Recipes

• 4 ounces low-fat cream cheese, softened or whipped
• ½ carrot, grated
• ½ red bell pepper, finely diced
• 2 green onions, finely diced
• 1 tablespoon fresh herbs, chopped
• 1 teaspoon lemon or lime juice

• Add all ingredients to a medium bowl.
• Stir with a rubber spatula until well combined and creamy.
• Serve immediately or refrigerate until ready to use.

Nutrition Highlight:

• Carrots and bell peppers provide vitamins, minerals, and fiber, while adding fresh vegetables to a spread is an easy way to increase vegetable intake.

Make It Your Own:

• Use whatever vegetables and herbs you have available. Try chopped cucumber, celery, spinach, tomatoes, or other colorful vegetables. Use dried herbs if fresh herbs aren't available, and substitute lemon or lime juice based on what you have at home. Spread on crackers, tortillas, bread, or use as a dip for vegetables.

Storage:

• Store in a covered container in the refrigerator for up to 3–4 days.

Recipe Source:

• Food Smarts curriculum, Leah's Pantry

• 2 small field cucumbers or 1 English cucumber
• 2 medium tomatoes, chopped
• 4 slices day-old bread
• 2 tablespoons olive oil
• 1 jalapeño, finely chopped
• 2 tablespoons chopped tomato, reserved for the dressing
• Salt and black pepper, to taste
• Juice of 1 lime
• 1 tablespoon water

• If using field cucumbers, peel them to remove the tough skin. English cucumbers can be left unpeeled.
• Chop the cucumbers into bite-sized pieces.
• Set aside 2 tablespoons of chopped tomato for the dressing. Add the remaining tomatoes and cucumbers to a large bowl.
• Season the vegetables generously with salt and black pepper. Toss and set aside.
• Heat a small saucepan over medium heat with a few drops of olive oil.
• Add the jalapeño and cook for about 1 minute, until sizzling.
• Add the reserved chopped tomato and 1 tablespoon of water. Cook for about 2 minutes, then season with salt and pepper.
• Once the liquid has evaporated, remove the pan from the heat. Finely chop the jalapeño-tomato mixture, then return it to the pan.
• Stir in the lime juice and 2 tablespoons olive oil. Taste and adjust the seasoning as desired.
• Tear or chop the bread into bite-sized pieces.
• Toast the bread in a skillet over medium heat, tossing occasionally, until crisp and toasted on all sides.
• Add the toasted bread and dressing to the vegetables. Stir gently to combine.
• Let the salad sit for a few minutes so the bread can absorb some of the dressing, then serve.

Nutrition Highlight:

• Panzanella combines vegetables with whole-food ingredients to create a flavorful salad. Tomatoes and cucumbers provide vitamins, minerals, and water, while using day-old bread helps turn a leftover ingredient into part of a meal.

Make It Your Own:

• Use whatever vegetables you have available. Try bell peppers, zucchini, onion, or other tomatoes in place of or alongside the vegetables in the recipe. Use any bread you have on hand, including whole-wheat bread, and adjust the jalapeño to make the salad more or less spicy.

Storage:

• For the best texture, serve immediately after assembling. Refrigerate leftovers in a covered container and use within 1 day. The bread will soften as it sits.

Recipe Source:

• Good and Cheap: A SNAP Cookbook by Leanne Brown

• 2 teaspoons olive oil
• 2 eggs
• ⅓ cup fresh or frozen vegetables, chopped, such as spinach, kale, Swiss chard, peppers, peas, onion, or summer squash
• Salt and black pepper, to taste

• Heat 1 teaspoon of olive oil in a skillet over medium heat.
• Add the vegetables and sauté until tender. Transfer the vegetables to a medium bowl and set aside.
• Add the remaining 1 teaspoon of olive oil to the skillet.
• Crack the eggs into the skillet and scramble over medium heat.
• When the eggs are partially cooked, add the vegetables back to the skillet.
• Continue cooking until the eggs are fully cooked.
• Season with salt and black pepper to taste.

Nutrition Highlight:

• Eggs provide protein and several important vitamins and minerals. Adding vegetables increases the fiber, vitamins, and minerals in the meal.

Make It Your Own:

• Use whatever vegetables you have available, whether fresh, frozen, or leftover cooked vegetables. Try spinach, kale, peppers, peas, onion, zucchini, tomatoes, or other vegetables you enjoy. Add beans, cheese, or leftover cooked meat for additional protein and flavor.

Storage:

• Refrigerate leftovers in a covered container and use within 3–4 days. Reheat thoroughly before serving.

• 2 russet potatoes, peeled and cut into 1-inch cubes
• 6 eggs
• 2 teaspoons vegetable oil
• 1 medium yellow onion, peeled and chopped
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

• Preheat the oven to 400°F.
• Place the potatoes in a pot and cover with cold water.
• Bring to a boil and cook until the potatoes can be easily pierced with a knife.
• Drain the potatoes well and set aside.
• In a medium bowl, whisk together the eggs, salt, and black pepper.
• Heat the oil in an oven-safe skillet over medium-high heat.
• Add the onion and cook for about 5 minutes, until softened.
• Add the cooked potatoes to the skillet and spread them evenly.
• Pour the egg mixture over the potatoes and onions. Gently shake the skillet and use a spatula to spread the mixture evenly.
• Reduce the heat to medium and cook for about 7 minutes, or until the edges begin to set.
• Transfer the skillet to the oven and bake for about 5 minutes, or until the eggs are completely set.
• Carefully loosen the frittata from the skillet. If desired, carefully flip it onto a plate.
• Cut into wedges and serve warm.

Nutrition Highlight:

• Eggs provide protein and several important vitamins and minerals, while potatoes provide carbohydrates, potassium, and fiber, especially when the skin is included. Combining protein and carbohydrates can help make a satisfying meal.

Make It Your Own:

• Use whatever vegetables you have available. Add spinach, peppers, tomatoes, zucchini, mushrooms, or other leftover cooked vegetables to the egg mixture. You can also substitute sweet potatoes for russet potatoes or add cheese, beans, or leftover cooked meat for extra flavor and protein.

Storage:

• Refrigerate leftovers in a covered container and use within 3–4 days. Reheat thoroughly before serving.