Ingredients

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 6 carrots, peeled and sliced
• 4 plum tomatoes, diced
• ^1/2 cup V-8 vegetable juice
• ^1/4 tsp salt
• ^1/4 tsp fresh cracked black pepper
• ^1/4 tsp sugar
• 2 Tbsp. fresh parsley, chopped
• 1 tsp butter
• 3 cups farfalle pasta, dry

Directions

1. Boil water, cook farfalle pasta. drain and rinse.
2. While pasta cooks, in a saucepan, add olive oil and cook the chopped onion until soft. Do not brown.
3. Add in carrots, tomatoes, V-8 vegetable juice, salt, pepper, and sugar. Stir.
4. Cover and cook on low heat for 5 minutes. Remove lid and continue to cook for another 5 minutes, stirring occasionally.
5. In large bowl, mix the butter with cooked pasta. Sprinkle with parsley and mix coat. Top with carrot mixture, stir to mix evenly.

Handling & Storage

When storing carrots, remove tops, which are edible and refrigerate in a plastic bag for up to 2 weeks. Do not store next to apples, and pears, which can speed up ripening.

Tp prepare, do not wash carrots until ready to use. Gently scrub under cold water to remove all dirt surface. Next, trim the ends and peel if desired. If there is a bad spot on them, cut it out.

Nutritional Information

Calories: 319
Total Fat: 5.8 g
Saturated Fat: 1.1 g
Trans Fat: 0.0 g
Cholesterol: 3 mg
Sodium: 317 mg
Total Carbohydrates: 60.8 g
Dietary Fiber: 6.3 g
Sugars: 13.4 g
Protein: 9.7 g
Serves: 4

Ingredients

• 1½ pounds Roma tomatoes
• 1 cup sugar
• 2 Tbsp lime juice
• 1 Tbsp ginger, minced
• ½ tsp salt
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• ¹/8 tsp ground cloves
• 1 jalapeno pepper

Directions

1. Core and coarsely chop tomatoes. Stem the jalapeño pepper, remove seeds, and mince.
2. Combine all ingredients into a medium sauce pan. Bring to a boil over medium heat, stirring frequently.
3. Reduce to simmer, stir occasionally, for 60-75 minutes, until thick like jam.
4. Remove from heat to cool. Place in a container with lid and store in refrigerator. Use within a week.

Handling & Storage

Look for tomatoes that are bright in color with smooth skin. Ripe tomatoes should give under a little pressure, but do not pick ones that are too soft or have obvious bruising.

Store at room temperature, away from sunlight. Use within a few days of picking.

To prepare, remove green stems before use. Rinse under cold water.
 

Nutritional Information

Calories: 45
Total Fat: 0.1 g
Saturated Fat: 0.0 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 60 mg
Total Carbohydrates: 11.6 g
Dietary Fiber: 0.5 g
Sugars: 10.9 g
Protein: 0.4 g
 

Serves: 1 tsp; pairs well with meats, cheeses, and fish. Use in place of ketchup.

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

• 1½ lb green beans, ends snipped
• ¾ tsp salt
• ¼ cup extra virgin olive oil
• ¹/3 cup red onion, finely chopped
• 1½ tsp lemon juice
• ¼ tsp black pepper
• ¼ cup slivered almonds, unsalted

Directions

1. Add salt and green beans in a large sauce pan of boiling water for 5 minutes; beans will still be crisp. Drain. Place in a large bowl.
2. Heat a small skillet over medium low heat, add in slivered almonds. Stir constantly to keep almonds moving so they don’t burn. Once they are lightly toasted, remove and set almonds aside.
3. Heat olive oil in the small skillet over medium heat. Add onion and cook until tender. Add lemon juice and pepper. Remove from heat and drizzle over green beans. Toss with toasted almonds.

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. To retain sweetness and crispness, trim beans but keep whole.

Nutritional Information

Calories: 100
Total Fat: 7.9 g
Saturated Fat: 1.0 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 223 mg
Total Carbohydrates: 7.2 g
Dietary Fiber: 3.4 g
Sugars: 1.5 g
Protein: 2.3 g
Serves: 8

Ingredients

• 1 pint cherry tomatoes
• 1 large peach
• 1 jalapeno pepper
• 3 Tbsp red onion, chopped
• 2 Tbsp extra virgin olive oil
• 1 Tbsp lime juice
• 1 Tbsp fresh cilantro, chopped
• 1 garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. In a food processor or blender, chop cherry tomatoes. Put in a large bowl.
2. Peel and remove pit from peach. Add to food processor or blender and coarsely chop. Add into bowl with chopped tomatoes.
3. Remove stem and seeds from jalapeno, mince. Add remaining ingredients in to bowl, stir.

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: 24
Total Fat: 1.8 g
Saturated Fat: 0.3 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 36 mg
Total Carbohydrates: 2.1 g
Dietary Fiber: 0.5g
Sugars: 1.6 g
Protein: 0.3 g
 

Serves: 16

Ingredients

• 2 cups seedless watermelon, diced
• 2 cups orange juice
• 2 Tbsp extra virgin olive oil
• 1 seedless cucumber, diced
• 1 yellow bell pepper, seeded and diced
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 3 Tbsp lime juice
• 2 Tbsp fresh parsley, chopped
• ¼ tsp salt
• ¼ tsp fresh ground black pepper

Directions

1. Process ½ cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed.
2. Transfer to a medium bowl, along with remaining ingredients.
3. Refrigerate until ready to serve. Can be made several hours prior to serving.

Handling & Storage

Choose symmetrical watermelons with dried stems and yellowish undersides. The melon should be heavy for its size.

Store whole watermelons at room temperature. Once cut, refrigerate watermelon in airtight containers and use within 5 days.
 

Nutritional Information

Calories: 114
Total Fat: 5.1 g
Saturated Fat: 0.8 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 101 mg
Total Carbohydrates: 17.4 g
Dietary Fiber: 1.3 g
Sugars: 12.5 g
Protein: 1.7 g
 

Serves: 6

Ingredients

• 6 Bibb lettuce leaves
• 1 large cucumber, diced
• 1 beet (2 inch diam), shredded
• 1 carrot, medium, shredded
• 6 tsp sunflower seeds
• 2 tsp of olive oil
• 2 tsp of balsamic vinegar

Directions

1. Lay lettuce leaves on a flat surface. Top each leaf with equal amounts of cucumber, shredded beets and carrots, and sunflower seeds.
2. Whisk olive oil and balsamic vinegar together to create a balsamic vinaigrette. Drizzle over the ingredients on each leaf.
3. Flip the sides of the lettuce up and in. Then slowly begin rolling away, similar to creating a wrap with a tortilla.

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: 117
Total Fat: 6.4 g
Saturated Fat: 0.9 g
Cholesterol: 0 mg
Sodium: 64 mg
Total Carbohydrates: 14.5 g
Dietary Fiber: 2.9 g
Sugars: 8.2 g
Protein: 2.7 g
Serves: 2

Ingredients

• 1 pound of carrots
• 1½ tsp of olive oil
• ¼ tsp salt
• ¹/8 tsp Fresh cracked pepper
• 1 Tbsp balsamic vinegar
• 1½ tsp sugar

Directions

1. Preheat oven to 400°F.
2. Cut full length carrots in half, and then cut each half into quarters lengthwise. If using baby carrots, just cut into quarters lengthwise.
3. In a large bowl, add olive oil, salt and pepper, stir to mix. Then add in cut carrots, toss to coat.
4. Cover a large baking sheet with aluminum foil. Spread the carrots on a sheet. Roast in the oven for 25 minutes, turning half way through.
5. Mix sugar and balsamic vinegar together. Drizzle over the carrots, Roast for another 8 minutes, until carrots are soft and sugar has dissolved. Take care not to burn the carrots.

Handling & Storage

When storing carrots, remove tops, which are edible, and refrigerate in a plastic bag for up to 2 weeks. Do not store next to apples and pears, which can speed up ripening.

To prepare, do not wash carrots until ready to use. Gently scrub under cold water to remove all dirt surface. Next, trim the ends and peel if desired. If there is a bad spot on them, cut it out.
 

Nutritional Information

Calories: 68
Total Fat: 1.8 g
Saturated Fat: 0.3 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 226 mg
Total Carbohydrates: 12.7 g
Dietary Fiber: 2.8 g
Sugars: 7.1 g
Protein: 0.9 g
 

Serves: 4

Ingredients

• 1 medium (2-3 lb) butternut squash
• 2 large (3-in diam.) beets, peeled
• 1 pound brussel sprouts
• 4 Tbsp olive oil
• 1½ tsp salt
• 2 Tbsp maple syrup
• 1½ Tbsp balsamic vinegar
• ⅓ cup walnuts

Directions

1. Preheat oven to 400°F.
2. Peel and dice butternut squash and beet into ½ inch cubes. Trim ends of brussel sprouts and cut in half lengthwise.
3. In a large bowl, combine the olive oil, salt, maple syrup, and balsamic vinegar. Add vegetables and toss to cover.
4. Cover a large baking sheet with aluminum foil. Spread the vegetables out on the sheet in a single layer. Roast for 40 minutes, turning with a spatula halfway through.
5. Carefully remove vegetables from the baking sheet, placing them into a large serving bowl. Add pecans and lightly toss to mix vegetables. Serve warm.

Handling & Storage

Cut the leaves off the beets, leaving about 1 inch stems. Store leaves in a plastic bag in the vegetable drawer for no more than 3 days. Use the leaves in salads.

Place the beets in a separate plastic bag. Store beets in the refrigerator for up to a week, or a little longer. To prepare, scrub beets with a brush, remove roots, then cut as desired.

Nutritional Information

Calories: 273
Total Fat: 13.9 g
Saturated Fat: 1.7 g
Cholesterol: 0 mg
Sodium: 634 mg
Total Carbohydrates: 37.5 g
Dietary Fiber: 7.8 g
Sugars: 12.5 g
Protein: 6.7 g
Serves: 6

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