and is a good source of fiber, vitamin C, folate and magnesium. Use aged balsamic vinegar, extra virgin olive oil, vinaigrette or a light salad dressing as a dip. Store artichokes unwashed and uncovered until just before you cook them. —Molly Kimball, RD, CSSD

RECIPE, try me!

Molly’s Spinach and Artichoke Dip WHAT YOU WILL NEED HAT YOU WILL NEED Cooking spray ½ cup minced onion 2 (10-ounce) packages frozen, chopped spinach, thawed and squeezed dry 1 (8-ounce) package fat-free cream cheese 1 (8-ounce) carton 2 percent plain Greek yogurt ½ cup Parmesan cheese 1 (14-ounce) can artichoke hearts ¼ teaspoon freshly-ground black pepper ¼ teaspoon crushed red pepper flakes HOW TO PREP Lightly coat a skillet with cooking spray. Cook and stir onion over medium heat until transparent (about 5 minutes). Add spinach. Cook until thoroughly heated (about 1-2 minutes). Reduce heat; add cream cheese. Stir until melted and smooth. Stir in Greek yogurt, Parmesan cheese, and artichokes. Remove from heat. Season with black and red pepper. Transfer to a 1½-quart microwave-safe bowl. Serve warm or at room temperature. Per serving: 100 calories, 2.5 grams fat, 1.5 grams saturated fat, 430 mg sodium, 9 grams carbohydrate, 2 grams fiber, 3 grams sugar, 11 grams protein. (Makes 10 servings)

49

ROUSES.COM