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Get Your Greens

March 1, 2016

March marks the first glimpse of spring, and that means grocery stores and farmers markets will soon be blooming with seasonal greens and vegetables. Fresh arugula, beets, lettuce, mushrooms, radicchio and scallions glimmer amongst the other produce with a cheerful disposition. As we step away from the heavy foods of winter, we encourage you to rejuvenate your dinner plates with crisp, colorful and nutrient-rich greens.

Wholesome and nourishing, spring vegetables are packed with vitamins C, D and K, iron, potassium, fiber and calcium. Mushrooms alone provide important nutrients like selenium, potassium, riboflavin, vitamin D and more. Blending mushrooms with meat (known as The Blend) can also help cut down on red meat consumption and reduce excess calories and fat from your diet.

Whether you spice up your meals with veggie spring rolls, test a new salad, or simply add more raw veggies to the plate, it all adds up to a healthier lifestyle. Celebrate the bloom of springtime, and National Nutrition Month, with a few of our favorite fresh recipes.

Oyster Mushroom Spring Rolls

Kick off the season with these zesty spring rolls loaded with bright greens and meaty mushrooms.

Taco Salad

Taco Tuesdays just got a new look! Pile your favorite ingredients on a bed of lettuce.

Mushroom Veggie ‘Meatballs’ & Zucchini Pasta

Stack rich pasta sauce and veggie meatballs atop perfectly al dente zucchini ribbons.

Mushroom Pizza

Pile on the mushrooms and enjoy a fun make-your-own pizza night with the family.

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