Ingredients

• 14 oz frozen baby lima beans
• 4 cloves of garlic, skin on
• 1 tablespoon of olive oil
• ⅛ tsp salt
• ⅛ tsp Fresh cracked pepper

Directions

1. Preheat oven to 375°F.
2. Take the lima beans frozen earlier in the season or purchased frozen from the store, and place in a 13X9 glass baking dish.
3. Leave the skins on the garlic cloves and toss in with the lima beans.
4. Sprinkle in the olive oil and then toss with a spoon to make sure everything is coated evenly with the oil.
5. Bake 30 to 45 minutes depending on preference for doneness. At 45 minutes, the lima beans should be crispy.
6. To serve, cut the end of the garlic cloves and squeeze the roasted garlic over the lima beans. Season with salt and pepper to taste. Toss to coat.

Handling & Storage

Store lima beans in the refrigerator in a tightly closed plastic bag. Lima beans can be frozen out of the pod and cooked without thawing.

If they are not already shucked, remove the lima beans from their pods before making the recipe.

Nutritional Information

Calories: 147
Total Fat: 4.4 g
Saturated Fat: 0.7 g
Cholesterol: 0 mg
Sodium: 299 mg
Total Carbohydrates: 21.2 g
Dietary Fiber: 5.0 g
Sugars: 1.5 g
Protein: 7.0 g
Serves: 4

Ingredients

• 20 medium asparagus spears
• 1 fresh lemon
• 2 Tbsp mayonnaise, fat-free
• 1 Tbsp dried parsley
• ⅛ tsp Fresh cracked pepper
• Pinch of salt

Directions

1. Rinse and trim asparagus using bending method.
2. Place 1-inch of water in a 4-quart sauce pan with lid. Place a steamer basket inside pot and add asparagus. Cover and bring to a boil over high heat.
3. Reduce to medium heat and cook for an additional 5 minutes or until asparagus is easily pierced with a sharp knife.
4. While asparagus cooks, grate lemon zest into a small bowl. Cut the lemon in half and squeeze the juice in to the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salad. Stir well and set aside.
5. When the asparagus is tender, remove from pot. Place asparagus in a serving bowl. Drizzle lemon sauce evenly over the asparagus.

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: 25
Total Fat: 0 g
Saturated Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 100 mg
Total Carbohydrates: 5.0 g
Dietary Fiber: 2.0 g
Protein: 2.0 g
Serves: 4

Ingredients

• 4 bell peppers
• 2 cups cherry tomatoes
• 1 cup fresh basil leaves
• 3 cloves garlic, minced
• 2 tsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• Cooking spray

Directions

1. Preheat oven to 425°F. Lightly spray baking dish with cooking spray.
2. Remove stem, clean out seeds, and cut peppers in half lengthwise.
3. Cut cherry tomatoes in half. Coarsely chop basil.
4. In a bowl, whisk together garlic, olive oil, and salt and pepper. Add cherry tomatoes and toss to coat.
5. Spoon equal amounts of the mixture into peppers. Place in upper third of oven. Roast for 20 minutes or until peppers are tender.

Handling & Storage

Bell peppers should have a thick, firm, and bright glossy skin no matter what color. Avoid peppers that are shriveled or have soft spots.

Refrigerate bell peppers in a plastic bag and use within 5 days.

Before using, wash and remove the stem and seeds. When chopping peppers, keep the inside of the pepper facing up against the knife blade.

Nutritional Information

Calories: 40
Total Fat: 1.5 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 78 mg
Total Carbohydrates: 6.8 g
Dietary Fiber: 1.4g
Sugars: 4.2 g
Protein: 1.2 g
Serves: 8

Ingredients

• 2 lbs. turnips, peeled and chopped
• ¼ cup butter, divided
• 1 small onion
• 1½ cup shredded white cheddar cheese, divided
• ½ tsp salt
• ½ tsp black pepper
• 2 Tbsp lemon juice
• ¹/3 cup Italian bread crumbs

Directions

1. In a saucepan, cover turnips with water. Bring to a boil; cook 20 minutes or until tender. Drain well.
2. Transfer to a large bowl and mash with a potato masher.
3. Melt 1 tablespoon of butter in a skillet over medium heat. Add onion and saute for 3 minutes or until tender.
4. Add onion, milk, 1 cup cheddar cheese, salt, pepper, and remaining 3 tablespoons of butter to mashed turnips. Stir to combine.
5. Spoon into a lightly greased 11×7 inch (2 qt) baking dish. Sprinkle evening with bread crumbs and remaining ½ cup of cheddar cheese.
6. Bake at 350°F for 30 minutes or until brown.

Handling & Storage

Choose turnips that are heavy for their size and still have fresh leaves attached. Small to medium size turnips are sweetest.

Refrigerate turnips in a plastic bag for use within 3 days. Turnips may become bitter with prolonged storage.

Before cooking, wash and peel the skin with a vegetable peeler, Then, trim off roots and tops.
 

Nutritional Information

Calories: 256
Total Fat: 17.4 g
Saturated Fat: 11 g
Trans Fat: 0.0 g
Cholesterol: 50 mg
Sodium: 624 mg
Total Carbohydrates: 16.1 g
Dietary Fiber: 3.0 g
Sugars: 7.4 g
Protein: 9.4 g
 

Serves: 6

Ingredients

• 1 lb green beans, ends snipped
• 3 Tbsp salted butter, melted
• ¼ tsp salt
• ¼ tsp black pepper
• 4 pieces of prosciutto

Directions

1. Cook beans in a large sauce pan of boiling water for 5 minutes; beans will still be crisp.
2. Place the green beans in a large mixing bowl. Drizzle with melted butter and season with salt and pepper.
3. Divide the green beans into 8 bundles.
4. Slice the prosciutto in half, lengthwise. Gently tie the bundles of green beans together with a prosciutto slice.
5. Serve while still warm.

Handling & Storage

Select brightly colored green beans that snap easily when bent. Refrigerate in a plastic bag for up to a week.

To prepare, wash beans in cold water before cutting and cooking, then snip both ends. Toretain sweetness and crispness, trim beans but keep whole.

Nutritional Information

Calories: 73
Total Fat: 5.4 g
Saturated Fat: 3.1 g
Trans Fat: 0.0 g
Cholesterol: 18 mg
Sodium: 268 mg
Total Carbohydrates: 4.1 g
Dietary Fiber: 2.0g
Sugars: 0.8 g
Protein: 3.3 g
Serves: 8

Ingredients

• 12 ears of sweet corn, shucked
• ½ cup butter
• 36 fresh basil leaves, washed
• Aluminum foil to wrap corn

Directions

1. Turn grill on high to preheat.
2. While grill is heating up, melt the butter in the microwave.
3. Cut 12 sheets of aluminum foil that will be enough to wrap each ear tightly. Place each ear on a separate piece of foil.
4. Brush each ear with the melted butter. Wrap 3 washed basil leaves around the ear of corn. Roll the foil around the corn to make a tight package. Repeat for each ear.
5. Place corn on grill for 20 minutes with lid down. Rotate ¼ of a turn every 5 minutes to help flavor evenly.
6. Remove from grill. Cool for 5 minutes. When ready to eat, carefully unwrap corn and remove basil leaves.

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: 127
Total Fat: 8.2 g
Saturated Fat: 4.9 g
Trans Fat: 0.0 g
Cholesterol: 20 mg
Sodium: 4 mg
Total Carbohydrates: 14.1 g
Dietary Fiber: 1.8 g
Sugars: 2.3 g
Protein: 2.1 g
Serves 12

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

• 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 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