Did you know Wolff’s website has a HUGE database of recipes? We’ve combed back through our site and realized that many of these delicious recipes don’t have a photo that does it justice! So this year we’ll be highlighting some of these once again, this time with a mouth-watering photo.
I’ve been trying to cook more veggie-rich recipes, like salads and sauteed vegetable dishes, on a regular basis – and the great news is that Wolff’s has SO many of these recipes! Dark green vegetables are rich in fiber, iron and folic acid — all of which were important nutrients for me to be eating this last year since I was pregnant and then nursed my son. Orange vegetables, like winter squash and carrots are rich in vitamin A, which supports the immune system and is essential for vision, according to Livestrong.com. Beets are also a good source of folic acid and iron, as well as manganese, vitamin C and potassium.
Here are three recipes that shine the spotlight on these nutritious veggies.
This salad is amazing. I love the pairing of beets and goat cheese. I even planted golden beets in my garden one year so that I could have this tasty pairing more often without the red beets coloring my goat cheese red. However, red beets are much easier to find and I didn’t mind the color in this recipe!
I also love finding new salad dressing recipes, and the orange juice not only works as an emulsifier, it helps add some sweetness without any refined sugars. I forgot to add maple syrup to the nuts and honestly didn’t miss it. Toasted nuts were just fine!
I love sauteed and roasted broccoli. I’ll eat it just plain as a side: broccoli sauteed with garlic and olive oil. However, that can get a tiny bit boring, so I was excited to see two sides from Wolff’s calling for broccoli. Since my husband and I eat fish with sauteed vegetables and potatoes once a week, both of these broccoli dishes will make a welcome addition to our selection of sides.