Tag Archives: Fresh produce

Fresh cantaloupe

Fresh Produce Hacks

Fresh cantaloupe

Keeping produce as fresh as the day you got it proves to be a challenging task. Follow these 10 hacks to keep your produce the best and as fresh as it can be.

1- Freeze your produce
It’s important to keep only the produce you can consume during the week out or in the fridge. The rest can go in the freezer to enjoy later. With most fruits and veggies, it’s as simple as cutting and placing in freezer bags; however, for the fruits and veggies that require peeling (i.e. a banana) be sure to peel and cut so that it’s ready for a smoothie or stir fry.

2- Use vinegar
Vinegar is berries best friend. Use a couple of drops on your berries to make them last much longer than normal.

3- Store apples and onions together
Apples and onions that are stored together help both of them not sprout. This makes each of them edible for much longer.

4- Store onions in tights or panty hose
Keep your onions in cool, dry, and airy places, like panty hose, to keep them good for up to 8 months.

5- Put celery in water
Store celery in water, covered, and in the fridge to assure freshness and lock in the crunch.

6- Cover herbs in plastic
Herbs are similar to flower in the way that if you cover them with plastic and seal it, they will stay fresh for longer.

7- Wrap bottom of asparagus with wet paper towel
Keep your asparagus hydrated by wrapping a wet paper towel around the base and storing in room temperature. This doubles as a lovely kitchen decoration.

8- Store tomatoes based on ripeness
If you have perfectly ripe tomatoes that are ready to slice and eat, keep them on the counter. If you’re waiting for them to be a little bit more ripe, store them in the fridge.

9- Wrap top of bananas with plastic wrap
Keep bananas from going brown by wrapping the top of them in plastic wrap.

10- Refrigerate apples
Keep apples in an airy and cold environment to keep them crisp for longer.

strawberry lime red onion cilantro and jalapeno salsa

Strawberry Salsa

strawberry lime red onion cilantro and jalapeno salsa

Put a little zest in your step with this delicious and flavorful strawberry salsa. A sweet and spicy recipe that really packs a punch!

Ingredients:

Strawberries

Lime

Red onion

Jalapeno

Cilantro

Salt and pepper to taste

Instructions:

Slice and hull strawberries to desired size. Slice remaining ingredients to help release flavor.

Add all sliced ingredients into a mixing bowl and gently stir together. Top with fresh squeezed lime. Salt and pepper to taste.

Keep refrigerated covered for up to 2 days.

Enjoy!

strawberry arugula and quinoa salad with asparagus in a bowl

Strawberry, Arugula & Quinoa Salad

strawberry arugula and quinoa salad in a white bowl with a side bowl of fresh strawberries

Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.

Shop our Weekly Ad to get a deal on strawberries and throw together this delicious meal! For the recipe video click here.

Ingredients:

½ bunch asparagus, ends trimmed, cut into 2-inch pieces

¼ cup fresh lemon juice

2 tablespoons honey

1 teaspoon salt

1½ teaspoons fresh ground black pepper

¼ cup extra virgin olive oil

1 package (8.8 ounces) ready to serve white & red quinoa

2 cups loosely packed arugula

2 cups halved fresh strawberries

1 cup crumbled feta cheese

Instructions:

Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.

In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.

Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein

strawberry arugula and quinoa salad with asparagus in a bowl

Strawberry, Arugula & Quinoa Salad

strawberry arugula and quinoa salad in a white bowl with a side bowl of fresh strawberries

Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.

Shop our Weekly Ad to get a deal on strawberries and throw together this delicious meal! For the recipe video click here.

Ingredients:

½ bunch asparagus, ends trimmed, cut into 2-inch pieces

¼ cup fresh lemon juice

2 tablespoons honey

1 teaspoon salt

1½ teaspoons fresh ground black pepper

¼ cup extra virgin olive oil

1 package (8.8 ounces) ready to serve white & red quinoa

2 cups loosely packed arugula

2 cups halved fresh strawberries

1 cup crumbled feta cheese

Instructions:

Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.

In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.

Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein

strawberry arugula and quinoa salad with asparagus in a bowl

Strawberry, Arugula & Quinoa Salad

strawberry arugula and quinoa salad in a white bowl with a side bowl of fresh strawberries

Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.

Shop our Weekly Ad to get a deal on strawberries and throw together this delicious meal! For the recipe video click here.

Ingredients:

½ bunch asparagus, ends trimmed, cut into 2-inch pieces

¼ cup fresh lemon juice

2 tablespoons honey

1 teaspoon salt

1½ teaspoons fresh ground black pepper

¼ cup extra virgin olive oil

1 package (8.8 ounces) ready to serve white & red quinoa

2 cups loosely packed arugula

2 cups halved fresh strawberries

1 cup crumbled feta cheese

Instructions:

Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.

In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.

Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

½ small red onion, cut into ¼-inch-thick slices (about 1 cup)

½ teaspoon plus 1/8 teaspoon kosher salt

1 pinch ground black pepper

4 medium ripe avocados

1 small jalapeño pepper, stem end trimmed

3 tablespoons fresh lime juice

1 medium tomato, diced (about 1 cup)

1 tablespoon chopped fresh cilantro leaves

Instructions:

Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.

Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.

Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

½ small red onion, cut into ¼-inch-thick slices (about 1 cup)

½ teaspoon plus 1/8 teaspoon kosher salt

1 pinch ground black pepper

4 medium ripe avocados

1 small jalapeño pepper, stem end trimmed

3 tablespoons fresh lime juice

1 medium tomato, diced (about 1 cup)

1 tablespoon chopped fresh cilantro leaves

Instructions:

Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.

Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.

Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

½ small red onion, cut into ¼-inch-thick slices (about 1 cup)

½ teaspoon plus 1/8 teaspoon kosher salt

1 pinch ground black pepper

4 medium ripe avocados

1 small jalapeño pepper, stem end trimmed

3 tablespoons fresh lime juice

1 medium tomato, diced (about 1 cup)

1 tablespoon chopped fresh cilantro leaves

Instructions:

Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.

Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.

Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

Spring green salad with radishes, slivered almonds, and mushrooms.

Spring Green Salad

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Make your table look radishing with this fresh spring green salad. All of the ingredients used are perfectly in season. Check out our produce guide to add even more freshness to your life.

Ingredients:

3 cups spring green mix

2 tbs. slivered almonds

2 tbs. feta

1/4 cup sliced radishes

1/4 cup sliced mushrooms

1/4 cup balsamic and oil mixture

Instructions:

Wash, dry, and slice any fresh veggies. Toss spring green mix, almonds, feta, radishes, mushrooms and drizzle with balsamic and oil mixture. Enjoy!