Italian Roasted Vegetables
- 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
- 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
- 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
- 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
- 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.
Spicy Pineapple Mango Salsa
- 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
- 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.
Winter Fruits and Vegetables
More ideas for tapping into your taste buds with winter produce:
Looking for ideas on how to tap into your taste buds with summer produce? Check these out:
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
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.
The Rudasills’ Fresh Cream Peas
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!
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!
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.