Recipes

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Tangy Cabbage

Ingredients:

1 Tbsp oil
1/2 cup onion, chopped
1 tsp garlic, chopped
1/4 tsp salt
1 tsp black pepper
1 cup water
1/4 cup apple cider vinegar
1 large cabbage, chopped

Instructions:

In a large skillet on medium-high heat, heat oil.
Add onion, garlic, salt, pepper, water, and apple cider vinegar.
Cook for about 1 minute.
Stir in cabbage, and cook for 5 minutes, stirring continuously.
Reduce heat to low-medium and simmer for about 7 minutes.
Stir occasionally.
Serve hot.

Youtube Tutorial

Sunshine Wraps

Ingredients:

1 cup cooked chicken, chopped
2/3 cup mandarin oranges
1/4 cup diced onion
1/2 cup diced celery1-1/2 Tbsp mayonnaise
1 tsp soy sauce
1/2 tsp garlic powder
1/4 tsp pepper
2 medium tortillas
4 medium lettuce leaves

Instructions:

In a medium bowl, mix celery, onion, mayonnaise, soy sauce, garlic powder, and pepper.
Gently mix in chicken and orange segments.
Lay tortilla on clean cutting board or large plate.
Place 2 lettuce leaves on each tortilla, adjusting to keep them inside the tortilla.
Place 1/2 of chicken mixture on the lettuce in the middle of each wrap.
Roll the tortillas into a wrap and cut in half.
sunshine wrap

Spring Spread

Ingredients:

4 ounces low fat cream cheese, softened or whipped
1/2 carrot, grated
1/2 red bell pepper, finely diced
2 green onions, finely diced
1 tablespoon fresh herbs, chopped
1 teaspoon lemon or lime juice

Instructions:

Mix all ingredients in a bowl, and stir with a rubber spatula until combined and creamy.
Spread on whole grain crackers and enjoy.
Can also be spread on a whole grain tortilla and sliced into mini pinwheel sandwiches.
Source: Food Smarts curriculum, Leah's Pantry

Youtube Tutorial

Spicy Panzanella

Source: “Good and Cheap: A SNAP Cookbook” by Leanne Brown

Ingredients:

2 small field cucumbers or
1 English cucumber
2 medium tomatoes, chopped
4 slices day-old bread
2 tbsp olive oil
1 jalapeno, finely chopped
2 tbsp chopped tomatosalt and pepper, to tastejuice of
1 lime

Instructions:

If using field cucumbers, peel to remove tough skin.
For English cucumbers, you can leave the skin on.
Chop cucumbers into bite size pieces.
Reserve about 2 tbsp of the chopped tomato to use in the dressing, but combine the rest of the tomatoes with the chopped cucumber in a large bowl.
Sprinkle generously with salt and pepper, toss and set aside.
In a small saucepan over medium heat, add a few drops of olive oil.
Add jalapeno until sizzles, about a minute, then add reserved chopped tomato and a tablespoon of water.
Cook about 2 minutes.
Season with salt and pepper.
Once the liquid has evaporated, turn off head and dump the jalapeno-tomato mixture onto your cutting board.
Chop very finely and return to pan, with the heat off.
Add the lime juice and 2 tablespoons olive oil.
Stir to combine, and adjust seasons as desired.
This is your dressing.
Chop or tear the bread into bite-sized pieces.
Toast it in a skillet over medium heat, tossing occasionally, until chunks are toasty on all sides.
Add the bread and the dressing to the vegetables and stir to combine.
Let the salad sit a few minutes to soak up the dressing, then serve.
Dressing:

Youtube Tutorial

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K 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.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.