March 2020 — Spotlight Ingredients
March 2020 — Spotlight Ingredients

Sure, getting an extra day this year is pretty cool, but getting an extra spotlight ingredient this month is even better. So, seize the (extra) day and make the most of this month’s creamy, tangy, and earthy spotlight ingredients!

Maple Butter

maple butter in a bowl with jar nearby

You read that right. Maple butter. Although as creamy as a stick of room temperature butter, this iconic Canadian confection is made of 100% pure maple syrup and completely dairy-free. A Goodfood favourite, our maple butter is sourced from a local, authentic family-owned sugar shack where freshly harvested maple syrup is heated up past the boiling point of water and whipped into a smooth, creamy, naturally sweet spread. Maple butter adds an unmistakable (and irresistible) maple touch to just about anything — pancakes, french toast, muffins, and even savoury dishes.

Jamaican Tangelo

Jamaican tangelos, one sliced in half

A naturally occurring tangerine and grapefruit (AKA pomelo) hybrid discovered in Jamaica nearly a century ago, this sweet and sour citrus is now featured in culinary creations around the world. Wrapped in a rough, wrinkly, greenish-yellow rind that inspired the unfortunate moniker ‘ugli fruit’, the inside of Jamaican tangelos are filled with brightly coloured pulp bursting with fresh flavour. Squeeze these beauties into juice, add to a salad, boil into marmalade, or pop in your mouth for a juicy treat!

Shimeji Mushrooms

Shimeji mushroom cluster

For centuries, wild shimeji mushrooms grew in delicate, tight-knit clusters on the bark of ageing beech trees in the lush forests of Japan. These days, dozens of species of shimeji mushrooms are cultivated around the world for use in a variety of dishes. A particularly popular ingredient in Japanese cuisine, these long, thin, mushroom clusters are prized for their mild, nutty flavour and crispy texture. They lose all bitterness when cooked and make a flavourful addition to soups, stews, stir-fries, rice bowls, and nabe (hot pot). Like other edible mushrooms, these versatile fungi are low in fat and high in fiber, protein, niacin, and potassium.


Kohlrabi, one cut in half

What looks like a turnip, is named after a turnip, but isn’t a turnip at all? Kohlrabi, also known as the German turnip (again, not a turnip)! An integral part of German and Indian cuisine, this easy-growing member of the cabbage family is gaining popularity on this side of the pond for its versatility and nutritional profile. Part bulbous stem, part totally edible leafy greens, kohlrabi tastes like a milder, slightly sweeter broccoli stem with all the crispy crunch of a fresh apple. A classically healthy cruciferous vegetable, kohlrabi is an excellent source of vitamin C, is rich in vitamin B6, and is a good source of potassium and fiber. Try it raw in slaws and salads or steamed, roasted, or blended into a soup.

Baba Ghanoush

Goodfood baba ghanoush in package

A staple of traditional Mediterranean mezze platters (a series of small plates designed for sharing), baba ghanoush is a lush and savoury eggplant dip that’s high in antioxidants and a good source of vitamins and minerals. Not an eggplant fan? You’ve never had eggplant like this! Our baba ghanoush starts with farm-fresh eggplant roasted over an open flame until charred. When cooled, the wrinkled skin is peeled off and the smoky pulp is mashed and blended with creamy tahini (sesame paste), mild sunflower oil, fragrant garlic, tangy lemon, and crunchy sea salt to form a decadent, ultra-creamy dip — perfect to use as a dip with fresh pita or as a spread on sandwiches and burgers.

Don’t miss your chance to taste all the spotlight ingredients on the menu this month!

Image Credits

Featured Image, Image 1-5: via Goodfood

Posted by Cassy Trussell 0 Comments


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