Authored by: Jillian Tholen, U of MN Nutrition Dept. Some of the most unassuming foods are the ones that pack the most nutritional value. Case in point: sprouts. It’s hard to believe that these tiny shoots can offer us so much, given their minute size and meek appearance, but they contain an incredibly wide range… Read More →
Authored by Jennifer Kret, UMN Public Health Nutrition June is already here, and that’s right, it is rhubarb season! As you may know, rhubarb is often treated as a fruit, commonly found in tarts, compotes, or a slice of Garrison Keillor’s favorite, Bebop-a-Reebop Rhubarb Pie. Although, rhubarb is truly a vegetable. It belongs to a… Read More →
Authored by Kata Hribar, UMN Public Health and Nutrition Colorful, plump and sweet – fresh green soybeans have been a staple in both Japanese and Chinese cuisine and are increasing in popularity here in America. Edamame, the Japanese name for edible soybeans, are immature soybeans, harvested after about 80 percent of their growth and are… Read More →
by Market Chef Heather Hartman Serves 6 Ingredients 1 package rice vermicelli noodles, soaked in warm water for 10 minutes, cooked for 3-5 minutes, rinsed in cool water, drained. Note: some noodles may take more time to cook, some less. Make sure to taste before draining to see if they are done. The cool water… Read More →
by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s… Read More →
