Recipes and Tips

Here are some simple, healthy recipes using our new seasonal produce

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Chicken Lettuce Cups

Ingredients:

  • 1 tablespoon oil
  • 1 small carrots, diced
  • 1/2 celery rib, diced
  • 1/2 red bell pepper, diced
  • 5 snap peas, diced
  • 1/2 cup diced red onion
  • 1/2 cup mung beans, cut in 1/2
  • 2 chicken breast, diced
  • 6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
  • 5 fried wonton skins
  • 6 iceberg lettuce leaves
  • 2 tablespoons diced green onions
  • 2 tablespoons crushed, unsalted peanuts
  • Black sesame seeds, for garnish
  1. In a medium saute pan over high heat, add oil
  2. Add vegetables, and chicken, saute for 45 seconds
  3. Deglaze with sambal sauce for 30 seconds
  4. Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts
  5. Garnish lettuce cups with black sesame seeds

 
Apricot Sesame Sambal Sauce:

  • 1/2 cup soy sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 3 tablespoons sambal hot sauce
  • 3 tablespoons apricot preserves
  • 1/4 cup rice wine vinegar
  • 3 tablespoons hoisin sauce
  • 1 teaspoon minced cilantro
  • 2 teaspoons sesame seeds
  • 1 teaspoon sesame oil

By FoodNetwork

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Reduced-Fat Hot Artichoke-Spinach Dip

Ingredients:

  • 1 10-ounce bag baby spinach
  • 1 cup packed fresh basil
  • 3/4 cup canned cannellini beans, drained and rinsed
  • 6 ounces Neufchatel cream cheese
  • 1 clove garlic, smashed
  • 1/2 cup low-sodium chicken broth
  • 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
  • 1/4 cup grated parmesan cheese
  • 3/4 cup shredded low-fat mozzarella cheese
  • Pinch of cayenne pepper
  • 2 or 3 dashes Worcestershire sauce
  • Pinch of salt
  • Freshly ground black pepper
  • Cooking spray
  • Baked chips, for serving
  1. Preheat the oven to 450
  2. Bring a pot of salted water to a boil and prepare a bowl of ice water
  3. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds
  4. Remove with a slotted spoon and immediately plunge in the ice water
  5. Drain and squeeze dry, then roughly chop
  6. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed
  7. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella
  8. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste
  9. Mist a deep 1-quart casserole dish with cooking spray
  10. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella
  11. Bake until golden and bubbly, 20 to 25 minutes
  12. Serve warm with baked chips

By Foodnetwork

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Homemade Applesauce and Applebutter
 

Applesauce
Ingredients:

  • 4 apples – peeled, cored and chopped
  • 3/4 cup water
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  1. In a saucepan, combine apples, water, sugar, and cinnamon
  2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft
  3. Allow to cool, then mash with a fork or potato masher

Apple Butter

Ingredients:

  • 7 quarts strained, cooked apples
  • 6 tsp cinnamon
  • 3 tsp allspice
  • 3 tsp nutmeg
  • 1 tsp ground cloves
  • 3 cups brown sugar
  • 5 cups white sugar
  • 1 1/2 cups cider vinegar
  1. Put ingredients in large roaster pan
  2. Cook in oven at 300 degrees for 5 hours
  3. Pack in pint canning jars

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Tugboat Turnips

serves 4 to 6

Ingredients:

  • 2 large rutabagas, or turnips
  • 6 large carrots
  • 1/2 cup low-fat butter
  • 1/2 cup light brown sugar
  • 1 tsp salt
  1. Peel and chop the rutabagas and carrots
  2. Place in a medium size saucepan, cover with water, and bring to a boil
  3. Gently cook until tender
  4. Drain the rutabagas and carrots, add the butter and brown sugar
  5. Mash with a potato masher
  6. Adjust the taste with salt and sugar

By Food Network

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Roasted Butternut Squash Soup

serves 4

Ingredients:

Roasted Winter Squash

  • 2 tbsp butter
  • 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn)
  • Salt and pepper

Soup

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup diced onion (1/4-inch)
  • 1/4 cup diced celery (1/4-inch)
  • 1/4 cup diced carrot (1/4-inch)
  • 1 cinnamon stick
  • salt and pepper
  • 1 carton (32 oz) Progresso® chicken broth (4 cups)
  • 1/2 tsp ground toasted coriander, if desired
  • 1 1/2 cups Roasted Winter Squash (above)
  • 1/2 cup half-and-half, if desired*
  • 2 tbsp toasted pumpkin seeds
  • 1/2 cup Progresso® plain panko crispy bread crumbs, toasted light brown in saute pan over medium heat

To make roasted winter squash:

  1. Heat oven to 375 degrees F
  2. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper
  3. When squash begins to brown, place pan in oven
  4. Roast for 15 minutes or until medium-brown on all sides
  5. Remove from oven and let cool slightly
  6. Puree in food processor, or mash with potato masher or ricer
  7. Measure 1 1/2 cups squash; reserve.

To make soup:

  1. Heat the olive oil in a large saucepan over medium heat until hot
  2. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown (about 10 mins)
  3. Season with salt and pepper
  4. Add the broth and the coriander; bring to a boil
  5. Simmer for several minutes
  6. Stir in reserved squash until smooth; simmer gently to let the flavors meld (about 10 mins)
  7. Discard the cinnamon stick
  8. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  9. Return the soup to the pan and reheat gently
  10. Add the half-and-half
  11. Adjust the seasoning with salt and pepper
  12. Top each serving with pumpkin seeds and toasted bread crumbs

 

Tip: *Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half.

By Food Network

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Ricotta Spinach Tacos

serves 4

Ingredients:

  • 8 ounces ricotta (preferably fresh), at room temperature
  • 2 tbsp chopped fresh cilantro
  • 3 cloves garlic, chopped
  • salt
  • 1 tbsp vegetable oil
  • 1 white onion, sliced into 1/2-inch-thick rings
  • 2 (4-ounce) cans sliced green chile peppers, drained
  • 2 bunches fresh spinach (about 1 pound), stemmed
  • 1/2 tsp ground cumin
  • 8 to 12 corn tortillas
  • Salsa verde, for serving
  1. Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt
  2. Heat the vegetable oil in a large skillet over high heat
  3. Add the onion and cook without stirring until lightly browned (1 to 2 mins)
  4. Stir and continue cooking until the onion begins to soften (about 2 mins)
  5. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt
  6. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted (about 3 more mins)
  7. Season with salt; transfer to a bowl and keep warm
  8. Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes
  9. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold
  10. Serve with more salsa

by Food Network

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Mashed Yellow Turnips with Crispy Shallots

serves 6

Ingredients:

  • 1 1/2 cups light olive or vegetable oil
  • 3 tbsp unsalted butter
  • 5 to 6 shallots, peeled and sliced into thin rings
  • 2 large yellow turnips (rutabagas), about 4 pounds total
  • salt and 1/2 tsp pepper
  • 1 cup whole milk
  • 6 tbsp (3/4 stick) salted butter
  1. Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F
  2. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown (30 to 40 minutes). The temperature should stay below 260 degrees F
  3. Stir the shallots occasionally to make sure they brown evenly
  4. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels
  5. Once they have dried and crisped, they can be stored at room temperature, covered, for several days
  6. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks
  7. Place them in a saucepan with water to cover and 1 tsp of salt
  8. Bring to a boil and simmer, covered, until easily pierced by a paring knife (about 35 minutes), Drain
  9. In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer
  10. Puree the turnips in several batches in a food processor fitted with the steel blade
  11. With the motor running, add the melted butter and milk in a steady stream (the turnips should be smooth)
  12. Return the puree to the saucepan, season with 1 tsp salt and the pepper, and reheat, stirring, over medium heat
  13. Serve piping hot, sprinkled generously with crispy shallots

By Food Network

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Steamed Vegetables with Roasted Chickpeas

serves 4

Ingredients:

  • 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
  • 1/2 head cauliflower, sliced into florets
  • 1 2-inch piece ginger, peeled and thinly sliced
  • salt and pepper
  • 4 cups snow peas (about 8 ounces)
  • 1/2 tsp coriander seeds, crushed
  • 2 tbsp toasted sesame oil
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 tbsp unsalted butter
  • 4 scallions, thinly sliced
  • Cooked brown rice, for serving (optional)
  • 1/4 cup thinly sliced fresh mint
  • Toasted sesame seeds, for garnish
  1. Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water, season with salt
  2. Cover and steam until the vegetables are tender, about 25 minutes
  3. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender(about 5 minutes)
  4. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant (about 1 minute)
  5. Add the sesame oil and increase the heat to medium-high
  6. Add the chickpeas and cook until crisp (about 5 minutes)
  7. Add the butter and scallions; remove from the heat
  8. Divide the vegetables among plates, over rice if desired
  9. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds

By Food Network Television

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Bruschetta with Shrimp, Tarragon and Arugala

serves 4 to 6

Ingredients:

    Toasts:

  • 1 loaf ciabatta bread, trimmed and cut into 14 (1/2″ thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved

    •  
    Topping:

  • 3 tbsp olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 pound extra-large shrimp, peeled and veined
  • salt and pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup low-sodium chicken stock
  • 3 tbsp chopped fresh tarragon leaves
  • 1 packed cup arugala, chopped
  • 1/2 cup mascarpone cheese, at room temperature

For the toasts:

  1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F
  2. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil
  3. Bake until light golden, about 10 minutes. Cool for 2 minutes
  4. Rub the warm toasts with the cut side of the garlic. Set aside

 
For the topping:

  1. In a medium skillet, heat 3 tablespoons of oil over medium-high heat
  2. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes
  3. Season the shrimp with salt and pepper, to taste, and add them to the skillet
  4. Cook until the shrimp are pink and cooked through about 3 to 4 minutes
  5. Remove the shrimp and chop into 1/2-inch pieces. Set aside
  6. In the same skillet, add the tomatoes and season with salt and pepper, to taste
  7. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes
  8. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes.
  9. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes
  10. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp
  11. Stir until the mixture is creamy. Season with salt and pepper, to taste
  12. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving

By Food Network Television

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Vegetable Ribollita

serves 6

Ingredients:

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, diced (2 1/2 cups)
  • 1 rib celery, sliced (3/4 cups)
  • 1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
  • 2 carrots, peeled and diced (1/3 cup)
  • 3 cloves garlic, chopped
  • 1 sprig fresh rosemary
  • Salt and pepper
  • 1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
  • 1 (15-ounce) can diced tomatoes, in juice
  • 1/2 cup chopped fresh basil leaves
  • 1 tsp dried marjoram
  • 1 (15-ounce) can cannellini beans
  • 10 cups vegetable broth
  • 4 cups cubed sourdough bread (about 1/2 loaf)
  • 3 cups baby spinach leaves
  • 1/2 cup shaved Pecorino-Romano
  1. In a soup pot or Dutch oven, heat the 1/4 cup olive oil over medium heat.
  2. Add the onions, celery, zucchini, carrots, garlic, and rosemary
  3. Season with salt and pepper.
  4. Cook until the vegetables are soft and juicy, about 10 minutes.
  5. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper.
  6. Cook until cabbage is just tender, about 10 minutes.
  7. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
  8. Remove the rosemary sprig.
  9. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more.
  10. Season with salt and pepper.
  11. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.

By Food Network Television

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Basil, Tomato, and Mozzarella Sandwich

serves 4

Ingredients:

  • 1 loaf of bread
  • 6 basil leaves, chopped
  • 2 sliced tomatoes
  • 4 ounces sliced mozzarella cheese
  • 1/8 teaspoon hot pepper flakes
  • Balsamic vinaigrette

  1. Slice the loaf of bread in half (lengthwise)
  2. Layer basil, tomato slices, and mozzarella between the two halves of bread
  3. Cut into four sandwiches
  4. In small dish, mix the vinaigrette with the hot pepper flakes to use as a dipping sauce

By RecipeMatcher

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California Wraps

makes 4 wraps

Ingredients:

  • 1 tomato, thinly sliced
  • 8-12 lettuce leaves
  • 10-12 slices crisp, low-fat bacon
  • 12 ounces low-fat sliced turkey breast
  • 1 avocado, pitted, peeled, and thinly sliced
  • 4 10″ flour tortillas
  • 1 cup torn arugala
  • 1/2 cup fat-free Ranch dressing (or any dressing you choose)
  1. Heat tortillas as directed on package
  2. Place lettuce leaves onto about three fourths of each tortilla
  3. Top evenly with turkey, bacon, tomato, avocado, arugula, and dressing
  4. Fold up bottom section of tortilla, roll into cone shape, secure with toothpicks

By RecipeMatcher

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Grilled Sweet Potatoes with Apples

serves 4
Ingredients:

  • 1 apple, peeled, cored, thinly sliced
  • 2 sweet potatoes, sliced
  • pinch of Cinnamon for taste
  • pinch of white sugar for taste
  • 1/2 cup low-fat butter
  1. Begin by preheating an outdoor grill
  2. In a bowl, toss in the sweet potato and apple slices in a bowl with the sugar and cinnamon
  3. Mix to spread sugar and cinnamon evenly, divide into four portions
  4. Place each portion on a large piece of aluminum foil
  5. Add equal amount of butter to each, tightly wrap into foil
  6. Place foil packets on the grill for 40 minutes, turning every 5-10 minutes until apples and potatoes are tender

By RecipeMatcher

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Sausage-Cauliflower Spaghetti

serves 4

Ingredients:

  • salt
  • 12 ounces whole-grain spaghetti
  • about 3 tbsp extra-virgin olive oil
  • 12 ounces sweet italian, low-fat turkey sausage (casings removed)
  • 6 cloves garlic, sliced
  • 1 small head cauliflower, broken into small florets
  • 1 bunch scallions, chopped
  • 1 cup grated parmesan cheese
  1. Bring a large pot of salted water to a boil
  2. Add spaghetti, cook until tender
  3. Reserve 2 cups water from pot, drain
  4. Heat oil in large skillet over medium-high
  5. Crumble sausage into skillet, cook until brown
  6. After 4-5 minutes, add garlic and cook until golden (2-3 minutes)
  7. Add cauliflower, cook until edges brown (2 minutes)
  8. Add spaghetti and scallions to skillet
  9. Drizzle olive oil on skillet, add pinch of salt
  10. Mix for a few minutes to allow scallions to wilt and sauce to cover pasta
  11. Add up to 1 cup cooking water if needed for loosening
  12. Remove from heat, sprinkle with cheese, mix

By Food Network Magazine

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Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

serves 4

Ingredients:

  • 4 medium sweet potatoes, peeled and cut into chunks
  • 4 bone-in pork chops, 1 inch think
  • salt and pepper
  • 2 tbsp extra-virgin olive oil
  • 2 large onions (yellow or red), thinly sliced
  • 2 apples, thinly sliced
  • 2 tbsp thyme leaves, finely chopped
  • 1 lemon
  • 4tbsp low-fat butter
  • 2 tbsp all-purpose flour
  • 1 cup apple cider
  • 2 cups chicken stock
  • 2 tbsp orange marmalade
  1. Add sweet potatoes to a medium pot, cover with salted water, bring to a boil
  2. Once boiling, lower heat to a simmer until fork tender (15-18 minutes)
  3. Season pork chops with salt and pepper
  4. Heat 1 tbsp olive oil in a large skillet over medium-high heat
  5. Cook pork in skillet for about 5 minutes or until golden brown
  6. Turn pork and cook for 3-4 minutes with loose foil tent over skillet
  7. Remove pork, place on a plate, cover to keep warm
  8. Add another small portion of olive oil to skillet, add onions and apples
  9. Season with salt, pepper, and thyme
  10. Cook until tender (about 5-6 minutes)
  11. Douse with juice from lemon
  12. Remove onions and apples and place in a bowl, keep warm with cover
  13. Add 2 tbsp butter to skillet, melt, then whisk into flour
  14. Cook for 1 minute, then whisk in cider and 1 cup chicken stock
  15. Season gravy with salt and pepper
  16. Allow to thicken over medium-low heat (about 4-5 minutes)
  17. Drain cooked sweet potatoes, return pan to stove
  18. Melt 2 tbsp butter, combine with marmalade and 1 cup chicken stock
  19. Add potatoes, mash, season with salt and pepper
  20. Serve each chop covered with apples, onions, poured gravy
  21. Serve sweet potatoes as a side

By Food Network Magazine

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