- Home
- Products to Discover
- Fruits and Vegetables
- Eat your veggies from the leaves to the roots
Advice From my Produce Expert - 4 Québec products to add to your recipes
- 10 Ways to Eat More Fruit Every Day
- Brighten up Your Plate with Citrus Fruit
- 12 Fresh Five-Star Salads
- Discover Hot and Sweet Peppers
- Eat More Nuts
- Enjoy Locally Grown Vegetables Year-Round
- Ways to Use Garden Vegetables
- Ketchups, Relishes, Chutneys, Marinades and Aromatic Vinegars
- Cranberries
- Cook with potatoes
- 8 Easy Recipes to Prepare Pumpkin—Differently
- Eat your veggies from the leaves to the roots
- Rediscover Fries!
- Super Salads!
- Eat more chickpeas
- Fruits and vegetables on the barbecue
- Apples on the menu
TopEat your veggies from the leaves to the roots
Eat your Veggies
Sprinkle chopped leaves over pasta recipes.
Add some crunch to sandwiches and salads by finely chopping stalks.
Spread peanut butter on sticks for a quick snack.
Juice a few pieces with your favourite fruits to add some Vitamin K and antioxidants to your morning beverage.
Add leaves to beef and vegetable broths.
Add a dollop of egg, chicken or tuna salad to sticks for a healthy snack that’s low in carbs and high in fibre.
Braise in the oven along with your roast.
Use leaves when making homemade chicken stock.
Chop and add to omelettes.
Makes a great base for soups, whether whole or chopped.
Finely chop leaves and add to pasta recipes.
Roast in the oven along with chicken.
Add florets or crunchy bits of the stem to salads to maximize nutrients.
Shred the stem and add to cabbage salad.
Chop the stem into rounds and add to a frittata.
Cook the entire broccoli – from stem to florets – to use in soups and chowders.
Chop any pieces left after cooking and add to homemade dips – a smart way to reduce your fat and calorie intake while increasing your consumption of nutrients.
Chop raw cauliflower in a food processor to replace rice or couscous. Add herbs and spices and cook with a splash of oil.
Use the leaves and stem as a base for soups and chowders.
Finely chop the stem and florets and add to chicken pot pie.
Make a healthy Alfredo sauce by puréeing with grilled garlic, milk, some rated Parmesan, salt and pepper.
Purée with carrots for a new way to top your shepherd’s pie.
Chop the stem into rounds and add to an Asian stir-fry.
Use leaves like you would spinach. Delicious sautéed with a splash of oil!
Add a few cooked beets to your berry smoothie. The colour will wow you!
Roast whole in the oven to extract all their sweetness.
Cook and cut into cubes. Add chunks of apple, a splash of oil, cider vinegar, and chopped green onion for a delicious salad.
Purée or grate for a wonderful ingredient in cookies or healthy muffins
Blend with cabbage and onions for a delicious soup, garnishing each bowl with lightly sautéed leaves.
Beets contain betalain— a powerful antioxidant.
Article
12 Fresh Five-Star SaladsSTAY CONNECTED
Download the My Metro app.
Grocery list, flyer, coupons and points all at your fingertips!
Follow us
for more inspiration, recipes and exclusive offers.
