Elevate your classic tuna Sandwich easily for a twist on a lunch favorite. Find our recommended additions below.
2 slices of your favorite bread
1 can Food Club Tuna
1/4 cup Food Club Mayonnaise
1 tbs. Lemon Juice
Salt & Pepper to taste
Handful of sprouts
Freshly cut tomato
Start toasting 2 slices of bread in the toaster or in a pan. In a medium bowl, mix tuna, mayo, lemon juice and salt and pepper. Once your toast has finished, layer tomato, tuna mixture and sprouts on top for the ultimate tuna sandwich.
Prepare homemade Hatch Chile sauce that you can add to enchiladas, marinade meats in and simply top your favorite tacos with.
10 Hatch Green Chiles, roasted, peeled and chopped
3 tbs. veggie oil
1 yellow onion, chopped finely
8 garlic cloves, minced
2 tsp. flour
2 cups vegetable stock
pinch of salt
In a large saute pan, heat vegetable oil over medium- high heat.
Add onions and salt, and sweat until soft. Add garlic and saute until fragrant.
Add flour and stir for 1 minute (be sure to not let the flour burn)
Once the flour has lumped to the onions and garlic and thickened, slowly add vegetable stock and continue to stir. Once fully added, add chopped chiles and bring to a simmer for 20 minutes until thickened.
Use immediately, store in the fridge for up to 5 days, or freeze for up to 6 months.
The perfect snack has finally been created- the Grilled Cheese dipper! To accomplish this delicious and dippable snack, you simply roll and grill your traditional grilled cheese. To make this snack even better, don’t forget the tomato soup for the perfect dipping combo.
1 loaf white bread
1 pkg. sliced cheddar cheese
1 can tomato soup
Lay two slices of white bread side-by-side on a flat surface and roll to 1/4 inch thick with a rolling pin. Lay a slice of a cheese on top and roll into a pin-wheel shape. If needed, slide a toothpick through each side to hold in place while you grill.
After rolling out the amount you need, heat a frying pan with 2 tbs. of butter over medium heat until butter is fully melted. Lay 3-5 rolled grilled cheese in the pan and rotate 90 degrees after browned and melty until you have grilled the entire roll.
To serve, heat tomato soup through and dip the cheesy grilled cheese dippers. Enjoy!
Produce doesn’t get much sweeter than this. Our seasonal produce picks below are oh-so flavorful and pack a nutritional punch to boot. Read on to find out why you’re going to want to include these fruits and vegetables in your next meal, snack, or bored doodle (yeah they’re that awesome!).
of the greenest and leafiest of the leafy greens, one leaf (it is a big leaf)
provides half your daily vitamin A, a quarter of your vitamin C, five times
your vitamin K, and is a good source of vitamin E, iron, magnesium, potassium,
and manganese. Swiss chard is so nutritious, we’re providing a dedicated social
media post this week to highlight how to use it. To get you by until then, try
replacing the greens in your next salad with Swiss chard. Just remove the
fibrous stem in the middle (save it to cook up later because it’s still very
nutritious) and wash, chop, and toss the remainder of the leaf as you would
yellow, orange, and red bell peppers…did you know they’re all from the same
plant? Yep, there is no red bell pepper plant or green bell pepper plant. Green
is just the unripe pepper and red is fully ripe, with yellow and orange at
intermediate stages. Since they’re not ripe, green peppers have an earthier and
slightly spicier flavor compared with red, orange, and yellow, which are
comparatively sweeter. Less time on the vine also means lower cost but also
fewer nutrients. Red peppers have eight times the vitamin A and twice the
vitamin C of green peppers. In fact, red peppers have as roughly the same
vitamin A content as a carrot and vitamin C as an orange.
Garlic has a more subtle approach to health than Swiss chard
or bell peppers (though its flavor is anything but). You won’t find a boast-worthy
amount of essential vitamins and minerals in garlic but you will find sulfur
(the reason for its pungent flavor and odor). While not essential nutrients,
the sulfur compounds in garlic (allicin being the most well-known) have been
associated with a host of benefits from cardiovascular health to improved
attractiveness (it’s true!). There are so many benefits from garlic we couldn’t
fit them all here so we’re dedicating an entire social post to this
vampire-killing vegetable later this week. Stay tuned!
to the sweeter fare. While transitioning from garlic to peaches may send your
mouth into a confused downward spiral, don’t pigeonhole this fruit. Peaches can
pair wonderfully with garlic as a savory chutney served over pork chops or even
marinated in a garlic marinade and grilled. Venture outside your cobbler and
pie comfort zone and experiment with this versatile fruit while it lasts. Why
eat peaches? Peaches contain a modest amount of vitamin A and C as well as
potassium but most importantly they’re a rich source of antioxidant flavonoid
which may help protect against cancer and cardiovascular disease as well as
support brain health. Plus, they’re soft, juicy, and delicious!
peaches, it’s the antioxidants that likely provide the most benefit, rather
than the vitamins and minerals. Apples are a good source of fiber and vitamin
C, but the health benefits of apples are attributed primarily to polyphenols. Benefits
of eating apples include a reduced risk of cancer (esophageal, lung, larynx,
and colorectal especially) as well as the cardio-protective and even cognitive
benefits (there’s promising evidence that apples might help reduce the risk of
neurodegenerative disorders like Alzheimer’s). Most of the polyphenols are in
the skin so include the skin and opt for the whole fruit (raw or cooked) rather
than juice (cloudy juice may still offer benefits, though less than the whole