Tag Archives: Produce

Basket with produce

February Produce Guide

Produce in basket

February Produce Guide

We are pretty sure February has some of the best fruits and vegetables in season! We have tips for picking out the best produce from the store and then some fun ways to use them.

Apples

Apples –

Honeycrisp, Pink Lady, Gala, Fuji, Granny Smith, Golden Delicious…just to name a few, we love apples of all kinds. When picking your apples from the store notice the fragrance, ready to eat apples often have a yummy aroma. Sliced apples and peanut butter are a perfect go-to snack. If you want a fun apple-flavored sauce, try this Slower Cooker Apple Butter. 

Cauliflower

Cauliflower –

Cauliflower has been getting a lot of attention lately because it is so easy to use as a substitute. Think cauliflower pizza crust, cauliflower tator (but not tator…) tots, cauliflower rice, and so on. Cauliflower in a salad with some bacon, cheese, and creamy dressing is a wonderful option. However you choose to use your cauliflower, you want to make sure you are buying the freshest option. Look for a cauliflower with even colored florets and bright, fresh-looking leaves that feels heavy. 

Grapes

Grapes –

Everyone has their favorite between red and green grapes, but whether you’re a red grape team or a green grape team it is hard to turn down nice big, firm, and plump grapes. When you are buying your grapes make sure the fruit has a nice color (either yellow-green or mostly red). Sometimes you will notice a white, waxy coating on grapes; this is called bloom. Bloom is safe to eat, it forms to help grapes with moisture loss, however, it is always a good idea to rinse any produce before eating. Grape salad is always a favorite – mix together some sour cream, cream cheese with some brown sugar and grapes, and any other add-ins.

Pears

Pears –

While pears are loved for their amazing flavor and juicy texture, sometimes knowing how to choose them at the store can be a deterrent to buying them. When purchasing a pear to enjoy immediately you want to buy one that is a little soft near the stem. If you plan to wait a few days, buy a pear that is firm. You can speed up the ripening process of pears by placing them in a brown bag with an apple or banana, or you can simply wait a few days and let it ripe on the counter.  While fresh pears are delicious on their own, you can substitute pears in an apple cobbler or add some to a butternut soup for a fun variation.

Tangerines

Tangerines –

Tangerines are the perfect little package of goodness! You want to choose firm to semi-soft ones that are heavy and have a beautiful orange color. Store them in the fridge in order to keep them fresher for longer.  A warm tangerine cake with a yummy glaze will become a family favorite. Tangerines are also fun to add to a chicken stir fry to give it a fresh, citrus flavor.

Grapefruit bars dusted with powdered sugar

Grapefruit Bars

Grapefruit bars dusted with powdered sugar

The perfect blend of sweet and tart has found you! Try this twist on a classic lemon bar by adding fresh grapefruit juice. As an added bonus, these bars are also the most beautiful pink color (we’d recommend making these for any occasion).

Crust Ingredients:

1/2 cup butter

1/4 cup sugar

1 cup flour

 

Filling ingredients:

2 eggs

3/4 cup sugar

1/4 tsp baking powder

2 tbs flour

1/2 cup grapefruit juice

 

Instructions:

In a medium bowl, use a hand mixer to cream butter, sugar and flour. Line an 8×8 inch dish with parchment paper and spray with non-stick spray. Press the crust mixture in to the baking dish and bake at 350 degrees for 15 minutes.

While the crust is baking, mix the filling ingredients together with a hand mixer until smooth. Pour on top of the crust and bake for 20 minutes.

Once cool, cut into squares and dust with powdered sugar.

July Produce Guide

July is the perfect season for backyard BBQs, pool parties and everything else fun in the sun. We have put together a list full of perfect snacking and fresh fruits and veggies that will be ripe all month long.

Cherries

Cherries are the superfood of summer. They contain vitamin c and a ton of fiber with no fat or cholesterol. Use them in your favorite cherry pie recipe or snack on them all by themselves.

Blueberries

Blueberries are low in calories and high in nutrients to keep you feeling great all summer long! For delicious blueberry pancakes, follow this recipe.

Watermelon

Did you know that watermelons come in 1200 different varieties??? These sweet summertime fruits are a perfect snack for any occasion!

Corn

Corn is grown on every continent but one, Antarctica. It is an excellent source of vitamin C, magnesium, and vitamin B. Put corn right on the grill or add them into your favorite salsa.

Broccoli

Broccoli might have originated in Italy, but today most of the broccoli we eat here in the US are grown in California. This great vegetable is full of vitamins and nutrients that make your meals healthy and delicious!

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

Extend the life of your produce!

Extend the life of your produce with these simple tricks! Watch the video recipe here!

Pickled Vegetables

Prep: 15 minutes plus cooling   Cook: 5 minutes   Serves: 8

Ingredients

  • 2½ cups sliced carrots (about ¼-inch thick)
  • 2 cups sliced cucumbers (about ¼-inch thick)
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced 
  • 3 cups distilled white vinegar 
  • 2 cups granulated sugar 
  • 1 cup water
  • 3 tablespoons salt
  • 2 teaspoons dried dill 
  • 1½ teaspoons whole black peppercorns 
  • 1½ teaspoons yellow mustard seed
  • 1 teaspoon coriander seed 

Recipe

  1. Fill 2 (1-quart) glass jars with carrots and cucumbers.
  2. In medium saucepan, heat remaining ingredients to a boil over medium-high heat, stirring until sugar dissolves; cool. Pour vinegar mixture into jars over vegetables; seal jars with lids and refrigerate up to 1 week.

Chef Tip

Other vegetables to use in this recipe include asparagus, cauliflower, green beans and/or radishes.

Nutrition

Approximate nutritional values per serving: 26 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 123mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 1g Protein


Vegetable Soup

Prep: 10 minutes   Cook: 10 minutes   Serves: 4

Ingredients

  • 2 cans (19-ounces each) vegetable soup
  • 3 cups greens such as baby arugula or chopped kale or spinach
  • ¼ cup shaved or grated Parmesan cheese

Recipe

  1. In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.

Nutrition

Approximate nutritional values per serving (1 cup): 119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium, 18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein


Homemade Tomato Sauce

Prep: 20 minutes  Cook: 2 hours 20 minutes   Serves: 6

Ingredients

  • 5 garlic cloves, crushed with press
  • ¼ cup extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 medium yellow onion, chopped 
  • 1½ teaspoons salt 
  • 5½ cups chopped tomatoes (about 7 medium)
  • 1 tablespoon Italian seasoning 
  • 1 teaspoon ground black pepper 
  • 1 tablespoon granulated sugar 
  • 1 tablespoon red wine vinegar 

Recipe

  1. In large saucepot, cook garlic, oil and crushed red pepper flakes over medium-low heat 2 minutes, stirring occasionally. Add onion and 1 teaspoon salt; cook 7 minutes or until onion is tender, stirring occasionally. Add tomatoes, Italian seasoning, pepper and remaining ½ teaspoon salt; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 2 hours or until thickened, stirring occasionally.
  2. Stir in sugar and vinegar; transfer to blender and purée.

Nutrition

Approximate nutritional values per serving: 126 Calories, 10g Fat (1g Saturated), 0mg Cholesterol, 593mg Sodium, 12g Carbohydrates, 1g Fiber, 6g Sugars, 2g Added Sugars, 2g Protein


Fruit Ice Cubes

Prep: 5 minutes   Serves: 6

Ingredients

  • 2 cups raspberries, blueberries strawberries or blackberries
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water

Recipe

  1. In blender, purée all ingredients; pour into ice cube trays and freeze overnight. Makes 30 (1-inch) ice cubes.

Chef Tip

Serve ice cubes in sparkling water or lemonade.

Nutrition

Approximate nutritional values per serving (5 ice cubes): 27 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 0mg Sodium, 6g Carbohydrates, 3g Fiber, 3g Sugars, 1g Added Sugars, 1g Protein

eat more color red orange yellow

Eat More Color

Fresh fruit and vegetables are key to a healthy diet. Regularly consuming fresh fruits and vegetables has been proven to reduce the risk of heart disease, cancer, and kidney stones. Aside from the great health benefits, they taste absolutely fantastic. Learn more about what is fresh and when it’s in season below.

Sliced tomato

Tomato

The best tomatoes can be found during the months of May and October and is one of the most diverse fruits. They can be eaten whole, sliced, diced, purreed and more! Tomatoes are rich in vitamin C, K and potassium, so get ready to enjoy all of health benefits that come from this acidic and versatile fruit.

Strawberries

Strawberry

Strawberries are a sweet fruit that grow back every single year- as they are perennial plants. They contain tons of vitamin C and antioxidants to help boost your immune system and keep you looking fresh. Enjoy these in a jam, pie or with sugar and cream.

sliced orange

Orange

Enjoy the ripest oranges when most fruits are off season (December through March) fresh, in a marmalade or dried simply for the scent. To boost your immune system during cold and flu season, be sure to eat a lot of oranges. They are full of vitamin C and other great nutrients.

cut cantaloupe

Cantaloupe

The best and sweetest cantaloupes can be found June through August. These have an incredibly long growing time, about 90 days, so it’s key to get these while they are perfectly in season. Cantaloupes are full of vitamin C, A and loaded with potassium.

sliced banana

Banana

As you may or may not know, humans share about 50% of DNA with bananas. Though bananas are not intelligent beings, they are full of fiber, so they will keep you full for a longer time. Bananas are unique in that they can be used as a substitute for eggs in baking.

yellow bell pepper

Bell Pepper

Bell peppers come in a variety of colors and have delightfully specific flavors for each color. Bell peppers are commonly found in fajitas, stuffed or in a variety of casseroles.

lime

Lime

A single lime has the power to change the flavor of any dish drastically. It is often used in fresh guacamole, but you can add it to nearly any dish. Though limes are 88% water, they contain a significant amount of vitamin C to help you boost your immune system.

spinach

Spinach

Did you know spinach has a season? Find the best and freshest spinach from March to June. Spinach is rich in protein, calcium, iron and more! This super food is great for adding to any dish or consuming raw.

cabbage

Cabbage

Cabbage, specifically purple cabbage, contains more vitamin C than any other color of cabbage. It is also fat free and cholesterol free. Enjoy cabbage in egg rolls, in a slaw or a stir-fry.

blueberries

Blueberry

Blueberries can be found all year long and are a great addition to any dish needing a burst of sweetness. Blueberries are likely the most well known superfood, are low in calorie, and contain a ton of fiber.