Summer Green Smoothie

photo credit: Kitchen Icons

Take a refreshing summer break with the green infused smoothie consisting of green apples, pineapple and nutritious leafy dark greens.

Green Summer Smoothie 

Harvest of the Month - Featured on NBC-TV News (WEAU)

•  1 c. Coconut milk, kefir or other milk option

• 2 c. Fresh pineapple or frozen (canned)

• 1 Fresh or frozen banana

• 2 Green apples, core removed, chopped

• 2 c. Kale or spinach

• 2 t. Grated fresh ginger (or 1/2 t. powdered ginger)

• 1 c. ice cubes

 Method:

 Add all ingredients and blend until smooth.

Serve immediately or refrigerate for 1 day.

 Nutrition Tips:

 Dark green leafy vegetables are great sources of nutrition. Spinach, Kale, arugula and dark green salad greens are rich in vitamins A, C, E and K. 

 Note: Individuals who take blood thinners should contact their health care providers before incorporating more greens into their diet. Consistent amounts of vitamin K each day is what is suggested.  

 More Harvest of the Month Information: www.JacksonInAction.org/recipes

Watch it on NBC-TV

Harvest of the Month (WEAU-TV 13 NBC) is on-location at KitchenIcons lower patio pergola set.

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, Wisconsin

---

Sugar Snap Peas With an Asian Twist

This month—a sweet and crunchy delight from the garden is the highlight of Kitchen Icons outdoor cooking event featured on NBC-TV News (WEAU).

Gingered Sugar Snap Peas with Sprouts

Delicious, crisp garden snap peas are infused with fresh ginger and garlic. Featured on WEAU-TV 13 (NBC) Harvest of the Month.

Hestan Culinary Nanobond - 11 inch skillet was provided for this segment.

Gingered Sugar Snap Peas & Sprouts

Ingredients:

1 Tbsp. dark sesame oil
1 Tbsp freshly grated ginger
2 garlic cloves, minced
1/2 lb. fresh sugar snap peas, strings removed
1 Tbsp. sesame seeds or chopped peanuts (optional)
1/3 cup bean sprouts (or a combo of chickpea, lentil and bean sprouts)
2 Tbsp. low sodium soy sauce

Instructions: Heat an 11 inch skillet to medium heat. Add ginger and garlic and saute about 2 minutes until fragrant. Add the sesame seeds (or other nuts) and cook for another minute. Add the sugar snap peas and saute for about 3 minutes then add the sprouts and soy sauce and continue to cook another minute or 2 until the peas are crisp-tender. Serve immediately.

Gingered Sugar Snap Peas with Sprouts. Photo and Recipe: Ruth Chipps

Plant-Rich Edamame Under the Pergola!

This Month’s “Harvest of the Month” was taped on the Hestan Deck using Hestan Culinary cookware (Nanobond 11 - inch skillet).Watch it on NBC-TV (WEAU) on Wed. April 21 at 4 pm Central

Watch Harvest of the Month Edamame on NBC-TV. Click here and click again.

“Harvest of the Month” is taped on Kitchen Icons Hestan Deck. This month’s focus is “edamame.” Learn more about Harvest of the Month here: www.JacksonInAction.org/recipes

Hestan Outdoor Living Suite - Available from Kitchen Icons

Plant-Rich Edamame Fried Rice

Edamame is essentially "young green soybeans."  They must be cooked prior to eating and the "pod" is not edible. Look for edamame in the frozen vegetable section and Asian section of grocery stores. It's rich in protein, fiber and other nutrients.

Ingredients:
2 C. cooked rice or 1 medium head of cauliflower
2 Tablespoons dark sesame oil
1 Large carrot, cubed
2 Eggs, beaten
1/4 C. Green onions, chopped
2 Cloves garlic, minced
1 C. frozen edamame
3 Tablespoons soy sauce
1/2 C. peanuts or cashews
1/4 C. cilantro, minced

Directions:
Use previously cooked rice or cook fresh rice. Alternate: Shred cauliflower by running the florets through a food processor.
Heat a medium to large skillet to medium heat.
Add sesame oil.
Add in the carrots, and sauté until tender.
Add in the rice (or cauliflower) and more oil if needed.
Add in the green onions, garlic and edamame, and sauté for a minute.
Increase the heat to medium. Cook rice (or cauliflower) til soft, but not mushy.
Add in the eggs and try to coat and stir until fully cooked.
Add the peanuts or cashews and soy sauce, mix well,
Toss in the cilantro and remove from heat.

Serve as a main course (recipe is naturally rich in protein from the edamame, eggs and nuts). Balance with a fresh green salad.

Recipe and photos: Ruth Chipps

Disclosure: Hestan Culinary cookware was provided for this video shoot and photography sessions.

---

Warm Up with Harvest of the Month Winter Squash Soup

Butternut Squash Soup
Makes 7 servings (1 c. each)
Ingredients:

2 T. Butter (or olive oil)
¾ c. Onion, chopped
¼ c. Red pepper, chopped
¼ c. Green pepper
2-14 oz. Cans chicken broth or vegetable broth
2 c. Cooked or baked squash or more (butternut, acorn, hubbard or other)
¼ c. Half & Half (or low-fat milk)
2 tsp. Cumin (or more)
1-1/2 tsp. Fresh minced garlic (or 1/2 t. granulated garlic)
¼ tsp. White pepper
1/8 tsp. hot pepper sauce

Method:
Brown onion, red and green pepper in the 2 Tbs. butter on medium heat, until soft and tender. Add stock and simmer slightly. Add squash, cut in bite size pieces and the cream. Heat only (do not boil). For a thicker soup, puree in blender or use an immersion blender.

Serve with slices of granny smith apple if you wish.

Hestan Nanobond cookware was provided for this segment. The five quart essential pan was used for Squash Soup. More here

Turn Up the Heat with Tasty Turnip Tots!

Tasty "Smashed" Turnip Tots

Turnips take center stage with lower carbohydrate profile and texture similar to potatoes.

Ingredients:
2 pounds turnips, peeled and cut into 2-3 inch pieces (or potatoes)
1/4 cup olive oil, plus extra as needed
1/2 granulated garlic
2T parmesan cheese

Optional dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

Directions:
For the turnips or potatoes:

Put in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the tender, about 20 to 25 minutes. Drain in a colander and allow to dry for 5 minutes.

Using the palm of your hand, gently press until lightly smashed.
In an 11 or 12 in. skillet, heat 1/4 cup of oil over medium-high heat. Sprinkle potatoes with garlic. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes. Sprinkle with Parmesan cheese.
For the optional dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
Transfer the potatoes to a serving bowl and serve.

Disclosure: Hestan Culinary Cookware was provided for this segment.

Hestan Culinary Nanobond skillet (11 inch) was used in this recipe. Learn more

Kitchen Icons Hosts Harvest of the Month - NBC-TV News Segment

The August feature is "Summer Squash.” in a new outdoor location “under the pergola.” on the @Hestan Deck at Kitchen Icons with @HestanCulinary cookware.

Roof-top Garden Cooking at Kitchen Icons with Ruth Lahmayer Chipps, MS, RDN and Hestan ProBond & Nanobond Cookware

Zucchini Tomato Toss is the featured recipe

JacksonInAction.org is a healthy living coalition in Jackson County, Wisconsin. One of their iniatitives is “Harvest of the Month,” which features a different produce item and a monthly news segment on WEAU-TV (NBC).

Formerly the segment was a live news feature but COVID-19 brought studio guest limitations—along with the opportunity for a “new” taped segment.

The monthly feature is now taped on location at Kitchen Icons studios with host Ruth Lahmayer Chipps, MS, RDN, CD and uploaded to WEAU-TV’s web portal. The feature airs on the 4 p.m. newscast. Watch for upcoming dates.

Disclosure: Hestan Culinary product was provided for the testing of the featured recipe.