Ingredients

• Cooking spray
• 1 cup flour
• 1 tsp baking powder
• ^1/4 tsp salt
• ^1/2 cup butter, unsalted, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup strawberries, halved
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Directions

1. Grease 9-inch deep dish pie plate with cooking spray.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, use beaters to cream butter and 1 cup of sugar. Add eggs one at a time, beating after each addition, add in vanilla.
4. Using a mixer at medium speed, add in flour mixture. When well-mixed, pour into a pie plate. Cover with plastic wrap, chill in refrigerator for 20 minutes.
5. Preheat oven to 375 F. Arrange strawberry halves in a target formation on top of batter. Sprinkle lemon juice across the strawberries. Make a cinnamon sugar mixture with remaining ingredients and sprinkle over tart.
6. Bake for 40 – 50 minutes or until edges are brown and center is set.

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh gen caps. refrigerate ripened strawberries for 1 – 2 days, do not wash until ready to eat or cook.

To prepare, rinse in a bowl of cold water to clean. Do not soak. Remove the leaves and green caps. Slice strawberries as desired.

Nutritional Information

Calories: 289
Total Fat: 12.9 g
Saturated Fat: 7.7 g
Cholesterol: 71 mg
Sodium: 172 mg
Total Carbohydrates: 42.0 g
Dietary Fiber: 1.0 g
Sugars: 29.1 g
Protein: 3.3 g
Serves: 8

Ingredients

• 3 cups zucchini, shredded
• 1 ^2/3 cups sugar
• ^2/3 cup vegetable oil
• 2 tsp vanilla
• 4 large eggs
• 3 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ^1/2 tsp ground cloves
• ^1/2 tsp baking powder
• ^1/2 cup walnuts, coarsely chopped
• ^1/2 cup golden raisins

Directions

1. Preheat oven to 350 o F. Move oven racks to low, so that tops of pans will be in middle oven. Grease two 8-inch loaf pans.
2. In a large bowl, beat together zucchini, sugar, oil, vanilla, and eggs.
3. Add in flour 1 cup at a time. then mix in remaining ingredients, except for nuts and raisins. Fold in nuts and raisins with a wooden spoon.
4. Pour into pans. Bake for 50-60 minutes, until toothpick comes out clean.
5. Cool 10 minutes, loosen sides, flip to release. Cool on wire rack before wrapping.

Handling & Storage

A summer variety, zucchini should be firm, shiny, and have slightly prickly skin. Look for zucchini that is no more than 2 inches in diameter and free of blemishes.

Nutritional Information

Calories: 307
Total Fat: 13 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 329 mg
Total Carbohydrates: 44.3 g
Dietary Fiber: 1.6 g
Sugars: 24.4 g
Protein: 5.5 g
Serves: 16

Ingredients

• Cooking spray
• 1 cup flour
• 1 cup sugar
• 1 cup warmed fat-free milk
• 1 tsp salt
• 2 tsp baking powder
• 1/2 cup butter, softened
• 2 large peaches, peeled and sliced
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 3/4 cup water
• 3/4 cup sugar

Directions

1. Preheat oven to 350°F.
2. grease 1 1/2 quart baking dish with cooking spray. In large bowl, combine flour, 1 cup sugar, warmed milk, salt, baking powder and butter. Pour batter into baking dish.
3. Peel peaches, remove pit, and slice. Layer on top of dough.
4. In a sauce pan, mix together lemon juice, vanilla, and water. Heat to boiling, stirring often. Mix 3/4 cup of sugar to dissolve. Pour over peaches and dough. Bake for approximately 50 minutes, until liquid is absorbed.
5. Place on cookie sheet to prevent spills. Cover edges of pie crust with foil or a pie crust protector to prevent the edges from burning. Bake in oven for 30 minutes.

Handling & Storage

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Nutritional Information

Calories: 314
Total Fat: 10.6 g
Saturated Fat: 6.5 g
Trans Fat: 0.0 g
Cholesterol: 28 mg
Sodium: 349 mg
Total Carbohydrates: 54.6 g
Dietary Fiber: 0.9 g
Sugars: 43.5 g
Protein: 2.8 g

Serves: 9

From the Delaware Grown recipe collection at https://delawaregrown.com

Ingredients

2 medium spaghetti squash
1 Tbsp extra virgin olive oil
2 cups cooked shredded chicken
1 cup shredded Monterrey Jack
2 Tbsp butter, melted
^1/₃ cups hot pepper sauce
4oz cream cheese, softened
Pinch of black pepper

Directions

1. Preheat oven to 400^oF.
2.Cut spaghetti squash lengthwise in half, remove seeds. Brush olive oil on the flesh of the spaghetti squash. Place face down on the lined sheet pan. Roast for 35 minutes.
3. In a large bowl, combine 3/4 cup of shredded cheese, melted butter, hot sauce, cream cheese, and pepper. Mix with fork until well blended. Fold in shredded chicken.
4.Using a fork, scrape out the strands of spaghetti squash, making sure to preserve the squash shells. Mix the chicken mixture. Divide the stuffing evenly between the 4 squash halves. Top with remaining shredded cheese.
5. Turn down the 350oF. Place filled squash back on a baking sheet. Cover loosely with aluminum foil so the cheese does not stick. Bake for 10 – 15 min.

Handling & Storage

Store squash in a cool, dark place for up to a month. Once cut, wrap in plastic and refrigerate up to 5 days.
To prepare, rinse, and cut lengthwise. Remove and discard the seeds. Peel skin if desired.

Nutritional Information

Calories: 325
Total Fat: 18.9 g
Saturated Fat: 9.1 g
Trans Fat: 0.0 g
Cholesterol: 91 mg
Sodium: 542 mg
Total Carbohydrates: 15 g
Dietary Fiber: 0 g
Sugars: 0.1 g
Protein: 25.2 g
Serves: 4

Ingredients

• 4 medium apples (Braeburn, Gala, or Fuji)
• 1 tsp lemon juice
• 1 tbsp flour
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup old fashion oats
• 1/4 cup slivered almonds
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 2 tbsp peanut butter

Directions

1. Preheat oven to 425oF.
2. Core and slice the apples, do not peel. Place in a square baking dish and sprinkle lemon juice on top to decrease browning.
3. In a small bowl, combine flour, cinnamon, and nutmeg. Pour apples, mix to coat apples evenly. Place in oven and bake for 15 minutes.
4. Heat small skillet over medium heat, add in oats and almonds to toast. Stir frequently for 4-5 minutes until golden brown. Remove from heat, set aside.
5. In a small bowl, mix together yogurt, honey, and peanut butter. Set aside.
6. Spoon apples into serving dishes, top with oats and almonds. Stir yogurt mixture and then place a dollop on the top of each dish.

Handling & Storage

Apples should feel firm to the touch and be free of bruises.

Place apples in a plastic bag and refrigerate in the crisper for up to a month.

Do not peel or slice an apple until ready to use or it will begin to brown. Dip slices into lemon juice to slow down the browning process.

Nutritional Information

Calories: 276
Total Fat: 8.1 g
Saturated Fat: 1.1 g
Trans Fat: 0.0 g
Cholesterol: 1 mg
Sodium: 53 mg
Total Carbohydrates: 47.9 g
Dietary Fiber: 8.1 g
Sugars: 29.4 g
Protein: 8.4 g
Serves: 4

Ingredients

• 1-crust pie pastry (refrigerated or homemade)
• 6 large peaches or 9 medium-sized peaches
• ¹/2 cup low fat vanilla yogurt
• ¹/2 cup half and half
• 3 large egg yolks
• ³/4 cup sugar
• ¹/4 cup flour
• 1 tsp vanilla
• ¹/4 cup unsalted butter
• ¹/3 cup flour
• 2 Tbsp granulated sugar

Directions

1. Preheat oven to 425°F.
2. Place pie pastry in a 9-inch deep dish pie plate.
3. Peel and slice the peaches into ¹/2 inch wedges. Place peach slices on the bottom of the pie crust.
4. In a medium sized bowl, whisk together low fat vanilla yogurt, half and half, egg yolks, sugar, flour, and vanilla. Pour over top of peaches.
5. Place on cookie sheet to prevent spills. Cover edges of pie crust with foil or a pie crust protector to prevent the edges from burning. Bake in oven for 30 minutes.
6. In a small bowl, cut in unsalted butter, remaining flour, and sugar to create the streusel topping.
7. Remove pie from oven and reduce heat to 350°F. Remove foil or pie crust protector. Sprinkle streusel over top of the pie.
8. Return pie to oven and bake for an additional 15 minutes.
9. Cool on a wire rack for 1 hour prior to serving; cut and serve while warm.
10. Store any leftover pie in the refrigerator.

Handling & Storage

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Nutritional Information

Calories: 284
Total Fat: 9.9 g
Saturated Fat: 5.4 g
Trans Fat: 0.0 g
Cholesterol: 100 mg
Sodium: 58 mg
Total Carbohydrates: 47.3 g
Dietary Fiber: 2.8 g
Sugars: 39.6 g
Protein: 4.6 g

Serves: 8

From the Delaware Grown recipe collection at https://delawaregrown.com

Ingredients

• 3 cups sweet corn, fresh or frozen
• 3 Tbsp flour
• 2 Tbsp sugar
• ½ tsp salt
• 4 eggs
• ¼ tsp nutmeg
• 3 cups skim milk
• 3 Tbsp butter
• Cooking spray

Directions

1. Preheat oven to 400°F
2. Mix all ingredients together except butter.
3. Using cooking spray, grease a medium-sized casserole dish. Pour corn mixture into casserole dish.
4. Dot top of casserole with pats of butter.
5. Bake covered for 1 hour.

Handling & Storage

Choose ears with green husks, fresh silks, and tight rows of kernels.

Refrigerate corn with husks on for use within 1-2 days. If corn is unhusked, put ears in a plastic bag and refrigerate until preparation time.

To prepare, remove the husks immediately before cooking.

Nutritional Information

Calories: 155
Total Fat: 6.4 g
Saturated Fat: 3.1 g
Trans Fat: 0.0 g
Cholesterol: 85 mg
Sodium: 234 mg
Total Carbohydrates: 18.5 g
Dietary Fiber: 1.5 g
Sugars: 8.5 g
Protein: 7.1 g
Serves: 9

Ingredients

• 4 sweet potatoes
• 2 cups flour
• ½ cup shortening
• ²/3 cup sugar
• ½ Tbsp baking powder
• 1 tsp salt

Directions

1. Peel and cook sweet potatoes. Mash sweet potatoes into 2 cups.
2. Preheat oven to 425°F.
3. Mix dry ingredients together. Cut in shortening. Add mashed sweet potatoes to make a soft dough.
4. Pat out on a floured surface and cut using a 2¼ inch biscuit cutter or floured drinking glass.
5. Place on baking sheet. Bake for 10-12 minutes.

Handling & Storage

Select sweet potatoes that are small to medium in size with smooth skin, avoiding those with soft spots.

Store in a cool, dry place for up to a month.

Prior to preparing, scrub with a vegetable brush under cold water. You can peel sweet potatoes, but the skin is edible.

Nutritional Information

Calories: 149
Total Fat: 5.9 g
Saturated Fat: 1.8 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 130 mg
Total Carbohydrates: 22.9 g
Dietary Fiber: 1.1 g
Sugars: 7.5 g
Protein: 1.7 g
Serves: 18

*Serving suggestion: Enjoy with a drizzle of honey.

Ingredients

• 2 large acorn squash
• 2 Tbsp butter, melted
• ½ tsp ground sage
• 3/4 lb. Italian (sweet) turkey sausage links, casings removed
• 1 celery rib, finely chopped
• 2 cups apples, peeled and chopped
• ½ cup golden raisins
• ¼ cup brown sugar
• ¼ tsp ground cinnamon
• ¹/8 tsp ground nutmeg
• 1 egg, beaten

Directions

1. Preheat oven to 425°F.
2. Wash and dry acorn squash before halving. Combine melted butter and sage. Brush the flesh of each squash with the butter mix. Place the squash on a cookie sheet, cut side up and roast for 50 minutes until fork tender.
3. In a large skillet over medium heat, crumble and brown sausage. Remove and rinse fat.
4. Add celery to skillet and cook for 1 minute. Add in apples and cook for 2 minutes. Stir raisins and sausage back into mix. Remove from heat. Add brown sugar, cinnamon, nutmeg, and beaten egg. Mix well.
5. Divide the stuffing evenly among the 4 squash halves. Return to oven and bake for another 20 minutes.

Handling & Storage

Select an acorn squash that is heavy for its size with smooth, dull skin and no soft spots. Look for a good balance between green and orange coloring.

Use within 2 weeks of purchase. Once cut, wrap in plastic, and refrigerate up to 4 days.

To prepare, rinse and cut lengthwise.
 

Nutritional Information

Calories: 562
Total Fat: 31.4 g
Saturated Fat: 11.9 g
Trans Fat: 0.2 g
Cholesterol: 128 mg
Sodium: 718 mg
Total Carbohydrates: 54 g
Dietary Fiber: 5.6 g
Sugars: 25.5 g
Protein: 20.5 g
 

Serves: 4

Ingredients

• 2 Tbsp butter
• 2 Tbsp brown sugar
• ½ tsp ground cinnamon
• 1 medium apple (Gala, Fuji), cored, peeled, sliced
• 2 large eggs
• ½ cup milk
• ½ cup all-purpose flour
• ¼ tsp salt

Directions

1. Preheat oven to 400°F. Melt butter in a 9-inch pie plate.
2. Remove from oven, brush butter on sides of the pie plate. Sprinkle brown sugar and cinnamon on the bottom of the pie plate. Arrange thinly sliced apples over sugar.
3. In a bowl, whisk together eggs and milk, slowly whisking in flour and salt. Pour over apples.
4. Bake for 30-35 minutes or until puffy and deep golden brown.
5. Remove from the oven and immediately loosen the edge of the pancake. Turn upside down onto a plate.

Handling & Storage

Apples should feel firm to the touch and be free of bruises.

Place apples in a plastic bag and refrigerate in the crisper for up to a month.

Do not peel or slice an apple until ready to use or it will begin to brown. Dip slices into lemon juice to slow down the browning process.

Nutritional Information

Calories: 149
Total Fat: 9.0 g
Saturated Fat: 4.8 g
Trans Fat: 0.0 g
Cholesterol: 111 mg
Sodium: 239 mg
Total Carbohydrates: 14 g
Dietary Fiber: 1.5 g
Sugars: 11.7 g
Protein: 4.4 g
Serves: 4