Ingredients

• 3 lb sugar pumpkin
• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, mined
• 3 cups chicken broth
• 1 Tbsp curry powder
• 1 tsp chili powder
• Pinch of salt
• Pinch of black pepper

Directions

1. Preheat oven to 350 °F.
2. Wash and dry pumpkin before halving. remove seeds and stringy innards. Brush the flesh with olive oil. Place the pumpkin on a cookie sheet, cut side down and roast for 45 minutes until fork tender. Remove and cool.
3. Separate the pumpkin flesh from the skin. Puree the flesh in a food processor until smooth.
4. . In a stock pot, sauté onion and garlic over medium heat. Stir in chicken broth, pumpkin, curry powder, chili powder, and pepper. Bring to a boil and reduce to a simmer, cook for another 10 minutes.

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 discard the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired.

Nutritional Information

Calories: 72
Total Fat: 2.7 g
Saturated Fat: 0.6 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 315 mg
Total Carbohydrates: 10.1 g
Dietary Fiber: 3.3 g
Sugars: 3.9 g
Protein: 3.2 g
Serves: 8

Ingredients

• 3 cups zucchini, shredded
• 1 ^2/3 cups sugar
• ^2/3 cup vegetable oil
• 2 tsp vanilla
• 4 large eggs
• 3 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ^1/2 tsp ground cloves
• ^1/2 tsp baking powder
• ^1/2 cup walnuts, coarsely chopped
• ^1/2 cup golden raisins

Directions

1. Preheat oven to 350 o F. Move oven racks to low, so that tops of pans will be in middle oven. Grease two 8-inch loaf pans.
2. In a large bowl, beat together zucchini, sugar, oil, vanilla, and eggs.
3. Add in flour 1 cup at a time. then mix in remaining ingredients, except for nuts and raisins. Fold in nuts and raisins with a wooden spoon.
4. Pour into pans. Bake for 50-60 minutes, until toothpick comes out clean.
5. Cool 10 minutes, loosen sides, flip to release. Cool on wire rack before wrapping.

Handling & Storage

A summer variety, zucchini should be firm, shiny, and have slightly prickly skin. Look for zucchini that is no more than 2 inches in diameter and free of blemishes.

Nutritional Information

Calories: 307
Total Fat: 13 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 329 mg
Total Carbohydrates: 44.3 g
Dietary Fiber: 1.6 g
Sugars: 24.4 g
Protein: 5.5 g
Serves: 16

Ingredients

• 4 sweet potatoes
• 2 cups flour
• ½ cup shortening
• ²/3 cup sugar
• ½ Tbsp baking powder
• 1 tsp salt

Directions

1. Peel and cook sweet potatoes. Mash sweet potatoes into 2 cups.
2. Preheat oven to 425°F.
3. Mix dry ingredients together. Cut in shortening. Add mashed sweet potatoes to make a soft dough.
4. Pat out on a floured surface and cut using a 2¼ inch biscuit cutter or floured drinking glass.
5. Place on baking sheet. Bake for 10-12 minutes.

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: 149
Total Fat: 5.9 g
Saturated Fat: 1.8 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 130 mg
Total Carbohydrates: 22.9 g
Dietary Fiber: 1.1 g
Sugars: 7.5 g
Protein: 1.7 g
Serves: 18

*Serving suggestion: Enjoy with a drizzle of honey.

Ingredients

• 1½ lbs green cabbage, shredded
• 1 medium fennel bulb, chopped
• ½ lb smoked turkey breast, cubed
• 1 cup dried cranberries
• 4 tsp fennel seeds
• 2 cups chicken broth
• ½ cup cranberry juice
• 1 Tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp freshly cracked pepper

Directions

1. Preheat oven to 425°F.
2. Coat a 9×13 baking dish with cooking spray. Add shredded cabbage and fennel. Sprinkle on turkey, cranberries, and fennel seeds.
3. Whisk together chicken broth, cranberry juice, and olive oil. Pour evenly over cabbage.
4. Toss salt and pepper across the mixture.
5. Bake, covered, 30 minutes. Uncover, stir and bake for an additional 30 minutes.

Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.
 

Nutritional Information

Calories: 94
Total Fat: 2.7 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 10 mg
Sodium: 515 mg
Total Carbohydrates: 12.9 g
Dietary Fiber: 4.6 g
Sugars: 6.1 g
Protein: 7.1 g
 

Serves: 10

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

• 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

• 1½ cups green cabbage, shredded
• 1½ cups red cabbage, shredded
• 1 cup carrots, shredded
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp dijon mustard
• 2 tsp honey
• ½ tsp salt

Directions

1. Finely shred both green and red cabbage. Coarsely shred carrots.
2. In a large bowl, whisk together olive oil, apple cider vinegar, dijon mustard, honey, and salt.
3. Add in cabbage and carrots, toss to coat.
4. Let stand for 5 minutes before serving.

Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.
 

Nutritional Information

Calories: 69
Total Fat: 3.7 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 364 mg
Total Carbohydrates: 8.9 g
Dietary Fiber: 2.1 g
Sugars: 6.0 g
Protein: 1.1 g

Ingredients

• 2 Tbsp butter, unsalted
• 3 medium tart apples
• 1 head green cabbage
• 1½ tsp salt
• ½ tsp pepper
• ¼ cup low-sodium chicken broth
• ¼ cup apple cider vinegar
• 2 Tbsp sugar

Directions

1. Core, peel and slice apples into wedges. Core and slice cabbage thinly.
2. In a large pot, melt butter over medium heat. Add the apples and cook for 2 minutes, until they soften. Add the cabbage, salt, and pepper. Cook for an additional 2-3 minutes.
3. Add in the chicken broth, vinegar, and sugar. Gently stir the cabbage and apple mixture to coat, and the cabbage wilts.
4. Cover and cook for 10 minutes. Then remove lid and cook for another 10 minutes to reduce the liquid. Stir occasionally, but gently so the apples do not turn to sauce.

Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.
 

Nutritional Information

Calories: 194
Total Fat: 6.2 g
Saturated Fat: 3.7 g
Cholesterol: 15 mg
Sodium: 952 mg
Total Carbohydrates: 35.6 g
Dietary Fiber: 7.8 g
Sugars: 26.0 g
Protein: 2.9 g
 

Serving suggestion: Goes well with pork chops.

Serves 4