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

• 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

• 6 cups sweet potatoes, shredded
• ¼ cup flour
• ½ tsp baking powder
• ¼ tsp ground cinnamon
• ¹/8 tsp nutmeg
• 1 Tbsp honey
• 1 large egg
• 2 large egg whites
• Cooking spray

Directions

1. In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg whites. Using a fork, mix well.
2. Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons of batter on to hot pan, flattening slightly to create a 3 inch pancake. Cook until golden brown on both sides.
3. Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.

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: 151
Total Fat: 0.8 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 21 mg
Sodium: 25 mg
Total Carbohydrates: 32.7 g
Dietary Fiber: 4.2 g
Sugars: 2.5 g
Protein: 3.4 g
Serves: 9

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

• 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

• 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