Superfood!

Watercress is healthy, more flavorful (and nutritious) than other leafy greens, and easier to digest.
In a study by the Centers for Disease Control, it is the most nutrient-dense food available to date. In an article from "Hometown Life" (find source at the bottom of page), watercress is sited to have twice the vitamin C of an orange, more calcium than milk, antioxidants, phytonutrients, and so much more. But you knew that didn't you? Here's a great recipe (and photo) from the same article:

Silky Egg Cress Salad

Salad:

1 package Live Gourmet Living Upland Cress, B&W Quality Growers, or Grower Pete’s Living Watercress, root ball and stems removed, leaves rinsed and patted dry

2 medium eggs

3 purple potato chips (purple potatoes sliced thin, seasoned and sauteed until crisp)

3 slices fresh avocado

3 slices ripe pear

3 slices persimmon

2 pieces toasted brioche bread

2 tablespoons Orange Vinaigrette

Orange Vinaigrette:

2 tablespoons frozen orange juice concentrate

2 tablespoons grape seed oil

2 teaspoons rice wine vinegar

1 teaspoon honey

pinch cracked black pepper

In small bowl, whisk together vinaigrette ingredients and set aside.

Prepare and artfully arrange cress and all ingredients, except eggs, on serving plate and set aside.

Soft boil eggs 5 minutes in 1 quart of water. Remove from heat and cool 30 seconds under cold running water. Gently remove shells. While still warm, slice eggs in half and place atop the plated salad. Lightly drizzle with Orange Vinaigrette.

Guaranteed to be delicious! 

http://www.hometownlife.com/story/life/food/2015/12/15/superfood-watercress-adds-flavor-vitamins-meals/77352460/

Watercress Deviled Eggs

I found a perfect springtime recipe on Williams-Sonoma's website. Watercress Deviled Eggs use watercress, lemon, and green onion to brighten up an old favorite.

Ingredients:

• 6 eggs 
• 1 large bunch watercress 
• 1 green onion, white and pale green parts minced 
• 1 tsp. finely grated lemon zest 
• 3 Tbs. mayonnaise  
• Sea salt, to taste 

Directions:

Place the eggs in a single layer in a saucepan. Add cold water to cover the eggs by at least 1 inch, place over medium heat and bring to a boil. When the water is at a full boil, immediately remove the pan from the heat, cover and let stand for 15 minutes.

Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully dislodge the yolks, allowing them to fall into a bowl. Set the whites aside, hollow side up. Mash the yolks with a fork until very smooth.

Discard the tough stems from the watercress and mince enough of the leaves to measure 1⁄4 cup. Add the minced watercress, green onion, lemon zest and mayonnaise to the yolks and mix well with a fork. The mixture should have a smooth, creamy consistency. Season with salt.

Arrange the egg whites on a serving platter. Using a small spoon, divide the egg yolk mixture among the egg whites, mounding the mixture slightly in the centers. Serve right away. Makes 12 deviled eggs; serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

These have a bright, delicious flavor, and taste like springtime itself.

Super Food Anytime

Today we sauteed some watercress and arugula for a delicious brunch.
Here's the recipe:

One bunch B&W watercress
One bunch B&W arugula
half a lemon
splash of olive oil
garlic
salt and pepper as desired
eggs

Take a saucepan and splash in a little olive oil, warm on medium heat.

Add B&W Watercress and Arugula

as the super leaves warm, squeeze lemon over and stir occasionally.

Add garlic, minced, to pan. Stir.

Add eggs!

Stir until eggs are cooked to your liking. I prefer over easy.

Then, enjoy! Quick and easy, anytime super food.