FEATURED FOOD – Celery
Celery is one of those vegetables that you either love or hate. Celery packs a healthy punch with lots of crunch and loads of nutrition. As an excellent source of vitamin K, one stalk contains 23% of the Daily Value (DV) of this vitamin. In addition, you get Vitamin A, folate and Vitamin C. As for the minerals, there is potassium at 5% DV and calcium at 3% DV and several other trace minerals. Another chemical compound found in celery is 3-n-butyl phthalide which is responsible for the unique taste and smell of celery. Recent research has shown that this chemical can help reduce hypertension (high blood pressure).
While celery may not be your favorite vegetable, try to get several servings a week as part of a healthy and balanced diet.
The simplest way to eat celery is to wash it with a mild vegetable rinse and cut into 3 inch strips and store in containers or veggie bags in the fridge ready to grab and eat. Dip a celery stick in your favorite dip, fill with pimento cheese, or even peanut butter or just eat it plain when you feel the need to crunch on something.
Here is a great recipe using celery. Enjoy!
Spinach and Celery Salad with Asiago Pepper Frico
Printed from Celery Recipes at http://www.celeryrecipes.org/
A simple and sophisticated salad that will make any meal perfection. Start your next dinner with this Spinach and Celery Salad topped with crunchy Asiago-Pepper Frico crackers. The savory cheese wafers, sweet baby spinach, and crunchy celery pieces make this simple salad a delicate and memorable dish.
1 bunch celery, thinly sliced
6 oz. baby spinach leaves
¼ c. extra-virgin olive oil
3 Tbsp. lemon juice
1 c. shredded Asiago cheese
½ tsp. ground black pepper
1/8 tsp. cayenne pepper
1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
2. In small bowl combine cheese, black pepper and cayenne pepper. Spoon cheese mixture by
tablespoon-full onto each prepared baking sheet, spacing three inches apart. Pat to create a 2 ½ round.
3. Bake cheese until deep golden and crisp, approximately 12-15 minutes. Remove from oven and slide
parchment onto counter or work service. Cool 5 minutes. Cool completely before using.
4. While frico are cooling combine celery and spinach in a large bowl. Drizzle with olive oil and lemon juice,
and sprinkle with salt and pepper. Toss well to coat.
5. Divide among 6 plates and top with Asiago-Pepper Frico before serving.
Recipe Author: Catherine Herzog.