Enter to win FREE TICKETS to see the NY Red Bulls on Sunday, June 30th, 2013!
You can enter to win on our website,
or visit our facebook page at www.facebook.com/myshopwiseny!
Cali and Mexico are having a good Asparagus season, generating a thicker crop this year – but don’t be fooled that is is too tough to eat, this asparagus crop is delicious and is cooking up great! Packed with lots of vitamins and nutrients, Asparagus just brings Spring into full effect this month.
Some facts on Asparagus:
– It is a rich source of folic acid (containing about 30% of the Daily Value in about 6 spears!) And those 6 spears only host about 20 calories so you can much as much as you like for dinner tonight!
– It is also a good source of Vitamin A for healthy vision and Vitamin K, which assists in blood clotting
– DYK it is a native of the eastern Mediterranean region, and has been eaten by humans for at least 3,000 years!
– newly planted Asparagus takes 3 years to be harvested (it takes that long for the root system to develop)
– Ancient Greeks used Asparagus as a pain reliever for toothaches.
Just enter one of the promo codes at checkout on www.myshopwise.com before May 30th, 2013:
Bouquet of Flowers, Enter ‘MOMDAYFLOWER‘
Custom Fruit Basket, Enter ‘MOMDAYFRUIT‘
Mother’s Day Cake, Enter ‘MOMDAYCAKE’
Thanks to MyShopWise.com, Coors Light and Univision, you’ll have the chance to win:
– a set of VIP tickets to the event
-meet and greet with Enrique Iglesias himself!
-and an autographed item.———————————————————————————————
Ataulfo Mangos – aka the Yellow Mango from Mexico is now in season! Although smaller than the red and green skin varieties, it usually has a thinner seed that allow more of the fruit to enjoy! The flavors are also a little more tangy and tropical, almost caramel-like when they’re fully ripe. If you haven’t tried one yet, pick one up today!
Mangos are delicious to just bite into themselves, but if you want to jazz up a meal for the family, try this jam as a side, a marinade or a sauce! It’s great over fish, chicken, rice and even dipping for veggies and empanadas! YUM!
Cantaloupes are a great value for their price right now – and you’ll find them on sale throughout the month of April in our online store!
These are being imported from Central America, so while they’re still tasty for your fruit salads you been craving all winter – you’ll want to hold out for local lopes in summer that will give you that ripe, sweet and sticky full-flavored taste!
Remember strawberries and pineapples are also great in-season buys in April so pick up some of them as well to add to your fruit salad!
Are you as excited as us to know that summer is just right around the corner? It also doesn’t hurt with this beautiful weather with the windows open! So in honor of the up coming season – we are getting ready to start cooling down with some refreshing seasonal veggies – and what is better to kick off with that cucumbers??
The Mini Cucumber is becoming more popular with fresh veggie lovers and healthy or dieting eaters alike. Why? Mini cucumbers have thinner skin, which is less bitter tasting than your average field Cucumber. Plus, they’re seedless, juicy, extra crunchy, healthy and fun snack for everyone! Canadian greenhouse mini cucumbers are in peak season, so you’ll find them in our stores as of today!
Here is one of our favorite oldie-but-goodie recipes for cucumbers – you can never go wrong with the tomato, onion cucumber salad!
Looking for an easy way to preserve the fresh taste of summer herbs? Make frozen herb cubes!
1. Start by rinsing your fresh herbs.
2. Cut off all the long stems.
3. Chop chop chop! (The easiest tool for this is a mezzaluna, if you don’t own one yet and do a lot of cooking, you might want to invest in one!)
4. Spoon into each ice cube tray cube.
5. Add either water or olive oil to the cubes – depending on how you will use them for cooking in the future. Personally, we prefer olive oil!
6. Freeze for at least 24 hours to set.
7. Pop out and store in a freezer bag until you need them!
Ahhhh spring is in the air! It may be a little chilly today in NYC, but it’s still sunny and April and that means we can’t wait to start enjoying the summer fruits and veggies that are about to start sprouting – and also enjoying them outside!
We’ve spent enough time cooped up in our tiny little apartments and kitchens, so in honor of the sunshine today, we thought we’d share a picnic-worthy salad recipe from one of our favorite local cooking bloggers, Big Girls Small Kitchen, to get you in the mood for spring as well! Don’t be surprised if you end up on a blanket wrapped up in your snowsuit on the lawn in Central Park after work! Yum!
If you make the chicken in advance, this salad takes minutes to throw together. (And, if you are making the chicken in advance, throw in a couple more pieces to have later in the week.) In season, you could certainly use fresh corn cut from the cob.
For the Salad
1 bone-in, skin-on chicken breast
Salt and pepper
One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
1 cup frozen corn kernels, thawed under running water and drained
3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
Cilantro for garnish
For the Vinaigrette
2 teaspoons apple cider vinegar
1 tablespoon fresh squeezed lime juice (about half a lime)
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons vegetable oil
¾ teaspoon kosher or sea salt, or more to taste
¼ teaspoon oregano
1 scallion, white and light green parts, sliced
1/2 teaspoon honey
¼ teaspoon freshly ground black pepper
Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)
Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, corn, red peppers, and avocados.
In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in both oils, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.
Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.