Ingredients

• Cooking spray
• 1 cup flour
• 1 tsp baking powder
• ^1/4 tsp salt
• ^1/2 cup butter, unsalted, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup strawberries, halved
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Directions

1. Grease 9-inch deep dish pie plate with cooking spray.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, use beaters to cream butter and 1 cup of sugar. Add eggs one at a time, beating after each addition, add in vanilla.
4. Using a mixer at medium speed, add in flour mixture. When well-mixed, pour into a pie plate. Cover with plastic wrap, chill in refrigerator for 20 minutes.
5. Preheat oven to 375 F. Arrange strawberry halves in a target formation on top of batter. Sprinkle lemon juice across the strawberries. Make a cinnamon sugar mixture with remaining ingredients and sprinkle over tart.
6. Bake for 40 – 50 minutes or until edges are brown and center is set.

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh gen 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: 289
Total Fat: 12.9 g
Saturated Fat: 7.7 g
Cholesterol: 71 mg
Sodium: 172 mg
Total Carbohydrates: 42.0 g
Dietary Fiber: 1.0 g
Sugars: 29.1 g
Protein: 3.3 g
Serves: 8

Ingredients

2 medium spaghetti squash
1 Tbsp extra virgin olive oil
2 cups cooked shredded chicken
1 cup shredded Monterrey Jack
2 Tbsp butter, melted
^1/₃ cups hot pepper sauce
4oz cream cheese, softened
Pinch of black pepper

Directions

1. Preheat oven to 400^oF.
2.Cut spaghetti squash lengthwise in half, remove seeds. Brush olive oil on the flesh of the spaghetti squash. Place face down on the lined sheet pan. Roast for 35 minutes.
3. In a large bowl, combine 3/4 cup of shredded cheese, melted butter, hot sauce, cream cheese, and pepper. Mix with fork until well blended. Fold in shredded chicken.
4.Using a fork, scrape out the strands of spaghetti squash, making sure to preserve the squash shells. Mix the chicken mixture. Divide the stuffing evenly between the 4 squash halves. Top with remaining shredded cheese.
5. Turn down the 350oF. Place filled squash back on a baking sheet. Cover loosely with aluminum foil so the cheese does not stick. Bake for 10 – 15 min.

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: 325
Total Fat: 18.9 g
Saturated Fat: 9.1 g
Trans Fat: 0.0 g
Cholesterol: 91 mg
Sodium: 542 mg
Total Carbohydrates: 15 g
Dietary Fiber: 0 g
Sugars: 0.1 g
Protein: 25.2 g
Serves: 4

Ingredients

• 2 quarts strawberries
• 10.75 oz package frozen pound cake
• 2 Tbsp lemon juice
• 3 cups strawberry yogurt
• 1 pkg cheesecake instant pudding
• 8 oz fat-free frozen whipped topping

Directions

1. Hull and slice strawberries. Place 1 quart of strawberries on a baking tray and freeze.
2. Remove pound cake from container. Cut into ¾ inch cubes. Set aside.
3. Mix together lemon juice, yogurt and pudding mix until smooth. Fold whipped topping into yogurt mix.
4. Remove frozen strawberries, mix in with room temperature strawberries.
5. In a large trifle dish, place one-third of the pound cake cubes in the bottom. Top with one-third of strawberries, then one-third of yogurt mixture. Repeat with remaining until finished.

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: 377
Total Fat: 14.3 g
Saturated Fat: 7.9 g
Trans Fat: 0.0 g
Cholesterol: 95 mg
Sodium: 255 mg
Total Carbohydrates: 55.5 g
Dietary Fiber: 2.4 g
Sugars: 35.8 g
Protein: 6.3 g
 

Serves: 12

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 Tbsp olive oil
• 1 small leek, cleaned & sliced
• 1 small onion, chopped
• 3 medium russet potatoes, peeled & cubed
• 40 medium asparagus spears
• 6 cups low sodium chicken broth
• 1 Tbsp lemon pepper seasoning
• 1 Tbsp fresh lemon juice
• 3 Tbsp low-fat sour cream

Directions

1. In a large saucepan over medium heat, add olive oil, saute leek and onion for 3 minutes.
2. Cut asparagus into 1 inch pieces. Add potatoes and asparagus, reserving 10 asparagus tips for garnish. Saute for 5 minutes.
3. Add chicken broth and simmer until potatoes are tender, about 20 minutes.
4. Working in batches, puree cooled soup in blender or food processor until smooth.
5. Return soup to saucepan and stir in lemon pepper seasoning and lemon juice.
6. Blanch reserved asparagus tips.
7. Ladle soup into bowls, lay asparagus tip on top, garnish with sour cream. Serves 10.

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: 94
Total Fat: 2.3 g
Saturated Fat: 0.7 g
Cholesterol: 2 mg
Sodium: 51 mg
Total Carbohydrates: 15.2 g
Dietary Fiber: 3.2 g
Sugars: 2.6 g
Protein: 4.0 g
Serves: 10

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

• 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

• 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

• 5 cups seedless watermelon, cubed and frozen
• 1¼ cups frozen strawberries
• ½ cup cold water
• ¾ cup sugar
• 2 Tbsp lemon juice

Directions

1. Place all of the ingredients into a blender or food processor. Blend until smooth.
2. Scrape down sides to mix thoroughly. If mixture seems too thick, add 1 tablespoon of cold water, blend and re-evaluate before adding additional water
3. Serve sorbet immediately or place in a freezer safe container until serving. Remove from freezer and let soften 5 minutes prior to eating.

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: 234
Total Fat: 0.3 g
Saturated Fat: 0.2 g
Trans Fat: 0.0 g
Cholesterol: 2 mg
Sodium: 5 mg
Total Carbohydrates: 60.9 g
Dietary Fiber: 2.9 g
Sugars: 55.5 g
Protein: 1.2 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