Cooking With Kate: Summer Produce Bounty
Happy National Fresh Fruit and Vegetables Month! I LOVE this time of the year for the sheer abundance and variety of fresh fruits and vegetables! Celebrate the bounties of summer by visiting your local Brookshire Brothers to pick up all the produce for one of these three great recipes!
 

Italian Roasted Vegetables

Roasted Vegetables in a glass pan on a blue table
*Makes 8-10 servings
 Ingredients
      • 1 large yellow or red onion
      • 1 yellow bell pepper
      • 1 red bell pepper
      • 1 green bell pepper
      • 3 zucchini
      • 3 yellow summer squash
      • 2 bunches asparagus spears
      • 8 ounces mushrooms
      • 1 carton grape tomatoes
      • ¼ cup olive oil
      • 2 tablespoons fresh rosemary, chopped
      • 8 cloves fresh garlic, finely minced
      • Salt and pepper, to taste
 Directions
      • Preheat oven to 450ºF.
      • Wash all produce.
      • Cut onion into large chunks.
      • Remove cores from bell peppers and cut into 1-inch pieces.
      • Slice zucchini and squash in half lengthwise, and then slice into ½-inch pieces.
      • Trim asparagus spears and slice into 1-inch pieces.
      • Cut mushrooms in half. Add cut vegetables to 2 large, rimmed cookie sheets.
      • Drizzle with olive oil and sprinkle with rosemary, garlic, salt and pepper.
      • Toss to coat and spread into an even layer.
      • Roast vegetables for 20 minutes.
      • Stir well.
      • Add grape tomatoes to the mix.
      • Continue roasting for an additional 10-25 minutes or until vegetables are crisp tender.
      • Serve warm.
 

Mexican Street Corn Pasta Salad

*Makes 12-16 servings
 Ingredients
      • 8 ounces miniature Farfalle or other short, shaped pasta, uncooked
      • 2 (15 ounce) cans grilled corn
      • 1 large avocado
      • 3 green onions, sliced thinly
      • ½ bunch cilantro, chopped
      • ½ fresh jalapeno, finely chopped
      • 1 (3 ounce) package cooked bacon pieces
      • ½ cup Queso Fresco, crumbled
For the dressing:
      • ½ cup real mayonnaise
      • 1 lime, zested and juiced
      • 1/8 teaspoon ground cumin
      • ¼ teaspoon paprika
      • ½ teaspoon chili powder
      • 1 teaspoon Sriracha or hot sauce
      • Salt and ground black pepper, to taste
 Directions
      • Cook the pasta according to package directions.
      • Drain and rinse under cold water.
      • Lay cooked pasta onto a sheet pan so that it can dry.
      • Open cans of grilled corn and drain well.
      • Peel and chop the avocado into small pieces, thinly slice the green onions, coarsely chop the cilantro, and very finely chop the jalapeno.
      • Crumble the cheese into small pieces.
      • In a large bowl combine the completely dry and cooled pasta, drained corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
      • In a small bowl, combine all of the dressing ingredients and whisk together until completely combined.
      • Toss dressing with the salad until everything is well-coated.
      • Refrigerate for 20-30 minutes before serving.
*NOTE: If making this salad ahead of time, mix together but omit the avocado and cheese. Chill until ready to serve and add the avocado and cheese right before serving.
 

Spicy Pineapple Mango Salsa

*Makes 12 servings
Ingredients
      • 1 cup chopped peeled mango, about 2 mangoes
      • 1 fresh pineapple, peeled, cored, and cut into small pieces
      • ½ cup red onion, minced
      • ½ cup diced sweet red, orange, or yellow pepper
      • ¼ cup fresh cilantro, minced
      • 2 green onions, thinly sliced
      • 1 jalapeno pepper, finely chopped
      • 2 limes, juiced
      • Salt, to taste
      • Tortilla chips, for serving
Directions
      • Combine diced mangoes, pineapple, red onion, sweet peppers, cilantro, green onions, and jalapeno.
      • Squeeze in lime juice and add salt.
      • Stir to combine.
      • Chill for at least one hour before serving with tortilla chips or on top of grilled chicken or fish.

Visit your local Brookshire Brothers for all your summer cookin' needs!


Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers

 
What's in Season: The Easy Winter Guide
With two-day shipping, online streaming, swipe-right dating, we're living in an instant-click world. However, there are still some things that require extra time and patience—fruits and vegetables included. While you can purchase certain produce all year round, there's often a time and place when you can get them at their best flavor and greatest value. For example, when the temperatures are too cold here in the U.S. to get fresh blueberries—a summer fruit—you'd have to go farther south to get what you wanted, perhaps a two week shipment from Chile—with tax.
 
Our point is, when you shop for produce according to the season, you're guaranteed to pick fruits & vegetables that are not only better tasting, but also the best bang for your buck. Here's a quick list of what you should look for this winter.
 

Winter Fruits and VegetablesFarm Fresh Produce

(According to the USDA)
 
Apples
Avocados
Bananas
Beets
Brussels Sprouts
Cabbage
Carrots
Celery
Grapefruit*
Kale
Leeks*
Lemons*
Onions
Oranges*
Parsnips
Pears
Pineapple
Potatoes
Pumpkins
Rutabagas
Sweet Potatoes and Yams
Turnips
Winter Squash
 
The produce marked with an asterisk(*) is only in season during the winter. All other produce is in season for more than one season.
 
Next time you visit your local Brookshire Brothers, keep this guide handy! You can always count on Brookshire Brothers to do our best in bringing quality produce to customers.
 

More ideas for tapping into your taste buds with winter produce:

 
A hot pot of chili on a cold winter’s day is one of the most comforting foods in Southern cuisine. This particular recipe is quick and easy, and it features several winter veggies!
 
Butternut squash is a seasonal favorite because of its delicious buttery undertones, plus it’s oh-so-nutritious! Check out this recipe from registered dietitian Angela Larson.
 
Turnips are a delicious low-carb alternative to potatoes with less than half the calories and carbs. Furthermore, they're rich in minerals, B vitamins, vitamin C, and—most importantly—in flavor.
 
Kate features several winter ingredients in her favorite recipes for National Soup Month: White Chicken Chili and Tuscan Bean & Kale Soup.
 
 
Seasonal Produce: Summer Refresher
In our current society of instant everything, it’s easy to forget that some things aren't so “ready-right-now.” Produce is one such thing that often requires extra time and patience. Sure, some fruits and vegetables are available to purchase all year round, but there’s usually a time and place when you can get them at their best flavor and greatest value. It may be hard, for example, not to indulge a craving for summer blueberries at any time during the year, but consider how during the winter it would take two weeks for blueberries to be shipped from Chile—with tax. Shopping according to the seasons means you’ll save money, plus you’ll prepare five-star meals with ingredients that are seasonally fresh. 
 
Our point is, it’s always good for any shopper to get a refresher on what’s currently in season and what’s not. Since it’s the beginning of August—which most of us equate with being the height of summer, according to the temperatures—let’s talk summer produce:
 

Summer Fruits

(According to the USDA)
 
Apples
Apricots
Avocados
Bananas
Blackberries*
Blueberries*
Cantaloupe*
Cherries*
Honeydew Melon*
Kiwifruit*
Mangos
Nectarines*
Peaches*
Plums*
Raspberries
Strawberries
Watermelon*
 

Summer Vegetables

(According to the USDA)
 
Beets
Bell Peppers
Corn*
Carrots
Collard Greens
Cucumbers*
Eggplant*
Garlic
Green beans
Lima beans*
Okra*
Summer Squash & Zucchini*
Tomatillos*
Tomatoes*
 
The produce marked with an asterisk(*) is only in season during the summer. All other produce is in season for more than one season.
 
Next time you visit your local store, keep this guide handy! You can always count on Brookshire Brothers to do our best in bringing quality produce to customers.
 

Looking for ideas on how to tap into your taste buds with summer produce? Check these out:

 
Healthy fruit snacks—with a twist! Here's the menu: Grape Sticks, Grilled Peach Salsa, Melon Rings, and more.
 
Corn, zucchini, squash… a whole garden of summer veggies comes together to make two garden fresh recipes from our Catering Coordinator, Kate Rudasill.
 
In case you need another reason to fill up on summer fruit, here’s a brief overview of their nutritional merits from Angela Larson, a registered dietitian.
 
Sweet tooth? Kate’s got you covered. Amaretto Peach Parfaits and Peach Blueberry Upside-Down Cake are great recipes to send off the summer before school starts.
 
Cooking with Kate: Fresh From the Garden

One of the best things about growing up in the country was our family’s summer garden—sun-ripe tomatoes, fresh sweet corn, carrots of all sizes, and so many different kinds of peas. As such, I’m forever disappointed that I did not inherit the family green thumb. Plants tend to die under my care with alarming frequency! Thus, I’m always grateful for the fresh produce available at my local Brookshire Brothers as one of my favorite recipes lets you use a whole garden of veggies!

My sweet friend, Valena Spradley, gave me this summer sauté recipe, and I’ve always loved how quickly this dish comes together, using whatever vegetables you have on hand. I’ve also included a recipe for cream peas, which can make a delicious addition to this recipe—or any summer meal! Lady Cream, Zipper Cream, Texas Cream, Crowders, Field Peas—take your pick and turn on the stove!

Fresh Summer Vegetable Sauté

Ingredients
6 slices uncooked bacon, diced
2 tablespoons butter
1 small white onion, diced
1 clove garlic, minced
2-3 ears fresh sweet corn, cut off the cob
2 yellow squash, diced
2 zucchini, diced
½ - 1 cup heavy cream
1 pinch cayenne pepper or red pepper flakes
 
Optional Additions
1 jalapeño pepper, diced
1 bell pepper (any color), diced
1 bunch fresh asparagus, cut into 1-inch pieces
1 carton grape tomatoes, cut in half
 
Directions

In a large, deep-sided skillet with a lid, sauté the bacon pieces over medium heat until crisp. Remove bacon from skillet and place in a paper-towel lined bowl or plate, leaving the bacon grease in the skillet. Add the butter, onions, and garlic to the skillet. Sauté for 1-2 minutes until the onions begin to soften. Add the corn, squash, zucchini, and any other vegetables you are using. Sauté over medium-high heat for 2 minutes, stirring occasionally. Add enough heavy cream to lightly coat the vegetables – you do not want them swimming in cream, but need enough liquid to keep the vegetables from drying out. Reduce the heat to medium-low, cover the skillet, and gently simmer for 5-10 minutes or until vegetables are soft. Add the crisp bacon to the skillet with a generous pinch of freshly ground pepper and a small pinch of cayenne or red pepper flakes. Taste the vegetables before adding any salt – the bacon, butter, and cream will add some salt to the dish so you might not need to add any! Serve warm with your favorite grilled or roasted meats.

 A skillet of various vegetables that have been sautéed

The Rudasills’ Fresh Cream Peas

Ingredients
½ pound uncooked bacon, diced
½ stick salted butter
1 medium-large white onion, diced small
2 cloves garlic, minced
1 ½ - 2 pounds shelled cream peas, preferably fresh but frozen can be used
2 cups chicken broth
Salt and pepper to taste
 
Directions

In a large pot with a lid, sauté the bacon pieces over medium heat until the bacon grease begins to render and the bacon is barely cooked. Remove the bacon from the pot with a slotted spoon and reserve for later. Increase the heat to medium-high, and add the butter to the pot. Add the diced onion and garlic to the pot and sauté for 3-5 minutes until the onions are translucent. Add the peas, cooked bacon, and chicken broth to the pot. Add enough water so that the peas are covered by about one inch of liquid. Bring the peas to a low simmer over medium-high heat, reduce the heat to low, cover the pot halfway with the lid, and continuing cooking for 1 to 1 ½ hours until the peas are soft, stirring every 10-15 minutes. Taste the peas and season with freshly ground black pepper and salt, if needed. Serve warm with fresh cornbread!

Hope y’all are having a great summer!
 
Summer Snackin'

School is almost out and I can see a pantry full of cookies, chips, and popcorn. This is the go-to for most school-aged kids, but what if we made healthy snacks just as available? This year, take the time to prepare some cute and healthy snacks and your kids will thank you.

String Cheese & Pretzel Sticks

Give your kids a protein boost and a low-fat snack. This combo will keep your kids satisfied while you can catch up on a good book!

Want to make this snack extra fun? Split the cheese stick half way up and push the pretzel stick in the other end of your cheese stick to make a witch broomstick. We all know the way to a kid’s tummy is through fun food!

Apples & Peanut Butter

You can’t get away from this classic duo when thinking of healthy snacks. However, you can put a spin on it for your kids. Make little sandwiches out of apple slices and peanut butter. Create an even more filling combo by adding oats and raisins on the peanut butter. This treat will help you remember…an apple a day really will keep the doctor away.

Grapes and Cheese Cubes

This fresh snack will be a family favorite. Stack the grape on top of the cheese cube and use toothpicks to make this a grab-and-go snack. If your kids are craving a sweet and salty bite, they’ll polish off a plate of these.

 Don’t just stop there. Continue making food fun for your kids with bento box ideas. Grab cookie cutters to create shapes or create a face in your yogurt. You could even use cheerios for eyes! Be playful and your kids will love the time and creativity spent in each delightful dish.

         

Borden Cheese is helping to keep your summer healthy!

            

 

Health Benefits of Fruits and Vegetables…

Mandarin Oranges

The natural antioxidants in fruits and vegetables will help keep your body working at its best, so consuming a diet that meets your daily recommended amount of fruits and vegetables is one of the best ways to give your body a strong defense against disease. Fruits and vegetables are protective to health as they’re helpful at reducing the risk of coronary heart disease, stroke and some cancers. They’re also low in calories, which helps prevent obesity … a significant risk factor for type 2 diabetes, cancer and cardiovascular disease.

“Mandarin oranges” is a term that applies to an entire group of citrus fruits. This group includes such varieties as Satsuma, Clementine, Dancy, Honey, Pixie, and tangerines in general.

How to Select Mandarin Oranges

Select fruits that are unblemished and heavy for their size. Avoid those with cuts, soft spots, or mold.

How to Store Mandarin Oranges

They may be stored in a cool, dark spot for a few days, but ideally should be refrigerated to extend shelf life up to 2 weeks.

Nutrition Benefits of Mandarin Oranges

Fat free, saturated fat free, cholesterol free, sodium free, an excellent source of vitamin C and a good source of vitamin A

Top 10 Reasons To Eat MORE Fruits & Vegetables

Why eat MORE fruits and veggies?

10: Color & Texture. Fruits and veggies add color, texture … and appeal …  to your plate.

9: Top 10 Reasons to Eat MORE Fruits and VeggiesConvenience. Fruits and veggies are nutritious in any form – fresh, frozen, canned, dried and 100% juice, so they’re ready when you are!

8: Top 10 Reasons to Eat MORE Fruits and Veggies Fiber. Fruits and veggies provide fiber that helps fill you up and keeps your digestive system happy.

7: Top 10 Reasons to Eat MORE Fruits and VeggiesLow in Calories. Fruits and veggies are naturally low in calories. 

6: Top 10 Reasons to Eat MORE Fruits and VeggiesMay Reduce Disease Risk. Eating plenty of fruits and veggies may help reduce the risk of many diseases, including heart disease, high blood pressure, and some cancers. 

5: Top 10 Reasons to Eat MORE Fruits and VeggiesVitamins & Minerals. Fruits and veggies are rich in vitamins and minerals that help you feel healthy and energized. 

4: Top 10 Reasons to Eat MORE Fruits and VeggiesVariety. Fruits and veggies are available in an almost infinite variety…there’s always something new to try!

3: Top 10 Reasons to Eat MORE Fruits and Veggies Quick, Natural Snack. Fruits and veggies are nature’s treat and easy to grab for a snack.

2: Top 10 Reasons to Eat MORE Fruits and VeggiesFun to Eat! Some crunch, some squirt, some you peel … some you don’t, and some grow right in your own backyard!

1: Top 10 Reasons to Eat MORE Fruits and VeggiesFruits & Veggies are Nutritious AND Delicious!

For more information on fruits and vegetables, visit http://www.fruitsandveggiesmorematters.org.