Recipes

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Watermelon Lemonade

Ingredients:

1/2 cup watermelon puree, strained to remove seeds
1/4 cup lemon juice
3 Tbsp simple syrup*3/4 cup cold water

Instructions:

Blend watermelon chunks in a blender to puree, and strain to remove seeds.
Add lemon juice, simple syrup, and water.
Stir to combine.
Enjoy.
*Simple Syrup - combine equal parts sugar and water, heat until dissolved and well combined.
Store remainder in the refrigerator for up to a month.

Vegetable Pancakes

Ingredients:

2 eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup Ice water1-1/2 cups mixed vegetables
2 teaspoons vegetable oil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 pinch red pepper flakes
2 eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup Ice water1-1/2 cups mixed vegetables
2 green onions, cut into 1-inch pieces
2 teaspoons vegetable oil

Instructions:

In a small bowl, stir together all ingredients for dipping sauce.
Set aside.
In a medium bowl, whisk eggs and salt until frothy.
Add flour and water.
Stir to make a thick batter, then gently stir in vegetables and green onions.
In a small skillet, heat half the oil over medium heat.
Spoon in half the batter to make a pancake.
Cook until crisp and golden, 4 to 5 minutes per side.
Repeat with remaining oil and batter.
Cut pancake into quarters and serve with dipping sauce.
vegetable pancake
Pancakes:
Dipping Sauce:

Youtube Tutorial

Turkey Zucchini Boats

Ingredients:

1 pound lean ground turkey
1/2 medium onion
2 medium zucchini1-1/2 cup marinara sauce
2 Tbsp parmesan
2 Tbsp mozzarella

Instructions:

Preheat oven to 400 degrees.
In a large non-stick skillet over medium-high heat, add onion and turkey.
Season with salt and pepper.
Cook for 10 minutes, breaking apart as it cooks.
Add marinara sauce and cook for 2-3 minutes.
Cut the zucchini lengthwise.
Use a spoon to scoop the seeds and center out of each zucchini half, leaving about a 1/4-inch thick zucchini boat.
Place the zucchini in a 9 x 13 baking dish.
Spoon the turkey mixture into the 4 zucchini boats.
Sprinkle cheese on each boat.
Cover dish with foil and bake for 20-30 minutes.

Tuna Apple Salad

Ingredients:

12 ounces Tuna canned water packed, drained
2 tablespoons Onion, finely chopped
1 Apple, cored and chopped
1/4 cup Celery chopped
3 tablespoons salad dressing of your choice

Instructions:

In a small bowl, stir together tuna, onion, apple, celery, and 2 tablespoons of dressing.
Serve on whole wheat bread, in a whole wheat pita, or with mixed salad greens.
Tuna is a great source of protein, omega-3 fatty acids, and many other nutrients important for heart, brain, muscle, skin, & immune health!

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy.Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serraded knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of:

Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!
B Vitamins help our cells grow and stay healthy.
Vitamin C keeps our immune system strong and helps our bodies heal quickly.
Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

Stone Fruit

Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Stone fruits are great sources of:

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven): Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
Bake: Place halves cut-side down on a baking sheet.
Roast in a 400°F oven for about 30-45 minutes until tender.
Check: A fork should slide in easily-but don't overcook or it gets soggy.
Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.