Stop by our produce department and pick up fresh cut produce which is cut daily and use them in one of these delicious recipes.

Butternut Noodles with Creamy Bacon Sauce

Calories: 356  Protein: 11g  Carbohydrate: 22g  Fiber: 3g  Fat: 27g  Sat Fat: 5g  Sodium:  590 mg

Active Time: 15 minutes
Total Time: 15 minutes

Serves: 4

Ingredients:

• 1, 1lb package spiralized butternut squash
• 2 tbsp olive oil, divided
• 2 cloves garlic, coarsely chopped
• Leaves from 3 sprigs fresh sage
• 1 cup raw cashews
• ¾ cups water hot water
• ½ tsp salt
• 8 oz bacon, diced
• 4 oz baby bella mushrooms, sliced

Directions:

1. Heat 1 tbsp oil in frying pan over medium heat
2. Add whole cloves garlic and sage to pan, cook until fragrant and the garlic starts to turn brown (about 3 minutes)
3. Add garlic and sage to blender along with cashews, water, and salt; puree until smooth
4. Add mushrooms and bacon to frying pan; cook until bacon is crispy and mushrooms brown (about 5 minutes)
5. In a separate pan, heat remaining 1 tbsp olive oil in pan over medium-high heat; add spiralized butternut squash and cook, stirring frequently, until noodles turn golden brown (about 8 minutes)
6. Plate butternut squash, drizzle with cashew sauce, and top with bacon and mushrooms; serve immediately.

Steak and Kale Soup

Active Time: 15 minutes
Total Time: 1 hour 10 minutes

Serves: 4

Nutrition Facts:

Ingredients:

• 1, 1 lb package kale soup mix*
• 3 tablespoons canola oil, divided
• 1 lb beef, cut into strips
• 3 tbsp flour
• 1 tsp salt
• ½ tsp pepper
• 2 bay leaves, whole
• 6 cups beef stock
• 1, 16 oz can whole kernel corn, drained
• 1, 6 oz can tomato paste
• ½ tsp dried oregano

*Ensure all kale, carrots, potatoes, and celery are cut into bite-sized chunks and onion is finely diced

Directions:

1. Mix flour, salt, and pepper in a bowl; toss steak in flour mixture to coat
2. Heat oil 1 tbsp oil in soup pot over medium-high heat
3. Add steak to pot and sprinkle any excess flour mixture over the top of the steak; sauté until steak is browned (about 5 minutes)
4. Add beef stock and bay leaves to pot and bring to low boil; turn pot to medium-low and simmer for 45 minutes, stirring occasionally
5. 10 minutes before beef is finished, heat remaining 2 tbsp oil in frying pan over medium-high heat; reserve kale but stir fry remaining vegetables 5 minutes
6. Add kale to pan and cook 2 more minutes
7. Pour vegetables into soup and cook until vegetables are soft (about 15 minutes)

Zoodles with Red Lentil Marinara

Active Time: 15 minutes
Total Time: 30 minutes

Serves: 4

Nutrition Facts:

Ingredients:

• 2, 1 lb packages zoodles
• 4 tbsp olive oil, divided
• 1 6 oz package chopped yellow onion
• ½ tbsp minced garlic
• 1, 28 oz can crushed tomatoes
• 1, 6 oz can tomato paste
• 2 cups vegetable stock
• 1 cup red lentils
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• 1 tbsp dried basil
• ½ tbsp. dried oregano
• 1 tsp salt
• ½ tsp pepper
• 2 bay leaves, whole
• Grated parmesan

Directions:

1. In a large pot or sauce pan, heat 2 tbsp olive oil over medium-high heat; add onion and garlic and cook until onion becomes translucent (about 5 minutes)
2. Add remaining ingredients to pot and stir to incorporate
3. Heat until sauce comes to a boil, then reduce heat to medium-low; simmer uncovered until lentils become tender and sauce thickens (about 25 minutes)
4. About 5 minutes before sauce finished, heat remaining 2 tbsp olive oil in large skillet over medium heat; add zoodles and toss until tender (about 3 minutes)
5. Plate zoodles and top with pasta sauce, sprinkling parmesan over sauce

Spiralized Yam Pad Thai

Active Time: 10 minutes
Total Time: 10 minutes

Serves: 4

Nutrition Facts:

Ingredients:

• 1, 1 lb package spiralized yams
• 1 tbsp peanut or canola oil
• 3 tbsp Pad Thai sauce
• 1 tbsp creamy peanut butter
• 1 cup peanuts, chopped

Directions:

1. Heat oil in large sauté pan over medium-high heat; add spiralized yams and cook, stirring frequently, until golden brown (about 8 minutes)
2. While yam noodles cook, toast peanuts in a separate frying pan over medium heat, stirring frequently, until peanuts turn slightly brown
3. Mix peanut butter and Pad Thai sauce until combined
4. Pour sauce on yam noodles and toss to coat
5. Plate and top with peanuts; serve immediately