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

• 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

• 1½ lbs green cabbage, shredded
• 1 medium fennel bulb, chopped
• ½ lb smoked turkey breast, cubed
• 1 cup dried cranberries
• 4 tsp fennel seeds
• 2 cups chicken broth
• ½ cup cranberry juice
• 1 Tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp freshly cracked pepper

Directions

1. Preheat oven to 425°F.
2. Coat a 9×13 baking dish with cooking spray. Add shredded cabbage and fennel. Sprinkle on turkey, cranberries, and fennel seeds.
3. Whisk together chicken broth, cranberry juice, and olive oil. Pour evenly over cabbage.
4. Toss salt and pepper across the mixture.
5. Bake, covered, 30 minutes. Uncover, stir and bake for an additional 30 minutes.

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: 94
Total Fat: 2.7 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 10 mg
Sodium: 515 mg
Total Carbohydrates: 12.9 g
Dietary Fiber: 4.6 g
Sugars: 6.1 g
Protein: 7.1 g
 

Serves: 10

Ingredients

• 1 lb boneless chicken breast, cubed
• 1 packet taco seasoning mix
• 2 Tbsp olive oil
• 1 cup salsa
• ¹/3 cup Delaware peach preserves
• 8 leaves from Romaine hearts
• 1 large peach

Directions

1. Cube 1 pound boneless chicken breasts. Add taco seasoning to a gallon size storage bag. Add chicken, zip, and shake.
2. Heat a large skillet and add 2 tablespoons of olive oil. Add seasoned chicken to skillet and cook thorughly.
3. Add 1 cup of salsa and ¹/3 cup Delaware peach preserves. Stir to coat. Cover skillet and simmer for 10 minutes.
4. Place 2 leaves of the Romaine hearts on each plate. Top with peachy chicken picante. Peel and slice fresh peach, divide evenly to dress each plate.

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: 335
Total Fat: 15.7 g
Saturated Fat: 3.3 g Trans Fat: 0.0 g
Cholesterol: 101 mg
Sodium: 1044 mg
Total Carbohydrates: 13.1 g
Dietary Fiber: 2.8 g Sugars: 5.7 g
Protein: 34.5 g
Serves: 4

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

• 1½ cups rotini pasta, dry
• 3 cups broccoli, chopped
• 1 can (10.5 oz) condensed low-fat cream of broccoli soup
• ½ cup skim milk
• 2 Tbsp plain bread crumbs
• ¼ tsp season-all

Directions

1. Preheat oven to 350°F.
2. Cook pasta according to directions.
3. Coarsely chop washed broccoli. Place in large, oven-safe baking dish.
4. Mix soup with skim milk. Pour over chopped broccoli.
5. Add cooked rotini and mix.
6. Top with breadcrumbs and seasoning blend.
7. Bake in oven for 15 minutes until heated through.

Handling & Storage

Look for broccoli that is firm with closed florets, odorless, and has a deep green color. Refrigerate broccoli, and use within 3-5 days.

To freeze, cut washed broccoli into florets and stalks into pieces. Steam about 5 minutes. Plunge into ice water to stop cooking and drain thoroughly. Place into sealed bags or containers and freeze for up to 12 months.
 

Nutritional Information

Calories: 133
Total Fat: 1.5 g
Cholesterol: 22 mg
Sodium: 273 mg
Total Carbohydrates: 24.1 g
Dietary Fiber: 1.8 g
Sugars: 1.9 g
Protein: 6.0 g
 

Serves 6