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

• 1 lb boneless chicken breast, cubed
• 1 packet taco seasoning mix
• 2 Tbsp olive oil
• 1 cup salsa
• ¹/3 cup Delaware peach preserves
• 8 leaves from Romaine hearts
• 1 large peach

Directions

1. Cube 1 pound boneless chicken breasts. Add taco seasoning to a gallon size storage bag. Add chicken, zip, and shake.
2. Heat a large skillet and add 2 tablespoons of olive oil. Add seasoned chicken to skillet and cook thorughly.
3. Add 1 cup of salsa and ¹/3 cup Delaware peach preserves. Stir to coat. Cover skillet and simmer for 10 minutes.
4. Place 2 leaves of the Romaine hearts on each plate. Top with peachy chicken picante. Peel and slice fresh peach, divide evenly to dress each plate.

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: 335
Total Fat: 15.7 g
Saturated Fat: 3.3 g Trans Fat: 0.0 g
Cholesterol: 101 mg
Sodium: 1044 mg
Total Carbohydrates: 13.1 g
Dietary Fiber: 2.8 g Sugars: 5.7 g
Protein: 34.5 g
Serves: 4

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

• 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

• 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

• 8 medium (2-in diam.) red potatoes
• 3 cloves of garlic, peeled
• ¹/³ cup half and half
• 2 Tbsp butter, unsalted
• ½ tsp salt
• ½ tsp black pepper
• 2 Tbsp fresh chives, chopped

Directions

1. Place potatoes and peeled garlic in a large pot; cover with water. Bring to a boil; reduce heat to simmer and cook for 10 minutes, until potatoes are tender.
2. Remove from heat and drain.
3. Add in half and half and butter into large pot along with potatoes and garlic. Using an electric beater, blend potatoes until light and fluffy. If mixture istoo thick, add in more half and half until desired consistency.
4. Garnish with chives. Serve immediately.

Handling & Storage

Do not store potatoes in the refrigerator. Do not store next to onions. Store potatoes in a dry dark place up to 3 months at 45 to 50 degrees.

Potato skins are edible, so the potato can be prepared with or without skins. Before cooking potatoes, scrub under cold water to remove any remaining dirt on the skin.

Nutritional Information

Calories: 253
Total Fat: 5.8 g
Saturated Fat: 3.5 g
Trans Fat: 0.0 g
Cholesterol: 15 mg
Sodium: 244 mg
Total Carbohydrates: 46.4 g
Dietary Fiber: 4.9 g
Sugars: 2.9 g
Protein: 6.0 g
Serves 6

Ingredients

• 2 medium eggplants
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 Tbsp horseradish (from a jar)
• 2 Tbsp white vinegar
• 2 Tbsp dijon mustard
• ½ cup extra virgin olive oil, plus 2 Tbsp
• 1 Tbsp fresh parsley, chopped
• 2 tsp fresh thyme, chopped
• ¼ cup arugula microgreens

Directions

1. Preheat grill over medium-high heat.
2. Cut tops off eggplant and slice lengthwise into ½ inch steaks. Using the 2 tablespoons of olive oil, brush both sides of the eggplant. Season with 1 teaspoon salt and ¾ teaspoon black pepper.
3. In a small bowl, whisk together the horseradish, vinegar, dijon mustard, and remaining black pepper. Once fully combined, add in the fresh parsley and thyme. Set aside.
4. On the heated grill, add the eggplant. Grill for 5 minutes before flipping. Grill for an additional 3 minutes and remove from heat.
5. Top with microgreens and drizzle with the vinaigrette. Serve immediately.

Handling & Storage

It is best to use eggplant within one day of purchase; but it can be refrigerated for up to four days. Eggplants bruise easily, so handle with care.

Cooked eggplant can be refrigerated for 3 days. Freeze pureed eggplant up to 6 months with a little bit of lemon juice to prevent discoloration.

Nutritional Information

Calories: 358
Total Fat: 33.1 g
Saturated Fat: 4.7 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 701 mg
Total Carbohydrates: 18.2 g
Dietary Fiber: 10.6 g
Sugars: 9.0 g
Protein: 3.3 g

Serves: 4

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