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Did you know eating #watercress can help fight cancer? It's one of the healthiest leafy greens out there, so do yourself a favor and eat more watercress! 🌱

April highlight: my six-course @watercresslife dinner in #NYC prepared by James Beard Award Winner Chef Ming Tsai. Read all about it and the endless benefits of #watercress on the blog today. #watercresslife #ad

May is the perfect reset month. I'm switching from red wine to white and incorporating more watercress 🍷🌿Mark my words, watercress is the new kale. It's the most nutrient dense green on earth so get hip ✌🏼️Mediterranean watercress bowl recipe link in profile @watercresslife #watercress #wondersofwatercress #watercresslife

Seriously the BEST spring salad ever! Watercress, golden beets, red quinoa, a tasty dressing, and plenty of feta cheese 😋. Healthy and delicious!
Recipe: http://ow.ly/PsX930bBpul
Kyle and I aren't the kind of people who ONLY eat a salad for dinner, but this recipe changed all that and we devoured it in one sitting! #watercress #wondersofwatercress #watercresslife #sponsored @watercresslife

Thrilled to be a @watercresslife Ambassador take a look at this chilled @watercresslife watercress, iced sesame broth, fermented mustard greens, and green Sichuan pepper. Served with aged chili paste for dipping. #watercresslife #feedfeed

Wanna get your mitts on a #farmsalad this size? Email events@sweetcheeksq.com and book your holiday party and all that leafy green @watercresslife goodness can be yours!! #watercresslife #salad #cheesemountain #brusselsprouts #slimliving #notenoughhashtags #shockandawe #awesomepower #ofgreens #jollygreengiant #bigolesalad

It was such an honor to attend tonight's private watercress themed-dinner with the #JamesBeardAward winning Chef @mingtsai and @watercresslife. Though the dishes highlighted one of the healthiest leafy vegetables ever (watercress), they were very flavorful. Thank you so much for tonight Chef @mingtsai and @watercresslife! #bookofeats
#watercress #watercresslife #jamesbeard #jamesbeardfoundation #jamesbeardaward #celebritychef #celebritychefs #restauranteur #bostoneats #bostonfood #bostonfoodie #privatedinner #privatetasting #healthyeats #healthylife #soho #sohonyc #sohony #chefmingtsai #bluedragon #simplyming #foodnetwork #nextironchef #topchef #cookingunderfire #nyc #nyceats

🎈🎈🎈 It's always a party when watercress is around! B&W's loose washed watercress is unlike any other. Stemless, tender leaves with all the bite you expect from good cress. That's how you know it's a #superfood! 😉 Ready to plate straight from the bag. --- repost @watercresslife
_____________________________________________________ #watercress #salad #leaves #cress #saladgreens #menuideas #menuplanning #produce #specialtyproduce #healthy #eatyourgreens #beautifulfood #phillyfood #phillyeats #wholesaleproduce #watercresslife

Yo check out the new rockfish set at @thesaltline
Super fresh seared Maryland rockfish with local yellow corn pudding, mustard greens, Tasso ham, sour corn salad and Old Bay smashed potatoes with brown butter
#dcdining #localsustainableseafood #docktodish #straightouttathechesapeakebay #oldbay #killercorn #watercresslife


Did you know eating #watercress 🌱 can help fight cancer? It's one of the healthiest leafy greens out there, so add more to your diet with this leek and potato soup with watercress.
1½ tablespoons olive oil
3 large leeks, white and palest green parts only, chopped and rinsed well
4 large potatoes, peeled and diced
1 bay leaf
2 vegetable bouillon cubes
1 cup packed watercress leaves
1 to 1½ cups unsweetened rice milk or other non-dairy milk
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley, or more, to taste
Watercress leaves for garnish
Heat the oil in a large soup pot. Add the leeks and sauté over medium heat, covered, until they just begin to turn golden. Stir occasionally.
Add the potatoes, bay leaf, bouillon cubes and just enough water to cover. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.
Mash some of the potatoes against the side of the pot with the side of a spoon. Add the watercress and rice milk and simmer over very low heat for 10 minutes longer. Season with salt and pepper.
Allow to stand off the heat for an hour or two before serving, or let cool and refrigerate overnight. Heat through before serving. Stir in the parsley. If needed, adjust the consistency with more rice milk, then adjust the seasoning.
Serve, garnishing each bowlful with a generous amount of watercress.

Breakfast made easy, because there's only 1 step. Start your morning with this Asian pear and #watercress smoothie. 🥤
2½ cups whole raw milk or homemade nut milk
1 medium Asian pear
Handful of watercress
Juice of 1 lemon
1/4 of a ripe avocado
6 tablespoons almond butter
2 scoops high quality protein powder
4 pitted dates
1-2 droppers liquid stevia extract (or add more dates)
Blend all ingredients in a blender until smooth. Add more milk for a thinner consistency, if desired.

Adding the world's healthiest leafy green 🌱 to this creamy risotto gives this dish a bold, tangy flavor. Mmm, talk about a perfect combination! 😋
1 small yellow onion, chopped (1/3 cup)
2 garlic cloves, minced
3 tbsp olive oil, divided
1 cup arborio rice
4 cups chicken or vegetable stock
1/2 cup white dry wine
1/2 pound shiitake mushrooms, stems removed and chopped
12 medium scallops, cleaned
1/2 tsp salt
1/4 tsp black pepper
1 bunch watercress, washed and roughly chopped
1/4 tsp dried thyme
1/4 cup grated parmesan cheese
Heat 1 tbsp oil in a skillet over medium-high heat.
Season scallops with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side, until cooked and golden. Set aside.
Cook shiitake mushrooms in 1 tbsp olive oil over medium heat, stirring frequently, for 4-5 minutes, until most of the liquid released has evaporated. Set aside.
Heat 1 tbsp olive oil in a pot. Add onion and cook for 1-2 minutes until translucent. Add garlic and cook for 1 more minute.
Add arborio rice, stir to combine and cook for 1-2 minutes, stirring frequently. Start adding the chicken stock, 1/2 cup at a time, cooking on medium heat. Add more stock, once the previous has been absorbed. Stir frequently, so the rice doesn’t stick to the bottom of the pot.
Once all the stock has been added to the rice and has been absorbed, add wine and cook until it has been absorbed.
Add chopped watercress and cook for 1 minute.
Add mushrooms and parmesan cheese. Cook for 1 more minute.
Add scallops.
Garnish with more fresh watercress and grated parmesan cheese. Serve."

Need extra motivation today? Add this #Watercress Power Smoothie to your morning for a delicious treat that makes it easy to eat healthy. 🙌🏼
1 banana
1/2 cup packed watercress leaves
1/2 cucumber, seeded and roughly chopped, about 3/4 cup
1/2 cup coconut water
1 tablespoon honey
In a blender, combine all ingredients until smooth

For our soup fans out there, you have to try this simple, flavor-packed vegan zucchini and watercress soup from @theblendergirl. It's easy to make and tastes. 🙌🏼
2 tablespoons extra-virgin olive oil, plus more to serve
2 cups (300g) diced yellow onion
1 cup diced celery
1 teaspoon Celtic sea salt, plus more to taste
4 medium zucchinis, diced (7 cups)
4 cups (960ml) vegetable broth
1/4 cup almond butter
1/4 teaspoon freshly ground pepper, plus more to taste
2 cups (100g) watercress, stems removed and chopped
2 teaspoons fresh lemon juice, plus more to serve
Extra-virgin olive oil, to serve
In a large saucepan over medium heat, warm the oil and saute the onion and celery with 1/4 teaspoon of the salt for about 5 minutes, until translucent. Add the zucchini, 1/4 teaspoon salt, and saute for a further 3 minutes.
Add the vegetable broth and the remaining 1/2 teaspoon salt and stir in the almond butter until well combined. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, until the zucchini is tender. Add the watercress and simmer for another 3 minutes, then turn off the heat and allow the soup to cool slightly. Stir in the lemon juice.
Pour the soup into your blender in batches and puree on high for 30-60 seconds, until smooth and creamy. For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend. Return the soup to the saucepan, season to taste and warm it over low heat.
To serve, ladle the soup into bowls and drizzle with olive oil. Pass lemon juice at the table.

Wanna get your mitts on a #farmsalad this size? Email events@sweetcheeksq.com and book your holiday party and all that leafy green @watercresslife goodness can be yours!! #watercresslife #salad #cheesemountain #brusselsprouts #slimliving #notenoughhashtags #shockandawe #awesomepower #ofgreens #jollygreengiant #bigolesalad

Take a break from #CyberMonday and whip up this quick, easy and delicious Spiced Butternut Squash Watercress Salad from @nidhinikhil. Don't have butternut squash? No problem, sub in with the leftover veggies you have on hand. Here's what you'll need:
4 cups cubed (1/2 inch/1 cm) seeded peeled butternut squashes (about half squash)
4 tablespoons extra-virgin olive oil
1/4 teaspoon ground chipotle pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper or to taste
3 tablespoons lime juice
1/2 tablespoon apple cider vinegar
1 can chickpea drained and rinsed
1/4 cup finely chopped red onion
2 cups coarsely torn watercress leaves
In a baking sheet, toss together butternut squash, 1 tbsp of the oil, cumin, chipotle pepper, coriander and pinch each of the salt and pepper. Roast in 425 F (220 C) oven until golden, about 15 minutes. Let cool slightly, about 5 minutes.
In the mean time, in a bowl, whisk together lime juice, mustard and remaining oil, salt and pepper. Stir in chickpeas and red onion. Layer with watercress; top with squash.
Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes.
Toss before serving.

Add some color to your table this #Thanksgiving with this vegan warm cumin roasted carrot, red onion and lentil salad. Adding the healthiest leafy green 🌱 gives the salad a crisp, peppery flavor that EVERYONE will love. YUM! 😍
For the salad:
4 carrots
2 tins of green lentils
2 teaspoons of fennel seeds
2 teaspoons of cumin seeds
70g of watercress
2 red onions
20g of coriander
Olive oil
50g of pine nuts
For the cashew cheese:
150g of cashew nuts
1 lemon, juiced
1 tablespoon of nutritional yeast
Salt and pepper
5 tablespoons of water
Pre-heat oven to 180C (fan). Peel the carrots and slice them on the diagonal. Peel the onions and roughly chop them into sixths. Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.
Heat a pan and dry fry the pine nuts for a few minutes until starting to brown, then leave these aside to cool.
To make the cashew cheese, simply blend all the ingredients in a high speed blender until totally smooth.
When the vegetables are cooked, drain and rinse the lentils then add them to a pan over a gentle heat to warm through slightly. Stir in the carrots and onion and along with the seeds and oil from the bottom of the pan. Roughly chop the coriander and stir this through the lentils, then season generously with salt and pepper. Remove the pan from the heat, stir through the watercress and plate up the salad, sprinkling with pine nuts and some generous dollops of cashew cheese before serving. Enjoy!

Who's excited for #Thanksgiving?! These creamy mashed potatoes mixed with peppery #watercress are simple, healthy and perfect for the family (or friend fam) table. For our vegan friends, sub in your favorite dairy-free options for some seriously delicious taters.
1.5 lb floury potatoes cut into chunks
.5 cup milk
1 oz butter
6 oz bag watercress
Cook the potatoes in a large pan of salted water for 15 minutes or until tender. Drain well, then return to the pan to steam-dry for a few minutes before mashing.
Push the potatoes to one side and add the milk and butter to the other side of the pan. Heat gently until the butter melts, then stir into the potatoes with the watercress and some seasoning.

Redefine the traditional green bean casserole with this vegan-friendly pea, green bean, barley and watercress salad. It's the perfect dish for the #Friendsgiving menu this year!
100g (3 1/2oz) barley
200g (7oz) frozen broad beans
200g (7oz) green beans, trimmed
100g (3 1/2oz) fresh or frozen peas
100g (3 1/2oz) watercress, large stems removed
For the dressing:
2 tbsp white balsamic or white wine vinegar
4 tbsp extra-virgin olive oil
1 tsp Dijon mustard
Small handful fresh mint, leaves picked and any large leaves torn

Want a new, flavor-packed supergreen for your morning smoothies? Add watercress and get even more nutrients to kick-start your day. Thanks @Dr_Oz and @MingTsai for this healthy pineapple 🍍watercress 🌱 smoothie - YUM!
1 cup diced pineapple, chilled or frozen
1 tbsp minced ginger
1 banana, diced, frozen
2 cups unsweetened almond milk, cold
1 cup packed watercress
1 cup plain Greek yogurt, cold
Place all ingredients in a blender and puree until smooth. Enjoy!

What's one of our all-time faves? Fried rice, hands down. Dress it up with the healthiest leafy green, #watercress 🌱, and ginger for a fragrant and delicious take on this traditional Asian dish. 🙌🏽
1 egg
2 tablespoons toasted sesame oil, divided
1 cup sliced scallions
1 tablespoon minced fresh ginger
1 cup frozen peas, thawed
1 cup shredded carrots
2 cups cooked white rice
3 tablespoons soy sauce
2 cups packed watercress bunches, stems trimmed
1 tablespoon toasted sesame seeds
In a small bowl, lightly beat egg. In a large non-stick skillet over medium-high heat, cook egg until cooked through; set aside.
In the same skillet, heat 1 tablespoon of the toasted sesame oil and cook scallions and ginger, stirring until fragrant, about 2 minutes. Stir in peas and carrots and cook until tender and heated through, about 3 minutes.
Add cooked rice, soy sauce and remaining sesame oil, stirring until heated through. Remove from heat and stir in watercress. Garnish with sesame seeds.

Did you know eating #watercress can help fight cancer? It's one of the healthiest leafy greens out there, so do yourself a favor and eat more watercress! 🌱

With its peppery flavor and bright green color, #watercress adds a perfect, healthy 👊🏼 to this creamy guacamole. Try it with chips, a protien and all of your favorite toppings for #NationalNachosDay!
4 1/2oz frozen peas
1 tbsp sunflower or vegetable oil, plus extra for greasing
2 beetroot, very finely sliced
1 sweet potato, very finely sliced
1 parsnip, very finely sliced
1 ripe avocado
1/2 bag of watercress
1 spring onion, roughly chopped
1 lemon, juiced
1 tbsp pumpkin seeds
Blanch the peas in a pan of boiling water for 3-4 minutes, until cooked. Set aside until cool.
Heat the oven to 400°F and brush 1-2 baking trays with a little oil. Toss the finely sliced veg with 1 tbsp oil. Spread out on the oiled trays and bake for 10 minutes. Turn the vegetables and bake for 5-10 minutes, until crisp. Cool on wire racks.
For the guacamole, put the avocado, watercress, spring onion, most of the lemon juice and some seasoning in a food processor. Blitz until smooth.
Drain the peas, then add to the food processor and pulse to roughly chop. Taste and add a splash more lemon juice if needed, then transfer to a bowl. Garnish with the pumpkin seeds. Serve with the crisps.

Looking for something out of the ordinary for #NationalSandwichDay? 🥙 Try this tempeh vegan club sandwich from @loveandlemons. This combination of smoky tempeh, sun-dried tomato spread and peppery watercress is full of nutrients and flavor.
8 slices of eureka!® Sweet Baby Grains Multigrain Bread
Several handfuls of watercress
3 tomatoes, thinly sliced
1 small cucumber, thinly sliced
2 small avocados, thinly sliced
Smoky marinated tempeh
1 (8-ounce) package tempeh, sliced into about 15 slices
¼ cup tamari
2 tablespoons extra-virgin olive oil
2 tablespoon rice vinegar
2 tablespoon maple syrup
½ teaspoon ground cumin
½ teaspoon smoked paprika
Freshly ground black pepper
White bean and sun-dried tomato sandwich spreads
1 (15-ounce) can white beans
2 tablespoons extra-virgin olive oil
Juice of 1 medium lemon
2 garlic cloves
¼ teaspoon salt
Freshly ground black pepper
3 to 4 sun-dried tomatoes
Make the tempeh marinade. In a small bowl, whisk together the tamari, olive oil, rice vinegar, maple syrup, cumin, paprika and several grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on top. Gently flip the tempeh pieces to make sure all sides are coated with the marinade. Marinate in the fridge for at least 30 minutes.
Make the sandwich spreads. In a blender or small food processor, make the white bean spread by pureeing the white beans, olive oil, lemon juice, garlic, salt and pepper. Blend until smooth, adding 1 to 2 tablespoons of water if necessary to blend. Set aside half of the puree. Make the sun-dried tomato spread by adding the sun-dried tomatoes. Blend again, adding 1 to 2 tablespoons of water if necessary to blend. Chill the spreads until ready to use. Alternatively, just make 1 spread by pureeing everything at once, including or omitting the sun-dried tomatoes, as desired. Chill until ready to use.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Remove the tempeh from the fridge and place the strips on the baking sheet, reserving the remaining marinade. Bake for 20 minutes. Remove from the oven and drizzle the remaining marinade onto the tempeh slices.

Come get your greens! Don't think about the candy from yesterday, focus on the delicious farm salad you'll be eating today. Chock full of @watercresslife watercress, brussels, grapes and parm, it will get your blood pumpin'!! #sweetcheeksq #watercresslife #wonderfulwatercress #leafygreens #lightlunch #saladbowl #farmsalad #bostonian #fenwaydining

Watercress is a versatile green. It adds a bold flavor to any dish and can be used during any season. Here's a fan favorite for all of the fall festivities: Fig, melon and mozzarella salad.
4 fresh figs
1/2 small cantaloupe
1/2 avocado
3 oz fresh mozzarella balls
1/2 cup watercress
2 tbsp mesquite smoked almonds
2 tsp white balsamic
1 tsp olive oil
Slice the fresh figs in half.
Using a melon baller, ball melon from half of a small cantaloupe.
Cube half an avocado
Finely chop 2 tablespoons of mesquite smoked almonds
Assemble the salad by arranging the first 5 ingredients in a shallow dish. Sprinkle the almonds on top of the salad.
In a small bowl, mix together the vinegar and oil. Lightly dress the salad with this mixture.

Adding peppery watercress to this delicious, warm buttery puff pastry = 🙌🏼🌱. This recipe from @littleredkitchen is perfect for any gathering.. or just for you 😝. INGREDIENTS
1 large sweet or vidalia onion
4 cups fresh watercress
4 ounces garlic and herb goat cheese, softened
4 springs fresh thyme
Kosher salt and black pepper
1 sheet thawed puff pastry
1 egg + 1 tablespoon water for egg wash

Remove the outer layer from the onion, cut the ends and thinly slice. In a cast iron or non-stick pan over medium heat drizzle 1 tablespoon of avocado oil and cook the onions for 6-8 minutes or until they begin to soften and start to take on just a little bit of color. Reduce the heat to medium-low and continue to cook, stirring often for 45 minutes to 1 hour or until the onions are caramelized and a nice medium golden brown color. Onions can be caramelized in advance and refrigerated for 3-4 days or frozen for up to 3 months. If preparing in advance warm up in a saute pan before wilting the watercress.
Once the onions have been caramelized add the watercress and wilt down for 1-2 minutes, season to taste with salt and pepper. Set aside to cool.
Heat your oven to 400 degrees F and line a rimmed baking sheet with parchment paper or a silpat.
Place the thawed but chilled puff pastry on a lightly floured surface and roll out slightly. Using a 3 inch cookie cutter, cut out 4 rounds. Reserve scrapes for another use.
Spread 1 ounce of goat cheese on top of each round, leaving ¼ of ½ inch of space around the edges. Divide the filling between the 4 rounds, top each with a sprig of thyme and then use the egg wash to brush the edges of the puff pastry.
Bake for 20-25 minutes or until the pastry has puffed and is a golden brown color. Remove the sprig of thyme and top each pastry with the remaining cup of watercress.
Serve warm or at room temperature.

This easy-to-make, colorful and flavor-packed lunch or dinner: Mediterranean watercress bowls. #BowlGoals
For the herbed quinoa
1 1⁄2 cups cooked quinoa
1 tablespoon ghee
1/2 teaspoon of salt
1/4 teaspoon black pepper
2 tablespoons flat leaf parsley, chopped 2 tablespoon mint, chopped
1/2 teaspoon of cumin
For the salad:
1/2 of a cucumber, peeled and thinly sliced
1 tablespoons white vinegar
2 teaspoons of lemon juice
Zest of half of a lemon
(one additional teaspoon for garnish if desired)
1/2 of a red pepper, diced 1 tablespoon olive oil
pinch of salt
1 cup of watercress, stems attached 1 teaspoon of olive oil
1/4 cup of green olives, sliced
1/4 cup of red onion, thinly sliced
Add herbed quinoa ingredients to a large bowl, stir until well combined, split evenly and add to two serving bowls.
Add cucumber ingredients in a medium bowl, stir until well combined, split cucumber mix evenly atop both bowls of quinoa.

Happy #NationalPastaDay to all of our carb-loving friends. What are you cooking up to celebrate? 🍝 Here's one of our favorites:
1 pound package spaghetti
1 bunch asparagus, cut into 1-inch pieces
1/4 cup butter or margarine
2 tablespoons olive oil
2 shallots, thinly sliced
1/4 cup miso paste
2 bunches watercress, large stems removed
6 - 8 fresh basil leaves
Prepare pasta according to package directions for al dente in a large pot of boiling water.
With 2 minutes remaining in the cooking time, add asparagus. Reserve 1/2 cup pasta water before draining.
Drain when pasta has reached al dente.
In a large skillet, melt butter and olive oil over medium-high heat. Add shallots and sauté, stirring frequently, until softened – about 5 minutes.
Add miso and 1/4 cup pasta water, stirring until incorporated into sauce is smooth.
Add watercress, pasta and asparagus to skillet and toss until coated. Add remaining pasta water as needed to thin sauce (optional).
Stir in fresh basil before serving.

Mouth-watering roast beef and angel hair slaw create this delicious roast beef sandwich that's perfect for game day.
1 cup packaged angel hair slaw 1 cup chopped trimmed watercress 1/3 cup thinly sliced green onions 2 tablespoons minced fresh tarragon 3 tablespoons canola mayonnaise 1/4 teaspoon black pepper 1 (8-ounce) French bread baguette 4 teaspoons butter, softened 8 ounces lower-sodium, thinly sliced deli roast beef (such as Boar's Head) 8 (1/4-inch-thick) slices tomato
Step 1
Combine first 6 ingredients.
Step 2
Cut baguette crosswise into 4 pieces. Cut each piece in half horizontally using a serrated knife. Spread 1 teaspoon butter on each bottom half of baguette. Divide roast beef evenly over bottom halves of baguette. Arrange about 1 cup slaw mixture and 2 tomato slices over each sandwich; top with top halves of baguette.

NEW CIABATTA // whipped ricotta, figs, togarashi honey, sunflower seeds 💥

For #ThrowbackThursday, we couldn’t help sharing some shots from our memorable dinner with our friend, @mingtsai 🌱. Thanks to all who joined to make it a bunch of fun 🙌🏼. You’d be surprised what you can do with the planet's healthiest green. And yes, that is a watercress cocktail! #watercresslife

Talk about the perfect bite-size snack for fall parties or tailgates! Try these watercress, goat cheese and carmalized onion crostinis at the next party:
24 French baguette slices (1/4 inch thick)
3 tablespoons melted butter
4 cloves garlic, halved lengthwise
2 tablespoons butter
1 onion, roughly chopped
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fig jam
4 ounces goat cheese
2 cups watercress leaves, finely chopped
3 tablespoons balsamic glaze
Preheat oven to 375°F. Brush bread slices with melted butter and rub with cut sides of garlic cloves. Arrange on a baking sheet and bake until crisp and toasted, 8-10 minutes, turning once. Remove from oven and rub with garlic cloves again. Set aside.
Meanwhile, in large non-stick skillet over medium heat, melt two tablespoons butter. Add onions, sugar, salt and pepper and cook until onions are golden and caramelized, 25-30 minutes, stirring occasionally. Cool slightly.
Top toast slices with fig jam, cheese, onion and watercress. Drizzle with balsamic glaze.

Noodles are like watercress, simple to cook and can be added to any dish. Happy #NationalNoodleDay! Be inspired by this Cantonese chow fun stir fry with tofu and watercress. Here's what you'll need:
6 ounces medium firm tofu drained
6 ounces dry flat rice noodles
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 tablespoon ginger peeled and sliced into thin sticks
1 medium onion peeled, cut in half and sliced into thin half moons
1 tablespoon garlic minced
6 ounces watercress roughly chopped
ground white peppper
For the sauce:
1 tablespoon vegetable broth or water
1/4 cup soy sauce
2 teaspoons Shaoxing wine
2 teaspoons chinkiang vinegar or rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
Wrap tofu in paper towel and repeat this step a few times (I do it 2-3 times) to removed excess water. Slice tofu into bite size cubes and transfer to a Ziploc bag or Tupperware container.
In a small bowl, whisk all the ingredients for the sauce and add half of the sauce to the tofu. Set the other half of the sauce aside.
Seal the bag and lightly massage the tofu cubes until they are evenly coated. Marinate for 20-30 minutes.
Meanwhile, bring a pot of water to boil and add your noodles. Turn the heat off and cover for a few minutes, until the noodle are tender but still yielding a little crunch in the center. If you have instructions on the package, follow those. Drain, add sesame oil and lightly toss. This step is to prevent the noodles from getting sticky. Set aside.
In a large pan or wok over high heat, add vegetable oil and when the oil is hot, add ginger and onions and stir fry for 3-4 minutes, until onions are translucent.
Add garlic and watercress and cook for 2 minutes, until wilted.
Add noodles and sauce and toss well until noodles are evenly coated.
Add tofu and gently toss, careful not to scramble the cubes.
Turn the heat off, transfer to a plate and top with scallions and a little ground white pepper.

Try a new recipe this #NationalPizzaMonth with this watercress pesto pizza with blue cheese and balsamic glaze from @umamigirl.
2 ounces (two packed cups) watercress leaves and tender stems, divided
1 ounce (one packed cup ) baby spinach
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 medium garlic cloves, roughly chopped
2 tablespoons grated Pecorino Romano cheese
1/4 teaspoon salt
1/2 cup chopped walnuts, divided
1 multigrain pizza dough ball (about 22 ounces)
1/2 pound fresh mozzarella, thinly sliced
2 ounces gorgonzola dolce or other mild, creamy blue cheese, crumbled
Balsamic glaze
Preheat oven to 500°F with a pizza stone, upside down-sheet pan or 12-inch cast iron skillet on a rack in the center.
To make the pesto, fit a food processor with the blade. Place half the watercress in the bowl along with the spinach, olive oil, lemon juice, garlic, pecorino, salt and half the walnuts. Pulse until finely minced and well combined, stopping to scrape down the sides once or twice.
Divide the dough into two equal portions and stretch each into a 12-inch circle. If you like, place each prepared dough round on a piece of parchment paper to make it easier to slide in and out of the oven.
Spread half the pesto onto each piece of dough and top with the mozzarella. Bake for about 10 minutes, until browned and bubbly. Sprinkle with the remaining walnuts and the blue cheese and return to the oven for one minute more.
Drizzle pizzas with balsamic glaze and top with remaining watercress. Cut into slices and serve right away.

Need a delicious side for your football tailgate? A classic potato salad with bacon, plus an added surprise of nutrient-packed watercress, brings a freshness to this traditional creamy dish. This salad is a sure winner for any gathering!
1 pound red skinned potatoes, quartered
1/2 cup watercress mayonnaise
2 scallions, sliced diagonally
2 slices crisp-cooked bacon, crumbled
In a large pot of cold water over high heat, boil potatoes for 15 minutes or until tender; drain. Let potatoes cool, about 15 minutes.
In a large bowl, combine warm potatoes, watercress mayonnaise, scallions and bacon; toss until evenly coated.

Need a few more #whole30 recipes? Try this Garlic Salmon with Watercress recipe from @thealmondeater! Here's what you'll need for this healthy meal:
For the salmon:
2 salmon filets
2 tbsp olive oil
1 garlic clove, minced
¼ tsp thyme Coupons
Pinch of parsley
Salt and pepper
For the salad:
2 slices of bacon, chopped
1 tbsp olive oil
¼ cup leeks
½ tsp thyme
2 bunches watercress
Preheat oven to 375°.
Line a baking sheet with foil, making sure there's extra foil hanging off the sides and place the salmon skin side down on the foil.
Combine the salmon marinade ingredients (olive oil, garlic, thyme, parsley, salt, and pepper) in a small bowl and stir.
Brush marinade onto the salmon, making sure salmon is coated. Fold up the foil so that it covers the salmon; you want the salmon to be covered with the foil.
Place salmon in the oven and bake for 20-30 minutes or until salmon is cooked through. Then, turn broiler on and broil salmon for 2-3 minutes.
While salmon is cooking, make the salad.
Heat olive oil in a large skillet and add bacon, leeks and thyme. Cook on medium-high heat for 5 minutes or so or until bacon is cooked.
Add watercress to the skillet and stir until everything is combined and watercress is cooked.
Transfer salad to plates and place salmon on top.

Late summer Cobb and farm Salad... both delicious, both nutritious, both have a lot of @watercresslife watercress to keep you feelin' good! #watercresslife #sweetcheeksbbq #sweetcheeksq #womanlaughingalonewithsalad #leafygreen #freshasf #saladisgood

Want to add ever more color, nutrients and flavor to your favorite dishes? Here's a 3 Beet Watercress Tart from @littlerustedladle:
1 sheet Puff pastry, thawed
1 lg. Egg white, beaten
2 tsps. Sesame seeds
4 ozs. Goat cheese, softened
4 ozs. Cream cheese, softened
Salt & pepper, to taste
2 tbsp. Fresh dill, chopped
1 whole Small chioggia beet, thinly sliced, optional
3 whole Small pink beets, roasted, halved
4 whole Small red beets, boiled until tender, peeled & sliced
2 whole Small yellow beets, roasted, halved
½ cup Watercress, washed
¼ cup Microgreens, optional
1 tbsp. Pumpkin seeds, roasted, optional
For Tart Shell Pre-heat oven to 425 degrees. Unfold puff pastry onto a parchment lined baking sheet. Cut ½” wide strips from all 4 sides of puff pastry and set aside. Brush remaining sheet of dough with egg white. Place reserved strips of puff pastry along edges on top of pastry sheet, creating a border. Press to seal. Brush edges of pastry with egg white. Using a fork, poke center area of puff pastry all over to prevent pastry from rising too much. Sprinkle sesame seeds along edges. Bake for 20-25 minutes or until golden brown. Remove from oven and let cool completely.
For Cheese Spread In a medium size bowl, combine goat cheese and cream cheese. Season to taste with salt and pepper.
To Assemble Tart, Spread mixture over cooled puff pastry. Sprinkle dill over cheese mixture. Place beet slices, watercress and micro greens evenly over cheese. Sprinkle with pumpkin seeds if desired. Cut into squares and serve.

What's on tap for dinner this week? Try this watercress and chickpea burger from @thegourmetRD! Here's what you'll need:
2 Tbsp. olive oil, divided
1 small onion, finely diced
2 cups watercress, roughly chopped
3 cloves garlic, minced
2 (15 oz.) cans chickpeas, drained and rinsed
1/2 cup Panko breadcrumbs
2 large eggs
Zest and juice of 1 small lemon (about 2-3 Tbsp.)
1 Tbsp. chopped fresh chives
1 tsp. coarse salt
1/2 tsp. ground black pepper
Spicy Garlic Aioli
1/4 cup plain Greek yogurt
2 Tbsp. mayonnaise
1 Tbsp. chili garlic sauce
2 cloves garlic, minced
Coarse salt and ground black pepper, to taste
To Assemble Burgers
4 whole grain buns, toasted
Sliced avocado, sliced tomato & watercress, for topping
Heat 1 tablespoon olive oil in a cast iron skillet or large non-stick skillet to medium heat. Add onion and saute 3-4 minutes, until soft. Stir in watercress and garlic and saute 1-2 minutes, until watercress is wilted and garlic is fragrant.
Transfer onion and watercress mixture into the bowl of a food processor. Add chickpeas, breadcrumbs, eggs, lemon, chives, salt and pepper. Process until a smooth paste forms. Remove blade from food processor, then form 4 equal-sized patties. Place on a plate, cover with plastic wrap, and refrigerate at least 1 hour.
To make the aioli, whisk together yogurt, mayo, chili garlic sauce, garlic and a pinch of salt and pepper in a glass bowl. Fit it with a lid and refrigerate.
To cook burgers, heat remaining tablespoon of olive oil in the same skillet to medium-high heat. Place burgers in the hot oil and cook 4-5 minutes on each side, until each side has a crispy brown crust.
Serve burgers on whole grain bun with avocado, tomato, watercress and aioli.

Late summer Cobb. Big. Local fruit and veg, resting on a bed of delicious @watercresslife watercress. If you eat this salad, the biscuit doesn't count. #watercresslife #sweetcheeksbbq #sweetcheeksq #fresh #farmtotable #saladfingers

With fall right around the corner, it's time to start thinking about your favorite soup recipes. Here's one of our favorites, Creamless Watercress Soup with Honey Apple Salsa:
2 large onions, cut into ½-inch dice
8 cloves garlic, sliced
1 quart low sodium chicken stock
2 pounds watercress, 1 inch cut on stems, separated from leaves
1 stick (1/4 pound butter) cut into 1/2 inch pieces
1 favorite local apple, peeled, 1/4 inch dice
1 teaspoon local honey
Juice of one lime
Grapeseed oil to cook
Kosher salt and freshly ground black pepper to taste
Sauté onions and garlic in grapeseed oil until fragrant, about 4 minutes. Add chicken stock and season really well with kosher salt and freshly ground black pepper to taste.
Bring to a boil. Once liquid is boiling, add watercress stems and allow to soften, 3-4 minutes. Then add leaves and cook for 2-3 minutes.
Puree soup in a blender in batches, adding butter slowly with blender running. Season with kosher salt and freshly ground black pepper and check for flavor.
Meanwhile, mix apples, honey and juice of lime, and season with kosher salt and freshly ground black pepper to taste.
Warm soup bowls in hot water. Plate hot soup with scattered salsa, enjoy.

Whether you're celebrating with friends and family, or cooking up a delicious meal for yourself, you must try this Chiles en Nogada recipe this Mexican Independence Day! Add a new twist by adding #watercress as a flavorful garnish. Tap the recipe in bio.

Hurry to whip up that last summer BLT. How about one with easy homemade watercress mayo which adds nutrients and extra flavor? Maybe even toss the lettuce, just saying.
1 cup mayonnaise
2 cups packed watercress leaves
1 teaspoon lemon zest
In blender or food processor, puree mayonnaise, watercress and lemon zest until smooth.

This vegan-friendly chickpea and watercress hummus is the perfect side your @NFL party this Sunday. Here's what you'll need:
1 can chickpeas, drained
1⁄2 cup packed watercress
2 cloves garlic
1⁄3 cup tahini
2 lemons, just the juice
salt, to taste
2 to 4 tablespoons water
Place chickpeas, watercress, garlic, and tahini in a food processor and process until you have a coarse mixture.
Add lemon juice and water and process until smooth.
Season with salt and add more lemon juice if you want. (If it feels too dry just add a little more water and blend.)

The late summer cobb salad has landed!!! roasted red beets and sweet potatoes, grilled corn, heirloom cherry tomatoes, maple pepitas- all on a bed of @watercresslife nutrient packed watercress- OH YEAH!!!! But don't worry- this salad is #eggfree and #dairyfree for those of you who need to be safe! #sweetcheeksbbq #sweetcheeksq #summersalads #cobbsalad #newmenuitem #fallflavors #beetsme #watercresslife #watercresssalad #watercressiswonderful #eatyourgreens

Why eat just cheese pizza when you can add some delicious, peppery watercress and tomatoes. Try this Margherita Pizza With Fresh Watercress Salad from @thebakingfairy this #nationalcheesepizzaday.
Pizza Dough
2 cups all-purpose flour (+ more for working dough)
1 tsp salt
1 packet instant yeast (2¼ tsp)
2 tbsp olive oil
1 cup lukewarm water
1/2 tsp sugar or honey
1/2cup tomato sauce
1 cup fresh mozzarella cheese
1 cup cherry tomatoes, halved (I like the colorful heirloom tomatoes!)
1 tsp olive oil
salt & pepper to taste
1 bunch fresh Watercress
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp garlic powder
salt & pepper to taste
1/4 cup fresh Parmesan shavings
Tap the link in the bio for the full recipe.

Farm Salad is one of our most popular sides- and for good reason! We use the freshest of the fresh- sprouts, @watercresslife watercress, candied hazelnuts, and LOTS of parm. #watercresslife #sweetcheeksbbq #sweetcheeksq #bostonbbq #watercresssalad #cress #saladfingers #womanlaughingalonewithsalad #brisket #lurkingintheshadows #saladgoals #eatyourgreens

Watercress - one of our favourites and packed with more nutrients than Kale! Although a semi-aquatic plant, we grow it easily in potting mix amended with home-made compost. Wide, shallow trays are ideal for its shallow roots and prostrate growing habit. Here, we are using an aluminium roasting tray :). Placed high on a ledge makes it easy to pick without bending and also keeps it away from slugs and snails.
Crisp and crunchy when fresh and with a slight bitter taste somewhat similar to rockets or narturtiums, it is ideal for sandwhiches, wraps, broths etc. Here, we are having them wth chicken and sweet chilli wraps - yummy.
A cool season plant, it bolts with small white flowers in summer, produces tiny seeds and are self-seeding. Most all, it is the quintessential "cut and come again" plant. All you need is a tray or two and you will have lots to go around.
#watercress #watercresslife #watercresssalad

Looking for a tangy, delicious dip that pairs well with vegetables and chips for a #LaborDay picnic? Try this herb yogurt dip made with watercress, nature’s true super food, that’s packed with flavor. #LaborDay
1 cup plain Greek yogurt
1 cup packed watercress leaves
1/4 cup assorted coarsely chopped herbs, such as basil, parsley, dill, chives
1/3 cup grated parmesan cheese
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
In a blender, puree yogurt, watercress leaves, assorted herbs, parmesan, lemon juice, lemon zest and salt.
Transfer to a bowl, garnish with watercress sprigs and serve with your favorite crudité.

Need the perfect garnish for your Labor Day lobster roll? We have one word for you: Watercress. 👏🏼 @MarthaStewart knows what we're talking about.

2 whole lobsters (1 3/4 pounds each)
1/2 teaspoon fennel seeds
1 ripe Hass avocado
3 tablespoons fresh lemon juice (from 2 lemons)
2 scallions, thinly sliced on the bias
Coarse salt and freshly ground pepper
4 slices rustic Italian bread, grilled or toasted
2 cups watercress
2 teaspoons extra-virgin olive oil
Garnish: finely grated lemon zest

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer to ice-water bath using tongs. Let stand for 10 minutes to cool.
Crack lobster claws, knuckles and tails, and remove meat. Chop meat into chunks.
Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind. Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth.
Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top, and sprinkle with remaining scallions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.

Time for a lazy Sunday morning!! Grab that book you've been meaning to finish and come sit up at the bar with some delish #streetcorn to snack on! We grill up corn and toss it in a @watercresslife 'cress aioli with lots of cotija cheese to get it just right. #sweetcheeksbbq #sweetcheeksq #lazysunday #easlikesundaymorning #watercresslife #wonderfulwatercress #cress #sundayvibes #cornypost #readingrainbow #🤓

Need an easy, delicious side for your end-of-summer barbeque? This Watercress and Walnut Pesto Pasta Salad from @DonnaHayMagazine will leave mouths watering. Here's what you'll need:

400 grams large spiral pasta
½ cup pitted sicilian olives
½ cup walnuts
½ cup finely grated pecorino
1 cup mint leaves
5 cups watercress sprigs
¾ cup extra virgin olive oil
¼ cup lemon juice
1 teaspoon sea salt flakes
creacked black pepper

Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Rinse under cold water and drain well. Set aside.
Place the olives, walnuts, pecorino, mint and 4 cups (60 grams) of the watercress in a food processor and process until finely chopped.
Add the oil, lemon juice, salt and pepper, and process until just combined.
Place the pasta and watercress pesto in a large bowl and mix well to combine.
Top with the remaining watercress to serve. Serves 4

Farm Salad!!! We use roasted Brussels sprout hearts, wonderful @watercresslife 'cress, parm, and candied hazelnuts to make our delicious farm salad... with lots of love added in for good measure, of course!!! #watercresslife #wonderfulwatercress #sweetcheeksbbq #sweetcheeksq #farmsalad #eatyourveggies #vegetarianrecipes #parmesean #leanmeanmachine #watercresssalad

👍🏼👍🏼 @Refinery29 - This healthy, layered salad jar packed with watercress will definitely have your coworkers checking out your lunch.

1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/2 cup green beans
1/4 small red onion, sliced
1/2 avocado, peeled, stoned and cubed
1/2 pear, finely sliced
1 teaspoon lemon juice
3 teaspoons pomegranate seeds
1 generous cup cooked freekeh
Small handful of Parmesan shavings
4 tablespoons walnuts, halved
Small handful of watercress
Small handful of rocket (arugula)
Salt and freshly ground black pepper

1. Dressing: Pour the balsamic and olive oil into the bottom of the jar and swirl to combine, then sprinkle in the seasoning.
2. Hard vegetables: Blanch the green beans by bringing a small pot of salted water to the boil and cooking for 2 minutes or until bright green, then immediately remove and shock in ice cold water (this can be done the night before). Add the green beans and onion to the jar.
3. Soft fruit: Add the avocado and pear, with lemon juice on top to prevent both going brown. Then add the pomegranate seeds.
4. Grains: Spoon in the freekeh.
5. Protein: Sprinkle over the Parmesan.
6. Crunch: Add the walnuts.
7. Leafy greens: Pack in the watercress and rocket.
8. Seal: Tighten the lid, and store in the fridge. Tip into a bowl to serve.

Sweet, sweet summertime bites: smoked onion ciabatta with whipped ricotta, shaved peaches, togarashi honey & sunflower seeds. // 📷: @btmenu

A tip for #NationalSandwichMonth - try adding watercress to your sandwiches for that unique peppery taste. Trust us, you won't go back, especially not with this Goat Cheese and Watercress Sandwich. Via @watercresslife #Watercresslife
4 ounces goat cheese
1 cup sliced roasted red peppers
8 small, thin slices pumpernickel bread
16 watercress sprigs
4 teaspoons butter
Cooking spray DIRECTIONS
Divide cheese and red peppers equally among 4 bread slices. Top with watercress and cover with remaining bread slices. Spread outside of each bread slice lightly with butter.
Coat a large nonstick skillet with cooking spray and heat to medium-high. Add sandwiches to skillet. Grill each side for about 3 minutes, or until toasted. Serve warm.

Yo check out the new rockfish set at @thesaltline
Super fresh seared Maryland rockfish with local yellow corn pudding, mustard greens, Tasso ham, sour corn salad and Old Bay smashed potatoes with brown butter
#dcdining #localsustainableseafood #docktodish #straightouttathechesapeakebay #oldbay #killercorn #watercresslife

Every day is a good day for a pizza. Try this watercress white pizza from @healthfullyeverafter!
1 pound frozen ball of pizza dough, thawed to room temperature
1/4 cup extra virgin olive oil
4 cloves garlic, minced
5 oz mozzarella, hand shredded
1/2 cup heaping, whole milk ricotta cheese
1 teaspoons red pepper flakes
1/4 cup sliced black olives
2 Tablespoons chopped flat-leaf parsley leaves
1 1/2 cups watercress leaves and stems
Preheat oven to 400 F.
Heat olive oil, add garlic and cook until lightly golden to infuse garlic flavor in olive oil.
Brush a pizza pan or rectangular baking pan with 1/2 tablespoon olive oil.
Using your hands, stretch pizza dough into a large round or rectangle. Form a crust lip on the outer edge. Pierce bottom of crust with a fork to stop dough from bubbling.
Brush garlic oil mixture over entire dough area. Bake 15 minutes or until the dough begins to brown.
Remove dough from oven.
Add shredded mozzarella in an even layer within the crust edge. Add red pepper flakes and dollops of ricotta cheese in rounded piles.
Bake an additional 10-15 minutes in the lower third of the oven until the crust is golden and the cheese is bubbly and begins to brown. Broil if desired.
Cool for 5 minutes. Add parsley, olives, watercress and a drizzle of additional olive oil. Slice into 6-8 pieces.

Get jiggly with it! 😎 Big ups to @watercresslife for hooking us up with this traditional green and letting us take it out for a contemporary spin. 📷 @wagtouicz
#dimsum #eeeeeats #eaterny #chinatown #saladdays #foodskills #foodphotography #fwx #chinesefood #chinesecuisine #nyceats #buzzfeedfood #f52grams #newyork #thrillist #nycgo #chineseamerican #munchies #pescatarian #salad #watercresslife

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