Ingredients

• 3 cups lima beans
• 1 cup chopped garden tomatoes
• ⅓ cup chopped cilantro, stems removed
• 1 green bell pepper, chopped
• 4 Tbsp lime juice
• ⅛ tsp Fresh cracked pepper
• ⅛ tsp salt

Directions

1. Cook lima beans in boiling water until tender.
2. Remove from stove immediately, drain, and rinse with cold water to stop them from cooking.
3. Place lima beans in a bowl in the refrigerator for 15-20 minutes to let cool.
4. Combine lima beans with tomatoes, cilantro, chopped bell pepper, lime juice, salt, and pepper.
5. Stir well and serve chilled with tortilla chips.

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: 154
Total Fat: 1.2 g
Saturated Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 87 mg
Total Carbohydrates: 28.4 g
Dietary Fiber: 7.0 g
Sugar: 4.4 g
Protein: 8.8 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

• 4 cups of kale, deribbed
• Cooking spray
• 1 Tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. Preheat oven to 350°F. Line metal baking tray with non-stick aluminum foil or spray regular aluminum foil with cooking spray.
2. Deribb the center vein of each kale leaf, then tear into 2 inch pieces.
3. In large bowl, mix together olive oil, salt, and black pepper. Add in torn kale, toss to coat.
4. Place kale on baking tray in single layer. Place in oven to bake for 10-12 minutes, turning halfway. Cook until edges are slightly brown. Watch carefully because the kale can blacken quickly.

Handling & Storage

There are several different types of kale. They come in bunches that have small to medium leaves. Kale can be stored in a plastic bag for up to 5 days in the coldest part of the refrigerator.

Make sure to wash thoroughly before eating. Remove the stalk and center vein by hand or with a knife. Depending on the recipe, chop or tear the leaves.

Nutritional Information

Calories: 65
Total Fat: 3.6 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 176 mg
Total Carbohydrates: 7.1g
Dietary Fiber: 1.0 g
Sugars: 0 g
Protein: 2.0 g
Serves: 4

Ingredients

• 1¼ cup sugar
• ¹/8 tsp salt
• ¹/3 cup flour
• 2 cups fresh sliced strawberries
• 2 cups chopped rhubarb
• 2-crust pie pastry (refrigerated or homemade)
• 2 Tbsp butter
• 1 Tbsp sugar

Directions

1. Preheat oven to 425°F.
2. Combine 1¼ cups sugar, salt, and flour in bowl.
3. Place pie pastry in an 8-inch pie plate. Arrange half the berries and half the rhubarb in pie shell. Sprinkle with half the sugar mixture. Repeat with remaining berries, rhubarb, and sugar mixture. Dot with butter.
4. Place remaining pastry over top of pie. Crimp edge; cut multiple slits in top. Sprinkle with 1 tablespoon of sugar.
5. Place pie plate on covered cookie sheet in case of leakage. Bake for 40-50 minutes or until crust is brown.

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh green 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: 212
Total Fat: 4.7 g
Saturated Fat: 2.5 g Trans Fat: 0.0 g
Cholesterol: 9 mg
Sodium: 92 mg
Total Carbohydrates: 44.1 g
Dietary Fiber: 1.4 g
Sugars: 34.9 g
Protein: 1.4 g
Serves: 8

Ingredients

• 3 quarts of cherry tomatoes, halved
• 4 garlic cloves, peeled
• 10 large basil leaves
• 1 Tbsp balsamic vinegar
• 1 tsp salt
• 1 tsp sugar
• 2 Tbsp extra virgin olive oil

Directions

1. Preheat oven to 400°F. Line 2 large baking trays with foil. Drizzle with 1½ tablespoons of olive oil.
2. Cut cherry tomatoes in half, place cut side up on trays in single layer. Place 2 garlic cloves per tray. Coarsely chop basil leaves; sprinkle evenly between trays.
3. Sprinkle balsamic vinegar, salt, sugar, remaining olive oil on top.
4. Roast for 20-30 minutes until tomatoes are tender. Remove from oven.
5. Using a food processor or blender, process roasted tomatoes, garlic, and basil until desired consistency. The sauce is thick.
6. Use immediately or freeze in zipper bags or plastic containers.

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: 56
Total Fat: 2.7 g
Saturated Fat: 0.4 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 203 mg
Total Carbohydrates: 7.7 g
Dietary Fiber: 2.2 g
Sugars: 5.1 g
Protein: 1.7 g
 

Serves: 12

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

• 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