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

• 2 Tbsp olive oil
• 1 cup sliced carrots
• 1 cup onions, chopped
• 4 cloves garlic, pressed/minced
• 3 quarts vegetable broth
• 1 cup tomato sauce
• 24 oz. original V-8 juice
• 1 cup potatoes, cubed
• 1 cup green beans
• 1 cup cabbage, shredded
• 1 cup zucchini, diced
• 1 16 oz. can kidney beans
• 1 Tbsp basil
• 1 tsp oregano
• ½ tsp freshly cracked pepper
• 1 cup elbow macaroni
• ½ cup Parmesan cheese, grated

Directions

1. In a large stock pot over medium-high heat, warm the oil. Add the carrots, onions, and garlic. Stir occassionally until vegetables start to soften.
2. Add in the remaining ingredients, except for macaroni, and bring to a boil.
3. Add in the pasta and cook for about 10 minutes, stirring occasionally, until pasta and vegetables are tender.
4. Serve hot. Top with parmesan cheese.

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: 248
Total Fat: 5.0 g
Saturated Fat: 1.8 g
Trans Fat: 0.0 g
Cholesterol: 7.0 mg
Sodium: 762 mg
Total Carbohydrates: 39.2 g
Dietary Fiber: 8.1 g
Sugars: 6.1 g
Protein: 13.9 g
Serves 12

Ingredients

• 3 cups lima beans, rinsed & drained
• 2 Tbsp of olive oil
• 1 ½ Tbsp lime juice
• 1 clove garlic, minced
• 2 Tbsp chopped fresh mint

Directions

1. Cook lima beans in saucepan with 1/2 cup water for 6 minutes. Remove from heat, cover, and let stand for 5 minutes.
2. Rinse under cold water and drain.
3. Puree cooked lima beans along with olive oil, lime juice and mint in a food
4. processor until smooth. Pulse for 30 seconds to combine.

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: 157
Total Fat: 7 g
Saturated Fat: 1.2 g
Cholesterol: 0 mg
Sodium: 27 mg
Total Carbohydrates: 18.0 g
Dietary Fiber: 6.0 g
Sugar: 1.0 g
Protein: 6.0 g
 

Serves 4

Ingredients

• 1 pound russet potatoes
• ½ cup green peas, shelled
• ½ small red onion, finely diced
• 1 large carrot, finely diced
• 3 beets, roasted
• 3 Tbsp fresh parsley, finely chopped
• ¼ cup mayonnaise
• 3 Tbsp extra virgin olive oil
• 2 Tbsp fresh lemon juice
• ½ tsp salt
• ½ tsp black pepper

Directions

1. Cut potatoes into a ½-inch dice. Place in saucepan, cover with water. Cook on high heat, bringing to a rapid boil, stirring occasionally. Once the water boils, cook potatoes for 2-3 minutes longer. Remove from heat and drain into colander. Rinse gently with cold water to stop cooking.
2. Cut roasted beets into ½-inch dice. Chop remaining vegetables.
3. In a large bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper.
4. Add the vegetables and cooked potatoes to the bowl. Gently fold to combine ingredients without breaking the potatoes.
5. Chill in the refrigerator for several hours before serving.

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: 224
Total Fat: 10.6 g
Saturated Fat: 1.6 g
Cholesterol: 3 mg
Sodium: 321 mg
Total Carbohydrates: 30.5 g
Dietary Fiber: 5.1 g
Sugars: 7.7 g
Protein: 3.9 g
 

Serves 6