Spaghetti Squash, A fresh take on spaghetti without the pasta or meat! @nstomatoes ⠀
Ingredients:⠀ • 1 cup NatureSweet® Glorys® tomatoes, halved⠀ • 1 medium spaghetti squash⠀ • 2 tbsp. extra virgin olive oil⠀ • Kosher salt and ground pepper, to taste⠀ • 1/2 yellow onion, diced⠀ • 2 cloves garlic, minced⠀ • 1 tbsp. fresh basil, chopped⠀ • 1 tsp. dry parsley flakes⠀ • 1/2 cup shredded mozzarella cheese⠀
Instructions:⠀ 1. Preheat oven to 375° F.⠀ 2. Using a large knife, carefully slice off the stem end of the squash. Follow by cutting the squash in half, lengthwise. With a large spoon, gently scoop out the seeds and membrane from inside each squash half until the surface is clean and all seeds are removed.⠀ 3. Brush the cut sides of each squash using 1 tbsp. olive oil. Season to taste with salt and pepper. Place each squash half cut side down on an aluminum-foil-lined baking sheet. Bake at 375° F for 30-35 minutes, or until you can easily pierce the skin of the squash with a fork. Remove from oven, allow to cool.⠀ 4. Heat the remaining 1 tbsp. olive oil in a medium skillet over medium heat. Add onions and sauté for 4-5 minutes. Stir in garlic and cook for 2 more minutes, stirring occasionally. Add NatureSweet® Glorys® tomatoes and cook for 5 more minutes. Remove from heat, and stir in basil and parsley. Season to taste with salt and pepper.⠀ 5. Once the squash is cool enough to handle, use a fork to shred the meat of the squash. It will come away from the skin easily and resemble spaghetti noodles. Evenly distribute the squash noodles inside each squash shell.⠀ 6. Pour half the tomato mixture into each squash shell, and spread out to even thickness. Top each squash shell with the shredded cheese, and bake cut side up at 375° F for 8-10 minutes, or until cheese melts. Inspired by recipe submitted by 2014 Glorys® of Cooking winner Anne Colvin.
Students from the Academy for Sciences and Agriculture stopped by our corporate campus to help plant the Giving Garden. @afsa_ffa prepares students for careers in science, business and technology, while also boasting 100% participation in @nationalffa. As for the garden, all produce from the Giving Garden will be donated to a local food bank.
MAY26 || جينيونق : من اين حصلت على " جوجانق" ؟
جيهون : اردت صنع شيء جديد.
هيونقسوب : هل لديك شيء اخر ؟
جيهون : لدي الملايين من الاشياء 🔥
💚 CAN YOU NAME THE SQUASH?
Hint: The ____ are believed to be one of the first cultivated plants of the world and were domesticated more than 10,000 years ago in Africa. ___ Squash offers a mild flavor reminiscent to a blend of summer squash and cucumber with a firm yet tender to the bite texture. #specialtyproduce#squash#farmersmarket 📸 @kongthao03
Cannot believe it has been two years since we opened (and entirely sold out the entire run of) RoadKill in NYC. This show changed my life. It started as a pebble of an idea in mine and @llasorda's brain, and thanks to the long hours, many years, constant devotion and enthusiasm of our cast and contributors, some financial help, @irttheater and @improbablestage we were able to create and produce our first ever production in the Big Apple. Thank you to everyone, from the bottom of our hearts, for supporting us like you always do and believing in our little dance theatre show that could. You taught us absolutely anything is possible, especially if there's great love behind it. Lauren, what's next?!?!
Happy Friday, everyone! As we gear up for the holiday weekend, make sure to stop by to grab some of these AMAZING produce items that are now on sale 👇🏻
Organic Mini Seedless Watermelon @ .99/lb
Organic Blackberries @ $3.99/ea
Organic Small Blueberries @ $3.99/ea
Organic Large Blueberries @ $5.99/ea
Organic Strawberries @ $3.99/ea
Organic Raspberries @ $3.99/ea
Organic Jumbo Pineapples @ $3.99/ea
Organic Asparagus @ $4.99/ea
Organic Cauliflower @ $3.99/ea
Organic Red Peppers @ $3.99/lb
Organic Green Peppers @ $1.49/lb
🎉NEW LINK IN BIO🎉
🤔What difference does eating #organic make anyways?? Well this is the third study from #Harvarduniversity that I've seen on the issue. The first two, dating from 2012 and 2015, had said that #eating organic had no significant #health benefits and that the verdict was still out on #pesticide use, being that there was no proof that the health ailments could be directly linked to pesticides themselves. 🔥🔥🔥
Well this latest report, commissioned by the #European Parliament, says just exactly what all of us knew the whole time, that not only are there less pesticide residues on organic produce, but that organic #produce has higher nutritive content than its gmo or non organic counterpart.... but don't take my word for it.... research the report for yourself 💚🙏💚LINK IN BIO.... 🍓🍉🙈
Aaaaaall the summer fruit at Borough Market made me SO happy 😬🇬🇧🍒🍓☀️ We bought tons of figs and cherries for a picnic in the park tmrw 🤗 What's your fav summer fruit?! 🍓🍉🍋🍒 #londonlife // yes I'm aware this is a pic of a pile of vegetables 🙃
Salad in a bottle! .
With the holiday weekend here, and pools finally open, we know more than a few people scrambling to find a way to get a swimsuit ready body...overnight. It's not a magic pill, but with up to 3lbs of organic ingredients per bottle, #GreenWithEnvy is the perfect meal replacement to get you one step closer to that summertime fine body of your dreams!