Extend the life of your produce!

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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