Two things I’m obsessed with: vegetables (no surprise there), and Instagram. I love posting images of pretty vegetables, but I also look to my feed for fresh, colorful veggie inspiration. Which is why I’m excited to participate this week in #urwhatupost – a fruit and vegetable takeover movement by Bolthouse Farms. They’ve created this cool website that shows how many people are tagging healthy vs. unhealthy foods in real time. For example, as I type this, the scale is about 65% junk food, and 35% fresh produce, but today through March 6th, we’re trying to change that.
Things like #icecream (11 million tags) and #pie (14 million tags) are the top two socially shared foods. So here’s the goal: let’s all get together and start sharing gorgeous colorful veggies like #carrots (6 million), #kale (3.9m), #mushrooms (3.5m), #potatoes (7.2m), and #brussels sprouts (56K) and shift the dial this week toward the fresh foods we all love most. All you have to do is simply label your favorite fruits and vegetables as hashtags or keywords in your posts on Instagram and/orTwitter.
Here are 5 of my favorite seasonal vegetables along with some of my favorite recipes. (Also, a recipe for Carrot Top pesto at the bottom – don’t toss those tops!)
Shiitake & Napa Cabbage Gyoza / Creamy Polenta & Mushrooms / Mushroom & Quinoa Lettuce Wraps / Walnut-Mushroom Veggie Burgers / Mushrooms & Wheatberries / Sesame & Shiitake Soba Noodles
Sweet Potato Recipes:
Sweet Potato Vegetarian Chili / Spicy Sweet Potato Tostadas / Healthy Loaded Sweet Potatoes / Sweet Potato Tahini Crostini / Curried Sweet Potato Soup / Sweet Potato Pomegranate Salad
Also, these fruits & veggies (not pictured in this post) also count toward the cause: #pomegranate, #berry, #potato, #avocado, #grapes, #beets, #vegetable. They can be typed in singular or plural form, with or without the hashtag.
- ⅓ cup toasted walnuts or pine nuts
- 1 small clove garlic
- 1 cup coarsely chopped carrot tops (preferably organic)
- big handful of basil leaves (about 1 cup)
- juice of ½ small lemon
- sea salt & freshly ground pepper
- ¼ - ⅓ cup olive oil
- optional: pinch of red pepper flakes
- optional: 1 teaspoon capers
- optional: ¼ parmesan cheese
- In a food processor, pulse together the walnuts and garlic. Add the carrot tops, basil, lemon, salt & pepper. Pulse again, then add ¼ cup olive oil and pulse until combined. (Make it as smooth or as chunky as you like).
- Scoop the pesto into a small bowl, and stir in up to ¼ cup more olive oil.
- Taste and adjust seasonings and stir in a pinch of red pepper flakes, capers, or parmesan cheese, if you like.
- Serve with toasted bread, scoop onto pasta, or dollop into soups.
This post is in partnership with Bolthouse Farms, all words, opinions and images are my own.