CSA Produce of the Week, October 17, 2016

yellow-mini-bellsYellow mini bells are small, very sweet, yellow bell peppers that pack a punch when it comes to flavor and nutrients. This low calorie food is loaded with many vitamins and minerals, including vitamin A, B vitamins, vitamin C, potassium, magnesium and manganese. The great thing about all bell peppers in general is that they can either be used to cook with, or eaten raw as a quick healthy snack. Did you know they bell peppers are made up of about 90% water?! With abilities to possibly lower cholesterol due to its fiber contents, help prevent diseases and the flu during these fall months with vitamin C, and many more health benefits from its essential nutrients, these tub yellow mini bells are a great vegetable to enjoy guilt free.

Recipe of the Week

Mini Bell Pepper Salad
Yield: 4 Servings
(Recipe courtesy of Natasha’s Kitchen)

Ingredients:
1 lbs sweet multi colored bell peppers
3 tbsp olive oil
1/2 medium sweet red onion
2 tbsp fresh chopped dill
1/2 tsp garlic salt
2 1/2 tbsp white vinegar or lemon juice
Pepper, to taste

Directions:
Slice the bell peppers into strips and thinly slice the red onion. Combine both the onions and peppers into a bowl.
Combine the vinegar/ lemon juice, olive oil, garlic salt, and pepper into a separate bowl
Whisk the dressing together with a fork and pour the dressing over the salad ingredients. Stir well to combine.
Can be served right away or refrigerated until ready to serve.

CSUN-MMC