Ingredients

• 2 large butternut squash
• 2 Tbsp extra virgin olive oil
• 2 tsp salt
• 1 tsp ground white pepper, divided
• 3 cups vegetable stock
• 4 Tbsp honey
• 1 tsp minced ginger
• 4 oz heavy cream
• ¼ tsp nutmeg

Directions

1. Preheat oven to 400°F.
2. Cut butternut squash in half lengthwise and remove seeds. Cut in half lengthwise again. Brush insides with olive oil and sprinkle with 2 teaspoons of salt and ½ teaspoon of white pepper.
3. Place the squash, flesh side up on a sheet pan and roast for 35 minutes, or until the inside is soft.
4. Using a spoon, scoop the cooked squash into a large pot. Add vegetable stock, honey, and ginger. Bring to a boil. Remove and cool for 10 minutes.
5. Puree using an immersion blender or in small batches in a blender. Slowly add in cream.
6. Return puree to pot, season with remaining white pepper and nutmeg. Cook until thoroughly heated.

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: 405
Total Fat: 18.0 g
Saturated Fat: 7.6 g
Trans Fat: 0.0 g
Cholesterol: 39 mg
Sodium: 1300 mg
Total Carbohydrates: 65 g
Dietary Fiber: 14.3 g
Sugars: 27.7g
Protein: 5.1 g
Serves 4

Ingredients

• 4 cups fresh spinach leaves
• 1 head Boston or Bibb lettuce
• 2 medium apples (Braeburn, Pink Lady, or Granny Smith)
• ¼ cup chopped walnuts
• ½ cup plain yogurt
• 1 Tbsp honey
• ¹/8 tsp ground coriander
• ¹/8 tsp ground ginger
• ¹/8 tsp ground turmeric

Directions

1. Placed washed spinach and lettuce in a salad bowl.
2. Core and slice the apples. Add to the lettuce; toss in the walnuts.
3. In a small bowl, blend yogurt, honey, and spices. Toss with the salad.
4. Serve immediately.

Handling & Storage

Loosely wrap spinach in a damp paper towel and refrigerate in a plastic bag for up to 5 days.

To prepare, rinse spinach under cold water in a colander. Use a salad spinner or pat the leaves dry to remove excess moisture before serving or cooking.

Nutritional Information

Calories: 162
Total Fat: 5.5 g
Saturated Fat: 0.6 g
Trans Fat: 0.0 g
Cholesterol: 2 mg
Sodium: 51 mg
Total Carbohydrates: 26.3 g
Dietary Fiber: 4.4 g
Sugars: 19.1 g
Protein: 5.2 g
Serves 4

Ingredients

• 20 radishes, washed and trimmed
• Cooking spray
• 3 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 Tbsp coarse salt

Directions

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Cut washed radishes in half lengthwise.
3. Add olive oil, lemon juice and radishes to a large bowl and toss.
4. Place radishes on baking sheet, cut side down. Sprinkle evenly with coarse salt.
5. Roast until radishes are tender, about 18 minutes, turning over half way through.

Handling & Storage:

Remove radish greens, which are edible, before storing and place in a plastic bag. Refrigerate up to one week.

To prepare, slice off the roots and leaves, wash and pat. Radishes can be served whole, sliced, diced, minced and/or grated. Roasting radishes tempers their bitter flavor, creating a flavor more like a potato.
 

Nutritional Information

Calories: 96
Total Fat: 10.7 g
Saturated Fat: 1.6 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 1450 mg
Total Carbohydrates: 0.9 g
Dietary Fiber: 0.4g
Sugars: 0.5 g
Protein:0.2 g
 

Serves 4

Ingredients

• 2 cups pumpkin seeds
• 1 Tbsp butter, melted
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

Directions

1. Preheat oven to 350°F.
2. In a large bowl, add pumpkin seeds, melted butter, cinnamon, nutmeg and salt. Stir to coat.
3. Spread seasoned pumpkin seeds on a baking sheet.
4. Roast for 30 minutes or until golden brown.

Handling & Storage

Store pumpkins at room temperature up to a month or in a refrigerator up to 3 months. Wrap cut pumpkin in plastic and refrigerate up to 5 days.

To prepare pumpkins, wash pumpkin and cut lengthwise. Remove and disard the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired.
 

Nutritional Information

Calories: 402
Total Fat: 34.6 g
Saturated Fat: 7.9 g
Trans Fat: 0.0 g
Cholesterol: 8 mg
Sodium: 180 mg
Total Carbohydrates: 12.9 g
Dietary Fiber: 3.1 g
Sugars: 0.8 g
Protein: 17 g
 

Serves 4

Ingredients

• 8 medium (2-in diam.) red potatoes
• 3 cloves of garlic, peeled
• ¹/³ cup half and half
• 2 Tbsp butter, unsalted
• ½ tsp salt
• ½ tsp black pepper
• 2 Tbsp fresh chives, chopped

Directions

1. Place potatoes and peeled garlic in a large pot; cover with water. Bring to a boil; reduce heat to simmer and cook for 10 minutes, until potatoes are tender.
2. Remove from heat and drain.
3. Add in half and half and butter into large pot along with potatoes and garlic. Using an electric beater, blend potatoes until light and fluffy. If mixture istoo thick, add in more half and half until desired consistency.
4. Garnish with chives. Serve immediately.

Handling & Storage

Do not store potatoes in the refrigerator. Do not store next to onions. Store potatoes in a dry dark place up to 3 months at 45 to 50 degrees.

Potato skins are edible, so the potato can be prepared with or without skins. Before cooking potatoes, scrub under cold water to remove any remaining dirt on the skin.

Nutritional Information

Calories: 253
Total Fat: 5.8 g
Saturated Fat: 3.5 g
Trans Fat: 0.0 g
Cholesterol: 15 mg
Sodium: 244 mg
Total Carbohydrates: 46.4 g
Dietary Fiber: 4.9 g
Sugars: 2.9 g
Protein: 6.0 g
Serves 6

Ingredients

• 2 medium eggplants
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 Tbsp horseradish (from a jar)
• 2 Tbsp white vinegar
• 2 Tbsp dijon mustard
• ½ cup extra virgin olive oil, plus 2 Tbsp
• 1 Tbsp fresh parsley, chopped
• 2 tsp fresh thyme, chopped
• ¼ cup arugula microgreens

Directions

1. Preheat grill over medium-high heat.
2. Cut tops off eggplant and slice lengthwise into ½ inch steaks. Using the 2 tablespoons of olive oil, brush both sides of the eggplant. Season with 1 teaspoon salt and ¾ teaspoon black pepper.
3. In a small bowl, whisk together the horseradish, vinegar, dijon mustard, and remaining black pepper. Once fully combined, add in the fresh parsley and thyme. Set aside.
4. On the heated grill, add the eggplant. Grill for 5 minutes before flipping. Grill for an additional 3 minutes and remove from heat.
5. Top with microgreens and drizzle with the vinaigrette. Serve immediately.

Handling & Storage

It is best to use eggplant within one day of purchase; but it can be refrigerated for up to four days. Eggplants bruise easily, so handle with care.

Cooked eggplant can be refrigerated for 3 days. Freeze pureed eggplant up to 6 months with a little bit of lemon juice to prevent discoloration.

Nutritional Information

Calories: 358
Total Fat: 33.1 g
Saturated Fat: 4.7 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 701 mg
Total Carbohydrates: 18.2 g
Dietary Fiber: 10.6 g
Sugars: 9.0 g
Protein: 3.3 g

Serves: 4

Ingredients

• 2 cucumbers, peeled
• 1 ½ tsp sea salt
• 2 Tbsp soy sauce
• 2 Tbsp sugar
• 3 Tbsp rice wine vinegar
• 2 cloves of garlic, minced

Directions

1. Peel cucumbers; cut in half lengthwise and scoop out seeds. Dice cucumbers.
2. Place cucumbers in colander and sprinkle with sea salt. Let stand for about 20 minutes.
3. In a large bowl, whisk soy sauce, sugar, rice wine vinegar, and minced garlic together to create a marinade.
4. After 20 minutes, squeeze excess liquid from cucumbers. Add cucumbers to the bowl. Stir to cover cucumbers with marinade.
5. Cover bowl with a lid or plastic wrap. Let sit for an additional 20 minutes to soak in marinade, stir frequently

Handling & Storage

Store cucumbers in a plastic bag for up to 1 week in the refrigerator.

When ready to use, scrub cucumbers under cold running water. Some cucumbers from the grocery store may be waxed to help retain moisture during transportation, but will not come off with water. In this case, peel the cucumber, otherwise follow the recipe directions.
 

Nutritional Information

Calories: 59
Total Fat: 0.2 g
Saturated Fat: 0.1 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 1156 mg
Total Carbohydrates: 12.6 g
Dietary Fiber: 0.8 g
Sugars: 8.7 g
Protein: 1.6 g
 

Serves 4

Ingredients

• 2 head, medium (5-6”) cauliflower
• ¼ cup extra virgin olive oil
• ¾ tsp salt
• ¾ tsp fresh cracked pepper

Directions

1. Preheat grill to medium (375°F)
2. Trim each cauliflower, removing any leaves and cutting the stem flush with the base. Set a cauliflower, cut side down, on a cutting board. With a chef knife, cut 2 steaks, each ¾ inches thick, from the center of the cauliflower. This will allow the core to stay intact and hold the steak together.
3. Brush the one side of each steak with olive oil. Season with salt and pepper. Flip the steak over, brush with olive oil and season with salt and pepper.
4. Place on top rack of grill and close grill lid. Turn after 7 minutes, grill for another 7 minutes. Steaks should be tender if pricked. Move down over fire, and cook for 1 more minute.
5. Remove from heat, serve hot or warm.

Handling & Storage

When storing cauliflower, refrigerate in a plastic bag for up to 5 days. Do not wash cauliflower until ready to use.

To prepare, rinse cauliflower under cold running water. Remove and discard the outer leaves. Cut stem flush with the base.
 

Nutritional Information

Calories: 181
Total Fat: 12.9 g
Saturated Fat: 1.8 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 524 mg
Total Carbohydrates: 15.5 g
Dietary Fiber: 7.3 g
Sugars: 6.9 g
Protein: 5.7 g
 

Serves 4

Ingredients

• 1½ cups green cabbage, shredded
• 1½ cups red cabbage, shredded
• 1 cup carrots, shredded
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp dijon mustard
• 2 tsp honey
• ½ tsp salt

Directions

1. Finely shred both green and red cabbage. Coarsely shred carrots.
2. In a large bowl, whisk together olive oil, apple cider vinegar, dijon mustard, honey, and salt.
3. Add in cabbage and carrots, toss to coat.
4. Let stand for 5 minutes before serving.

Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.
 

Nutritional Information

Calories: 69
Total Fat: 3.7 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 364 mg
Total Carbohydrates: 8.9 g
Dietary Fiber: 2.1 g
Sugars: 6.0 g
Protein: 1.1 g

Ingredients

• 1 pound of fresh asparagus
• 4 cloves of garlic, pressed
• 2 Tbsp of olive oil
• ½ tsp Salt
• ½ tsp Fresh cracked pepper
• ½ cup grated Parmesan cheese

Directions

1. Preheat oven to 400°F.
2. Break off ends of asparagus spears.
3. In a large bowl, combine the olive oil, garlic, and salt and pepper. Add asparagus and toss to cover.
4. Cover a large cookie sheet with aluminum foil. Spread the asparagus on a sheet and sprinkle with Parmesan cheese.
5. Bake 15 to 20 minutes or until the spears begin to turn brown. Turn half way through.

Handling & Storage

Do not wash asparagus before storing. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and refrigerate for up to two days.

To prepare, bend each spear until it breaks naturally. This will ensure tender spears of asparagus without waste.
 

Nutritional Information

Calories: 180
Total Fat: 13.2 g
Saturated Fat: 5.1 g
Cholesterol: 20 mg
Sodium: 557 mg
Total Carbohydrates: 6.8 g
Dietary Fiber: 2.6 g
Sugars: 2.3 g
Protein: 12.0 g
 

Serves 4